Lamb Shanks Shiitake
Braised Lamb Shanks with Wild Mushroom Pan Sauce
4 lamb shanks, about 1 pound each
1 cup unbleached all purpose flour, for dredging
1 tablespoon olive oil
4 garlic cloves, peeled and chopped
1 pound wild mushrooms, chopped (shiitakes)
½ cup red wine
2 cups vegetable broth
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
1. Preheat the oven to 350 degrees F.
2. Dredge the lamb shanks in flour and set aside.
3. In a roasting pan over high heat, heat the olive oil until smoking hot.
4. Brown the lamb shanks for about 4 or 5 minute per side or until well caramelized.
5. Add the garlic and mushrooms and cook until tender, about 4 minutes.
6. Add the red wine and cook until the wine has evaporated, about 4 minutes. Add the vegetable broth and bring the mixture to a boil.
7. Add the rosemary and salt and pepper. Cover the pan with a lid or aluminum foil and place in the preheated oven. Roast until the lamb is tender, about 1 to 1 1/2 hours. Serve with the pan sauce.
Buttermilk Rye Rolls
Recipe courtesy of King Arthur Flour.
Makes 16 rolls
For the dough:
1 1/4 cups buttermilk, heated to lukewarm
4 tablespoons butter, cut into 6 pieces
2 tablespoons molasses
1/2 cup whole wheat flour
1 cup whole rye flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons caraway seeds (optional)
1 1/4 teaspoons salt
Heaping 1/2 cup dried potato flakes or 3 tablespoons potato flour
2 1/4 teaspoons instant yeast
For the topping:
2-3 tablespoons unsalted butter, melted
1. To prepare the dough: Combine all the dough ingredients and mix and knead them by hand, mixer or bread machine, until you have a medium-soft, smooth dough. Cover and allow the dough to rise until it's quite puffy, though it may not have doubled in bulk, 1 to 2 hours.
2. Lightly grease a 9 x 13-inch, 11-inch square, 12-inch round, or similar-size pan.
3. Gently deflate the dough and transfer to a lightly greased work surface. Divide into 16 pieces. Shape each piece into a rough ball, then roll it under the palm of your hand to create a smooth ball.
4. Place the rolls in the prepared pan, spacing them evenly. Cover the pan with lightly greased wax paper or a proof cover, and allow the rolls to rise for about 2 hours. They'll become quite puffy and will reach out and touch one another. Toward the end of the rise, preheat the oven to 350 degrees F. Uncover the rolls and bake until they're an even light brown all over, 25 minutes. From the oven, after 2 or 3 minutes, transfer them to a rack. Brush the hot rolls with the melted butter. Serve warm or at room temperature.
Russet Potatoes Root
Mashed Russet Potatoes with Root Vegetables
Recipe courtesy of Peter Berley, author of The Flexitarian Table.
2 pounds root vegetables, such as parsnips, white turnips, carrots, rutabaga, celery root, peeled and cut into 1-inch pieces
1 pound Russet potatoes (3 medium), peeled and cut into 1-inch pieces
2 1/2 teaspoons salt
3 tablespoons butter or margarine, cut into pieces
1/4 teaspoon ground black pepper
pinch ground nutmeg
1. In 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 teaspoons salt; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Drain.
2. Return vegetables to saucepan. Add butter, remaining 1/2 teaspoon salt, pepper, and nutmeg; mash until smooth and well blended.
Acorn Stuffed Rutabaga
Simple Roasted Acorn Squash
2 medium acorn squash
3 tablespoons butter
2 small onions, thinly sliced
2 cloves garlic, peeled and minced
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 375 degrees F.
2. Cut the squashes in half length-wise and remove the seeds and membranes. Roast them, cut side up, on a baking sheet for 50 minutes or until flesh is tender. Reserve warm.
3. Meanwhile, in a large skillet over medium heat, melt the butter. Saute the onions until they begin to caramelize at the edges, about 10 minutes. Add in the garlic, coriander, and nutmeg and cook until the garlic is tender. Season with salt and pepper and fill the squash halves with the mixture. Serve warm.
Mocha Pumpkin Cheesecake
Mocha Pumpkin Cheesecake
Recipe Courtesy of Organic Valley
5 tablespoons butter, divided
1 1/2 cups finely crushed chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) Neufchatel or Cream Cheese, softened
1 cup organic sugar
5 large organic eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips, melted
2 tablespoons hot strong coffee
1. For crust: Heat oven to 350° degrees F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
2. For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and vanilla and beat until combined.
3. For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.