Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce
Caramelized purple heirloom carrots, leeks, wild mushrooms and garlic over a fresh oregano vermouth cream sauce with red pepper flakes, cracked peppercorns and finishing salt. Topped with Grana Padano cheese.
This one’s going on the menu..
click to enlarge
Bring chicken stock and dry white vermouth to a boil then add a variety of clean, dried wild mushrooms such as morel and chanterelle. Turn off heat and allow mushrooms to reconstitute for about 20 minutes. Remove mushrooms, squeeze dry and set aside.
Return chicken stock/mushroom liquor to a gentle boil and reduce in half by volume. Whisk in fresh cream and chopped fresh oregano and continue to simmer gently until thick enough to coat the back of a spoon, about 20 minutes. Adjust seasoning with S&P.
Meanwhile, heat olive oil over medium heat in a heavy skillet. Add sliced carrots and cook until they begin to brown. Add pastured butter and leeks and cook until caramelized, about 20 minutes. Add mushrooms and chopped garlic and cook another 5 minutes. Stir in a handful of chopped flat-leaf parsley and red pepper flakes and toss to combine.
Spoon or ladle cream sauce onto a dinner plate then mound vegetables on top. Season with finishing salt, cracked peppercorns and shaved cheese.
This post is part of the Nourishing Gourmet’s Pennywise Platter Carnival
Giveaway: Nourishing Traditions, Wild Fermentation
We have a winner!
Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days.
Thank you all for participating, and be sure to check back soon for details on the next giveaway!
ps I’d love to hear any ideas you might have for the next giveaway. Thanks, everyone!
“Unfortunately, fermented foods have largely disappeared from the western diet, much to the detriment of our health and economy. For fermented foods are a powerful aid to digestion and a protection against disease; and because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.“
So wrote Sally Fallon, author of Nourishing Traditions in the forward to Sandor Katz’ Wild Fermentation.
Fallon concludes by saying “Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.”
Fallon and Katz have both had a huge impact on the way that I eat. Indeed, it is their/your/our good old ways and modern science that underlay much of what I try to share here from day to day. I know, some days are better than others, right?
OK, here’s the deal. I feel strongly enough about the healing and nourishing power of traditional foods (that which Michael Pollan describes as food that our great grandmothers would recognize) that I’m going to send a copy of either Fallon’s Nourishing Traditions or Katz’ Wild Fermentation to one of you. But first, you have to go on a little scavenger hunt. Nothing too involved, but enough to let me know that your interest is sincere. Cool?
To participate, just go spend some time looking around at either
http://www.westonaprice.org/
or
http://www.wildfermentation.com/
, then come back here and tell me (using the comment section below) something that you want everyone to know about fermentation. Dig around- there’s a lot of information out there!
I’ll choose one eligible entry at random, and ship the book to the winner at any U.S. (only, sorry) address. Contest ends in 1 week.
This post is part of the Real Food Wednesdays Blog Carnival
