MCTV Cooking Show Recipes


Our monthly cooking show features seasonal, farm-inspired recipes paired with professional culinary education.  

‘Live Stream’ Saturday’s at 11 a.m. and Mondays, 6 p.m. via methuentv.org or view youtube at https://www.youtube.com/watch?v=2iZlutISPlw&t=1597s 

New recipes posted here monthly….enjoy!

A Methuen Community TV Production (host Carolyn Grieco, producer Sandi Seglin, editor Carol Ann Rousseau)      
Sponsorship from our friends at Haverhill Farmers Market    

                

June 2017 – “EARLY SUMMER” 

Green Goddess Herb Dressing, Chipotle & Maple BBQ Chicken , Vinaigrette Potato Salad with Garden Greens, Rustic Strawberry-Rhubarb Tart

Green Goddess Herb Dressing

Yield: 1 ¾ cup

1 clove garlic

1/3 c. gently packed flat-leaf parsley, stemmed

1/3 c. chopped scallions or chives (or both)

3 Tbl. fresh dill, chopped (can also use tarragon or basil)

¾ c. good-quality mayonnaise

¾ c. sour cream

¼ c. fresh lemon juice (about 1 large lemon)

5 anchovy fillets, drained

Pinch salt and generous cracked black pepper

In a food processor combine the garlic,and all of the herbs, pulsing until well-chopped.  Add the mayonnaise, sour cream, lemon juice, anchovies, pinch of salt and generous black pepper.  Blend until completely smooth and a beautiful green color. Taste for seasoning and chill for at least 1-2 hours to develop flavor, or make ahead and store in the refrigerator for several days.  Serve as a dressing over seasonal greens, as a dip for farm vegetables, or sandwich spread.

Chipotle & Maple BBQ Chicken

Ingredients:

Yield:  6 servings (sauce yields approx. 1 ¾ cups – enough for 3-4 lb. chicken)

2 Tbl. vegetable oil

1 small onion, finely chopped

4 cloves minced garlic

1/3 c. + 1 Tbl. pure local maple syrup

1/3 c. + 1 Tbl. low-sodium soy sauce

1/3 c. + 1 Tbl. apple cider vinegar

3 Tbl. Dijon mustard

2 Tbl. light brown sugar (or maple sugar)

½ c. crushed tomatoes

½-1 whole single chipotle pepper (use canned in adobo sauce, drained & finely minced) (note: can substitute with ½ tsp. chipotle powder)

Pinch salt, cracked black pepper to taste

3-4 lb. bone-in, skin-on chicken pieces

Prepare the sauce by heating the oil in a medium saucepan over medium-high heat.  Add the onion and cook for 3-4 minutes or until softened.  Add the garlic and cook for one minute before adding all remaining ingredients.  Bring this mixture to a boil then reduce the heat and simmer over medium-low heat until the sauce has reduced and thickened, 25-30 minutes.  Taste for seasoning, adjusting as needed.  Note: the sauce can be pureed for a smooth consistency or left chunky in texture.  Extra sauce can be stored in the refrigerator for up to one week or frozen.

Oven Method: Preheat oven to 400.  Preheat a large skillet (non-stick or cast iron works well here) over high until pan is hot.  Rub the chicken pieces lightly with vegetable oil and season well with salt and pepper.  Place chicken skin-side down in the pan and sear without disturbing until the skin is well-browned, approx. 5-7 minutes in total.  Transfer chicken to a shallow baking dish skin side facing up.  Set aside some extra sauce in a small bowl for serving, and spoon some of the remaining sauce generously over the chicken pieces.  Roast for 35-45 minutes, basting occasionally with pan juices and additional sauce as needed, cooking until chicken is sticky and nicely glazed and the internal temperature reaches 170.  Remove from the oven and serve with extra sauce on the side.

Grilling Chicken: Oil and season chicken as above and grill skin-side down over medium heat for 10-15 minutes or skin is nicely browned.  Turn and cook an additional 20-25 minutes, basting frequently with BBQ sauce until well glazed and internal temp is 170. 

Vinaigrette Potato Salad with Garden Greens

Yield: 6-8 servings

Ingredients:

2 lb. Yukon potatoes, skin on and cut into 2” chunks

4 c. lightly packed garden greens (such as chopped spinach, arugula, or finely shredded kale)

Dressing:

¾ c. olive oil

2 Tbl. Dijon mustard

¼ c. red wine vinegar

1 tsp. kosher salt

½ tsp. cracked black pepper

½ small red onion, finely diced

Place the potatoes in a large pot and cover completely with cold water.  Bring to a boil then reduce the heat, simmering gently until the potatoes are just knife tender – approx. 15-20 minutes.  While the potatoes are cooking prepare the dressing in a large shallow mixing bowl, whisking together the olive oil, mustard, vinegar, salt, and pepper.  Taste for seasoning and add the red onion.  Drain the cooked potatoes thoroughly and add the hot potatoes to the bowl with the dressing, tossing gently to moisten.  Fold in the greens and serve the potato salad warm or chilled.

Variation:  use 1 ½ cups of blanched cut string beans in place of greens

Rustic Strawberry & Rhubarb Tart

Yield: 6-8 servings

Crust:

1 ¼ c. all-purpose flour, plus extra for rolling

1 Tbl. sugar

½ tsp. salt

7 Tbl. cold unsalted butter, cut into small cubes

6-8 Tbl. cold water

Filling:

2 c. fresh rhubarb, cut into ½” pieces

2 c. hulled strawberries, halved if small, quartered if large

½ c. sugar

2 Tbl. cornstarch

½ tsp. fresh orange zest

1 Tbl. unsalted butter, cut into small pieces

Finishing:

1 egg yolk, beaten + 1 Tbl. sugar

Local-made ice cream for serving

Prepare the dough by combining the flour, sugar, and salt in a medium bowl, and ‘cut’ in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.  Slowly add the cold water, blending gently with fingertips just until a dough is formed (you may not need the full amount of water).  Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 375.  Combine the rhubarb, strawberries, sugar, cornstarch, and orange zest in a medium bowl and toss well.   Transfer the chilled dough to a lightly floured piece of parchment and roll into a large circle about 12” in diameter.  Slide the parchment onto a baking sheet, and add the fruit mixture using a slotted spoon, reserving any juices at this point, placing the fruit in the center of the circle and leaving a 1” border all around.  Gently fold over the outer edge of the dough, pleating all around to form a nice border.  Once the border is complete pour any remaining juices over the filling and dot the fruit with nibs of butter.  Brush the edge of the dough with the beaten egg yolk and sprinkle with the tablespoon of sugar.  Bake the tart until fruit is tender and juices run thick and bubbly, approx. 45-50 minutes.  Remove from the oven and let cool to set before serving.

July 2017 – “THREE SISTERS” (Corn, Beans, Squash)

Bread & Butter Zucchini Pickles, Stewed Summer Beans with Basil & Tomatoes, Sweet Corn, Chile, & Cheddar Spoonbread

Bread & Butter Zucchini Pickles

Yield: 2-2 ½ pints

8 c. thinly sliced zucchini (approx. 3 medium)

2 cloves garlic, thinly sliced

2 Tbl. pickling salt

1 tsp. coriander seeds

1 tsp. mustard seeds

½ tsp. curry powder (or turmeric)

½ tsp. black peppercorns

½ tsp. allspice berries

1 ½ c. apple cider vinegar

1 c. lightly packed light brown sugar

½ c. granulated sugar

Place the zucchini and garlic in a large bowl and toss with the salt.  Cover generously with ice and let sit at room temperature for 1 ½ hours to draw water from vegetables.  Drain, rinse thoroughly, and drain well again.

*If processing, prepare jars and water-bath canner according to guidelines.

Combine all of the remaining ingredients in a non-reactive medium pot and bring to a boil.  Add the zucchini and garlic to the brine and bring mixture back to a boil, simmering for 5 minutes.  Pack hot vegetables into hot jars, covering vegetables completely with brine and leaving ¼” headspace.  Wipe rims clean, top with lids and cool completely before refrigerating.  Refrigerate pickles up to 2 weeks.

*If processing jars be sure to remove air bubbles before placing lids on and process in a boiling-water bath for 10 minutes.  Remove from the canner and let stand overnight without disturbing.

Stewed Summer Beans with Basil & Tomatoes

Yield:  Approx. 4 servings as a side dish

2-3 Tbl. Olive oil

3-4 cloves garlic, chopped

1 lb. green beans, cut into 1” pieces…..personal favorite is ‘Northeaster’ variety pole bean from Johnny’s Seeds….easy to grow and produce lots of wide, 8”long beans! (any variety of bush or pole bean will be delicious though)

1 pint ripe tomatoes (cherry tomatoes halved or large tomatoes chopped)

Kosher salt, cracked black pepper to taste

Handful chopped fresh basil leaves (1 small bunch)

Heat a large skillet over medium.  Add the oil and garlic and cook gently for one minute to soften.  Add the beans and toss with the garlic and oil before adding the tomatoes, salt and pepper, and half of the basil leaves.  Cover and simmer over low heat until the beans are completely tender, approx. 20-25 minutes.  Taste for seasoning and finish with more fresh basil.

Sweet Corn, Chile, & Cheddar Spoonbread

Yield: 6-8 servings

Ingredients:

3 Tbl. unsalted butter

4 ears fresh corn cut off the cob and corn milk scraped (about 2 ½ cups kernels)

½ onion, diced

1-2 jalapenos or other variety of chile, finely minced

½ c. cornmeal

1 tsp. kosher salt

½ tsp. cracked black pepper

½ tsp. baking powder

¼ tsp. baking soda

2 eggs

1 c. buttermilk

1c. grated sharp white cheddar cheese

Preheat the oven to 400.  Melt the butter in a large sauté pan and cook the corn and onion over medium-high heat just until softened, about 4 minutes.  Add the minced chiles and cook another minute.  Remove from the heat and set aside to cool a bit.  In a large bowl combine the cornmeal, salt, black pepper, baking powder, and baking soda and blend thoroughly.  Separately, whisk together the eggs and buttermilk and add this to the dry ingredients stirring just until blended.  Add the corn and onion mixture to the batter along with the cheddar cheese, and blend gently.  Transfer the mixture to a greased shallow baking dish and bake for 25-30 minutes or until the center is set and top golden brown.   Remove from the oven and serve warm.

Variations:  Many other ingredients can be added to this including herbs, sweet peppers, chipotle peppers, and different cheeses.

August, 2017 – “SUMMER HARVEST”

Mediterranean Roasted Eggplant Dip, Market Panzanella with Basil-Roasted Shrimp, Upside-Down Summer Peach Cake

  

Mediterranean Roasted Eggplant Dip

Yield:  Approx. 2 cups

Ingredients:

1 large eggplant

8 cloves garlic, cut in half lengthwise

Olive oil for rubbing

2 Tbl. extra-virgin olive oil

2 Tbl. red wine vinegar

Juice of ½ lemon

3 Tbl. julienne sun-dried tomatoes packed in oil

3 Tbl. chopped fresh parsley leaves

Kosher salt, to taste

Pinch crushed red pepper flake

Preheat the oven to 350.  Use a paring knife to make deep slits all over the eggplant and stuff with the pieces of garlic.  Rub the eggplant generously with oil and roast in a shallow baking dish until very soft and tender, 45-55 minutes (the eggplant will appear deflated).  Remove from the oven and cool enough to handle.  Cut the eggplant in half and scrape out all of the flesh into a large bowl, leaving the skins behind.  Mash with a large fork before adding all remaining ingredients.  Toss gently, taste for seasoning, and serve spread at room temperature.  Note: leftover will store in the refrigerator for up to 5 days.

Farmers Market Panzanella

Yield: 6 servings

Ingredients:

3 ears corn, shucked

2 c. chopped ripe tomatoes (use of mixed colors and varieties)

1 large cucumber, seeded and cut into 1” cubes

1 large sweet pepper, seeded cut into 1” pieces

½ red onion, sliced thin

½ c. Extra-virgin olive oil

5 Tbl. Red wine vinegar

1 tsp. sugar

Generous pinch kosher salt

½ tsp. cracked black pepper

½ loaf ciabatta, baguette, or other crusty bread

1-2 whole peeled garlic cloves

½ c. packed basil leaves, torn into rough pieces

Blanch the corn in a large pot of boiling water for 1 minute.  Remove from the pot and allow it to cool before cutting the kernels off the cob.  Place the corn in a large shallow bowl along with the tomatoes, cucumbers, peppers, and red onion.  Separately whisk together the olive oil, red wine vinegar, sugar, salt and pepper, and add this vinaigrette to the vegetables tossing well to coat.  Cover and let sit for at least 20 minutes to allow juices run and flavors to develop. Meanwhile, preheat a grill on medium-low.  Cut the bread in half lengthwise, brush generously with olive oil, and grill cut side down for about 4 minutes or until the bread is well-browned and very toasty.  Turn and toast the other side for another minute.  Remove from the grill and rub the cut side of the loaf generously with the garlic cloves.  Cut the bread into one-inch cubes and set aside until ready to use (you will need about 3 cups total for the salad).  Add the cooled toasted bread cubes and torn basil leaves to the vegetables, tossing everything gently.  Allow the salad to sit for at least 10 minutes to soak up the juices before serving.

Basil-Roasted Shrimp

Yield: 4-6 servings

Ingredients:

1 lb. raw peeled & deveined 16-20 count shrimp

¼ c. extra-virgin olive oil

1 Tbl. red wine vinegar

8-10 dashes Tabasco

2 cloves garlic, sliced thin

½ tsp. kosher salt

¼ tsp. black pepper

¼ c. packed shredded basil leaves, plus extra basil leaves for top

Place the shrimp in a shallow dish.  Separately combine the olive oil, vinegar, tabasco, garlic, salt and pepper, and ¼ c. basil leaves, pour over the shrimp and toss well to coat thoroughly.  Cover and refrigerate for at least 30 minutes and up to two hours.  Preheat the oven to 425.  Remove the shrimp from the marinade and spread in a single layer on a baking sheet.  Roast for 6-8 minutes, or until pink and firm and just cooked through.  Remove from the oven, transfer to a platter, and drizzle with a bit of additional olive oil.  Top with extra shredded basil leaves and serve warm or chilled.

Upside-Down Summer Peach Cake

Yield: One 8-9” cake (8 servings)

Topping Ingredients:

1 ¼ sticks unsalted butter 6 Tbl. Unsalted butter

¼ c. + 2 Tbl. packed light brown sugar

2-3 ripe peaches, skin-on, sliced into ½” wedges

Cake Ingredients:

1 stick (8 Tbl.) unsalted butter, at room temperature

1 c. sugar

2 large eggs

1 ½ tsp. vanilla extract

1 ½ c. flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. ginger

1/8 tsp. nutmeg

Pinch salt

2/3 c. milk

Preheat the oven to 350.  To prepare the topping, melt the 6 Tbl. butter in a medium saucepan over low heat.  Add the brown sugar and whisk until smooth.  Pour this mixture into the bottom of an 8” cake pan and place on a baking sheet.  Arrange the peach slices in a circle covering the bottom of the pan and set aside.

Cake: Use an electric mixer to beat together the stick of butter with the sugar until light and fluffy.  Add the eggs and vanilla and blend.  Combine the dry ingredients separately and add these to the mixing bowl along with the milk.  Blend just until everything is incorporated and spread the batter evenly over the peaches in pan. Bake for 30-35 minutes or until the cake just tests done (there will be juices from the plums however).  Remove from the oven and allow it to sit for at least 5 minutes to settle.  Run a paring knife around the edge of pan and carefully invert the cake onto a serving platter (be careful of hot juices).  Serve with vanilla or ginger ice cream.

Variations:  This cake can be baked in individual ramekins (4), dividing everything evenly throughout the recipe.  Also, try using other fruits such as apricots, plums, nectarines, apples.

September 2017 – “THE APPLE ORCHARD”

 Beet & Tart Apple Salad, Individual Pork & Apple Pot Pies, Caramel Apple Bread Pudding

Beet & Tart Apple Salad with Goat Cheese

Yield: 4-6 servings

Ingredients:

3 large beets (approx. one 1 ½ lb. bunch)

2 firm tart apples (such as Cortland, Honey Crisp, Ginger Gold, Fuji)

Juice & zest of 1 large orange

3 Tbl. vegetable oil, plus extra for toasting the seeds

2 Tbl. apple cider vinegar

1 Tbl. honey

Kosher salt, cracked black pepper to taste

1/3 c. unsalted sunflower or pumpkin seeds

Pinch each curry, cayenne pepper

2 c. lightly packed arugula or watercress

½ lemon

6 oz. goat cheese

Trim, peel, and shred the beets using a food processor with a grating attachment (or cut the beets into thin julienne strips).  Cut the apples into thin slices and add both the apples and beets to a large bowl.  Separately combine the fresh orange juice, zest, oil, vinegar, and honey in a small bowl and season with salt and pepper. Toss the dressing with the beet & apple mixture and refrigerate for at least 30 minutes or up to one day.  Meanwhile heat a small skillet over medium heat.  Add the sunflower seeds, curry, and cayenne along with a pinch of salt and couple drops of vegetable oil.  Toast the seeds while shaking the pan, 3-4 minutes or until fragrant and lightly browned.  Remove from the heat and transfer from the pan to stop the cooking process and cool.  Toss the arugula with a few drops of fresh lemon juice and transfer to individual plates or a platter.  Top with the chilled beet and apple salad, crumbled goat cheese and spiced sunflower seeds. 

Individual Pork & Apple Pot Pies

Yield: 5-6 servings

Ingredients:

1 Tbl. unsalted butter

2 lb. lean ground pork

1 clove garlic, minced

1 large onion, finely chopped

3 stalks celery, finely chopped

1 tsp. kosher salt, plus more to taste

½ tsp. cracked black pepper, plus more to taste

2 Tbl. flour

¾ c. water

3 apples, peeled and chopped

¼ c. fresh parsley (or 2 Tbl. dried)

2 tsp. dried savory

Generous pinch ground cloves (approx. 1/8 tsp.)

¼ tsp. cinnamon

1 sheet frozen puff pastry, thawed but kept cold

1 egg, beaten

Preheat oven to 400.  Heat a large heavy skillet over medium-high and add the butter, pork, garlic, onion, and celery to the pan.  Season with salt and pepper and cook until the vegetables get translucent and tender, about 10-12 minutes.   Stir in the flour and cook the mixture for one minute.  Stir in the water followed by the apples, parsley, savory, cloves, and cinnamon, blending well.  Cover the pan and simmer gently for 30-40 minutes, stirring frequently and adjusting seasonings as needed half way through (if mixture seems too dry add a small amount of additional water).   Divide the filling evenly among 8 oz. ramekins or a 9” baking dish and place on a baking sheet.  Allow the filling to cool completely before topping with pastry (this can be prepared up to two days in advance).

Roll out the puff pastry on a lightly floured surface just enough to extend the size by ½” but not too thin.   Use a cookie cutter or other vessel to cut rounds that are ½” larger than the diameter of the ramekins.  Place the dough over the filling, tucking the excess pastry inside the ramekins to create an edge.  Brush pastry with beaten egg, cut vent slits in the top with a paring knife, and bake for 15 minutes or until the crust is well-browned (a larger baking dish will take 5-10 minutes longer)    Note:  Fully assembled unbaked pies can be refrigerated for two days or frozen.  Bake frozen pies unthawed, and allow for a longer cooking time.

Caramel Apple Bread Pudding

Yield:  6-8 Servings

Ingredients:

1 ½ c. peeled, thinly sliced apples (2-3)

½ c. + 1 Tbl. granulated sugar

¼ c. unsalted butter

2 c. milk

2 large eggs

1 tsp. cinnamon

¼ tsp. nutmeg

6 c. dry bread (about 1 small loaf, staled or air-dried on a cookie sheet)

½ c. raisins (optional)

 

Preheat the oven to 350.  Toss the apples with1 Tbl. of the granulated sugar and set aside to draw out some of the juices.  Meanwhile tear the stale bread into rough 2” pieces and place in a large mixing bowl.  Melt the butter in a large saucepan over low heat, add the milk and stir until warmed.  Remove from the heat and whisk in the ½ cup sugar, eggs, cinnamon, and nutmeg until ingredients are fully incorporated.  Pour this mixture over the bread pieces and add the apples (along with any juices) and the raisins.  Gently toss ingredients until blended and let sit for at least 15 minutes for the bread to absorb much of the liquid.  Transfer to a greased 2-quart baking dish and cook for 40-45 minutes or until the bread pudding is puffed throughout and center is set. Serve warm with caramel sauce.

 

Apple Brandy Caramel Sauce

¼ c. unsalted butter

1c. lightly packed light brown sugar

½ c. light corn syrup (or agave)

½ c. heavy cream

Optional:  2 Tbl. apple brandy

 

Melt the butter in a medium saucepan and add the brown sugar and corn syrup, stirring over low heat just until sugar dissolves.  Add the heavy cream and simmer for 4-5 minutes.  Remove from the heat, stir in the brandy, and serve the sauce warm over the bread pudding.   Note: extra sauce can be stored in the refrigerator for up to two weeks.