Tuesday Twister
Each Tuesday, fellow blogger Wardeh encourages us to share a bit about what sort of GNOWFGLINS have been twisting in our kitchens during the past week. What are GNOWFGLINS you ask? They are God’s Natural, Organic, Whole Foods, Grown Locally, In Season. You know, real food!
1) Wild Halibut en Persillade Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..
2) Wild Blueberry Biscuits with Maple Sugar and Rosemary A little savory and not too sweet. Good any time of day..
3) Pan-Roasted Moulard with Blackberry/Cranberry Chutney 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..
4) Lobster Bisque Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles. A classic..
5) Fig Jam with Vanilla and Brandy Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..
6) Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche 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..
7) Poached Pear with Dark Chocolate, Creme Anglaise and Balsamic Port Reduction Organic Starkrimson pear poached in Tawny port wine, vanilla and peppercorns and served with dark chocolate, crème anglaise and a balsamic port reduction..
8) Conchiglie con Salsiccia di Pollo Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..
Wild Blueberry Biscuits with Maple Sugar and Rosemary
So, that’s what my week looked like. Let’s head over to Wardeh’s house to see what wonders await..
Conchiglie con Salsiccia di Pollo
Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..
Conchiglie con Salsiccia di Pollo
Serves 2
10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon
Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat. Heat the other tablespoon of chicken fat in a heavy skillet over medium heat. Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside. Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes. Season to taste with sea salt and freshly-ground black pepper.
Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes. Drain, then return to burner over medium-low heat. Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.
Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.
