In the CML Kitchen with Meagan Goheen

FROM CML’S KITCHEN

Tastes of Autumn From CML’s Kitchen

With Recipes and Photography by Meagan Goheen

Braised Chicken Thighs with Acorn Squash

Ingredients

8 bone-in, skin-on chicken thighs, patted dry Kosher salt, fresh ground pepper 2 TBSP Avocado oil 4 green onions, sliced; separate white and thin green parts from dark green parts 4 dried red chile peppers 2 cloves of garlic, finely diced 2-inch piece ginger, peeled and thinly sliced 1 cup dry white wine ½ cup soy sauce (can substitute coconut aminos or liquid aminos) 2 TBSP brown sugar 2 TBSP toasted sesame oil 2 cups chicken broth, divided 1 acorn squash, halved, seeds removed, sliced ½ inch thick 1 bunch kale, stems removed, leaves torn (or substitute mustard greens or Swiss chard) 2 TBSP rice vinegar Cooked Basmati rice (for serving)

Directions

Lightly season chicken thighs all over with salt and pepper. Heat avocado oil in made with love! a large Dutch oven or other heavy pot over medium-high. Working in two batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point). In the same pot, on medium-high heat add white and pale green parts of green onions, chilies, garlic and ginger and cook for about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 4 TBSP (about 5 minutes). In a small bowl combine soy sauce, brown sugar, sesame oil, and 1 cup of chicken broth; bring to a simmer. Return chicken to the pot, skin side up. Reduce heat simmer until chicken is cooked through (about 30 minutes). Remove chicken and transfer to a plate. To the same pot add acorn squash and remaining 1 cup of broth, submerging the squash. Add kale on top, cover and cook until squash is fork tender and kale is wilted, about 10 minutes. Uncover, bring heat up to medium and cook until sauce is reduced by two-thirds, about 10-15 minutes. Turn off heat and add vinegar over the acorn squash and kale. Add chicken back to the pot. Serve over rice and garnish with the green parts of the scallions.

Honey Crisp Apple Salad with Spiced Cider Vinaigrette

Ingredients

8 cups salad greens of choice (spring mix or arugula) 1 cup candied walnuts 2 honey crisp apples, sliced 4 ounces of goat cheese, crumbled

Spiced Cider Vinaigrette:

¼ cup apple cider vinegar 2 ½ TBSP honey 2 TBSP walnuts ¼ tsp cinnamon ¼ tsp salt ¼ tsp pepper ½ cup avocado oil (or olive oil)

Directions

To prepare the dressing: add all dressing ingredients except the oil to a food processor or blender and blend until smooth, slowly drizzle in the oil and continue to blend until combined well.

To prepare the candied walnuts:

Add 1 TBSP of butter, ¼ cup of sugar, ¼ tsp of cinnamon and 1 cup of walnuts to a small sauce pan. Over medium heat stir ingredients frequently for about 5 minutes until sugar is melted and nuts are coated. Immediately transfer to parchment paper to separate nuts and let harden.

To a large bowl add salad greens, walnuts, apples, and goat cheese, drizzle with vinaigrette.

Lion’s Mane Crab Cakes

Yields: 4-6 large cakes

We asked Avery Hughes, founder of High Country Fungi, to share one of his favorite recipes with CML Readers. Lion’s mane mushrooms have rich flavor and meatlike texture. They’re also full of antioxidants and compounds known to have many health benefits. We hope you’ll enjoy this delicious version of “crab cakes.”

Ingredients

1 lb Lion’s mane mushrooms 1/4 tsp salt 2 TBSP water 1/4 cup minced scallion 1/4 cup minced bell pepper 1/2 cup breadcrumbs 1/4 cup mayo 2 TBSP chopped herbs (cilantro, tarragon, parsley) 1 TBSP Worcestershire 1 tsp Old Bay seasoning 1 egg Flour for dredging Oil to cook the cakes in Fresh lemon

Instructions

Step 1: Wilt the mushrooms and remove the water

Pick the Lion’s mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.

Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Step 2: Mix mushrooms with the crab cake mix

Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out), adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Step 3: Cook

To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.

Heat a pan with a few tablespoons of oil.

Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Step 4: Serve and enjoy

Serve alone, with lemon, with aioli, or on a bun. All choices are delicious! (Recipe adapted from foragerchef.com)

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