https://www.shannonransom.com/home daily 1.0 2016-09-08 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1508453204816-CXY120OE2G85MLU5WW06/IMG-6807.JPG Home https://www.shannonransom.com/home-1 daily 0.75 2016-09-08 https://images.squarespace-cdn.com/content/v1/57338c9c04426238cff162e3/1468875849236-2BB2XP56SQ33393K7HRE/test-2.jpg Home https://www.shannonransom.com/event-calendar daily 0.75 2017-10-20 https://www.shannonransom.com/recipe-book daily 0.75 2018-11-08 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1508883175283-IGZGO2CKUY185Y6MWHW9/IMG-6086+%281%29.JPG cookbook https://www.shannonransom.com/recipe-book/2018/11/7/turkey-curry-pot-pies monthly 0.5 2021-11-21 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1541644970828-0DA97HJ2AZLZCGBYIHNK/pot+pies.JPG cookbook - Turkey Curry Pot Pies *This recipe makes four individual pies in 6-8 oz ramekins. Ingredients 1 clove garlic minced 1 small yellow onion diced 1 carrot peeled and diced 1/2 cup frozen petite peas 1/2 cup butter 1/2 cup flour 1 1/2 cups turkey or chicken stock 1/2 cup whole milk 2 Tbsp. curry powder 1Tsp Tabasco 1/2 tsp salt 2 cups leftover turkey Instructions Preheat oven to 375 degrees. Melt butter in a Dutch oven over medium high heat. Add garlic, onions and carrot then sauté until onions are translucent. Whisk in flour and curry powder and continue to whisk for about a minute until lightly browned. Add stock then whisk constantly for 30 seconds before adding the milk. Continue to whisk for about 2 minutes then add the turkey, peas, and Tabasco. Season with salt and pepper to taste. Fill ramekins with turkey mixture and set aside while making the pastry. For the pastry: 1 1/4 cup chilled all purpose flour 1 tsp salt 1 stick of very cold butter cut into cubes 1/4 cup ice water Instructions Mix salt and flour in a large mixing bowl In a large bowl or a food processor, combine flour and salt. Cut in butter until the mixture resembles course crumbs. Stir in water one tablespoon at a time until mixture starts to come together and forms a ball. Wrap in plastic and refrigerate for 3-4 hours. On a lightly floured surface, roll your dough out to create 4 rounds. Cut circles large enough to cover your ramekin and hang over the sides about half an inch. Cover the filled ramekins with the dough and press against the sides of the dish to seal the pie. Cut two little holes in the dough and brush with egg wash. Sprinkle with salt and bake for 45 minutes to an hour until the crust is golden and filling is bubbly. Enjoy! https://www.shannonransom.com/recipe-book/2018/10/21/farinata monthly 0.5 2018-10-25 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1540412700333-JY3EE68V7B73QVW5QWVQ/IMG_5037.jpg cookbook - Farinata As promised, this week’s recipe is Farinata! Farinata is a super easy, versatile and delicious Italian flatbread made with chickpea flour. It originated in Genoa and is also known as torta di ceci, cecino, or socca in France. There are many Farinata origin stories but my favorite and slightly funny story claims it was invented by a group of Roman soldiers who roasted chickpea flour on their shields to make a crespelle, a very thin crêpelike pancake. I admire the resourcefulness and creativity. Farinata has become a favorite of mine not only for it’s versatility but it’s actually good for you. Chickpea flour is packed with protein, fiber and nutrients. If you’re gluten free or just want an alternative to white flour this is a great substitute for pizza dough and much easier to make. Is it exactly the same as pizza? Of course not but it is definitely as good in it’s own way. Serves 1-4 This 10 inch farinata can be dinner for one or two and would be a perfect appetizer for 4 people. Prep time: 35 minutes Cook time: 10- 20 minutes depending on toppings Ingredients 1 cup chickpea flour 1 cup water 1 1/2 Tbsps extra-virgin olive oil, plus more for the pan and drizzling 1/2 tsp kosher salt 1 tsp. fresh rosemary (You can use other herbs dried and fresh. Dried oregano is also good. ) 1/2 tsp garlic salt (optional) Equipment 10-inch cast iron skillet Flat spatula Knife Measuring cups and spoons Whisk Instructions Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for at least 30 minutes to give the flour time to absorb the water. I like to leave it in the fridge for 4-6 hours and whisk the batter well just before frying Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 500°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil. Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed. Broil the farinata for 5 to 8 minutes. Broil until you see the top of the farinata begin to blister and brown, 5 to 8 minutes. The farinata should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done. You can serve farinata as is with a little olive oil and herbs or top with pesto when its just out of the oven. if you want to add traditional pizza toppings just take the farinata out before its completely brown (after 4-5 mins in the oven) and top with tomato sauce, cheese, sausage or whatever your favorite toppings are. Put the farinata back in the oven and cook until bubbly. It’s best to keep an eye on this. All ovens are a little different so watch the temperature and time. I like this nice and crispy with some black spots. Cook for a little less time if that’s not really your thing but I assure you it’s best when its slightly chewy and crisp at the edges. Picture recipe: Fully cooked crispy farinata 10 yellow cherry tomatoes 10 red cherry tomatoes 1/2 small red onion sliced thin 1 clove garlic minced 3 strips bacon diced and cooked 2 Tbsp olive oil 1 tsp fresh rosemary (roughly chopped basil would be nice too) Salt and Pepper to taste Instructions Cook bacon pieces in a skillet over high heat. Transfer to paper towel and set aside leaving about a Tbsp of bacon fat in the pan and keep the pan on high. Add the tomatoes and onions and cook until blistered. Add your garlic and cook for another minute. Salt and pepper the mixture so its well seasoned as this will be the “sauce” for your pizza. Smash the tomatoes a little, letting some of the juices out before removing from the heat and setting the mixture aside. Before frying the egg, start your farinata. Cook the farinata completely using the directions above. While the farinata is cooking fry your egg the way you like it. I’m actually an over medium person but for the sake of the photo I did a sunny side up egg. It was still delicious. When the egg is done and farinata is ready, spread the tomato mixture over the hot farinata, add the egg and sprinkle with bacon and rosemary. You can also sprinkle with pecorino which and a little bit of olive oil. These are really best fresh from the oven but you can make them in advance and toast them until warm under the broiler later. If you do this I would under cook them slightly. This would make sense if you plan to add traditional pizza toppings like cheese. You can top the undercooked farinata then put it under the broiler for 5 minutes or until brown and bubbly. Enjoy! https://www.shannonransom.com/recipe-book/2018/10/17/pumpkin-red-bean-and-coconut-cream-chili monthly 0.5 2018-10-19 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1539815515694-IMBW2LUC7WRDSB7URUGE/pumpkin+chili.JPG cookbook - Pumpkin, Red Bean & Coconut Cream Chili For my very first post in almost four years I’m starting things off with the obligatory fall pumpkin recipe. This isn’t your typical pumpkin dish or your typical vegetarian chili. There is definitely a lot going on but it works. It has a great mixture of spicy, tangy and sweet like a curry with the all the spices and flavors of a chili. The coconut milk makes it rich and hearty even without the meat. Like most soups and stews this chili is even better the next day so I like to make it the day or night before serving if possible. INGREDIENTS 2 Tbsp. oil 1 medium yellow onion peeled and quartered 2 carrots peeled and quartered 2 garlic cloves 1 habanero pepper (you can also use jalapeno or serrano) 4 Tbsp. tomato paste 1 Tbsp. hot chili powder 1 tsp. ground cumin 1 tsp. cinnamon 1 small head of cauliflower 3 cups cubed pumpkin or squash (or one package of cubed butternut squash or pumpkin from the market. Trader Joe’s always has cut vegetables if you’re not up to wrangling a gourd) 15 oz. can Lite coconut milk 15 oz. can diced tomatoes, with juice 4 cups low sodium veg stock ½ cup fresh lemon juice (it needs to be fresh not bottled) 2 - 15 oz. cans kidney beans or adzuki beans, drained and rinsed 1-2 Tbsp Salt and 2 tsp pepper to taste -TOPPINGS- Fresh mint Fresh Cilantro Full fat coconut milk Fresh lime Diced red or green onion DIRECTIONS In a food processor, pulse carrots 2-3 times until roughly chopped. Add the onion, garlic and habanero until roughly chopped and set aside. Pulse cauliflower in the food processor until roughly chopped into small chunks. Fairly small but not quite cauliflower rice. Set aside. Heat your oil In a large 8 qt soup pot and add the carrot-onion mixture. Sautee for 2 minutes before adding your spices. Stir the spices and let cook for 30 seconds or so. Add the cauliflower and and tomato paste and cook for about a minute. Add the tomatoes and pumpkin and cook for another minute before adding the coconut milk. Cook for another minute before adding the stock. Add the stock and bring to a simmer. Simmer the chili with the top off until vegetables are just tender. About 15 minutes. This chili is even better the next day so you really don’t want to overcook the vegetables. If they are overcooked they will be mushy after sitting in the liquid. When the vegetables are tender add the beans and simmer for another 5 minutes. Add the lemon juice and salt and pepper to taste. If you are going to eat the chili the same day let it cool and sit for a while then reheat it. Now for the toppings - I love fresh mint and cilantro in this chili. If you don’t like them leave them out of course but the mint is especially nice with the flavor of the coconut. I also add avocado, lime, a little dollop of coconut cream, hot sauce and onions. Feta or other kinds of cheese would be a nice addition as well. Enjoy! https://www.shannonransom.com/recipe-book/2018/10/10/smokey-bacon-clam-chowder monthly 0.5 2018-10-10 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1539207368586-V5P9Y7R72WI02HR3RA9H/chowda.jpg cookbook - Smokey Bacon Clam Chowder Prep time: 20 minutes Cooking time: 30 minutes Serves: 6 3 6.5 ounce cans chopped clams in juice 1 cup low sodium chicken stock 3 strips smoked bacon, diced 1/2 small yellow onion, diced 1 small russet potato, pealed and diced 1 large carrot, diced 1 Tbsp. fresh thyme leaves 1 cup heavy cream 2 Tbsp. butter 2 Tbsp. flour Salt and pepper. Strain clams and set aside saving the juice. Cook bacon in dutch oven until crisp. Drain on a paper towel and set aside. Cook onions, carrots and potatoes in bacon drippings for 3 minutes. Add chicken stock, clam juice, thyme and salt. Simmer vegetables for ten minutes or until potatoes are tender. Add clams, heavy cream, bacon and bring back to a simmer for about 5 minutes. Stir together butter and flour until it forms a paste. Whisk the paste into the soup and bring to a simmer. Simmer for another 5 minutes. Salt and pepper to taste. Take the chowder off the heat and let it rest for about an hour so all the flavors come together nicely. Heat the chowder before serving with sourdough bread and more black pepper. https://www.shannonransom.com/recipe-book/2018/10/10/z755il23azf5mxnkepu546d1ocb5od monthly 0.5 2021-11-21 https://images.squarespace-cdn.com/content/v1/5994bc2af14aa120d9074f93/1539205567617-BUJ6O0YZ7XLD3I7MWHKL/IMG_4717.jpg cookbook - Meatballs This recipe makes a lot of meatballs but the leftovers make great sandwiches and they freeze well if want to save them for another day. Meatballs 2 lb ground beef 1/2 lb ground lamb 1/2 lb ground mild Italian sausage 2 cloves garlic, minced 2 sprigs fresh thyme leaves 2 slices white bread, crusts removed and pulsed into course breadcrumbs 1/4 cup red wine 2 Tbsp milk 1 egg beaten 1/2 cup parmesan cheese 2 tsp salt 1 tsp ground pepper 1 tsp nutmeg In a large bowl mix the beef, pork and lamb until well combined then set aside. In a separate bowl, mix remaining ingredients until the breadcrumbs absorb the liquid then add the mixture to the meat. Mix with your hands until the meat and bread mixture are well combined but don’t over mix. Form meat mixture in to balls. I like to make them about 1 1/2 inches thick which makes about 24 meatballs. Set meatballs aside while you prepare the sauce. Sauce 1 small yellow onion quartered 1 large carrot, pealed 2 garlic cloves, skin removed 1 28 ounce can tomato puree 1 Tbsp tomato paste 1 Tbsp fresh thyme leaves 1 cup red wine 1/2 cup half and half salt and pepper 2 Tbsp canola oil !/2 cup fresh basil Blend carrot, onion and garlic in a food processor until smooth and set aside. Heat a Dutch oven over medium high heat until smoking. Add the oil then one layer of meatballs, allowing enough space for them to brown. If you overcrowd the pot the meatballs will steam and you won’t get the nice crust. Turn the meatballs a couple of times to brown them all over. This takes about 6-7 minutes. Set browned meatballs aside while you repeat this step with the rest of the meatballs. In the same pot add the the carrot/ onion mixture and cook until they soften and just start to brown. Add fresh thyme, nutmeg and tomato paste. Sauté for 1 minute then add the red wine, scraping up all of the brown meatball bits from the bottom of the pan. Stir in the tomato puree then bring to a simmer. Let the sauce simmer uncovered on low heat for about 15 minutes. Taste the sauce and season with salt and pepper before gently adding your meatballs to the sauce. Put the top back on the pot then simmer the meatballs in the sauce until just cooked through and slightly pink inside. Turn off the heat then stir in the cream. 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