Roots of the Table

Ukrainian Beef Borscht | Ukrainskii Borshch

According to tradition, the borscht should have so many vegetables you could stand a spoon straight up in it. The earthy sweetness of this stew will make you fall in love with beets. This recipe was adapted from "The Art of Russian Cuisine," by Anne Volokh.

lb. boneless beef chuck

1 beef marrow bone

2 onions

1 carrot

1 parsley root

2 ounces celery root

1 teaspoon salt

3 medium beets

1 tablespoon unsalted butter

3 tomatoes

2 potatoes

1/3 head cabbage

1/2 teaspoon freshly ground black pepper

2 tablespoons tomato paste

1/2 cup fresh mushrooms, sliced

1-2 tablespoons parsley, finely chopped

1-2 tablespoons dill, finely chopped

3 garlic cloves, minced

Allow the chuck roast to become room temperature. Sear the roast on each side until browned. Add the roast to a large pot with 2 1/2 quarts of water, 1 teaspoon salt, 1 onion, 1/2 carrot, 1/2 parsley root. Bring to a boil and turn down to a low simmer, partially covered. Simmer for 1 hour, or until the beef is tender.

Remove the meat from the stock, put in a bowl, cover and reserve. Strain the stock, discarding the vegetables, and skim off all the fat.

Preheat the oven to 300 F, bake the beets for 40 minutes, or until tender. Allow to cool, peel, and shred on a coarse grater. Set aside.

Cut the remaining onion, and halves of the carrot, parsley root and celery into thin strips. In a heavy skillet, saute the vegetables in butter for 15 minutes, stirring often. Halve the tomatoes, and grate on a coarse grinder, discarding the peel. Saute the mushrooms, until browned, and set aside.

Peel the potatoes, and cut into 6 cubes. Remove the core from the cabbage, and cut the leaves into 1-inch squares. Bring the meat stock to a boil, add the potatoes, black pepper, and simmer for 15-30 minutes. Add the sauteed vegetables, beets, tomatoes, and tomato paste, and simmer for 10-20 minutes. Remove from the heat.

Shred or cut the meat into 1-inch cubes. Add the meat, parsley, dill, and garlic to the soup. Cover and let stand for 10 minutes

Chocolate Banana Snack Cake |

2 very ripe medium bananas

1 1/4 cups white whole wheat flour

3/4 cup sugar

1/4 cup unsweetened baking cocoa

1/3 cup coconut oil

2 eggs, beaten

1/3 cup water

1/4 cup soy milk

1 teaspoon baking soda

1 teaspoon white vinegar

1/4 teaspoon salt

1/3 cup semisweet chocolate chips

Heat oven to 350°F & grease a round 8 inch pan. Place bananas in large bowl & mash. Stir in remaining ingredients except chocolate chips. Pour batter into prepared pan. Sprinkle chocolate chips over batter.

Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

The Best Date Bar |

This is the date bar you didn’t even know you were craving - gooey, sweet & crumbly.

Filling:

2 1/2 cups medjool dates, pitted & chopped

1/3 cup raisins

1 cup water

2 tablespoons lemon juice

1 tablespoon brown

1 tablespoon maple syrup

1/2 teaspoon baking soda

Crisp:

1 3/4 cups old fashioned oats

1 cup white whole wheat flour (or all purpose)

3/4 cup brown sugar

1/4 teaspoon baking powder

3/4 cup butter (or coconut butter) , softened

1/4 cup walnuts, roughly chopped

pinch of salt

In medium saucepan, simmer the dates, raisins, water, brown sugar, lemon juice & maple syrup with a lid on. Simmer for 15-20 minutes, until the mixture is mostly broken down. Add the baking soda & cook for 5 minutes more.

In a large bowl, stir together the oats, flour, brown sugar, baking powder, butter & a pinch of sea salt. Line a 9x9 pan with parchment paper & grease the pan. Pour half of the crisp mixture into the bottom of the pan & press firmly. Pour the date mixture over the crisp & spread evenly. Add walnuts & a tablespoon of butter to the remaining crisp mixture. Pour across the top, spread evenly & press down gently. Bake for 40-60 minutes, until the top is golden brown. Allow to cool 2-4 hours

Vegetarian Charro Beans |

In our house, cooking beans is a weekly staple. These spicy creamy beans get their flavor from roasted vegetables & simmering slowly. Perfection can’t be rushed.

Ingredients:

2-3 cups pinto beans, dried

1 garlic clove

4-5 whole black peppercorns

1-2 bay leaves

1 medium onion, chopped

1-2 tomatoes, roasted

1 poblano, roasted & chopped

1-2 serranos, roasted

1 tablespoon cumin seeds, crushed

1 tablespoon coriander seeds, crushed a few sprigs of fresh cilantro & stems, minced

Salt & pepper

Rinse the beans & check for stones. Pour into a large stockpot & add bay leaf, garlic clove & peppercorns. Fill with filtered water a few inches above the line of the beans. Bring to a boil & reduce heat to a gentle simmer. Simmer for 2-3 hours, or until beans are tender but not falling apart. Remove from heat & allow to cool to room temperature.

Return the beans to medium high heat. Sauté onion until translucent & add cumin & coriander. Add the onion mixture to the beans. Stir the roasted tomatoes & serranos into the bean pot, crushing them against the wall of the pot with a wooden spoon. Add the cilantro, poblanos & salt & peppers to taste. Simmer for 1-2 hours on very low heat.

DIY Granola |

This granola will change your life. You will never look at store bought granola the same way again. I like to make two varieties at once, separating the granola evenly onto two sheet trays & make one classic nut & the other with fruit & coconut.

Ingredients:

4 cups old fashioned oats

1 cup nuts (pecan & almonds)

1/2 cup seeds (pepitas, sunflower seeds)

1/2 teaspoon cinnamon

1 teaspoon fine sea salt

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 teaspoon vanilla extract

Optoinal add-ins:

2/3 cups dried fruit (cranberries, raisins, blueberries)

1/3 cup coconut flakes

Line two rimmed baking sheets with parchment paper if you are making two types of granola. Preheat the oven to 350 F.

Mix oats, nuts & seeds, salt, cinnamon, coconut oil, vanilla & maple syrup together in a large bowl.

Pour evenly onto baking sheet(s). Bake for 15 minutes, stir gently, flipping to maintaining clumps of granola that are sticking together. Press down firmly to encourage clumping. If you are making a second variety, this is the moment to add the coconut flakes & dried fruit.

Bake for another 15-20 minutes, until the granola is golden brown. Don’t stir the granola at this point. Allow it to cool & the granola to clump together on the tray. Store in airtight glass containers

Stovetop Chicken & Dumplings

On a cold day, this is comfort food at its best. Tender herb dumplings floating in a hearty chicken stew. The chicken is poached in the stew, creating a full-flavored rich flavor.

Ingredients

Stew:

1 large onion, chopped

3-4 garlic cloves, minced

1-2 carrot, peeled & chopped

1-2 stalks celery, chopped

2 Idaho potatoes, peeled

5 sprigs fresh thyme

1 sprig fresh rosemary

1/2  free range chicken

olive oil

1 tablespoon butter

8-12 cups homemade chicken stock

1 tablespoon arrowroot powder

salt & pepper

Dumplings:

1 cup flour

2 tablespoons chopped herbs, parsley, thyme & chives

1/2 teaspoon garlic powder

1 tablespoon baking powder

1 cup buttermilk

1/4 teaspoon salt

1 egg, beaten

For the chicken stew, sauté the onions, celery, carrot & garlic in olive oil and a tablespoon of butter. Cut the chicken into pieces, leaving the bones. Add the potato, fresh herbs and chicken stock. When it comes to a boil, add the chicken, and turn the heat down to low. Allow to simmer gently for an hour, remove the chicken when it becomes fully cooked through (about 30 minutes). Cool the chicken, shred with two forks, and return to the stew. Thicken the stew by mixing in 1 tablespoon of arrowroot powder. Add salt & pepper to taste.

Banana-Oatmeal Chocolate Chip Cookies |

This cookie is the perfect combination between soft & crispy. A healthier cookie alternative to satisfy your cravings. Adapted from @williamssonoma

1/2 cup wheat flour

1/2 cup all purpose flour

1/2 cup rolled oats (not quick)

1/2 cup flaked coconut

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup brown sugar, packed

7 tablespoons coconut oil or butter

1 ripe banana, mashed

1 egg, room temperature

1/2 teaspoon vanilla

1/2 cup dark or semisweet chocolate chips

1/2 cup walnuts, chopped

Preheat oven to 325 F. Line baking sheets with parchment paper or silpat.

In a bowl, stir together flour, coconut, salt, oats, baking soda & cinnamon.

In a separate bowl, cream the sugar & coconut oil until fluffy. Add the banana, egg & vanilla. Stir in the flour mixture, then add chocolate & walnuts. Spoon dough by heaping tablespoons, spaced 2 inches apart on baking sheets.

Bake 12-15 minutes until golden brown. Let cool on sheet for 5 minutes & finish cooling on a rack. Makes 18 cookies allegedly.

Potato Leek Soup |

We were inspired to make this soup after having a divine potato leek soup @ochrebakery. Our version is a little healthier, using white beans to add protein & create a creamy texture.

2 pounds yukon gold potatoes, peeled

1-2 Idaho potatoes, skins on & sliced thick

1 head garlic, peeled & smashed

3 leeks, white parts sliced thick

1/2 sweet onion, diced

1/2 pound white beans, cooked, cooled & puréed

1/2 cup heavy cream

8 cups chicken broth (or vegetable broth)

Fresh dill, chives, thyme

1-2 bay leaves

Salt & pepper

Butter

Olive oil

#nye2021 Grilled Ribeye Steak & Lobster Tail with a Garlic & Chive Double Baked Potato, Macaroni & Cheese and a creamy Tomato Basil Soup.

Tied it all together with a Pinot2019. Recipes coming soon.

Turmeric Banana Smoothie |

Eggs in Purgatory |

We are a little obsessed with breakfast, especially a spicy tomato sauce with eggs cooked in a toasted bread slice & topped with fresh basil. This recipe was adapted from David Ruggerio’s “Little Italy” cookbook. @david.ruggerio

Ingredients:

Sourdough or Italian bread, cut into medium thick slices

Olive oil

Free Range Eggs

11/2 pounds Roma tomatoes

1/2 large Onion, finely diced

2-3 Garlic cloves, minced

Fresh Basil, cut into a chiffonade

Red pepper flakes

Salt & pepper

To make the sauce:

Sauté the onion until translucent & slightly caramelized. Add the garlic & red pepper flakes & sauté briefly, stirring frequently. Add the finely diced roma tomatoes & a pinch of salt. Stir & cover, simmering on medium heat until the sauce starts to break down.

While the sauce cooks, prepare the bread. Heat a large cast iron skillet with about 1/4 cup olive oil & cut the centers out of the bread slices.

Chorizo Omelette with Salsa Ranchera |

1/2 lb. chorizo

1/2 zucchini, diced

1/2 onion, diced

2 eggs beaten

Queso de Chihuahua or Muenster

Salt & pepper

Salsa Ranchera:

Small handful roasted poblano, sliced

1/2 red pepper sliced fine

2 red jalapeños, roasted & sliced

1/2 onion, sliced

3-4 garlic cloves, minced

1 lb. roma tomatoes, roasted

2 serranos, roasted & stems removed

Cumin seeds, toasted & crushed

Salt & pepper to taste

For the sauce:

Sauté the onion,pepper & garlic. Blend the tomatoes with the serranos. Add the cumin & poblanos. Add the blended onions & serranos & simmer on medium heat until thick.

For the omelette:

Peanut Butter Banana Granola Bar |

Imagine a healthy snack that also fulfills your heart’s desire for peanut butter & chocolate. This recipe makes regular peanut butter bars taste boring.

1 cup rolled oats

1/2 cup quinoa, rinsed

2 tablespoons chia seeds

1/4 teaspoon salt

1 teaspoon cinnamon

2 ripe bananas, mashed

1/2 teaspoon vanilla extract

1/4 cup almonds, chopped

1/4 cup pecans, whole

1/3 cup dried fruit (I used raisins)

1/4 cup peanut butter

2 tablespoons maple syrup

Ganache:

1 cup dark chocolate (chopped)

2-3 tablespoons heavy whipping cream

1 tablespoon butter

1-2 tablespoons coffee

Peanut Butter layer:

1 cup peanut butter

1/2 cup powdered sugar

Preheat the oven to 350 F. Line an 8x8 with parchment paper & grease lightly.

For the bars, mix the oats, quinoa, chia seeds, cinnamon, salt, bananas, almonds, pecans, & dried fruit together in a large bowl. Melt the peanut butter & maple syrup over low heat. Add to the banana oat mixture & press into the prepared 8x8 pan. Bake for 25 minutes. For the peanut butter layer, blend the powdered sugar & peanut butter together until fluffy & well blended.

For the ganache, melt the butter & chocolate over a double boiler stirring often. Add the coffee & heavy whipping cream -whisk until smooth.

When the granola bars have cooled spread on the peanut butter layer & top with the dark chocolate ganache. Cover & cool in the refrigerator until set.

Eggs Florentine

| This recipe was inspired by Eggs Florentine Benedict but it lacks the highly fattening yet classic béchamel sauce. Instead, the yolk & hot sauce serve as the rich sauce. If you’re not using free range cage free eggs it will taste nasty.

English muffins, toasted

1/4 pound spinach

1/2 onion, sliced

1-2 garlic cloves, minced

Eggs

Salt & pepper

Butter or olive oil

On medium heat, sauté the onions until translucent, add garlic & spinach. Put a lid on and cook briefly just until spinach has wilted. Toast english muffins.

Elk Pan Burgers | Substitute beef if you can’t find elk. We got lucky @purepastures & found a treasure of ethically sourced wild meats. Substitute a brioche bun if you prefer. Customize it! Get creative.

2 pounds ground elk

Salt & pepper

Pinch of garlic powder

Parmesan, grated

Mushrooms, sliced

1 onion, sliced

Thyme, minced

1-2 garlic cloves, minced

Arugula

Herb mayo

English muffins, toasted

Gently shape the ground meat into patties. Sauté on medium heat & baste with beer occasionally. Flip once & top with Parmesan. Sauté the mushrooms in butter with sliced onions, minced garlic & thyme.