Edible Berkshires

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Winter 2014-15

Twice-Baked New Potatoes

twiceBakedPot

Yields 6 servings

12 Yukon Gold or red new potatoes, washed, dry and whole
4 tablespoons olive oil
Salt and pepper, to taste
1 medium sweet onion, small dice
1 rib celery, small dice
1 sweet or spicy link sausage, approximately ¼ pound, remove meat from casing and discard casing.
1 medium Granny Smith apple, cored, small dice
¼ cup vegetable or chicken stock
½ cup dry bread stuffing or breadcrumbs
4 tablespoons butter
6 tablespoons flour
Spray oil
12 dried cranberries

Preheat oven to 350°F.

Roast potatoes in pan with 2 tablespoons oil, salt and pepper, 20–25 minutes, until fork tender but still firm. Set aside to cool.

Sauté onion, celery, sausage and apple in 2 tablespoons oil until sausage is cooked. Remove to bowl.

Add stock to bowl with cooked sausage mixture, combine by adding bread stuffing or crumbs in small amounts until all ingredients bind together, should … Read the rest

Goat Cheese and Onion Tart

goatCheeseTart

By Executive Chef David Jordan, Cranwell Resort and Spa

Yields 6 servings

1 box puff pastry sheets
1 large sweet onion, thin slices
2 tablespoons olive oil
1 tablespoon butter
3 eggs
6 ounces goat cheese, room temperature
1½ cups heavy cream
½ teaspoon dill, chopped
¼ teaspoon parsley, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Open sheet of puff pastry on lightly floured surface, lightly roll to 10 by 14 inches, cut into 6 pieces, approximately 4½ by 5 inches. Spray 6 (4-inch) tartlet pans with vegetable spray. Press 1 piece of dough into each ring; trim excess from top. Poke pastry on the bottom of each pan, with a few holes using fork tines.

Alternately, if you don’t happen to have 6 tartlet pans handy, use one 12-inch tart pan, trim top adding strips of excess puff pastry to fill in pan. Poke bottom of … Read the rest

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