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Recipes - Localvore
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This is where we are stashing some of our favorite recipes that have been created or modified to
reflect ingredients that can be obtained locally (that is within 100 miles of where WE live). Not
every recipe is 100% Localvore, but we make those notes so you are aware of it and not every
localvore type recipe is here. Browse through all of recipes and find lots to adapt to your needs.
Feel free to send your favorite Localvore recipes our way!
reflect ingredients that can be obtained locally (that is within 100 miles of where WE live). Not
every recipe is 100% Localvore, but we make those notes so you are aware of it and not every
localvore type recipe is here. Browse through all of recipes and find lots to adapt to your needs.
Feel free to send your favorite Localvore recipes our way!
Earthy Barley Risotto, Localvore style
I just made this last night and ate the leftovers for lunch today. Pearled barley can be cooked like
Arborio rice, absorbing the flavor of wine, broth or even ale. Although it needs to be stirred
frequently while cooking, no need to stand over the pot stirring constantly. This dish does take
the better part of an hour to cook though, so make sure you give yourself enough time. Try
serving as a side dish to panfried trout (season starts the 14th!) and a crunchy, colorful slaw of
root vegetables.
1 lb mushrooms, torn or sliced (oyster preferable but button or cremini would be a good
substitute)
3 T oil, sunflower or olive
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 1/2 cups pearled barley, rinsed
1 cup local raspberry or apple wine (can substitute with white or red wine as well as port)
3 cups vegetable stock (preferably homemade, but can substitute with broth or a favorite,
low-sodium style)
1/2 cup frozen greens, thawed, squeezed in a clean dish towel and roughly chopped
1 medium frozen tomato, peeled (see note) and chopped
1 medium carrot, grated
Feta, blue or even a favorite hard grating cheese
Fresh cracked black pepper and sea salt to taste.
In a large pot, heat 1 tablespoon of oil and saute mushrooms until soft and fragrant. Remove
mushrooms and juice, setting aside.
Add 2 tablespoons of oil to pot, heat and saute onions and garlic over medium high heat until soft
and fragrant. Add barley and toast for two minutes while stirring frequently.
Lower heat and add wine, stirring occasionally until liquid is absorbed. Add chopped, frozen
tomato and 1 cup of stock, stirring occasionally until liquid is absorbed. Continue adding stock in
1-cup increments, stirring occasionally to prevent burning until the barley is creamy, soft and still
chewy, (taste test!), about 35 to 40 minutes. If you run out of stock, use water.
Just before all the last of the liquid is absorbed, add the remaining vegetables, including the
mushrooms and continue cooking for another 2 to 3 minutes. Remove from heat and add
cheese, salt and pepper. Serve immediately.
Note: Pete's frozen whole tomatoes can be peeled by running each one under hot tap water to
loosen skin. Rub skin off and with a large, sharp knife, chop on a board. Voila!
I just made this last night and ate the leftovers for lunch today. Pearled barley can be cooked like
Arborio rice, absorbing the flavor of wine, broth or even ale. Although it needs to be stirred
frequently while cooking, no need to stand over the pot stirring constantly. This dish does take
the better part of an hour to cook though, so make sure you give yourself enough time. Try
serving as a side dish to panfried trout (season starts the 14th!) and a crunchy, colorful slaw of
root vegetables.
1 lb mushrooms, torn or sliced (oyster preferable but button or cremini would be a good
substitute)
3 T oil, sunflower or olive
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 1/2 cups pearled barley, rinsed
1 cup local raspberry or apple wine (can substitute with white or red wine as well as port)
3 cups vegetable stock (preferably homemade, but can substitute with broth or a favorite,
low-sodium style)
1/2 cup frozen greens, thawed, squeezed in a clean dish towel and roughly chopped
1 medium frozen tomato, peeled (see note) and chopped
1 medium carrot, grated
Feta, blue or even a favorite hard grating cheese
Fresh cracked black pepper and sea salt to taste.
In a large pot, heat 1 tablespoon of oil and saute mushrooms until soft and fragrant. Remove
mushrooms and juice, setting aside.
Add 2 tablespoons of oil to pot, heat and saute onions and garlic over medium high heat until soft
and fragrant. Add barley and toast for two minutes while stirring frequently.
Lower heat and add wine, stirring occasionally until liquid is absorbed. Add chopped, frozen
tomato and 1 cup of stock, stirring occasionally until liquid is absorbed. Continue adding stock in
1-cup increments, stirring occasionally to prevent burning until the barley is creamy, soft and still
chewy, (taste test!), about 35 to 40 minutes. If you run out of stock, use water.
Just before all the last of the liquid is absorbed, add the remaining vegetables, including the
mushrooms and continue cooking for another 2 to 3 minutes. Remove from heat and add
cheese, salt and pepper. Serve immediately.
Note: Pete's frozen whole tomatoes can be peeled by running each one under hot tap water to
loosen skin. Rub skin off and with a large, sharp knife, chop on a board. Voila!
Celeriac-Apple Puree
5 lb celery root (sometimes called celeriac)
4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into
1-inch pieces.
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples,
and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid),
stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return
purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat,
stirring occasionally, until hot, about 5 minutes.
Cooks' note:
Purée can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Reheat, covered, over low heat, stirring occasionally, until hot, about 15 minutes.
Makes 10 to 12 servings.
Gourmet
December 2005
5 lb celery root (sometimes called celeriac)
4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into
1-inch pieces.
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples,
and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid),
stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return
purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat,
stirring occasionally, until hot, about 5 minutes.
Cooks' note:
Purée can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Reheat, covered, over low heat, stirring occasionally, until hot, about 15 minutes.
Makes 10 to 12 servings.
Gourmet
December 2005
Parsnip-Potato Cake
-A food processor makes very quick work of finely shredding the
veggies. If not handy, then use a box grater to shred the potatoes and
parsnips.
1 lb yukon gold or other starchy potato, peel if skin is thick
1 lb parsnips, peeled
1 med. alisa craig onion (lends a very nice sweetness to this recipe),
but into eighths
2 large eggs, lightly beaten
2 medium leeks, well washed, white and pale green parts thinly sliced
2 cloves garlic, crushed
1 tsp fresh thyme or rosemary, minced
1 1/2 tsp salt
Freshly ground black pepper
2 tbl sunflower or olive oil
Sour cream, creme fraiche or a dollop of plain yogurt for garnish
1. Preheat oven to 400.
2. Meanwhile, grate the potates and set aside in a large bowl.
3. Grate the parsnips, either by hand or with a food processor and a shredding disk. Mince the
onion, leeks and garlic together or refit the processor with a metal blade and process with the
parsnips.
4. Add the parsnip mixture to the bowl of grated potatoes and toss. Add the eggs, herbs, salt,
and pepper and mix (preferably with your hands) until evenly combined.
5. Heat 1 T of the oil in a 10-inch ovenproof skillet (well seasoned iron pan works great here), until
the oil shimmers over medium heat.
6. Scrape the potato-parsnip mixture into the pan, pressing and spreading it with a spatula or
wooden spoon. Cook until the bottom is golden brown, 6 to 8 minutes. Slide onto a plate, then
invert it onto a second plate.
7. Briefly heat remaining oil in empty pan and slide cake, browned side up, back into the pan and
use the spatula to smooth out any cracks. Cook until golden brown, about 5 to 6 minutes.
8. Transfer skillet into the hot oven and bake 10 minutes to ensure it is cooked through.
9. Cut the cake into wedges and serve immediately, passing the chosen garnish at the table.
-A food processor makes very quick work of finely shredding the
veggies. If not handy, then use a box grater to shred the potatoes and
parsnips.
1 lb yukon gold or other starchy potato, peel if skin is thick
1 lb parsnips, peeled
1 med. alisa craig onion (lends a very nice sweetness to this recipe),
but into eighths
2 large eggs, lightly beaten
2 medium leeks, well washed, white and pale green parts thinly sliced
2 cloves garlic, crushed
1 tsp fresh thyme or rosemary, minced
1 1/2 tsp salt
Freshly ground black pepper
2 tbl sunflower or olive oil
Sour cream, creme fraiche or a dollop of plain yogurt for garnish
1. Preheat oven to 400.
2. Meanwhile, grate the potates and set aside in a large bowl.
3. Grate the parsnips, either by hand or with a food processor and a shredding disk. Mince the
onion, leeks and garlic together or refit the processor with a metal blade and process with the
parsnips.
4. Add the parsnip mixture to the bowl of grated potatoes and toss. Add the eggs, herbs, salt,
and pepper and mix (preferably with your hands) until evenly combined.
5. Heat 1 T of the oil in a 10-inch ovenproof skillet (well seasoned iron pan works great here), until
the oil shimmers over medium heat.
6. Scrape the potato-parsnip mixture into the pan, pressing and spreading it with a spatula or
wooden spoon. Cook until the bottom is golden brown, 6 to 8 minutes. Slide onto a plate, then
invert it onto a second plate.
7. Briefly heat remaining oil in empty pan and slide cake, browned side up, back into the pan and
use the spatula to smooth out any cracks. Cook until golden brown, about 5 to 6 minutes.
8. Transfer skillet into the hot oven and bake 10 minutes to ensure it is cooked through.
9. Cut the cake into wedges and serve immediately, passing the chosen garnish at the table.
BUTTERNUT SQUASH & BLUE CHEESE RISOTTO
Serves 4 adults
adapted from Bon Appetit, 2005
7 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons butter, unsalted
1 1/4 cups finely chopped alisa craig or another sweet, mild onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3
cups)
2 teaspoons chopped fresh rosemary, divided or chopped fresh sage
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
2 large handfuls of cooking greens, well washed, stems removed and blanched until tender, about
1-2 minutes.
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5
minutes. Add squash and 1 1/2 teaspoons rosemary or sage; sauté 4 minutes to coat with
butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7
cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and
risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain
consistency and stirring occasionally, about 18 minutes. Stir in greens, cream, and Parmesan
cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining herbs and serve.
Serves 4 adults
adapted from Bon Appetit, 2005
7 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons butter, unsalted
1 1/4 cups finely chopped alisa craig or another sweet, mild onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3
cups)
2 teaspoons chopped fresh rosemary, divided or chopped fresh sage
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
2 large handfuls of cooking greens, well washed, stems removed and blanched until tender, about
1-2 minutes.
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5
minutes. Add squash and 1 1/2 teaspoons rosemary or sage; sauté 4 minutes to coat with
butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7
cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and
risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain
consistency and stirring occasionally, about 18 minutes. Stir in greens, cream, and Parmesan
cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining herbs and serve.
BUTTERNUT SQUASH POLENTA
Serves 4 as a side dish
Adapted from Gourmet, Dec. 2005
Notes: I make polenta regularly and have great success with plain old cornmeal. The consistency
is smoother and reminiscent of southern-style mush, but the flavor is good and would go very
well with the sweet, creamy addition of squash.
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
2 cups of cooked, pureed butternut squash (or any cooked winter squash)
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup polenta (or substitute cornmeal)
1/8 to 1/4 cup of Vermont maple syrup (optional)
1 oz finely grated hard cheese, including parmesan, Ben Nevis from Bonnieview Farms or any
other favorite grating cheese.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until
very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream,
whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down
heat as needed to prevent spattering, 5 to 7 minutes
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and
remaining 2 tablespoons butter. Serve immediately.
Serves 4 as a side dish
Adapted from Gourmet, Dec. 2005
Notes: I make polenta regularly and have great success with plain old cornmeal. The consistency
is smoother and reminiscent of southern-style mush, but the flavor is good and would go very
well with the sweet, creamy addition of squash.
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
2 cups of cooked, pureed butternut squash (or any cooked winter squash)
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup polenta (or substitute cornmeal)
1/8 to 1/4 cup of Vermont maple syrup (optional)
1 oz finely grated hard cheese, including parmesan, Ben Nevis from Bonnieview Farms or any
other favorite grating cheese.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until
very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream,
whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down
heat as needed to prevent spattering, 5 to 7 minutes
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and
remaining 2 tablespoons butter. Serve immediately.