Farmed and Dangerous (25 page)

4 cups ½-inch cubed parsnips

2 cups ½-inch cubed carrots

2 tablespoons olive oil, plus 2 tablespoons for sautéing the onions

8 cups ham stock

4 medium gold-fleshed potatoes, cut into ½-inch cubes

2 medium yellow onions, peeled and diced

4 fat cloves garlic, peeled and minced

¾ head green cabbage, sliced thin

 

6 cups baby kale or kale leaves, finely chopped

2 cups herbed tomato sauce

½ pound ham, cut into ½-inch cubes

¼ cup basil pesto

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 habanero chili pepper

Salt and freshly ground black pepper, to taste

Preheat the oven to 400°F.

In a large bowl toss the parsnips and the carrots with 2 tablespoons of the olive oil and then spread them out evenly on a rimmed baking sheet.

Roast the vegetables in the oven, turning every 10 minutes, until they are tender, about 30 minutes. Set aside.

Meanwhile, combine the ham stock and the potatoes in a large soup pot. Bring them to a boil over medium-high heat, and then reduce the heat and simmer until tender, about 20 minutes. Set aside.

In a separate large soup pot or in a large Dutch oven, sauté the onions in the remaining 2 tablespoons olive oil over medium heat until soft, about 8 minutes. Add the garlic and sauté until soft, about 4 minutes, being careful not to brown it.

Ladle all but 2 cups of the reserved ham stock and potatoes into the pot with the onions and garlic. Stir in the cabbage, kale, tomato sauce, ham, pesto, rosemary, and sage. Bring the mixture to a boil over medium heat.

Float the habanero chili pepper in the pot, and then reduce the heat and simmer until the cabbage and kale are tender, about 20 minutes.

Lightly mash the potatoes in the reserved ham stock and potatoes. Add the mashed potato mixture to the pot along with the reserved roasted parsnips and carrots.

Simmer the stew until the flavors mesh, about 5 minutes more. Add salt and pepper to taste.

Remove the habanero chili pepper with a slotted spoon. If you like a spicier flavor, press the habanero between two spoons over the pot, releasing the juices, and then discard what remains. Otherwise, simply discard the entire pepper.

Serve the stew hot with a hearty red wine and a salad of local greens.

 

Note: You can substitute chicken stock and cubed chicken for the ham stock and cubed ham, or substitute vegetable stock and 2 cups cooked dried beans for protein.

2 medium local apples, peeled, cored, and thinly sliced (Cortland, Macoun, or Spartan varieties work well)

2 teaspoons ground cinnamon, plus ¼ teaspoon for the almonds

½ cup sliced almonds

 

1½ cups unbleached white flour

1 tablespoon baking powder

½ teaspoon salt (Note: NOT cyanide salt . . .)

 

½ cup local salted butter, softened

1
cups light brown sugar

4 large local eggs

½ cup local milk (fat content of your preference)

Whipped cream for garnishing the cake

Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.

In a medium bowl toss the sliced apples with 2 teaspoons of the cinnamon and set aside.

In a small bowl, combine the sliced almonds and the remaining ¼ teaspoon cinnamon. Set aside.

In a separate medium bowl or large measuring cup, combine the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time, and beat after each addition. Gradually fold in half the reserved flour mixture, then the milk, and then the remaining reserved flour mixture.

Pour half the batter in the prepared springform pan, layer the reserved apples evenly on top, and then pour the remaining batter over the apples. Sprinkle the cinnamon almonds evenly on top.

Bake for 40 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

Serve warm with whipped cream dusted with cinnamon.

1 quart local apple cider

1 cinnamon stick

3 whole cloves

10 ounces local rum (can be spiced)

5 ounces Cointreau