LOCALLY,
NATURALLY &
HUMANELY.
Castle Hill
Inn & Resort
Newport, RI
Mews Tavern
Wakefield, RI
Local 121
Providence, RI
Persimmon
Bristol, RI
Ocean House
Watch Hill, RI
Nicks on Broadway
Providence, RI
CHEFS & RECIPES
Shepherd’s Pie with Curried Sweet Potatoes
This past week we had Shepherd’s pie with Curried Sweet Potatoes at the Farmers Market and many of you seemed to enjoy it. There was none left to take home. This dish is a perfect winter meal – low cost and healthy.
Ingredients:
3 large sweet potatoes
olive oil
1 red onion
2 cloves garlic
curry powder
sea salt & pepper
1/2 cup half & half
1 package dried enoki mushrooms
1 1/2 lbs ground beef
1/2 tablespoon chili rub
1/2 cup chucken stock (or beef stock)
Directions:
Peel & slice 3 large sweet potatos – placed in deep pan with olive oil, sea salt, curry powder & fresh cracked black pepper. Toss and coat liberally on all sides. Bake sweet potatos for about 45 minutes at 400. Mash up with 1/2 cup of half & half.
Defrost a 1.25 pound package of Treaty Rock 100% grass-fed dry-aged ground beef in warm water in the sink. Chop 2 cloves of garlic; Chop 1 red onion. Rehydrate dried enoki mushrooms in simmering water for 5 minutes. Chop mushrooms and reserve liquid.
Brown beef – remove 6 tablespoons of fat – reserving a little for flavor. Add garlic, onions, mushrooms, 2 tablespoons chopped parsley, sea salt, fresh cracked black pepper, a nice pinch of chili rub (ancho & chipotle). Saute with 1/2 cup of reserved mushroom liquid. When it reduces add 1/2 cup of chicken stock or beef stock and continue simmering for 5-10 more minutes.
Place beef mixture in bottom of 9″square baking dish. Top with sweet potato mash and generous sprinkle of curry powder. Bake 30 more minutes at 375.
Beef Burgundy Stew
Yield: 8 servings, serving size approximately 1 1/2 cups
Ingredients:
2 teaspoons vegetable oil.
1 1/2 lbs lean boneless round steak (1 1/2 inch think) trimmed and cut into 1″ cubes
2 large garlic cloves, minced
3 cups Burgundy or other dry red wine
1/4 cup tomato paste
1/2 teaspoon dried thyme
2 bay leaves
1/2 cup water
2 (10 1/2 ounce) canned beef broth
10 small red potatoes (quartered)
6 medium carrots, cut into 1″ pieces
2 small onions, quartered
1 (8 ounce) packaged mushrooms, halved
3 tablespoons water
3 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley (optional)
Directions:
1. Heat oil in large Dutch oven coated with cooking spray, over medium to high heat. Add steak, and cook 8 minutes on all sides, or until browned. Add garlic, and saute 1 minute. Add wine, tomato paste, thyme, and bay leaves; bring mixture to a boil. Cover, reduce heat, and simmer 50 minutes.
2. Add 1/2 cup water and next 4 ingredients (through onions), bring to a boil. Cover, reduce heat, and simmer 40 minutes.
3. Stir in mushrooms. Cover and cook for 50 minutes or until steak is tender. Discard bay leaves.
4. Combine 3 tablespoons water and corn starch in a small bowl; add to pan. Cook 2 minutes or until thickened, stirring constantly. Stir in salt and pepper. Laddle stew into bowls, sprinkle in parsley (if desired).
Treaty Rock petite Filet Mignon
Ingredients:
2 Treaty Rock petite Filet Mignon
1 small onion sliced thinly
1 large clove garlic roughly minced
1 cup sliced white or baby bella mushrooms
butter
olive oil
1 1/2 cups Port Wine
Directions:
In a medium fry pan, melt butter with an equal amount of olive oil. Add filets and cook on high heat for 3 minutes on each side to sear outside of filets. Remove filets from pan and set aside. Add onion, garlic and mushrooms, continuing to cook on high heat. Once very well cooked, turn down heat and slowly deglaze pan with Port Wine. Cook sauce on low until it starts to thicken slightly. Add steaks and juices back to pan and remove from heat. Serve over risotto, pan fried potatoes or wild rice.
