Old Fashioned Boston Baked Beans


Old Fashioned Boston Baked Beans
Serves 6
1/2 pound Red Heirloom Indian Beans
4 strips bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped (or 1/2 cup chopped red spring onions)
2 cups chicken or vegetable broth (plus more if needed)
1/2 cup ketchup
1/4 cup molasses
2 tablespoons Maple syrup
1/4 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1. Soak the beans overnight covered in cold water.
2. Drain and rinse the beans and set aside.
3. Preheat the oven to 325 degrees.
4. In a Dutch oven cook the bacon until crisp, add the onion, and saute for 2 to 3 minutes until softened.
5. Add the remaining ingredients, including the beans, and bring to a boil. Cover and bake for 1 hour, stirring occasionally to prevent sticking.
6. If the sauce need more liquid, add additional broth (this will depend on the beans) Taste for seasoning adding more sugar, or ketchup, or Worcestershire sauce. Remove the bay leaf and serve.
7. Cook’s note: These are terrific made ahead and reheated (either on the stovetop or in the oven) the next day. They will keep refrigerated for up to 4 days.
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Traditional Colcannon


Traditional Colcannon
4 slices bacon, finely chopped
1/4 cup finely chopped shallots, red scallions or onion
2 cloves garlic, minced
One bunch black kale, tough stems removed, and finely chopped, or cabbage cut into 1/2-inch ribbons
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale and sauté until the kale is tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
3. Place the potatoes into a large pot, cover with water, add 1-teaspoon salt, and bring to a boil.
4. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
5. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.
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Colcannon Cakes


Colcannon Cakes
Serves 4 to 6
1 pound Sierra Gold Potatoes, peeled, and cut into 1-inch chunks
1/4 cup unsalted butter
6 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped red scallions, or leeks
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 large eggs
1/4 cup flour
1/4 cup extra virgin olive oil
1. Put the potatoes in salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender.
2. Drain well, return to the pan and mash with 2 tablespoons of butter.
3. In a skillet, cook the bacon until crisp, add the scallions and saute for 1 minute, until softened. Add the Kale, and saute until the kale is wilted. Season with salt and pepper.
4. Transfer the mixture to the potatoes, add the eggs, and blend.
5. Form the mixture into 2-inch round cakes (using a portion scoop to keep them even) Drop them into the flour, and coat both sides. Refrigerate for 1 hour to firm up.
6. Heat the oil and remaining butter in a large skillet, and fry the cakes for 3 to 4 minutes on each side, until they are golden brown on each side. Transfer to paper towels and drain.
7. The cakes can be kept warm in a low oven for 30 minutes. Cooked cakes can be frozen, defrosted and then reheated in a 350-degree oven for 15 minutes.
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Ultimate Cauliflower Gratin


Ultimate Cauliflower Gratin
Serves 8
This layered gratin is a great side dish for grilled meats, poultry or seafood.
One head cauliflower, cut into small florets
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons green garlic, minced
4 thin slices prosciutto, cut into julienne, then finely chopped
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cup heavy cream
1 1/2 cups finely shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the cauliflower in water to cover, and cook for 10 to 15 minutes until tender. Drain thoroughly and season with salt and pepper.
3. In a large skillet heat the butter, and oil, and saute the garlic and prosciutto until the prosciutto begins to get crisp. Add the flour, and whisk the roux for 2 minutes. Slowly add the broth, and cream, and bring to a boil. Season the sauce with salt and pepper.
4. In large bowl, mash the cauliflower with 1/2 of the sauce. Lay 1/2 of the cauliflower mixture into the prepared pan, and sprinkle with half of the cheeses.
5. Top with the remaining cauliflower mixture, the remaining sauce, and the remaining cheeses.
6. Bake for 20 to 25 minutes, until bubbling and golden brown.
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Red Spinach Saute


Red Spinach Saute
Serves 4
2 tablespoons extra virgin olive oil
2 teaspoons green garlic, minced
One bunch red spinach, washed and spun dry
Salt and pepper
1. In a large saute pan, heat the oil and swirl the garlic in the pan for about 30 seconds, until it is aromatic.
2. Add the spinach, and saute until the spinach wilts. Season with salt and pepper and serve.
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Sierra Golds Hasselback Style


Sierra Golds Hasselback Style
Serves 6
6 Sierra gold potatoes, scrubbed
1/2 cup unsalted butter, melted and slightly cool
1/3 cup extra virgin olive oil
Salt and pepper
1 cup finely shredded Parmigiano Reggiano Cheese (optional) see note
1. Preheat the oven to 400 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. Sit the potato into a large serving spoon, and slice the potatoes 1/8 to 1/4 inch thick, but not all the way through (the spoon should stop your knife)
3. Repeat this procedure and put each sliced potato into the baking dish. Mix the butter and olive oil together. Brush the potatoes with half of the butter and oil mixture, sprinkle with salt and pepper, and bake for 30 minutes, by this time the potatoes will have fanned out a bit, spoon the remaining butter/oil mixture over each potato, bake another 30 minutes.
4. Sprinkle the potatoes with the cheese, and bake another 10 minutes, until the cheese is melted.
5. Remove from the oven, and allow to rest for 10 minutes before serving.
6. Cheesy Cook’s Note: The cheese is optional; you can sprinkle this with cheddar, Asiago, Fontina, pepper Jack, or your favorite cheese, add bacon bits if you like, or fresh herbs of your choice.
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Wheat Berry Citrus Salad


Wheat Berry Citrus Salad
Serves 6
2 cups wheat berries
1/4 cup vanilla blood orange juice
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 teaspoon finely chopped green garlic
1/4 cup finely chopped curry leaves
1 cup finely chopped fennel
3 Vanilla blood oranges, peel and pith removed, separated into segments, and chopped
2 white scallions finely chopped
1. In a Dutch oven, bring 7 cups of salted water to a boil. Add the wheat berries, and simmer, uncovered for 45 minutes to 1 hour, until the wheat berries are tender. Drain and cool.
2. In a small bowl, whisk together the orange juice, rice vinegar, olive oil and green garlic. Season with salt and pepper. Toss the wheat berries with a bit of the dressing.
3. Add the curry leaves, fennel, oranges, and scallions. Toss together and add more dressing, tasting to make sure you have enough. The salad should be served at room temperature.
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French Fingerling Potato Salad


French Fingerling Potato Salad
Serves 4
1 pound French fingerling potatoes scrubbed
3 white scallions, finely chopped
2 ribs celery, finely chopped
1 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon finely chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 18 minutes, until the potatoes are cooked through. (a sharp paring knife should go through the flesh easily) Drain the potatoes and cool for 20 minutes.
2. In a bowl, combine the scallions and celery, when the potatoes are cool enough to handle chop them into bite sized pieces and add them to the bowl.
3. In a small bowl, whisk together the oil, vinegar, mustard, garlic, thyme, salt and pepper. Pour over the potatoes in the bowl, and toss to coat. Serve the salad warm or at room temperature.
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Green Garlic Bread


Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven, and cut the bread into 1-inch pieces.
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Roasted Purple Potato Salad with Green Garlic Dressing


Roasted Purple Potato Salad with Green Garlic Dressing
Serves 4
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound purple potatoes, scrubbed, and cut in quarters
2 tablespoons fresh lemon juice
2 teaspoons finely minced green garlic
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano, plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine 1/4 cup of oil, salt and pepper. Add the potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 20 to 30 minutes, until the potatoes are tender, and crispy. Cool the potatoes in a bowl.
3. In a small bowl, whisk together the remaining oil, lemon juice, garlic, Worcestershire, and cheese.
4. Season with salt and pepper, and pour over the still warm potatoes. Toss until coated. Serve warm or at room temperature.
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