Category: Main Dishes

Appalachian Cider Beans

Cider beans are a love letter to baked beans. Pinto beans with fresh local cider, salt pork, and sorghum syrup are baked all day. Eating these with cornbread is required!

Ingredients

  • 3 cups dried pinto beans or beans of your choice
  • water for soaking
  • 3 cups fresh apple cider
  • 10 oz salt pork (also known as side meat)
  • 2 small yellow onions, peeled & left whole
  • peeled cloves of 1 whole head of garlic
  • 6 tablespoons of sorghum syrup (molasses may be substituted if sorghum is not available)
  • 1 tbsp mustard powder
  • 2 tbsp apple cider vinegar
  • 1 tbsp apple cider syrup (optional)

Method

Cover the beans with a few inches of water in a large bowl or pot and soak overnight for 12 hours.

Drain the beans and discard the water. In a medium saucepan, simmer the beans with the cider over medium heat for about 30 minutes. Drain the beans and reserve the cooking liquid.

Preheat the oven to 300°F. Slice the salt pork to about the thickness of thick cut bacon. Cover the bottom of a cast iron pot with a lid or a bean pot with about half of the pork. Add the beans to the pot. Bury the onions and the garlic cloves in the beans. Cover the beans with the remaining salt pork slices.

In a microwaveable bowl or measuring cup combine the sorghum syrup, vinegar, apple cider syrup, and mustard powder. Microwave for 30 seconds and stir until well combined. Pour over the beans. Add the reserved apple cider cooking liquid. Add hot water until the beans are just covered. Cover the pot.

Bake for 4 hours. Remove from the oven and check the liquid level. If the beans appear too dry, add additional water. Cover the beans and return to the oven. Bake for additional 2 hours or until beans are tender.

Serve with cornbread.

Recipe by Katie

Company Beef Stew

Cut-with-a-fork beef chunks and tender vegetables all surrounded by a smooth dark brown gravy.  Fill your bowls with a couple of ladles of this stew and serve with hot buttered biscuits for a one-dish winter meal.  

5 tablespoons vegetable or canola oil

2 pounds of stew beef

2 cloves garlic

I medium onion

6 tablespoons all-purpose flour

1 teaspoon Worcestershire sauce

4 tablespoons Better than Bullion base

4-5 cups of water

4 cups potatoes, diced

2 cups carrots, sliced

1 cup celery, sliced

Heat 2 tablespoons of oil over medium heat in a heavy duty dutch oven or pot.  I usually use an All-Clad dutch oven or an enameled cast iron pot.  Place about 1 pound of the stew beef chunks in the oil and let them rest there for about 4 minutes, before turning to brown the other side.  Stir beef chunks around to ensure all sides are seared.  Remove the browned beef to a bowl and add 1 additional tablespoons of oil to the pot.  Repeat the process for the second pound of beef.  Remove to the bowl.

Add the remaining oil, depending on what’s still in the pot, and add the garlic and onions.  Sauté until the onions are transparent.  Remove them to the bowl as well and add the 5 tablespoons of flour to the pot.  Stir it around to brown the flour and collect all the browned bits in the pot.   There should be enough oil left in the pot to brown the flour and make a paste.  If not, add just enough to make a heavy paste.

Return the beef with its juices and vegetables to the pot and add 1 cup of water, the Worcestershire sauce and Bullion base. Stir thoroughly to pick up all the flour and make a smooth gravy.  Add 2 more cups of water and keep stirring until the mixture comes to a slow boil.  Reduce heat to Low and simmer for 1 ½ hours, stirring occasionally.

Add I more cup of water, the potatoes, carrots and celery and bring to a slow boil.  Let boil for about 20 minutes, stirring frequently.  Add an additional cup of water if needed to cover the vegetables and make the gravy the right consistency. 

Another time try sautéing 8 ounces of mushrooms in a separate skillet and adding them at the end to bring additional richness to the stew.

Recipe by Mary

Autumn Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season. The squash makes this filling enough for a main dish, or you can pair it with roasted pork tenderloin.

Ingredients

  • 1 cup raw pecan halves
  • 3 tbsp + 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp golden syrup or corn syrup
  • 2 tbsp Chinese five spice powder
  • 2 tsp black pepper + more for seasoning
  • 1 tsp + 2 tsp coarse sea salt
  • 2 – 3 small to medium delicata squash
  • 5 oz package of baby greens (I like to use the “superfood” blend)
  • 2-3 stalks of Lacinato kale, torn into bite size pieces
  • 1 fennel bulb with stalks & fronds
  • 2 ripe red pears, such as Starkrimson, cored and sliced into wedges

For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple cider or apple juice
  • 1 tbsp maple syrup
  • 3 tbsp fennel fronds, finely chopped
  • 1 tbsp shallot, minced
  • 1 tbsp Dijon mustard
  • salt & pepper to taste

Method

Preheat the oven to 350°. Roast the squash. Line a sheet pan with parchment paper. Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch “c” shaped pieces. Place on the parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.

Make the candied pecans. In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated, and spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning. Allow to cool and then break the candied nuts apart.

Prepare the fennel. Wash, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Slice the bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.

Make the salad dressing. My favorite way to do this is to combine all the ingredients in a mason jar and shake until emulsified. Taste the dressing and add additional seasoning or maple syrup if needed. If you have time, make this salad at least an hour in advance of serving the salad so the ingredients have time to marry. This dressing will keep in the refrigerator for a few days.

Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Recipe by Katie

Pumpkin Pasta Sauce with Oktoberfest Beer

Pumpkin has become the symbol of all things fall in recent years, and this humble squash finds itself in all kinds of previously unexpected settings… from candles, to coffee, to popcorn!

This is a quick and easy way to enjoy pumpkin in a savory preparation, which in this cooks humble opinion, is the best way to enjoy pumpkin.

Ingredients

  • 2 tbsp butter
  • 2 tbsp finely chopped fresh sage
  • 1/2 onion diced small
  • 1 tbsp minced garlic
  • 1/2 cup Oktoberfest beer
  • 1 can pumpkin puree
  • 1 cup heavy cream
  • ground nutmeg
  • salt & pepper to taste
  • 40 g freshly grated Parmigiano Reggiano (the good stuff) + more for serving
  • chopped chives for garnish if desired
  • Pasta of your choice (I used tagliatelle)

Method

In a medium saucepan, saute the onion and sage in the butter on medium heat until the onions are translucent. Add the minced garlic and cook for a minute more, being careful not to burn the garlic. Add the beer and simmer for about 5 minutes. Add the heavy cream and pumpkin and mix well.

Transfer the mixture to a blender and blend until smooth. Return to the saucepan and simmer on low heat for an additional 10 minutes. Remove from the heat and add the grated Parmigiano Reggiano and grate a small amount of fresh nutmeg, or a pinch of ground nutmeg. Add salt, pepper, and additional cheese according to your taste.

Toss the cooked pasta in the sauce and serve topped with freshly grated Parmigiano Reggiano and chives.

Recipe by Katie

Katie’s Beef Stroganoff

Tender slow cooked beef with mushrooms in a rich and tangy cream sauce, served over buttered egg noodles. This is a hearty dish that warms the soul and sticks to the ribs on a cold day.

Ingredients

  • 3 – 5 lbs boneless beef chuck roast
  • coarse sea salt
  • 3 tbsp + 3 tbsp safflower oil or other neutral cooking oil
  • fresh thyme sprigs
  • fresh rosemary sprigs
  • 2 – 4 cups reduced sodium chicken broth or stock
  • 2 tbsp + 1 tbsp minced garlic
  • 3 tbsp + 3 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1 medium shallot, minced
  • 1/4 cup dry sherry
  • 1 cup heavy whipping cream
  • 1 tbsp Dijon mustard, such as Maille
  • 8 oz sour cream
  • white pepper and sea salt, to taste
  • 8 – 12 oz wide egg noodles
  • chopped parsley or chives, optional

Method

Preheat the oven to 275°. Sprinkle both side of the boneless beef chuck roast with coarse sea salt, about two tsp. Preheat a large cast iron pan (preferably enamel coated) on the stove. Add 3 tbsp of neutral oil. Sear the chuck roast for 5 minutes on each side. Add enough chicken stock to the pan go about half way up the side of the roast. Add 2 tbsp of minced garlic, a sprig of rosemary, and a few sprigs of rosemary to the broth. Place the pan in the oven and roast until tender, 3 to 4 hours depending on the size of your roast. Keep an eye on the liquid level, and add additional broth as needed.

Remove the roast from the oven. Transfer the meat to a platter or board to rest. Strain and reserve the cooking liquid.

Saute the sliced mushrooms on medium high heat until brown, stirring often. Reduce the heat and add the minced shallot and remaining minced garlic. Saute on low heat until the shallots are translucent.

Deglaze the pan with the sherry. Add enough broth to the reserved cooking liquid to equal 2 cups and add to the mushrooms. Add a few additional sprigs of thyme to the broth and mushroom mixture. Simmer on low heat until the liquid has reduced by a fourth.

Add the heavy whipping cream and Dijon mustard and stir until well combined. Simmer on low heat until the sauce is reduced by a fourth. Meanwhile, cook the egg noodles according the manufacturer’s directions. Toss the noodles with melted butter.

Slice the roast into bite size pieces and add to the sauce. Remove from the heat, remove the thyme sprigs, and mix in the sour cream. Add white pepper and salt to taste. Serve over buttered egg noodles. Garnish with chopped parsley or chives, if desired.

Recipe by Katie

Chicken Pot Pie

Creamy warm sauce filled with chicken and crisp vegetables surrounded by a crispy flaky pastry. This is a hearty dish perfect for cool fall days and winter evenings. The dish is generously sized and will serve 8 people with a vegetable on the side.  Or, if your sons eat like mine did when they were teenagers, maybe it will serve 6. 

Pastry for the Pie

3 ⅓ cups all-purpose flour

1 teaspoon of salt

1 cup shortening

12-15 tablespoons of water

There are 2 methods for making the crust: Using a food processor or Using a pastry cutter.  I prefer the food processor method, but this recipe is too large to process in one batch so…Divide the flour & salt into two bowls.  Empty one of the bowls into the food processer. Cut ½ cup of the shortening into 1-inch cubes and put it into the flour mixture.  Pulse the mix until it looks like cornmeal.  Then add ½ of the water a little at a time until it starts to form a ball.  You may not need all the water.  Empty the dough onto a floured surface and knead it lightly to form a log.  Process the second batch in the same way.  You will need more dough for the bottom of the pie, so divide the dough into one log that’s about ⅔ of the total and the other log about ⅓ of the total.   Wrap each log in saran wrap and refrigerate at least 30 minutes. 

Filling

2 pounds boneless skinless chicken breasts, cooked and cubed, about 4 cups

1 ½ cups sliced carrots

1 cup sliced celery

⅔ cup unsalted butter

⅔ cup all-purpose flour

1 teaspoon salt

3 ½ cups chicken stock

1 ⅓ cup milk

Melt the butter in a 3-quart saucepan. Whisk in the flour and salt and let them bubble with the butter for a couple of minutes.  Pour in the chicken stock and whisk over medium heat until it thickens.  Add the milk and let come back to a slow boil.  Remove from heat and add the chicken and raw carrots and celery.  The raw vegetables will be crisp-tender when the pie is done.

Combine the Pastry and Filling

Remove the pastry from the refrigerator and roll out the bottom crust using a tape measure to be sure you can cover the bottom and up the sides of the dish.  I use a casserole measuring 8x11x2 ½”, so I have to roll the dough to 13×15, which is big!  Use the rolling pin to transfer the crust to the casserole.  Then, roll out the remaining dough to fit the top of the casserole.  By that time, the filling should have cooled a bit.  Pour it into the bottom crust and top with the upper crust.  Crimp the edges and cut several vent holes in the top.

Bake at 400° for about 1 hour or until the filling is bubbling and the crust is golden. Let the pie rest for about 15 minutes and serve.

Recipe by Mary