Midwest Favorites To Share With The Family
Recipes by Chef Rachel Ponce
Photography by Hugo Martinez
Growing up in Chicago, hearty meals were the perfect layer of warmth needed for the transition from hot summer to chilly, windy fall. These dishes are heirlooms, so to speak, of my childhood dinner table. Turns out, they taste just as good and comforting here on the West Coast.
Jarred Heirloom Tomatoes
Makes 6 jars
You say toe-MAY-toe, I say toe-MAH-toe, let’s call the whole thing delicious. Bold color, juicy center and that smooth exterior; tomatoes are a sometimes-forgotten luxury in cooking. They steal the show in this recipe for easy jarred tomatoes (there are great jarred tomatoes at the grocery store, though never as fulfilling as making your own).
INGREDIENTS
- 6–7 pounds ripe heirloom tomatoes
- 12 tablespoons lemon juice (2 per jar)
- 6 teaspoons kosher salt (1 per jar)
- Fresh basil leaves, optional
PREPARATION
Step 1
Score bottom of each tomato with a small X and blanch in boiling water for 30–60 seconds, until skin loosens. Transfer immediately to an ice bath. Slip skins off and core each tomato, if needed. Cut tomatoes in halves or quarters. Add to a large pot and bring to gentle boil, cooking for 5 minutes, until juices release and mixture is hot throughout (this will drive out air and improve texture).
Step 2
Place 6 (1-pint) jars in a simmering pot of water or a 200 degrees F oven to keep warm. Add 2 tablespoons lemon juice and 1 teaspoon salt to each jar. Place a basil leaf on bottom for added aroma. Using a funnel, ladle tomatoes and hot juices into jars, leaving ½ inch headspace. Run knife around inside to release trapped air bubbles. Wipe rims clean and seal with lids and rings, closing tightly.
Step 3
Submerge jars completely in boiling water pot or canner. Process for 40 minutes. Remove jars and let sit for 12 to 24 hours without touching them. Check seals: Lids should be concave and not flex when pressed. Label and store in a cool, dark place for up to 1 year.
Heirloom Meets Harvest Lasagna
Serves 4
This lasagna contains all the warm, golden flavors of fall. We showcase jarred heirloom tomato sauce, roasted delicata rounds and dollops of creamy sage ricotta for a cozy one-pan meal that tastes like California in October.
INGREDIENTS
- 2 small delicata squash, seeded and cut into ½ inch rings
- 2 tablespoons olive oil, divided
- Salt, to taste
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried sage (or 1 teaspoon fresh, chopped)
- ½ teaspoon lemon zest
- 1 teaspoon pepper
- 3 cups jarred heirloom tomato sauce (see previous recipe)
- 6 sheets no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- Fried sage leaves, for garnish (optional)
PREPARATION
Step 1
Preheat oven to 425 degrees F. On sheet pan, toss squash with 1 tablespoon oil and salt. Roast 15 to 20 minutes, until tender and caramelized. Remove when ready. While squash cooks, in small bowl stir ricotta, Parmesan, sage, lemon zest, salt and pepper.
Step 2
Lower oven to 375 degrees F. In a 9×9-inch baking dish, spread ½ cup tomato sauce. Create layers starting with noodles, then squash, spoonfuls of ricotta and sauce. Repeat twice more and top with mozzarella and a drizzle of olive oil. Cover with foil and bake for 40 minutes. Uncover and bake 10 to 15 minutes more, until golden and bubbling.
Step 3
Let rest 5 to 10 minutes before serving. Garnish with a few fried sage leaves and a drizzle of olive oil.
Heirloom Spice Mix
Makes about ½ cup
Warm up the hearth with this comforting, aromatic spice blend inspired by Old-World preservation with California’s new-school sensibility. There’s the scent of coriander reminiscent of a vintage deli, mustard seed from the pantry of a homesteader and the warm fragrance of toasted caraway and smoked paprika.
INGREDIENTS
- 2 tablespoons whole coriander seeds
- 2 tablespoons brown mustard seeds
- 1 tablespoon caraway seeds
- 1 tablespoon smoked paprika
- 1½ teaspoons ground black pepper
- 1 teaspoon flaky sea salt
- ½ teaspoon ground allspice
- 1 tablespoon thyme
PREPARATION
In dry skillet over medium heat, toast coriander, mustard and caraway for 2 to 3 minutes, until fragrant. Shake pan often to prevent burning. Let cool slightly. Coarsely grind all toasted seeds with a mortar and pestle or spice grinder, being careful not to grind into a fine powder; texture adds character. Stir in paprika, pepper, thyme, salt and allspice. Store in airtight jar or small tin for up to 3 months.
USES
- Dust over pastrami or roast beef before roasting to deepen flavor.
- Toss with root vegetables or squash and olive oil before roasting.
- Mix a pinch into mayo or aioli for a quick heirloom-spiced sandwich spread.
- Stir into soup bases or braises for aromatic warmth.
Heritage-Spiced Roast Beef
Makes 1 roast
This roast beef has depth and soul with the Heirloom Spice Mix shaping its flavor, and slow-roasted into a juicy crust. It’s an easy centerpiece for fall dinners, and then the base of an unforgettable sandwich the next day.
INGREDIENTS
- 1 (2½- to 3-pound) beef top sirloin or eye of round roast
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 teaspoons brown sugar
- 1½ teaspoons Heirloom Spice Mix (see previous recipe)
- 1 small onion, quartered
- Fresh thyme sprigs
PREPARATION
Step 1
Pat beef dry with paper towels. Rub all over with olive oil, salt, brown sugar and Heirloom Spice Mix. Let stand 30 minutes at room temperature or refrigerate overnight, uncovered, for deeper flavor.
Step 2
Heat oven to 450 degrees F. Place beef on rack in roasting pan. Underneath add onion and thyme. Roast 15 minutes to brown, then reduce heat to 325 degrees F and roast until internal temperature is 130 degrees F (medium rare) or 140 degrees F (medium), about 60–75 minutes.
Step 3
Transfer to a board, tent loosely with foil and rest 20 minutes. Slice thinly, or to preferred thickness, making sure to slice across the grain.
Heirloom Harvest Sandwich
Serves 1–2
INGREDIENTS
- Sourdough or ciabatta bread
- Butter for toasting
- 2 tablespoons mayonnaise mixed with 1 teaspoon dried sage
- 1 small onion, caramelized in olive oil or butter
- 4–6 slices heritage-spiced roast beef (see previous recipe)
- 2–3 slices sharp white cheddar or Havarti cheese
- ½ cup apple Dijon slaw (see following recipe)
For slaw:
- 1 shredded apple
- ½ cup cabbage
- 2 tablespoons mayo
- 1 teaspoon apple cider vinegar
PREPARATION
Preheat oven to broil. In small mixing bowl, mix slaw ingredients and set aside. Slice bread, butter one side and toast on skillet set to medium heat, until bread is golden brown. On baking sheet, slather half the toasted bread with mayo, top with caramelized onion, roast beef then cheese. Broil until cheese is melty, careful not to burn. Remove from oven, top with slaw and slice of bread.
Maple-Pear Crisp with Oat Crumble & Sea Salt Caramel Drizzle
Serves 6
Ripe pears, a splash of maple and a buttery oat topping echo the flavors of an East Coast orchard at peak foliage. It’s unfussy, fragrant and homey — best served warm under melting vanilla ice cream.
INGREDIENTS
For filling:
- 4 ripe pears, peeled, cored and sliced
- 1 apple, cored and diced
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
For crumble:
- ¾ cup old-fashioned oats
- ½ cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cubed
Optional drizzle:
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Light sprinkle Maldon or flaked sea salt
- ¼ teaspoon nutmeg
PREPARATION
Step 1
Heat oven to 375 degrees F. Make filling by tossing pears and apple with maple syrup, brown sugar, flour and all spices. Pour into buttered 9-inch baking dish.
Step 2
Make crumble by combining oats, flour, sugar and all spices in bowl. Add butter cubes and work with your fingers until mixture forms coarse crumbs. Scatter evenly over fruit. Bake for 35 to 40 minutes, until golden and bubbling at edges.
Step 3
In small saucepan, make drizzle by melting butter and maple syrup together. Let it bubble for 1 to 2 minutes, until incorporated. Stir in a pinch of salt. Drizzle warm over crisp before serving. Serve warm with optional scoop of vanilla ice cream and an extra dash of cinnamon on top.
