Preserving Summer's Bounty of Tomatoes for this Smokey Lamb Bolognese

This is a quick Bolognese sauce that would rival the depth and richness of a long-cooked version.

Smokey Lamb Bolognese found on pages 239 & 240 in   The Vermont Non-GMO Cookbook   (Skyhorse Publishing).

Smokey Lamb Bolognese found on pages 239 & 240 in The Vermont Non-GMO Cookbook (Skyhorse Publishing).

Serves 6

1 28-ounce can high-quality whole, peeled tomatoes in juice, preferably San Marzano or about 2 pounds freshly-picked tomatoes, skins removed, flesh and seeds separated, and the fresh juices extracted

1/4 pound bacon, diced

3 tablespoons extra virgin olive oil, divided

1 small yellow onion, diced not small pieces

1 large carrot, peeled and diced into small pieces

1 small fennel bulb, fronds removed and reserved, bulb quartered and diced into 1/4-inch pieces

1 dried chipotle pepper

1/2 cup fresh chopped parsley stems

4 fresh thyme sprigs

2 medium garlic cloves, peeled and finely chopped

1 pound ground pastured lamb

3/4 cup fresh rough chopped flat leaf parsley leaves

Salt and freshly ground black pepper

1/3 cup freshly grated Parmigiano-Reggiano cheese

1 pound fresh pasta, such as broad egg noodles, pappardelle, or fettuccine

METHOD OF PREPARATION

Coarsely chop the tomatoes and place them in a bowl with any accumulated juice.  Set aside.

Saute the bacon in a large pot or Dutch oven over medium heat until the fat begins to render.  Add 2 tablespoons of the oil to the pot.  Add the onion, carrot, fennel, chipotle pepper, parsley stems, and thyme sprigs.  Season with salt and cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.  Add the garlic and cook until fragrant, about 2 minutes.

Add the lamb and season with salt and pepper.  Increase the heat to medium-high and cook, breaking up the meat with a fork, until it begins to brown, about 10 minutes.  Add the tomatoes, along with any accumulated juice, and parsley leaves.  Lower the heat and simmer, uncovered, stirring occasionally, until the sauce is thick, about 35 minutes.  Season with salt and pepper to taste.  Remove and discard the chipotle pepper and thyme sprigs.

When the Bolognese is almost done, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain, reserving 1/4 cup of the pasta water.  Return the pasta to the pot and toss with the remaining 1 tablespoon oil.  Add half of the sauce and toss to coat well, adding more sauce as desired.  If the sauce seems too dry, stir in the pasta water as needed.  Garnish with some of the reserved fennel fronds and sprinkles of Parmigiano-Reggiano cheese.  Serve with Olive Oil and Sea Sale Crostini (found on page 242 in The Vermont Non-GMO Cookbook).

Note: Allow the sauce to cool completely. Ladle bolognese into freezer-safe containers or heavy-duty freezer bags and label with date, then transfer to the freezer. The bolognese will last 3 to 4 months in the freezer.

Recipe from The Vermont Non-GMO Cookbook (Skyhorse Publishing, Oct. 2017) by Tracey Medeiros.

Turkey Recipe To Help You With Those Leftovers

Thanksgiving dinner is one of the most anticipated meals of the year.  This Green Mountain Sandwich with Maple Balsamic Vinaigrette will transform your leftover turkey into a delicious, exciting meal.

The earthy caramelized onions and maple balsamic vinaigrette add a subtle sweetness to the sandwich.  The peppery flavor of the arugula provides the perfect balance alongside the tart apple slices and roast turkey.  This dressing makes more than you will need for the sandwiches.  Use the leftovers as a marinade for chicken or as a dressing for local greens.

Green Mountain Sandwich with Maple Balsamic Vinaigrette

From The Vermont Non-GMO Cookbook (Skyhorse Publishing, Oct 2017) by Tracey Medeiros.

Makes 4 sandwiches

Maple Balsamic Vinaigrette

Makes about 3 cups

2/3 cup high-quality balsamic vinegar

1/2 cup pure maple syrup

1 tablespoon Dijon mustard (equal parts grainy and smooth, combined)

1 1/4 cups sunflower oil, preferably non-GMO

Salt and freshly ground black pepper

Caramelized Onions

Makes about 1 cup

1 tablespoon unsalted butter

1 pound yellow or white onions, halved and sliced into 1/8-inch-thick half-rounds

Salt and freshly ground black pepper

Green Mountain Sandwich

4 slices of Vermont cheddar cheese

2 1/2 ounces thinly sliced roasted turkey, for each sandwich, homemade or store-bought*

1 Granny Smith apple, cored and cut into 1/8-inch slices

1 1/4 cups packed arugula

8 slices of bread, such as rye or multigrain, toasted

Pickles, optional

To make the dressing: Place the vinegar, maple syrup, and mustards in a blender and pulse until combined. While the machine is running, slowly add the oil until a creamy vinaigrette forms. Season with salt and pepper to taste. Set aside.

Note: If you are roasting the turkey yourself, caramelize the onions while the turkey is roasting in the oven.

To caramelize the onions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 60 minutes. Season with salt and pepper to taste. Remove the onions from the heat and set aside.

To assemble the sandwich: Evenly divide the cheese on 4 slices of bread; top with turkey, apple slices, caramelized onions, and arugula. Drizzle each with the maple balsamic vinaigrette to taste. Season with salt and pepper to taste. Top with the remaining bread slices. Serve with a pickle on the side, if desired.

Variation: Note: You will need to brine the turkey for 3 days before you intend to serve the sandwiches.

Brine

4 cups vegetable broth

1/2 cup kosher salt

1/2 cup organic cane sugar

1/4 lemon, cut into thin slices

1/2 tablespoon molasses

1 pound local antibiotic- and hormone-free turkey breast

To brine the turkey breast: Combine the vegetable broth, salt, sugar, lemon slices, and molasses in a medium stockpot and bring to a boil over medium-high heat. Remove from the heat and let cool on the countertop for 30 minutes, then refrigerate until the brine is cold, about 30 minutes. Place the turkey breast in the brine, cover, and refrigerate for 3 days, turning the meat halfway through brining. Remove the turkey breast from the brine and pat dry with paper towels, discarding the remaining brine. Preheat the oven to 375 degrees Fahrenheit. Cook the meat until the internal temperature reaches 165 degrees Fahrenheit, about 70 minutes. Allow the turkey to rest for 15 minutes, then thinly slice the meat, as needed, for sandwiches.

CLICK ON THE LINK BELOW TO WATCH TRACEY'S COOKING SEGMENT ON WCAX:

 

Source: http://www.wcax.com/content/news/Chef-Trac...