(Vegetarian) Chili

Here’s a great recipe for a meatless chili. Check the notes below if you want to add some!

Yields 10 Portions

Ingredients
Chili Paste:

1.5C Tomatoes
2 ea Onion, chopped
1c Sundried tomatoes, reconstituted, save the liquid
4T Cumin
3T Coriander
1t Allspice
1T Hot pepper – optional, and depending on peppers used amount may vary
2T Salt
8 ea Garlic cloves

Remaining Ingredients and Garnishes

1qt Tomato juice or sauce
2# Beans of choice
2# Meat if desired
1# Eggplant
1# Corn
1# Diced tomato

Garnishes

Minced onion, crumbled queso fresco or desired cheese, sour cream, tortilla chips

Method

  1. Cook beans to 80% doneness. While cooking prepare the chili paste by combining all ingedients in the blender until smooth.
  2. Sweat the chili paste in 1/4 C high smoke point oil. You want the oil to be smoking so that it fries the paste.
  3. Cook for 5 minutes stirring occasionally.
  4. Add in the sundried juice, tomato juice or sauce and beans and simmer for 30 minutes. Add in the remaining vegetables and cook for 10 minutes
  5. Serve with minced onion, cheese, sour cream and tortilla chips.

Notes:

If using meat feel free to saute it in the oil before frying the paste. Leave the brown particulate on the pan and it will infuse the flavor of the meat. If the chili is to thin you can use masa harina or corn starch to thicken it. Add this at the same time you add in the final vegetables.

Basic Tomato Sauce

Yields 10 Portions

Ingredients

2T Olive Oil
8c Tomato
1ea Onion, minced
1ea Anchovy
2T Brown sugar
.5c Red wine
1oz Dry basil (Double if using fresh)
5ea clove garlic, grated

Method

  1. Sweat onion, anchovy and sugar in oil until soft.
  2. Deglaze with red wine, cook out all alcohol. The sharp, stinging aroma will dissipate.
  3. Add tomato and simmer for 45 minutes stirring often to prevent burning.
  4. Finish sauce with basil and grated garlic. Cook for another 15 minutes.
  5. Season sauce with salt and pepper to taste and serve. Can be stored for a week or frozen indefinitely.

Corn Bread

Yields 16 Portions

Ingredients

3ea Eggs
.5C Milk
.5C Whey or milk
.25C Butter melted
.5C Brown Sugar
2C Cornmeal
2t Salt
4t Baking Powder
1.25C Corn kernels (optional)

Method

  1. Mix all dry ingredients.
  2. Mix all wet ingredients.
  3. Rest batter for 10 minutes.
  4. Bake 350 for 35 minutes in a 8×8 baking dish or for 14 minutes in 8oz muffin tins. Be careful not to over-bake or it will be quite dry.

Simple Cream of Broccoli Soup

Background

Cream of broccoli soup became the quintessential soup at Pepperfield.  With an overabundance of broccoli and only so many ways to work with it, this recipe became a favorite of everyone.

Yields 8 Portions

Ingredients

2C onion
1ea clove garlic
4oz butter
2C water
2C whey or milk
1 bayleaf
1.5# broccoli peeled
1C half and half or cream for a richer soup
1T salt
1t pepper

Method

  1. Sweat the onions and garlic in a medium sauce pot in butter. Once translucent add water, whey and bayleaf.
  2. Cook for 30 minutes stirring occasionally.
  3. Add broccoli and cook for another five minutes just until broccoli is tender. Remove 1/3of the broccoli and set aside as garnish.
  4. Puree in small batches in a blender and finish with salt, pepper and half and half. Add in the remaining broccoli and serve immediately.

Notes

The vibrant green of the soup will dull if broccoli is overcooked and if soup is reheated. But it doesn’t change the flavor at all.

Angel Hair – Whole Wheat Pasta

This angel hair recipe is hearty. It will stand up well in your favorite tomato sauce or pesto.

2018, angel hair pasta shot

Yields 8 Portions

Ingredients

2C all purpose flour
2C whole wheat flour
7ea eggs
Semolina flour for dusting

Method

1.  Mix flours well in a bowl and create a well. Crack eggs into well. Incorporate with a fork by first beating the eggs and then gradually incorporating flour from the inside of well working outwards. This dough will look dry but do not add water.
2.  Turn out onto floured surface and knead until dough is uniform in texture, springy and slightly tacky. Allow to rest for 1 hour.
3.  Roll to 1/4-1/8 of an inch in a square. Cut dough into 2×3 slabs. They should be just about the width of the pasta machine.
4.  Starting on the 1 setting, slowly roll dough through machine. If it rolls out with waves or divots repeat this process. Repeat these steps until you reach setting 5. It is hard to get the dough thinner than this because of the coarseness of typical whole wheat flour.
5.  Using the angel hair attachment slowly crank the dough sheets through. Immediately place noodles on a flour surface, semolina flour is preferred but any flour will do. These can be cooked as is, dried or frozen at your convenience.
6.  If you don’t have access to a pasta machine you can hand roll the dough even further. Follow the above steps for rolling and cutting the sheets then proceed. You are looking for about 1/16 if an inch. This will take considerably longer. Once you have reached your desired thickness lightly flour the dough and gently roll it up across its entire length. Using a sharp knife as quickly slice the dough in 1/16 in strips across your roll. Cooking and storage remains the same. You can also use this dough for your favorite stuffed pasta recipes.

Notes

This is not real pasta, but a variation on a classic dough. These noodles will significantly more texture and flavor. If this is undesired you can change the recipe to 2 pounds of 00 flour (double O) or alternatively all purpose and 8 eggs.

Corn Pudding – A Pepperfield Project Staple

Background

Corn wasn’t in short supply at the Pepperfield Project.  This corn pudding gave us a great outlet to feature some of the heirloom varieties grown here.  Likewise, it also doubled as a fantastic way to use the surplus of cheese, goat milk and eggs here at the farm.  It’s a great standalone dish served as a casserole but can also be used to diversify your dinner as an exciting side dish!  Once you’ve tried it, you’ll be hooked!

Yield 8 Portions

Ingredients

1.5C  onion minced
1.5C  corn kernels
1.5C  cheddar
1.5C  ricotta
4ea  eggs
.5C  milk
3floz  whey, or more milk
.5C  butter melted more for cooking
.25C  brown sugar
2t  salt
1/2t  pepper
1/4t  nutmeg
.5C  cornmeal

Method

1.  Sweat onions in 1T butter. Then, once translucent, remove from heat.

2. Next, while cooking the onions combine ricotta, eggs, milk and whey with melted butter. Then, in a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.

3. Slowly whisk in the wet mix as you pour it into the dry. Afterwards, fold in corn, onions and 1C of cheese, reserving some for garnish on top.

4. Finally, bake the corn pudding at 400F for 40 minutes checking after 30 minutes. When done, this pudding should be golden brown on top and slice with a knife leaving no liquid behind.

Gnocchi alla Spezzatino di Anitra

Potato Gnocchi with Duck Ragu
Tuscan Recipe

Yield: 10 portions

Gnocchi

2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

Method
1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3. Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.

Spezzatino di Anitra
Stewed Duck Sauce

Yield: 10 portions

Olive oil
Butter
6ea Duck, legs
1 C Red onion, minced
2oz Celery, minced
2oz Carrots, minced
2oz Pancetta, minced
3 ea Rosemary sprigs
3ea Thyme sprigs
3ea Bay leaf
3tb Parsley leaves, (Italian) chopped
2tb Garlic minced
12ea Juniper berries, crushed
4ea Black peppercorns, crushed
2tb Tomato paste
TT Salt
1/4c Brandy
1/4c White wine
Chicken stock
Butter
Grated Parmesan

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 2 hours or more time as needed. Cool and skim fat.
3. Scrape meat off bone and add to sauce. Sauce should be at a very thin nape’.
4. Monte in small ½ oz. cube of butter per portion. Serve with grated Parmigiano.

Bolognese Ragu with Pork and Beef

Yields 10 portions

Ingredients

2/3C  Pancetta, minced
2C  Onion, minced
1C  Carrot, minced
2/3C  Celery, minced
2T  Butter
2T  Olive oil
1#  Beef, lean, ground
1#  Pork, lean, ground
1/2c  Chicken livers, cleaned, minced
2c  White wine
6T  Tomato paste
TT  Salt
TT  Fine ground black pepper
TT  Nutmeg, fresh grated, added gradually
1Qt+  Chicken stock
2C Cream

Method

1. Render out pancetta gently in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out alcohol.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.

Notes

A traditional bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.  Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.  This recipe can be used over any pasta or even in lasagna.

Gumbo with Shrimp, Alligator and Okra

Yields 10 Portions

Ingredients

Shrimp Stock

2oz  Oil, vegetable
2#  Shrimp shells
1#  Mirepoix
4oz  Tomato paste
1Pt   White wine
5Qt   Water
4ea  Bay leaves
5ea  Thyme sprigs
1T  Peppercorns, black

Gumbo

1.5C  Dark brown roux
3/4#  Onion, minced
3/4#  Green bell pepper, minced
3/4#  Celery, minced
8ea  Green onions, thinly sliced
2ea  Bay leaves
.5t  Ground allspice
.5t  Ground mace
.5t  Cayenne pepper
1oz  Paprika
8ea  Garlic cloves, minced
1G  Shrimp stock , listed below
1C  Tomato puree
1#  Andouille sausage, sliced 1 inch thick
1#  Okra, sliced ¼-inch slices
2#  Tomatoes, unpeeled, medium dice
3T  Chopped flat-leaf parsley
2T  Chopped thyme
.25C  Chopped basil
TT  Salt and black pepper
1.5#  Shrimp, shelled and deveined, cut into quarters
2#  Alligator, medium dice
1T  Tabasco sauce
1T  Worcestershire sauce
3C  Long-grain white basmati rice, cooked

Method

Shrimp Stock

1.  Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.
2.  Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
3.  Deglaze with the white wine and add 5 quarts of water.
4.  Bring to a simmer and add the bay leaves, thyme, and peppercorns.
5.  Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

Gumbo

1.  Begin by putting the stock on the fire to begin reducing.
2.  Cut the onion, bell pepper, celery, and green onion. Measure the allspice, mace, cayenne, paprika, and garlic. Heat the brown roux in a heavy bottomed stockpot. Add the vegetables and spices. Remove the pot from the heat. Stir frequently until the vegetables begin to soften, about 15 minutes.
3.  Whisk in the stock, tomato puree, bay leaves, alligator and sausage. Simmer, partially covered, over low heat for 1 hour. Add the okra and tomato. Skim often.
4.  10 minutes before the end of the cooking time add the herbs and shrimp. Cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and peppers.
Cook the rice and hold separate.
5.  Place a small spoonful of rice in a soup cup and ladle in the gumbo.

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