Maggie Long - A Meal Inspired by the Garden’s Bounty

Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!

Arugula and Feta Salad with Heirloom Tomatoes (Serves 8)
2 T fresh lemon juice
1/2 C extra virgin olive oil
1/8 t kosher salt
1/8 teaspoon black pepper
1/4 C pitted dates
1/4 lb. arugula
1 head radicchio - torn into bite size pieces
3 oz. (1/2 C) feta cheese - crumbled
2 heirloom tomatoes - cut into 1/8's

Whisk together lemon juice, oil, salt and pepper in a bowl until well combined.
Halve the dates lengthwise and thinly crosswise.
Toss together the arugula, radicchio, tomatoes, feta and dates in a large bowl, then toss with enough vinaigrette to coat.

Orzo with Cinnamon Brown Butter and Parsley (Serves 8)
1 lb. orzo
1/4 C unsalted butter
2 T olive oil
1/4 t cinnamon
1/4 t black pepper
3/4 C fresh flat leaf parsley (2 bunches) - chopped
Cook orzo in a 6-8 qt. pot of salted boiling water until tender.

While orzo cooks, melt butter in a small heavy skillet over moderately how heat, then simmer until golden brown with a nutty aroma. About 5 minutes. Remove skillet from heat, then stir in cinnamon and pepper.
Drain orzo in a colander, then return to the pot. Add brown butter mixture and parsley. Toss until combined, well season with salt.

Roasted Zucchini and Radishes (Serves 8)
2 lb. zucchini
7 T extra virgin olive oil
1 t kosher salt
1/2 t black pepper
3 bunches large radishes - 2 1/4 lbs. total with greens - greens discarded

Preheat oven to 450 degrees - put 2 shallow baking pans in the preheated oven.
Halve the zucchini lengthwise, then cut crosswise into 1/4 inch pieces. Toss with 1/4 cup oil, 1/2 t salt, and 1/4 t pepper in a large bowl. Halve the radishes lengthwise then cut crosswise into 1/4 inch pieces. Toss with remaining olive oil, salt and pepper in another large bowl.
Working quickly spread zucchini in one of the preheated baking pans, place in oven. Place the radishes in the other pan and place in oven.
Roast the vegetables without stirring until lightly browned and tender 20 - 25 minutes, and then ross together in a large bowl.

Grilled Leg of Lamb with Fresh Thyme (Serves 8)
4 large garlic cloves
1 1/2 t kosher salt
2 T olive oil
1 t lemon zest - finely grated
1 T fresh lemon juice
5 t fresh thyme, minced
1 t black pepper
1/2 t ground allspice
1 (6 1/2 - 7 lb.) bone in, leg of lamb - trimmed of all but a thin layer of fat

Mince garlic, then mash to a paste with salt. Stir together the garlic paste, oil, lemon zest and juice, thyme, pepper and allspice. Put lamb fat side up in a large ceramic or glass dish. Using a pairing knife, make 1 1/2 inch long slits (about 2 inches deep) 2 inches apart all over the leg of lamb. Reserve 1 teaspoon of the thyme mixture and push the remainder into the slits, then rub all over with reserved teaspoon of mixture. Marinate the lamb, covered and chilled for 12 hours.

Let the lamb stand at room temperature 30 minutes before grilling.
Preheat a gas grill by turning on high, covered 10 minutes and then turn off all burners except the one closest to you.

Oil grill rack and grill lamb over area of the grill with burners turned off, covered without turning until thermometer inserted into the thickest part of the roast (almost to the bone but not touching it) registers 125 degrees for medium rare 1 1/4 to 1 1/2 hours.
Let lamb stand on a cutting board uncovered for 30 minutes.

The following recipe was included in Maggie's handouts but was not prepared at the session.

Sweet Corn and Vegetable Chowder (Serves 4)
24 ears fresh corn - shucked
1 Yukon gold potato
1 vanilla bean - split
2 lbs. fresh or frozen edamame, fava or lima bean (approx. 1 cup shelled)
1 to 2 T water
Salt and freshly ground pepper to taste
1/2 C arugula or spinach - shredded
1 T lemon zest
1 T fresh lemon juice

Preheat oven to 450. Place 2 ears of corn directly on the oven rack to roast turning occasionally, until golden brown, 20-25 minutes. Remove from the oven and let cool. When cool, cut the roasted corn kernels off the cob.

Meanwhile, cook the potato in salted boiling water until tender in the center when pierced, 20-25 minutes. Drain and let cool to the rouch. Slip the skin off and cut the potato into 1/4 inch dice.

With a large sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and the vanilla bean in a medium non-reactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so the liquid doesn't curdle. The natural starch in the juice will thicken it to a sauce consistency. The degree of thickness will depend on the amount of starch in the corn. If the soup is too thick, thin it with a little water or lemon juice. Remove from the heat.

Fish out the vanilla bean and with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. If the soup appears a little broken, don't worry. Blend the soup in a blender at medium speed for a silky smooth consistency. Return the soup to the saucepan.

Put the roasted corn kernels, beans and potato in a medium saucepan or skillet with water. Bring to simmer over medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the water and add the vegetables to the soup. Stir in the shredded greens, lemon zest, lemon juice, salt and pepper.

Filed under Chefs • Recipes • Entrees • Salads • Sides • Soups & Stews