Slow Food Boulder Recipe Book
Recipes from the BLT event at Cure Organic Farm
September 2006
Colorado Peach & Raspberry Crumble
from Kathleen Trepp
Ingredients:
Colorado Peaches to fill 9"X13" Pyrex pan, peeled and sliced
1 cup raspberries
Zest of an orange
1 cup granulated sugar
Cinnamon to taste
1/4 pound butter, sliced
Method:
1. Slice peaches into Pyrex pan until full. Sprinkle raspberries on top of peaches. Combine orange zest, sugar and cinnamon and with your hands fold into the peaches.
Crumble Ingredients:
1 1/2 cups flour
1/2 cup brown sugar
1 cup granulated sugar
1 cup oatmeal
1/4 teaspoon salt
1/2 pound cold butter, diced
Method:
1. Combine all but the butter in an electric mixer fitted with paddle attachment. Mix on low speed, adding small dices of butter individually, and process until the butter is pea-sized.
2. Sprinkle on the peaches and bake for 1 hour at 350°F until the topping is browned and the juices are bubbly. I sheet pan under the dish is a good idea to collect any overflow.
3. Serve immediately or cool and refrigerate and re-warm at 350°F oven for 20 minutes. Enjoy!
Chef Elizabeth Perreault's Mayo
Ingredients:
2 egg yolks
2 tsp. water
1 3/4 cup canola oil
1/4 cup extra virgin olive oil
1 - 2 tsp. dijon mustard
~ 1/2 tsp. sea salt
2 tsp. lemon juice
1/2 tsp. lime juice
White pepper,
tarragon, basil and fresh thyme, all chopped and added to the finished mayo.
It was probably a tablespoon all together.
Method:
1. In a blender, mix yolks, mustard and water together until frothy and emulsified. Add the lemon and lime juices and salt. Mix until blended.
2. Slowly, very slowly, pour the oils into the yolk mix while the blender is running. Once about half the oil is in the mixture, you can pour a little faster. Add all the oil. It may end up being too thick so add some cold water to the mixture to thin it out. Don't add too much at once.
3. Taste and adjust seasonings. Refrigerate until needed.
Recipes from The 2006 Annual Members Meeting Potluck
Caramelized Onion and Mushroom Tart
from Chef Elizabeth Perreault
Ingredients:
1 pie crust
5 yellow onions
1 lb. button mushrooms
1 lb. shiitake mushrooms
4 oz. gorgonzola crumbles
1 1/2 tsp. fresh thyme, chopped
salt and pepper
2 Tbs. butter
2 Tbs. olive oil.
Method:
1. Line a tart pan with the pie crust. Chill while cooking vegetables.
2. Peel and slice onions in half from root end to blossom end. Place each half on cutting board and slice half circles that are 1/4" thick.
3. Scrub mushrooms clean and then slice in 1/4" slices.
4. Place half of the butter and oil in large saute pan. Add onions and saute on medium heat. Cook until the onions caramelize. This should take about 30 minutes or longer. Stir occasionally. Season with salt and pepper during cooking.
5. In another saute pan, place the other half of the butter and oil. Add the sliced mushrooms and saute until they are beginning to caramelize. Season with salt and pepper during cooking.
6. When both onions and mushrooms are just caramelized, combine them in one saute pan. Add the chopped thyme.
7. Remove from pan and let cool in a bowl.
8. Once the veggies are cooled, add the gorgonzola crumbles. Taste and adjust seasonings if necessary.
9. Place cooled veggies in tart shell lined with crust.
10. Place in a preheated 350 degree F oven.
Bake for 30 minutes. It will be necessary to cover it with foil for the last half of cooking to prevent drying of the veggies.
11. Cool and cut.
Homemade Macaroni and Cheese
Laura Bloom (Gye Corrow’s Aunt Penny, made by her cousin, Laura, in Rangeley)
Best when you use the cheddar you get from the huge wheel at the corner market in Oquossoc, Maine.
My adaptations after the original amounts.
Serves 4
Ingredients:
4 Tb butter
4 Tb flour
2 cups milk
1/2-3/4 lb best possible NY sharp Cheddar Cheese, cut up into 1/4" cubes
(I use around 1 lb total including about 8 oz (1 chunk)
white Super-Sharp Canadian from Whole Foods
and an 8 oz chunk of orange Tillamook Extra Sharp for color)
3/4 lb macaroni (I use a whole 1 lb bag)
4 Tb melted butter
Method:
Preheat oven to 350°
1. Make a roux out of the butter, flour and milk: Melt the butter in a large saucepan. While melting, put flour in a bowl and, little-by-little, add some of the milk, stirring to make a smooth flowing paste and avoid lumps. Add the rest of the milk to the melted butter, and add the flour mixture. Heat to a low boil, stirring constantly (it's very easy to burn the bottom.) Cook and whisk until thick enough to coat spoon/whisk. Add about 2/3 of the cheese. Stir until melted.
2. Cook the macaroni in large stock pot with salt (cook al dente, as it will cook more in casserole). Drain and put into a 13x9x2 casserole. Pour in the melted butter and mix to coat.
3. Toss 1/2 of the remaining cheese on the pasta, pour the cheese sauce over it and mix thoroughly. Sprinkle the remaining cheese on top.
Bake at 350° for about 45-55 min. until it’s getting golden-brown on the top and edges.
Panforte
(Fruitcake of Siena)
Nancy Clarke from The Italian Baker by Carol Field
Ingredients:
1 Cup Citron, Finely Chopped
1 Teaspoon Lemon Zest
1/2 Cup Unbleached All Purpose Flour
1 Teaspoon Cinnamon, Ground
1/4 Teaspoon Coriander
1/4 Teaspoon Cloves, Ground
1/4 Teaspoon Fresh Nutmeg, Ground
Pinch White Pepper
3/4 Cup Granulated Sugar
3/4 Cube Honey
2 Tablespoon Unsalted Butter
Confectioners Sugar
1 Cup Whole Hazelnuts, Coarsely Chopped
1 Cup Blanched Almonds
1 Cup Candied Orange Peel, Coarsely Chopped
Method:
Heat the oven to 350.
1. Toast the hazelnuts on a baking sheet until the
skins pop and blister, 10 to 15 minutes. Rub the skins from the
hazelnuts in a kitchen towel. Toast the almonds on a baking sheet until
very pale golden, about 10 to 15 minutes. Chop the almonds and
hazelnuts very coarsely. Mix the nuts, orange peel, citron, lemon zest,
flour, cinnamon, coriander, cloves, nutmeg and pepper together
thoroughly in a large mixing bowl.
2. Butter a 9 inch springform pan; line the bottom and sides with parchment
paper and then butter the paper. Heat the granulated sugar, honey, and
butter in a large heavy saucepan over low heat, stirring constantly,
until the syrup registers 242 to 248 on a candy thermometer (a little of
the mixture will form a ball when dropped into cold water). Immediately
pour the syrup into the nut mixture and stir quickly until thoroughly
blended. Pour immediately into the prepared pan and smooth the top with
a spatula. The batter will become stiff and sticky very quickly so you
must work fast.
3. Heat the oven to 300. Bake about 30 to 40 minutes. The panforte won't
color or seem very firm even when ready, but it will harden as it
cools. Cool on a rack until the cake is firm to the touch. Remove the
side of the pan and invert the cake onto a sheet of waxed paper. Peel
off the parchment paper. Dust heavily with confectioners' sugar.
Variation: To make Panforte Scuro (dark), add 2 ounces coarsely chopped
dried figs and 1 to 2 tablespoons unsweetened cocoa powder.
Carrot Cake
Janeen Jahn...A favorite recipe of mine since 1979!
Using Baby Food Carrots makes this a very easy recipe.
Combine:
4 eggs, slightly beaten
1 cup oil
15 oz Junior Baby Food Carrots (usually 2-3 jars)
8 oz crushed pineapple, drained
Sift together:
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cup sugar
Add dry ingredients to egg mixture and mix.
Add:
1/2 cup chopped pecans
1 cup raisins (optional)
1/2 cup coconut (optional)
Bake in a greased 9x13 pan at 350 for 40-50 minutes.
For Icing, cream together:
8 oz cream cheese
1/2 cup butter
2 tsp vanilla
1/2 lb powdered sugar
Recipes & Turkey Carving Instructions from
Slow Food Boulder Convivium
Each
November Slow Food Boulder has a Heritage Turkey Tasting
along with a tasting of wines that compliment the Thanksgiving menu.
What follows are the cooking tips, recipes and carving instructions
we have compiled for preparing your Heritage Turkey
along with a seasonal tart recipe.
1.
Buy a Heritage turkey for the best possible turkey flavor. Heritage turkeys
are free-roaming creatures and have developed leg muscles (drumsticks and
thighs) that are larger than the average “Butterball”. Hence,
there is more dark meat than you may be accustomed to (and less white meat).
You will also be helping to keep a species from becoming extinct.
2. Remove
the turkey from the bag and remove the giblets, etc. Wash it inside and out
with cold running water. Remove any extra fat or internal organs if necessary.
Pat dry the inside and outside of the turkey.
3. If you
are a fan of crispy skin, don’t baste the turkey while cooking. This
prevents the skin from crisping up and doesn't’t actually help the turkey
stay moist. Pat the skin dry and lightly salt and pepper.
4. To add
flavor to the turkey, refer to the SW style roast turkey recipe. A yogurt
or butter based mixture can be made and rubbed under the skin on the breasts.
As it cooks, most of the butter/yogurt will melt out of the turkey but the
herbs will remain on the breasts to impart flavor. A Mediterranean mixture
can be made by using lemon juice, basil, oregano, rosemary, and thyme. Create
your own mixture!
5. Trussing
a turkey is not necessary. It can actually increase the cooking time as it
can take longer for the drumsticks to reach the desired temperature of 165°
because the legs are tightly wrapped to the turkey. This hinders the circulation
of hot air around them which helps cook the turkey faster.
6. Again,
basting is also not necessary for a moist turkey. If you want to baste, try
not to baste with water or wine. This removes the layer of fat from the skin
that helps keep the turkey moisture inside as it cooks. Try and use the turkey
drippings and/or melted butter.
7. A 15
lb. turkey will take approximately 3 – 4 hours in the oven when roasted
at 325°. Plan for a resting time of 30 minutes before carving.
8. If the
turkey breasts become too brown while roasting, loosely place a piece of foil
over them. This will reduce the amount of browning that continues. It will
also cause the skin to be less crispy!
9. The thermometer
is inserted into the thickest part of the thigh region; make sure the thermometer
doesn't’t touch bone and is not in the cavity of the turkey. When the
turkey reaches 165°, it is done. Any possibility of salmonella was killed
instantly when it reached 160° (though actually once the temperature reached
145° and stayed there for 3 minutes, it was killed then). Cooking a turkey
(or chicken) beyond 165° is encouraging a dry turkey.
10. Once
the turkey is removed from the oven, the most important step in the entire
process is to rest it. The resting is important as it allows the internal
juices to percolate back down through the meat so the meat will be moist when
cut. If the turkey is cut right away or even after 10 minutes, most of the
juices haven’t yet returned to the interior of the meat, so they will
run out on the cutting board and produce a drier meat. A 15 lb. bird can rest
uncovered for 30 minutes and the meat will still be warm. If you are concerned
about serving hot meat, make sure the platter is hot when the carved turkey
is placed on it. Then cover it with foil if the rest of Thanksgiving dinner
is not ready to be served.
 |
Southwestern Style Roast Turkey
Ingredients:
1 Heritage Turkey
½ cup plain yogurt or ½ cup butter, softened
3 tsp. lime juice
5 garlic cloves, mashed or chopped finely
4 tsp. cumin, ground
1 ½ Tbs. red chili powder
(more if you want it spicy hot)
1 Tbs. cayenne
Salt and pepper
Method:
1. Preheat oven to 375 degrees F.
2. Combine the yogurt, lime juice and spices. Season with salt and pepper.
3. Clean cavity of turkey.
4.
Carefully separate the skin from the meat of the turkey breast. Rub the yogurt
spice mix over the meat and underneath the skin.
5.
Season the outside of the turkey with salt and sprinkle with a little of the
spice mixture if desired.
6.
Roast the turkey on a rack in a roasting pan until a meat thermometer inserted
into the breast reads 160° and then inserted into the thigh area reads
165°.
7.
When desired temperature is reached, remove turkey from the oven and drape
with foil. (Don’t wrap tightly or it will continue to cook.) Let rest
for 20 - 40 minutes before carving. The resting period is determined by the
size of the bird.
Recipe from The Culinary School
of the Rockies.
An
extremely sharp carving knife or other long knife with a slightly flexible
blade and
a carving (or meat) fork will make the difference between a pleasurable experience
and a frustrating one.
If you don’t have access to a knife sharpener, treat your knife to a
professional honing.
Your
bird should rest for at least 30 minutes, otherwise the meat will shred when
you carve.
And although your burnished bird may look beautiful on the platter,
it’s best to move it to a cutting board; since china is not knife-friendly.
 |
1. Position the turkey with the large cavity facing you. Spear the leg just below the drumstick/thigh joint with the fork and cut through the skin stretched between the breast and leg, then pull the whole leg down toward the cutting board to expose the ball-and-socket joint. Cut the leg free, keeping the ball end attached to the thigh.
 |
2. Sever the drumstick from the thigh (probe for the point in the joint where your knife will cut through easily). Hold the drumstick almost vertically to cut diagonal slices. (There will be tendons to grapple with as you get closer to the bone.) Keeping the thigh flat on the cutting board, slice the meat lengthwise, parallel to the bone.
 |
3. There are two ways to approach carving the breast: on the bone (more ceremonial) or off (simpler for the novice). A helpful preparation for both is a horizontal cut through the breast to the rib cage; just above the wing.
 |
4. If you choose to carve on the bone, cut lengthwise slices, roughly parallel to the breastbone. Aim for thin slices, since you are cutting with the grain. The horizontal cut in step 3 makes it easier to remove the slices from the carcass. There are no set rules for “where to put the carving fork; use it to steady the bird or even a slice. Whatever is comfortable for you is right.
 |
5. If carving the turkey breast off the bone, cut vertically on either side of the breastbone as close to it as possible, angling the knife around the wishbone and stopping at the horizontal incision to end up with two meaty breast halves.
 |
6. Carving the boneless turkey breast on a cutting board allows you to slice across the grain at any thickness you desire. November 2003 GOURMET
Ingredients:
1 turkey carcass from Thanksgiving
dinner
(stuffing removed)
1 - 2 onions, peeled and quartered
2 - 3 carrots, peeled and quartered
2 - 3 stalks celery, quartered
2 bay leaves
Several sprigs of thyme
Several whole peppercorns
Several parsley stems
Method:
1. Place the chopped onion,
carrots, celery, and cleaned turkey carcass (no skin, excess meat, etc.) in
a stockpot and cover with cold water. As soon as it comes to a boil, reduce
heat to a simmer. Skim the gray scum that rises to the top with a small ladle.
2. After
1 hour of cooking/skimming, add the herbs and peppercorns. Simmer the stock
for 2 - 3 hours and strain into another big pot. Reserve the liquid and toss
the vegetables.
3. Cool
the stock as quickly as possible using an ice bath in a large sink, stirring
the stock frequently.
4. Pour the
stock into quart-sized containers or ice cube trays or whatever size is convenient
for your household.
Yield: 4 – 6 quarts (depends on size of carcass and stock pot)
Method:
Peel them, chop into consistent
sizes, toss lightly with olive oil, season with salt and pepper, chopped rosemary.
Spread on a sheet pan making sure they aren't piled deeply or they won't caramelize.
Bake at 375 for an hour to 90 minutes. Every 30 minutes, remove from oven
and stir to make sure each piece gets treatment from heat.
Cook until caramelization occurs and they are fork-tender. Don't be in a hurry
to cook them!
Cranberry,
Caramel & Almond Tart
Dough
ingredients:
13 Tbs.
unsalted butter, cut into 13 pieces,
malleable, but cool
1/3 cup confectioners sugar
1 large egg yolk
1 ½ cups unbleached all-purpose flour
1 Tbs. heavy cream
Filling
ingredients:
2 cups granulated sugar
½ cup water
2 ½ cups heavy cream
3 cups cranberries
12 oz. sliced almonds
Method:
1. When the butter is the
correct consistency, place the confectioners sugar in a bowl. Add the butter
and toss to coat the butter with the confectioners sugar.
2. Using
a paddle attachment on a standing mixer or a hand-held mixer, cream the butter
and sugar at medium speed until the sugar is no longer visible. Scrape down
the sides of the bowl.
3. Add the
egg yolk and beat until well blended. Scrape down sides of bowl.
4. Add half
the flour and beat until dough be-comes crumbly. Stop the machine and add
the rest of the flour and then the cream. Beat until the dough forms a sticky
mass.
5. Shape
the dough into a disk, wrap well in plastic and refrigerate until firm, about
2 hours.
6. Remove
dough from refrigerator. Dust a cool work surface with flour. Cut the chilled
dough into 1-inch pieces. Using the heel of your hand, knead the pieces back
together into a smooth disk. Keep the work surface floured so the dough doesn’t
stick.
7. Roll the
dough to a thickness of ¼”. Carefully ease the dough into the
tart pan. Freeze the tart shell for 30 minutes.
8. Preheat
oven to 375°.
9. Bake
for 10 – 12 minutes or until the pastry is light golden brown and the
interior is dry. If the bottoms of the shells puff up as they bake, tap down
lightly with your fingers as often as necessary. Remove the par-baked shell
and let it cool on a rack. Lower oven temp. to 350°.
10. Heat
the cream over low heat. This
will splutter. Keep the caramel and cream on the heat and stir until the pieces
of hardened caramel melt. Remove from heat and let cool for 15 minutes.
12. Add
the cranberries and almonds to the caramel. Stir to coat.
13. Pour
the mixture into the par-baked tart shell, mounding it up in the center.
14. Bake
for 20 – 25 minutes, until the cranberries have puckered and the juices
are bubbling slowly around the edge. Remove from the oven and place on a cooling
rack.
15. When
tart has cooled, remove from tart pan and serve.
11. To make
the caramel, place the sugar in a clean heavy bottomed sauce pan. Carefully
pour the water into the sugar. Try not to splash sugar water onto the sides
of the pan. Place a cover on the pan and bring to a boil. Once it’s
boiling, remove the cover. When the sugar turns to a medium amber color, stand
back and pour the cream into the sugar.
WATCH OUT!
Yield: 10”
tart
Recipe from Maury Rubin’s Book of Tarts.
Ingredients:
1 1/2
cups sugar
1 cup pumpkin puree
2 eggs & 1 yolk
1/2 cup oil
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg, cloves and allspice
Optional: 1 cup coarsely
chopped dates +/or figs
1/2 cup coarsely chopped pecans
Method:
1. Preheat
oven to 375 degrees. Butter a 10" cake pan. Line bottom
with a parchment paper circle.
2. Place sugar, pumpkin puree, eggs and oil in the bowl of a large food
processor. Process until thoroughly mixed.
3. Mix all other dry ingredients into a small bowl. Stir to combine.
4. Place wet ingredients into a large bowl. Add dry ingredients and
gently stir into wet with a whisk.
5. Level cake batter (which is heavier than most cake batters) and
place in oven. Bake until done, about 30 - 40 minutes.
6. When done, remove from pan and cool, right side up.