Recipes: Winter 2010-11

Redbor Kale & Pomegranate Salad

Submitted by SFS member Ryan Miller. Ryan writes a blog called Cooking and Eating.

  • 2 T cooking oil
  • 1/2 red onion, diced
  • 1 bunch redbor kale, ribs removed and leaves cut bite-sized
  • salt & pepper (to taste)
  • 2 T cooking oil
  • 1 pomegranate, seeds removed
  • 1 orange, juiced


  1. Heat a large saute pan over medium-high heat.
  2. Add the first 2 T oil and then half of the onion. Cook for 2-3 minutes, then add the first half of the kale leaves.
  3. Cook for 7-8 minutes more, stirring occasionally and seasoning to taste with salt and pepper.
  4. Add 1/2 cup or so water, stir, and cook until the water evaporates. Set aside and repeat with the rest of the oil, onion and kale.
  5. Allow to cool slightly and then add the pomegranate seeds and orange juice. Serve as a salad by itself or on top of other vegetables, meat or eggs.

Grass-finished lamb shoulder confit, creamy parsnips, and preserved huckleberries

Submitted by SFS member Roy Breiman, Culinary Director and Chef Mark Bodinet of Cedarbrook Lodge

Serves 4


  • 2 lb. lamb shoulder
  • 1 bunch fresh thyme
  • kosher salt
  • fresh ground black pepper
  • 1 bulb garlic, cut in half
  • 2 shallots-peeled, whole
  • extra virgin olive oil


  • 1 cup fresh huckleberries
  • ½ T allspice
  • ½ star anise
  • 1 ea. cinnamon stick
  • 1 T coriander
  • 1 ea. fresh bay leaf
  • 1 T black peppercorns
  • 2 cups water
  • ½ cup red wine vinegar
  • ¾ cup sugar

Creamy Parsnips:

  • 2 lbs. parsnips, peeled and diced
  • 2 T butter
  • ½ cup heavy cream
  • kosher salt
  • 2 cups chicken stock



  1. Season lamb shoulder liberally with salt and pepper and place in an oven safe casserole dish.
  2. Cover the seasoned lamb with olive oil and add shallots, garlic and thyme. Cover with foil and cook in a 300° oven for 3 ½ hours, until very tender.
  3. Carefully remove lamb from oil, season with Fleur d’ Sel, fresh ground pepper and serve.

Creamy Parsnips:

  1. Dice parsnips approximately ½ inch in size and place in a medium sauce pot with chicken stock. Season lightly with salt and cook on high heat until almost all chicken stock has evaporated.
  2. Next, add cream and simmer until creamy reduces by half in volume.
  3. Then, put the parsnip and cream mixture in a blender and starting on low, gradually increase speed to high. Once on high, add butter and taste to check seasoning. Blend for 1 minute on high, or until parsnips puree is smooth. Serve warm.


  1. In a medium sauce pot, add all ingredients except huckleberries. Cook spiced liquid until total volume is reduced by two-thirds.
  2. Remove from heat, and let stand at room temperature for 10 minutes. Then, add huckleberries and gently stir.
  3. Spoon sauce over lamb and enjoy!

White Wine Coq Au Vin

Submitted by SFS board member Gracie Doyle.

  • 4 ½ tbs flour
  • ¾ tsp salt (divided)
  • ½ tsp pepper (divided)
  • 1 tsp herbes de Provence
  • 4 slices bacon or pancetta, chopped
  • 1 ½ lbs boned, skinned chicken thighs or breasts
  • 2 tbs olive oil
  • 2 carrots, peeled and chopped into chunks
  • 3 stalks celery, cut into chunks
  • 1 medium onion, chopped
  • Handful sliced mushrooms
  • 1 1/3 cups Chardonnay or other medium dry white wine
  • 2 cups chicken stock
  • ½ cup parsley
  • ¼ cup tarragon


  1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside. Cut chicken into chunks and shake in flour mixture to coat.
  2. In a 5- to 6-qt. pan over medium-high heat, brown bacon or pancetta, stirring occasionally, 6 to 7 minutes.
  3. With a slotted spoon, transfer bacon or pancetta from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan.
  4. Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes.
  5. Add broth, wine, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer on low until vegetables are tender. This can be for as little as 15 minutes but I like to leave it on a low simmer for up to an hour to blend the flavors and give the chicken a velvety slow-cooked texture.
  6. Coarsely chop parsley and tarragon. Stir them into stew right before serving.

Also, from the Dec. 2010 story on the Sugar Hubbard squash:

Sugar Hubbard Chili Stew

By Lucy Norris, adapted from an original recipe by Liz Sherman. Reprinted from Edible Seattle, Nov/Dec 2010.
Serves 4-6 | start to finish: 50 minutes

As written, this makes a hearty and healthy vegan stew. Omnivores might find some added pleasure from the addition of chunks of stewing pork when the squash is added, or using chicken stock.

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon tomato paste
  • 1 celery rib, diced
  • 1 poblano or Anaheim chile pepper, cored, seeded and diced
  • 5-7 small to medium ripe tomatoes, peeled and chopped (or 1, 28-ounce canned whole tomatoes)
  • 1 1/2 – 2 cups Sugar Hubbard squash, peeled and diced
  • 16-ounce can of black beans or pinto beans, drained
  • 2 tablespoons chili powder
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon ground cumin
  • 1/4 teaspoon Mexican oregano
  • 1 bay leaf
  • 1 dried or canned chipotle (optional)
  • 1 1/2 cups vegetable stock
  • Salt and pepper to taste

Heat olive oil over medium heat in a deep cast iron skillet or large soup pot. Before it begins to smoke, add onions and sauté until softened, about two minutes. Add the tomato paste, celery, and the fresh chile pepper and sauté another minute, until the paste has caramelized a bit and vegetables are almost tender.

Add the tomatoes. With a potato masher, crush them until they are slightly chunky and the paste has been completely dissolved.  Then add squash and beans to the pot and stir. Add the chili powder, garlic, cumin, oregano, bay leaf and dried chipotle, and pour in the stock. Bring to a boil, cover and lower the heat to simmer and cook for thirty to forty minutes, stirring once or twice to prevent scorching.  Add salt and freshly ground black pepper to taste. Dish into chili bowls and pass toppings you like around the table.

vegan | gluten-free

Sugar Hubbard Spice Loaf

by Jill Lightner, Editor, Edible Seattle. Reprinted from Edible Seattle, Nov/Dec 2010.

makes 1 loaf | start to finish: 1 hour, 15 minutes

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups cooked and puréed Sugar Hubbard squash
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla
  • 2 eggs

Preheat oven to 350. Grease a loaf pan and set aside.

In a small mixing bowl, blend together flour, spices, soda, baking powder and salt, and set aside. In a larger bowl, stir the squash purée together with the sugars, melted butter, vanilla and eggs. Add the dry ingredients all at once, stir until mixed thoroughly, and pour into the greased pan.

Bake for about an hour, until a toothpick inserted into the middle comes out clean. Cool for 30 minutes, gently loosen the sides from the pan, and place on a cooling rack for another hour before slicing.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s