Tag: Fall

Scalloped Roots & Tubers

Featuring Cabot Clothbound Cheddar  & Spring Brook Tarentaise

From Chef de Cuisine Brendan Corr of Co. NYC

Thanksgiving is a time to celebrate everything our great country has to offer. Chef Corr has provided us with the perfect recipe for that purpose – using not only the seasonal bounty from our nation’s vegetable farmers, but two of the finest made-in-the-USA cheeses we can think of. As patriotic as waving a flag, but more delicious, this dish has a place on every Thanksgiving table.

4 lbs mixed celeriac and sunchokes (Jerusalem Artichokes)

1 1/2 T Black Pepper

2 t Salt

6 cups whole milk

1/4 cup flour

1/4 cup butter (1/2 stick)

3/4 lb Cabot Clothbound Cheddar, grated or crumbled

3/4 lb Spring Brook Tarentaise, grated

1. Preheat oven to 375.
2. Wash and trim celeriac and sunchokes, then slice into discs of equal thickness.
3. In a large pot, combine milk, celeriac, sunchokes, salt & pepper. Simmer for 5 minutes, stirring constantly, taking care not to let the milk scald.
4. Remove vegetables and set aside.
5. In a separate pot, melt the butter and mix in the flour until the mixture is smooth and free of lumps. Cook, stirring constantly, until it bubbles, but don’t let it brown.
6. Add the milk to the butter and flour mixture, stirring constantly until the mixture comes to a boil, then cook for 2-3 minutes more until the mixture thickens (this is Bechamel sauce).
7. Mix the Cabot Clothbound Cheddar and Spring Brook Tarentaise cheeses and stir to combine with vegetables.
8. Layer vegetables in a 9 x 13 baking dish, pour the Bechamel on top, making sure that it covers everything.
8. Bake at 375 degrees for about an hour until cheese is melted and vegetables are golden brown.

Acorn Squash Gratin

Featuring Gruyere and Nueske’s Bacon

From Chef Harold Moore of Commerce

We’re all about any recipe that celebrates the flavors of the season and combines them with the year-round indulgences of cheese and cured meat. Here’s a simple and delicious side dish that makes good use of the squash and apples that are abundant at the farmer’s markets this time of year.

1 quart acorn squash puree (Approximately. 3 roasted and peeled acorn squashes)

1 tablespoon brown sugar

3 tablespoons soft butter

1 firm apple diced

1 cup Nueske’s Bacon, cooked crisp and diced

1 cup grated Gruyere

Salt and pepper to taste

1. Heat acorn squash puree on the stove top. When it is hot, stir in the brown sugar and butter. Season the mixture with salt and pepper according to your personal taste.
2. Fill a one quart gratin dish (or other oven-safe dish) with the squash
3. Top the squash with the diced apple and bacon
4. Liberally sprinkle with grated gruyere cheese.
5. Bake the gratin in a preheated 400 degree oven until golden brown. (Approximately 15 minutes)

Chicken Mole Enchiladas

Featuring Maple Leaf Jalapeno Jack & Mozzarella Co. Queso Blanco with Chiles

From Chef Andres A. Barrera of City Winery

They do things a little differently for Thanksgiving in the Barrera household, and at Murray’s we support that. After all, what is Thanksgiving about if not family tradition and indulgence in delicious food? We would certainly be thankful to be served these enchiladas any day of the year.

2 QT water

½ carrot, chopped

1 celery stalk, chopped

¼ Spanish onion, peel off

1 bay leaf, whole

1 lb boneless skinless chicken breast

2 Tablespoons olive oil

½ cup Spanish onion, diced small

1 clove garlic, minced

2 cups canned tomatoes, smooshed by hand

1 small canned chipotle pepper, minced

½ cup Maple Leaf Jalapeno Jack cheese, grated

6 corn tortillas

½ cup mole poblano base *found in any respectable Mexican grocery store*

1 cup chicken broth

½ cup Mozzarella Company Queso Blanco with Chiles

Salt & Pepper

1. Pre heat oven to 375 degrees.
2. In a saucepot, bring to a boil 2qts of water, the chopped carrots, celery, onion, bay leaf & 1½ Table spoons of salt.  Add the chicken breast and cook until still slightly pink in the center, think “mid-rare”.
3. In a smaller saucepan heat 2 tablespoons of olive oil over medium flame & add the small diced onion & minced garlic.  Cook for about 4 minutes allowing to brown only very slightly.  Add the minced chipotle & smooshed can tomatoes along with some juice from the tomatoes. Season to taste with salt and fresh cracked black pepper.
4. Reduce heat to low & allow to slowly cook until the chicken breast is finished cooking in the other pot.
5. Remove the vegetables & the breast from cooking liquid and set aside 1 cup of the remaining chicken flavored broth.
6. Carefully hand shred the hot chicken breast into long thick strips. Evenly divide the shredded chicken amongst the 6 corn tortillas. Sprinkle a generous amount of the Maple Leaf Jalapeno Jack cheese over the chicken. 
7. Remove the tomato sauce from the stove & pour ½ of the sauce into an oven safe baking pan. Roll the tortillas into “flute” shapes and place flap side down into the tomato sauce lined dish.  Pour the remaining tomato sauce over the enchiladas and place into preheated oven for 8 minutes.
8. In a small saucepan, bring to a boil, 1 cup of the reserved chicken broth.  Add ½ cup mole base & stir until the mole is thoroughly dissolved & has the consistency of melted chocolate.
9. Carefully remove the enchiladas from the oven and transfer to plates.  Pour your desired amount of mole sauce over the enchiladas and crumble Cojita cheese over the top.
10. Serve & enjoy!

Yields Six Enchiladas