Loving Recipes (For You, Yours and the Earth)

It’s been a busy, busy winter of workshops.  Over the next couple weeks, we’ll be publishing a series of posts featuring the delicious meals of the past few months.  Enjoy!

Elisabeth Bailey, a (local) food writer from the south shore as well as a fabulous cook, spent her Valentine’s Day in the kitchen of Local Source Market, teaching a group of foodies a thing or two about local fare, great food, and true love. Here are the oh-so-tempting recipes!

2tbsp white wine vinegar
5tbsp olive oil
1tbsp melted Rugosa Rosa Jelly  (or to taste)
1tsp sea salt
freshly ground black pepper to taste  (or white pepper if you have it)
1tbsp chopped parsley
Combine ingredients in a mixing bowl and whisk thoroughly (alternately, put them in a jar and shake!)

Properly caramelized onions have a sweet, savoury taste that is not identifiably “oniony”. I like to freeze baggies of about 3 tablespoons of minced, caramelized onions each to toss into soups, stews, and sauces.
5 large or 7 medium onions, any kind
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 teaspoons salt
Remove the top and root ends of the onions.  Slice them in half with the skins on; then remove skins.  Slice onion halves thinly (exactly how thinly isn’t terrifically important in this recipe, though).
Combine olive oil and butter in the bottom of a large pan over medium-low heat.  Add sliced onions and salt; stir to combine.  Cook, stirring occasionally, until onions turn completely soft and brown, 40 minutes to an hour. If onions are sticking to the bottom of the pan, add another tablespoon of olive oil and lower the temperature slightly.
When onions are evenly browned, remove from pan, scraping up all browned bits from the bottom, and either use or store.  Caramelized onions will keep in the refrigerator for up to a week or in the freezer for up to a year.

Note:  I often double or triple this recipe and freeze small bags of caramelized onions to toss in another dish.  I mince the frozen onions and add them to stews, soups, and casseroles.  This adds concentrated flavour that people love (but usually can’t identify!)

Alternative cooking method:
Place all ingredients in a crock pot, cover, and cook on low for 8-10 hours.

1 large beef roast, bone in
1 cup red wine
1 medium onion, chopped
2 small celery ribs, chopped
2 carrots, peeled and chopped
Preheat oven to 425˚F.  Place beef roast in a roasting pan and roast for 40 minutes.  Remove pan and transfer roast to a stock pot or crock pot, including any browned bits at the bottom of the pan. Add wine, onion, celery, and carrots to the pot.  Cover and cook over low heat until meat is thoroughly cooked and flaking from the bone.  Immerse meat in red wine reduction sauce and top with caramelized onions.

1 medium onion, chopped
2 small celery ribs, chopped
2 carrots, peeled and chopped
1 1/2 tablespoons olive oil
1 (750-ml) bottle red wine
Sauté onion, celery, and carrots in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.

6 medium carrots, peeled and sliced
1 tablespoon honey
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint
In large pan, heat 1 inch of water to boiling. Add carrots and bring water back to boil.
Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender.
Drain well and transfer to serving bowl.
Drizzle honey on top and sprinkle mint leaves over all. Toss gently to mix well and serve immediately.

Note: We used rainbow carrots for this recipe – a mix of purple, orange and yellow carrots. You can find bags of rainbow carrots at the Seaport Farmer’s Market and/or at Local Source.

2 pounds Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
¼ teaspoon saffron threads
1/4 cup (1/2 stick) butter
Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
Meanwhile, heat milk and saffron in small saucepan until warm. Stir butter into potatoes. Add warm milk mixture and stir until completely absorbed. Season with salt.

1 cup dark chocolate
¾ cup heavy cream
½ cup raspberry jam
½ cup port
In a small saucepan, heat chocolate over low heat, stirring, until just melted.  Add cream and stir until thoroughly blended. Pour mixture into small serving dishes and refrigerate until solidified.
Heat raspberry jam over low heat in a clean saucepan.  Once jam appears to have melted, add port and whisk to combine.  Take mixture off heat.  Drizzle raspberry topping over chilled chocolate and serve.

Why can’t every Friday night be Valentine’s Day?

Yours in food, Keltie

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