Month: March 2010

Viva la Causa!

/ Ren

There is no food justice without labor justice.  No workers, no farms. No farms, no food.

“In 1962 César Chávez founded the National Farm Workers Association, later to become the United Farm Workers – the UFW. He was joined by Dolores Huerta and the union was born. That same year Richard Chávez designed the UFW Eagle and César chose the black and red colors. César told the story of the birth of the eagle. He asked Richard to design the flag, but Richard could not make an eagle that he liked. Finally he sketched one on a piece of brown wrapping paper. He then squared off the wing edges so that the eagle would be easier for union members to draw on the handmade red flags that would give courage to the farm workers with their own powerful symbol. César made reference to the flag by stating, “A symbol is an important thing. That is why we chose an Aztec eagle. It gives pride . . . When people see it they know it means dignity.”

For a long time in 1962, there were very few union dues paying members. By 1970 the UFW got grape growers to accept union contracts and had effectively organized most of that industry, at one point in time claiming 50,000 dues paying members. The reason was César Chávez’s tireless leadership and nonviolent tactics that included the Delano grape strike, his fasts that focused national attention on farm workers problems, and the 340-mile march from Delano to Sacramento in 1966. The farm workers and supporters carried banners with the black eagle with HUELGA (strike) and VIVA LA CAUSA (Long live our cause). The marchers wanted the state government to pass laws which would permit farm workers to organize into a union and allow collective bargaining agreements. César made people aware of the struggles of farm workers for better pay and safer working conditions. He succeeded through nonviolent tactics (boycotts, pickets, and strikes). César Chávez and the union sought recognition of the importance and dignity of all farm workers. 

It was the beginning of La Causa, a cause that was supported by organized labor, religious groups, minorities, and students. César Chávez had the foresight to train his union workers and then to send many of them into the cities where they were to use the boycott and picket as their weapon.

César was willing to sacrifice his own life so that the union would continue and that violence was not used. César fasted many times. In 1968 César went on a water only, 25 day fast. He repeated the fast in 1972 for 24 days, and again in 1988, this time for 36 days. What motivated him to do this? He said, Farm workers everywhere are angry and worried that we cannot win without violence. We have proved it before through persistence, hard work, faith and willingness to sacrifice. We can win and keep our own self-respect and build a great union that will secure the spirit of all people if we do it through a re-dedication and re-commitment to the struggle for justice through nonviolence.”  –UFW

On Wednesday, March 31 (on what would have been the farm labor and civil rights leader’s 83rd birthday), President Obama will meet with members of the Chávez family, UFW President Arturo S. Rodriguez and UFW co-founder Dolores Huerta to sign a proclamation designating March 31, 2010 as César Chávez Day.

No workers, no farms.  No farms, no food.

Local Flavors at Art City Austin

/ Ren

“Dive into Austin’s fresh and flavorful culinary arts at Art City Austin 2010. With partner Edible Austin, Art City Austin 2010 is showcasing the best of Austin’s local flavors..”

The Art City Austin Café by Edible Austin. Photo by Jake Holt.

“Art Week Austin culminates with Art City Austin, a city-wide art celebration where the creative community and those who support it converge to celebrate Austin’s dynamic art scene. Previously known as Laguna Gloria Art Fiesta, Art City Austin takes place in Austin’s flourishing downtown retail and cultural district. This will be the 60th year of the city-wide art celebration and over 20,000 attendees are expected…”

“The Art City Austin Café by Edible Austin will feature local food partners including Aster’s Ethiopian, Best Wurst, Boomerang’s Pies, Co-Op Coffee, County Fair Catering, Kerbey Lane Cafe, Reel Popcorn, Snowie Shaved Ice, Mmmpanadas, Sugar Mama’s Bakeshop, Tiff’s Treats Cookie Delivery, Ch’Lantro BBQ, Torchy’s Tacos and Zhi Tea…”

Art City Austin runs April 24-25, 2010.

For more information or to purchase tickets, please visit http://www.artallianceaustin.org/ or contact

Jordan Jeffus
Giant Media
512 462-4666

Seared Duck Liver with Crispy-Fried Shallots, Porcini and Armagnac-Verjus Demi

/ Ren

Fresh duck liver is seasoned simply with sea salt and freshly-ground black pepper, then seared over high heat with a bit of clarified butter.  The pan is deglazed with Armagnac then reduced with duck stock, verjus and demi-glace. Served over wilted spinach with crispy-fried shallots, porcini mushrooms and a garlic croûton.

Although high in cholesterol, duck liver is low-fat, low-calorie and extraordinarily high in Vitamins A and B12.  It is also a very good source of protein and iron..

Seared Duck Liver with Wilted Spinach, Crispy-Fried Porcini, Shallots and Armagnac-Verjus Demi

Verjuice (from Middle French vertjus “green juice”) is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.

Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris Bibliothèque nationale

Wood-Grilled Pork Fillet with Fresh Herbs, Wild Fennel Pollen and Red Onion Marmalade

/ Ren

Local, pastured pork tenderloin is marinated in olive oil, fresh thyme & rosemary and wild fennel pollen then grilled over a wood fire and served with a marmalade of red onions and fresh oranges with roasted jalapeño, red bell pepper and green garlic..

Wood-Grilled Pork Fillet with Fresh Herbs, Wild Fennel Pollen and Red Onion Marmalade

For the Marinade

2/3 cup good quality olive oil
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon wild fennel pollen
1 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt

Combine all ingredients in a glass bowl and allow to stand 30 minutes.

For the Marmalade

1/2 medium red onion, chopped
1 fresh orange, peeled, sectioned, seeded and chopped
1 teaspoon butter
1 teaspoon marinade from recipe above
2 teaspoons freshly-squeezed orange juice
1 teaspoon balsamic vinegar

1/2 medium jalapeño, grilled and chopped
1 2-3 inch section green garlic, grilled and sliced
1/4 medium red bell pepper, grilled and diced

Heat butter and oil in a heavy sauce pan over medium-low heat.  Add onions and cook, stirring occasionally until caramelized, about 30 minutes.  Add oranges and orange juice and cook until disintegrated, about 15 minutes. Remove from heat and fold in grilled jalapeño, green garlic and bell pepper. Season to taste with sea salt and freshly-ground black pepper.

To prepare, grill thick, marinated pork fillets (or an entire tenderloin) on the hottest side of the grill for about 5 minutes or until well marked, then turn and move to the cooler side of the grill, baste with additional marinade and cover until done, about 10-15 minutes.  Remove from grill and allow to stand 5 minutes before serving over warm red onion marmalade.

Wild Fennel Pollen comes from fennel flowers picked at full bloom. The plants are then dried and the pollen sifted out, yielding an exquisite spice that has the aroma of fennel, but is sweeter and far more intense in flavor than the other parts of the plant.

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

/ Ren

Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan.  Topped with toasted pine nuts and shaved Asiago..

Sweet

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

For the Gnocchi

3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil

Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.

Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center.  Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.

Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool.  Drain, lightly coat with olive oil and hold until ready to use.

For the Cream Sauce

1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper

Melt the butter in a heavy skillet over medium heat until shimmering.  Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles.  Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.

To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.

This post is part of Meatless Monday!

Pindi Chana

/ Ren

[tweetmeme source= “ediblearia” only_single=false]

Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices.  Served with hot tandoori naan brushed with melted ghee..

Pindi Chana

Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/

Orange Ginger-Grilled Pork with Toasted Sesame Somen

/ Ren

Thick cuts of pastured, heritage pork loin are marinated in a mixture of fermented soy, fresh ginger, garlic, coriander, anise and freshly-squeezed orange juice, then wood-grilled to juicy perfection.  Served over handmade somen noodles wih braised baby bok choy, slivers of scallion, red bell pepper, toasted sesame seeds and grilled citrus..

Orange Ginger-Grilled Pork with Toasted Sesame Somen

click to enlarge

Cedar Park Farmers Market

/ Ren

Cedar Park Farms To Market is now serving the NW Austin/Cedar Park/Leander area!

Vendors include some familiar names like Amador Farms (hydroponic lettuces and greens) and Sweetish Hill (breads and baked goods).  Rockin B will be selling grassfed beef and goat and she’ll even have yak meat available once each month (yes, yak meat) from a ranch outside of Weatherford.  The market is every Saturday from 9 am to 1 pm and will be located in the Lakeline Mall parking lot behind Dillard’s (11200 Lakeline Mall Dr. Cedar Park, TX 78613).

Some of the market crew

For directions and more information, please visit the market’s website

Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers

/ Ren

Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges.  The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley.  Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..

Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers

Shrimp and Grits

/ Ren

Gigantic gulf shrimp are sautéed in sweet butter with fresh lemon, celery, tomatoes, white wine and parsley and served over stone-ground yellow grits with fresh thyme, shrimp stock, garlic and cream..

Shrimp and Grits

Adapted from recipes by Chef Chris Hastings, Coastal Living

For the Grits

1/2 cup stone-ground yellow grits
1 tablespoon cultured butter
1 teaspoon fresh thyme
1/2 cup fresh cream
1/2 cup shrimp stock (substitute fish fumét or vegetable stock)
1/2 cup water
1 clove garlic, slivered
1 tablespoon shallot, diced
1 tablespoon parsley, chopped
sea salt and freshly-ground black pepper

Melt butter in a heavy saucepan over moderate heat. Add thyme, garlic and shallots and sauté until soft and fragrant.  Whisk in broth and cream, reduce heat and cook until done, adding water as you go, about 10 minutes. Season to taste with salt and pepper and keep warm.

For the Shrimp

4 very fresh jumbo Gulf shrimp, peeled, de-veined and patted dry
2 tablespoons sweet butter, divided
1 1/2 tablespoons red or green bell pepper, diced
2 tablespoon celery, diced
1 small plum tomato, chopped
2 green onions, slivered
1 teaspoon Cajun seasoning (substitute Old Bay)
1/4 dry white wine
1 tablespoon parsley, chopped

Heat half of the butter in a heavy skillet over medium-high heat until very hot. Add celery, bell pepper and shallots and cook 30 seconds. Add shrimp and cook without moving until lightly browned on the outside and opaque on the inside, about 2-3 minutes per side.

Remove shrimp from pan and add wine, cook and reduce until only a little liquid remains, about 5 minutes. Add tomatoes, parsley, lemon juice and shrimp and heat through, about 2 minutes.

To serve, spoon grits into a bowl and arrange shrimp over the top.  Pour the remaining butter sauce over the top and serve with Tabasco if desired.

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

/ Ren

Steel-cut oats are soaked overnight in cool, filtered water with a little lemon juice before being cooked with cinnamon and freshly-grated nutmeg.  Topped with banana slices fried in cultured butter with Tahitian vanilla, mascarpone thinned with fresh cream and a sprinkling of wild-harvested bee pollen..

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

For the Oats

1 cup traditional, steel-cut oats
1 cup cool, filtered water for soaking
1 teaspoon fresh lemon juice
1 1/2 cups filtered water for cooking
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/3 teaspoon freshly-grated nutmeg

2 teaspoons wild honeycomb
1 teaspoon wild-harvested bee pollen (not propolis)

Combine oats, water and lemon juice in a non-reactive bowl. Cover and allow to stand overnight. Transfer oats to a heavy saucepan, add water and bring to a boil. Reduce heat, cover and simmer until tender, about 15 minutes.  Add cinnamon, nutmeg and salt and keep warm until ready to use.

For the Bananas

1 just-ripe banana, bias-cut into 1/2 inch slices
2 tablespoons cultured butter
1 Tahitian vanilla bean, split and scraped

Melt butter in a heavy bottomed skillet over medium-low heat.  Scrape vanilla into pan and swirl to disperse.  Add bananas and cook until golden brown.  Flip and cook until the other side is browned, about 8 minutes. Total.  Pour remaining butter into oatmeal.

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow allow to separate 12-24 hours.  Mascarpone will keep in the refrigerator for about 1 week.

To serve, spoon warm oatmeal into a bowl and drizzle cream-tinned mascarpone around the perimeter. Top with fried bananas and a spoonful of honeycomb and sprinkle with bee pollen.

Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros

/ Ren

Grass-fed sirloin (Bastrop Cattle Co.) is rubbed in a mixture of ancho chilies, fresh garlic, Mexican oregano, comino and piloncillo, then quickly seared over a wood fire.  Served with salt & pepper-fried plantains and home-cooked frijoles charros (cowboy beans)..

Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros


For the Rub (adapted from a recipe by Rick Bayless)

2 cloves garlic, peeled
3-4 ancho chiles, stemmed and seeded
1 tablespoon piloncillo
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 tablespoon black pepper
1 tablespoon half-sharp paprika
2 teaspoons sea salt

Add all ingredients to the bowl of a food processor and pulse into a semi-fine powder.

For the Beans (adapted from a recipe by Rick Bayless)

1 cup dried pinto beans
1 tablespoon leaf lard
1/2 yellow onion
1 small sprig epazote

2 thick slices bacon, diced and fried
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1/2 fresh poblano pepper, charred and diced
1/4 cup fresh cilantro, coarsely chopped

Rinse and pick over dried beans.  Cover with 1 quart of cool, filtered water, lard, onion and epazote.  Bring to a hard boil, then reduce heat to low, cover and simmer until tender, about 2 hours, adding the tomatoes and peppers about 30 minutes out.  Stir occasionally and add more water if necessary to keep from drying out.

Add bacon, salt and cilantro during the last 10 minutes of cooking, discarding the epazote before serving.

For the Plantains

1 plantain, very ripe but still firm
1 tablespoon peanut oil or butter
sea salt and freshly-ground black pepper

Heat butter or oil in a heavy skillet over medium heat until shimmering.  Season plantain slices with salt and pepper then fry until golden brown. Set aside to drain.

For the Steaks

1 4oz breakfast sirloin per person
1 1/2 teaspoon spice rub per steak

Pat steak dry, then evenly coat on all sides with spice rub. Grill over a wood fire for about 2 minutes per side for medium-rare. Transfer to a cutting board and allow to rest 5 minutes before slicing against the grain about 3/8 inch-thick.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!


Conchiglie al Formaggio

/ Ren

Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage..

C

Conchiglie al Formaggio

1 1/2 cups conchiglie pasta, cooked and drained
1-2 spring onions, sliced or 1/2 yellow onion, diced
1-2 spicy cooking sausages (such as Spanish chorizo), sliced
1/4 cup grape tomatoes, halved
1 cup cheese (Manchego, Parmesan, etc.), grated
1 cup fresh whole milk, more-or-less
1 cup fresh cream
1 pastured egg
3 tablespoons grass-fed cultured butter, divided
2 tablespoons sprouted wheat flour
1 teaspoon dry mustard
1/4 cup fresh parsley, coarsely chopped
1/8 cup fresh oregano, coarsely chopped
1/3 cup fresh bread crumbs
sea salt and freshly-ground black pepper

Melt 2 tablespoons butter in a saucepan over medium-low heat.  Whisk in flour and mustard and cook, stirring continuously until smooth, about 5 minutes.  Slowly whisk in cream and stir until combined, then thin with milk until the sauce coats the back of a spoon.  Add cheese and stir until melted.  Remove from heat and allow to cool a bit, then whisk in the egg and set aside.

Quickly brown sausage and onions in a heavy skillet over medium high heat until some of the fat has rendered, then add tomatoes and cook until softened.  Drain any excess grease, then fold into the cheese sauce along with the parsley and oregano.  Fold in pasta and adjust taste with salt and pepper.

Turn pasta mixture into a buttered casserole, then top with fresh bread crumbs and bake in a 375 degree oven until golden brown, about 15 minutes.  Serve with a green salad and a glass of Pinot Grigio if desired.

This post is part of Real Food Wednesday, in support of freedom of choice for farmers and consumers everywhere

Who’s invited?  Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk,  constitutional scholars and lawyers looking for work that makes a difference, mother and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having  family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and YOU!

Pomelo and Lotus Root with Pickled Ginger, Mint and Wild Honeycomb

/ Ren

Fresh pomelo tossed with tender lotus rootlets, pickled ginger, fresh mint and wild honeycomb makes a light and refreshing dessert..

Pomelo and Lotus Rootlet with Pickled Ginger, Mint and Wild Honeycomb

Native to Southeast Asia, the pomelo or Chinese grapefruit is much larger, sweeter and less bitter than grapefruit from Florida, Texas or California. The 1/2 inch thick peel can be used to make marmalade or candied and dipped in chocolate.

Shiitake and Leek Flower Soup

/ Ren

Sautéed fresh shiitake mushrooms, garlic, shelled ginkgo nuts, young bamboo sprouts, fresh leek flowers and a fried quail egg in a flavorful vegetable broth with fermented soy..

Shiitake and Leek Flower Soup

3 cups vegetable broth (recipe follows)
1 pinch ground star anise
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground Szechuan pepper
1/4 cup traditionally fermented organic soy sauce
1 palmful fresh cilantro, chopped
1 palmful fresh leek flowers, sliced
1/4 cup slender bamboo shoots, sliced
3 cloves garlic, thinly sliced
1/4 cup shelled ginkgo nuts, halved
2 tablespoons pastured butter
1-2 fresh red chilies
fresh quail eggs

Bring vegetable broth to a boil, reduce heat and simmer with anise, fennel, cloves, pepper, chilies and soy.

Sauté mushrooms, ginkgo, and garlic in butter until golden brown and add to the soup along with the leek flowers. Simmer 5 minutes, then add chopped cilantro.  Ladle into warm bowls and top with a fried quail egg.

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.

Wanted: Locavores!

/ Ren

Slow Food Austin reconnects people with the food they eat. Our educational initiatives, social activities, fundraising events, and community volunteer projects inspire respect for where food comes from and awakens true pleasure in eating.

Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad

/ Ren

Smoked magret duck breast is rubbed with Chinese 5-spice, then seared in its own fat until the skin is crisp.  The duck is then sliced and served with braised baby bok choy and a salad of Asian pear, pickled ginger, sunflower sprouts and toasted sesame dressed with an ume plum vinaigrette..

Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad

For the Duck

Rinse andpat  dry half of a smoked magret duck breast. Use a thin, sharp knife to score a crosshatch pattern into the skin, taking care not to cut into the muscle.  Rub the breast with Chinese 5-spice then place skin side down into a heavy skillet over medium-low heat. Cook until the skin is crisp and much of the fat has rendered, then turn and quickly sear the other side.  Transfer to a cutting board.

For the Bok Choy

Season quartered baby bok choy with salt and pepper then place flat side down into the pan with the rendered duck fat. Cook until slightly browned, then add 1/4 cup water, turn and cover until tender, about 5 minutes.

For the Salad

1 Asian pear, jullienned
1 1/2 tablespoons sushi-style pickled ginger
1/4 cup sunflower sprouts
1 teaspoon white sesame seeds, toasted
1/2 teaspoon black sesame seeds
1 teaspoon coriander seeds, cracked and toasted
1 teaspoon crispy garlic, crushed
1 palmful fresh cilantro, chopped
1 teaspoon ginger juice
2 tablespoons umeboshi plum vinegar
1 teaspoon traditionally-fermented soy sauce
1 teaspoon sesame oil
1/2 teaspoon fresh lemon juice
1/4 cup olive oil
sea salt and freshly-ground Szechuan pepper to taste

Combine ginger juice, vinegar, soy and lemon juice together in a bowl.  Slowly whisk in oils.  Add remaining ingredients and toss to combine.  Refrigerate until needed.

To serve, slice warm duck breast about 3/8 inch thick and arrange over braised bok choy.  Garnish with ginger pear salad and drizzle with a little vinaigrette.

Chicken Char Siu

/ Ren

Char siu translates literally as “fork burn/roast”, an ancient method of fire-roasting wild boar.  While most modern Chinese BBQ uses domestic pork (and lots of red food coloring), the flavors are  also well suited to chicken.  Here I have marinated chicken pieces in a mixture of fermented soy, sherry, hoisin, 5-spice, local raw honey, chili and red bean paste (with organic beet powder for color), then slow-roasted (3 hours at 15 degrees) them until fork-tender.  The sticky, hot, sweet and sour flavors play well with sesame-roasted asparagus on the side..

Chicken Char Siu