Chef Kurt’s Mom’s Wild Rice Dressing
The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole. ~Kurt Friese
Continue reading » »Sweet Potato Puree with Honey and Crispy Shallots
This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve it with a holiday turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast.
4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
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Harvest Pasta
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
Continue reading » »Iowa City Chili
There’s a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin’ for a rib-sticking bowl of chili. It’s also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin’ ups” (as Kurt’s grandma used to call them).
Continue reading » »Braised and Glazed Five Spice Short Ribs
Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.
Continue reading » »Mushroom “Farrotto” with Roasted Butternut Squash and Shallots
Farro is an ancient strain of emmer wheat that, when cooked in this manner, has a texture similar to risotto. You can find it in many specialty shops and also online at ChefShop.com.
Continue reading » »Crisp Cornish Hens with Spiced Pomegranate-Honey Glaze
Removing the skin from the hens both decreases calories and increases the impact of this vibrant, spicy glaze. If you’ve never cooked with Cornish hens before, you’re in for a treat.
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