Shaker Fresh Cranberry Bean Chowder Recipes

Steps:

• Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
• While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
• Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
• Preheat oven to 400 degrees F.
• Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
• Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
• Yummy!

Steps:

• Clean and debeard the mussels. Stem them open. Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat). Cover the shelled mussels and keep refrigerated until ready to use.
• Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
• Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned.
• Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch.
• Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees F) for a few minutes.
• Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions.

Steps:

• Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
• Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
• Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
• Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.

Steps:

• Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
• Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt.
• Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.
• Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375˚ F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.
• Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.
• Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.
• Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and chile. Add crème fraîche and blend until incorporated.
• Serve the samosas hot or at room temperature with the chutney.

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Steps:

• In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving.

Steps:

• Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.