What to do with a bit of leftover duck breast?
Amuse-gueule (amuse-bouche) is a small, one or two-bite creation intended to stimulate one’s taste buds prior to a meal. Here, I’ve prepared slices of seared duck breast served on garlic croûtons, topped with duck liver mousse and alternately garnished with blackberry chutney & chives, slivered ginger & red onion and fig jam & tarragon. A bit of herb salad tossed with olive oil and aged balsamic vinegar on the side..
Amuse-Gueules à la Canard
Organic Starkrimson pear poached in Tawny port wine, vanilla and peppercorns and served with dark chocolate, crème anglaise and a balsamic port reduction..
Poached Pear with Dark Chocolate, Creme Anglaise and Balsamic Port Reduction
For the Crème Anglaise (adapted from a recipe by Michael Ruhlman)
4 oz fresh whole milk
4 oz fresh heavy cream
1 vanilla bean, split lengthwise
1 1/2 teaspoons dark, unrefined sugar
3 pastured egg yolks
Combine milk, cream and vanilla bean in stainless steel or enameled saucepan and bring to a simmer over medium-low heat. Remove from heat and allow the vanilla bean to steep for 15-20 minutes before scraping the seeds back into the milk-cream mixture. Thoroughly whisk the sugar into the eggs yolks.
Return the milk-cream mixture to a bare simmer over medium heat. Very slowly pour the milk-cream mixture into the beaten eggs with one hand while whisking vigorously with the other. Pour everything back into the pan and stir continuously until thickened but still pour-able, about 2-4 minutes.
Pour the finished sauce through a fine mesh strainer into a bowl set into an ice bath and stir until the sauce is cold. Refrigerate and use within 2 days.
For the Pears
2 fresh pears, peeled and cored from the bottom
2 cups Tawny port wine
2 cups filtered water, more or less
1 tablespoon vanilla bean paste
8-10 whole black peppercorns
If necessary, cut a small slice off the bottom of the pears so that they stand upright. Place pears upright in the smallest pan that will hold them and cover with port and enough water to cover. Add vanilla and pepper and bring to a boil, then reduce heat and simmer gently until pears are tender, about 1 1/2 hours. Refrigerate until ready to use, reserving poaching liquid.
For the Balsamic Port Reduction
1 1/2 cups poaching liquid
1/4 cup Aceto Balsamico Tradizionale
raw wildflower honey
Simmer reserved poaching liquid and balsamic over medium heat until reduced to about 1/2 cup. Remove from heat and add honey a little at a time, tasting on your fingertip as you go. The result should be a little more tart than sweet.
To serve, spoon crème anglaise onto a chilled dessert plate and drizzle with balsamic port reduction. Place the pear on top and serve with a pool of cacao nib-crusted dark chocolate.
Split green and yellow peas are simmered in vegetable stock with Madras curry and fried onions, then topped with crunchy toasted garlic, Maldon sea salt flakes and a dollop of crème fraîche..
Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche
For the Crème Fraîche
6 oz fresh heavy cream
2 oz cultured buttermilk
Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk. Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours. Transfer to the refrigerator and age for 24 hours. Use within 7-10 days.
For the Toasted Garlic
1 head garlic, separated into cloves and peeled
1 cup olive oil
1 teaspoon sea salt
Heat olive oil to 325 degrees (use a thermometer) in a heavy pan over medium heat. Shallow-fry whole garlic cloves, turning frequently, until light golden brown. Use a slotted spoon to transfer the garlic to a napkin to drain. Sprinkle with sea salt while still hot. Transfer garlic to a food dehydrator and allow to thoroughly dry. Store in an airtight container up to 6 months.
For the Vegetable Stock (recipe from Gourmet magazine)
1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water
Preheat oven to 425°F.
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat. Use within 1 week or freeze up to 3 months.
For the Soup (adapted from a recipe by Alton Brown)
1/3 cup split yellow peas, rinsed and picked over
1/3 cup split green peas, rinsed and picked over
1 tablespoon butter
1/2 yellow onion, diced
2 cups vegetable stock
1 teaspoon Madras curry powder
1 bay leaf
1/2 teaspoon freshly-ground black pepper
1 tablespoon fresh parsley, chopped
toasted garlic
crème fraîche
Maldon sea salt flakes
Heat butter in a heavy saucepan over medium-low heat. Add onions and cook until softened but not browned, about 5 minutes. Add curry powder, stir and cook 1 minute. Add peas, vegetable stock and bay leaf and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 1 hour.
Use an immersion blender to partially purée the soup, then stir in chopped parsley and season to taste with black pepper.
To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic and sea salt flakes.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Act as though your life depends upon it..
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Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..
Fig Jam with Vanilla and Brandy
Makes 1 Pint
1 pound figs, stemmed and quartered (mission figs will produce a darker colored jam than Turkish figs)
4 oz brandy
1/4 cup raw wildflower honey
juice from 1/2 lemon
1 vanilla bean, split and scraped
Combine all ingredients except honey in a stainless steel pot. Allow to macerate on the counter for 1 hour, then slowly bring to a boil over medium-low heat. Partially cover and boil gently, stirring often until figs are tender, about 40 minutes. Remove from heat.
Add honey and a pinch of salt and mash all together with a flat-bottomed potato masher. Taste and adjust flavor with lemon and/or honey if you think it needs it (I prefer mine slightly more tart than sweet).
Allow to cool to room temperature before transferring to the refrigerator for up to 1 month.
To keep for up to 1 year, transfer jam to a glass jar leaving at least 1/2 inch headroom, then seal and process in a boiling water bath for 10 minutes.
Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles. A classic..
Lobster Bisque
Serves 2
2 shell-on Maine or Canadian lobster tails, as fresh as possible
1 1/2 cups court-bouillon or fish stock
4 oz fresh cream
1 oz brandy
2 oz dry sherry
1 tablespoon fresh tarragon
1 tablespoon fresh thyme
1/4 fresh lemon, cut into wedges
1 carrot, diced
2 stalks celery, diced
1/2 yellow onion, diced
1 sweet bulb onion, split and thinly-sliced
1 tablespoon fresh parsley
1 Roma tomato, diced
2 cloves garlic, peeled and quartered
1 tablespoon half-sharp paprika
2 tablespoons tomato paste
8-10 smoked black peppercorns
1 bay leaf
butter
Sauté celery, onions, carrots, tomatoes, herbs and lobster shells in a tablespoon of butter over medium-low heat until vegetables are tender and the shells have turned bright red in color.
Add sherry and brandy and simmer until most of the liquid has evaporated, then add court-bouillon, lemon, pepper and paprika, reduce heat and simmer 1 hour.
Run a wooden skewer lengthwise through each lobster tail, then lower into the liquid and gently poach for 2 minutes. Remove lobster from pan and allow to cool enough to handle.
Pour stock through a fine strainer into a clean saucepan, pressing on and discarding the solids. Whisk in tomato paste and simmer until reduced by about 1/3 in volume.
Heat butter in a heavy skillet over medium-low heat, and cook sweet onions until translucent. Add chopped parsley, lobster medallions and any remaining pieces of lobster meat and gently poach until the lobster is just done.
Whisk the cream into the bisque, then finish with 2 tablespoons of the onion, butter and parsley mixture.
To serve, ladle bisque into a shallow bowl and arrange butter-drenched lobster medallions and pieces on top. Season lightly with freshly-ground black pepper and Maldon sea salt and garnish with fresh tarragon, thinly-shaved black truffles and bits of edible flowers.
Succulent, aged Moulard duck breast with thyme, bay and a hint of freshly-grated nutmeg is pan-seared, then quickly roasted to a perfect medium-rare. Served with Armagnac-flamed pan juices, asparagus with garlic and parsley root, and gingered wild blackberry and cranberry chutney..
Pan-Roasted Moulard with Blackberry/Cranberry Chutney
For the Chutney
1/3 cup red onion, chopped
1 tablespoon rendered duck fat
1 1/2 teaspoons freshly-grated ginger
2 tablespoons red wine vinegar
2 tablespoons wildflower honey
1 cup fresh cranberries, rinsed and picked over
1/2 cup wild blackberries
salt and pepper
Sauté the onions in duck fat until translucent, about 5 minutes. Stir in ginger, vinegar, honey and cranberries. Lower heat, cover and simmer until all the cranberries have popped, about 10 minutes.
Remove from heat and allow to cool. Adjust sweetness/tartness with a little vinegar or honey if you think it needs it, then season to taste with sea salt and cracked pepper. The finished mixture should be thick.
For the Duck (adapted from a recipe by Thomas Keller)
1/2 fresh Moulard duck breast (about 1 pound)
1 teaspoon sea salt
1 teaspoon freshly-ground black pepper
1/2 teaspoon freshly-grated nutmeg
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup Armagnac
Use a sharp, thin knife to score a cross-hatch pattern into the fat side of the duck breast, taking care not to cut into the muscle. Season on all sides with salt, pepper, thyme and nutmeg, then lay bay leaves against the flesh, loosely wrap in butcher’s paper and refrigerate overnight.
Allow to duck breast to sit on the counter for 20 minutes while you pre-heat a cast-iron skillet over medium heat. Add the duck breast skin-side down to the hot pan, then reduce heat to medium low and cook, moving often, until the skin is golden brown and much of the fat has been rendered out.
Flip the breast over and sauté for 1 minute, then pour off the fat and place the pan in a 375 degree oven until almost medium-rare, about 8-10 minutes. Transfer the duck to a cutting board and allow to rest at least 5 minutes before carving.
Meanwhile, de-glaze the pan with Armagnac, and add a small knob of butter. Sauté diced parsley root until tender/crisp, then add garlic and thinly-sliced asparagus (a great way to use up leftover stalks) and sauté until the asparagus is tender. Season to taste with salt and pepper.
Slice the duck breast on a 1/4-inch bias and arrange on a warmed plate. Spoon asparagus and pan juices over the top and garnish with blackberry/cranberry chutney.
A little savory and not too sweet, these simple biscuits make a versatile side any time of day..
Wild Blueberry Biscuits with Maple Sugar and Rosemary
Makes about 10 3-inch biscuits (adapted from a recipe by Diana’s Kitchen)
2 1/4 cups organic, unbleached all-purpose flour, divided
1/4 cup rapadura or raw wildflower honey
1 tablespoon aluminum-free baking powder
1/4 teaspoon aluminum-free baking soda
1 teaspoon freshly grated lemon peel
3/4 teaspoon fine sea salt
1/3 cup cultured butter, softened
1 pastured egg, lightly beaten
3/4 cup fresh buttermilk
3/4 cup organic frozen blueberries
Topping
3 tablespoons cultured butter, melted
3 tablespoons maple sugar
3 tablespoons fresh rosemary needles, chopped
Mix 2 cups of the flour with the rapadura, baking powder, lemon peel, salt, and baking soda in a large bowl. Cut in the butter until the mixture forms pea-sized lumps.
Combine egg and buttermilk, then pour into the flour mixture. Stir just to combine- mixture will be slightly lumpy. Gently fold in still-frozen blueberries.
Sprinkle remaining flour onto the counter-top, then knead the dough by hand until it holds together, about 6 or 7 turns. Pat out the dough to a uniform 1/2 inch thickness, then cut out rounds with an empty can, glass or cutter.
Brush biscuits with melted butter, then sprinkle with maple sugar and rosemary. Place 2 inches apart on a parchment paper-lined baking sheet and bake at 350 degree until golden brown, about 12 minutes.
Serve hot from the oven with cultured butter.
Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..
Wild Halibut en Persillade
Serves 2 (adapted from a recipe by Thomas Keller)
2 6-oz fillets fresh Wild Alaskan Halibut
1/3 cup dried bread crumbs
1 teaspoon parsley, chopped
1 tablespoon homemade coarse mustard
1 teaspoon filtered water
pastured butter
sea salt and freshly-ground pepper
Trim crusts from bread and pulse in a food processor. Bake bread crumbs in a 250 degree oven, tossing occasionally until completely dry, about 1 hour. Toss with finely chopped parsley and set aside.
Rinse fish fillets and pat dry. Season on both sides with salt and pepper. Brush one side of each fillet with a thin coating of thinned mustard, then dip the mustard side of the fish into the bread crumbs, pressing lightly to form an even coating.
Heat butter in a heavy skillet over medium heat, then place the fillets crumb side down into the pan and cook until golden brown, about 1 minute.
Carefully turn fish over, then place pan into a 350 degree oven just until the fish begins to flake, about 6-8 minutes.
Arrange fish on a plate, then drizzle with a little of the browned butter from the skillet and give it a squeeze of fresh lemon. Delicious with Nantes Carrot Stew on the side.
This post is part of Real Food Wednesdays!
Each week, fellow real food-blogger Wardeh encourages us to take look back and share a little about what’s been twisting in our kitchens over the last week. Pastured beef and lamb prevailed for 4 days here, along with a savory vegetarian meal and couple of not-too-sweet treats..
1) Stash Cookies Cultured butter, papelón, piloncillo oscuro, raw cacao beans and wild cinnamon. Oh, my.
2) Mesquite Grilled Beef Heart Burrito Grass-fed beef heart is marinated and grilled over a mesquite fire before being simmered with tomatoes, garlic and smoky chipotles en adobo. I missed an opportunity to do something interesting with all the blood, but a couple of real-food bloggers come to the rescue on that score.
3) Ancho-Grilled Sirloin with Avocado and Papaya Pesto Grass-fed sirloin is dry-rubbed with freshly-ground ancho chiles, roasted paprika, cumin, smoked pepper and sea salt and then pan-grilled and served with a raw avocado oil-based pesto containing cilantro, garlic, bits of dried papaya, macadamia nuts and chipotle powder.
4) Rosemary and Garlic Roast Leg of Lamb with Minted English Peas Local pastured leg of lamb is coated with fresh rosemary, garlic, coarse salt and cracked pepper then slow-roasted and served au jus with fresh peas, spearmint and fried shallots. The leftovers went became Lamb Vindaloo two days later..
5) Cultured Ginger Peach Smoothie Home-cultured milk, fresh ginger, peaches, lemon and raw wildflower honey make a powerfully pro-biotic, anti-inflammatory and warming beverage.
6) Savory Bread and Cheese Pudding Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..
Stash Cookies with papelón, piloncillo oscuro, raw cacao beans and wild cinnamon
I’m off to gnowfglins.com to see what else has been twisting these last few days before Thanksgiving..
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish..
Lamb Vindaloo with Cardamom Pea Puree
For the Vindaloo
1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk
Combine the vinegar, mustard and spices in a bowl. Stir into a thick paste.
Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds. Add the spice paste and fry for 1 minute, stirring continuously. Add the lamb and fry for 3 minutes.
Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes. Stir occasionally and add a little water if needed.
For The Peas
12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper
Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes. Transfer to a food processor , add parsley and pulse until nearly smooth. Season to taste with salt and pepper.
For the Curry-Fried Onions
1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley
Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp. Add parsley and fry a few seconds more. Season with a little salt and let drain on a napkin for a few moments.
To Serve
Spoon pea purée onto a serving plate and ladle vindaloo over the top. Garnish with curry-fried onions and parsley and serve immediately.
Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..
Savory Bread and Cheese Pudding
A riff on a recipe by the Moosewood Collective
1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
butter
Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.
Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes. Scrape into bowl with bread.
Cook spinach until wilted, about 1 minute. Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.
Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread. Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.
Allow to cool 5 minutes before serving.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
This delicious beverage of cultured milk, fresh ginger, peaches, lemon and raw wildflower honey is powerfully pro-biotic, anti-inflammatory and warming..
Marly's Peachy Kéfir
For the Cultured Milk
1 quart fresh whole milk
5 grams kéfir starter
Slowly heat milk to 185 degrees (use a thermometer) then immediately remove from heat and allow to cool to between 73-77 degrees. Dissolve 5 grams kéfir starter in 1 cup of the cooled milk then add back into the quart and stir to combine.
Pour the inoculated milk into a clean glass container, cover and let stand at room temperature until curd forms, about 24 hours. Transfer to refrigerator and chill overnight.
For the Smoothies
2 cups cultured milk
1 1/2 cups frozen organic peaches (use fresh when in season)
2 teaspoons freshly-squeezed lemon juice
1 teaspoon freshly-grated ginger (substitute ginger powder)
1-2 tablespoons raw wildflower honey
Add all ingredients together in a blender and process until smooth.
Local pastured leg of lamb is coated with fresh rosemary, garlic, coarse salt and cracked pepper then slow-roasted and served au jus with fresh peas, spearmint and fried shallots..
Rosemary and Garlic Roast Leg of Lamb with Minted English Peas
Rinse leg of lamb and pat dry. Remove the fell (a thin membrane covering the fat) if present, then coat with extra virgin olive oil and liberal amounts of fresh rosemary, garlic, sea salt and cracked black pepper.
Chop enough equal parts celery, white onion and carrots (mirepoix) to cover the bottom of a cast iron skillet to a depth of 1/2 inch. Pour in 1 cup of Cabernet Sauvignon then set the lamb on top. Roast uncovered in a 325 degree oven until an instant-read thermometer inserted into the thickest section reads 125-130 degrees, about 75 minutes depending on size. Transfer lamb to a cutting board, cover loosely and allow to rest 30 minutes.
Meanwhile, add 2 cups cold filtered water to the roasting pan and stir to scrape up the brown bits. Place over medium heat and cook until reduced by half. Strain into a clean pan and adjust flavor with salt and pepper. Keep warm.
Blanch fresh English peas in 1/4 inch of filtered water for 2-3 minutes, then immediately transfer to a bowl of ice water. Heat butter in a heavy skillet and add a thinly sliced whole shallot. Fry until golden, then add minced lemon peel and cook 30 seconds. Add drained peas and lots of chopped fresh mint and heat through. Season to taste with salt and pepper.
To serve, spoon peas onto a serving plate and arrange 1/2 inch-thick sliced of lamb over the top. Dress with reduced pan juices and serve immediately.
Grass-fed sirloin is dry-rubbed with freshly-ground ancho chiles, roasted paprika, cumin, smoked pepper and sea salt and then pan-grilled and served with a raw avocado oil-based pesto containing cilantro, garlic, bits of dried papaya, macadamia nuts and chipotle powder..
Ancho-Grilled Sirloin
For the Dry Rub
2 ancho (dried poblano) chiles, stemmed and seeded
1 tablespoon roasted paprika
1 teaspoon cumin seeds
1/2 teaspoon rapadura
1/2 teaspoon sea salt
1/2 teaspoon smoked black pepper
Place all ingredients into a coffee or spice grinder and pulse into a fine powder. Place in an airtight container and store away from heat and light for up to 3 months.
For the Pesto
1/3 cup raw avocado oil
1/4 cup fresh cilantro
1 clove garlic
juice of 1/2 fresh lime
1 tablespoon unsweetened dried papaya
1 1/2 tablespoons macadamia, pistachio or hazlenuts
1/4 teaspoon chipotle powder
salt and pepper
Place all ingredients except oil into the cup of a food processor and pulse a couple of times until coarsely chopped. Stir in oil then adjust flavor with salt and pepper.
To prepare
Rinse and pat dry 1 or more 1 inch-thick sirloin steaks. Coat all sides with spice rub, then wrap loosely in butcher paper and refrigerate 3 or more hours.
Allow steaks to sit on the counter 30 minutes, then grill 3 minutes per side in a heavy skillet over medium heat. Transfer skillet to a 400 degree oven and cook until medium-rare, about 10 minutes.
Transfer steaks to a cutting board and allow to stand 5 minutes before carving into 1/2 inch-thick slices. Garnish with crumbled goat cheese and dress with pesto.
Be sure to read Millie’s post about the nutrient value of traditional foods!
Grass-fed beef heart is marinated and grilled over a mesquite fire before being simmered with tomatoes, garlic and smoky chipotles en adobo..
Mesquite Grilled Beef Heart Burrito
.
For the Chile con Queso Asadero
1 cup fresh whole milk
2 cups grated Asadero cheese (substitute Monterrey jack)
2 fresh Serrano chiles, thinly sliced
1 fresh red jalapeño chile, thinly sliced
sea salt
freshly-ground black pepper
Heat milk and chiles over a double boiler, stirring frequently until small bubbles begin to break the surface. Slowly whisk in grated cheese and stir until thick and creamy. Season to taste with salt and pepper, reduce heat and keep warm.
For the Burritos (serves 4)
1 fresh grass-fed beef heart
2 cloves garlic, peeled and crushed
3 plum tomatoes, cored and diced
1/2 Spanish onion, diced
juice of 1 fresh lime
1/3 cup melted beef tallow (substitute leaf lard or rendered bacon fat)
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 1/2 teaspoons roasted paprika
2 chipotles en adobo
sea salt
freshly-ground black pepper
4 large flour tortillas
Trim fresh beef heart of any sinew and gristle, rinse with fresh water, cut into 3-inch chunks and place in a colander set over a sink and allow to drain 20 minutes. Transfer heart to a non-reactive bowl and marinate in melted tallow, garlic and lime juice while you prepare the grill.
Transfer marinated beef heart to a medium-hot mesquite fire and grill to medium rare as you would a steak. Transfer grilled heart to a cutting board and allow to cool enough to handle, then chop roughly. Kill the fire, but leave grill covered to retain heat.
Place 2 tablespoons of the tallow marinade in a heavy skillet over medium heat. As soon as the fat begins to shimmer, add the onions, garlic and chopped beef heart and sauté until the onions are translucent, about 4 minutes. Reduce heat and add tomatoes, oregano, paprika and chipotles en adobo. Add 1/4 cup water, adjust seasoning with salt and pepper, partially cover and cook until thickened, about 10 minutes.
To assemble, heat fresh tortillas on the grill or on a comal then heap filling in the center. Spoon a little cheese sauce over the filling, then fold envelope-style. Place burritos back on the grill, cover and heat 5 minutes. Transfer burritos to plates and spoon cheese sauce over the top. Garnish with chopped cilantro and serve with pickled cabbage or pickled red onions for a nice contrast to the richness of the burritos.
This post is part of Real Food Wednesdays!
One bite of these and you’ll know..
Stash Cookies
Makes about 18 1 1/2-inch cookies
3 oz unsalted cultured butter, melted
3 oz papelón (rapadura)
1 oz piloncillo oscuro (dark, unrefined Mexican sugar), shaved
1 1/2 oz raw cacao beans, skinned and ground
1/2 teaspoon ground canella (wild cinnamon)
5 oz unsweetened dark chocolate chips
1 1/2 teaspoons pure vanilla bean paste
1 pastured egg (at room temperature)
6 oz unbleached organic all-purpose flour
2 oz sprouted organic wheat flour (adds structure and a slight nutty taste)
1/2 teaspoon plus 1 pinch aluminum-free baking soda
1/2 teaspoon fine sea salt
Slowly melt the butter in the top of a double boiler. Remove from heat, stir in the papelón and let stand 10 minutes to dissolve and cool. With an electric mixer, whip the butter and papelón together until a smooth, butterscotch-color paste is formed. Add the vanilla bean paste and egg and stir to combine.
Mix together the piloncillo, ground cacao, canella, flour, baking soda and salt. Add the flour mixture to the butter mixture a little at a time until combined (the resulting dough will be thinner than regular chocolate chip cookie dough). Cover and chill until firm, about 1 hour.
Pinch off silver dollar-sized pieces of dough (there is no need to roll or flatten the cookies) and place on a parchment paper-lined baking sheet. Bake in a 350 degree oven until slightly dark around the edges and light golden brown on top, about 10-11 minutes.
These cookies are of course best when only minutes from the oven, but may be kept up to 2 days in an airtight container.
Isn’t it interesting how the natural color of foods tend to follow the seasons?
Each week, fellow real food-blogger Wardeh @ GNOWFGLINS encourages us to take look back and share a little about what’s been twisting in our kitchens over the last week. Here’s what the 2nd week of November looked like around here..
1) Chili con Calabaza Asada (Roasted Pumpkin Chili) Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano. I can (and do) make chili out of just about anything..
2) Chicken Neeka Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..
3) Lemon Snaps I wanted to see if I could make old fashioned lemon snaps from scratch, using only healthy, unprocessed ingredients. I got the taste and the healthy part down, but didn’t get the texture right this time..
4) Sprouted Brown Rice Curry A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews. When I’m not making chili, I can generally be found making curry 🙂
5) Potatoes Gratiné A slightly different take on a classic dish, these Potatoes Gratiné forgo the usual cheese and cream in favour of bacon, onions and fresh tri-color sage. This one’s a keeper!
Hot Peppers for Chili con Calabaza Asada
What say we head on over to gnowfglins.com to get some ideas for next week!
A slightly different take on a classic dish, these Potatoes Gratiné forgo the usual cheese and cream in favour of bacon, onions and fresh tri-color sage..
Potatoes Gratiné
Serves 2-3 as a side dish
approx. 18-20 fingerling potatoes, quartered
1/2 small yellow onion, chopped
1 clove garlic, minced
1/4 pound un-cured bacon or fresh pork belly, diced
1 small bunch tri-color sage (Salvia officinalis Tricolor)
1/2 teaspoon freshly-ground smoked black pepper
1/2 teaspoon coarse sea salt
2 pieces of stale bread
1 tablespoon pastured butter
1 1/2 tablespoons fresh parsley, chopped
Sauté bacon or pork belly in a heavy skillet until about half cooked, then add potatoes. Cook, stirring often, until the potatoes are golden brown and tender and the bacon is nearly crisp. Add onions, garlic and sage and cook until onions are translucent. Pour of excess fat then season potatoes to taste with sea salt and smoked pepper. Transfer to a small casserole and set aside.
Cut or tear stale bread into small pieces and combine with chopped parsley and melted butter. Scatter the gratin over the top of the potatoes then place the casserole 8 inches under the broiler until toasted.
A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..
Sprouted Brown Rice Curry
Makes about 4 servings
2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes
To germinate rice, place in a bowl and cover with 100 degree water. Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.
Toast coriander and cumin seeds in a dry skillet until fragrant. Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.
Sauté chiles, onions and garlic in ghee until softened.
Combine vegetable stock and water and bring to a boil. Stir in corn and simmer 20 minutes. Stir in rice, cover and simmer 20 minutes. Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes. Adjust flavor with salt if necessary.
Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..
Lemon Snaps
Makes about One Dozen 2-inch Cookies
1/4 cup sprouted wheat flour
3/4 cup unbleached organic all-purpose wheat flour
2 tablespoons hulled hemp seeds
3/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon freshly-grated ginger
zest of 1 lemon (a micro-plane works best)
juice of 1 lemon
1/3 cup wildflower honey
5 tablespoons pastured butter, softened
1 pastured egg
coarse non-refined sugar
Stir together flour, hemp seeds, baking soda and salt. In a separate bowl, beat the butter until fluffy.
Stir in the ginger, honey, egg, lemon zest and juice and mix until smooth. Mix in the dry ingredients a third at a time. Cover and refrigerate 15 minutes.
Roll the chilled dough into the shape of a log, about 2 inches across. Cover and refrigerate another 15 minutes.
Slice the dough into 1/4-inch rounds and sprinkle with a little coarse, non-refined sugar. Place cookies on a parchment paper-lined baking sheet and bake at 350 degrees until light golden-brown, about 10-12 minutes.
Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..
Chicken Neeka
Serves 2-3
For the Orzo
1 cup orzo (semolina pasta)
1 1/2 cups chicken stock
1 1/2 cups filtered water
2 tablespoons safflower threads (Carthamus tinctorius), crushed
1/4 cup aged pecorino, shredded
2 tablespoons Italian parsley, chopped
Bring chicken stock and water to a boil. Stir in orzo, reduce heat, cover and cook until barely tender (about 10 minutes). Drain off all but a little water, then stir in the pecorino and parsley.
For the Chicken
2 pastured chicken breasts, cut in thirds
2 pastured chicken thighs, cut in half
melted butter
2 tablespoons cold butter, cut into small pieces
1 tablespoon roasted paprika
1 teaspoon sea salt
1 teaspoon freshly-ground pepper
1 Spanish onion, chopped
4-6 sweet peppers, chopped
2 Roma tomatoes cut into wedges
2 cloves garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian parsley, chopped
1 fresh lemon
Rinse the chicken and pat dry. Place chicken in a heavy skillet, brush with melted butter and season with roasted paprika, sea salt and pepper. Chop tomatoes, onions and peppers and scatter around the pan. Place in a 400 degree oven until the chicken is crisp and juices run clear, about 20-25 minutes. Transfer the chicken to a side dish and put the skillet containing the vegetables on a burner over medium heat.
De-glaze the skillet with the juice of a lemon, then stir in garlic and sauté 30 seconds. Stir in the chopped oregano, basil and parsley, then whisk in the butter, one piece at a time.
To serve
Spoon orzo into the center of a plate and place chicken pieces on top. Spoon vegetables and sauce over the chicken, garnish with herbs and serve immediately.
Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..
Chili con Calabaza Asada (Roasted Pumpkin Chili)
Serves 2
1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water
Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material. Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes. Set aside to cool, then scrape out the flesh with the edge of a spoon.
Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds. Process in a food processor until a smooth paste is formed., corn,
Cook pork belly over medium-low heat until crisp. Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.
Add the peppers and onions and sauté until softened, about 5 minutes. Add the corn, garlic, pumpkin and oregano and stir to combine.
Stir in the the chile paste, then thin with a little water (use the soaking water if you like). Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.
Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.
This post is part of Real Food Wednesdays!
Each week, fellow real food-blogger Wardeh @ GNOWFGLINS encourages us to take look back and share a little about what’s been twisting in our kitchens over the last week. Here’s what it looked like around here..
1) Roast Squash Coloradito Roasted sweet dumpling squash stuffed with poblano peppers, Spanish onions, smoked bacon and toasted corn, served over a spicy mole Coloradito. Seasonal, organic, local and darn tasty.
2) Lamb Keftedes A delicious traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil. Frugal and dead simple to make.
3) Penang Goat Curry Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves. Easy to see why 70% of the world’s population eats goat meat!
4) Duck Fat-Fried Sweet Potato Chips Mandoline-cut sweet potatoes fried in rendered duck fat then sprinkled with coarse salt and freshly-ground pepper. A weekend indulgence.
5) Thai Red Pumpkin and Carrot Curry A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil. Mm, mm mm.
Frying peppers, onions, bacon and corn for stuffed squash Coloradito
This post is a grateful part of the Tuesday Twister blog carnival at gnowfglins.com!
As Wendell Berry has tartly observed, to take animals off pasture and put them on feed-lots is to take an elegant solution — animals replenishing the fertility that crops deplete — and neatly divide it into two problems: a fertility problem on the farm and a pollution problem on the feed-lot. The former problem is remedied with fossil-fuel fertilizer; the latter continues to stink.
By: Tony Schultz
Stoney Acres Farm (Athens, WI) and FFD board member
A version of this op ed was printed in the Country Today, 10/14/09
Last week the executive director of the Dairy Business Association Laurie Fischer wrote a seemingly polite yet defensive editorial to many newspapers and media outlets across the state as a response to the increasing attacks against the rise of factory farming and the environmental issues that accompany them. Although the editorial tried to say “size is not the issue” it continually referred to pollution concerns surrounding larger farms and flat-out stated large farms are better for the environment. This is because no matter how much they use neutral phrases like trying to “keep cows in Wisconsin” or say “regardless of size” they are an organization that represents factory farming and the aggressive expansion of that particular type of agriculture. Much of DBA’s funding comes from corporate donors. Its website says they include Land O’Lakes Purina Feed LLC, Pfizer Animal Health, Accelerated Genetics, Wick Builders, Bayland Building, insurers, financial-service firms and a host of other agribusiness interests that view big farms as big accounts that buy lots of stuff. Anyone questioning or challenging them is told to shut up, get out of the way of the natural course of “progress” and portrayed as an enemy of all of Wisconsin agriculture. To read more click here
Support family farmers! Please contact Governor Doyle and let him know that you oppose this kind factory farming!
photo credit unknown
A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..
Thai Red Pumpkin and Carrot Curry (click to enlarge)
For the Curry Paste (adapted from a recipe by Darlene Schmidt)
1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chilies
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon
Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning. Set aside.
For the Vegetables
1 small pie pumpkin, split, seeded and roasted
2-3 carrots, trimmed and cut on 1/2 inch bias
1 small red bell pepper, julienne cut
1/2 white onion, coarsely chopped
1-2 fresh green chiles, thinly sliced
1 tablespoon raw coconut oil
2 teaspoons freshly-grated ginger
1 clove garlic, minced
3 scallions, sliced
2 tablespoons curry paste
1/2 can coconut milk
1 1/2 teaspoons fresh basil, torn
1 tablespoon toasted pumpkin seeds
Split 1 small pie pumpkin in half lengthwise and remove stem, seeds and stringy material. Place cut-side down on a parchment paper-lined baking sheet and roast in a 350 degree oven until tender. Remove from oven and allow to cool enough to handle.
Heat coconut oil in a heavy skillet over medium heat. Sauté carrots until not quite tender, then add red bell pepper, onion and chiles and cook until just tender.
Add ginger, garlic and curry paste and fry until it begins to release a little oil. Add coconut milk and roasted pumpkin flesh, reduce heat and simmer 10 minutes. Add scallions and basil a few minutes before the end.
Ladle into bowls and garnish with toasted pumpkin seeds and basil leaves.
This post is in support of Meatless Monday!
Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..
Slow-Roasted Wild Salmon with Genmaicha 玄米茶, Fried Capers and Caramelized Lemon
For the Salmon
2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper
Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees. Remove pan from heat and stir in genmaicha. Allow to steep until the oil reaches room temperature, about 30 minutes. Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.
Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.
For the Sauce (adapted from a recipe by Michael Symon)
2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped
Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam. Add the lemon slices and cook until they begin to caramelize, about 3 minutes. Flip the lemons over, add the capers and sauté 30 seconds. Add the shallots and sauté another 30 seconds. Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.
To Serve
Spoon sauce in the center of a plate. Place roasted salmon on top and garnish with lemon slices. Serve immediately.
Mandoline-cut sweet potatoes fried in rendered duck fat then sprinkled with coarse salt and freshly-ground pepper..
Salt and Pepper Sweet Potato Chips frying in Duck Fat
Wash and peel as many sweet potatoes (garnet yams) as you intend to fry. Using a mandoline set to about 1/16″, slice potatoes on a bias directly into a bowl of ice water. Allow potatoes to sit in ice water for 1 hour, then spread out on clean kitchen towels and pat completely dry.
Heat rendered duck fat (substitute beef tallow) in a scrupulously-clean skillet to a depth of about 1/2 inch until it shimmers. On my electric stove, I set the dial to mark below medium. If the oil is smoking, the pan is too hot.
Place sliced potatoes into hot oil and fry, turning once, until golden brown, about 1 1/2 minutes per side. Work in batches so as not to crowd the pan. Transfer to kitchen towels to drain and season immediately with coarse sea salt and freshly-ground pepper. These chips are best served still hot, but still great at room temperature.
Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves..
Penang Goat Curry
Serves 2
1 pound goat stew meat
2 plum tomatoes, diced
1 small white onion, diced
1 teaspoon freshly-grated ginger
2 cloves garlic, minced
1-2 red or green chiles
1 tablespoon traditionally-fermented soy sauce
1 tablespoon poivron rouge
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon true cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon cloves, ground
2 kaffir lime leaves, slivered
1 tablespoon fresh cilantro, chopped
1 cup thick, raw coconut milk
1 cup filtered water
coconut oil or ghee for frying
In Austin, pastured goat and kaffir lime are available from Farmhouse Delivery.
Trim goat meat of fat and silver-skin and cut into 1-inch cubes. Thoroughly rinse then pat dry. Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears. Add the goat and sear until dark brown with a slight surface crustiness. Transfer meat to a plate.
Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture. Add ginger, garlic and dry spices and cook until a thick paste is formed.
Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes. Stir the pot now and then, adding water as needed to keep it from thickening too much.
Taste for salt, then add chopped cilantro just before serving.
This post is part of The Food Renegade’s Fight Back Friday!
A traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil..
Lamb Keftedes
Makes about 8-10 Meatballs (adapted from a recipe by Michael Symon)
1/4 cup white onion, minced
1 clove garlic, minced
1/4 cup day-old bread, torn into cubes
1/4 cup fresh, whole milk
1/2 pound freshly-ground lamb, 75% lean
1 pastured egg
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon cinnamon nibs
1/2 teaspoon freshly-ground pepper
sprouted wheat flour for dusting
clarified butter
fresh oregano, torn
fresh mint, torn
1 fresh lemon
Toast the cinnamon, cumin and coriander in a dry skillet until fragrant, then set aside to cool. Meanwhile, sauté the onion with a pinch of salt in a little clarified butter over medium heat until softened, about 2 minutes. Add the garlic and cook until softened, about another 2 minutes. Set aside.
Soak the bread in the milk.
Grind the toasted spices and cinnamon together in a mortar, then combine with the black pepper and nutmeg.
In a mixing bowl, combine the onions, garlic and lamb. Squeeze out the bread and add to the lamb along with the spices, pepper and torn oregano. Mix everything together by hand.
Form the meat mixture into golf ball-sized balls then roll in the flour, gently shaking off any excess.
Heat clarified butter in a heavy pan over medium heat, then add the meatballs to the pan. Pan-fry until golden brown and crusty on the outside, then drain briefly on paper towels.
Arrange the meatballs on a plate, drizzle with olive oil then season with sea salt and freshly-ground pepper. Garnish with lemon zest and oregano and serve with olives and lemon wedges.
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!
Roasted sweet dumpling squash stuffed with poblano peppers, Spanish onions, smoked bacon and toasted corn, served over a spicy mole Coloradito..
Roast Squash Coloradito
For the Sauce
Simmer 1/4 cup mole Coloradito paste (a somewhat complicated combination of Ancho and Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, banana and pumpkin seeds) with 3/4 cup vegetable stock. Keep warm.
For the Roasted Squash
Split, trim and seed one or more small, suitable baking squash (such as the thin-skinned sweet dumpling variety, shown here). Scoop out and discard the stringy fibers, leaving 1/2 inch flesh. Brush with ghee or melted butter, season with salt and smoked pepper and roast in a 375 degree oven until tender and caramelized, about 40 minutes. Keep warm.
For the Filling
4 pieces of un-cured smoked bacon, cut into large dice
1 Poblano pepper, coarsely chopped
1/2 red bell or sweet pepper, coarsely chopped
1/2 Spanish onion, coarsely chopped
1/2 cup fresh corn kernels
1-2 cloves garlic, minced
salt and pepper
Cook the bacon in a heavy skillet until nearly crisp. Add vegetables and continue to cook until barely tender. Fill the cavity of the squash with the vegetable mixture, season with salt and pepper and return to the oven until heated through, about 7 minutes.
To Serve
Spread mole in the center of a warmed plate and place roasted squash on top. Toss some toasted pumpkin seeds and a little chopped cilantro at it and serve immediately.
This post is part of Real Food Wednesdays!
Each Tuesday, real-food blogger Wardeh at gnowfglins.com asks us to share a bit about what’s been twisting in our kitchens during the past week. This is a great way for me to be able to how well I’ve been doing (or not) with my goal of eating a healthy diet consisting of primarily seasonal, local and sustainable food..
1) Blackberry Mascarpone Pancakes Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter. If you’re inclined to indulge a little now and then..
2) Rustic Roast Chicken with Sweet Peppers and Sausage Pastured chicken, sweet peppers, sausage, fresh herbs and garlicky croûtons. One of my personal favorites, this one’s in permanent rotation.
3) Lechón Asado Mojo-marinated, slow-roasted pork shoulder with sour orange juice, cumin, oregano and fresh peppers, served with black beans and saffron rice. Cuban comfort food!
4) Tacos de Tinga Poblana Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño tortillas, made from leftover Lechón Asado. I used all the leftovers! Yay!
5) Cauliflower Gobi, Scallion and Black Lemon Pancakes Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon (limes, actually, but they’re marketed as lemons for some reason).
6) Pickled Red Cabbage. Love this stuff, especially with roasted meats!
Pickled Red Cabbage
Another week fairly well met, my fine fellow food folks! Say, I wonder if anyone’s making desert over at the Tuesday Twister..
Semi-boneless quail seasoned with sea salt and smoked pepper and stuffed with wild rice, pecans, scallions and porcini mushrooms. Served with blackberry jus lié.
I wish the plate presentation were better, but I was scrambling like mad before losing the light. Oh, well..
Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie
Serves two
For the Rice
1 cup wild rice
chicken stock instead of water, in the quantity specified on the rice package
2 whole porcini mushrooms, thinly sliced
1/4 chopped pecans
1 clove garlic, minced
3 scallions, thinly sliced
1 teaspoon rubbed sage
sea salt and black pepper
Cook the rice and set aside to cool. Sauté mushrooms, pecans, garlic, scallions and sage until the pecans are golden brown then stir into the cooled rice. Add 1/4 cup of chicken stock and season to taste with sea salt and black pepper.
For the Quail
4 semi-boneless quail
2 tablespoons pastured butter, melted
1/2 teaspoon poivron rouge
sea salt and smoked blacked pepper
Rinse and pat dry the quail. Tuck the wing tips. Use a teaspoon or your fingers to stuff in as much rice as the bird will comfortably hold.
Transfer the birds to a skillet. Mix together the melted butter and paprika and use that to paint the birds with. Place in a 375 degree oven until golden brown and the juices run clear, about 18 minutes. Transfer to a cutting board and cover loosely with foil.
For the Jus Lié
2 pieces uncured, applewood-smoked bacon, diced
1 shallot, minced
1/4 cup blackberries
2 oz port
2 tablespoons glace de poulet
2 tablespoons filtered water
Sauté bacon and shallots in a tablespoon of the drippings from the pan that the quail was roasted in. Once the bacon is crisp, de-glaze the pan with port and add the blackberries. Stir and cook until the berries begin to break apart, then add demi-glace and water. Cook until the sauce is thick enough to coat the back of a spoon, then strain or not, as you see fit.
To Serve
Split quail in half lengthwise and spoon sauce over the top. Serve immediately.
Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon..
Cauliflower Gobi, Scallion and Black Lemon Pancakes
For the Pancakes
8 oz garbanzo flour
1 cup filtered water
3 tablespoons ghee or melted butter
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon black lemon
1 teaspoon aluminum-free baking powder
2-3 scallions, thinly sliced
Mix all ingredients together in a glass bowl and allow to stand 15 minutes. Heat ghee or butter in a heavy skillet over medium heat. Ladle in batter to form 3″ pancakes. Cook until golden brown on both sides, then drain on paper towels.
For the Gobi
1/2 white onion, diced
6 plum tomatoes, peeled and crushed through your fingers
6 large cauliflower florets
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger
1-2 small green chiles, minced
1 teaspoon hulled cardamom seeds
1 teaspoon nigella seeds
1 teaspoon cumin seeds
1 tablespoon curry leaves, chopped
1 teaspoon true cinnamon nibs
1 1/2 teaspoons turmeric
1 1/2 teaspoons poivron rouge
1/2 teaspoon black pepper
1/2 teaspoon amchur (mango) powder
ghee or clarified butter
Sauté the onions, garlic, ginger, chiles and whole spices in ghee until fragrant, about 5 minutes. Add turmeric, paprika, pepper and amchur and stir until thickened.
Add tomatoes, cauliflower and curry leaves and simmer until tender, about 20 minutes. Season with salt and pepper if necessary.
Spoon gobi over pancakes and serve immediately.
This post is part of Meatless Monday, an initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health.