Old World Plum Dumplings

This is such a tasty dessert (or breakfast) dish.  It is a perfect family-time recipe - kids love forming the dumplings.  Plus, there is a sweet reward afterwards for all of their hard work!  Plums could easily be exchanged for any stone/pit fruit in season.

For the dough:
1 lb russet Potatoes or 1lb unseasoned mashed potatoes
2/3 c Flour
3/4 tsp Salt
3 tb Butter
2 Egg Yolks

For the filling and crumb topping:
1 stick Butter
1/2 c breadcrumbs or Panko
1/2 c Walnuts or Pecans (optional)
1/4 c + 3 tb Sugar
1 tsp STM Sweet Spice blend or STM Pumkin Pie Spice
1 lb small ripe Plums, pits removed and diced

To make the dumplings:
  Cook & mash the potatoes.  Combine the cooled potatoes with the remaining dough ingredients.  Divide the dough in half and let rest 15 minutes.  Then roll out to about 1/4" thick and cut out rounds (about 3-4")
Melt 1 1/2 tb butter.  Stir in the plums, 3 tb sugar, and 1/2 tsp Spice.  Spoon 1 tb filling onto each round and  seal.  Gently roll a bit to round it out.

Cook the dumplings in simmering salted water for 12 minutes.

Meanwhile, make the crumb topping.  Melt 2 tb butter in a skillet.  Saute the breadcrumbs and walnut pieces for 5 minutes.  Allow it to cool slightly before adding the remaining 1/4 c sugar and spice.  Drain the dumplings.  Melt the remaining butter.  Coat the dumplings in the butter and then dredge in the crumbs.  These are great hot, warm, or cold - if they haven't been completely consumed immediately!

Pumpkin and Chorizo Paella

I love the flavor combination of pumpkin/squash and chorizo.  When I found the basis for this recipe (hungry-kittens.com) I couldn't wait to get home and try it.  Now that it's been tweeked to STM tastes, we're sharing it with all of you.  I hope you enjoy it as much as we do!

STM's Roasted Sofrito:
3 large Tomatoes, chopped or 1/2 c cherry/grape/sunshine gold baby tomatoes
1/4 c STM Meyer Lemon or Citrus Habanero EVOO
1 tb STM Traditional or Black Walnut Balsamic
1 diced Onion
3-4 chopped Garlic cloves
1 small Bell Pepper, chopped
1 chile pepper of desired heat level
3 tb Cilantro
  Combine the vegetables and peppers, toss with the evoo and balsamic.  Roast for 15 minutes at 350.  This can be made ahead of time.
Paella:
3/4 lb Chorizo sausage, sliced
1/4-1/2 lb raw Shrimp
1/4 lb Scallops *optional
12 fresh Mussels *optional
roughly 1/4 small Pumpkin, cubed
3 tb STM Garlic EVOO
1 c Arborio rice
3 c Chicken stock
pinch or two STM Saffron threads
1 c Peas, frozen
  Heat the chicken stock in a small pot, add the saffron and let infuse.  In a large dutch oven, saute the chorizo, shrimp, and scallops until cooked through and starting to brown.  Remove to a dish.  Add the evoo to the pan juices.  When it's nice and hot, stir in the uncooked rice.  Let it cook, stirring often, until the oil has been absorbed and the rice begins to brown.  Now stir in the sofrito mixture along with any juices in the pan.  Let it cook down for a few minutes.  Stir in the pumpkin, frozen peas and the previously cooked meats.Smooth out the rice and add enough stock to completely cover it.  Cover and cook until the rice is just under done.  Don't scrape the bottom of the pan, the rice there will caramelize and form a lovely crust. Add a bit more stock to the pan if needed and tuck in the mussels if using.  Cover and steam them until they open and the rice is done (you don't want soupy rice, so adding stock a bit at a time as needed is a great way to go)  Remove the pan from the heat and cover with a clean towel - rest 5 minutes.  This is the perfect time to uncork a bottle of wine for dinner ;)  We like it with our Adelsheim Pino Gris.

Clementine, Carrot & Coriander Soup

This is a beautiful, light soup fantastic for fall evenings.  It goes great with gourmet grilled cheese sandwiches, grilled fish, or just a light salad.

1 1/2 lbs Carrots, diced  (Peel or don't as you prefer - but there's lots of vitamins in it)
1 c chopped Onions or Leeks
2-3 tb STM Blood Orange or Citrus Habanero EVOO
1 1/2 pint (2 1/2 c) Vegetable stock or Carrot juice
1 tb STM Coriander seeds, toasted & ground
1/2 tsp STM Cumin seeds, toasted & ground
1/2 tsp STM Ginger
2 tb STM Grains of Paradise
1 tsp STM Ras el Hanout **optional
4-6 Clementines; Juice & zest.
1-2 tb flour
Roasted Pepitas (Pumpkin seeds) & Greek plain yogurt for garnish

Sweat the carrots and onions/leeks in the evoo until soft, 10 minutes.  Stir in the spices and cook for another 2 minutes.  Now add the stock or carrot juice (or combination thereof).  Cover and simmer for 15-20 minutes.  Add the flour and the juice and zest of the clementines.  Continue simmering for 30 minutes.  Puree if desired.  Add a dollop of yogurt and sprinkle with some pepitas before serving.

Second Round Vino Club

Goodness, time, she is a flying.  We have a delicious second rounder for you.  Healthy, low maintenance, and- most importantly-super yummy.   We adapted this recipe from one in Bon Appetit October 2003.

Savory Vegetable and Cannellini Bean Soup
1lb dried cannellini beans (white kidney beans) *to save time use an equal amount of canned.
2 tb STM Meyer Lemon EVOO
1 Onion, diced
4 minced Garlic cloves
1/4 head of Cabbage, chopped
2 c diced Tomatoes
4 diced Celery stalks
3 diced Carrots
1/2 head Red Cabbage, chopped
4 Zucchini, chopped
2 diced Potatoes
10 c (+) Vegetable Stock
2-3 tsp STM Savory Herb blend
1 tsp STM Cumin
1/2 - 1 tsp STM Fennel
6 thick slices toasted 7 Grain bread
1 c Parmesan cheese

If using the dried beans, cover them with at least 3 inches of water and soak overnight.  Drain and rinse before using.  Saute the onion, herbs and garlic for 5 minutes.  Add the green cabbage, tomatoes, celery, & carrots.  Cook for 10 minutes.  Next, stir in the stock, beans, potatoes and basil.  Cover and simmer the soup for about an hour.  Then add the red cabbage and zucchini.  Cover the pot and continue simmering the soup for another 20 minutes, until all of the vegetables are tender.  Remove the soup from the heat and lay the toast on top of it.  Let it sit for 10 minutes - no fussing!  Then stir in the cheese.  Drizzle a touch of EVOO on to finish.  This is a great main meal or accompanied by a nice panini sandwich.

Second Round Hops Club

Is it that time already?  We've got an amazing second round recipe for you.  It's easy, tasty and fairly healthy (don't tell, ok?)   I adapted it from Parade Magazine's September 2002 issue.

Tuscan Grains and Greens Casserole
2 tb STM Basil EVOO
1lb Sweet or Hot Italian Sausage (make your own : ground pork or turkey and about 1/4 c STM seasoning)
4 oz fresh Spinach
4 oz Escarole, Swiss Chard, or Kale
1 tb minced Garlic
3 c Chicken stock
1 tsp STM Italian Sausage blend
1 tsp STM Marjoram
2 tsp STM Basil
4 oz small Shell Pasta, uncooked
1/2 c Rice (Jasmine or basmati), uncooked
1/2 c Pearl Barley (Quick cooking is okay too)
Parmesan or Gruyere Cheese
  Heat the EVOO and brown the sausage.  Be sure to break it up if you use the links.  Add the greens, cover and allow to wilt, about 3-5 minutes.  Meanwhile heat the stock to a boil and add the spices and herbs.  Let simmer 5 minutes.  Preheat the oven to 350 F.  Spread the pasta in the bottom of a large casserole with a tight fitting lid.  Evenly spoon the meat/greens over the pasta.  Scatter the rice and barley over top.  Add the broth and spices.  Cover and bake for about 30 minutes, or until all of the grains are done.  Sprinkle with cheese and enjoy.

Cinnamon Anyone?

While it may be the most recognized spice in the world, there is nothing common about this versatile spice. There are actually four species of cinnamon that are sold or recognized
     Cinnamomum verum ("true cinnamon" from Sri Lanka or Ceylon)
     C. burmanni ( Korintje or Indonesian cinnamon)
     C. loureiroi ( Saigon or Vietnamese cinnamon)
     C. aromaticum (Cassia or Chinese cinnamon)
Essentially,Ceylon cinnamon has a more subtle, woody and sweet flavor and has a more crumbly texture due to its thinner bark. The Korintje cinnamon or cassia is noted to have a more intense flavor and less aroma. Its bark is much thicker than Ceylon cinnamon. Having noted the basic differences, let's move on to a great recipe that Trader Jen has found!
                      Cinnamon-Pomegranate
                   Grilled Cornish Game Hens
For the glaze:
1/2 c. STM Pomegranate  Balsamic Vinegar
2 TBSP orange juice
2 tsp STM Saigon Cinnamon

4 Cornish game hens
1 tsp STM rubbed sage
STM Blood Orange EVOO

Directions:
Create a glaze with the first 3 ingredients. Place Cornish game hens on a grill and brush them with the Blood Orange extra virgin olive oil (EVOO) and sage. Grill the birds for about 10 minutes then brush them with the pomegranate/cinnamon glaze. Continue cooking on the grill until the birds are done ( check with an accurate meat thermometer). Brush them again with the glaze prior to serving and serve with the glaze as a sauce. Be prepared for rave reviews!!!

I Miss My Sous-Chef....

I really, really miss my sous-chef. I had forgotten how much time and arm-power peeling, chopping, dicing, blending and stirring can take. My sous-chef will be coming back from Oregon next week. And although he is not always available, he has (almost uncomplaining) done more than his fair share of the chopping. My sous-chef would frequently meet me at the back door to help me carry in the groceries. He would take a look at my face and usually ask how my day went before he launched into his own school monologue. While I unpacked the groceries, he would sit at the counter, open a beer, pour me a glass of wine and wait for me to settle down. Then he would ask if there was anything he could do to help. Depending on how my day went, I would either say no or more often than not, have him start chopping onions ( I almost always use onions in whatever I cook). He is a very thorough sous-chef - he always chops consistently and as finely as instructed. When he stirs, he does so slowly, without flinging sauce all over the stove like someone else I know. My sous-chef has picked up lots of tips on cooking and grown to be a very good critic of flavors and seasonings. When asked to taste something, he will get that far away look in his eyes and you know he is very focused on the task. Since he likes to eat many different types of food, I once suggested he might be interested in taking a cooking class. He looked at me and indignantly told me in no uncertain terms that he already knew how to cook. Somehow along the way, he graduated from sous-chef to chef without my even knowing it! In fact, part of his acceptance into his summer internship was based on his employer asking him if he could cook. He quickly replied " Well, right now, I am making two different quiches and barbecuing shish kebabs - does that sound like I can cook okay ? ". Yep, I miss my sous-chef, I really, really do.