Butternut Squash Risotto

A holiday season staple, this risotto demands a time standing at the oven that's ideal for chatting and sipping wine while the turkey bakes. Don't be tempted to rush!

For vegetarians, add 2 tsp. smoked paprika to the roasted squash, eliminate the pancetta and substitute a rich vegetable stock.

---

1 butternut squash, roughly 2 pounds
2 Tbsp olive oil
2 tsp kosher salt
2 tsp freshly ground black pepper
6 cups chicken stock
6 Tbsp unsalted butter
2 ounces pancetta, diced
2 large shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400F.

Peel the butternut squash, remove the seeds and cut into 3/4-inch cubes. Toss with the olive oil and 1 teaspoon each salt and pepper. Bake for 25 to 30 minutes, tossing once, until very tender. Set aside. 

Meanwhile, heat the chicken stock on medium-low heat. 

In a heavy-bottomed pot or Dutch oven, melt the butter. Sauté the pancetta and shallots on medium-low heat for 5 minutes, until the shallots are translucent but not browned. 

Add the rice and stir to fully coat the grains with butter. Add the wine and cook for 2 minutes. 

Add 2 full ladles of stock to the rice plus the saffron and 1 teaspoon each salt and pepper. Stir until the stock is absorbed.

Continue to add the warm stock, one ladle at a time, when the risotto starts to dry. Repeat until the rice is cooked, stirring every few minutes for 45 minutes to 1 hour. 

Remove from the heat and add the roasted squash cubes and parmesan to finish. 

Persimmon Tomatillo Salsa

Persimmons boast such natural sweetness you make think it unnatural. Complimented by fresh green cucumber, crisp celery and that unusual tomatillo essence of earth, the sweetness sings. Enjoy spread over a meaty white fish or with a simple corn chip--your choice.  

---

4 persimmons, peeled and diced

2 tomatillos, shucked and minced

1 celery stalk, minced

1 small cucumber

Small handful of cilantro, minced

1 lime

1 tsp. salt

Mix together the cut persimmons, tomatillos and celery. 

Peel and puree the cucumber in a food processor. Strain to reserve the juice. Add 2 Tbsp. of juice to the mixture. 

Season with salt and the juice of one lime. Chill for at least 1 hour. 

Spiced Black and White Rice Salad

Not your average rice salad, this recipe combines two types of rice to achieve color and textural appeal. The grains are scented in the cooking process with a Persian-influenced spice blend and freshened with a bright, herbal vinaigrette. 

---

1 tsp cumin seed

1 tsp coriander seed

5 cardamom pods

10 whole cloves

1/4 tsp black peppercorn

1 cup black rice

1 cup jasmine rice

3.5 water, divided

1 tsp salt, divided

2 Tbsp butter, divided

1/2 cup extra virgin olive oil

1 leek, thinly sliced

1 Tbsp fresh garlic

2 Tbsp fresh ginger

2 Tbsp sherry vinegar

Juice of 1 lemon, divided

2 Tbsp. fresh basil, julienned

2 Tbsp. fresh mint, minced

1 tsp thyme, chopped

1/3 pound Chinese long beans or green beans, blanched and cut on a bias

In a spice grinder, pulse together the first 5 ingredients until finely ground.

Place each type of rice in two separate pots. Cover each with 1 3/4 cup water, 1 Tbsp butter, 1/2 tsp. salt and 1/2 of the spice blend. Bring to a boil, then cover and simmer for 20-25 minutes, or until al dente. Spread cooked rice on a sheet pan to cool. 

Meanwhile, set 1/2 cup olive oil and the thinly sliced leeks on medium-low to slowly cook for about 15 minutes. Set aside to cool. 

Mince the garlic and ginger. Puree or mash together with a pestle to create a paste, adding a pinch of salt.

Add the garlic-ginger paste, sherry vinegar, the juice of half a lemon, and chopped fresh herbs to the leek oil. Shake or stir to emulsify the vinaigrette. The vinaigrette can be made a day in advance. 

Combine the black and white rice with the beans in a bowl. Add the vinaigrette and mix thoroughly. Season with the remaining lemon juice and salt to taste. Serve at room temperature. 

---

Photograph by Elan Palmitessa

Peach Butter

Preserving the bounty at harvest time is a routine deeply entrenched in our cultural heritage. This peach butter is perfectly sweet and tart with warm spices that will translate through the winter. Now go ahead, buy all the peaches you can.

---

5 lb. peaches, cut into 1 inch dices, leaving the skin on

1 – 1.5 cup sugar, depending on sweetness of peaches

1 stick cinnamon

2 inches ginger, sliced

1 vanilla bean, halved and scraped

4 star anise

8x8 inch square of cheesecloth

Puree together the peaches and sugar in a food processor.

Place all spices together on the sheet of cheesecloth. Wrap and tie to create a bundle.

Add peach puree and spice bundle to a heavy bottomed pot. Cook over medium low, stirring often, for 60 to 75 minutes. Test for doneness by checking the thickness on a cool spoon.

Remove the spice bundle. Can according to manufacturers instructions if desired. Makes 2 1/2 pints of butter. 

Chow-Chow Egg Salad

This recipe is brought to you by Seed Life Skills, Chef Hugh Acheson's new non-profit organization dedicated to empowering youth to become sustainable stewards of food and financial resources. The program aims to revitalize hands-on home economics skills in today's youth by providing experiential finance, culinary and DIY curriculum and resources to teachers and partnered programs in the community.

The youth involved with Chess and Community may not have known chow-chow by name and probably had never mixed up an egg salad for lunch, but through Seed Life Skills, they spent one morning learning about knife skills, food safety, canning techniques and even the simple art of hard-boiling an egg. They also learned that cooking from scratch can be a rewarding means of nourishing your loved ones.

Classic Chow-Chow
Makes 2 quarts or 4 pints

3 cups finely chopped cabbage
1 cup minced celery
2 cups diced green tomatoes
2 cups chopped red bell peppers
2 cups chopped cucumbers
1 cup minced sweet onion
1 cup minced scallions
2 tsp yellow mustard seeds
2 Tbsp kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 tsp ground cumin
2 tsp chile powder
1 1/2 tsp celery seeds

In a large bowl, mix together the cabbage, cucumbers, celery, tomatoes, bell peppers, sweet onion, and scallions. Add the salt and mix thoroughly. Let sit at room temperature for 2 hours, then drain off the excess liquid.

Combine the vegetables with the spices and vinegar in a nonreactive pot. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. 

To can the chow-chow, carefully ladle the mixture into hot, sterilized jars, leaving 1/2 inch headspace in each. Cap with lids and bands. Process according to the jar manufacturer's instructions.

Chow-Chow Egg Salad

6 eggs
1/4 cup mayonnaise
1/2 cup finely chopped celery with its leaves
1/4 cup chopped onion
3 Tbsp Chow-Chow
salt and pepper to taste

Place the eggs in a large saucepan and cover with 1 inch of cool water. Slowly bring the water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let 12 for 12 minutes.

Transfer eggs to a colander. Rinse with cool water immediately to stop cooking. Peel cooled eggs and roughly chop them.

In a medium bowl, combine all ingredients. Salt and pepper to taste and serve as sandwiches or with crackers. 

---

Recipe by Seed Life Skills
Photographs by Amanda Greene

Stuffed Summer Squash with Kielbasa Pork

Contrary to their winter cousins, summer squash have a tender skin that will nearly melt away when cooked. Here, the skin is prepared al dente, lending a delicate crunch and an edible container for your meal. The sweetness of a young squash pairs perfectly with the smokey heat that is characteristic of kielbasa.

---

1 lb. (or about 4 individual) young squash, cut in half lengthwise
1 medium tomato, halved
¼ tsp nutmeg
½ tsp marjoram
½ tsp chipotle chili powder
½ tsp ground mustard
½ tsp dried thyme or 4 sprigs fresh thyme, picked and lightly chopped
¼ lb ground pork
1 tsp. capers, drained and patted dry
½ tsp kosher salt
8-10 leaves fresh basil
3 Tbsp. crème fraiche or sour cream
2 tsp. Coleman's mustard, optional

Preheat oven to 350 F.

Drizzle tomatoes and squash lightly with olive oil. Arrange them, cut side down, on a rimmed sheet pan in the oven. Bake for 20-25 minutes, or until squash are tender.

Meanwhile, mix together the nutmeg, marjoram, chili powder, mustard, thyme and salt. Add the kielbasa spice blend to the ground pork and incorporate well. Sauté over medium heat until just cooked through. Set aside.

Add about ½ inch layer of vegetable oil to the pan and bring to medium-high heat. Fry the capers until crisped, about 2 minutes. Set aside on a paper towel.

Gently hollow out each squash, reserving the flesh in a small bowl. Season with salt to taste. Slice the baked tomatoes. 

Layer the inside of each squash with tomato, squash and whole basil leaves, finishing with ground pork on top. 

To serve, broil the stuffed squash for 3-5 minutes. Mix together crème fraiche and mustard. Finish each squash with a dollop of crème fraiche mixture and crispy capers. 

Gluten-Free Tomato-Strawberry Pie

A marriage of the two quintessential summer fruits. Because tomatoes are a fruit, remember?

---

1 recipe gluten-free pie dough 

1 cup sugar
3 Tbsp. gluten-free AP “flour”
zest of one orange
1 Tbsp. minced rosemary
pinch of kosher salt
12 oz. tomatoes
1 pound strawberries, hulled and quartered
1 egg yolk
2 Tbsp. heavy cream
turbinado sugar, to garnish

Bring a medium pot of water to a rolling boil. Prepare a bowl of ice water nearby. Cut a shallow “X” in the bottom of each tomato. Boil the tomatoes for 25-30 seconds then plunge them directly into the ice water. 

Combine sugar, flour, zest, rosemary and salt. Set aside. 

Once cooled, peel the tomatoes and slice, coring as necessary. Toss together the strawberries and tomatoes. Set aside. 

Heat the oven to 375 F.

Dust a piece of parchment paper with gluten-free “flour” mix. On the paper, roll out half the dough into an 1/8 inch thick round. Place the round on a flat surface in the freezer for 5 minutes.

Grease a 9” pie pan. On another piece of “flour” dusted parchment, roll out the remaining dough to 1/8 inch thick, using more “flour” as needed. Set the pie pan upside down on the rolled out dough and quickly flip the dough into the pan. Trim any overhang and press together any cracks. 

Pour half the fruit mixture into the pie pan followed by half of the sugar mixture sprinkled evenly around. Repeat to fill. 

Remove the second piecrust from the freezer. Slice the dough into ¾ - 1 inch wide strips. Quickly lay the strips on top of the pie into a lattice design. 

Whisk together egg yolk and heavy cream. Brush the crust with egg wash and sprinkle with turbinado sugar, if desired. Place pie in the oven and bake for 50 minutes, or until lightly golden brown and bubbling. 

*Gluten-free pie dough can be substituted with your favorite standard pie dough in all instances

Gluten-Free Pie Dough

a gluten-free alternative to piecrust and more, brought to us by Kirsten Bradford of Kiki’s Bakeshop in Watkinsville, Ga.

4 cup white rice flour
2 cup brown rice flour
2 cup potato starch
1 cup tapioca starch
2 Tbsp. xanthan gum

Whisk together and set aside. This is the gluten-free all-purpose “flour” that can be used as a substitute for AP flour in most pie, cake and cookie recipes.   

18 oz. gluten free AP “flour”
6 oz. sugar
12 oz. cold butter, cut to ½ inch cubes
1 egg
1 tsp. vanilla
pinch of kosher salt

Combine the “flour” and sugar in the bowl of a mixer with a paddle attachment. Add the cold butter and mix until it resembles a streusel. 

Add the egg, vanilla and salt. Mix until it lobs up into a ball. 

Chill dough in the fridge for at least 2 hours before use. 

Chopped Spring Salad

In the South, spring arrives overnight. It teases with an occasional warming breeze, the shock of color in the early daffodil and the vibrant iris, or with the crowd at opening day of your local farmers market. After all the hints and flirtations, however, it comes one morning and it is fleeting. In spring, we want everything fresh, young, and barely cooked. Delicate pea shoots and the first ripe tomatoes are like jewels to be treasured. 

---

half of one leek

4 radishes

half pint heirloom cherry tomatoes

4 dried figs

1/2 Tbsp. extra virgin olive oil

salt and white pepper to taste

half of one lemon, juiced

handful pea shoots, roughly chopped

Trim the dark green tops off the leek. Clean thoroughly and thinly slice. Shave radishes thin using a mandoline, and julienne half of them. Quarter the tomatoes and figs. Toss together with lemon juice, olive oil and salt and pepper to taste. Top with pea shoots. 

Serve with warm crusty bread.

Last Word's Parsnip Soup

In Atlanta's Old Fourth Ward, Last Word combines the talents of chefs and friends Eddie Russell and Matt Palmerlee for a chef-centric, ingredient-focused take on tapas dining with subtle nods to Middle Eastern tradition. In this silky, pristine soup, we find a nutty richness met by the slight tang of lemon that whispers of another land.

---

cheese cloth
kitchen twine
2 fresh bay leaves
small handful of fresh thyme, de-stemmed
1 lb. parsnips, peeled and halved lengthwise
1 Tbsp. honey
salt to taste
1 Tbsp. olive oil
2 small yellow onions, diced
1 small celery root, peeled and diced
8 cups vegetable stock or water
1 lemon, zested and juiced, divided
2 cups heavy cream
1/2 tsp. curry powder
1/4 cup yogurt

Preheat oven to 350F.

With the twine and cheese cloth, wrap and tie off bay & thyme into a bouquet garni.

In a large bowl, evenly coat the parsnips with honey and lightly season with salt. Spread evenly on a baking sheet and roast until tender and caramelized, 30 - 45 minutes. Remove and dice when cool enough to handle.

In a large pot on medium heat, heat oil and add diced onions. Sweat until translucent. Add the celery root and cook until tender. Add parsnip, bouquet, and zest stirring to combine. Add the stock and cook for 30 minutes on low to medium heat. Add heavy cream and remove from heat.

Puree in a blender and pass through a fine mesh strainer. Season to taste and serve immediately or let cool and store in airtight container for up to 5 days.

Stir together curry powder and yogurt. Serve the soup with small dollop of yogurt.

Recipe by Matt Palmerlee and Eddie Russell, co-Executive Chefs at Last Word

Pottery by Erica Lackey

Pork Shoulder Pot Pie

Pork and cornmeal. Collards and vinegar. Flour and lard. Classic pairings brought together in this Pork Shoulder Pot Pie, the perfect meal to warm the kitchen on a cold winter day. We made ours with leaf lard and pork shoulder from the pastured pigs raised in Madison County, Georgia by farmer Benji Anderson. Leaf lard is found around the kidney and loin of the pig and makes for the cleanest lard and the flakiest crusts.

For the Crust

1 ¼ cup flour

¼ cup cornmeal

1 tsp. salt

¼ tsp. pepper

½ cup cold rendered leaf lard

¼ cup ice water

For the Filling

2-3 lbs. pork shoulder

3 cinnamon sticks

1 large bunch collards, chopped

1 onion, chopped

2 cloves garlic, minced

1.5 lb. rutabaga, peeled and diced

1.5 lb. sweet potatoes, peeled and diced

1 bulb fennel, sliced

1 tsp. each coriander and cumin

2 Tbsp rendered leaf lard or other fat

2 Tbsp. flour

3 ¼ cup chicken stock, divided

½ cup cider vinegar

Mix together the flour, cornmeal, salt and pepper. Quickly cut in the leaf lard. Add 6-8 Tbsp. cold water and knead the dough just until it comes together. Refrigerate for 30 minutes or overnight. Roll out the dough into a single round and freeze for 2 hours.

Preheat oven to 300F.

Rub the entire pork shoulder with 2-3 Tbsp. of kosher salt. Cut 3 slits in the meat and insert a cinnamon stick in each. Roast for 1½ hours. Pull the meat.

In the final 30 minutes of the pork’s cooking time, mix together rutabaga, sweet potatoes and fennel with 1 Tbsp. olive oil, coriander, cumin, salt and pepper. Roast in the oven until tender.

In a pan, braise collards with onion, garlic and cider vinegar, 1 Tbsp. olive oil. Cook until just tender. Salt and pepper to taste.

For the gravy, warm together 2 ½ cup chicken stock with ½ cup apple cider vinegar. Melt 2 Tbsp. leaf lard in a pan. Add the flour and cook while stirring for 3-5 minutes until a roux forms. Gradually add warmed liquid, whisking over medium heat until gravy thickens. Salt to taste.

Heat the oven to 350F. Score the crust and bake on a parchment-lined sheet for 15 minutes, or until it begins to poof up.

Combine the pork, vegetables, collards and ¾ cup chicken stock in a cast iron pan. Top with gravy and turn gently to distribute evenly. Slide the par-baked crust onto the filling to cover.

Finish baking the pie for 20-30 minutes or until bubbling with a golden brown crust.

Recipe by Sarah Lockman, Pastry Chef at The National

Muscadine Shrub Spritz

     Muddle 3-5 muscadines and scuppernongs of varying sizes with:

           Juice of 1 mid-sized lemon

           ¼ - ½ oz. muscadine shrub depending on desired tartness

           ¼ oz. simple syrup

     Mix with:

           1 oz. dry gin

           1.5 oz. Aperol

Shake until ice cold and fine strain into a tall glass. Fill with ice, top with soda, and turn in a tumbler to mix. Garnish with a lemon wheel and 3-5 whole muscadines.

For the muscadine shrub 

    32 oz. muscadines, gently smashed

    32 oz. apple cider vinegar

    2 cups sugar

Mix together muscadines and apple cider vinegar. Let steep in the refrigerator for 7 days.

Simmer the mixture for one hour. Strain.

Add the sugar, stirring until dissolved. Use as desired.

Scuppernong Country Captain

¼ cup flour
1 tsp. each salt, black pepper, thyme
6-8 chicken thighs
2 Tbsp. butter
1 medium onion, diced
1 bell pepper, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, minced
2 ½ Tbsp. curry powder
½ pint Scuppernongs, halved and seeded
¾ cup canned chopped tomatoes with juices
¼ cup roasted salted peanuts, chopped

---

Preheat the oven to 325 degrees.

Mix together flour, salt, pepper and thyme on a plate; dredge the chicken thighs to lightly coat. Melt butter in a cast-iron skillet. Fry thighs over medium heat until browned on all sides, about 4 minutes per side.

Reserve 1 Tbsp. of fat in the pan. Add onion, pepper, carrot, celery and garlic. Sauté over medium-high heat, 6-8 minutes or until tender. Add the tomatoes, scuppernongs and curry powder. Bring to a boil, then simmer for 8-10 minutes. Season to taste with salt and pepper.

Arrange the thighs atop the tomato sauce and bake for 20 minutes, or until the chicken is cooked through. Serve sprinkled with peanuts and fresh scuppernongs to garnish.

Classic Boiled Peanuts

4 cups green peanuts, sorted and cleaned
¼ cup salt

---

Combine peanuts and salt in a pot with a lid. Cover with water and bring to a boil. Reduce to a hardy simmer and cover with the lid. Allow the peanuts to cook for 2-3 hours, stirring on occasion until the peanuts are al dente. Taste for saltiness; add more salt or water as needed. Continue to cook until the peanuts reach your preferred texture.

Scuppernong Sorbet

8 oz. scuppernongs, washed
½ cup crisp white wine, such as Gruner Veltliner
½ cup water
½ cup granulated sugar
1 lemon, juiced

---

Squeeze the pulp, seeds and juice from each grape into a container with the juice of the lemon. Reserve the thick skins and save for later use, if desired.*

Combine all the scuppernong pulp and juice in a pot with the water and sugar. Heat to a simmer, stirring occasionally. Cook until the pulp begins to break down, about 15 to 20 minutes. Pulse in blender to break apart the pulp and run the mixture through a strainer to remove all the seeds. Try to squeeze out as much liquid as possible.

Add the wine, cool and freeze according to the instructions provided by your ice cream machine manufacturer.


*Note: the skins reserved from this recipe can be boiled until soft and used in pie fillings and jams.

Old Man Smith

2 oz Bourbon or Rye Whiskey
2 Thin Slices of Apple
1 Tablespoon Brown Sugar
1 Cherry
2 Dashes Peychaud's Bitters

---

Place one apple slice, the cherry, brown sugar, and bitters into a glass or shaker.  Muddle these ingredients until the juices from the apple and cherry have dissolved the brown sugar into a paste.  Pour bourbon over the mixture.  Add ice and stir until cold.  Strain into a rocks glass and add fresh ice if desired.  Garnish with the second apple slice.
 
For a Spiced Old Man Smith, infuse the bourbon with a cinnamon stick for two days. Remove the cinnamon and proceed with the original recipe.

---

Photograph by Rinne Allen

Biscuits by Hand

2 ¼ cup all-purpose flour
1 tsp. kosher salt 
2 tsp. baking powder
½ tsp. baking soda
8 oz. chilled butter
1 cup buttermilk
maldon salt and melted butter to garnish

---

Preheat oven to 425 F

Mix together flour, salt, baking powder and baking soda. 

Grate very cold butter into the dry mixture and incorporate until the individual butter flakes are separated and coated in flour. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon or your hands until the dough is just moistened. 

Turn the dough out onto a floured surface. Gently fold the dough and lightly press to flatten into a rectangle. Repeat 4 to 5 times, being very careful not to overwork the dough. 

Without using much force, pat the dough to flatten to one inch thick. A soft touch is key to retaining the flakes achieved through folding. 

Using a round cutter, cut biscuits to three inches. Garnish with a brush of melted butter and a few flakes of sea salt. 

Bake until golden brown, 15 - 20 minutes.

Trinidadian Pepper Pot

3 garlic cloves, minced
1/2 tsp. ground Guajillo chili
1 tsp. fresh thyme
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
2-4 hot chilies, such as an scotch bonnet, sliced
2.25 pounds bone-in beef shank
3 onions, sliced
2 Tbsp. cassareep* (optional, a traditional savory spiced sauce made from cooking the cassava root)

---

Combine all ingredients and let marinate overnight.

Remove beef from marinade, reserving the marinade.

Brown the shanks on all sides in batches.

Return all the beef to a large pan. Add the marinade and enough water to cover. Braise at 200F at least 5 hours, preferably overnight.

While warm, strain the beef from the braising liquid. Reduce braising liquid to a sauce consistency. Salt to taste after reduced. Meanwhile, remove the beef and marrow from the bones, and return them to the sauce. Ladle over roasted potatoes, and garnish with grilled okra to serve.

*As an alternative to Cassareep, combine 2 Tbsp. vinegar, ½ Tbsp. molasses, ½ Tbsp. fresh lime juice.

---

Recipe by Sal Speights, Chef de Cuisine at Heirloom Café and Fresh Market