Edible Berkshires

Caramelized Onion Chutney

2 tablespoons vegetable oil
2 large onions, peeled and julienned
1 tablespoon minced garlic
1 tablespoon chopped thyme
2 tablespoons sugar
1 teaspoon kosher salt
½ cup vegetable stock or water

In a large sauté pan, add oil and onions sauté over medium heat until browned and caramelized, about 15–20 minutes, stirring every few minutes.

Once onions are caramelized, add remaining ingredients. Cook for an additional 5 minutes.

Remove from heat and pulse mixture in a food processor until chunky, being careful not to over process.

CREAM PUFFS

creamPuffs

Preheat oven to 450°F.

1 cup water
4 tablespoons butter, cut into small pieces
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon vanilla extract
1 cup of flour
4 eggs

In medium saucepan, combine water, butter, salt and sugar.

Bring to a full boil. Remove from heat, add vanilla and flour all at once and stir vigorously with a wooden spoon to form a ball. Place dough in a bowl of a stand mixer and set aside.

In a small bowl lightly beat 3 eggs. Separate 4th egg and place the white in a small dish and beat lightly; reserve yolk for filling. With the mixer on low, gradually add egg mixture with flour mixture. Once all in, increase speed to medium, until combined and you have smooth dough. Stop mixer, test dough—make sure it is supple enough to hold its shape but not pasty. If it is too stiff, … Read the rest

Stout Braised Short Ribs

stoutBraisedShortRibs

By Executive Chef David Slick of Public Eat + Drink

Serves 4

4 pounds short ribs (Chef sources from Vermont’s Family Farm, Enosburg Falls, VT.)
2 tablespoons canola oil
2 large Spanish onions, diced
2 celery stalks, diced
2 cups stout (Chef suggests Gerry Dog Stout Bourbon Barrel Aged from Big Elm Brewing, Sheffield, MA.)
2 cups beef stock
12 medium carrots, peeled
4 purple-top turnips, peeled, medium chop
1 pound fingerling potatoes
6 cloves fresh garlic
4 sprigs thyme, leaves removed from stem and chopped
2 sprigs rosemary, leaves removed from stem and chopped
Salt and pepper to taste
1 tablespoon olive oil
1 cup demi-glace

Preheat oven to 300°F.

Season ribs with salt and pepper. Place oil in cast-iron skillet or Dutch oven on high heat until almost smoking. Sear ribs to golden brown, about 3 minutes on each side, being careful not to crowd pan. Remove ribs … Read the rest

Chocolate Espresso Mousse Torte

chocEspressoTorte

Recipe by husband-and-wife chefs Franck Tessier and Rachel Portnoy

Enjoy this ultimate Chocolate Espresso Mousse Torte as the perfect make-ahead holiday dessert. It’s even better with a spoonful of Salty Caramel Sauce: All of the flavors explode in your mouth! The cake itself has lightness to it; it literally disappears on your tongue. It’s remarkable that something so richly flavored can have such a lovely, light texture.

For an extra touch, and a little crunch, you can make the garnish to go with it. When I originally looked around for something in my baking repertoire that was crunchy and gluten-free I came up empty-handed. The crunch in the photo, and what we serve at the restaurant, is a simple and delicious mix of our wonderful 65% bittersweet chocolate, melted, and Perky’s gluten-free crunchy flax cereal that we buy at the supermarket. Spread thin on a piece of parchment paper, let … Read the rest

Crab Gratin

 crabGratin

Recipe by husband-and-wife chefs Franck Tessier and Rachel Portnoy

Serves 4

1 pound Atlantic lump crab, Jonah crab or blue crab meat, picked through for bits of shell.
   (Raw blue crab available Guido’s, Price Chopper, seafood department.)
½ cup mayonnaise
3 tablespoons lemon juice or juice of one lemon
½ teaspoon Worcestershire sauce
¼ cup very finely chopped parsley
3 scallions, finely sliced
½ red pepper, finely diced
1½ teaspoons lumpfish caviar
  (Caviars available Guido’s fish department early December through first week of January.)
  It will taste just as good without if not available.
Salt, pepper to taste
2 leeks, dark green removed (save for making stock), finely sliced
Or baby spinach
Vegetable oil
Baguette, sliced diagonally, toasted

Fold first eight ingredients together and taste for seasoning.

Sweat leeks in vegetable oil over low heat until melted; deglaze with splash of white wine, salt and pepper.

Alternatively, sweat some baby … Read the rest

Roasted Fingerling Potatoes

Preheat oven to 350°F.

1 pound fingerling potatoes, cut in half lengthwise
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil

Combine all ingredients in a mixing bowl. Toss until potatoes are coated.

Place in roasting pan large enough to hold in one layer. Bake for 15–20 minutes or until potatoes are fork tender.

Southwestern Bean Burger

swBeanBurger

Makes 10–12

Preheat oven to 325°F.

¾ cup dry mushrooms
6 cups cooked black beans
3 tablespoons chopped garlic
2¾ cups oats
6 teaspoons chili powder
3 teaspoons cumin
3 tablespoons soy sauce
1 bunch cilantro

Soak the mushrooms in hot water, drain, save liquid.

Purée all ingredients in food processor; add mushroom liquid as needed.

Form into burgers.

Bake for 10 minutes.

TOMATO SALSA

2 cups peeled, fresh tomatoes, chopped
1 teaspoon minced garlic
½ red onion, minced finely
1 bunch scallions, finely chopped
1 bunch cilantro, finely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and Tabasco sauce to taste

Mix all the ingredients together.

TOMATILLO SALSA VERDE

1 pound tomatillos
1 Spanish onion, sliced
1 tablespoon chopped garlic
1 bunch cilantro
Splash rice wine vinegar
Salt and Tabasco to taste

Peel off outer papery skin from the tomatillos. In a small saucepan, combine the … Read the rest

Pear and Goat Cheese Pumpkin Crepes

pearPumpkinCrepe

CREPES

Yields 12

1 cup flour
1¾ cup milk
2 egg, beaten
¼ cup pumpkin purée, canned is acceptable
6 tablespoons melted butter

1/8 teaspoon or pinch each cinnamon, grated fresh ginger and nutmeg
½ cup sugar
Butter for coating the pan

Combine all ingredients in bowl of a food processor equipped with dough blade; pulse until blended. Remove to covered bowl.

Allow to rest in refrigerator 30 minutes before using; can be kept for a day under refrigeration.

Heat a medium nonstick pan. Brush lightly with butter. Pour 1 to 1½ ounces of batter, depending on the pan size, in the center of the pan. Swirl to a thin coat, spreading evenly. Cook for 30 seconds, flip and cook for 10 seconds. Remove to rack or cutting board to cool. Continue until all batter is gone.

After cooling, stack in sealable bag. Will keep for several days in refrigerator.… Read the rest

Roasted Acorn Squash

roastAcornSquash

Serves 6

3 whole acorn squash
1 medium pear
3 teaspoons maple syrup
1½ teaspoons butter

Preheat oven to 450°F.

Wash outside skin of whole squash.

Remove stem if still connected. Cut each squash in half lengthwise; remove seeds.

Place 2 cups water in the bottom of a roasting pan with 6 squash halves skin side down.

Stem, core and peel pear. Chop pear into ½-inch pieces, place equal amounts of pear in cavity of each squash along with ½ teaspoon maple syrup and ¼ teaspoon butter.

Cover roasting pan with foil and bake approximately 1 hour, until squash is fork tender.

Before serving, broil briefly, to reheat and lightly brown.

Asian Cauliflower with Brussels Sprouts and Caramelized Pecans

asianCauli

CARAMELIZED PECANS

2 cups whole shelled pecans or any nuts to your liking
1 cup granulated sugar
1 tablespoon pure maple syrup

Combine all ingredients in a small sauté pan, low heat. Stir with a wooden spoon until sugar melts and nuts are coated.

Remove from stove and pour mixture on to a dry baking sheet. Smooth out to 1 layer; allow to cool.

When dry and cool, break into pieces; reserve for later. Any not used can be stored in an airtight container at room temperature for weeks.

ASIAN CAULIFLOWER

Yields 6 (8-ounce) servings

1 head cauliflower, removed from center stem, separated into bite-sized flowerets
8 Brussels sprouts, halved if small, quartered if large
1 Paula red apple or any firm-flesh apple, cored and cut into ½-inch pieces
1 cup coconut milk
2 tablespoons yellow curry powder
½ teaspoon salt

Preheat oven to 350°F.

Combine all ingredients in a … Read the rest

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