Roasting Root Vegetables

Nothing reminds me more of the colder months than roasted root vegetables. My grandmother used to have a dirt-floored room in the basement that she used solely for the storage of these vegetables. My sisters and brothers and I called it the root cellar. Root vegetables are naturally suited for long storage and, once the temperature starts to drop, there’s nothing better than carting them up to the kitchen for cooking. The aroma of these tasty gems while roasting is mouth-watering. These vegetables are fresh and available in fall and winter when other vegetables are hard to find. They are an original “green” food because they are available locally. They are also inexpensive and pack tons of nutrients and flavor, as well as vitamins, minerals, antioxidants and fiber. Turnips, rutabagas, beets, potatoes, sweet potatoes, celery root, leeks, carrots and parsnips are very versatile and are yummy when roasted. Roasted vegetables are crunchy on the outside and deliciously soft and creamy on the inside. They sport a caramelized flavor and are both smoky and naturally sweet. They can be paired with any kind of meat or fish, but they are delicious as an entrée as well. Roasted root vegetables add a colorful arrangement to your palette.

Roasting is the easiest technique you can perfect. Anyone can do it without a recipe. All you need is a hot oven, sliced or diced vegetables, extra virgin olive oil, a little salt and pepper and a sheet pan big enough to arrange the vegetables in a single layer without crowding the pan. There is a lot of peeling and slicing or dicing but it is worth it. You can add garlic and spices and herbs to change and enhance the flavor from recipe to recipe. For instance, to make it Mediterranean-style, add rosemary and balsamic vinegar; Italian, add oregano or sage; for Indian, add cardamom; for Mexican, add cumin or coriander and cilantro to garnish. I also like to just add extra virgin olive oil and Canadian steak seasonings.

Here are several of my favorite ways to prepare roasted root vegetables. Use them as a side dish. I pair the maple and sage recipe with some lovely white beans warmed up with sage and extra virgin olive oil as an entrée. I also love them in a wrap with provolone cheese.

Roasted Root Vegetables with Maple and Sage
Serves 4

1 rutabaga, peeled and sliced

1 turnip, peeled and sliced
1 sweet potato, peeled and sliced
1 parsnip, peeled and sliced
2 carrots, peeled and sliced
1 Tbsp olive oil
salt and several cranks of black pepper

3 Tbsp pure maple syrup
1 Tbsp butter
1 Tbsp chopped fresh sage

Preheat oven to 400 degrees F. Toss sliced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet. Roast for 20 minutes.

Meanwhile, in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

Spiced Pork Stew with Roasted Root Vegetables and Gremolata

Pork Seasoning:

1 tablespoon of cumin seed toasted and ground
2 tablespoons of coriander seeds toasted and ground
2 tablespoons of fennel seeds toasted and ground
3 pounds of pork shoulder trimmed and cut into 2 inch chunks
1 teaspoon cayenne pepper
½ tablespoon of oregano
½ tablespoon of thyme
6 garlic cloves smashed

Cover the pork cubes with the above ingredients and mix well. Refrigerate overnight.

Remove the meat from the refrigerator and allow coming to room temperature and season with salt and pepper. Sear and brown the meat on all sides in extra virgin olive oil. Remove and add:

1 sliced onion
1 diced carrot
¼ of fennel diced
1 bay leave
1 crumbled chile de arbol

Stir and cook about 5 minutes. Add in 1 cup of white wine and reduce by ½.
Then add in and bring to a boil:
2 cups of chicken stock
2 cups of veal or light beef stock

Place pork in the pot and add:
1 whole lemon
6 sprigs of cilantro

Cover pot and place in a 300 degree oven and braise for 4 hours or until tender. In the meantime prepare root vegetables simply with salt and pepper and extra virgin olive oil for roasting.

Increase oven temperature to 425 degrees. Remove the meat and place on a sheet pan. Caramelize for about 30 minutes. Place root vegetables on the other rack and roast at the same time.

Place pot back on the stove and reduce to ½ over high heat until thickened for a sauce.

Plate meat and roasted vegetables on a serving platter. Cover the pork with the sauce and garnish with gremolata: mix zest of 1 lemon, 2 cloves of minced garlic and ½ cup chopped parsley. YUM. This is Mexican at its best!

Celebrate with Small Plates

While you are witnessing a number of restaurants serving “small plates” as an option for a meal, you should know that it has been a growing trend for some time in the catering industry. I actually prefer to go out and enjoy a 5-course meal of small plates! I also enjoy them perfectly paired with a beverage—either a glass of wine, champagne, sake, cognac, beer, or spirit—served in a small glass. It seems to me that each perfectly paired beverage with the small plate is designed to POP in your mouth the most delicious taste with each different course. Yum!!

So, this holiday season it will not surprise you to know that it is all about taste, being small, and being comforting. Mini savory or sweet cupcakes or lollipop cakes… Mini meatballs in different sauces… Mini mac and cheese bites… Mini meatloaf bites… Mini savory and sweet tartlets… Mini tasting spoons… Mini soup sippers… Mini sweet and savory pies… the list goes on and on. This means we can taste a little bit everything and not feel guilty!

Pies are the new cupcake craze. Did you know that there are mini pies in almost every culture?

• The British have Cornish Pasty which is a steak and vegetable mini hand pie
• Latin Cultures have the Empanada with beef, chicken or chorizo
• Australia has meat pies, Jamaica has meat pies, Finland has meat pies, Asia has meat pies, Louisiana has meat pies, Nigeria has meat pies, Morocco has meat pies… then there is sambousek, burek, tourtiere, treacle, samosas, and banoffee!
• New England has chicken pot pie, lobster pie, fish pie, mini whoopee pies, mini apple pies, key lime pies, etc.

We could go on and on!

In this spirit, why not consider a mini pie holiday party? Here are two to get you started:

Beef Empanada

Ingredients:

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 2 eggs
• 1 teaspoon vinegar
• 3 tablespoons lard

Preparation:

1. In a bowl, beat the water, eggs and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the lard into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour. Use immediately. You can also freeze the dough at this point for future use.

Servings: Makes approximately 10 six-inch empanadas.

Picadillo Filling:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 ½ teaspoon cumin
• 5 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted)
• Salt and pepper to taste
• 1 cup of cilantro
• Olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

Method:

Roll dough 5 to 6” circles. Place filling in1/2 and fold over into a half circle. Crimp all the way around with a fork and bake or fry until golden.

Basically, this dough can be used for any filling at all. Try spinach and feta, lamb and Moroccan spices and chickpeas, or pork, jalapeño, cumin, and chili powder.

Suggestion: Pair with a mini mojito!

Mini Quick Whoopie Pie

1 Box Chocolate Cake mix

Follow the directions on the chocolate cake mix and then add 1 cup or more of all-purpose flour to stiffen the dough. Use a mini ice cream scoop and scoop onto parchment covered sheet pans. Bake 350 degrees until done…approximately 15 minutes. Cool completely and scoop a mini scoop of buttercream onto one side and “sandwich” with another side. Easy Peasy!

Suggestion: Pair with a late harvest Zinfandel!

I challenge you to make several different mini pies and a couple of beverages to make your festive and fun!

Some other suggestions: have an interactive party by making it a contest. This is GREAT for corporate team building as well!

Gingerbread House Making Contest

Cookie Decorating Contest

When all else fails and you really want to dazzle the crowd consider what is REALLY HOT… BACON! Make it a…

Bacon BAR!! Bake bacon with all kinds of flavors and just set out on a buffet table and watch them disappear. Peppered bacon, candied bacon, chocolate dipped bacon, and my personal favorite: bacon brittle!

Happy holiday planning!

Fresh Cherry BBQ Sauce from Taste of the Nation 2013

We have the honor of being the exclusive caterer at the 2013 Taste of the Nation VIP Reception at Wolfe’s Neck Farm in Freeport.  The event benefits a number of different charities including The Good Shepherd Food Bank, Opportunity Alliance, Cultivating Community, as well as Share Our Strength’s No Kid Hungry Campaign.

One of the dishes that we are serving is a Seared Duck Breast with a Fresh Cherry Barbeque Sauce.  This sauce would go great with any poultry – serve it at your next summer barbeque or let us come prepare it for you!

Fresh Cherry BBQ Sauce

1 Yellow Onion, chopped fine
2 tablespoons Vegetable Oil
1 can Cherry Juice Concentrate
1 cup Red Wine Vinegar
3 Chipotle Peppers, stems removed
4 packages of Dried Sour Cherries
8 cloves of Garlic, chopped fine
1 tablespoon Paprika
2 tablespoons Tomato Paste
1 cup Sour Cherry Preserves
1 jar Roasted Red Peppers, with liquid
2 tablespoons Rye or Bourbon Whiskey
2 tablespoons Sugar
Salt

Directions
In a heavy saucepan, sauté onion in oil until caramelized.  Add cherry juice, vinegar, chipotle peppers, half of the dried sour cherries, garlic, paprika, and roasted red peppers.  Bring to a boil, then reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.  Remove from heat and let cool.

In a food processor, puree the mixture together with the remaining half of the dried sour cherries, the tomato paste, roasted red peppers, and cherry preserves until smooth.  Push puree through a mesh strainer into a saucepan.  Add sugar and salt to taste.  Add whiskey and return to stove to bring back to a boil.  Reduce heat and let simmer for another 20 minutes or so.  If needed, add additional sugar/salt.

Holiday Drinks — thank Hippocrates!

This holiday season, try something new by enjoying the traditional celebratory drinks of old. In addition to the tasty flavors of each beverage, if you read on you’ll also learn some interesting history about the creation and purpose of each drink. From mulled wine to hot buttered rum to egg nog, each libation has its own unique story.

While we may not mix and serve these drinks exactly as they were several centuries ago, we can wholly enjoy their modern interpretations. Each was meant to be taken as a toast to one’s health; a tradition we still celebrate, especially during the winter holidays. The most important ingredient for all of these concoctions, however, is that they be shared merrily with friends and family. So mix your drink of choice, pour generously and offer well wishes to all. Cheers!

Several years ago, I was on a business trip to Germany in early December and spent a few evenings enjoying the tastes, aromas, and drinks found in Hamburg’s Christkindlmarkts. Each village, town, and city will have their own version of this tradition. The two oldest are the Bautzen market founded in 1384 and Vienna’s  “December Market” founded in 1294. In each city, a square will be occupied with stalls selling all types of Christmas regalia, traditional holiday foods and bakery goods, and hot or warm drinks. When you enter the town square, your senses are overwhelmed by the aromas floating on the cold winter air of hot roasting chestnuts, fir and pine wreaths, and spices such as cinnamon, nutmeg, clove, and allspice. These aromas will blend with those of sausages on the grill, roasting chicken and pork, the rich aroma of chocolate and the barnyard odors of sleigh horses. Somehow, they blend together to create a pleasant mix. Nightly, people will come to their Christkindlmarkt to enjoy conversations, laugh and sip on steaming cups of Gluhwein. Gluhwein is also known as mulled wine, Glogg, Vin Chaud, Wassail, and Negus. Cousins of these culinary drink treats are the Nog – eggnog, grog, Eierpunsch, Cocquito, Auld Man’s Milk, and maybe the Japanese drink of Tamagosake (egg, sugar and sake to cure hangovers).

The grandfather of all holiday drinks is Hippocras. If you have never heard of it, do not worry – most people have not. Hippocras was the drink that the Greeks consumed in December to brighten the season. Hippocrates made some of his remedies using wine, as the base, herbs to heal or use as a restorative, and honey to make them taste good. To this he added cinnamon, ginger, lavender, cloves pepper, nutmeg, marjoram, cardamom and grains of paradise. There are some powerful herbs, bitters, and spices in this drink. This drink- Hippocras came to be what we know today as Gluhwein, Glogg, hot butter rum, and eggnog.

Hippocras and the glogg were made to give a reprieve from the harshness of their daily life.  They were also consumed for health reasons. Their water was dirty and could kill you. Combining mashed fruit with water in a pot and bringing it to temperature with alcohol and the heat would kill anything in the water. So when people would drink their glogg and wish you good health – they meant it!  They were also made to be used at significant events such as harvest time and the coming of the winter solstice. In their celebration of the winter solstice, people made drinks using fruit from their trees. They would pour a glass of drink and set it out at night to pay their respect to the trees and vines. A toast would be made and /or a song would be sung and ask for the vines and leaves of the trees to return in the spring.  This practice evolved into the expression of   “Waes Haeil” or to your good health and eventually into wassail – another drink! Could this activity also be the origin of caroling?

Today hot butter rum, eggnog, and mulled wine are served around the holidays.  I have selected a few recipes for you to try this holiday season that reflect the drinks origins.

 

Mulled Wine

2 oranges
1 lemon, juice and zest
10 whole cloves
10 Black peppercorns
2 cardamom pods
4 whole star anis
2 cinnamon sticks
½ teaspoon nutmeg
¾ to 1 cup of brown sugar (sweeten to taste)
2 – 750 ml bottles of dry red wine (avoid Cabernet – too tannic)
¾ cup brandy

Zest the citrus and squeeze. Add all ingredients in a large pot stirring until the sugar is dissolved. Simmer for 30 minutes to an hour. It will reduce in volume. Pour mulled wine through a fine sieve into tempered glass of coffee mugs.

Hot Buttered Rum

1 stick unsalted butter, soften
2 cups of brown sugar
1 teaspoon ground cinnamon
½ teaspoon of nutmeg
pinch of ground clove
bottle of dark rum
boiling water

In a bowl, cream butter, sugar, cinnamon, nutmeg, clove, and salt. Refrigerate until almost firm. Spoon 2 tablespoons of butter mixture into 12 small mugs. Pour 3oz of rum into each mug. Top with boiling water, stir well, and served.

Eggnog 

6 large eggs
¾ cup of sugar
1 ½ cups of Brandy
½ cup of Rum
4 cups of milk
4 cups of cream
½ cup of icing sugar
Nutmeg to sprinkle

Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding sugar; do this until mixture is pale and golden. Now slowly add the Brandy and rum, then beat in the milk and half of the cream.

Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipping cream and a shake of nutmeg. Makes 8 servings.

If you feel uneasy about eating raw eggs, then leave the egg in 150 degree F water for about 3 minutes to pasteurize the egg. 150 degree water allows you to just about leave your finger for a second in the water before burning it, make sure your water doesn’t have bubbles. While this process won’t completely kill all the possible bacteria in the egg, it will limit your exposure.

            This holiday, when you make your holiday toast, thank a Greek.

Enjoy your holiday and remember to drink responsibly. Here’s to your health!