Tag: Recipes: Entrees
Pork Tenderloin with Apples and Sage Cream Sauce
Adapted from The New Blue Ridge Cookbook by Elizabeth Wiegand
Winter White Bean Soup with Olives and Kale
The earthy, slightly smoky taste of this soup (thanks to the smoked and fire-roasted tomatoes and Kalamata olives), is unbelievably satisfying on a winter’s day. Serve with a slice of crusty bread and call it a meal.
Kale and White Bean Soup with Smoked Sausage
This hearty and colorful soup, inspired by a recipe from Epicurious that originally appeared in "Gourmet," makes a terrific cozy main dish for a chilly evening.
Braised Lamb Shanks with Fennel and Trahanas
Pano Karatassos, executive chef at Kyma, demonstrated his recipe for braised lamb shanks with fennel at the Morningside Farmers Market on October 29.
Joshua Hopkins’s Roasted Quail with Cornbread Stuffing
Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His upbringing prepared him well.
Stone-Ground Corn Grits Couscous with Shellfish, Caramelized Onions, and Glazed Turnips
From The Food of Morocco by Paula Wolfert. This shellfish couscous, a specialty of the southern coastal city of Essaouira, consists of a mound of golden corn couscous in the center of a huge platter surrounded with distinct piles of garnishes including luscious, raisin-rich caramelized onions, tender and sweet fleshed charmoula-soaked shrimps, fast-cooked opened mussels still in their shells, and baby glazed turnips tangled up with their leafy greens.
Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce
Sheri Castle, a North Carolina cooking teacher and recipe developer, has a knack for combining seasonal ingredients in appealing and uncomplicated ways, as this vibrant pasta dish illustrates.
Chicken Bog
From A New Turn in the South by Hugh Acheson. HMD seeks FWR. Hearty meat dish seeks fluffy white rice. I don’t think it’s just a crush. Chicken stews love rice. It’s an affinity that needs to happen. Let’s not sully the relationship with overly complex rice.
Crisp Roasted Duck with Peach Barbecue Sauce
From "Basic to Brilliant, Ya’ll" by Virginia Willis. There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six.
Virginia Willis’s Shrimp and Chicken Jambalaya
With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.
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