Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette

Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette
With guidance from Seasons and Suppers

Ingredients
Nothing-in-the-House Pie Crust, halved and leaving out the sugar
1 medium onion, sliced
6-8 small purple, red, and yellow potatoes
2 oz. goat cheese
1 tsp. fresh rosemary, diced
2 Tblsp. olive oil
Salt & pepper to taste

Directions
1. Prepare half of the Nothing-in-the-House pie crust as per the directions but leaving out the sugar. Chill dough at least 1 hour before rolling out into a 10-11 inch circle on a sheet of parchment paper. Put the rolled crust back in the fridge while you prepare the filling.

2. Preheat the oven to 375 degrees F. Add 1 Tblsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minutes until onions are caramelized.

3. While the onions are cooking, thinly slice the potatoes in rounds. Place the rounds on paper towels to let them dry slightly.

4. Remove rolled crust from the fridge and brush the bottom with 1/2 Tblsp. olive oil. Place the potato slices in concentric circles over the crust, leaving a 1-inch edge and scatter the caramelized onion slices on top. Sprinkle the goat cheese and rosemary evenly over the potatoes and onions. Fold the edge of the crust over the top of the filling and seal. Drizzle remaining 1/2 Tblsp. of olive oil over the entire tart and sprinkle a dash of salt and pepper over top.

5. Bake tart for 35-40 minutes or until crust is golden brown and potatoes are cooked through and almost crispy. Enjoy on a woodland picnic or ’round your kitchen table.

This recipe is from Jamie Chase’s January collection.

We encourage you support local Dorchester businesses for the recipe ingredients that are not available at the Dorchester Winter Farmers Market.

Spiced Pumpkin Soup

Ingredients

  • 1 Tablespoon butter
  • 1 cup onion, chopped
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 2 garlic cloves, crushed
  • 1 cup peeled and cubed sweet potato
  • 1/4 teaspoon salt
  • 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
  • 1 15-oz can of pumpkin
  • 1 cup 1% milk
  • 1 Tablespoon fresh lime juice

Procedure

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
  2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
  3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.

We encourage you support local Dorchester businesses for the recipe ingredients that are not available at the Dorchester Winter Farmers Market.

This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Roasted Cabbage, Apple, & Sausage One-Pan Bake

Ingredients


 1lb Sea Salt & Sage Sausages (for more of a sweet & sour taste, use hot Italian sausage)
 1 small/medium purple cabbage
 1 sweet onion
 1 medium sized-apple (it doesn’t matter which variety)
 1/3 cup water
 1 TBLS olive oil, plus some for drizzling
 1 TBLS red-wine vinegar
 ¾ teaspoon dried thyme
 *salt & pepper for seasoning


Instructions

Preheat oven to 400 degrees.
 With a large cutting board, thinly slice the onion and cabbage. Slice the apple, with skins on, a bit thicker.
Combine all in 9×13” baking/casserole pan.
 Toss mixture with water, oil, and red wine vinegar. Place uncooked sausage on top, then drizzle a bit of olive oil
over it the sausage. Sprinkle salt, pepper, and thyme across the top of both the sausage and vegetable mixture.
Cover with foil
 Roast for 40 minutes with foil on middle rack. Then remove foil and move pan to top rack, roasting for another
10-15 minutes to desired browning of sausage. Serve immediately.

This recipe is from Jamie Chase’s December collection.

We encourage you support local Dorchester businesses for the recipe ingredients that are not available at the Dorchester Winter Farmers Market.

Guacamole

Ingredients

  • 4 avocados
  • 2 tablespoons of pico de gallo
  • Juice of 1/2 lime
  • 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 4 teaspoons of olive oil
  • 1 1/2 teaspoon of chopped garlic
  • 1/2 teaspoon of ground black pepper
  • 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Procedure

  1. Pit the avocados.
  2. Score avocado without cutting through the skin.
  3. Scoop out one avocado with a large spoon and place in mixing bowl.
  4. Add the lime juice and stir to evenly coat the avocados.
  5. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
  6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
  7. The guacamole is the right consistency when more large pieces than mashed parts remain.
  8. Garnish with a sprig of cilantro.

We encourage you support local Dorchester businesses for the recipe ingredients that are not available at the Dorchester Winter Farmers Market.

This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.