Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

fall meals

Chicken and Biscuits

By

Adapted from the recipe by Blair Lonergan

Makes 6-8 servings

Prep time: 35 min 

Cook time: 22 min

Ingredients

*Ingredients currently available at the farmers’ market

For the filling:

  • 2 cups chicken broth
  • 1 cup whole milk*
  • ⅓ cup butter
  • 1 cup chopped onion*
  • 1 cup peeled and chopped carrots*
  • 1 cup chopped celery*
  • 1 cup trimmed and chopped green beans*
  • 3 cloves of garlic*, finely chopped
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups cooked, diced or shredded chicken*
  • 1 sprig fresh rosemary*, 10 sprigs fresh thyme*, 8 fresh sage leaves*, all tied in a bundle

For the biscuits:

  • 2 cups biscuit mix
  • ⅔-¾ cup cold buttermilk (or sub with regular milk*)
  • ½ cup grated cheddar cheese*
  • 1 teaspoon finely chopped parsley*
  • 2 tablespoons butter, melted
  • ⅛ teaspoon garlic powder

Instructions

Prepare the filling:

  1. Preheat oven to 425 degrees F. Spray a 3-quart casserole dish with cooking spray and set aside.
  2. In a separate bowl, whisk together chicken broth and milk. Set aside.
  3. Melt butter in a large skillet over medium-high heat. Add onion, carrot, celery, and green beans; sauté for 5-7 minutes. Add garlic, stirring for 1 minute. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture. Add the herb bundle.
  4. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken.
  5. Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

Prepare biscuits:

  1. Use a fork to stir the biscuit mix, buttermilk, cheese, and parsley until a soft dough forms.
  2. Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  3. Return to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  4. Stir melted butter and garlic powder; brush over warm biscuits, and serve.

Pepper-Encrusted Beef Tenderloin with Braised Red Cabbage

By

A pepper-encrusted beef tenderloin can be served with braised red cabbage and Saratoga Garlic aioli. This main course is perfect for a small gathering and pairs wonderfully with Galway Rock’s Reserve Riesling.

 

Adapted from the recipes by Dixie Elliott and Holly Nilsson

Makes 6 servings

Prep time: 30 min

Cook time: 1 hour

Ingredients

*Ingredients currently available at the farmers’ market

For the braised red cabbage:

  • 6 cups red cabbage*, chopped
  • 1 apple*, peeled and slice
  • ½ onion*, slivered
  • ¼ cup cider vinegar*
  • 3 tablespoons white sugar
  • ⅓ cup water (you may need more)
  • ⅛ teaspoon cloves
  • salt and pepper to taste

For the beef tenderloin:

  • 1 tbsp cracked black peppercorns
  • 2 tsp sea salt 
  • 2 tsp cumin seeds
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 2 tbsp olive oil
  • 2 2 ½ lb beef tenderloin*

Instructions

For the braised red cabbage:

  1. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to a low simmer and cover. Cook covered for 90 minutes stirring occasionally. Add more water if needed. Season to taste with salt and pepper.

For the beef tenderloin:

  1. Combine peppercorns , salt , cumin , paprika , coriander , cinnamon , cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.