Categories
Butter Garlic Olive Oil Rabbit Recipes

Beer and Herb Braised Rabbit

Recipe and photos by Amanda Callahan of Callywood Farms

As the seasons change, I begin to crave more substantial flavors. This dish is a beautiful collaboration of summer fresh herbs paired with a robust but light German wheat ale. The rich gravy served with mashed potatoes has the feeling of a more wintery meal, but is countered by the lightness of herbs and rabbit.

When I ordered the rabbit through CAFE, it arrived in a package of eight pieces, including the liver and kidney. I put the liver in the freezer to make pate in the coming winter months. 

The German wheat ale is from Pendleton Brewing Co., which opened last fall. Give it a try, or purchase your favorite local brew. If you choose a different beer to use in the braise, my only word of caution is to think about the balance of bitter and sweet. If you choose a hoppy IPA, I might be inclined to add a small amount of honey to brighten the dish. 

A note about the herbs and spices: I tried to create a fresh version of Herbes de Provence. I used one stalk each of tarragon, oregano, rosemary and lavender alongside several basil leaves and a few thyme stalks. This was my flavor profile, but you could use anything! If you don’t have fresh herbs, try a generous tablespoon of dried Herbs de Provence. If possible, grind your own coriander to impart a bolder flavor than pre-ground versions. Coriander is often used in brewing American wheat ales, and I thought it would add brightness to the German wheat ale while adding a level of flavor beyond the herbs. If you use ground coriander, I might just add a smidge more that the recipe dictates.

Beer and Herb Braised Rabbit

Ingredients: 
8 pc. rabbit (approximately two pounds)
Salt and pepper
4 tablespoons butter, divided 
2 tablespoons extra virgin olive oil 
1 onion, sliced
2 to 4 cloves of garlic,  minced 
2 heaping tablespoons fresh herbs OR 1 TB dried herbs (Herbes de Provence would be lovely)
1 (heaping) teaspoon coriander seeds, ground
1 1/2 cups of German wheat ale 
2 tablespoons flour

Directions:
1. Liberally season one side of rabbit pieces with salt and pepper. 

2. In a Dutch oven over medium high heat, melt 2 tablespoons each of the butter and oil. When the oil becomes fragrant, place the seasoned side of the rabbit down into the pan. Cook for 2 minutes without touching or disturbing the meat to create a nice sear. Season the face-up side of the meat with salt and pepper. Turn the meat over and sear the other side. Remove the meat from the pan to a clean plate. Set aside. 

3. Reduce the heat down to medium/medium low and add the sliced onion to the pan. Let the onion cook until translucent for about 5-6 minutes. Add the garlic, coriander, and herbs. Stir to incorporate for another minute. 

4. Turn the heat up to high and slowly pour in the beer, scraping up any browned bits from the bottom of the pan. Allow the beer to cook off the alcohol over high heat for a minute or two. You should see steam rising. 

4. Turn the heat down to the lowest setting. Add the rabbit back into the pan with any accumulated juices. Spoon the onion/herb/beer mixture on top. Cover with lid and allow the rabbit to cook for 20-30 minutes. This depends largely on how low you can go and how much the meat is already cooked from searing as to how long it will take! I checked mine right under 30 minutes and it was cooked perfectly; the meat had pulled from the leg bone. 

5. Meanwhile, add the remaining 2 tablespoons of butter (hopefully it has softened now) to a small bowl. Combine the butter and flour and mash with a fork to create a paste. 

6. When the rabbit is done, remove the meat from the pan to a plate (keep warm). With a whisk, add the butter paste and whisk into the remaining sauce and allow to simmer and thicken for about 3 minutes. Add the rabbit back to the pan! 

7. Serve over mashed potatoes, pasta, rice or with crusty bread – you will want to soak up all that rich gravy! 

Categories
Baked Food Beef Buttermilk Corn Cornmeal Garlic Milk Onions Peppers Recipes

Beef Tamale Pie Recipe

Words and photos by Amanda Callahan of Callywood Farms

Tamales are a flavor-packed staple in many Mexican kitchens (and other countries, too), but the process of preparation is fairly time-intensive. It requires preparing a filling such as meat, vegetables or a combination, and a wrapper, usually corn husks soaked in water to make them pliable, or banana leaves. Once filled, the bundles are steamed and finished with sauces and accoutrements. When you don’t have time to make them from scratch, this fantastic dish will give you the flavors and textures in a format more accessible to weeknight dinner. 

It features Mexican-spiced meat with a cornbread-like topping. As with the original inspiration, feel free to modify the protein in this recipe: pork, chicken and green chiles, mushrooms, black beans and corn, etc. all make stellar variations. You’ll have to adjust cooking times, but the possibilities are truly limitless.

Recipe note: The day before or morning that you want to serve this for dinner, start on the beef. You can either pressure cook or slow cook the roast. I actually used my pressure cooker to slow cook the beef. The reason I did this was to brown the meat in the pot first and not lose the flavor from the bottom. In addition to that, I can use my pressure cooker pot to reduce the sauce after cooking using the “sauté” function. 

Beef Tamale Pie

Ingredients
For the beef

  • 4 lb chuck roast
  • Salt, pepper, garlic powder, cumin, coriander
  • Oil 
  • 1 onion, sliced
  • 4 garlic cloves, smashed
  • 10 guajillo chiles (dried poblano peppers), seeds and inside ribs removed, torn into pieces. You can find these in the Hispanic section of most markets, online or visit a Mexican grocery store.
    Substitutions: Ancho Chile, Pasilla Negro Chile, Cascabel Chile 
  • Cooking liquid (beer/wine, stock, water)


For the tamale pie

  • 1 onion, chopped
  • 2 green peppers, chopped
  • 4 garlic cloves, minced
  • Salt and pepper
  • 1 cup freeze dried corn
  • 2 cups yellow cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • 2 limes, zested
  • 1 stick of butter, melted and cooled

Directions

  1. Refer to the recipe note above, and decide how you will cook your beef. Cut it into pieces, if needed, to sear. Season all sides with a mixture of salt, pepper, garlic powder, cumin, and coriander. In a hot pan or pressure cooker, coat the bottom in oil and sear until each side is deep brown and forms a crust. Use more oil and sear more pieces, if needed. 
  2. Add onions and garlic to the hot pan, and sauté for just a few minutes. Add chiles. Pour a cup of the cooking liquid into the pan (beer/wine is your choice here, if using, or use preferred stock or water), and use a study spoon to scrape up the browned bits on the bottom. Place the beef back in and spoon the onion/pepper mixture on top. Cover the beef with additional water/stock. Slow cook on low for 8 hours, or pressure cook for 60 minutes and let it naturally release. Shred the beef while still warm and allow to cool in the cooking liquid. If cooking the beef the day before, place it in the fridge (preparing a day in advance will get you the most flavorful meat). 
  3. About 60 minutes before you want to eat, preheat the oven to 425 degrees.
  4. Remove beef from cooking liquid (you may have to warm it up a bit if it was in the fridge). Place the beef in a 13×9 baking dish. Place the cooking liquid over a boil and reduce it by ⅓-½ to concentrate the flavors. Puree the liquid using a blender or processor. You only need 1 cup for the rest of the recipe, but the extra sauce can go in the freezer as future enchilada or tamale sauce. I had about 4 cups of reduced cooking liquid. 
  5. Start the tamale pie. Heat a medium sized saucepan over medium and add some oil. Once the oil is warm, add and sauté the onion, peppers, and garlic. Season with salt and pepper and cook for 5-8 minutes until the onions are translucent and peppers are soft. 
  6. Empty the cooked vegetables over the beef. Add the corn and one cup of the reserved cooking liquid. Stir everything together and taste for seasoning. Mine needed additional salt and pepper. 
  7. Mix the cornbread topping: in a large bowl whisk together the cornmeal, baking powder, and salt. In a large measuring cup or another bowl combine the eggs and milk. Add the wet ingredients to the dry and stir. Add the zest and pour in the melted butter, continuing to whisk while doing so. Whisk until everything is uniformly combined. 
  8. Pour the cornbread over the beef mixture, and spread evenly with a spatula to each edge. 
  9. Bake at 425 for 25 minutes, or until the cornbread is lightly browned on top. Let sit for about 10 minutes before serving. Garnish with your favorite Tex-Mex toppings if desired such as chopped cilantro, onions, sour cream shredded cheese, etc.
Categories
Baked Food Chicken Feta Garlic Onions Peppers Recipes

Greek Style Stuffed Peppers

Recipe and photos by Amanda Callahan of Callywood Farms

Make this delicious and filling end-of summer delight with plenty of CAFE ingredients!

6 large sweet bell peppers

1 tablespoon oil 

1 onion, finely chopped

4 garlic cloves, minced 

2 tablespoons tomato paste

2 cups cooked grains – rice, quinoa, millet (pictured)

2 cups cooked chicken, chopped OR 1 LB ground meat OR 1 can chickpeas

½ cup white wine or stock

1 lemon, juiced

 ½ cup dill, chopped

¼ cup Klamath olives, sliced

½ cup feta, plus more for topping and serving

Directions

  1. Preheat the oven to 350. 
  2. Start by slicing the thinnest layer off the bottom of the peppers so that they can stand up on their own. Then, slice the tops off in one piece, remove the seeds and white insides. 
  3. Set the peppers in a large baking dish. If you have a tall one with a lid, bonus! If not, foil will do the trick later on for a cover. Bake in a preheated oven for 15 minutes. Remove. 
  4. While the peppers bake, start the filling. In a medium sized pan, heat oil over medium heat. If using raw ground meat, brown the meat in the pan until almost cooked through. Add the onion and sauté until starting to brown on the edges and translucent inside, about five to seven minutes. Add garlic and sauté for one minute. Add tomato paste and combine. 
  5. Deglaze the pan with wine or stock, scraping up the brown bits on the bottom. Reduce the wine/stock until mostly gone. If using chopped meat or chickpeas, add them now and heat until warmed through. Season with salt and pepper. Add the lemon juice, dill, feta and olives. Mix until combined. Set aside. 
  6. Fill peppers with the filling; you may have some left over (if so, keep and use as an addition to pasta sauce or perhaps a fun omelet filling!). Put the pepper tops back on. Pour ¼ cup of water in the pan and cover with foil or lid. Bake for 10 minutes. Remove lid. Bake for 15 minutes. 
  7. Remove from the oven and let cook for five minutes before serving. Serve with more feta cheese crumbled on top.
Categories
Eggplant Garlic Olive Oil Recipes Tomatoes

Silky Eggplant Pasta

by Amanda Callahan

Cooking eggplant well and pairing it with pasta hides the texture and highlights this adaptable vegetable. I love using the long purple variety; I find it less bitter and the skin is tasty, too, as long as it is cooked enough.

If you use the larger, Black Beauty variety, one tip to make it more palatable is to slice it in circles, lightly salt each one, stack them up and let them hang out together for about 20 minutes. This method seasons the eggplant, and the water that seeps out supposedly carries away any bitterness.

A note on the tomatoes: every year, I enjoy dehydrating tomato slices to use in sauces, salads, and even seasoned as “tomato chips” throughout the year. I’ve used them here. You can sub a jar of sun dried tomatoes from the store, but you can also roast cherry tomato halves in an oven for about thirty minutes, too!

Photo and recipe by Amanda Callahan

Ingredients

  • 1 pound long purple eggplant, cut into ½-inch slices
  • 1/3 cup extra-virgin olive oil, plus more to finish
  • 3 garlic cloves, smashed
  • Leaves from 2 sprigs thyme or oregano, chopped
  • 1 cup stock or water
  • 1 pound pasta, such as spaghetti
  • Handful of dehydrated tomatoes, chopped OR 4 sun dried tomatoes from a jar OR handful of roasted cherry tomatoes 
  • 6 to 10 leaves of basil, thinly sliced
  • Salt and pepper to taste

Directions

  1. Pour the oil into a wide, heavy saucepan, add the garlic cloves, and cook over low heat. It will take a few minutes to smell the aroma and hear the sizzle.
  2. When you smell and hear it, drop in your eggplant slices and herbs, and stir to combine. Turn up the heat to medium-high, add salt and pepper and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil. Turn it back down to low. Let it bubble for a bit. Stir once in a while, so the bottom doesn’t stick.
  3. While the eggplant is softening, bring a large pot of salted water to boil and cook the pasta to al dente.
  4. While the pasta cooks, check on the eggplant. The liquid should be mostly absorbed or reduced after about 20 minutes of cooking. Once it is fully soft, mash it up with a spoon or potato masher, and adjust the seasoning with salt and pepper to taste. Add the tomatoes, half of the basil, and season again if needed. 
  5. Drain the pasta and toss with the eggplant sauce. Serve with basil, crushed red pepper, Parmesan cheese or a little more oil! 
Categories
Almonds Garlic Green beans Parmesan cheese Recipes

Crispy Cold Green Bean Salad

Recipe and photos by Amanda Callahan of Callywood Farms

It’s bean season, and this nice, cold summer side is a great way to take advantage of both the bounty and stock up on some of CAFÉ’s local ingredients. Trust the process of adding the salt to the water. It seasons the green beans from the inside out, rather than relying on the dressing for flavor. I didn’t even need to add salt to the dressing as the salty parmesan rounded it out nicely.

Be aware of timing as you prep; if you leave green beans in the ice bath too long the salt will leak out through osmosis, but you also want cold green beans. Just keep a close eye (and taste tester) handy. Once out of the bath, dry the green beans thoroughly – can’t stress this enough – or you’ll have a watery, soggy salad as opposed to a sharp, crisp one. 

I think this formula is very adaptable. Try swapping in and out cheeses (or none at all!), nuts, or add herbs for zing. You’ll find me eating cold green beans for the rest of the summer! Enjoy!  

Ingredients: 

·      2 lbs green beans, trimmed and cut into bite sized pieces (about 2 inches)

·      ½ cup kosher salt 

·      1 garlic clove

·      1 lemon, zested and juiced

·      ¼ cup olive oil

·      ½ cup finely grated Parmesan cheese

·      ½ cup raw almonds

·      Salt and pepper

1. Prepare the green beans: Add the salt to a large pot of boiling water, the add the green beans and cook for 4 minutes. Gather a large bowl and fill it with ice water. After the beans are cooked, strain them from the hot water and place them immediately into the ice water to shock them, which retains the bright color and stops the cooking process. Once they are completely cold, drain and pat the green beans completely dry. Omitting this step will result in a watery salad.

2. Make the dressing by grating a clove of garlic and zesting a whole lemon into your large serving bowl. Juice the lemon into the bowl, and whisk in the olive oil and Parmesan cheese. Taste and adjust with salt and pepper, if needed. Set aside. 

3. Toast the almonds over medium low heat, turning over to prevent burning, until fragrant, about five minutes. Chop them to bits. 

4. Add your very dry cold green beans to the bowl and toss with the dressing until combined. Top with chopped almonds. 

Categories
Baked Food Eggs Garlic Recipes Spinach

Spanakopita Quiche

The bounty of spring brings to mind eggs, greens, and dairy! I know everybody is making quiche and frittata these days, but I wanted to introduce something that’s a little different: spanakopita-inspired quiche! This rich and savory dish brings Greek flavors to your table any time of day, and takes full advantage of local ingredients. You will need to purchase a few items from the store, but it’s more than worth it!

If you’ve never worked with phyllo dough before, you can find it in the freezer section next to puff pastry and pie dough shells. Make sure to thaw it the night before so it’s ready to go when you are ready to cook. Phyllo dough can be finicky: it dries out quickly and the super-thin sheets make it a blessing and a curse — difficult to work with but a joy to eat. For this recipe, it doesn’t need to be perfect, and tearing will add to the rustic plating, but do make sure you take the time to prep your ingredients and work space so that you can work quickly once you unwrap the dough.

A note about equipment. I used a 10-inch springform pan so that I could remove the “collar” or side of the pan for a pretty presentation. This is totally not necessary and this recipe will work in a regular 9 inch pie pan! However, if you do use a 10-inch springform pan, I do recommend adding 2 more eggs (for a total of 6 eggs) as it’s a bit bigger and fills out nicer. I made the recipe both ways with equal success.

Ingredients

  • ½ package of phyllo dough
  • 4 TB. butter, melted
  • 1 TB butter or cooking oil of choice
  • 1 package of large scallions/spring onions, diced
  • 2-4 garlic cloves, minced
  • 1 lb greens – I used a combination of Swiss chard and spinach to mix it up
  • 4 eggs
  • 1 cup milk
  • S & P
  • Zest of 1 lemon
  • ¼ cup freshly chopped herbs – dill, parsley, oregano, chives are all good choices
  • 4 oz. feta, crumbled

Directions

Defrost phyllo dough in the fridge the night before. Take it out of the fridge and allow it to come to room temperature while you start prepping the quiche filling.

Preheat the oven to 400.

In a large skillet over medium heat, melt butter/heat oil and add onions. Sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.

Start adding greens in batches, stirring to wilt and incorporate. Continue adding until all greens are cooked down, reserving one small handful of spinach leaves for the top.

While this happens, you can whisk eggs in a bowl with the milk. Season with salt and pepper. Set aside.

When all greens have wilted down, season the skillet with salt, pepper, lemon zest, and fresh herbs. Turn the heat off, taste and adjust seasonings.

Set up your phyllo dough station. Unwrap phyllo dough and set next to melted butter with a brush. Using your preferred quiche pan, brush the insides with melted butter. Start by removing one phyllo sheet and covering the bottom of the pan. Brush lightly with butter. Place another sheet down in the other direction to cover the bottom thoroughly and brush with butter. Now, work on draping the sheets of dough over the pan. Brush each lightly with butter, and continue draping the sheets of dough to cover the sides and bottom of the pan while creating a large overhang on the outside of the pan. If you need to walk away or notice your phyllo dough drying out very quickly, you can cover it with a very lightly damp dish towel that will help! I used roughly 15-20 sheets of phyllo dough. I still had some leftover that I wrapped up for another use.

(recipe continues below)

Next, spread the greens over the dough, spreading out in an equal layer. Top with whisked eggs/milk. Finally, top with crumbled feta cheese.

Fold the hanging dough on top of the quiche. You may have to crinkle it a bit to make sure you can visually see the greens in the center. Drizzle remaining butter all over the top of the phyllo.

Bake the quiche at 400 for about 35 minutes until the dough is browned and crunchy and the eggs are set (if it jiggles in the center, the eggs may need another minute or two)!

Categories
Garlic Pea shoots Recipes Salad mix

Spring Salad with Green Goddess Dressing

Recipe and Photos by Amanda Callahan of Callywood Farms

This week, I’m bringing back an oldie but a goodie! It features Green Goddess dressing, which is the perfect accompaniment to so many spring dishes. Make a big batch and see where your inspiration takes you! My variation takes advantage of all the herbs popping up from the earth this time of year, and it’s exceptionally versatile. While you can always dress a salad with it, I love to slather it on chicken as a marinade, use it as a dip for a vegetable platter, and my youngest swears it makes a great morning toast topper!

Even if you don’t grow your own garden, spring is a great time to go out and harvest some foraged goodies! Just remember to grab only those plants you know have not been treated with pesticides or other nasties; avoid roadsides and public spaces, and choose things from your yard that you know have been spared from chemicals. I love to add some wild onions to my green goddess dressing — its characteristic bite definitely kicks it up a notch! I had some chives and cilantro in the garden, but I promise you a small handful of those wild onions is a great touch. In addition to wild onions, it’s the time of the year to add violets to your salad, too. They make an appearance on about every dinner this time of year — they’re edible, add color, and are so much fun to collect!

To create an exciting salad, you generally think of 4 main parts – the base, body, dressing, garnish. The base here is a mix of tender salad greens and chopped arugula to add flavor. The body consists of bright radishes and hard boiled eggs – a classic combo. If you’re thinking this will be the main dish, add some garbanzo beans to the mix too! We got the dressing covered already with our partly foraged green goddess dressing. Lastly, the garnish is where you get to have some fun! Sunflower shoots, pea tendrils, and microgreens are great elements to incorporate: think about color, texture, and flavor. I also added some beautiful sheep’s milk cheese to mine because we love it at my house.

Green Goddess Dressing

1 1/2 cups yogurt OR 1 cup buttermilk mixed with ½ cup mayo

~ 1 cup herbs – I used parsley, cilantro, chives

2-4 garlic cloves

2 teaspoon anchovy paste

Salt & Pepper

Blend it all up in a food processor until all herbs are uniformly chopped. Adjust seasonings, if needed. Pour into a jar and will keep in the fridge for 2 weeks (if it lasts that long)!

Spring Salad Ingredients

  • Salad mix
  • Arugula
  • Radishes
  • Hard boiled eggs
  • Pea shoots
  • Sunflower shoots
  • Microgreens
  • Cheese

I’m eagerly awaiting the crunch of fresh snow peas, snap peas and fresh young asparagus that is so good raw and added to a salad!

Spring Salad Recipe Roundup:

Pea Shoot Salad – https://umamigirl.com/pea-shoots-salad/

Dill, beet, chickepas (I’d love to serve this over salad greens!) – https://naturallyella.com/dill-beet-chickpea-salad/

Marinated Chickpea and Feta Salad – https://www.thekitchn.com/marinated-chickpea-feta-salad-spring-veggies-recipe-23019566

Categories
Leeks Olive Oil Onions Recipes

Charred Onion Dip


Original recipe by The Bon Appétit Test Kitchen; variations suggested by CAFE
Photos by Ellie Sharp

This is a very simple dip that gets rave reviews at holiday gatherings but is right at home any time of year. Try it with your favorite snack crackers or use as a sandwich spread. Toss in different herbs or add sliced jalapeño or serrano peppers before charring the onions for a kick of heat (rings of poblano are a nice non-spicy option). Play around and let the seasonal bounty inspire you!

Categories
Cabbage Carrots Green beans Recipes Slow Cooker Tomatoes

Crockpot Veggie Soup

All veggie quantities can be modified based on what you have on hand.
2 cups tomatoes, chopped
medium onion, chopped
2 cloves garlic, pressed
1 Tablespoon olive oil
Large carrot, chopped
Stalk of celery, chopped
Small turnip, chopped
1 cup green beans, cut in 1″ pieces
6 cups chicken or veggie broth
1/4 head cabbage, chopped
1/4 teaspoon thyme
salt and pepper to taste
1/2 cup potatoes, chopped

Categories
Bok Choy Celery Chicken Mushrooms Recipes Squash

Easy Butternut-Hoisin Stir-Fry

Submitted By: Emily Havener