Recipes 10/24 & 10/25

By admin|October 23, 2012|Information

Smoked Braised Mixed Greens

4 strips bacon, sliced

3 cloves garlic, sliced

1 onion, sliced

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

3 bunches dark leafy greens, such as kale, mustard greens, Swiss chard and collard greens, stemmed and inner ribs removed, leaves roughly chopped

1/2 C chicken stock

Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes. (From Patrick & Gina Neely-

Braised Mixed Greens w/ Caramelized Onions

2 Medium Sweet Onions

1/8 C Extra Virgin Olive Oil

6 – 8 C Mixed Greens, stems and ribs removed from large greens

2 cloves Garlic, finely chopped

1/2 C vegetable broth

1/2 tsp Tumeric


Black Pepper

Halve and thinly slice both onions.  Coarsely chop the greens, if large leaves, into large pieces. Add half of the olive oil to a saute pan and heat over medium heat.  Add the sliced onions and toss with a wooden spoon to be sure all coated in oil.  Once the onions begin to cook down and look more translucent lower the heat to low and simmer very slowly until golden.  This make take 30 minutes.  Stirring occasionally. You want the onions to cook slowly and release their natural sugars. The thinner the onion the less time they will take to caramelize.  In a separate saute pan add the remaining olive oil and warm on medium heat.  Add the greens and half of the garlic.  Saute gently for a few minutes.  When you can smell the garlic add the broth and turn heat to low.  Cover and let simmer for 20 minutes.  When greens are tender and broth is evaporated add the remaining garlic and tumeric. Let cook for additional minute then remove from heat.  Toss together the caramelized onions and greens.  Serve immediately.  Season with salt and pepper to taste. (From

Penne w/ Acorn Squash & Panchetta

1 acorn squash
4 cloves of garlic
1/2 lb penne
2 tsp olive oil, plus more for coating squash and garlic
1/2 lb pancetta, sliced 1/4-inch thick and diced
1/4 C chicken or vegetable stock
1 tsp chopped, fresh rosemary
1/4 C grated Parmesan

Preheat the oven to 400° F.

Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into wedges, about 1/2-inch thick. Toss the wedges with a splash of olive oil until coated, and spread on a baking sheet. Season with salt and pepper.

Slice the top off of the garlic head so that the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.

Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized. (Depending on how big the head of garlic is, it may take longer. Leave it in the oven while you peel and chop the squash.)

Allow the squash to cool slightly. In the meantime, bring a pot of water to boil. Then, peel each wedge of squash and cut into large chunks.

Heat the 2 teaspoons of olive oil over medium heat in a medium stock pot or large, wide sauce pan (you’ll add the pasta to this pan at the end). Sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes. About halfway through, cook the pasta, making sure to salt the water.

When the pancetta is finished cooking, remove with a slotted spoon and set aside. Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.

Add the chunks of squash and pancetta to the pan. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.(From

Grilled Cheese w/ Garlic Confit & Arugula

8 thin slices rye country bread

1/4 C olive oil from Garlic Confit

(recipe can be found at

8 oz aged Cheddar coarsely grated

2 large handfuls baby arugula

1/2 C Garlic Confit cloves

sea salt to taste

freshly ground black pepper to taste

Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the other 4 slices of bread. Place the garlic confit slices on top of the slices with the arugula and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil.

Heat a large heavy-bottomed frying pan to medium-high heat. Add the sandwiches, reduce heat to medium to medium-high, and sauté 4 to 5 minutes until golden brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden brown and the cheese has melted completely. Serve piping hot. (From

Roasted Acorn Squash & Garlic Mash

2 acorn squash, halved crosswise and seeded

1 head garlic, wrapped in foil

7 Tbls unsalted butter, divided

1 leek, diced (white and pale green parts only)

1 Gala apple, cored and diced into 1/2-inch pieces


1 tsp freshly chopped thyme leaves

Preheat the oven to 400 degrees F.

Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn’t dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.

Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.

Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute. (From

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