Winter 2016 Recipes

Winter 2016 Recipes

WINTER VEGETABLE CROSTATA

By Sarah Blackburn

I made this savory tart last Thanksgiving for a vegetarian friend. At first, I was stumped by what to make that would be festive, hearty, and tasty enough for others to enjoy besides the one, meat-eschewing diner. After a quick internet search, I landed on “Kuri Squash, Mushroom and Kale Tart with Rosemary Crust,” a recipe from Tara Parker Pope’s New York Times story “Vegetarian Thanksgiving: Vegetable Tarts, Big and Small.” I had all the ingredients in the fridge (bonus!), and it looked gorgeous in the photo. But Pope’s recipe was almost vegan, and my friend is definitely not, so I added heavy cream, an egg, some more cheese, and used a leftover slab of butter-rich pâte brisée from my pie–making marathon the day before. I’m a huge fan of crust, so I baked the tart as a free-form crostata rather than in the suggested fluted tin, leaving a thick overlap of crisp, buttery crust on the edge—like a pizza, but better. That switch makes this a much easier tart to make, since there’s no “blind baking” or leftover pastry scraps.

Serves 6-8.

Ingredients:

3 onions, thinly sliced 1 bay leaf

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CLASSIC, FLAKY PÂTE BRISÉE FOR SAVORY PIES

By Sarah Blackburn

Any homemade pie is going to be better with a homemade piecrust, and if you have a food processor, it’s much easier to make than you may think. I’m pretty sure this recipe originally came from Martha Stewart’s Pies & Tarts—which is out of print—but I’ve tweaked it a bit. A while back I committed it to memory so around the holidays, when I have a little free time, I can make loads of dough and freeze it... (Read more)

PORK, PRUNE AND APPLE POT PIES

By Sarah Blackburn

This recipe, based on a stew from the excellent The Slow Mediterranean Kitchen by Paula Wolfert, is essentially braised pork and apples in sauce with a pastry lid, just like a chicken potpie. Wolfert based her recipe on one from southwest France, but to me it’s always felt more Anglo Saxon, seasoned with warming, wintery spices, dried fruit, and mustard.

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VERY BRITISH SEAFOOD PIE

By Sarah Blackburn

I always think of Great Britain when I’m making a savory pie, especially one topped with a buttery mashed potato crust. Both Shepherd’s and Cottage Pie are such delightful one-dish meals—casseroles really—where your meat and veg and spuds blend together harmoniously in each bite. This seafood pie is no exception, and what makes it so delightfully British is the addition of smoked trout to the filling.

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CHICKEN TOMATILLO TORTILLA PIE WITH GREENS & CILANTRO

By Sarah Blackburn

This dish is like green enchiladas masquerading as lasagna, with tortilla “noodles” and a tomatillo-chili “ragù,” layered with cumin-heavy roasted chicken, sautéed dark greens, and a tangy, approximated crèma. Made in a pie dish and sliced into wedges, it’s served under an extra spoonful of green sauce and another dribble of crèma, and will warm even the coldest bones in mid-winter.

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THE BEST ROASTED POTATOES

By Sarah Blackburn

This is not so much a recipe as it is a technique, one that you can memorize and make in a pinch when you need an easy side dish that absolutely everyone will love. By first boiling the potatoes in heavily salted water, you’ll be seasoning them all the way through before roasting, leaving crispy edges and creamy, well-seasoned insides. Ideally you should use the best organic potatoes you can find, since you’ll be eating the skins... (Read more)

POTATO PURÉE WITH OLIVE & ANCHOVY TAPENADE

By Sarah Blackburn

The base of this dish is a classic French pomme purée, dressed up for a visit to Provence with the addition of garlic, a golden rivulet of extra virgin olive oil, a swirl of pounded olives and anchovies, and a shower of minced parsley. The purée by itself is a revelation. It’s buttery, velvety, and wholly lump-free, with a texture achieved only by using an inexpensive piece of equipment that every home cook should invest in: a potato ricer. (Read more)

ROASTED SWEET POTATO & PURPLE POTATO WITH GREEN CHILI-CILANTRO CHIMICHURRI

By Sarah Blackburn

Purple potatoes are so striking, and even more so when paired with the bright orange of a sweet potato. Roasting them together with whole spices and showering them with a garlicky, hot chili-and-herb condiment warms your belly in the deep winter, and they go with practically anything, especially black beans and rice. Turn them into a full brunch by topping some with poached eggs and hollandaise, or serve them hot out of the oven as finger food for the big game. (Read more)

SPECIAL OCCASION FRENCH FRIES

By Sarah Blackburn

Here are two recipes for frying potatoes: one that takes a bit of planning and a fairly large jug of oil (but far less mess than you might think), and another you can make easily on a weeknight while the chicken roasts and the broccoli steams. For the fries, using a Russet potato is imperative, since this variety’s starch is easily soaked away in a water bath to yield a supremely crispy fry. For the skillet chips, however, any potato will do—waxy, floury, new, and even those old... (Read more)

EVERYDAY SKILLET CHIPS

By Sarah Blackburn

These potatoes are one of the only reasons I own a microwave. Cooking them whole before frying gives them a head start and makes this a really fast side dish to make on a weeknight. No matter how many I make, my family polishes off every last one, dunked in ketchup and sprinkled with extra salt. Give them a try at breakfast alongside fried eggs, or use them as the base for a passed party hors d’oeuvre, topped with a dollop of crème...

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TWICE BAKED SWEET POTATO WITH NUTRITIONAL YEAST & MAPLE SYRUP

By Sarah Blackburn

We love this simple yet unusual recipe for twice-baked sweet potatoes. The majority of the ingredients are fairly traditional, but the toppings might not be something you are used to. Nutritional yeast adds a complex flavor—almost that of parmesan rind—and it is high in B vitamins. The maple syrup is the perfect finishing touch to sweeten the deal. A final squeeze of lemon will add the right amount of acidic balance. (Read more)

ROASTED HEIRLOOM CARROTS WITH ARGAN OIL, HAZELNUTS & YOGURT DRESSING

Submitted by Chef Jamie Bissonnette of Coppa, Toro, and Toro NYC

Editor’s note: At the restaurant, these carrots are lightly smoked with burning hay in the pan while they’re roasting, but here we’ve adapted the recipe for home cooking and omitted that step. If you’re feeling ambitious, lay 8 ounces of dried (organic!) hay over the carrots and melted butter in the pan, ignite it, and carefully cover it before placing in the preheated oven and continuing with the recipe. (Read more)

POTATO-CARROT LATKES

Submitted by Chef Ben Elliott of Saltbox Farm, Concord and Saltbox Kitchen, West Concord

Last year, we hosted a Hanukkah cooking class at The Little House (our cooking school at Saltbox Farm). We always look at these classes as a way to experiment and play with food as well as teaching our guests new techniques. The latke seemed to be a fun vehicle for trying different vegetables besides only the traditional potato—we also made them with grated beets and with apple. All were delicious, especially with a variety of sauces. (Read more)

CARROT MACARONI & CHEESE

Submitted by Chef Colleen Suhanosky of Rifrullo Café, Brookline

With this recipe, I wanted to create a “Kraft macaroni-and-cheese”-looking dish that kids would like but would also be nutritious. I mostly use St. Valerey carrots from Eva’s Garden in South Dartmouth, MA, sweet and freshly-dug, but any carrot variety will do. For grown-up palates, try stirring in some caramelized onion, or ripe Comice pear and locally-grown Allandale Farm ginger root, or even fresh peas.

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CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Submitted by Chef Joanne Chang of Flour Bakery and Myers + Chang, Boston

Flour is somewhat famous for its carrot cake. Or maybe it’s just that it is my husband Christopher’s most favorite Flour cake so in my mind it’s the most famous cake we have. Countless special occasions have been celebrated at the Chang-Myers household with a slice of carrot cake and two forks. (Yes I suppose we could each get our own slice but I always think the cake is going to be a present for Christopher... (Read more)