Fats, Oils

Tamatem Ma’Amrine

/ Ren

Tamatem Ma’Amrine is a Moroccan dish of roasted tomatoes stuffed with albacore, capers, olives and preserved lemon..

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Tamatem Ma’Amrine (click to enlarge)

Adapted from a recipe by Claudia Roden

Carve a lid out of the tomatoes and scoop out the insides as you would a jack-o’-lantern.  Don’t let the walls get too thin, or the tomatoes will split while roasting. Turn the tomatoes upside down and let the water drain.

Meanwhile, flake apart US Pacific troll or line-caught albacore and toss gently in extra virgin olive oil with bits of roasted red pepper, coarsely chopped capers and black olives, thinly slivered preserved lemon and chopped flat-leaf parsley.

Season tuna mixture with cracked coriander, fennel and white sesame seeds and stuff into the tomatoes.

Drizzle with a little more olive oil and season with sea salt and cracked pepper.  Roast in a 375 degree oven until slightly blackened, perhaps 30 minutes.

Serve warm or refrigerate and serve cold; a crisp salad goes well in either case.

This post is part of Food Renegade’s Fight Back Fridays

© Monterey Bay Aquarium

© Monterey Bay Aquarium

Seafood Watch: Tuna, Albacore

Time to end the war against saturated fat?

/ Ren

By Melissa Healy

The British Medical Journal has issued a clarion call to all who want to ward off heart disease: Forget the statins and bring back the bacon (or at least the full-fat yogurt). Saturated fat is not the widow-maker it’s been made out to be, writes British cardiologist Aseem Malhotra in a stinging “Observations” column in the BMJ: The more likely culprits are empty carbs and added sugar.

Virtually all the truths about preventing heart attacks that physicians and patients have held dear for more than a generation are wrong and need to be abandoned, Malhotra writes. He musters a passel of recent research that suggests that the “obsession” with lowering a patients’ total cholesterol with statins, and a public health message that has made all sources of saturated fat verboten to the health-conscious, have failed to reduce heart disease.

Indeed, he writes, they have set off market forces that have put people at greater risk. After the Framingham Heart Study showed a correlation between total cholesterol and risk for coronary artery disease in the early 1970s, patients at risk for heart disease were urged to swear off red meat, school lunchrooms shifted to fat-free and low-fat milk, and a food industry eager to please consumers cutting their fat intake rushed to boost the flavor of their new fat-free offerings with added sugar (and, of course, with trans-fats).

The result is a rate of obesity that has “rocketed” upward, writes Malhotra. And, despite a generation of patients taking statins (and enduring their common side effects), the trends in cardiovascular disease have not demonstrably budged.

Real food includes saturated fat, Lustig said, and real food lives up to the principle that food should confer wellness, not illness. “Instead of lowering serum cholesterol with statins, which is dubious at best, how about serving up some real food?”

Malhotra cites a 2009 UCLA study showing that three-quarters of patients admitted to the hospital with acute myocardial infarction do not have high total cholesterol; what they do have, at a rate of 66%, is metabolic syndrome — a cluster of worrying signs including hypertension, high fasting blood sugar, abdominal obesity, high triglycerides and low HDL (“good” cholesterol).

Meanwhile, research has shown that when people with high LDL cholesterol (the “bad” kind) purge their diet of saturated fats, they lower one kind of LDL (the large, buoyant particles called “Type A” LDL), but not the small, dense particles (“Type B” LDL) that are linked to high carbohydrate intake and are implicated in heart disease.

Recent research has also shown that Mediterranean diets — admittedly skimpy on red meat but hardly light on saturated fats — have outpaced both statins and low-fat diets as a means of preventing repeat heart attacks. Other research suggests that the saturated fat in dairy foods may protect against hypertension, inflammation and a host of other dysfunctions increasingly linked to heart attacks.

“It is time to bust the myth of the role of saturated fat in heart disease and wind back the harms of dietary advice that has contributed to obesity,” writes Malhotra.

Whether physicians at the front lines of health have gotten the message, a change in thinking is evident, at least, among some of medicine’s leaders. But it’s not easy to tune out years of what Malhotra calls “the mantra that saturated fat must be removed to reduce the risk of cardiovascular disease.”

“When saturated fat got mixed up with the high sugar added to processed food in the second half of the 20th century, it got a bad name,” noted UC San Francisco pediatric endocrinologist Robert Lustig. On the question of which is worse — saturated fat or added sugar, Lustig added, “The American Heart Assn. has weighed in — the sugar many times over.”

(Vegan) Peanut-Roasted Broccoli and Cauliflower, Thai Yellow Curry

/ Ren

Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar.  Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..

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Vegan Black Lentils and Chana Dal, Chili-Fried Green Beans

/ Ren

Onions, fresh garlic and ginger are quickly fried in olive oil along with fennel and mustard seeds, coriander, turmeric root powder, fresh curry leaves and Tellicherry black pepper. 

Rinsed urad dal (split black lentils) and chana dal (split black chickpeas) are added to the pan and simmered for about an hour and a half in homemade vegetable stock.  Chopped fresh tomatoes are added during the last 20 minutes, with chopped fresh cilantro added just before service.

The dish is topped with oil-fried fresh green beans and red chilies, with some of the hot oil drizzled over the top.

Low in cholesterol and high in protein, this easy, inexpensive dish is full of flavor and very satisfying..

For the Vegetable Stock (adapted from a recipe 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 fresh bay laurel leaves
1 cup fresh tomatoes, diced
2 qt filtered 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.

Chicken Canzanese, Toasted Fennel/Shallot Brown Rice

/ Ren

Originally a peasant dish (perhaps of stewing hen or rooster) from the Abruzzo region in Italy, Americans were likely  first introduced to this classic in a 1969 article from the New York Times.

My riff on America’s Test Kitchen’s modern adaptation (see video below) uses locally pastured chicken thighs, prosciutto, garlic, fresh herbs, chicken stock and white wine, all served over fennel-scented brown rice with toasted shallots and flat-leaf parsley..

Pollo Canzanese (serves 2-4)

4 large skin-on, bone-in, pastured chicken breasts
2 ounces prosciutto, cut into 1/4-inch dice
2-3 cloves garlic, slivered (not minced)
2 tablespoons olive oil, divided
2 teaspoons sprouted wheat or spelt flour
1-1/4 cups dry white wine
3/4 cup homemade chicken stock
2 bay leaves (fresh preferred)
2 sprigs rosemary, stripped, leaves chopped (reserve the stems)
8 leaves fresh sage
3 whole cloves
juice of 1/2 fresh lemon
1/2 teaspoon red pepper flakes
1 tablespoon cultured butter, cold
freshly-cracked black pepper

Rinse chicken and pat dry. Refrigerate, uncovered 4 hours or overnight to help ensure a crispy skin when cooked.

Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium heat until shimmering.  Add prosciutto and sauté until lightly brown, about 2 minutes.  Add garlic and sauté 1 minute more.  Use a slotted spoon to transfer the prosciutto and garlic to a side dish.

Return the pan to the heat and add the remaining tablespoon of olive oil.  Once the oil is shimmering, season the chicken with pepper and place in the hot oil skin-side down.  Allow the chicken to cook without moving until golden brown, about 5-6 minutes. Turn the chicken over cook another 5 minutes, again without moving.  Transfer the chicken to a side dish.

Pour off all but 1 tablespoon of olive oil/fat, reserving the remainder for the rice.

Sprinkle the flour into the pan and whisk continuously to form a light roux, about 1 minute.

De-glaze the pan with the wine, taking care to scrape up all the brown bits (the fond) from the bottom.

Add the cooked prosciutto and garlic back into the pan along with the bay leaves, sage, cloves, rosemary stems (without leaves) and red pepper flakes. Stir to combine.

Add the chicken to the pan, making sure that the volume of liquid is sufficient to rise to a point just below the crisp chicken skin.  Pour a little liquid off if there’s too much, or add a little stock if there isn’t enough.

Place the uncovered pan into a 325 degree oven and cook until the chicken is fork tender, about 1 hour.

Meanwhile, prepare the rice..

1 cup germinated brown rice, rinsed
2-1/4 cups chicken stock
2 tablespoons shallots, chopped
1 tablespoon reserved oil/fat
1 teaspoon fennel seeds, cracked
2 tablespoons fresh flat-leaf parsley

Toast the fennel in a heavy-bottomed saucepan set over medium heat until fragrant, about 1 minute.

Add the reserved oil/fat and shallots and cook until lightly browned, about 2 minutes.

Add the rice and stir to coat.

Add the stock and bring to a boil. Reduce heat, cover and simmer until done, about 45 minutes.

To Finish and Serve

Remove the pan with the chicken from the oven.  Transfer the chicken to a platter and cover with foil.

Working quickly, put the chicken pan on the burner over medium-high heat. Pick out and discard the cloves, sage, bay and rosemary stems.

Remove the pan from the heat and stir in the lemon juice, chopped rosemary leaves, parsley and butter and whisk until smooth.

Line a platter with the rice and ladle the sauce over the rice.  Place the cooked chicken on top of the rice, drizzle with a little of the sauce and serve piping hot.

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Here’s that video..

Choux de Bruxelles Gratiné

/ Ren

Tender baby Brussels sprouts get the royal treatment.. pan-roasted in bacon fat with onions and lightly drizzled with champagne vinegar, then bathed in seasoned Béchamel and topped with shredded Cantal entre deux, hickory-smoked bacon and fresh breadcrumbs with parsley..

For the Béchamel

2-1/2 cups fresh, whole milk
2 ounces cold roux blanc (recipe follows)
a pinch of freshly-grated nutmeg
fine sea salt and freshly-ground black pepper

Heat the milk in a heavy-bottomed sauce pan until simmering, then whisk in bits of roux one at a time, incorporating each one before adding the next.  This will help to ensure that the sauce is creamy and without lumps. Add the nutmeg and season to taste with salt and pepper. Remove from heat, cover and set aside.

For the Roux Blanc

3 ounces organic flour (can use soaked or sprouted flour if desired)
2 ounces clarified butter or ghee

Melt the butter in a heavy-bottomed sauce pan over medium heat then whisk in the flour. Continue whisking and cooking until past the raw flour taste and completely smooth in texture, maybe 5 minutes.  Set aside to cool.

For the Brussels Sprouts

1 pound baby Brussels sprouts
6 thick slices uncured, hickory-smoked bacon
1/2 cup yellow onion, diced
1/2 tablespoon butter
1 tablespoon champagne vinegar

Rinse the Brussels sprouts in cold water, then peel off the outermost layer of leaves and trim off the stem. Split the larger sprouts in half lengthwise, leaving the smallest ones whole.

Meanwhile, cook the bacon in a skillet until well-browned and crisp, then transfer to the side to drain and pour of all but about 1 tablespoon of the the fat.

Add  the Brussels sprouts and butter to the pan and cook until the cut edges begin to brown.  Add the onion and continue to cook, stirring often until the onions are brown and the Brussels sprout are crisp/tender, maybe 8 minute. Remove from heat, add vinegar and toss to coat.

Use a slotted spoon the transfer the cooked vegetables to a casserole dish and pour the béchamel over the top.

Add a layer of shredded Cantal, then arrange bacon pieces over the top.

Add a light layer of fresh breadcrumbs and chopped parsley.

Place casserole in a 375 degree oven and cook until brown and bubbling, about 15 minutes.  Serve hot.

Brussels sprouts are a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese.

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Lemon, Garlic and Thyme Roasted Chouxfleur

/ Ren

A seasonal, Franco-Italian dish of fresh cauliflower, EVOO, homegrown garlic and thyme and the zest & juice from a Meyer lemon. Topped with sea salt, cracked pepper and local sprouts. Slightly crisp on the outside, with a luxurious, creamy interior.  Look for the recipe in the comment section at the bottom of this post..

From Wikipedia..

Cauliflower has a long history. François Pierre La Varenne employed it in Le cuisinier françois after it had been introduced to France from Genoa in the 16th century. Cauliflower is featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.

Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates
Carotenoids
Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

100g of cauliflower contains the following nutritional information according to the USDA:

Calories : 25
Fat: 0.28
Carbohydrates: 4.97
Fibers: 2
Protein: 1.92

Andouille, Crab and Oyster Gumbo

/ Ren

Chocolate-colored roux, the Cajun/Creole “holy trinity” of red bell pepper, celery and roux, homemade shrimp stock, pecan wood-smoked Andouille, fresh crab and oysters..

For the Gumbo  (from a recipe by Andrew Zimmern, with slight modifications)

1/2 cup organic, all-purpose flour
4 ounces pastured butter
1 Spanish onion, cut into 1/2-inch dice
1 fresh bay leaf
5 cups homemade shrimp stock (substitute chicken stock)
3 garlic cloves, minced
2 teaspoons dried thyme
1 jalapeno, minced
1/2 pound fresh okra, sliced 1/4 inch thick
3 large tomatoes, finely chopped
1 pound andouille sausage, sliced 1/4 inch thick
3 cups bottled clam juice
1 pound lump crabmeat, picked over
2 dozen shucked oysters and their liquor
3 tablespoons organic Worcestershire sauce
1 red bell pepper, cut into 1/2-inch dice
3 tablespoons filé powder (divided)
3 large celery ribs, cut into 1/2-inch dice
sea salt and black pepper
parsley, chopped for garnish
green onions, sliced for garnish

In a large pot, stir the flour and butter until smooth.  Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 20 minutes.

Add the Andouille, celery, onion, red pepper, jalapeno, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the stock, clam juice, Worcestershire and tomatoes and bring to a boil.  Reduce the heat to low and simmer for 1 hour, stirring occasionally.  Stir in the remaining filé powder and add the crab, oysters and their liquor.  Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.  Serve the gumbo with rice or bread.

Not the same recipe, but who doesn’t miss Justin Wilson?

 

Thunder Heart Bison Chili

/ Ren

Free-range, pastured American bison, onions, garlic, chilies, homemade stock and a selection of herbs and spices simmered on the back burner for hours..

For the All-Important Stock

2 pounds meaty, cross-cut oxtail
2 tablespoons tomato paste
1 cup onions, chopped
2/3 cup celery, chopped
2/3 cup carrots, chopped
1 cup Madeira
8 cups cold, filtered water
3 cloves garlic, smashed
1/2 tablespoon peppercorns
1-1/2 tablespoons fresh thyme

Scatter the chopped vegetables in a cast iron skillet.  Place the oxtail sections over the vegetables and top each with a spoonful of tomato paste, then place the skillet in a 350 degree oven and roast until the meat is brown, the tomato paste has caramelized and the fat has rendered, about 75 minutes.

Use a slotted spoon to transfer the meat and vegetables to a heavy-bottomed stock pot, leaving the fat behind.  Pour in the wine and enough cold water to cover and bring to a boil.  Reduce heat to a simmer and skim off any foam.  Add the garlic, peppercorns and thyme and slowly simmer until reduced in volume by half, about 6 hours.

Strain the stock through a fine mesh strainer and store in clean glass jars for up to 5 days or freeze for up to 1 year.

For the Chili

1 pound bison stew meat
1-1/2 cups onions, chopped
2 tablespoons beef tallow
1 teaspoon cracked cumin seeds
2 teaspoons cracked coriander seeds
1 quart brown stock, divided (from recipe above)
1 14.5 ounce can fire-roasted crushed tomatoes
1/4 cup New Mexico chili powder
1/4 cup smoked paprika
1 tablespoon Mexican oregano
1 teaspoon chipotle powder
1 teaspoon cracked black pepper
1/2 tablespoon granulated piloncillo (optional; use if the chili powder tastes bitter)
1/2 teaspoon cocoa powder
1/2 teaspoon dried lemon peel, crushed (cuts through the fat and brightens the dish)

Melt the tallow in a Dutch oven over medium heat until shimmering.  Add the meat without crowding (you may need to do this in batches) and brown on all sides.  Add the onions, cumin and coriander and cook 3 minutes, stirring frequently.

Add 2 cups stock, tomatoes, paprika, chili powders and oregano and bring to a boil.  Reduce heat and simmer until the bison is tender, about 1-1/2 hours. Add remaining stock a little at a time as the chili reduces and thickens.

Add the piloncillo, cocoa and lemon peel, stir and simmer 20 minutes.

Ladle finished chili into bowls, top with Queso Manchego and chopped cilantro and serve immediately.

Help make a difference!  Please pledge to use only Animal Welfare Approved products in your recipes this winter.

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Mediterranean-Style Olive Oil-Poached Grouper

/ Ren

Inch-thick filets of fresh grouper are gently poached at exactly 120 degrees in top quality Spanish olive oil, thinly-sliced Meyer lemon, fresh Italian parsley and imported caper berries.  Freshly-ground black pepper and crunchy sea salt top off this Mediterranean-inspired, velvet-textured dish..

Deceptively simple, the key to success in poaching fish this way lies in ensuring that the olive oil is kept at a constant temperature throughout the entire process (about 15 minutes to pre-heat, and another 10-15 minutes to cook over low heat).  Use an instant-read thermometer to keep the temperature as close to 120 degrees as you can;  if the oil is too hot the fish will be tough and the flavors will lose their delicate balance.

“…Groupers, widely distributed in warm seas, are characteristically large-mouthed, rather heavy-bodied fishes that tend to remain in discrete areas. Some are very large fishes, attaining a length and weight of about 2 metres (6 feet) and 225 kilograms (500 pounds)—in some instances reportedly much more. Groupers are often dully coloured in greens or browns, but a number are brighter, more boldly patterned fishes. Some, such as the Nassau grouper (Epinephelus striatus), are noted for their ability to change from one to any of a number of other colour patterns. Also, in many species, such as the blackfin and yellowfin groupers (Mycteroperca bonaci and M. venenosa), individuals inhabiting deeper waters are much redder than those living near shore. Groupers are protogynous hermaphrodites; that is, they first function as females and later transform into males. Groupers are prime food fishes and also provide sport for anglers and spearfishers…”  –Encyclopedia Britannica

Wiener Schnitzel

/ Ren

The classic Austrian dish, not the American fast food chain.

Free-raised Limousin veal leg pieces are uniformly pounded into to 1/4-inch-thick cutlets, seasoned and breaded in freshly-made bread crumbs before being gently fried in pure beef lard, drained and served hot with freshly-squeezed lemon, parsley and mustard potato salad.  Totally old school, totally delicious..

4 4-oz veal cutlets
sea salt and black pepper
fresh lemon
2 tablespoons heavy cream
3 pastured eggs
4 thick slices fresh bread
1/4 cup fresh parsley
gluten-free multi-purpose flour for dredging
pure beef lard for frying

Trim veal of any remaining fat or sinew, then place between slices of wax paper and pound with a meat mallet until of uniform thickness between 3/8 and 1/2 inch.  Pat dry and season with sea salt and freshly-ground black pepper (add a pinch of granulated garlic if you like) and let stand.

Lightly toast the bread, trim the off crust and add to the bowl of a food processor along with the parsley. Pulse until crumbs are approximately 1/8 inch across. Set aside.

Beat the cream with a wire whisk until thickened, then add the eggs and whisk until thoroughly combined.

Meanwhile, melt pure beef lard in a heavy skillet over medium heat to a depth of about 1/2 inch (the veal should float rather than stick to the bottom of the pan. It actually absorbs less fat that way) and hold at no more than 350 degrees.

Lightly dredge the veal in the flour, patting it between you hands to shake off any excess.

Using one hand, dip the floured veal into the egg wash and hold aloft for a moment to let the excess drain off.  Drop the veal into bread crumbs and coat on all sides without packing the bread on too tight.

Carefully slide the breaded veal into the hot lard and fry until cooked through and golden brown on both sides (about 4-5 minutes total, depending on thickness. Don’t overcook).  Transfer cook veal to a paper plate to drain for a minute, then dress with freshly-squeezed lemon juice and serve hot with a side of mustard potato salad.

Smoked Pheasant Risotto with Field Mushrooms and Baby Asparagus

/ Ren

Bits and pieces of leftover smoked pheasant with onions, garlic, mushrooms, asparagus, Arborio rice, pheasant stock,  French vermouth, fresh herbs and lots of cracked pepper..

Smoked Pheasant Risotto with Field Mushrooms and Baby Asparagus

1/2 cup white onion, diced
1-2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon pastured butter
1 cup French dry vermouth
1 bunch fresh herbs
5 cups pheasant stock, divided
2/3 cup mushrooms, sliced
1/2 cup fresh asparagus, cut into 1/2-inch pieces
1/2 pound smoked pheasant, torn into small pieces
1 cup Arborio or Bomba rice
pieces of pheasant skin
pink peppercorns
aged Parmesan

Toast the onions in a dry skillet over medium heat until nicely browned.  Add the butter, olive oil and garlic, stir to combine and cook 1 minute.  Add the vermouth and scrape loose any brown bits from the bottom of the pan.  Allow the mixture to cook down until the liquid has been reduced to about 1/3 cup.

Add the rice, stir to combine and cook 2 minutes.  Add 3 cups stock and reduce heat to a gentle boil and cook 20 minutes, stirring frequently.

Meanwhile, toast the pieces of skin in a heavy skillet until the fat has rendered and the skin has begun to darken and crisp.  Transfer the skin to a cutting board and allow to cool enough to handle.  Chop the skin into small pieces, add to the rendered fat (add a little butter if there isn’t enough) along with the mushrooms and saute until golden.  Set aside.

Once the rice has absorbed most of the liquid, add another 1-1/2 cups of stock and simmer, stirring constantly, until half the liquid is absorbed.  Add the pheasant, mushroom mixture and asparagus and cook (again stirring constantly) until the asparagus is tender and the pheasant is warmed through.  Use the last 1/2 cup of stock if needed to prevent the pan from getting dry.  Season liberally with freshly-cracked pink pepper and taste for salt (although it usually doesn’t need any).

Turn the finished risotto out onto pre-warmed plates and finish with a little aged parmesan if desired.  Properly made risotto has a creamy texture and is wet enough to slide around the plate a little.

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In Texas, most pheasant hunting takes place in the 3 dozen or so northernmost counties (the Panhandle), where the next season runs December 3rd through January 1st.  Playa lake bottoms are a consistently productive location for both ducks and Ring-necked pheasant.

Butter-Poached Lobster on a Salt-Crusted Bolillo

/ Ren

Imagine the iconic New England lobster roll on a late summer evening.  Delicious, right?  Now re-imagine that as a Texican creation with homemade Key lime-ancho mayonnaise, fresh avocado and heirloom tomatoes served on a top-split, oven-toasted bolillo..

Butter-Poached Lobster on a Salt-Crusted Bolillo

For the Aioli (adapted from multiple recipes by Michael Ruhlman)

1 large, pastured egg yolk
1/2 teaspoon fine sea salt
1 teaspoon filtered water
2 teaspoons freshly-squeezed lemon juice
1 cup avocado oil
2 teaspooons cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1/2 teaspoon ancho chili powder
1 clove garlic, crushed
2 teaspoons freshly squeezed Key lime juice
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh red chili pepper, seeded and chopped
sea salt and freshly-ground black pepper to taste

Whisk the yolk, salt and lemon juice together in a large, non-reactive bowl.  While whisking, drizzle in a few drops of oil, then a few more to establish the emulsion.  Whisking continuously, add the remaining oil in a thin stream.  The mixture should be thick enough to cling to your whisk (i.e., not pourable).

Whisk in the remaining ingredients (except the salt & pepper), then season to taste with the salt and pepper.  Cover tightly and refrigerate 1 hour before using.  If the avocado oil has begun to solidify, simple allow the mayonnaise to come to room temperature and give it a quick whisk.

To Prepare the Lobster

1/2 pound Canadian or Maine lobster knuckle and claw meat
6 oz pastured butter
1/2 cup dry white wine
2 fresh bay leaves

Put the wine and bay leaves into a heavy-bottomed sauce pan and bring to a quick boil.  Lower the heat and simmer until the wine has reduced in volume by half.  Add the butter and cook until you hear the milk solids begin to sizzle on the bottom of the pan.  Skim and discard the foam from the top, then regulate the heat until bubbles are barely breaking the surface.

Add the lobster and poach until just done, maybe 10 minutes.  Don’t let the butter boil and don’t let the lobster cook too long or it will be rubbery.  Transfer the lobster to a side dish to cool, reserving the butter for another recipe.

To make the Lobster Salad

1/2 pound poached lobster meat, coarsley chopped
1/4 cup key lime-ancho mayonnaise (more or less)
1/2 cup ripe, red heirloom tomato, coarsley chopped
1/2 cup fresh avocado, coarsley chopped

Lightly fold all ingredients together in a bowl, taking care not to let things get mashed up.  Cover and refrigerate until ready to use.

For the Bolillos

Use a bread knife to split fresh bolillos from the top, taking care not to cut all the way through.  Brush the split bolillos all over with lots of the leftover lobster poaching butter, then sprinkle with coarse sea salt.  Place in a 400 degree oven until nicely toasted, then remove from oven and allow to cool enough to handle.

To Serve

Mound the still warm, split bolillos with the chilled lobster salad.  Dress with a squeeze of lime and garnish with a grind of chili and a little fresh cilantro and serve immediately.

Naan Pizza with Spiced Lamb, Roasted Vegetables and Fresh Goat Cheese

/ Ren

Homemade flatbread, ghee-fried spiced lamb, roasted peppers, onions, heirloom tomatoes and garlic, with fresh goat cheese and Neapolitan parsley..

Naan Pizza with Spiced Lamb, Roasted Vegetables and Fresh Goat Cheese

For the Vegetables

1/2 pound heirloom tomatoes, cored, seeded and chopped.
1 small yellow onion, chopped
1/3 cup assorted fresh peppers (I like to use both hot and sweet peppers), chopped
2 cloves garlic, chopped
1 tablespoon cracked coriander seeds
1 teaspoon cumin seeds

Toss the vegetables together then lay out on a parchment paper-lined baking sheet.  Place the tray in a 500 degree oven until slightly charred.  Remove from the oven and set aside.

For the Lamb

1/2 pound freshly-ground, pastured lamb
2 tablespoons ghee
1/2 teaspoon fine sea salt
1 tablespoon spice blend such as Penzeys Vindaloo, containing a mixture of ginger, cinnamon, brown mustard, red pepper, cardamom, turmeric, black pepper and cloves.  Reserve a tablespoon or two of the butter, spice and lamb juices to spread on the naan.

Gently form the lamb into 1-1/2 inch balls, taking care not to press too tightly.  Sprinkle with the salt and set aside.  Heat the ghee in a cast iron skillet over medium-high heat until shimmering but not smoking.  Add the spices and whisk to incorporate. Carefully add the lamb to the ghee and shallow fry until nicely seared on the outside but still rare in the middle.  Transfer to a side plate and allow to drain.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

To Assemble

Lightly brush the naan with the reserved butter mixture.  Scatter the roasted vegetables around the naan, then position the lamb around and about.  Tuck in a few wedges of fresh goat cheese here and there, then place the naan directly on the center rack of a 500 degree oven and bake until the cheese is soft and the edges of the naan have begun to char.  Remove from oven, dress with torn parsley and a light squeeze of fresh lemon and serve immediately.

Watermelon Curry with Pan-Seared Shrimp

/ Ren

The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice..

Watermelon Curry with Pan-Seared Shrimp

1/2 pound fresh shrimp, peeled & deveined
2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided
1/3 cup diced onion
3 garlic cloves
1-1/2 tablespoons ghee or clarified butter
1-inch piece true cinnamon
1 tablespoon Kashmiri chili powder
1 inch fresh ginger, peeled
1 tablespoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
1 teaspoon nigella sativa (charnushka)
1/2 teaspoon turmeric
pinch of sugar
sea salt and black pepper to taste
1 fresh lemon

Combine garlic, coriander, cumin, nigella, turmeric, ginger and sugar in a large Molcajete (a mortar made of volcanic stone), using a pestle to grind into a pulp.  Add half of the watermelon and grind into a thin paste.  Scrape contents into a clean bowl, season to taste with salt and pepper and set aside.

Heat ghee in a heavy-bottomed saucepan over medium-low heat.  Place cinnamon in hot ghee and cook until it begins to unfurl, about 5 minutes.  Don’t let the butter burn.

Remove cinnamon and discard; increase heat to medium high.  Once the ghee is shimmering, add the onions and shrimp and sear quickly until very lightly-browned, about 2 minutes.  Add watermelon and spice mixture, and let sizzle and fry until thickened, about 3 minutes.

Add remaining chunks of watermelon, stir to combine and heat another 2 minutes.  Squeeze a fresh lemon over the top and serve hot with aged basmati or naan, if you like.

Grilled Wild Grouper with Aged Miso Corn Broth

/ Ren

Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside.  Served with a broth of roasted corn, aged red miso and scallions,  finished with a knob of cold butter and a touch of fresh lemon..

Grilled Wild Grouper with Aged Miso Corn Broth

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa.  The origin of this name in Portuguese is believed to be from an indigenous South American language.

In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus).  In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.   

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.  –Wikipedia

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Orange and Fennel-Roasted Chicken

/ Ren

Orange and Fennel-Roasted Chicken, risotto with green beans, browned pearl onions and fried capicola..

Orange and Fennel-Roasted Chicken

Marinate locally-pastured chicken pieces (I’m using bone-in, skin-on thighs) in a mixture of raw olive oil, freshly-squeezed orange juice, garlic and cracked fennel seeds for 4-8 hours, turning once.

Remove chicken from refrigerator, wipe off excess marinade and season liberally with sea salt and freshly-ground black pepper.  Allow to stand at room temperature for 30 minutes, then roast in a 375 degree oven until crisp and the juices run clear, about 40 minutes.

Meanwhile, saute pearl onions and roughly-chopped dry coppa (capicola) in a bit of olive oil until nicely browned and slightly crisp.  Use a slotted spoon to remove the onions & coppa to a plate, then add bomba rice to the pan, stirring to coat each grain with the flavored oil that remains.

Add three times the amount of vegetable stock, chicken stock or water to the pan as you have rice, and allow it to come to a boil.  Reduce the heat to medium-low, add cut fresh green beans and allow to simmer, stirring continuously  until the rice is tender, about 20 minutes.  Add the onions and coppa, stir to combine and remove from heat.  Allow to stand 3-5 minutes before spooning onto a serving dish.

Top cooked rice with the roasted chicken and pour the pan juices over the top.  Garnish with fennel fronds and serve immediately.

Hummus with Harissa Oil, Parsley and Toasted Pita

/ Ren

I don’t keep ready-to-eat products at home, but hummus is a high-protein, healthy (and delicious) exception to that rule.  Made from easily-sourced, individually inexpensive ingredients, hummus is nonetheless becoming expensive to buy already made.  My solution of course, is to make it at home to my own taste..

Hummus with Harissa Oil, Parsley and Toasted Pita

1 cup dried chickpeas, soaked overnight
3 cups filtered water
2-3 garlic cloves
juice of 1/2 fresh lemon
1 tablespoon harissa (a Tunisian hot chilli sauce, optional)
1/4 cup fresh parsley, chopped
1/2 cup organic white sesame seeds
1/3 cup olive oil, divided

Lightly toast the sesame seeds in a dry skillet over medium-low heat (about 15 minutes).  Allow to cool to room temperature, then transfer to the bowl of a food processor fitted with a steel blade.  Pulse repeatedly until broken up, then begin to drizzle in up to 1/4 cup of olive oil while still processing, resulting in a paste with the consistency of thin peanut butter.  This is tahini paste, a component of hummus.  Scrape the tahini into a clean container and refrigerate for up to 3 days.

Discard any chickpeas that are floating along with the soaking water.  Place the chickpeas in a saucepan and cover with the fresh, filtered water.  Bring to a full boil, then reduce heat to a simmer, cover and cook until just tender, about 1 hour.  Set aside to cool.

Use a slotted spoon to transfer the cooked chickpeas to the bowl of a food processor fitted with a steel blade.  Add the garlic, lemon juice, tahini and remaining olive oil and process until smooth, adding a little of the chickpea cooking liquid along the way.

Transfer the hummus to a serving bow, drizzle with olive oil mixed with harissa and serve with toasted pita bread.  Leftover hummus will keep in the refrigerator for 3-4 days.  Stir a little olive oil into it if it gets dry.

The earliest known recipes for something similar to hummus bi tahini date to 13th century Egypt as a cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic…

The earliest known documentation of hummus (حمّص) itself comes from 18th-century Damascus;  it appears that it was unknown elsewhere at that timeHummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini (طحينه) is an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.  Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.  –Wikipedia

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Fried Asian Sea Bass with Ginger-Lemongrass Curry, Scallion Scapes and Edamame

/ Ren

Skinless Pla Krapong (Asian sea bass, ปลากระพง) filets are dipped in beaten egg, then dusted in a seasoned mixture of 65% organic rice flour and 35% organic corn flour, then shallow-fried in 1/4-inch of raw coconut oil until light golden brown and flaky.

Served over a curry of coconut milk, lemongrass, fresh ginger, galangal, red and green chilies, kaffir lime peel and coriander seed, with crispy scallion scapes, edamame and fresh Thai basil..

Fried Sea Bass with Ginger Lemongrass Curry, Scallion Scapes and Edamame

Generally mercury and PCP-free, the mild-tasting, high-protein Asian sea bass (barramundi in Australia) contains roughly 800mg of omega-3s per serving.  With a texture similar to wild Alaskan cod, the Asian sea bass is suitable for frying, grilling and broiling.

Savory Wild Boar Sausage with Fried Sage, Two-Corn Polenta

/ Ren

Freshly-ground wild boar from the Texas Hill Country is mixed with chopped yellow onions, Italian sweet chili powder, fresh garlic, sea salt and freshly-ground black pepper.  Formed into patties, then fried in sage brown butter and served over two-corn polenta (fresh kernel corn and stone-ground yellow flint corn) with sweet peppers and fresh chives..

Savory Wild Boar Sausage with Fried Sage, Two-Corn Polenta

Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto

/ Ren

Pastured quail from Bandera, Texas are dry-brined with sea salt containing sage, rosemary and black pepper, then allowed to air dry in the refrigerator for two hours.  The quail is quickly pan-roasted in a small spoonful each of rendered bacon fat and rendered chicken fat until the skin is crisp and the flesh is slightly pink.  Served over a bed of stock-simmered farro with roasted vegetables, and topped with a chicken demi-glace with black figs, bacon and roasted spring onion..

Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto

For the Sauce (about 1 cup)

1-1/2 cups rich, homemade chicken stock, divided
2 tablespoons roasted chicken demi-glace
1/3 cup black figs, trimmed and quartered
4 pieces thick cut, smoked bacon
roasted spring onions (from the Farro recipe), coarsely chopped
1 tablespoon pan drippings (from the quail)
1 small sprig fresh rosemary, stripped and bruised

Heat the chicken stock in a skillet over medium-low heat until simmering.  Add the demi-glace, stir to combine and simmer until reduced and thickened, about 20 minutes.  Meanwhile, cut bacon into 1/2 inch pieces and cook until nicely browned.  Transfer bacon to the side to drain, reserving the bacon fat for the next recipe.

Just before service, add the bacon, figs, rosemary and onion and allow to heat through, about 5 minutes.

For the Piccolo Farrotto (adapted from a recipe by Anson Mills)

1 cup farro piccolo
1 quart rich, homemade chicken stock
2-1/2 tablespoons unsalted butter
1 large shallot, minced
1/2 cup dry white wine
1 fresh bay leaf
2 stalks fresh celery
4 small, fresh carrots, trimmed
2 small spring onions, trimmed (reserved)
fine sea salt
freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Roast the carrots, celery and onion in a 375 degree oven until browned, about 45 minutes. Set aside.

Turn the farro into a food processor and give it ten 1-second pulses to crack some of the bran that encases the grains. Transfer it to a small bowl.

Bring the chicken stock to a simmer in a heavy-bottomed 2-quart saucepan over medium heat. Reduce the heat to low, cover the pan, and keep the stock just below a simmer as you cook the farro.

Melt the butter in a heavy-bottomed 3- or 4-quart saucepan over medium-low heat. Add the minced shallots and cook, stirring occasionally with a wooden spoon, until soft and translucent, about 5 minutes. Add the farro, increase the heat to medium, and stir until the grains are hot and coated with butter, about 1 minute. Stir in the wine and simmer until reduced to a glaze. Add the bay leaf and 1 cup of hot chicken stock and stir once to make sure the grains are covered with liquid. Cook the farro uncovered at the barest simmer; when the liquid has been almost entirely absorbed and the farro begins to look dry, add about 1/2 cup of hot stock, stir once, and simmer until the liquid is absorbed and the farro once again begins to look dry. Continue to cook the farro in this fashion for 1 hour. Coarsley chop and stir in the celery and carrot and continue to cook, adding stock as needed, until the grains have expanded and are tender throughout, without hard, starchy centers, about 20 minutes longer.

Stir in the salt, and 1/2 teaspoon pepper. The farrotto should look creamy, not wet or soupy. Taste for seasoning, stir in the parsley, and serve immediately.

For the Quail (serves 4-6)

12 skin-on, boneless quail breasts
2 tablespoons more-or-less sea salt, black pepper and aromatics such as rosemary and sage
2 tablespoons rendered bacon fat
2 tablespoons rendered chicken fat

Season the quail on all sides with the salt mixture then place skin-side up on a plate and refrigerate for at least 2 hours.  Remove from refrigerator and allow to stand 20 minutes at room temperature.

Heat the bacon and chicken fats over medium in a large, heavy skillet over medium heat until shimmering.  Blot the quail breasts dry, then place into the skillet skin-side down without crowding. You may need to do this in batches.  Allow to cook until nicely browned, then turn and cook until almost medium doneness.

To assemble

Spoon piccolo farroto onto dinner plates and arrange quail breasts on top (2-3 per person, depending).  Spoon demi-glace over the top, garnish with a piece of rosemary and serve piping hot.

Tuna Tartare with a Texas Twist

/ Ren

Fresh jalapeños, scallions, sea salt and a touch of sesame oil is sandwiched between layers of pole-caught ahi tuna (1/4-inch dice) combined with  olive oil, fresh grapefruit juice, sea salt, black pepper and freshly-ground coriander.

The dish is plated with fresh Texas grapefruit pieces tossed with raw coconut aminos (think soy-free soy sauce), mirin and cilantro.  Toasted hemp seeds top the raw tuna..

Tuna Tartare with a Texas Twist

When eating raw tuna, take care to ensure that it is exceedingly fresh and that you keep it well chilled at all times.  I cut the tuna into steaks and place them in the freezer just until they begin to firm up, then dice, season and serve as quickly as possible.

Please don’t use any threatened species of tuna or those caught in an environmentally destructive manner!

Wild Rice with Smoked Turkey, Lingonberries, Wild Onions and Fried Sage

/ Ren

A densely nutritious meal from the Boreal forest, true Northern wild rice is cooked in roasted fowl stock with fresh lingonberries, then tossed with torn pieces of pan-fried smoked turkey, wild onions, fresh sage and rosemary.  Drizzled with hot stock and pan drippings..

Wild Rice with Smoked Turkey, Lingonberries,Wild Onions and Fried Sage

1 wild rice (if the instructions on the package call for less than 1 hour of cooking, it probably isn’t true wild rice)
2-3/4 cups homemade fowl or vegetable stock, boiling
1/2 cup fresh lingonberries, stemmed, rinsed and picked over (substitute cranberries)
1 tablespoon rendered turkey or chicken fat
pinch of sea salt

1 smoked turkey leg, skinned, pulled and torn into bite-size pieces
1/2 cup wild onions (both green and white sections), trimmed and cut into to 1/8-inch thick slices
12 whole, fresh sage leaves, stemmed
1 heaping tablespoon fresh rosemary needles
2 tablespoons rendered turkey or chicken fat
freshly-cracked black pepper

Heat 1 tablespoon rendered turkey or chicken fat in a heavy-bottomed saucepan over medium heat.  Add wild rice and stir to coat.  Continue cooking and stirring for 5 minutes until each grain is coated and glossy.

Add 2-1/2 cups boiling stock and berries and stir to separate rice.  Reduce heat to medium-low, cover and simmer until just tender, about 1 hour.  Salt to taste.

Heat 1-1/2 tablespoons rendered turkey or chicken fat in a heavy skillet over medium-high heat.  Add turkey and onions and quickly sear.  Add sage and rosemary and cook until herbs are crisp, about 2-3 minutes.

To serve, combine rice and turkey in warm soup bowls.  Stir the reserved stock and pan drippings together and drizzle over the top.  Season with freshly-cracked black pepper.

The species of wild rice most commonly harvested is the annual Zizania palustris.  Native Americans and non-Indians harvest wild rice by canoeing into a stand of plants, and bending the ripe grain heads with wooden sticks called knockers, so as to thresh the seeds into the canoe.

The size of the knockers, as well as other details, are prescribed in state and tribal law.  By Minnesota statute, knockers must be at most 1 inch in diameter, 30 inches long, and one pound in weight.  The plants are not beaten with the knockers but require only a gentle brushing to dislodge the mature grain.  The Ojibwa people call this plant manoomin meaning “good berry”.   Some seeds fall to the muddy bottom and germinate later in the year.

Several Native American cultures, such as the Ojibwa, consider wild rice to be a sacred component in their culture.  The rice is harvested with a canoe: one person vans (or “knocks”) rice into the canoe with two small poles (called “knockers” or “flails”) while the other paddles slowly or uses a push pole.  For these groups, this harvest is an important cultural (and often economic) event. –Wikipedia

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Crispy Wild Halibut with Fried Jamón Serrano, Dijon and Green Peppercorn Sauce

/ Ren

Fresh filets of wild Alaskan halibut are lightly seasoned with sea salt and freshly-ground pepper, then quickly seared in clarified butter over high heat until the skin is crisp and brown and the fish is moist and flaky.

Served over a sauce of Pinot gris, shallots, green peppercorns,  and Dijon mustard, finished with cold, cultured butter and brightened with a little fresh parsley.  Accompanied with some bits of fried jamón serrano for flavor and texture..

Crispy Wild Halibut with Fried Jamón Serrano, Dijon and Green Peppercorn Sauce

The North Pacific commercial halibut fishery dates to the late 19th century and today is one of the region’s largest and most lucrative.  In Canadian and U.S. waters, longline predominates, using chunks of octopus (“devilfish”) or other bait on circle hooks attached at regular intervals to a weighted line that can extend for several miles across the bottom.

Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies. Accommodating the competing interests of commercial, sport, and subsistence users remains a difficult challenge. -Wikipedia

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

/ Ren

Fresh broccoli, heirloom garlic and Yukon gold potatoes are lightly buttered, seasoned with sea salt and cracked black pepper and roasted until golden brown.  The vegetables are then simmered in a rich base of homemade vegetable stock with vintage yellow and Jasper Hill clothbound cheddar cheeses (in Austin, try Antonelli’s Cheese Shop in the Hyde Park neighborhood).  Seasoned with Piment d’Espelette and just a few red chili pepper flakes..

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.

Originally from Mexico and to a lesser extent South America, Piment d’Espelette was introduced into France from the New World during the 16th century.  After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham.

Espelette peppers are harvested in the late summer, with characteristic festoons of peppers are hung to dry on balconies and house walls throughout the communes. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.

Rustic Lobster Bisque

/ Ren

Butter-poached North Atlantic lobster in homemade shell stock,  teeming with fresh thyme, celery, onions, plum tomatoes, heavy cream and aged sherry.  Cracked pepper, crunchy sea salt and a few drizzles of chili oil..

Rustic Lobster Bisque

“Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.  Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.” –Wikipedia

Garlic Potato-Crusted Halibut with Dill Pollen Beurre Nantais

/ Ren

Wild Alaskan halibut fillets with a crunchy topping of shredded potatoes and fresh garlic, served over a dill pollen-infused reduction of butter, white white, red shallots, fresh lemon, cream and chopped parsley (beurre nantais)..

Garlic Potato-Crusted Halibut with Dill Pollen Beurre Nantais

“Halibut feed on almost any animal they can fit into their mouths. Juvenile halibut feed on small crustaceans and other bottom dwelling organisms. Animals found in their stomachs include sand lance, octopus, crab, salmon, hermit crabs, lamprey, sculpin, cod, pollock, herring, flounder as well as other halibut. Halibut live at depths ranging from a few meters to hundreds of meters, and although they spend most of their time near the bottom,[1] halibut may move up in the water column to feed. In most ecosystems the halibut is near the top of the marine food chain. In the North Pacific their only common predators are the sea lion (Eumetopias jubatus), the orca (Orcinus orca), and the salmon shark (Lamna ditropis).”

“Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies.”  –Wikipedia


(Vegetarian) Sweet Potato Curry with Aged Cashew Basmati

/ Ren

Deep crimson in color with a slightly fruity flavor and mild to medium heat, Kashmiri chiles (Kashmiri mirch) are in such demand that there just aren’t enough to go around.  Combined here with ghee-fried onions, garlic, fresh ginger, Ceylon cinnamon and diced sweet potatoes..

Sweet Potato Curry with Aged Cashew Basmati

 

2 tablespoons ghee (substitute raw coconut oil)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 small green chilies, stemmed, seeded and minced
1 large ripe tomato, diced
1 4″ section fresh curry leaf
1 3″ piece Ceylon cinnamon
2 tablespoons Kashmiri mirch
1 teaspoon turmeric
1 teaspoon cumin seeds
2 cups sweet potatoes, peeled and diced
2 cups vegetable stock
1/2 cup unsweetened coconut cream, plus extra for garnish
1/4 cup fresh coriander leaf, chopped
sea salt and black pepper

Melt the ghee in a heavy skillet over medium-low heat until shimmering.  Add onions and chilies and gently fry until tender.  Add cumin, curry leaves and cinnamon and cook 5 minutes, stirring often.

Add Kashmiri murch and turmeric and stir to form a paste.  Continue to stir and fry for 2 minutes, stirring constantly.  Add tomatoes, sweet potatoes and stock, partially cover and simmer until potatoes are tender, about 30 minutes.

Remove from heat and stir in coconut cream and coriander.  Season to taste and serve immediately over aged cashew basmati.

Like fine wine, basmati rice tends to improve with age.  High quality basmati may be stored for up to 10 years to enhance its flavor, bouquet and cooking characteristics.

This post is part of Meatless Monday!

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Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze (and a call to action!)

/ Ren

Wild Alaskan sockeye salmon is pan-seared with hulled hemp seeds, then finished in a hot oven with a sauce of freshly-squeezed yuzu juice, organic tamari and fresh ginger, scallions and shichimi tōgarashi..

Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze

Adapted from a recipe by True Food Kitchen

For the Glaze

2 tablespoons freshly-squeezed yuzu juice
1 tablespoon raw palm sugar (to taste, optional)
1 tablespoon yuzu zest
1 tablespoon organic, traditionally fermented tamari
2-3 dashes ume plum vinegar (optional, balance against sugar if using)
1 teaspoon freshly-grated ginger
1/2 teaspoon shichimi togarashi

Put yuzu juice and sugar into a heavy-bottomed saucepan and bring to a low boil.  Lower heat and simmer until reduced in volume by about a third or until thick enough to coat the back of a spoon.  Add remaining ingredients (except scallions and coriander leaves), reduce heat to low and simmer 20 minutes.

For the Salmon

Fresh wild Alaskan salmon fillets
Hulled hemp seeds to coat
Raw coconut oil
2 scallions, thinly sliced
1 tablespoon fresh coriander leaves, chopped

Coat salmon fillets with hemp seed then place in refrigerator for 30 minutes.   Heat coconut oil in a heavy skillet over medium heat until shimmering, then place hemp-coated salmon in the hot oil, presentation side down.

Sauté until light golden brown then gently turn over and pour yuzu-ginger glaze over the top.  Place pan with salmon in a 400 degree oven and roast until just done, about 8 minutes depending on thickness.

Transfer cooked fish to dinner plates, then add scrape pan juices into the yuzu-ginger glaze, add scallions and coriander leaves, stir and pour back over the salmon.  Serve immediately.

From Red Gold

“The Bristol Bay region of Southwest Alaska is home to the Kvichak and Nushagak rivers, the two most prolific sockeye salmon runs left in the world.  Foreign mining companies Northern Dynasty Minerals and Anglo American have partnered to propose development of what could be one of the world’s largest open-pit and underground mines at the headwaters of the two river systems.  Mine backers claim the Pebble exploration site is the second largest combined deposit of copper, gold, and molybdenum ever discovered, and has an estimated value of more than $300 billion.

Despite promises of a clean project by officials, the accident-plagued history of hard rock mining has sparked deep concern from Alaskans who love and depend upon Bristol Bay’s incredible wild salmon fishery.  Red Gold documents the growing unrest among Alaska Native, commercial, and sport-fishermen.  It’s a portrait of a unique way of life that will not survive if the salmon don’t return with Bristol Bay’s tide...”

For More Information:

Red Gold Film
www.redgoldfilm.com

Trout Unlimited Alaska
www.savebristolbay.org

Why Wild
www.whywild.org

Renewable Resources Coalition
www.renewableresourcescoalition.org

Earthworks
www.earthworksaction.org

No Dirty Gold
www.nodirtygold.org

The Pebble Partnership
www.pebblepartnership.com

Anchorage Daily News
www.adn.com

Anchorage Daily News, Pebble Blog
http://community.adn.com/adn/blog/61223

Related Articles
  • Fighting the Alaskan wilderness mine | Bobby Andrew and George Wilson Jr (guardian.co.uk)
  • The end of the greatest American fishery? (salon.com)
  • Jewelers Choose Salmon Over Gold (food.change.org)

Filet de Bœuf with Porcini-Green Peppercorn Sauce

/ Ren

Aged, grass-fed filet of beef tenderloin is salt-crusted in a blazing hot iron skillet then finished in a 550-degree oven to a perfect medium-rare.  Served with a classic demi-glace with shallots, porcini mushrooms, aged brandy and cracked green peppercorns, finished with a knob of double Devon cream butter..

Filet de Bœuf with Porcini-Green Peppercorn Sauce

For the Steaks

Aged tenderloin filets, cut 2-1/2 inch thick
Coarse sea salt

Blot filets dry, then lightly sprinkle coarse sea salt on all surfaces.  Wrap loosely in butcher’s paper and refrigerate 4 hours.

Unwrap filets, blot dry and allow to stand 30 minutes at room temperature.  Meanwhile, pre-heat an iron skillet over medium-high heat for 15 minutes and pre-heat your oven to 550 degrees.

Sprinkle a little coarse sea salt in the bottom of the skillet and carefully lay down the filets.  Sear without moving for 3 minutes, re-salt the pan and sear the other side for 3 minutes.

Transfer the pan with the filets to the hot oven and roast about 7-8 minutes for medium rare.  Transfer filets to a dish to rest while you prepare the sauce.

For the Sauce

1 shallot, minced
1/4 cup porcini mushrooms, brushed clean and thinly sliced
2 teaspoons butter
6 oz demi-glace
3 oz fine brandy, cognac, port or Madeira
1/2 tablespoon freshly-cracked dry green peppercorns
1 tablespoon double Devon cream butter, cold

Add 1 tablespoon butter to the hot pan that the steaks were cooked in.  Add shallots and mushrooms and saute 2 minutes. Carefully add the brandy off the heat, taking care not to set the neighborhood on fire.  Return to heat and reduce until only 1 tablespoon of liquid remains.

Add the peppercorns and demi-glace and bring to a boil.  Remove sauce from the heat and whisk in double Devon cream butter.

Plate steaks and sauce and serve immediately with grilled asparagus and new potatoes, perhaps.

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Butter-Poached Newfoundland Lobster

/ Ren

Fresh lobster tails from the icy waters of Newfoundland and Labrador are gently poached in cultured butter with organic Pinot grigio, heirloom tomatoes, slivered leeks, fresh or preserved lemon, garlic, fresh marjoram and bay..

Butter-Poached Newfoundland Lobster

lobster tails
lobster shells
8 oz cultured butter, cold, cut into 1-inch pieces
8 oz Pinot gris or other semi-dry white wine
1 bay leaf, fresh preferred
2 wedges preserved lemon
2 cloves garlic, peeled and bruised
2 inches fresh leeks, green and white parts, slivered
1 heirloom tomato, cored, seeded and coarsely chopped
1/2 teaspoon safflower stamens (for color, optional)
1 tablespoon fresh marjoram
1-1/2 tablespoons fresh Italian parsley, torn
sea salt and freshly-ground black pepper

Heat wine and empty lobster shells in a heavy-bottomed saucepan over medium heat until simmering.  Reduce heat to medium low, add lemon, bay, garlic, tomato and leeks and cook until tomatoes and leeks begin to disintegrate, about 12 minutes.

Whisk in butter one piece at a time, allowing each to incorporate before adding the next.  Do not allow to boil or the emulsion will break.

Add safflower, marjoram, parsley and lobster tails and gently poach until firm and opaque, about 10 minutes.  Season to taste with sea salt and black pepper.

To serve, arrange tails in a shallow bowl and spoon poaching liquid over the top.  Serve with crusty bread and a salad of field greens, perhaps.

Leftover poaching liquid makes a great base for bisque.  Keep it in the freezer up to three months.

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Moroccan Spiced Lamb and Couscous with Garlic, Fresh Mint and Preserved Lemon

/ Ren

Local, pastured lamb (Menzie’s Farm, Harper, TX) is ground and tossed with diced onions and freshly-ground ras el hanout, then seared in clarified butter with homemade harissa.  Served over stock-simmered couscous with garlic, fresh mint and Jenny’s  Moroccan preserved lemons..

Moroccan Spiced Lamb & Couscous with Garlic, Fresh Mint and Preserved Lemon

 

For the Ras el Hanout (recipe by Christine Benlafquih)

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Blend all of the spices in a bowl. Transfer to an air-tight glass jar and store in a dry, dark place for up to several months

For the Harissa (recipe by Christine Benlafquih)

12 to 15 dried red chili peppers (approx. 1 1/2 oz. or 100 g)
3 or 4 cloves garlic
1 teaspoon salt, or to taste
1 teaspoon ground cumin (optional)
1/2 teaspoon ground coriander seeds (optional)
1/2 teaspoon ground caraway seeds (optional)
2 to 3 teaspoons lemon juice
olive oil

Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.

Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.

Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.

For the Lamb

1 lb freshly ground lamb
1 small yellow onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons clarified butter or ghee
1-1/2 tablespoons harissa

For the Couscous

1 cup couscous (Israeli whole wheat is particularly nice)
2 cups vegetable stock or filtered water
1 tablespoon olive oil
2 cloves garlic, minced
half of a Moroccan preserved lemon, diced
1/4 cup fresh mint leaves, chopped
sea salt and freshly-ground black pepper

Heat the olive oil in a saucepan over medium-low heat.  Add the couscous and garlic and stir to coat.  Continue cooking until garlic is soft but not browned, about 3 minutes.

Add stock or water, increase heat and bring to a low boil. Cook 10 minutes, stirring occasionally.  Add mint, lemon and salt and pepper to taste.  Cover, remove from heat and let stand 8 minutes.  Fluff with a fork before serving.

To Prepare

Heat butter in a heavy skillet over medium heat until shimmering.  Pinch off pieces of lamb about the size and shape of a ping pong ball and sauté in butter until golden brown on all sides.

Stir in harissa and toss to coat.

Place couscous in bowl and arrange lamb over the top.  Pour some of the harissa butter over the top and serve hot with additional ras el hanout, lemon and mint.

Ras El Hanout is a complex, aromatic Moroccan spice blend.  Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used.

Ras El Hanout’s literal translation from Arabic is “head of the shop,” meaning “the best (or top) of the shop.”

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Pan-seared Pork Tenderloin with Chili-Cherry BBQ Sauce

/ Ren

Local (Richardson Farms via Greenling), pastured pork tenderloin fillets are rubbed with a mixture of toasted cumin & coriander, cinnamon, black pepper, garlic and salt, then pan-seared in mesquite-smoked bacon fat.  Served with a BBQ sauce made with red wine vinegar-deglazed pan drippings, crushed dark cherries, stock, tomato paste, chili molido, bay and onions..

 

Pan-seared Pork Tenderloin with Chili-Cherry BBQ Sauce

 

“The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Caribbean, which then entered European languages in the form barbacoa. The word translates as “sacred fire pit.”

“The precise origin of barbecue sauce is unclear.  Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century.  References to the substance start occurring in both English and French literature over the next two hundred years.”

Chicken-fried Venison with Cream Gravy, Sage and Bacon

/ Ren

A twist on the chicken-fried steak familiar throughout the South (likely first introduced to Texas as Schnitzel by German immigrants in the 1800’s) , this decidedly delicious comfort food favors lean, wild venison over cube steak and adds dried herbs, fresh  sage and bacon.  The result is surprisingly light, crispy and deeply flavorful..

 

Chicken-fried Venison with Cream Gravy, Sage and Bacon

 

 

Serves 2

8-10 ounces wild venison backstrap (boneless loin, similar in texture to filet mignon but much more flavorful)
2-3 strips bacon
1/4 cup (loose) fresh sage leaves
beef tallow (flavor neutral) for frying

1/2 cup + 2 tablespoons organic, whole wheat flour, divided (sprouted flour preferred)
1 teaspoon paprika
1 teaspoon sea salt
1 tablespoon dried grilling spices (thyme, rosemary, garlic, etc.), crushed

1 pastured egg
1/3 cup milk

1 1/2 tablespoons pastured butter
2 tablespoons flour
2 tablespoons buttermilk
1/4 cup homemade chicken stock
1/2 cup fresh cream
sea salt and freshly ground black pepper

Cut the backstrap into equal portions of about 4-5 ounces each.  Place between pieces of plastic wrap and use a meat mallet to pound evenly into 1/4 inch thick slices.  Sprinkle lightly with sea salt and allow to stand 10 minutes on an absorbent surface.

Melt butter in a saucepan over medium heat.  Once the foam subsides, whisk in 2 tablespoons of flour and stir continuously until a thick paste is formed and the flour has lost its “raw” taste, about 5 minutes.  Whisk in chicken stock and buttermilk and bring to a boil then immediately lower to a simmer.  Whisk in cream and allow to simmer 10 minutes.  Season to taste with sea salt and plenty of freshly ground black pepper.

Combine 1/2 cup flour, paprika and dry spices in a bowl or on a plate large enough to hold the pounded venison.  Crack the egg into another bowl and whisk with 1/3 cup milk.

Dredge the venison in flour, shake of the excess then dip into the egg wash.  Hold over the bowl to drain for a moment, then dredge in the flour a second time.  Transfer the breaded venison to a plate and allow to stand 10 minutes.

Cook the bacon in a heavy skillet until crisp then add the sage leaves and fry about 1 minute.  Transfer bacon and sage to the side to drain for a moment, then chop coarsely and keep warm.

Add enough tallow to the pan so the the melted volume is about 1/4 inch thick and heat to about 350 degrees.   Carefully lay the breaded venison in the pan and shallow fry until golden brown, about 5 minutes on each side.  Transfer to the side to drain for a moment, then position on a dinner plate.  Spoon gravy over the top, dress with bacon and sage and serve immediately.

The primary diet of axis deer is grass, and they will graze on new weeds and forbs.  When grass is not in sufficient quantity, they may browse.  Axis graze successfully on native Texas grasses such as curly-mesquite, Indian-grass, side oats grama, big and little bluestem.  They do well on improved grasses, such as Klein.  Seasonally, they do well on winter wheat.  Browse species include live oak and hackberry.  Mast includes acorns and mushrooms.

This post is part of Real Food Wednesday!

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Poached Halibut with Smoked Bacon-Tomato Gremolata

/ Ren

Wild Alaskan halibut fillets are gently poached in a court bouillon with Alsatian Pinot gris, pastured butter, fresh thyme, lemon verbena and a mirepoix of diced celery, onions and carrots.  The flaky, snow-white fish is topped with a gremolata of chopped parsley, fresh lemon, garlic, smoked bacon and heirloom tomatoes and seasoned with coarse sea salt and freshly-ground black pepper..

Poached Halibut with Smoked Bacon-Tomato Gremolata

For the Court Bouillon

1 pint filtered water
1/3 cup Pinot gris
1 tablespoon pastured butter
1/4 cup celery, diced
1/4 cup onion, diced
1/4 cup carrots, diced
1 bay leaf
1 clove garlic, peeled and smashed
3-4 sprigs fresh thyme
2 sprigs lemon verbena
1/2 teaspoon black peppercorns

Melt the butter in a saucepan over medium-low heat.  Add the celery, onions, carrots and garlic and cook without browning until slightly softened, about 5 minutes.

Add the water, wine, herbs and peppercorns and bring to a boil.  Reduce heat and simmer 30 minutes.

To poach halibut, lower fillets into simmering water and gently poach (do not allow to boil) until just firm and opaque, about 15 minutes per inch of thickness.

For the Gremolata

1/4 cup smoked bacon cut into 1/4 inch dice
1/2 cup heirloom tomato, seeded and cut into 1/2 inch dice
2 cloves garlic, peeled and slivered
1 1/2 tablespoons fresh parsley, minced
2 teaspoons freshly squeezed lemon juice

Cook the bacon in a heavy skillet over medium heat until brown and crisp. Pour off all put a teaspoon of fat, then add the garlic and sauté 1 minute.

Add tomatoes and cook until softened, about 3 minutes.  Remove from heat and add lemon juice and parsley.

To serve, place halibut in a shallow bowl and spoon a little of the poaching liquid over the top.  Dress with gremolata and season with sea salt and cracked pepper.

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Classic Chile Verde

/ Ren

Hefty chunks of heritage pork and white onion are seared in a spoonful of seriously hot lard (gasp!) then slowly simmered in their own juices with stock, roasted tomatillos, Poblano and jalapeño peppers, garlic,  cilantro and lime.  Served with fresh white corn tortillas on the side..

Classic Chile Verde

Classic Chile Verde (adapted by recipes by Diana Kennedy and Simply Recipes)

1 pound fatty pork loin or shoulder, cut into 3/4 inch cubes
1 white onion, cut into 1/2 inch cubes
1 fresh red or orange Anaheim, Poblano or other mild fresh chile (for color, optional)
2 fresh green Anaheim, Poblano or other mild fresh chile
1 fresh jalapeño pepper
1 cup fresh cilantro leaves, loosely packed
3 cloves garlic, minced
1 tablespoon clean white leaf lard
2 cups homemade chicken stock
1/2 pound fresh tomatillos
1 teaspoon Mexican oregano
1 scant teaspoon freshly squeezed lime juice
sea salt
freshly ground black pepper

Remove the husks from the tomatillos and rinse under cold water to remove sticky residue. Split tomatillos in half across the equator and arrange cut side up in a foil-lined skillet.  Sprinkle lightly with sea salt then roast along with the green chiles in a 450 degree oven until softened and partially charred.  Set aside to cool.

Meanwhile, melt the lard in a heavy skillet over medium high heat until shimmering.  Add the pork, onions and red or orange pepper and fry without moving until deep golden brown on one side.  Use a tong or slotted spoon to turn the pork and onions over and continue to cook until well browned on the other side.  Reduce heat to medium low, add the garlic and cook one minute.   Add the stock and oregano cover and slowly simmer 60 minutes.

Peel the chiles, discard the stems and seeds and add to a blender or food processor along with the tomatillos and cilantro.  Pulse until mostly smooth, leaving a few small chunks.  Pour blended mixture into the pork and stock and stir to combine.  Simmer  partially covered, stirring occasionally until pork is fork tender, about 30 minutes.  Add lime juice and season to taste to salt and pepper.  Ladle into bowls and serve hot with freshly made corn tortillas.

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

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Oca du Pérou

/ Ren

Traditionally cultivated throughout the Andes (Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and Venezuela), oca (Oxalis tuberosa) is an annual plant that overwinters as underground stem tubers.

Unlike potatoes, oca can be eaten raw with a carrot-like crunch (try them with salt, chili powder and lime), but are more commonly bolied or roasted, with a familiar,  potato-like texture.   Due to its tolerance for for poor soil,  high altitude and harsh climates, oca is hugely important as a staple crop in the Andean highlands.

In this preparation, oca are parboiled in lightly salted mineral water, then drained and sauteed in cumin oil with Aji Amarillo (a medium-hot,  orange-colored chile with a light citrus/apricot flavor),  purple garlic and shallots.   Finished with sea salt, freshly-ground pepper, cilantro and a squeeze of lime, oca make a distinctly delicious side dish..

Oca du Pérou

Oca du Pérou  (ratios given here are for 2 servings)

8-12 oca
mineral water
2 cloves purple garlic, slivered
2 shallots, slivered
1/2 whole mild grilling pepper, julienned
1 teaspoon cumin seeds
1 teaspoon Aji Amarillo chile powder
1 tablespoon olive oil
1 tablespoon clarified butter (increase olive oil & omit butter for vegan use)
1 tablespoon fresh cilantro, torn
sea salt and freshly ground black pepper to taste

Scrub and trim the ends from a dozen similarly-sized variously-colored oca and plunge into a pot of rapidly-boiling mineral water (substitute plain, filtered water) along with a good pinch of sea salt.  Allow the tubers to cook until almost, but not quite tender, about 10 minutes.  Drain oca and allow to cool.

Meanwhile, heat oil in a heavy skillet over medium heat and sauté cumin seeds until fragrant and lightly toasted.  Add butter and potatoes and cook, turning often until slightly crisp and browned, about 7 minutes.

Add garlic, shallots, grilling pepper and Aji Amarillo and cook until peppers are soft, about two minutes.  Remove pan from heat and add torn cilantro.  Season with salt and pepper, toss and serve hot with a wedge of fresh lime on the side.

This post is part of Real Food Wednesday!

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Toasted Onion and Ancho Chili Jam

/ Ren

Toasted ancho chiles, onions, garlic, cumin and coriander with apple cider vinegar and a touch of wild guajillo honey..

Toasted Onion and Ancho Chili Jam

For the Jam

1/4 pound dried Ancho chiles
1/2 small yellow onion, chopped
1 head garlic
1 tablespoon coriander seeds, cracked
1 teaspoon cumin seeds, cracked
2 tablespoons raw cider vinegar
a few drops of hickory or mesquite liquid smoke (optional)
2 tablespoons olive or peanut oil, divided
1 tablespoon (or to taste) wild guajillo honey
sea salt and freshly-ground black pepper

Split the Ancho chiles open and remove the stem, seeds and ribs.  Lightly toast on a dry comal for about 20-30 seconds on each side.  Take care not to let the peppers burn or they will become very bitter.

Transfer the chiles to a glass bowl and cover with just-boiled water.  Allow to steep 30 minutes.

Meanwhile, cut the top off of a whole head of garlic, brush with olive oil, wrap in foil and roast for a half hour at 400 degrees.  Allow to cool.

Meanwhile, toast the chopped onions on a dry comal over medium heat until golden brown.  Add the cumin and coriander and toast another minute, again taking care not to let it burn.  Allow to cool.

Squeeze the garlic into the bowl of a food processor and add the  softened chiles and vinegar and pulse a couple of times into a thick, chunky paste.

Transfer the chili mixture to a bowl and stir in the seasoned onions and garlic.  Add honey, salt and pepper to taste.

Ancho chili jam is delicious with grilled, roasted or smoked meat, fowl or sausages (venison, bison and wild boarsausage shown).

Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso, Herbs and Fresh Tomatoes

/ Ren

Calendula-colored, homemade ravioli filled with roasted butternut squash and served over a sauce of pepe rosso and fresh Roma tomatoes.  Topped with Mediterranean micro-greens, tomato concassé and shaved asiago fresco..

Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso and Fresh Tomatoes

For the Tomato Pepper Sauce

4 Roma tomatoes, peeled, seeded and chopped
1/2 small yellow onion, diced
1/4 cup pepe rosso (sweet Italian pepper powder)
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon pastured butter
1 teaspoon fresh marjoram
1 tablespoon fresh red basil
sea salt and freshly ground black pepper

Heat olive oil and butter in a heavy skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 4 minutes. Add tomatoes and pepe rosso, reduce heat to low and simmer 1 hour, stirring often. Add herbs and simmer 10 minutes, then season to taste with salt and pepper. The sauce may be left coarse or puréed as you see fit.

For the Concassé

1-2 Roma tomatoes, cored
1 teaspoon olive oil
2 teaspoons fresh Italian parsley, torn
pinch sea salt

Blanch the tomatoes in boiling water for 45 seconds. Use a slotted spoon to transfer the tomatoes to a plate to cool, then peel off and discard the skin. Split the tomatoes in half then gently squeeze out and discard the seeds. Coarsely chop the tomatoes and toss with olive oil, parsley and salt.

For the Pasta

1 1/2 cups organic, all-purpose flour
1 large pastured egg at room temperature
1 1/2 tablespoons filtered water at room temperature
1/2 teaspoon olive oil
1/4 teaspoon fine sea salt
1/4 cup dried calendula (for color and a slight bitter flavor, optional)

Combine flour and salt into a mound on a large, flat work surface.  Make a small well in the center of the mound.  Crack the egg into the well, drizzle in the olive oil and beat lightly with a fork.

Working in a clockwise direction, use one hand to mix in the flour from the inside of the well while using the other hand to keep the outside of the well intact.  Continue working the flour until a smooth, non-sticky dough is formed. Cover dough with a damp kitchen towel and allow to rest 30 minutes.

For the Filling

1 small butternut squash
1 tablespoon pastured butter
1 shallot, minced
1 clove garlic, minced
1 1/2 tablespoons fresh cream
sea salt and freshly ground black pepper

Split the squash lengthwise and clean out the seeds and any excess fibrous material.  Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper.  Roast the squash in a 400 degree oven until tender and slightly caramelized, about 30 minutes.  Allow to cool, then use a spoon to scoop the flesh into a food processor.  Add the cream and process into a smooth puree.

Heat the butter in a heavy skillet over medium heat.  When the foam subsides, add the shallot and garlic and sauté until fragrant, about 1 minute.  Reduce heat to medium-low, add the squash and stir to combine.  Mixture should be thick but spreadable, something like the consistency of wet sand.  Adjust seasoning with salt and pepper if necessary and allow to cool.

To Assemble Ravioli

Roll out the dough into 2 strips about 1/8 inch thick.  Arrange teaspoonfuls of squash mixture about 2 inches apart onto one of the strips of dough then lay the other strip of dough over the top, pressing out the air as you go.  Use a ravioli wheel or cookie cutter to cut out individual raviolis and arrange on a baking sheet to dry for 20 minutes.

To cook Ravioli

Bring unsalted water to a rolling boil and add the calendula and 1 tablespoon olive oil.  Cook the pasta until just tender, about 4 minutes (varies). Drain all but a tablespoon of water. Add torn micro-greens and toss gently to coat.

To Assemble

Ladle tomato pepper sauce into the center of a serving plate. Arrange drained pasta over the top and lightly drizzle with olive oil. Dress with tomato concassé and shaved asiago cheese.

This post is part of Meatless Monday!

Smoked Duck Gorditas with Fresh Mango Salsa

/ Ren

Smoked duck breast is shredded and slowly simmered in stock with crushed chipotle en adobo, toasted coriander and Mexican oregano, then tucked inside flaky homemade gorditas (thick corn tortillas) and dressed with fresh mango salsa and crispy fried duck skin..

Smoked Duck Gorditas with Fresh Mango Salsa

For the Salsa

1 fresh mango, cut into 1/2 inch cubes
1 ripe tomato, cored and diced
1/2 small red onion, diced
1 green jalapeño, seeded and minced
1 tablespoon fresh cilantro, chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon sparkling water
1 teaspoon piloncillo or palm sugar
sea salt and freshly-ground black pepper to taste

Combine all ingredients in a non-reactive bowl and refrigerate 1 hour.

For the Duck

1 large smoked duck breast
1 1/2 cups rich chicken or vegetable stock
2 tablespoons crushed chipotle en adobo
1 tablespoon raw cider vinegar
2 teaspoons Mexican oregano
1 teaspoon toasted coriander, ground
sea salt and freshly-ground black pepper

Remove the skin and fat and reserve.  Working parallel to the grain, tear the duck into thin strips, then place into a heavy pot.  Cover with stock and bring to a slow simmer.  Add chipotle, vinegar, oregano and coriander and slowly simmer until most of the liquid has evaporated, about 1/2 hour.  Season to taste with salt and pepper and keep warm.

For the Crispy Duck Skin and Rendered Fat

Pull the skin and fat from a duck breast and lay it flat on the comal over medium heat, weighing it flat with a bacon press or another smaller skillet.  Cook until all the fat has rendered and the skin is crispy on both sides.  Transfer to skin to a cutting board and chop into something resembling crumbled bacon, reserving the fat for frying the gorditas.

For the Gorditas

3/4 cup organic masa harina (fine corn flour)
2 tablespoons organic, all-purpose flour
1/2 cup warm, filtered water
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons rendered duck fat

Heat a comal or iron skillet over medium heat for 10 minutes.  Meanwhile, combine the masa and water into a soft dough.  Knead in the flour, baking powder, salt and pepper, adding a few drops of water if needed to maintain consistency.  Divide dough into 4 balls and cover with a damp kitchen towel.

Use a tortilla press or rolling pin to shape dough into 4-inch rounds about 1/4 inch thick.  Slide a thin-bladed spatula under each gordita, carefully flipping one-at-a-time onto your open palm before laying onto the hot comal.  Cook for a minute or so on each side (they will be slightly crisp but underdone), then transfer to a plate.

To prepare

Just before service, melt the duck fat in the comal, then fry each gordita until golden brown and puffy (ideally, the gorditas will be crispy on the outside and tender on the inside).  Transfer gorditas to a cutting board, then use a thin knife to cut a sideways slit about 1/2 way across.

Fill each gordita with shredded duck, dress with salsa and crumbled duck skin and serve hot.

This post is part of The Food Renegade’s Fight Back Friday!

This post is part of  The Healthy Home Economist’s Monday Mania!


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Curried Egg Salad on Warm Cumin and Garlic-Scented Naan

/ Ren

Farm-fresh eggs, slivered scallions, still-warm-from-the-sun tomatoes, Madras curry and homemade mayonnaise atop cumin and garlic-scented naan..

Curried Egg Salad on Cumin and Garlic-Scented Naan

For the Mayonnaise (adapted from a recipe by Sally Fallon)

Makes 1 1/2 cups

1 whole farm-fresh egg at room temperature
1 farm-fresh egg yolk at room temperature
1 teaspoon homemade mustard
1 1/2 tablespoons fresh-squeezed lemon juice (about 1 med. lemon)
1 tablespoon whey
3/4 to 1 cup extra virgin olive oil or expeller pressed sunflower oil (not canola)
generous pinch of sea salt

“Homemade mayonnaise imparts valuable enzymes, particularly lipase… The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content…”

In your food processor, place egg, egg yolk, mustard, salt, whey and lemon juice and process until well blended, about 30 seconds.  With the motor running, add oil in a very slow, thin stream.  Taste and adjust seasoning.

Allow to sit at room temperature for 7 hours before transferring to refrigerator.  The mayonnaise will thicken as it stands.

For the Egg Salad

6 pastured eggs, preferably about 3 days old for ease of peeling
1/4 cup homemade mayonnaise
2-3 scallions, slivered
1 fresh tomato, cored, seeded and chopped
1 tablespoon Madras curry powder
1/2 teaspoon freshly-ground Telicherry pepper
2 tablespoons fresh cilantro, chopped
a pinch or two of sea salt

Gently place the eggs in a heavy saucepan and cover completely with cold water. Place the pan on a burner and quickly bring to a boil.  Cover the pan and remove from the heat the moment the water boils; allow to stand exactly 9 minutes for medium eggs, 10 minutes for large.  Drain the water and bounce the eggs to crack the shells.  Fill the pan with filtered ice water and allow to stand 20 minutes.

Peel and dice the eggs into a glass bowl.  Add the scallions, tomato, curry, salt, pepper and cilantro and toss lightly with the mayonnaise.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces (by weight) organic all-purpose flour (use sprouted or soaked flour if preferred)
6 cloves garlic, peeled, roasted and mashed
1 teaspoon cumin seeds, toasted and ground
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yogurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, cumin, yogurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

(Vegan) Crispy Curry-Fried Chickpeas

/ Ren

Here’s an insanely delicious snack that’s packed full of protein and really easy to make..

Crispy Curry-Fried Chickpeas

 

1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped

Drain and rinse chickpeas and spread out on a tea towel to dry.

Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch.  Add garlic and onion and cook until golden brown and fragrant.

Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag.  Add chickpeas and toss to coat evenly.

Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes.  Add chopped cilantro and fry 2 seconds.

Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.

Achiote-Grilled Shiro Maguro with Mango Salsa Fresca

/ Ren

Fresh Shiro Maguro (albacore tuna, sustainably pole-and-line caught in the Pacific Northwest) is marinated in a paste of ground achiote, coriander and cumin seeds, Mexican oregano, garlic, olive oil and Seville orange juice.  The inch-thick steaks are rare-grilled over a hot mesquite fire and served with a salsa of fresh mango, heirloom tomatoes, green onions, cilantro and fresh green cayenne peppers with a pinch of chipotle and a touch of piloncillo..

Achiote-Grilled Shiro Maguro with Mango Salsa Fresca

For the Tuna

2 very fresh tuna steaks, about 1 inch-thick
2 tablespoons organic achiote seeds
1 teaspoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon Mexican oregano
3 cloves garlic, minced
1 teaspoon freshly-ground black pepper
1 scant teaspoon sea salt
3-4 oz Seville orange juice
1 tablespoon raw apple cider vinegar
1/4 cup raw olive oil

Grind the achiote, cumin and coriander together in a spice or coffee grinder, pour into a bowl and combine with oregano, garlic, salt, pepper, olive oil and vinegar until a thick paste is formed.  Thin with orange juice until it is of a spoonable consistency.  Set the tuna steak in the marinade and refrigerate 1 hour, turning once.

For the Salsa

1 ripe mango, diced
1 heirloom tomato, diced
1 4-inch green cayenne pepper, stemmed, seeded and diced
2 green onions, slivered
1/4 cup fresh cilantro, chopped
1 teaspoon freshly-squeezed lime juice
1/4 teaspoon chipotle powder
1/2 teaspoon Mexican piloncillo (substitute palm sugar)
sea salt and freshly-ground black pepper

Combine all ingredients together in a non-reactive bowl and refrigerate 1-2 hours.

To prepare, sear cold tuna over a hot wood fire until rare, about 5 minutes total.  Move to the cool side of the grill, baste with additional marinade and let stand until almost medium rare, about 2 minutes more.  Serve straight from the grill with mango salsa and a wedge of lime.

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

/ Ren

Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen.  Garlic butter-fried croûtons on the side..

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered

1 clove garlic, smashed
1 tablespoon pastured butter
1 thick slice bread, crusted and cubed

2 fresh striped cavern tomatoes
fresh basil leaves for garnish

2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces

Core and split the tomatoes across the equator.  Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes.  Set aside to cool.

Combine the vinegar, fennel pollen, salt and pepper together in a bowl.  Whisk in the olive in a slow, steady stream until completely incorporated.  Stir in scallions, basil and oregano and refrigerate 20 minutes.

Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes.  Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.

To assemble, arrange two tomato halves on a chilled salad plate.  Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette.  Garnish with basil leaves and serve immediately.

(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream

/ Ren

Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin.  Served with turmeric-scented basmati, roasted cashews and fresh cilantro.

Curried Carrot Soup with Roasted Cashews and Coconut Cream

For the Soup

1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper

rice
cashews
cilantro
coconut cream

Roast carrots in a 350 degree oven for 15 minutes.  Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.

Melt coconut oil in a Dutch oven over medium heat.  When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds.  Cook until the mustard seeds begin to pop and the curry leaves are crisp.  Stir in paprika and ginger and cook 1 minute.

Add roasted vegetables and stock and simmer 15 minutes.  Working in batches if necessary, carefully puree soup in a blender until smooth.  Strain into a clean pot and simmer 10 minutes.  Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.

To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around.  Spoon a little coconut cream over the rice and swirl into the soup.  Garnish with toasted cashews, minced chiles and chopped cilantro.

Grilled Lamb Sausages with Madras Curry Paste and Sprouted Wheat Naan

/ Ren

Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles.  Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted  wheat naan..

Grilled Lamb Sausages with Madras Curry Paste

For the Sausage

1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing

Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight.  Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer.  Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches.  Refrigerate until ready to use.

For the Curry Paste

1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn

Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.

Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes.  Add vinegar, ginger and garlic and cook 2 minutes.

Add coconut milk and nigella and simmer until thickened, about 5 minutes.  Stir in cilantro and remove from heat.

For the Naan

2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted

Warm the milk in a saucepan, then pour into a bowl and stir in the yeast.  Allow to stand until frothy, about 10 minutes.

Sift flours, sugar, baking powder and salt into a bowl and form a well in the center.  Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.

Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop.  Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.

To Assemble

Grill or pan fry sausages until crisp and brown and  the juices run clear, about 15 minutes depending on heat source.  Cook onions and chiles in similar fashion.

Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

/ Ren

Heirloom blue cornmeal, fresh local blackberries, pastured eggs, cultured butter, fresh buttermilk and wild guajillo honey with a pinch of chili powder..

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

1 cup organic stone-ground blue cornmeal
1 1/2 cups organic whole wheat pastry flour
2/3 cup fresh blackberries or blueberries
1 teaspoon aluminum-free baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder (optional)
2 large pastured eggs
2 tablespoon cultured butter, melted plus 2 tablespoons cold
2 cups fresh buttermilk
1 teaspoon bacon drippings
2 tablespoons wild guajillo honey

Sift cornmeal, flour, baking soda, chili powder and salt together in a bowl.  In a separate bowl, whisk together eggs, milk and melted butter.  Slowly pour the wet ingredients into the dry, stirring just enough to combine. Gently fold in blackberries and allow mixture to stand 5 minutes.

Melt 1 tablespoon butter and 1 teaspoon bacon drippings in a heavy griddle or comal set over medium heat.  Drop batter by the quarter-cupful onto the hot pan and cook until the batter puffs up and bubbles appear along the edges, then flip and cook until golden brown. If making a large batch, pancakes may be kept in a low oven until ready to serve.

To serve, arrange pancakes on a plate and top with guajillo honey and semi-melted butter.  Garnish with additional fresh berries and serve hot.

Guajillo Pods

“Guajillo honey looms large in the history, culture and economy of southwestern Texas, particularly in the development of Uvalde County, located about 165 miles southwest of the state capital, Austin. During the 1870’s when settlers were establishing farms and ranches in Uvalde County, they discovered caves and hollow trees full of bees and honey- a bee paradise. The land was nicknamed ‘brush country’ because of the cat claw, kinnikinnick, white brush and Guajillo bushes…” -Slow Food USA

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

/ Ren

Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and  served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

For the Chutney (adapted from a recipe by Madhur Jaffrey)

2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper

Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice.  Pulse until finely chopped, then season to taste with salt and pepper.  Refrigerate until ready to serve.

For the Rice

1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder

Cook rice in stock in the normal manner, then add raisins,  almonds, rose hips and curry.  Stir to combine.  Add 1 1/2 tablespoons pan juices from the following recipe just before serving.

Chappal Kebab

1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
6 cloves
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg

1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf

Grind the first 6 ingredients together in a coffee or spice grinder and set aside.

Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices.  Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add cardamom pods, bay and curry leaves and sizzle 2 minutes.  Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes.  Briefly set aside to drain, then strain some of the butter & pan juices into the rice.

To serve, spoon rice into the center of a serving dish and arrange lamb over the top.  Dress with chilled green chutney and serve immediately.

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese and Fresh Sage

/ Ren

Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire.  Served over a bed of caramelized onions with crimini mushrooms, melted  blue cheese and fresh sage..

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese & Fresh Sage

For the Steaks

American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
peanut oil

Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate.  Remove steaks  from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch).  Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.

Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare.  Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.

For the Sauce (inspired by a recipe by Ree Drummond)

2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)

Melt butter and bacon drippings in a heavy skillet over medium heat.  Add slices onions and stir to coat.  Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.

Add mushrooms and garlic and sauté 5 minutes, stirring continuously.  Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.

Khorma Pilau

/ Ren

Pastured chicken pieces are marinated in yogurt with lots of fresh ginger, garlic and ground coriander, then seared in ghee with yellow onions, green chiles, cardamom, cumin, cinnamon, turmeric and mace before being slow-simmered in coconut cream thickened with ground almonds.  Extremely flavorful, but not too spicy..

Khorma Pilau

1 whole chicken
1 cup plain yogurt
2 tablespoons freshly-grated ginger
1 tablespoon fresh garlic, minced
1 1/2 tablespoons ground coriander
2 tablespoons ghee or coconut oil
1/2 yellow onion, chopped
1-2 green chiles
8 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon sweet cinnamon shards
1 teaspoon turmeric
6 whole cloves
1 blade mace
1 sprig fresh curry leaf (optional)
1 cup unsweetened coconut cream
sea salt and freshly-ground black pepper

Cut a fresh, pastured chicken into 8 pieces and remove skin.  Place into a glass bowl and toss with yogurt, ginger, garlic and coriander. Cover and refrigerate overnight.

Heat ghee in a heavy skillet over medium heat, then add onions, chiles, cardamom, cumin and curry leaf and sauté until onions are browned. Add chicken with its marinade, cinnamon, turmeric,  coconut cream and water and stir to combine.

Reduce heat to medium low, cover and simmer until chicken is just tender, about 30 minutes. Stir in ground almonds and cook 10 minutes more.  Adjust seasoning with sea salt freshly-ground black pepper.

Serve over basmati rice pilaf and garnish with chopped cilantro.

Blackberry-Chipotle Cornbread

/ Ren

Old fashioned, locally ground yellow cornmeal, pastured dairy, seasonal berries, raw honey and smoky chipotle are combined in this variation of traditional skillet cornbread..

Blackberry-Chipotle Cornbread

1 1/4 cups stone-ground cornmeal
1 1/4 cups unbleached, organic all-purpose flour
1 1/2 teaspoons aluminum-free baking powder
1/2 aluminum-free teaspoon baking soda
1 1/4 teaspoons coarse sea salt
1 large pastured egg
1 3/4 cups fresh buttermilk
3 tablespoons cultured butter

1/2 pint fresh blackberries
1/2 cup filtered water
1 teaspoon freshly-squeezed lemon juice
2 tablespoons raw honey, more or less to taste
1-2 chiles chipotle morita

Remove the stem, seeds and ribs from one or two small chiles chipotle morita and grind into a fine powder.  Place the blackberries in a non-reactive pan with the lemon juice, water and chile powder and simmer over medium-low until reduced and thickened.  Remove from heat and allow to cool to about 100 degrees then stir in honey to taste.  Allow to cool completely.

Combine cornmeal, flour, baking powder, soda and salt in a bowl. In a separate bowl, combine the egg and buttermilk.  Slowly stir the buttermilk mixture into the cornmeal mixture until just combined.  Don’t over-mix.

Allow the batter to stand while you melt the butter in a 10-inch skillet in a 400 degree oven.

Swirl the cooled blackberry-chipotle sauce into the cornbread batter, leaving it streaky.  Remove the skillet from the over and swirl to coat the sides with the hot butter.  Pour the batter into the skillet and bake uncovered until just set in the middle, about 25 minutes.

Brush the top of the cornbread with a little more blackberry-chipotle sauce if you think it needs it, then allow  to stand 5 minutes before serving.

Black Ale and Ginger-Fried Rabbit

/ Ren

Fresh rabbit is brined in black ale and fresh ginger for 24 hours, then dredged in sprouted rye flour seasoned with herbs and spices and shallow-fried until golden brown.   Serve with mashed potatoes and giblet gravy..

Black Ale and Ginger-Fried Rabbit

1 fresh rabbit, cut up in the usual manner
2 12oz bottles black ale
2 tablespoons freshly-grated ginger
1 cup fresh cream
1 cup filtered water
1 1/2 cups sprouted rye flour
2 tablespoons dried herbs and spices such as rosemary, thyme, savory, sage, etc.
1 tablespoon sea salt
1 teaspoon freshly-ground black pepper
tallow or peanut oil for frying

Cut up a rabbit in the usual manner and place it in a glass dish.  Add enough black ale and ginger to cover, wrap loosely and refrigerate up to 48 hours.

Drain the rabbit and place into a clean dish, cover with cream and water and let stand 30 minutes while you heat the oil, etc.

Combine rye flour, herbs, salt and pepper.  Drain rabbit, dredge evenly in seasoned flour and shallow-fry over medium heat in enough hot oil to come about 1/2 up the side of the rabbit pieces.

Cook until deep golden brown, about 10 minutes per side.  Drain thoroughly before serving with mashed potatoes and giblet gravy or your favorite accompaniments.

Éperlan de Lac

/ Ren

Most closely resembling small trout or salmon, éperlan de lac (lake smelt) are native to the US Atlantic coast from New Jersey north to Labrador.  In 1912,  smelt were planted in Crystal Lake, Michigan; it is from there that they found their way to Lake Michigan.

Smelt Osmerus mordax

Spawning runs begin in the early spring, and extend for about three weeks.  I first met lake smelt in the 1970’s while camping in Wisconsin’s Door County, where early risers dip-net them from tributaries by the thousands.

Smelt are best prepared shore-side, minutes after being caught..

Éperlan de Lac

To Prepare

Clean fresh smelt by removing the head and entrails then rinsing in plenty of cool, clean water.  There is no need to remove the tiny fins or bones.

Pat the cleaned fish dry (you’ll want as many as a dozen per person, depending on size), then dip first in an egg beaten with a little water, then in cornmeal seasoned with ground bay, celery, dry mustard and red and black pepper.  Allow to stand while you melt some farmhouse butter (and a little olive oil) in a heavy skillet over medium heat.  A quarter inch on the bottom of the pan is about right.

Once the foam subsides, slide the fish into the pan without crowding and shallow-fry until golden brown, about 2 minutes per side.

Transfer fish to a plain brown paper bag to drain for a moment, then season with a little crunchy sea salt.  Serve piping hot with lemon wedges, homemade tartar sauce and perhaps a little Tabasco on the side.

Door County, Wisconsin

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Blueberry Cream Scones with Honey-Lemon Curd

/ Ren

Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice..

Blueberry Cream Scones with Honey-Lemon Curd

For the Scones (adapted from a recipe by Mark Bittman)

1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour.  Fold in blueberries.

Turn the dough onto a floured surface and gently knead until barely sticky.

Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.  Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.

Allow to cool slightly before serving with honey-lemon curd.

For the Honey-Lemon Curd (recipe by Dede Sampson)

5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces

Crème fraîche for serving

In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.

This post is part of A Moderate Life’s Tackling Bittman Recipe Hop !

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

/ Ren

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired.

This post is part of Meatless Monday!

Olive Oil Cake with Lemon, Rosemary and Mascarpone

/ Ren

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from extra virgin olive oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey.  Try it topped with homemade mascarpone or a simple lemon glaze..

 

Olive Oil Cake with Lemon, Rosemary and Mascarpone

 

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.

For the Cake (adapted from a recipe by Ina Garten)

1 cup organic AP flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup extra virgin olive oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy.  Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the olive oil and lemon juice in another bowl and alternately add the flour and oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with olive oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Fideo con Pollo

/ Ren

Fideo con Pollo (Sopa de Fideo con Pollo) is a traditional, Spanish soup made with roasted chicken, fresh tomatoes, stock, garlic, onions and cumin with fat-fried vermicelli..

Fideo con Pollo

half of a small roasted chicken
3-4 cups homemade chicken stock
2 tablespoons rendered chicken fat
3-4 fresh tomatoes, cored and chopped
1 Spanish onion, chopped
4-6 cloves garlic, minced
1 tablespoon cumin seeds
1 cup straight fideo (vermicelli) or 2-3 vermicelli nests
1 tablespoon tomato paste
1 fresh jalapeño, diced (optional)
1 tablespoon safflower flowers (optional)
1 teaspoon freshly-ground black pepper
sea salt
queso Oaxaca or other soft, melting cheese
fresh cilantro

Roast a chicken in the usual fashion and allow to cool enough to handle. Pull the meat and skin from 1/2 of the bird and tear or chop into largish pieces. Set aside.

Heat chicken fat in a heavy skillet over medium heat.  Add onions, garlic and vermicelli and sauté until the pasta is brown and somewhat crisp.  Add tomatoes and cook another 5 minutes, stirring frequently.

Add chicken, stock, tomato paste, safflower, jalapeño and black pepper, reduce heat and simmer until pasta is done. Adjust for salt, then ladle soup into individual cazuelas or soup bowls and serve piping hot with queso Oaxaca and torn cilantro.

This post is part of the Food Renegade’s Fight Back Friday!

Chili Mac for Grownups (and adventurous kids)

/ Ren

Chunks of local, pastured ground beef fried with yellow onions and cumin and simmered with dried chilies, garlic, Mexican oregano, halved grape tomatoes and jalapeños.  Tossed with gluten-free corn macaroni and topped with shredded cheddar, crushed yellow corn chips and fresh cilantro..

Chili Mac for Grownups (and adventurous kids)

3-4 ancho chilies, split, stemmed, seeded and toasted
2-3 New Mexico chilies, split, stemmed, seeded and toasted
filtered water as needed

1 tablespoon beef tallow or bacon drippings
1/2 pound local, pastured ground beef or bison
1/2 yellow onion cut into large dice
1 teaspoon cumin seeds
sea salt & freshly-ground black pepper

1/2 cup grape tomatoes, halved
3 cloves garlic, minced
1 fresh jalapeño, diced
1 1/2 teaspoons Mexican oregano

1 cup corn macaroni, cooked and drained

yellow corn chips, crushed
sharp cheddar cheese, grated
fresh cilantro, torn

Toast the split chilies on a dry comal or skillet over medium heat for 20 seconds on each side. Take care not to let them scorch, or they will be bitter. Allow to cool slightly, then place in a food processor or blender and crush into a fine powder. With the motor running, slowly add cool, filtered water until a thin paste is formed. Pour into a clean container and set aside.

Pinch off 1 1/2 inch pieces of ground beef, compress lightly and season with sea salt and freshly-ground black pepper. Allow to stand 10 minutes. Meanwhile, heat the tallow or bacon fat in a heavy skillet over medium-high heat until shimmering.  Add the chunks of ground beef to the hot fat, taking care not to crowd the pan. Allow to form a crisp crust on one side, then turn over and add the onions. Continue to cook until the onions are translucent, about 3 minutes. Use a slotted spoon to transfer the meat and onions to a plate, leaving as much fat as possible behind.

Add the tomatoes to the pan and cook until they begin to fall apart, about 3 minutes.  Add garlic and jalapeño and sauté briefly. Add pureed chilies, oregano, browned meat and onions, reduce heat to low and simmer 10 minutes. Adjust consistency with a little water if needed, then fold in cooked macaroni and stir to combine.  Taste and adjust for salt and pepper.  Correct bitterness if present with a tiny bit of honey.

Spoon mixture into individual serving dishes, and top with shredded cheese, crushed corn chips and torn, fresh cilantro.

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Smashed Reds

/ Ren

Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..

Smashed Reds with Roasted Garlic, Broccoli and Parmigiano-Reggiano

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

/ Ren

Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Infused oil

3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded

Melt coconut oil over medium heat until very hot but not smoking .  Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.

Mango Sauce

1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
filtered water
sea salt

Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.

Seared Tuna

very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
sea salt
freshly-ground red and black peppercorns

Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper.  Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.

Spanish Kale and Chorizo Soup

/ Ren

Here’s a simple, nourishing soup of homemade bone broth, Spanish cooking chorizo, Arroz bomba de Calasparra, fresh garden vegetables, fennel pollen and oregano..

Spanish Kale and Chorizo Soup

Kale is extraordinarily high in Vitamin K (778%) and is an excellent source of beta-carotene and Vitamins A and C.

1 quart homemade chicken stock
1 tablespoon Spanish olive oil
1/3 pound Spanish cooking chorizo, thinly sliced
1 Spanish onion, cut into 1/2 inch dice
2 Roma tomatoes, cored and diced
1/4 cup soft sun-dried tomatoes, chopped
1-2 Danvers carrots, oblique-cut
1-2 celery stalks, bias-cut
1-2 green garlic bulbs & tops, thinly sliced
1 cup kale, rinsed, ribbed and cut into chiffonade
1 tablespoon fennel seed
1 teaspoon fennel pollen (optional)
1/2 teaspoon crushed red chili
1 teaspoon dried wild mountain oregano
1 teaspoon freshly-ground black pepper
1/2 cup Arroz bomba de Calasparra or other good paella rice
sea salt

Sauté carrots in olive oil until about 2/3 done.  Add sausage, celery, onions, fennel seed and rice and stir to coat. Sauté until onions are opaque, about 3 minutes.

Add tomatoes, sun-dried tomatoes and chicken stock and simmer 15 minutes.  Add green garlic, kale, chili and oregano and simmer until rice done, about 15 minutes.  Season to taste with sea salt and freshly-ground black pepper, then ladle into bowls and drizzle with a little olive oil. Finish with a sprinkle of fennel pollen.

This recipe can be easily adapted for a vegetarian diet by substituting vegetable stock and eliminating the chorizo.

Smoked Duck Pizza

/ Ren

A crisp cornmeal crust is topped with Aji Mirasol & New Mexico chili sauce, sliced red onions, smoked duck breast, Anaheim peppers, Quesillo Oaxaca and a fried duck egg.  Garnished with chili-lime chicharrón and fresh cilantro..

Smoked Duck Pizza

For the Crust  [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)

1 teaspoon active dry yeast
a pinch of sugar
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for pizza stone
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet.  Place dough rounds on top, and cooked until light golden brown, about 10 minutes.  Set aside to cool.

Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes.

For the Sauce

3-4 New Mexico chilies, stemmed and seeded
3-4 Aji Mirasol chilies, stemmed and seeded
3 cloves garlic, peeled
1 teaspoon raw guajillo honey
1 tablespoon Mexican oregano
1/2 teaspoon cumin seeds
1/4 cup tomato puree
sea salt to taste

Toast chilies in a dry skillet over medium heat for a minute or two on each side, taking care not to let them burn. Place the chilies in a bowl and cover with boiling water.  Let stand until soft, about 1 hour.

Drain chilies and add to the bowl of a food processor along with the cumin, garlic, honey, oregano and tomato puree and process until smooth.  Use a bit of the chili soaking water if needed to thin the sauce.  Taste and adjust for salt.

For the Chicharrón and Fried Eggs

The skin and fat layer of 1 duck breast, cut into 1″ julienne
chili powder
fresh lime

Cook duck fat with attached skin over medium-low heat until the fat has rendered and the skin is a deep golden brown.  Transfer to a side dish to drain then immediately season with chili powder and fresh-squeezed lime juice.

Pour off all but 2 teaspoons of duck fat, then crack eggs into hot pan.  Fry just until barely set, as the eggs will be finished in the oven.

To assemble

Use the back of a spoon to spread a thin layer of chili sauce over the cornmeal crust.  Arrange sliced, smoked duck breast, chopped red onion, sliced Anaheim peppers and Oaxaca cheese over the top.  Place fried egg in the center of the pizza then bake in a 500 degree oven until bubbly, about 5 minutes.

Garnish with chicharrón and fresh cilantro and serve immediately.

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.

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

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

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.

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!

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.

Mary had a little lamb. I ate it with curry and rice.

/ Ren

Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic.  The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.

Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..

Lamb Curry with Rice and English Peas

Curry in a hurry!

A Nice Piece of Fish

/ Ren

Wild Alaskan salmon is lightly seasoned with fine sea salt and freshly-ground black pepper, then quickly seared in butter and olive oil.  Minced shallots are added to the pan along with fresh dill, white wine and a teaspoon of the liquor from a jar of preserved lemons.  A knob of cold butter is whisked in at the end, then the sauce is poured back over the salmon.  Served with a small salad of winter cress, dandelion greens, slivered radishes, preserved lemon peel, champagne vinegar and raw olive oil.  The flavors are clean, fresh and distinct..

Pan-roasted Salmon

Atchafalaya Crawboy

/ Ren

Reminiscent of a New England lobster roll, this recipe uses red swamp crawfish poached in butter, garlic and Meyer lemon.  The flavorful tail-meat is then chilled and tossed with homemade mayonnaise, shaved celery, green bell pepper, scallions and Cajun spices.  Served on a top-split, toasted roll with dandelion greens, crunchy sea salt, freshly-ground black pepper and Tabasco sauce..

Atchafalaya Crawboy

For the Crawfish

1/2 pound red swamp crawfish tail-meat, preferably fresh
3 tablespoons pastured butter
2 cloves garlic, minced
juice of 1/2 Meyer lemon
2 oz semi-dry white wine
2 tablespoons fresh parsley, chopped

Melt the butter in a non-reactive pan set over medium-low heat.  Add the garlic and cook until softened, about 3 minutes. Add crawfish, lemon juice and wine and simmer slowly until crawfish is barely done. Remove from heat, stir in parsley and allow to cool.  Use a slotted spoon to transfer mixture to a bowl and refrigerate at least 1 hour.  The cooking liquid may be reserved for another recipe if desired.

For the Mayonnaise

8 oz olive oil
2 small pastured egg yolks
1 teaspoon fresh Meyer lemon juice
1 teaspoon Cajun seasoning (paprika, cayenne, thyme, oregano, black pepper)
fine sea salt to taste

Whisk lemon juice, egg yolks and seasoning together in a bowl.  Add the oil in a very thin stream, whisking continuously to form an emulsion.  Season to taste with salt, and store in the refrigerator for up to 1 week.

For the Crawfish Salad

1 cup crawfish from above
1/3 cup mayonnaise from above
1 1/2 tablespoons celery, thinly sliced
1 1/2 tablespoons scallions, thinly sliced
1 tablespoon green bell pepper, diced
salt and pepper

Combine all ingredients together in a bowl. Taste and adjust for seasoning if needed. Chill until ready to use.

To assemble

Top-split fresh sandwich rolls and toast under broiler until golden brown.  Spread with a little butter, then loosely fill with blanched and shocked dandelion greens.  Fill with chilled crawfish salad, then dress with Tabasco and lemon juice.  Serve immediately.

Pan-Fried Rabbit with Creole Mustard Cream Sauce

/ Ren

Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown.  Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic.  A delicacy, sautéed liver and kidney are served as an accompaniment..

Pan-Fried Rabbit with Creole Mustard Cream Sauce

For the Rabbit

1 fresh whole rabbit with giblets
1 cup sprouted spelt flour
2 tablespoons Cajun-style seasoning
2 teaspoons half-sharp paprika
sea salt and freshly-ground black pepper
rendered duck fat

Cut up rabbit into serving-size pieces (2 forelegs, 2 back legs and 2 thighs), reserving the loin for another recipe.  Rinse in plenty of cold, fresh water, then pat dry.  Season liberally with salt and pepper, wrap in butcher paper and refrigerate 2-4 hours.  Remove from refrigerator and wipe away salt, pepper and any accumulated moisture.  Dust with flour mixed with Cajun-style seasoning and paprika, shaking off any excess.

Melt duck fat to a depth of about 1/2 inch in a heavy skillet over medium heat.  Add rabbit to the pan and fry as you would chicken, turning frequently until golden brown and the juices run clear.  Transfer to a side dish, then sauté liver and kidneys in the same pan.

For the Sauce

1/4 cup yellow onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, thinly sliced
2 cloves garlic, slivered
1 tablespoon duck fat
1/2 teaspoon champagne vinegar
2 cups light game, chicken or vegetable stock
1 sprig each of fresh bay, thyme and oregano, tied in a bundle
1/2 cup fresh cream
2 tablespoons Creole mustard
sea salt and freshly-ground black pepper

Melt the duck fat in a heavy saucepan over medium-low heat.  Add the onion, bell pepper, garlic and celery and sweat until slightly softened.  Moisten with champagne vinegar, then add stock and herb bundle.  Bring to a boil, then reduce heat and simmer until reduced by about a third.  Add cream and mustard and continue to simmer until thick enough to coat the back of a wooden spoon.  Discard herb bundle and season to taste with salt and pepper.

Eco-friendly and sustainable, pasture-fed rabbit is a very good source of Protein (63%), Niacin, Iron and Vitamins B6 and B12


This post is part of Real Food Wednesdays!

Roasted Tomato Basil Soup with Green Garlic-Fried Croutons

/ Ren

Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.

Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite.  Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..

Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil

3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper

Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds.  Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.

Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened.  Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes.  Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot.  Peel and dice the peppers and add to the along with 3/4 of the basil.

Melt butter in a heavy skillet over medium heat.  Add bread cubes and green garlic and fry until the croûtons are golden brown.  Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup.  Simmer uncovered 15 minutes, then season to taste with salt and pepper.

To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.

Breakfast

/ Ren
Foodista Food Blog of the Day Badge

Pancetta, raw milk cheddar cheese, slow-roasted tomatoes, pastured egg fried in butter and fresh sautéed jalapeños on sprouted wheat toast..

Pancetta, cheddar, slow-roasted tomatoes, fried egg & sautéed jalapeños on sprouted wheat toast

You won't find this at the drive-through..

Green Chili Stew with Fried Black Beans and Garlic Roasted Chicken

/ Ren

Hatch chilies and roasted tomatillos are simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..

Green Chili Stew with Fried Black Beans and Roasted Chicken

For the Beans

1 cup dried black beans
3 cups filtered water
1 teaspoon cumin seeds
1 tablespoon leaf lard
1/4 teaspoon epazote
1/2 teaspoon Mexican oregano
1/4 cup yellow onion, diced
1/4 cup fresh tomatoes, diced
sea salt and freshly-ground black pepper

Rinse beans and pick over.  Put in a bowl, cover with cool water and allow to soak overnight.  Drain, rinse and put into a heavy saucepot with 3 cups of filtered water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Drain, reserving some of the liquid and set aside.

Toast cumin in a dry skillet over medium heat until fragrant.  Add lard, onions and tomatoes and cook until onions are brown and tomatoes have lost their shape.  Add beans, a little bean cooking water, oregano and epazote and simmer, uncovered until tender, about 20 minutes.  Add a little water if necessary to keep beans from drying out.  Mash beans with the back of a wooden spoon and season to taste with salt and pepper.

For the Chicken

fresh chicken pieces
1 tablespoon pastured butter
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder
sea salt and freshly-ground black pepper

Melt butter over medium heat then add garlic, paprika and chipotle and allow to steep 15 minutes.  Rinse chicken and pat dry.  Brush liberally with butter mixture and season with salt and pepper.  Roast in a 375 degree oven, turning twice until juices run clear, about 35 minutes.

For the Green Chili Stew

1 pound tomatillos
1/3 pound fresh Hatch or Anaheim chilies
1 cup chicken stock (preferably homemade)
1/4 cup fresh cilantro, chopped
1 teaspoon vinegar
2 cloves garlic, minced
1/4 cup white onion, minced and rinsed
1/2 teaspoon piloncillo or rapadura (optional)
1 1/2 tablespoons coarse corn flour
sea salt and freshly-ground black pepper

Remove stems and husks from tomatillos and rinse. Split in half across the equator then place face down in a heavy skillet and roast until browned.  Transfer roasted tomatillos to the bowl of a food processor and coarsely pulse together with chilies, cilantro, garlic and onion.  Transfer mixture to a heavy saucepan, add 1/2 cup chicken stock and bring to a boil.  Reduce heat, add vinegar and piloncillo and simmer 20 minutes.  Add corn flour, stir and simmer until thickened, about 10 minutes.  Season to taste with salt and pepper.

To serve, spoon fried beans in the center of a serving plate,  Ladle green chili stew around the perimeter, then arrange pieces of roasted chicken over the top.  Garnish with chopped cilantro and dress with crèma Mexicana or sour cream.

Criques au Caviar

/ Ren

Delicate potato pancakes topped with crème fraîche and domestic caviar..

Criques au Caviar

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 Criques, (about 6 2-3 inch pancakes, adapted from a recipe by Jacques Pépin)

1 cup Yukon gold or fingerling potatoes
1 large farm-fresh egg
1/2 teaspoon baking powder
1 spring onion, slivered
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon cultured butter
fine sea salt and freshly-ground black pepper

Peel and dice potatoes and transfer to the bowl of a food processor.  Add egg and pulse until smooth.  Stir in baking powder and onion and season to taste with salt and pepper.  Heat butter in a heavy skillet over medium heat until shimmering, then pour batter into 2-3 inch pancakes.  Allow to cook undisturbed until the edges begin to brown and the pancake releases itself from the pan.  Flip and cook until golden brown, then transfer to a wire rack hold in a warm oven until ready to plate.

To serve, dress criques with a bit of smoked salmon or applesauce perhaps, or my favorite, crème fraîche and caviar.

Sopes de Pollo Poblano

/ Ren

Yesterday’s leftover roasted chicken is slowly simmered in a deep red chili sauce with strips of fresh poblano, cumin and garlic, then spooned into a fried masa boat and topped with crisp white onions, fresh cilantro, avocado and bits of fresh cheese..

Sopes de Pollo Poblano

For the Sopes

8 oz fresh corn masa for tortillas
sea salt
1/4 cup asiento (dark lard)

Using a few drops of water if necessary, knead masa and salt together into a smooth dough.  Roll into a ball, wrap and let stand 1 hour. Divide dough into 2 large or 4 small balls then press into to ovals about 1/4 inch thick.    Flip the dough onto a hot dry comal and cook until slighty crisp and brown in spots, then use a spatula to transfer the tortilla to a clean surface.  Working quickly, use your fingers to pinch up a border about 1/2 high  around the edge, forming a boat.  Place the sopes into a well-greased skillet and brush liberally with melted lard. Shallow fry over medium heat until golden brown.

For the Pollo Poblano

2-3 pieces of roasted chicken, torn into long strips
2 ancho chiles, stemmed and seeded
4 New Mexico chiles, stemmed and seeded
1 clove garlic, peeled
1/2 teaspoon cumin seeds
1/2 teaspoon Mexican oregano
1/2 small poblano, stemmed, seeded and cut into strips
salt

Briefly toast the chiles and cumin in a dry skillet, then transfer to the bowl of a food processor. Add garlic and pulse to combine, then slowly add water and process into a smooth, thin paste.  Pour chile paste into a saucepan and add torn pieces of chicken and strips of poblano. Cover and simmer until heated through, about 20 minutes.

To serve, spoon chicken mixture into hot sopes and garnish with minced white onion, cilantro, fresh cheese and avocado slices.

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

Just Some Good Old Roasted Chicken..

/ Ren

You wouldn’t be wrong to describe this as just some good old roasted chicken, but that would partly miss the point.

This is chicken that spent it’s entire life outdoors on grass, breathing fresh air and pecking at bugs and dirt.  These birds were processed on the same farm that raised them, just about an hour’s drive from here.  Jane and Terry want nothing to do with chemicals or cages, and their healthy, happy birds are evidence of that stewardship.

This is God’s food, delicious, nourishing and sustaining.  And that is the larger point..

Just Some Good Old Roasted Chicken

1 very fresh, whole chicken
2 tablespoons pastured butter, melted
1 teaspoon olive oil
1/2 tablespoon sweet or smoked paprika
2 cloves garlic, peeled
1/4 cup assorted fresh herbs such as sage, thyme and rosemary, coarsely chopped
coarse sea salt and freshly-ground black pepper
a squeeze of fresh lemon

Cut the chicken into 8 pieces, rinse with plenty of cold, filtered water and pat dry.  Sprinkle liberally with coarse salt, then wrap loosely in butcher paper and refrigerate overnight.

Remove chicken from the refrigerator, wipe away any remaining salt, blot dry and allow to stand 30 minutes.  Meanwhile, heat oil and butter in a small saucepan over medium-low heat.  Add garlic, herbs and paprika, reduce heat to low and steep for 20 minutes.  Remove from heat and allow to cool enough to handle.  Toss the chicken pieces in the herb butter and arrange skin side-up in a heavy skillet (use multiple pans if necessary to prevent crowding). Season lightly with salt and pepper and roast in a 385 degree oven for 20 minutes.  Turn chicken pieces over and roast 15 minutes.  Turn chicken once more and roast until skin is crisp and juices run clear, about 10 minutes.  Allow to rest 5 minutes, then brighten with a squeeze of fresh lemon. Serve with seasonal vegetables, perhaps.

This post is part of Real Food Wednesdays!

North African-style Kefta Kebab with Vegetable Couscous

/ Ren

Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..

Kefta Kebab with Vegetable Couscous

For the Harissa

8-10 dried red chili peppers such as arbol (hot) or ancho (mild)
2 cloves garlic, peeled
1/2 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
rose water

Split the chilies and remove the stems and seeds.  Toast briefly in a dry skillet then set aside to cool.  Toast the whole spices until fragrant, then pour into the bowl of a food processor.  Add chilies, garlic and oil and pulse into a thick paste.  Adjust consistency with water and store in the refrigerator for up to one month.

(the following are adapted from recipes by Claudia Roden)

For the Couscous

Pour 1 cup couscous into an oven dish.  Gradually pour in 1 cup warm salted water and allow to stand 10 minutes.  Mix in 1 tablespoon olive oil, then rub the grains between your hands to break up any lumps.  Place the dish into a 400 degree oven until steaming hot (about 15-20 minutes).  Stir in 1/2 cup hot vegetable stock, then toss with additional olive oil, chopped parsley and mint.  Add a little salt if you think it needs it.

For the Lamb

1/2 pound freshly-ground lamb, about 75% lean
1/3 small onion, grated
1/2 teaspoon freshly-grated ginger
1/4 teaspoon paprika
1/4 teaspoon cumin, toasted and ground
1/4 teaspoon ground cinnamon
small handful fresh coriander leaves, chopped
sea salt and freshly-ground black pepper

Mix all ingredients together in a bowl. Roll seasoned lamb into large balls, then thread onto skewers.  Press lamb into something resembling a short, thick cigar.  Allow to stand 20 minutes, then sear over medium-high heat until well-browned and a crispy outer crust has formed.  Paint the kebabs with harissa, then flash in a 400 degree oven until pink on the inside, about 10 minutes.

To serve family-style, place a bowl of vegetable broth in the center of a serving dish and spoon couscous around the perimeter.  Drizzle the couscous with a little oil and/or broth to keep it moist, then arrange lamb kebabs over the top.  Offer a pinch pot of ground cumin on the side.

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

Red Lentils Tarka with Raisin Chutney

/ Ren

A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread..

Red Lentils Tarka with Raisin Chutney

For the Chutney (adapted from a recipe by Sally Fallon)

1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water

Place garlic and cilantro in food processor and pulse a few times.  Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger.  Pulse a few times until the mixture becomes a coarse paste.  Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer.  Mix salt and whey with water and pour into jar.  You may need to poke a few holes in the chutney to allow liquid to percolate through.  Add more water if necessary to cover the chutney.  The top of the chutney should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator.  The chutney should be eaten with 2 months.

For the Lentils

1 cup split red lentils, picked over, rinsed and drained
3 cups vegetable stock or filtered water
1/2 teaspoon turmeric
1/2 teaspoon freshly-ground black Tellicherry peppercorns
1 bay leaf

Combine lentils and stock in a heavy saucepan and bring to a boil. Skim off any scum, then reduce heat to a simmer.  Add turmeric, pepper and bay.  Cover and simmer until thick and tender, about 40 minutes.

For the Tarka (adapted from a recipe by Madhur Jaffrey)

2 tablespoons ghee
1/3 teaspoon asafoetida
1/2 teaspoon whole cumin seeds
1 teaspoon curry leaves, chopped
1-2 small fresh red chillies, chopped
1 clove garlic, coarsely minced
1/2 small onion, diced
1 plum tomato, chopped

Heat ghee in a heavy skillet over medium heat until it shimmers. Add the asafoetida and let it sizzle for 30 seconds.  Add the cumin and chilies and cook until the chillies begin to get crisp, about 1 minute.  Add onions and cook until browned.  Add tomato and garlic and cook until garlic is browned.  Stir the tarka (including all of the liquid) into the lentils, cover and let stand 5 minutes to combine the flavors.

Serve hot with raisin chutney and toasted flatbread.

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.

Pan-seared Venison Loin with Roasted Root Vegetables and Cranberry Port Reduction

/ Ren

The term ‘foodshed’ is similar to the concept of a watershed: while watersheds outline the flow of water supplying a particular area, foodsheds outline the flow of food feeding a particular area. Your foodshed encompasses the farm, your table and everything in between.  –foodroutes.org

Our foodshed, the Edwards Plateau of central Texas, offers an amazing abundance of food from deer, rabbit and feral hog to freshwater crayfish, bass and catfish and every manner of fruit and vegetable.

This local dish features whitetail deer, smoked bacon, sage, cranberries, sweet potatoes, parsnips and green garlic..

Pan-seared Venison Loin with Roasted Root Vegetables and Cranberry Port Reduction

For the Reduction

1/2 cup fresh  cranberries, rinsed and picked over
1/3 cup filtered water
1 teaspoon clarified butter
1 teaspoon freshly-squeezed Mayer lemon juice
1 teaspoon more-or-less guajillo honey
1 teaspoon shallot, minced
1 tablespoon port wine
sea salt and freshly-ground black pepper to taste

Heat butter in a heavy skillet over medium-low heat.  Add shallots and sauté until softened, about 2 minutes.  Add cranberries and water and simmer until cranberries pop and begin to soften.  Add port wine and simmer until reduced in volume by about half. Stir in lemon, season to taste with salt and pepper and add just enough honey to smooth out the tartness (the sauce should be balanced rather than sweet).  Keep warm.

For the Vegetables

A seasonal variety of root vegetables, perhaps including sweet potatoes, green garlic, carrots and parsnips, cut in smallish pieces
1 teaspoon pastured butter, melted
sea salt and freshly-ground black pepper

Toss vegetables in melted butter and season with salt and pepper.  Roast in a 400 degree oven for 15 minutes, then remove and set aside.  Vegetables will be underdone at this point.

For the Venison (serves 2)

12 oz fresh, unsliced venison loin (backstrap)
2 pieces applewood-smoked bacon, diced
1 1/2 teaspoons sage, crumbled
1 tablespoon pastured butter
sea salt and freshly-ground black pepper

Fry bacon in a heavy skillet over medium-low heat until crisp and all the fat has rendered.  Use a slotted spoon to transfer the bacon and sage to a side dish, leaving the hot bacon fat behind.  Rinse the venison, pat dry and season with salt and pepper.  Increase heat to medium and add butter to bacon fat fat.  Once shimmering, add the venison and sear until well browned, about 3 minutes per side.  Add par-roasted vegetables to the pan and place in a 400 degree oven until the venison is about 125-130 degrees at the thickest part (use a thermometer).  Remove from oven and allow to stand at least 5 minutes.

To serve, spoon cranberry reduction onto the center of a serving plate.  Slice venison into 3/4 inch-thick medallions and arrange around the plate along with roasted vegetables.  Garnish with crumbled bacon and sage and dress with a spoonful of pan juices.  Offer coarse salt on the side.

Asian Orange-Fried Pork with Braised Greens

/ Ren

Local, pastured pork cutlets are marinated with sesame oil, ginger, garlic, green onions, fresh oranges and coriander before being quickly fried in chili oil and served over braised greens..

Asian Orange-Fried Pork with Braised Greens

Recipe serves 2

For the Chili Oil

8-10 small dried red chilies
1/3 cup unroasted organic peanut oil
1 1/2 tablespoons unrefined organic sesame oil
1 clove garlic, peeled

Remove stems and seeds from chilies, then  toast in a dry, hot skillet until fragrant, about 30 seconds per side.  Transfer to the bowl of a food processor and pulse into flakes.  Pour into a bowl and set aside.

Heat peanut oil and garlic in a heavy skillet over medium heat just until the 1st wisp of smoke appears.  Remove pan from heat and allow to cool to about 230 degrees.  Pour over pepper flakes and allow to cool 15 minutes.  Stir in sesame oil, cover and allow to stand 2 hours before straining into a clean jar and transferring to the refrigerator for up to a month.

For the Marinade

1 fresh orange, peeled, sectioned, seeded and chopped
1 1/2 teaspoons coriander seeds
1/4 cup sesame oil
1 tablespoon tamari
1/3 cup fresh orange juice
1 teaspoon freshly-grated ginger
1/2 teaspoon fresh garlic, minced
1/2 teaspoon coarsely-ground Szechuan pepper
1 teaspoon white sesame seeds
1 tablespoon fresh cilantro, chopped
2 stalks Louisiana shallots or green onions, sliced
2 tablespoons red bell pepper, chopped

2-4 pastured pork cutlets, about 3 oz each

Combine all ingredients in a bowl, taste and adjust to your liking.  Add pork cutlets, toss to cover and refrigerate 4 hours.

To Prepare

Allow the pork to come to near room temperature, then heat a tablespoon of chili oil in a heavy skillet over medium heat until it shimmers.  Remove pork from marinade, brushing away as much of it as you can before slipping it into the hot oil.  Sear about 5 minutes per side, until just cooked through.  Transfer the pork to a side dish, wipe out the pan and add the solids from the marinade bowl.  Fry until softened, about 2 minutes.  Push the fried food aside, tilt the pan and add fresh greens. Braise until wilted, about 30 seconds.

To serve, place wilted greens in the center of a serving plate, place fried pork over the top and dress with the orange mixture.  Serve with red chili sauce if desired.

Thai Red Curry Mussels

/ Ren

Fresh Pacific blue mussels are steamed with garlic, lemongrass, chilies, basil, cilantro, Thai red curry paste, coconut milk and fresh lime..

Thai Red Curry Mussels

 

Serves 2

1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon nam pla (fish sauce)
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil, chiffonade-cut, plus more for garnish
2 tablespoons fresh cilantro, chopped, plus more for garnish

When buying mussels, select only those that are closed tight (see mussel cleaning instructions) and try to use them within 24 hours.

Heat coconut oil in a heavy skillet over medium low heat.  Add garlic, lemon grass and chilies and steep for 15 minutes without browning.  Increase heat to medium.  As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes.  Whisk in stock, wine and fish stock and reduce briefly.  Stir in coconut milk, sugar, juice of 1/2 lime, basil and cilantro.  Add mussels, cover and simmer until mussels open wide, about 5 minutes.

To serve, discard any unopened mussels, then arrange in the center of a serving plate.  Discard chilies and lemongrass and pour the remaining sauce over the mussels.  Garnish with fresh basil, cilantro and lime and serve hot.

Fergus Henderson’s Roast Bone Marrow & Parsley Salad

/ Ren

Unctuous is the word that comes to mind when describing Fergus Henderson‘s signature Roast Bone Marrow & Parsley Salad..

unctuous, from Latin unguere, ungere (‘to anoint’), adjective; rich, lush, intense, with layers of concentrated, soft, velvety flavor.

  • 1872, Bayard Taylor, Beauty and The Beast; and Tales of Home, ch. 3:
    The halls and passages of the castle were already permeated with rich and unctuous smells, and a delicate nose might have picked out and arranged, by their finer or coarser vapors, the dishes preparing for the upper and lower tables.

Prized by Native Americans for centuries, this CLA, kcal, mineral and vitamin-rich LDL cholesterol-lowering fat is absolutely delicious served with grilled bread and a simple salad of parsley, capers, shallots, fresh lemon and crunchy sea salt flakes..

 

Fergus Henderson's Roast Bone Marrow & Parsley Salad

 

 

Serves 4 (adapted from Fergus Henderson)

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted.

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

Meanwhile, combine parsley, shallots and capers in small bowl.  Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Spanish Chicken and Rice with Roasted Vegetables, Butifarra, Morcilla and Chorizo

/ Ren

Pastured chicken pieces are roasted with winter vegetables then baked with stock-soaked bomba rice with saffron, garlic, fire-roasted tomatoes, piquillo peppers and butifarra, morcilla and chorizo sausages..

Spanish Chicken and Rice with Roasted Vegetables, Butifarra, Morcilla and Chorizo

Serves 4

1 1/2 pounds chicken pieces
1 large carrot, oblique-cut
1 leek, split, rinsed and sliced
1-2 bulb onions, sliced
6 cloves whole, unpeeled garlic
1 tablespoon pastured butter
1 teaspoon smoked paprika
1/2 cup filtered water
3/4 cup fire-roasted tomatoes
3-4 piquillo peppers, chopped
1/3 cup parsley, chopped
1 cup bomba rice, rinsed
1 quart homemade chicken stock, divided
saffron threads, crushed
1/3 pound morcilla (blood sausage), sliced
1/3 pound butifarra (white garlic sausage), sliced
1/3 pound Spanish cooking chorizo, cubed
sea salt and freshly-ground black pepper

Melt butter in a large, heavy skillet over medium heat.  Stir in paprika, then add chicken and toss to coat.  Season with salt and pepper, add water then roast in a 375 degree oven for 20 minutes.  Remove from oven and add carrot, leek, onion and garlic and put back in the oven for another 20 minutes.

Meanwhile, begin cooking rice in chicken stock with saffron threads.

Remove pan from the oven and transfer chicken and garlic to a cutting board and allow to cool enough to be handled.  Transfer the vegetables and cooking liquid to a Dutch oven. Add in rice and stir to combine.

Briefly sauté the sausage then add to the pot with vegetables and rice.  Stir in fire-roasted tomatoes.

Peel and chop the garlic.  Pull the chicken meat from the bones and tear into chunks. Add to the pot with the vegetables and pour in 1 cup of chicken stock.  Cook uncovered until most of the stock has been absorbed, about 20 minutes.  Remove from the oven, and parsley and piquillo peppers and allow to stand 10 minutes.  Adjust seasoning with salt and pepper if necessary and serve hot.

Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise

/ Ren

In celebration of the fact that the temperature was in the 60’s today and we’re still getting fresh tomatoes here(!), I decided to toss up a summery plate of Ventresca (sustainably line-caught yellowfin tuna bellies) with green garlic-tomato concassé, lemon-caper mayonnaise, balsamic glaze and a relish of roasted peppers, black olives and fresh herbs..

Ventresca with Green Garlic-Tomato Concassé and Lemon-Caper Mayonnaise

For the Concassé

1-2 bulbs green garlic, including tops, thinly sliced
1 large plum tomato, peeled, seeded and diced
1/4 cup good quality extra virgin olive oil, preferably from the Ventresca tin
1 teaspoon fresh oregano, chopped
sea salt and freshly-ground black pepper

Very slowly soften green garlic in olive oil over low heat, then add tomatoes, parsley, salt and pepper and continue to warm until softened.  All to cool in mesh strainer, reserving the oil for the mayonnaise.

For the Mayonnaise

6-8 oz reserved olive oil
1 small pastured egg yolk
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian parsley, chopped
1/2 teaspoon baby capers, mashed
1/2 teaspoon fine sea salt
saffron threads, soaked

Soak the saffron threads in 1 teaspoon of cold, filtered water for 15 minutes, then whisk together with the lemon juice, egg yolk and salt.  Add the oil in a very thin stream, whisking continuously to form an emulsion.  Store in the refrigerator for up to 1 week.

For the Relish

2 tablespoon roasted and pickled bell peppers, peeled, seeded and diced
1 tablespoon ripe black olives, pitted and slivered
1 teaspoon fresh chiffonade-cut basil

Toss all ingredients together and refrigerate until ready to use.

For the Balsamic Glaze

1/2 cup aceto balsamico tradizionale

Using a double boiler to prevent scorching, reduce unadulterated balsamic vinegar until reduced in volume by about half.  The resulting syrup will thicken as it stands.

To assemble, spoon tomato concassé onto a serving plate, then top with a layer of Vetresca and dress with mayonnaise.  Add a second layer of concassé, tuna and mayonnaise and top with roasted pepper relish.  Dab the plate with balsamic glaze and finish the dish with coarse sea salt and freshly-ground black pepper.

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

/ Ren

Local, pastured bone-in rib-eye steak is basted with garlic-lime butter as it is grilled over a wood fire, then served with crispy chili-fried onion rings..

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

For the Compound Butter

1/4 cup pastured butter, softened
1/4 cup fresh cilantro, chopped
1-2 cloves garlic, minced
2 tablespoons white onions, finely diced and rinsed
1 1/2 tablespoons fresh lime juice
sea salt and smoked black pepper to taste

Combine all ingredients in a bowl and set aside until ready to use.

For the Onion Rings

1/2 yellow onion, thinly sliced into rings
1 cup fresh milk
1 cup sprouted wheat flour
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 teaspoon dried parsley
sea salt and freshly-ground black pepper
beef tallow for frying

Soak the onion rings in the milk for 30 minutes.  Combine flour and seasonings in a bowl and set aside.  Heat tallow in a heavy, high-walled skillet over medium heat just until a wisp of smoke appears, then quickly drain the onions and toss in the seasoned flour.  Working in batches if necessary so as not to crowd the pan, fry the onions until golden brown.  Drain briefly on a clean kitchen cloth before serving hot.

For the Steaks

Lightly oil the steaks with peanut oil and season on both sides with salt and pepper.  Allow to stand at room temperature for 1 hour while the fire is prepared.  Grill the steaks on the hottest part of the grill for 3 minutes without moving them, then turn 90 degrees and grill 2 minutes more. Turn the steaks over, move them to the cooler side of the grill and cook to the desired degree of doneness (approximately 8 minutes for medium-rare, depending on thickness), basting frequently with compound butter.

Remove from grill, baste again and allow to stand 10 minutes before serving topped with onion rings.

Steak Tacos Clásico

/ Ren

Grass-fed sirloin is quickly seared in a blazing hot skillet with garlic and onions, then slowly simmered with ancho purée and served atop roasted jalapeño tortillas with chopped yellow tomatoes, tomatillo-avocado salsa and fresh cilantro..

Steak Tacos Clásico

Bengali Ghugni with Garlic Naan

/ Ren

Curried split yellow peas with ghee-fried green onions, tomatoes and chilies, served with oven-baked garlic naan..

Bengali Ghugni with Garlic Naan

For the Peas

1 cup split yellow peas, rinsed and picked over
3 cups homemade vegetable stock
1 teaspoon turmeric
1 tablespoon curry leaves, chopped
1 teaspoon freshly-ground black pepper
1-2 hot green chilies, chopped
6 green onions, including green tops, sliced
2 small Roma tomatoes, chopped
1 tablespoon ghee
fresh cilantro, chopped
salt

1/2 teaspoon hulled cardamon seeds
1/4 teaspoon yellow mustard seeds
3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek
1/2 teaspoon sweet cinnamon shards
1/2 teaspoon ginger root

Bring vegetable stock to a boil in a heavy saucepan.  Add peas, turmeric, pepper and curry leaves.  Cover, reduce heat and simmer until the peas are tender and most of the liquid has been absorbed, about 45 minutes.

Toast whole seeds in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Add the remaining spices and crush together in a mortar or spice grinder.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add onions and chilies (they should be sizzling) and sauté briefly.  Add tomatoes and cook until all the moisture has been absorbed.

Combined fried vegetables with cooked peas and season to taste with salt and the toasted spice mixture.  Add chopped cilantro and stir in 1 tablespoon ghee to finish, then serve hot with toasted naan.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

Wrap the naans in a clean tea towel and serve hot.

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.

Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

/ Ren

Duck breast pan-seared in ancho and garlic-infused rendered duck fat and served with crispy duck skin, classic mole rojo and crunchy tomatillo-avocado salsa..

Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

For the Ancho-Infused Duck Fat

1/3 cup rendered duck fat
1 large ancho chile, stemmed, seeded and torn
1 clove garlic, mashed
1 teaspoon organic annatto seeds
1/2 teaspoon Mexican oregano

Melt duck fat in a heavy skillet over medium-low heat.  Add ancho, garlic, annatto and oregano and cook just until it begins to sizzle a little.  Turn the heat to the lowest setting and allow to steep 1 hour before straining into a clean container.  Store refrigerated up to 2 weeks.

For the Crunchy Tomatillo-Avocado Salsa (recipe by Rick Bayless)

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt

Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles.  Measure in 1/4 cup water and process to a slushy, coarse puree.  Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa.  Scrape into a serving dish.  Scoop the onion into a small strainer and rinse under cold water.  Add to the salsa.  Finely chop the remaining tomatillos and add them, too.  Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa.  Taste and season with salt, usually about 3/4 teaspoon.

For the Mole Rojo

Made right, classic mole is a rather elaborate and time-consuming affair.  If you haven’t made it before, I would suggest studying Rick Bayless’ recipe for Mole Rojo Classico.  In a pinch, you can use store-bought El Conquistador Teloloapan Red Mole.

For the Cracklings

1/4 cup duck skin with fat, julienned
1 teaspoon Ancho-Infused Duck Fat
1/2 tablespoon fresh cilantro, chopped
coarse sea salt and freshly-cracked black pepper

Heat duck fat in a heavy skillet over medium heat.  Add the julienned duck skin and sauté, stirring continuously, until dark golden brown and crisp.  Transfer to a napkin to drain and toss with cilantro, salt and pepper while still hot.

For the Duck

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 (Thomas Keller).

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 and cook until until rare, about 8 minutes. Transfer the duck to a cutting board and allow to rest at least 15 minutes.

Heat ancho-infused duck fat in a heavy skillet over medium heat.  Add inch-thick slices of rare duck breast and quickly sear on all sides until medium rare.

To serve, spoon mole into the center of a dinner plate.  Position duck on top of the mole standing upright, dress with tomatillo-avocado salsa and garnish with cracklings.

Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

/ Ren

Sprouted wheat flour, fresh ginger and kefir with bananas, Meyer lemon, cultured butter and wildflower honey..

Sprouted Wheat Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

For the Honey Lemon Butter

1/2 Meyer lemon, peeled and seeded
3 tablespoons cultured butter, room temperature
1 tablespoon wildflower honey

Pulse all ingredients together in food processor until smooth. Refrigerate until needed.

For the Pancakes (yields about 8-10 5-inch pancakes)

2 pastured eggs
1 tablespoon fresh ginger, minced
1/4 cup brewed coffee (or decaf)
2 cups sprouted wheat flour
1/2 cup plain kefir
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
2 oz (1/2 stick) cultured butter

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, kefir and coffee and stir well.  Thin with a little filtered water if too thick, add a spoonful of flour if too thin.

Oil a comal or griddle with 1 tablespoon butter or ghee and heat to 375 degrees.  Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side.  Transfer to oven to keep warm until the last pancake is ready.  Add additional butter if needed and sauté sliced bananas until light golden brown.

Serve topped with honey lemon butter and caramelized bananas.

Wild Mushroom Soup with Green Garlic and Toasted Barley

/ Ren

“medicinal mushrooms have been shown to boost heart health, lower the risk of cancer, promote immune function, ward off viruses, bacteria and fungi, reduce inflammation, combat allergies, help balance blood sugar levels and support the body’s detoxification mechanisms”

Wild shiitake, maitake and porcini mushrooms are simmered in homemade vegetable stock with green garlic, onions, parsley, sherry and toasted barley and seasoned with fresh thyme, sea salt and black pepper.  A drizzle of truffle oil seals the deal..

Wild Mushroom Soup with Toasted Barley

Serves 2

2 cups homemade vegetable stock
1 1/2 cups dried shiitake, maitake and porcini mushrooms
1/2 cup barley
1 tablespoon pastured butter
2 bulbs green garlic, including leaves, sliced
1/4 cup yellow onion, diced
1 teaspoon fresh thyme
2 teaspoons truffle oil, divided
1 1/2 oz medium sherry
2 tablespoons parsley, chopped
sea salt and freshly-ground black pepper

Bring vegetable stock to a boil then remove from heat.  Add mushrooms and steep for 1 hour.

Heat butter and half of the truffle oil in a heavy saucepan over medium-low heat.  Add barley and cook, stirring often, until lightly browned.  Add onions and garlic and cook until softened, about 5 minutes.

Roughly chop re-hydrated mushrooms and add to the pan with thyme.  Add strained mushroom soaking liquid and simmer until barley is tender, about 25 minutes.  Add sherry, parsley and simmer 5 minutes.  Adjust seasoning with salt and pepper and serve garnished with a sautéed mushroom cap and a drizzle of truffle oil.

This post is part of The Food Renegade’s Fight Back Friday!

Southwestern Ham Hash with Fried Eggs and Homemade Ancho Ketchup

/ Ren

Here’s an easy and inexpensive way to use up a bit of leftover ham..

Ham Hash, Fried Egg and Ancho Ketchup


For the Ancho Puree (makes 3/4 cup)

1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes.  Transfer the mixture to a food processor and puree until smooth.

Combine 2 parts homemade ketchup with 1 part ancho puree, more-or-less to taste.  Refrigerate up to 1 month.

For the Hash

1 tablespoon butter
2 slices ham, cut into 1/4 inch dice
2 small red potatoes, cut into 1/4 dice
1/2 small Spanish onion, diced
1/4 cup poblano pepper, diced
1/4 cup red bell pepper, diced
1 clove garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon dill
1/4 teaspoon thyme
1/4 teaspoon celery salt
1/4 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon black pepper
3 scallions, sliced
1 tablespoon parsley, chopped

Boil the potatoes in lightly-salted water until not quite tender.  Drain, and shake the pan until that the potatoes take on a slightly “fuzzed” texture.

Heat butter in a heavy skillet over medium heat.  Add onions and fry until lightly browned.  Add potatoes, peppers, ham and garlic and continue to cook, stirring occasionally until browned and slightly crusty.  Mix garlic salt and spices together in a small dish and use this mixture to season the hash to taste.  Add scallions and parsley and stir to combine.

To serve, spoon hash onto a serving plate and top with a fried egg.  Dress with ancho ketchup and serve hot.

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

Risotto alle Castagne

/ Ren

Creamy risotto with chestnuts, wild mushrooms, onions, spinach, Parmigiano-Reggiano and freshly-grated nutmeg..

Risotto alle Castagne

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 Risotto (adapted from a recipe by Judith Jones)

2 cups vegetable stock
1 tablespoon pastured butter
1/4 cup Spanish onion, diced
1/4 cup wild mushrooms, sliced
1/4 cup chestnuts, peeled, blanched and sliced
1/4 cup fresh spinach, blanched, squeezed and chopped
1 clove garlic, minced
1 oz white wine
2/3 cups Arborio rice
1/4 cup grated Parmesan
1/4-1/2 teaspoon freshly-grated nutmeg
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt

Heat the butter in a stainless steel skillet over medium heat and sauté the onions, mushrooms and garlic until soft and lightly browned, about 3 minutes. Add the chestnuts and sauté another minute.

Add the white wine, salt and pepper and reduce.  Slowly add half the stock and cook, stirring continuously until absorbed.  Add the spinach, nutmeg and the rest of the stock and cook, stirring continuously until almost all the liquid has been absorbed, about 15 minutes.  Remove from heat and stir in the cheese.  Serve immediately.

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.

Peanut Butter Chocolate Chip Cookies

/ Ren

Old-Fashioned chunky peanut butter cookies with chocolate chips..

Peanut Butter Chocolate Chip Cookies

Makes about 2 dozen  (adapted from a recipe by Bon Appétit)

1 1/2 cups organic wheat flour (can use soaked or sprouted flour)
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
1/2 cup cultured butter, room temperature
2/3 cup organic chunky peanut butter
1 teaspoon vanilla bean paste
1/2 cup rapadura
1 large pastured egg
1/2 cup organic grain-sweetened chocolate chips

Mix flour, baking powder and salt together in a bowl. In a separate bowl, beat together butter, peanut butter and vanilla until smooth. Mix in sugar and half of the dry mixture.  Mix in egg and the other half of the dry mixture.

Roll dough into 1-inch balls and arrange 2 inches apart on a parchment paper-lined baking sheet.  Flatten each cookie with the back of a fork, forming a crosshatch pattern.  Bake at 350 degrees until dry on top and golden brown on the bottom, about 12 minutes.

Red Chili Grits

/ Ren

Stone-ground corn grits simmered in chicken stock with green onions and ancho puree, served with pork belly and fried eggs..

Red Chili Grits with Pork Belly and Fried Eggs

Serves 3-4  (adapted from a recipe by Taylor Ranch)

For the Grits

3 cups homemade chicken stock
1/4 green onions, thinly sliced
2 cloves garlic, minced
sea salt and freshly-ground black pepper
3/4 cup organic, stone-ground coarse corn grits
1/4 cup ancho puree
2 tablespoons pastured butter
3/4 cup raw milk cheddar, grated, divided

Bring the stock to a boil, then add onion, garlic and salt & pepper.  Slowly whisk in the grits and simmer until tender, about 10-15 minutes.  Stir in the ancho puree, butter and half of the cheese.  Spoon onto serving plate and top with additional cheese, onions and a dollop of ancho puree. Serve with fried eggs and pork belly.

For the Ancho Puree (makes 3/4 cup)

1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes.  Transfer the mixture to a food processor and puree until smooth.

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

/ Ren

Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter

Mix the dry ingredients (except Belgian chocolate) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Custard

2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt

Combine all ingredients in a small bowl and beat with a fork until frothy.

For the Whipped Cream

1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt

Use a whisk or hand mixer to whip all ingredients together until thickened.

For the Bananas

2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar

Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.

To Prepare

Soak thick slices of day-old chocolate bread in custard until completely saturated.  Carefully to transfer to a rack and drain for a few minutes.  Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side.  Place skillet and bread in a 375 degree oven and bake 7 minutes.

Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.

Santa Fe Hot Pot

/ Ren

Human occupation of New Mexico stretches back at least 11,000 years to the Clovis culture of hunter-gatherers, who left evidence of their campsites and stone tools. After the invention of agriculture the land was inhabited by the Ancient Pueblo Peoples who built houses out of stone or adobe bricks. They experienced a Golden Age around AD 1000 but climate change led to migration and cultural evolution into the modern Pueblo peoples who lived primarily along the few major rivers of the region. (Wikipedia)

A contemporary New Mexican-style pork stew with dried beans, toasted chilies, onions, peppers, onions and sweet potatoes with cinnamon, cloves, green garlic, cumin and corn flour..

Santa Fe Hot Pot

Serves 2

1/3 cup mixed dried heirloom beans such as yellow Indian woman, tepary, pinquito & black
4 cups chicken stock, divided
1/2 pound braised feral hog (substitute leftover pork belly or pork shoulder roast), cut into 1/2 inch cubes
1 1/2 teaspoons leaf lard (substitute bacon grease)
1/4 cup mild chili powder
2 dried New Mexico chilies, stemmed, seeded and chopped
1 tablespoon smoked paprika
1/2 teaspoon freshly-grated cinnamon
1/4 teaspoon freshly-ground cloves
1 large tomatillo, husked, rinsed and chopped
2 red Fresno chilies, sliced
1/2 Spanish onion, chopped
1/4 cup poblano pepper, chopped
1 bulb green garlic, including leaves, chopped
1/3 cup sweet potatoes, peeled and diced
1 teaspoon smoked black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon corn flour (not corn meal)
sea salt and freshly-ground black pepper

Rinse, pick over and soak a variety of dried beans overnight. Place in a pot with 2 cups chicken stock and bring to a boil.  Reduce heat, cover and simmer until tender, about 1 hour.

Heat lard in a heavy skillet over medium heat.  Add diced sweet potatoes and cook until browned along the edges and somewhat tender.  Add onions, fresh and dried chilies, peppers and green garlic and sauté until softened.

Add tomatillo, pork, beans, stock, pork, chili powder, paprika, cinnamon and cloves, reduce heat and simmer 15 minutes.  Add corn flour, stir and simmer until slightly thickened, about 10 minutes.

Add cilantro and season to taste with salt and pepper.  Ladle into bowls and serve with wedges of lime and corn chips or cornbread.

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

Tangerine-Glazed Pork Belly with Ginger and Green Garlic

/ Ren

Fresh pork belly is cured for 24 hours with sea salt, chilies and spices before being braised in stock, white wine, cinnamon and garlic.  Chilled overnight en confit, then pan-fried with green garlic, fresh ginger and tangerines..

Tangerine-Glazed Pork Belly with Ginger and Green Garlic

(adapted from recipes by Michael Symon and Emeril Lagasse)

2 pounds fresh pork belly (Prairie Pride Farm of Minnesota)
2 tablespoons kosher salt
1 tablespoon coriander seeds, toasted
1 tablespoon dried red chiles, crushed
grated zest of 1 tangerine
1 red onion, sliced
1 carrot, sliced
4 garlic cloves, bruised
1 bay leaf
1 cup dry white wine
1 quart chicken stock
1 cinnamon stick

juice of 2 tangerines
2 bulbs green garlic, thinly-sliced
1 tablespoon fresh ginger, julienned
1 tablespoon apple cider vinegar
1 teaspoon wildflower honey
1/2 teaspoon crushed red pepper flakes
1 teaspoon safflower threads
1 teaspoon roasted paprika
1 tablespoon fresh cilantro, chopped
salt and pepper

Skin, trim and rinse the pork belly and pat it dry.

Combine salt, coriander, chilies and tangerine zest in a small bowl.  Coat the pork belly with the mixture, cover and refrigerate 24 hours.

Place the pork belly in a Dutch oven and cover with red onion, carrot, garlic, bay, stock and wine.  Put the lid on the Dutch oven and braise in a 275 degree oven until tender, about 5 hours depending on size.

Refrigerate cooled pork belly its the poaching liquid overnight.

Combine tangerine juice, safflower, paprika and cider vinegar in a small, non-reactive saucepan.  Bring to a boil, then reduce heat and simmer until reduced enough to coat the back of a spoon.   Add ginger, garlic and red pepper flakes and simmer 5 minutes.  Stir in honey and cilantro and season to taste with salt and pepper.

Cut pork belly into 2 inch by 4 inch slabs and fry in a tablespoon of rendered pork fat in a heavy skillet over medium heat until crisp and brown on all sides. Drain briefly on a napkin or clean kitchen towel, then place on a dinner plate and spoon tangerine mixture over the top.

Real Food WednesdaysThis post is part of Real Food Wednesdays!

Red Lentil Dahl with Spinach and Curried Yogurt

/ Ren

With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp.  Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.

Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..

Red Lentil Dahl with Spinach and Curried Yogurt

Serves 2 (adapted from a recipe by the Post-Punk Kitchen)

1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped

1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded

1/4 cup plain yogurt
1 teaspoon good curry powder

Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Transfer to a spice grinder and pulse with chiles.  Set aside.

Heat ghee in a heavy skillet over medium heat and fry onions until golden.  Add tomatoes and cook until most of the liquid has evaporated.  Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.

Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.  Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.

Serve over brown basmati and top with a dollop of curried yogurt.

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.

That 70’s Dinner

/ Ren

If you grew up during the 60’s and 70’s (especially in the Midwest), there’s a good chance you saw your share of chopped beefsteak with mushroom gravy, real mashed potatoes and blue lake green beans.  Here is that iconic comfort food made with local pastured beef, wild mushrooms, just-dug potatoes and Meredith’s homegrown green beans..

Chopped Beefsteak with Mushroom Gravy

For the Beefsteak (serves 2)

12 oz freshly ground pastured beef with at least 15% fat
1/2 small yellow onion, chopped
1/3 wild mushrooms, cleaned and sliced
3 whole cloves garlic, peeled
2 tablespoons pastured butter, divided
2 oz burgundy
1 1/2 cups beef stock
1 tablespoon demi-glace
1 bunch of thyme, tied
sea salt and freshly-ground pepper

Form the ground beef into 2 oval-shaped patties about 1 inch thick.  Season on both sides with salt and pepper.

Sauté onions, garlic and mushrooms in half of the butter in a heavy skillet over medium heat until well browned, about 5 minutes.  Use a slotted spoon the transfer the vegetables to a plate, then turn up the heat to medium-high and sear the patties to rare, using additional butter if needed.

Transfer the meat to a plate, then de-glaze the pan with the wine, scraping up all the brown bits with the back of a wooden spoon.  Add beef stock and thyme and cook until reduced in volume by 1/3, about 15 minutes.

Whisk in demi-glace, then add the meat and vegetables (except the garlic, which is for the potatoes) back to the pan, reduce heat and simmer until meat is medium-rare to medium, about 5 minutes.

For the Potatoes

1 1/2 cups red potatoes, peeled and cubed
3 oz pastured butter, room temperature
1/3 cup fresh cream
3 cloves garlic, roasted and minced
sea salt and freshly-ground pepper

Slowly boil potatoes in salted water over medium-high heat until fork-tender.  Drain and return to pan set over low heat and allow to dry 5 minutes.  Cut the butter into small pieces, then whisk into the potatoes.  Stir in the garlic and cream and season to taste with salt and pepper.

For the Beans

16 5-6 inch blue lake green beans, trimmed
1 quart filtered water
1 teaspoon pasture butter
1 teaspoon salt
bowl of ice water
2 pieces uncured, applewood smoked bacon
1 teaspoon champagne vinegar
sea salt and freshly-ground black pepper

Plunge green beans into rapidly-boiling salt water and cook 1 1/2 minutes. Drain, then transfer beans to a bowl of ice water to stop the cooking process.

Brown bacon in a heavy skillet over medium heat until almost done.  Pour off grease and add butter and green beans. Sauté, turning often until tender, about 3-4 minutes.  De-glaze pan with vinegar and season to taste with salt and pepper.

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

/ Ren

Heritage pork cheeks are slow-roasted with tomatoes, onions, peaches and chipotle and served with long-simmered charro beans and vegetable escabèche..

BBQ Pork Cheeks

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

Melt 1 tablespoon leaf lard (substitute bacon grease) in a Dutch oven.  Add trimmed pork cheeks and turn to coat lightly with melted fat, then season with salt, pepper and chipotle powder.  Cover with a mixture of chopped onions, tomatoes and garlic and pour in just a little water.  Seal the lid and cook until the pork is tender, about 90 minutes.  Use a slotted spoon to transfer the cooked pork to a platter, then place the Dutch oven on the burner over medium-low heat, add chopped peaches and a teaspoon of molasses and cook until thickened, about 30 minutes.  Return the pork to the pot and simmer 10 minutes.  Serve with charro beans and vegetable escabèche.

Smoked Duck Tostadas with Guajillo Salsa, Fried Black Beans and Avocado

/ Ren

Thinly-sliced apple wood-smoked duck breast, toasted guajillo salsa, crèma Mexicana, pickled red onions & jalapeños, field greens with cilantro, fresh avocado, fried black beans and pumpkin-balsamic vinaigrette.  If this doesn’t wake up your senses, you may need to consult a trained medical professional..

Smoked Duck Tostadas

For the Fried Beans

2 tablespoons leaf lard
1 cup cooked black beans
1 teaspoon cumin seeds
2 cloves garlic, minced
1/2 teaspoon epazote
1/2 teaspoon Mexican oregano
1 teaspoon sea salt

Melt lard in a heavy skillet over medium heat and sauté cumin and garlic until fragrant, about 1 minute.  Add beans with a little of their cooking liquid and mash with potato masher or the back of a spoon.  Stir in epazote, oregano and salt and cook until much of the liquid has been absorbed.  Cover and hold.

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

2 tablespoons fat or oil (I’m using leaf lard)
3 guajillo chiles, stemmed
3 cloves garlic, peeled
1/2 pound tomatillos, husked, rinsed and cut in half
1 teaspoon coarse sea salt
filtered water

Heat fat in a heavy skillet over medium heat.  Split the chiles and remove the seeds.  Place the chiles flat in the pan and cook, turning continuously, until bright red and fragrant, about 30 seconds.  Transfer to a napkin and drain.

Pour off fat, then add tomatillos and garlic.  Cook until browned, about 3 minutes, then turn, sprinkle with salt and brown on the other side.   Add all ingredients to the bowl of a food processor and pulse until slightly chunky.  Add water as necessary to form a thick but pour-able salsa.  Taste and adjust accordingly.

For the Vinaigrette

3 oz pumpkin seed oil
1 oz aged balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon guajillo honey

Slowly whisk the oil into the vinegar to form an emulsion, then whisk in honey and season to taste with salt and pepper.

To Assemble

Shallow-fry pumpkin tortillas (I got these from my local tortilleria) in a little very hot leaf lard until crisp, about 30 seconds per side, then transfer to a napkin to drain.  Be sure the fat is hot, otherwise the tortillas will be greasy.

Thinly slice smoked duck breast, season with pepper and heat briefly in the tortilla pan.

Spread one tostada with guajillo salsa and crèma Mexicana, then arrange duck slices on top. Dress with pickled red onions and garnish with pickled jalapeños and fresh cilantro.

Toss assorted fresh field greens (thanks, Meredith!) in vinaigrette and place on top of the other tostada.  Spoon fried beans over the top and garnish with slices of fresh avocado.  Drizzle a little more vinaigrette over all.

Place the tostada with the duck on top the the one with the avocado and serve immediately.

Keep Austin Weird!

This post is part of the Nourishing Gourmet’s Pennywise Thursday

Pan-Grilled Pork Cheeks with Toasted Guajillo Salsa

/ Ren

Heritage Berkshire cheeks are marinated with lime, garlic, red onions, smoked chile powder and cumin before being pan-grilled and served with sweet potato wedges, jalapeños and toasted guajillo salsa..

Pan-Grilled Pork Cheeks with Toasted Guajillo Salsa

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

2 tablespoons fat or oil (I’m using leaf lard)
3 guajillo chiles, stemmed
3 cloves garlic, peeled
1/2 pound tomatillos, husked, rinsed and cut in half
1 teaspoon coarse sea salt
filtered water

Heat fat in a heavy skillet over medium heat.  Split the chiles and remove the seeds.  Place the chiles flat in the pan and cook, turning continuously, until bright red and fragrant, about 30 seconds.  Transfer to a napkin and drain.

Pour off fat, then add tomatillos and garlic.  Cook until browned, about 3 minutes, then turn, sprinkle with salt and brown on the other side.   Add all ingredients to the bowl of a food processor and pulse until slightly chunky.  Add water as necessary to form a thick but pour-able salsa.  Taste and adjust accordingly.

For the Pork

1 pound pastured pork cheeks, trimmed
1 quart filtered water
1/2 lime, wedged
3 cloves garlic, slivered
1/2 red onion, chopped
1 teaspoon toasted cumin
1 tablespoon smoked chili powder
1 tablespoon wildflower honey
1/2 teaspoon ground black pepper

Combine all ingredients and pour over pork.  Allow to marinate 4 hours or overnight in the refrigerator

To prepare, drain pork and blot dry.  Rub lightly with melted leaf lard and season with roasted paprika, sea salt and freshly-ground black pepper.  Grill to medium doneness, about 15 minutes.  Serve with grilled sweet potato wedges or bulb onions, guajillo salsa and grilled jalapeño.

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This post is part of Real Food Wednesdays!

Lobster Bisque

/ Ren

Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles.  A classic..

Lobster Bisque

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.

Pan-Roasted Duck Breast with Blackberry and Cranberry Chutney

/ Ren

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

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.

Wild Blueberry Biscuits with Maple Sugar and Rosemary

/ Ren

A little savory and not too sweet, these simple biscuits make a versatile side any time of day..

 

Wild Blueberry Bisquits

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.

Wild Halibut en Persillade

/ Ren

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

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.

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This post is part of Real Food Wednesdays!

Lamb Vindaloo with Cardamom Pea Puree

/ Ren

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

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.

Savory Bread and Cheese Pudding

/ Ren

Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..

Savory Bread and Cheese Pudding

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.


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Rosemary and Garlic Roast Leg of Lamb with Minted English Peas

/ Ren

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.

Ancho-Grilled Sirloin with Avocado and Papaya Pesto

/ Ren

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.

Mesquite Grilled Beef Heart Burrito

/ Ren

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

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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.

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This post is part of Real Food Wednesdays!

Stash Cookies

/ Ren

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.

Potatoes Gratiné

/ Ren

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.


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Sprouted Brown Rice Curry

/ Ren

A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..

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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.

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Lemon Snaps

/ Ren

Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..

Lemon Snaps

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.

Chicken Neeka

/ Ren

Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..

Chicken Neeka

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.

Thai Red Pumpkin and Carrot Curry

/ Ren

A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..

Thai Red Pumpkin and Carrot Curry

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!

Slow-Roasted Wild Salmon with Genmaicha, Fried Capers and Caramelized Lemon

/ Ren

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..

Wild Salmon

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.

Duck Fat-Fried Sweet Potato Chips

/ Ren

Mandoline-cut sweet potatoes fried in rendered duck fat then sprinkled with coarse salt and freshly-ground pepper..

Chips frying in duck fat

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.

Penang Goat Curry

/ Ren

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..

Goat Curry

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!

Lamb Keftedes

/ Ren

A traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil..

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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!

Roast Squash Coloradito

/ Ren

Roasted sweet dumpling squash stuffed with poblano peppers, Spanish onions, smoked bacon and toasted corn, served over a spicy mole Coloradito..

Roast Squash 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.

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This post is part of Real Food Wednesdays!

Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie

/ Ren

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..

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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 Gobi, Scallion and Black Lemon Pancakes

/ Ren

Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon..

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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.

Rustic Roast Chicken with Sweet Peppers and Sausage

/ Ren

Pastured chicken, sweet peppers, sausage, fresh herbs and garlicky croûtons. One of my personal favorites..

Rustic Roast Chicken

Rustic Roast Chicken with Sweet Peppers and Sausage

For the Bone Broth (adapted from a recipe by Thomas Keller)

5 pounds chicken parts such as necks, bones, backs, wings and feet
1 gallon cold, filtered water
1 3/4 cups carrots cut into 1-inch cubes
2 heaping cups leeks cut into 1-inch pieces (white and light green parts only)
1 1/2 cups Spanish onions cut into 1-inch pieces
1 bay leaf

Keller writes “As with all stocks, the goal is to remove impurities while extracting as much flavor and gelatin as possible from the bones, and the maximum flavor from the vegetables and aromatics.  You do this not only through gentle heat, but through gradual heat transitions as well; in other words, you don’t start with hot water, you begin with cold and bring it slowly up to heat”.

Rinse the chicken parts thoroughly under cold water to remove any remaining blood.  This helps to ensure that the resulting stock is clear, not cloudy.

Put all the bones into a large stock pot and add a gallon of cold water, just enough to cover the bones.  Slowly bring the liquid to a simmer and begin to skim as soon as the impurities rise to the top. Continue to simmer and skim until as much of the impurities have been removed as possible.

Add the vegetables and bay leaf and continue to simmer and skim for 45 minutes.  This recipes produces a lightly-flavored, gelatinous stock suitable for soups and braising.  For a stronger stock, simply continue to simmer and skim until the liquid has been reduced by 1/3 in volume.

Turn off the heat and let the stock rest 10 minutes to allow any particles left in the stock to settle to the bottom.

Ladle the finished stock through a strainer lined with a tea towel into a suitably large container, then transfer into quart jars set in a pan of ice water.  Allow to cool to room temperature before transferring to the refrigerator to keep for up to 3 days.

For the Vegetables

Split a number of sweet peppers, Spanish onion and plum tomatoes in half lengthwise and place cut side down in a skillet or on a parchment paper-lined tray.  Roast in a 375 degree oven until blistered but not blackened, about 30 minutes.  Set aside and allow to cool enough to handle, then pull the skins off the peppers and tomatoes.

Coarsely chop the vegetables with fresh basil and oregano and set aside.

For the Chicken

Split large breasts and thighs into 2-3 pieces each and season lightly with sea salt and freshly-ground pepper.  Melt a couple of tablespoonfuls of chicken fat in a heavy skillet.  Add the chicken as soon as the fat is shimmering but not smoking, and brown well on all sides.  Transfer chicken to a plate.

Cut 1-2 pieces of Italian sausage on a deep bias so that there is a lot of exposed surface area.  Brown the sausage in the same pan that you used for the chicken.

Arrange chicken and sausage in a Dutch oven containing 1 cup of bone broth as shown below.  Scatter roasted vegetables over the top, and drizzle lightly with olive oil.  Season with salt and pepper and place uncovered in a 375 oven until the chicken has finished cooking, about 15 minutes.

For the Croûtons

Steep a clove of garlic in pastured butter for a few minutes, then toss in roughly-torn pieces of bread and fry until golden brown.  Add chopped parsley and give the croûtons one more toss before setting aside.

To assemble, arrange alternating pieces of chicken and sausage on a plate and top with vegetables.  Tuck in some croûtons here and there, then drizzle all with some of the roasting juices.  Garnish with additional chopped herbs and serve immediately.

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

Blackberry Mascarpone Pancakes

/ Ren

Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..

Blackberry Mascarpone Pancakes

Blackberry Mascarpone Pancakes

For the Mascarpone

1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar

Put the cream into the top of a double boiler set over shimmering (not boiling) water.  Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer.  Immediately remove from heat and allow to cool to room temperature, stirring occasionally.  Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours.  Use within 2 days.

For the Soaked Flour

6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)

Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.

For the Pancake Batter (informed by a ratio by Michael Ruhlman)

6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large

Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients.  Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients.  Thin with buttermilk until thick but pour-able.

Method

Heat a comal or cast iron skillet over a little less than medium heat.  Grease lightly with butter, then place small clusters of blackberries around the pan.  Let the berries sizzle a bit, then ladle the batter over the top.  Cook until golden brown, turning once.  Serve hot from the pan with a dollop of maple butter.

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This post is part of Real Food Wednesdays

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Lemon Poppyseed Cookies

/ Ren

Sprouted flour, pastured butter, honey, fresh lemon and poppyseeds are the only ingredients you’ll need for this wholesome treat..

Lemon Poppyseed Cookies

Lemon Poppyseed Cookies

Makes about 18 cookies (adapted from a recipe by Michael Ruhlman)

3 oz raw honey
6 oz pastured butter (1 1/2 sticks), softened
9 oz sprouted flour, finely milled
zest of 2 small lemons
1 tablespoon poppyseeds
1/2 teaspoon vanilla extract (optional)

Using an electric mixer, whip together honey and softened butter until light and fluff.  Stir in the zest of 2 lemons (a micro-plane works best for producing tiny zest), poppyseeds and vanilla (if using).  With the mixer on low, slowly add the flour a little at a time until just combined.  Turn out the dough onto a piece of parchment paper and roll into a log about 2 inches in diameter.  Twist the ends and refrigerate until firm, about 30 minutes.  Using a thin-bladed knife, cut the dough into 3/8 inch-thick rounds and place on a parchment paper-lined cookie sheet.  Bake in a 350 degree oven until light golden brown, about 12-15 minutes.  Best eaten within 2 days, not that that should pose a problem for anybody 🙂

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Traditional Maryland Fried Chicken, Cream Gravy

/ Ren

While the exact origin of Maryland Fried Chicken isn’t known for certain, a dish by this name did show up on the menu of New York’s Grand Union Hotel as early as 1878..

Traditional Maryland Fried Chicken

Traditional Maryland Fried Chicken

Serves 2-4 depending on appetite and accompaniments

1 whole pastured frying chicken, cut up
3 cups fresh whole milk plus the juice of 1 fresh lemon

2 cups sprouted wheat flour
1 tablespoon freshly-ground pepper
1 tablespoon sea salt
1 teaspoon paprika
1/2 teaspoon each dried thyme, oregano and basil

4 oz ghee or clarified, pastured butter
1/2 small white onion, diced
1 clove garlic, minced

1 cup fresh cream
1 cup chicken stock

fresh parsley, chopped

Wash chicken and place in a non-reactive bowl.  Pour in enough milk to cover then refrigerate at least 4 hours or overnight.

Combine flour, pepper, salt, paprika and dried herbs in a bowl.  Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture.  Use the other hand to coat the chicken and place onto a plate.  Repeat until all the chicken has been lightly but thoroughly dredged.

Heat the butter in a high-walled iron skillet over medium heat to about 325-330 degrees (this is why you need a fat such as clarified butter with a high smoke-point), then carefully place the chicken in the pan, working in batches if necessary.  Don’t crowd the pan too much.  Turning as little as possible, cook until well browned on all sides.  Transfer chicken to a heat-proof dish and finish in a 275 degree oven while you make the gravy (assuming another 15 minutes or so).

Add the onion and garlic to the pan that the chicken was cooked in and fry until golden.  Scrape up the brown bits with the side of a wooden spoon, then whisk in enough of the remaining seasoned flour to form a thick paste (roux).  Stirring continuously, cook until the flour is no longer raw, about 5 minutes.  Remove from heat.

Meanwhile, heat cream and chicken stock just to the boiling point.  Whisk in roux and cook until gravy has thickened.  Season to taste with salt and pepper.

The chicken may be served with the gravy over the top or on the side, as you prefer.

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

Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

/ Ren

Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

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Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

For the Chili con Queso

1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper

Heat butter in a heavy saucepan over medium low heat.  Add peppers and cook until softened.  Add milk and bring to a strong simmer, stirring often.  Add whey (this gives the sauce a tangy taste) and stir to combine.  Add cheese a little at a time, stirring as it melts.  Season with smoked chili powder and salt and pepper to taste.  Stir in cilantro and parsley and keep warm.

For the Tomato Sauce

2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper

Roast, grill or broil tomatoes until partially black and blistered.  Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated.  Add sugar if using, and season to taste with salt and pepper.  Keep warm.

For the Filling

1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper

Cook black beans in chicken stock until tender.  Drain and set aside, reserving liquid

Sauté onion, garlic and cumin in lard until fragrant.  Add beans and mash with the back of a wooden spoon.  Add bean cooking liquid as necessary to form a thick but spreadable paste.  Adjust seasoning with salt and pepper if necessary.

For the Dough

1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder

6 8-inch enconchada-style corn husks, soaked

Whip lard until fluffy, then blend in masa, salt and baking powder.  Slowly mix in chicken stock until a moist, consistent dough is formed.

Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick.  Place a large spoonful of fried bean mixture in the center of the dough.  Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure.  Fold the empty part of the husk under so that it rests against the seam.

Bundle tamales together and steam standing upright until cooked through, about 15 minutes.

To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter.  Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro.  Drizzle hot sauce and serve immediately.

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This post is part of Real Food Wednesdays

Roasted Asparagus and Maitake Soup

/ Ren

Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..

Roasted Asparagus and Maitake Soup

Roasted Asparagus and Maitake Soup

Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges.  Set aside.

Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.

Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake.  Stir to combine.

Carefully pour one or more duck eggs from a dish directly into the simmering soup.  Cover and cook until the eggs are set, about 7 minutes more-or-less.

Remove from heat a stir in a spoonful of miso.

Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

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Classic Pot Roast

/ Ren

Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables..

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Blot roast dry with paper towels and sprinkle all surfaces with kosher salt.  Wrap loosely and refrigerate at least 4 hours or overnight.

Pre-heat a Dutch oven over medium heat and pre-heat oven to 225 degrees.

Melt 1 tablespoon pastured butter in Dutch oven.  Blot roast dry, wiping off any remaining salt and add to the pot.  Brown 5 minutes per side without moving in between.

Add 1/2 cup Burgundy or other hearty red wine, 1 small yellow onion, chopped, 1 carrot chopped, 2 cloves of garlic, chopped, a few peppercorns and a mixture of fresh herbs such as rosemary, oregano, thyme and sage.

Cover and braise for 1 1/2 hours.  Remove from oven, add 1/2 cup chopped tomatoes, turn the roast, cover and return to oven until fork-tender, about 1 1/2 – 2 hours.

Meanwhile, prepare root vegetables such as carrots, parsnips, leeks and fingerling potatoes.  Dress with melted butter, season liberally with sea salt and freshly-ground pepper and roast alongside the beef for 1 hour.

Remove the beef from the oven and transfer to a cutting board.  Cover loosely with foil and allow to rest.  Meanwhile, turn the oven up to 375 degrees and let the vegetables get well browned.

Meanwhile, strain the liquid from the Dutch oven into a clean pot.  Reduce slightly over medium heat, then thicken by whisking in a bit of roux.  Add sautéed mushrooms and a little demi-glace if you have it.  Adjust seasoning with salt & pepper if needed.

Slice roast against the grain into 1/2 inch slices and arrange on a plate.  Tuck roasted vegetables alongside and ladle mushroom gravy over the beef.  Serve with horseradish on the side if you like.

Asian Beef Noodle Soup

/ Ren

A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices..

Preparing Asian Beef Noodle Soup

Preparing Asian Beef Noodle Soup

Serves 2

(adapted from a recipe by Jennifer Iserloh)

4 shiitake mushroom caps
4 oz grass-fed beef  (I’m using a small muscle cut from a chuck roast)
2 garlic cloves, minced
1/2-inch piece ginger, peeled & minced
1 finely minced hot chile pepper
1/2 teaspoon star anise
1/2 teaspoon fennel seed
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon Szechuan pepper
1/2 package organic buckwheat soba
1 cup beef stock
2 cups seasonal herbs and greens (I have pea shoots, cress, cilantro and basil), coarsely chopped
1 tablespoon pastured butter
2 scallions, thinly sliced
1 tablespoon traditional fermented shoyu

Set the trimmed beef in the freezer to firm up so that it is easier to slice.

Grind the anise, fennel, cloves, cinnamon and Szechuan pepper together in a spice grinder (you’ve just made Chinese Five Spice).

Pre-heat a heavy skillet over medium heat for 15 minutes.  Add the butter, then quickly sauté the mushrooms, ginger, chiles and garlic until fragrant.  Sprinkle a little of the 5 spice over the top and stir to combine.  Unused 5 spice will keep in an airtight container for up to 6 months.

Add the broth, noodles and shoyu. Cover and cook until the noodles are tender, about 5 minutes.

Meanwhile, slice the beef across the grain as thinly as you possibly can.  As soon as the noodles are tender, drop the meat into the boiling broth and give it a swirl.  Add the fresh herbs, greens and scallions and heat until wilted, about 1 minute.  Serve immediately.

This post is part of The Food Renegade’s Fight Back Friday!

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Chili Cheese Grits

/ Ren

Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).

These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..

Chili Cheese Grits

Chili Cheese Grits

For the Grits

1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water

Slowly bring the milk to a slow boil over medium heat.  Add grits in a slow, steady stream while whisking vigorously.

Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.

Stir in butter, cheese and cilantro.  Thin with water if necessary and season to taste with salt and pepper.

For the Chile

1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper

Toast cumin seeds in tallow.  Add ground beef, dried chiles and onions and cook until browned.

Add tomatoes, oregano, chili paste and water and simmer 10 minutes.  Adjust seasoning with salt and pepper if necessary.

To serve, spoon chili into a bowl.  Make a well in the center, spoon in the grits and serve piping hot.

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

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Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa

/ Ren

What comes to mind when you think of ham and eggs?

Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas..

Shirred Eggs

Shirred Eggs with Grilled Ham & Peppers, Roasted Tomatillo Salsa

For the Salsa

(adapted from a recipe by Rick Bayless)

1 pound tomatillos, husked, rinsed and halved
4 fresh serrano chiles, stemmed
1 small white onion, sliced
2-3 cloves garlic
1 teaspoon sea salt
1 teaspoon non-refined sugar (optional)
1/3 cup fresh cilantro
2 tablespoons whey (optional)
filtered water

Broil the tomatillos and chiles until cooked through and blackened in spots, about 5 minutes.  Reduce heat to 425 degree and roast onions and garlic (turning often) until well browned, about 15 minutes.

Pulse the chiles, onions and garlic until chunky and pour into a bowl.  Purée the tomatillos and cilantro and combine with the chile mixture. Add whey if using, thin with water,  season to taste with salt and add sugar if its too tart or spicy for you.

If you’re using whey, jar the salsa and allow it to stand on the counter overnight before transferring to the refrigerator for up to several weeks.  Otherwise, jar, refrigerate and use within 3 days.

For the eggs, crack 2 duck eggs (substitute chicken eggs) into a buttered ramekin.  Pour 1 tablespoon cream over the eggs and season with salt and pepper. Place the ramekin inside another larger ramekin and pour in enough hot water to come 1/2 way up the smaller ramekin.  Bake at 325 degrees until set, about 12 minutes.

Cut tortillas into thin strips then fry in a bit of oil or leaf lard.  Griddle the ham and roast the peppers. Slice the peppers on the bias.  Arrange everything on a plate as shown, and drizzle with salsa.

Vegetarian Pindi Chana

/ Ren

A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.

Pindi Chana

Pindi Chana

2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter (substitute olive oil for vegan option)
1/2 cup large black raisins
1/4 cup cashews, chopped
1/4 cup fresh pomegranate seeds
1 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon sweet cinnamon shards
1 1/2 teaspoons hulled cardamom
1 teaspoon cumin seeds
1 bay leaf
1 tablespoon minced curry leaves
1/4 cup fresh cilantro, chopped
1/2 cup filtered water

Heat ghee in a heavy skillet over medium heat.  Add onions and all of the whole spices (including bay) and sauté until onions are browned, about 5 minutes.

Stir in turmeric and paprika to form a thick paste.

Add chiles and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.

Add chickpeas, water, raisins and remaining spices and simmer 15 minutes.

Add cashews, pomegranate seeds and cilantro and stir to combine.

Serve accompanied with aged basmati rice or flat-bread.

Chocolate Almond and Almond Shortbread Cookies

/ Ren

Raw (non-irradiated) almonds, pastured butter, organic unbleached flour, non-refined sugar, grain-sweetened chocolate, whipped egg whites and pure almond extract..

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Chocolate Almond & Almond Shortbread Cookies

 

2 oz non-refined sugar
4 oz unsalted cultured butter
6 oz unbleached organic flour
1 tsp almond extract
1 pinch of salt
1 doz whole almonds, raw

2 large egg whites
3 oz melted chocolate

For the Almond Shortbread cookies, beat the sugar, butter, salt and almond extract together until light and fluffy.   Gradually fold in the flour and mix to combine.

Roll the dough into a log using plastic wrap or parchment paper then place in the freezer until firm.

Meanwhile, blanch whole almonds in boiling water for 1 minute. Drain, cool, remove skins and chop.

Using a sharp, thin-bladed knife, slice chilled dough into 3/8″ rounds and place on a parchment paper-lined baking sheet and bake in a 350 degree oven until just done, about 15 minutes.  Allow to cool slightly.

For the Chocolate Almond cookies, follow the same basic recipe and fold in almonds, 2 whipped egg whites and 3 oz melted chocolate. Chill, slice and bake as above.

 

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

/ Ren

Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..

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Pork Belly, Black Bean and Roasted Sweet Potato Tacos

(click image to enlarge)

Makes about 4 large tacos

1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper

Brown pork belly in a heavy skillet over medium heat.  Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.

Add onions, poblano peppers and garlic and cook until onions begin to brown.

Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.

I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.

This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


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Roasted Tomato and White Bean Soup with Tasso Ham

/ Ren

Here’s a super-nourishing and frugal dish that doesn’t skimp on flavor.

Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil..

Roasted

Roasted Tomato and White Bean Soup with Tasso Ham

(click image to enlarge)

Serves 2-3 as a main dish

A specialty of Cajun cuisine, tasso ham is a spicy, peppery smoked pork butt

1 28 oz can organic San Marzano tomatoes, drained (juice reserved) OR equiv. fresh plum tomatoes
1 can organic cannellini beans, drained and rinsed, OR equiv. soaked and cooked dry white beans
8 oz tasso ham, cut into cubes
1/2 large yellow onion
1 head garlic
1/2 red bell pepper
1 large Italian grilling pepper
1/3 cup celery, diced
1 bay leaf
1 6-inch sprig rosemary
3-4 basil leaves
1 small bunch thyme
2 blades mace
1 teaspoon cumin seed
1 teaspoon caraway seed
1 teaspoon celery seed
1 teaspoon hulled cardamom
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon pastured butter
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper more-or-less
3/4 teaspoon sea salt more-or-less

Lay the tomatoes, onions, garlic and peppers on a parchment paper-lined baking sheet and roast in a 500 degree oven until browned/blistered.  Set aside to cool.

Sauté celery, tasso and whole spices with butter in a Dutch oven over medium-low heat until celery is soft and spices are fragrant, about 7 minutes.

Working in batches if necessary, squeeze garlic from their skins and pulse roasted vegetables in a food processor until slightly chunky.  Transfer to Dutch oven with celery and ham.

Stir in cooked beans, ground spices and minced fresh herbs.  Adjust consistency with reserved tomato juice and simmer uncovered for 30 minutes, stirring occasionally.

To serve, ladle soup into bowls and dress with a tablespoon of good olive oil.  Accompany with slices of toasted alternative-grain bread if that’s to your liking.

This post is both part of the Pennywise Platter Thursday at The Nourishing Gourmet and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


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Rosemary Chicken Liver Skewers

/ Ren

(you might also like this recipe)

Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..

Rosemary Chicken Liver Skewers

Rosemary Chicken Liver Skewers

For 2 servings

Garlic Smashed Potatoes

3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper

Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve.  To finish, pour off any remaining water and stir in butter and garlic.  Mash with a flat-faced potato masher and thin slightly with milk.  Season to taste with salt and pepper.

Mushroom and Onion Gravy

1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper

Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned.  Off-heat, de-glaze the pan with 1 oz Armagnac or brandy.  Return to heat and add chicken stock.  Reduce slightly, then whisk in a little roux to tighten.  Season to taste with salt and pepper.  Whisk in a knob of cold butter just before serving.

Rosemary Chicken Liver Skewers

12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper

Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers.  Set on paper towels and pat dry.  Season with salt and pepper.

Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness.  Add 2 tablespoons chicken stock and allow to sit 2 minutes.

To serve, mound smashed potatoes in the center of a large plate.  Place 2 skewers on top of the potatoes then spoon gravy over the top.  Garnish with bits of herbs and greens.

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This post is part of Real Food Wednesdays


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Corn Spaghetti with Duck Egg Aioli

/ Ren

Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..

Corn Pasta with Egg Sauce

Corn Spaghetti with Duck Egg Aioli

Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red.  Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper.  Set aside.

Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti.  Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse.  Keep warm.

Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.

Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.

Toss the pasta with the sautéed vegetables, then stir in the aioli.

To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top.  Shave a little Pecorino over all and garnish with additional minced herbs.


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Antidote Salad

/ Ren

Today’s post isn’t so much about any particular dish (although this salad was really good) as it is a reminder to myself of why I choose to eat clean, healthy nourishing food.

Earlier today I ate a cheeseburger & fries with the guys at a local joint. While the food tasted OK at the time, I knew I was in trouble less than an hour later when the industrial CAFO burger & potatoes fried in God-knows-what kind of unnatural hydrogenated oil together felt like a greasy, soggy bowling ball in my gut.   Back at work, I resisted the urge to crawl under my desk & sleep it off.

It is readily apparent why America is so sick.

At home this evening, I knew I needed to make up for the nutritionally empty & otherwise damaging lunch, so I gathered up what I could from the garden, pantry and fridge and made this Antidote Dinner Salad..

Antidote Salad

Antidote Salad

Kamut pasta, raw virgin olive oil, raw and pickled peppers, olives, scallions, Lupini beans, avocado, anchovies, fresh basil and oregano, tomatoes, watercress, pea shoots, prosciutto, white balsamic and lots of coarse sea salt and freshly-ground pepper.

I swear I felt completely restored almost immediately!

Be a Food Renegade – Fight back against the Standard American Diet (SAD) !


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Bengal Lentils with Pea Shoots and Wild Pomegranate

/ Ren

A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds.

Bengal Lentils with Pea Shoots and Wild Pomegranate

Bengal Lentils with Pea Shoots and Wild Pomegranate Seeds

Sauté whole hulled cardamom, coriander, cumin, fenugreek, bay leaf and true cinnamon in ghee or clarified until fragrant and the seeds begin to “pop” in the in pan.

Add diced white onion, peppers and plum tomatoes and cook, stirring continuously until the oil separates, about 5 minutes.

Add turmeric, paprika, black pepper, freshly-grated ginger and wild pomegranate seeds and simmer gently for 5 minutes.

Add raw, sprouted lentils, pea shoots and chopped cilantro and stir to combine.

Note: if feeding a crowd, you could easily extend this dish with simmered chickpeas

Serve over aged basmati rice or with naan if desired.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Wild pomegranate seeds are sometimes used as a spice known as anardana (which literally means pomegranate (anar) seeds (dana) in Persian), most notably in Indian and Pakistani cuisine but also as a replacement for pomegranate syrup in Middle Eastern cuisine. As a result of this, the dried whole seeds can often be obtained in ethnic Indian Sub-continent markets. The seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry production. Seeds may also be ground in order to avoid becoming stuck in teeth when eating dishes containing them. Seeds of the wild pomegranate daru from the Himalayas are regarded as quality sources for this spice.

Loin of Rabbit with Pancetta, Porcini and Wild Onions

/ Ren

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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This post is part of Real Food Wednesdays

Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes (a recipe in progress)

/ Ren

I stuck my hungry face in the fridge this evening and spotted 3 lamb loin chops that had been marinating in olive oil, rosemary and garlic for a couple of days.

I threw the chops into a super hot skillet with some of the oil & a tiny bit of butter and seared them to a perfect rare+ doneness, then tossed in some halved grape tomatoes, slivered garlic and lots of fresh mint, sea salt and freshly-ground pepper.

I hadn’t planned on posting anything tonight, but this primal, ad-hoc dish was so good that I wanted to document it for future development  🙂

Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes

Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes


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Mayan Banana Bread

/ Ren

(you might also like this recipe for Maya Nut Cake)

With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.

Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.

Try it with a little sweet, cultured butter, raw honey or Crème fraîche..

Mayan Banana Bread

Mayan Banana Bread

For one loaf

6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted

Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.

Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.

Allow to cool on a rack at least 25 minutes before slicing.

Learn more about the benefits of Maya nut



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Chicken a la King

/ Ren

Tender pieces of pastured chicken simmered in bone broth with fresh cream, sherry, nutmeg, peas and mushrooms.  Invented in the late 1800’s, this retro dish is every bit as good now as it was then..

Chicken à la King

Chicken à la King

To make roux, melt 4 oz. pastured butter over medium-low heat until it just begins to sizzle.  Add 5 oz. by weight sprouted wheat or spelt flour and whisk to combine.  Stirring continuously, continue to cook until it smells like baked bread, about 5 minutes.  Set aside.

To make topping, toast a piece of sprouted wheat or spelt bread in the toaster, then tear it up into small pieces and sauté in butter and parsley until golden brown.

Gently simmer chunks of pastured chicken (I’m using thighs, skin removed) in chicken stock with a little sherry and fresh thyme until just done.

Lightly sauté halved pearl onions, wild mushrooms and a bit of red bell pepper, then stir into the chicken.

Add fresh cream, green peas and freshly-grated nutmeg and simmer 5 minutes.

Whisk roux into the chicken and simmer, stirring continuously until thickened, 3-5 minutes.

Season to taste with sea salt and freshly-ground pepper.

To serve, simply spoon chicken mixture into a deep dish and top with toasted bread crumbs.



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Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice

/ Ren

Local, pastured lamb loin chops with rosemary garlic demi-glace, fresh peas with fried shallots and mint, and mushroom wild rice.

C’est si bon!

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Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice

lamb loin chops from premiumlamb.com via greenling.com

Marinate lamb chops in olive oil, chopped garlic, fresh rosemary, freshly-ground pepper and a three-fingered pinch of coarse sea salt for 4 or more hours (refrigerated).  Allow to come up to room temperature before cooking.

Rinse and prepare true wild rice according to package directions, about 1 hour.  Add sautéed wild mushrooms, a teaspoon of pastured butter and salt and pepper to taste. Keep warm.

Lightly steam fresh peas until about 2/3 done, then transfer to a skillet with pastured butter and chopped shallots. Fry until browned, then season with chopped fresh mint, parsley and salt and pepper to taste.  Keep warm.

Quickly sear lamb chops in a very hot skillet with butter and a little of the marinade until well browned but still rare.  Transfer to a side plate.

De-glaze the pan with burgundy then scrape up all the brown bits with the side of a wooden spoon.  Add a little brown stock, reduce and finish with demi-glace and fresh rosemary.

Set the rare lamb chops in the pan with the demi-glace until warmed through, about 2-3 minutes.

To serve, heap wild rice in the center of a dinner plate and arrange lamb chops around the perimeter.  Spoon demi-glace over the top, then spoon peas in between the chops and garnish with additional mint and parsley.

This post is part of Food Renegade’s Fight Back Fridays

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Pan-Fried Salmon Cakes, Sauce Remoulade

/ Ren

Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes..

Pan-Fried Salmon Cakes with Sauce Remoulade

Pan-Fried Salmon Cakes with Sauce Rémoulade

Makes 4 large Salmon Cakes

2 cans wild Alaskan Salmon, drained
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
2 tablespoons scallions, sliced
2 tablespoons red onion, chopped
2 tablespoons flat leaf parsley, chopped
2 large pastured eggs
2 tablespoons homemade mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon smoked black pepper, more-or-less
1/2 tablespoon half sharp paprika or cayenne, more-or-less
1/2 teaspoon celery salt
2 pieces stale sprouted wheat bread, toasted and torn into 1/4 inch pieces
2 tablespoons ghee or clarified butter

Warm diced red bell pepper, celery and red onions in a little butter over medium-low until softened, about 3 minutes. Refrigerate.

Lightly toss together salmon, scallions, parsley, eggs, mayonnaise, lemon juice and seasonings.  Fold in cooled vegetables and refrigerate 1 hour.

Fold enough toasted bread pieces into the salmon mixture so that you can form patties that are cohesive and moist, but not wet.

Fry salmon cakes in ghee over medium-high heat until browned on 1 side, then flip over and cook 1 minute longer.

Place the pan in a 400 degree until the cakes are sizzling, about 5-7 minutes.

Allow to cakes to rest in the pan for 2-3 minutes before transferring to a serving plate.

Dress each cake with a tablespoon or more of cold rémoulade and optionally garnish with a bit of caviar.

For the Rémoulade

1 cup homemade mayonnaise
1/2 tablespoon fresh chives
1/2 tablespoon fresh tarragon
1/2 tablespoon fresh parsley
1/2 tablespoon fresh chervil
1 tablespoon capers, coarsely chopped
2 cornichons, finely diced
1 small anchovy fillet, minced

Combine all ingredients in a small bowl. Wrap tightly and refrigerate at least 1 hour before using.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet

Mango Mole (Sauce)

/ Ren

Adapted from a recipe in Bon Appétit magazine (via Edible Therapy), this complex sauce is fantastic with pickled red onions and grilled pork chops..

Making Mango Mole

Making Mango Mole

2 tablespoons leaf lard or other fat
1 large plantain, sliced
1 cup fresh diced mango
2 large dried Guajillo or Ancho chilies, stems and seeds removed
1/2 cup chopped white onion
12 whole raw almonds
1 tablespoon homemade chili base
2 tablespoons shelled peanuts
2 tablespoons white sesame seeds
2 large garlic cloves, chopped
1 small bay leaf
1 small bunch fresh thyme
1/4 teaspoon freshly-ground pepper
1 teaspoon true cinnamon shards
2 cups homemade chicken stock, more or less
1 small piece Mexican chocolate

Heat the fat in a large skillet over medium heat. Add plantains, chili base and everything else except stock and chocolate.  Sauté until plantain is soft, about 5 minutes.

Add 1 1/2 cups chicken stock.  Reduce heat and simmer until chilies are tender, about 15 minutes.

Puree sauce in blender then return to skillet.

Add chocolate and stir until incorporated.  Thin with reserved stock if necessary, then season to taste with sea salt and black pepper.



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Chocolate Maya Nut Cake

/ Ren

(you might also like this recipe for Mayan Banana Bread)

“With one tree able to produce as much as 400 pounds of food a year, using the Maya nut prevents rain forest clear-cutting to harvest other foods and increases populations’ food supplies. Dried, the Maya nut can be stored for up to five years — a lifeline for regions with frequent drought.

The Maya nut has high levels of nutrients including protein, calcium, fiber, iron and vitamins A, E, C and B…

It is also less susceptible to climate changes than the crops that had been brought in to replace it.”  -CNN

Chocolate Maya Nut Cake

Chocolate Maya Nut Cake

Adapted from a recipe by The Equilibrium Fund

1 1/2 cups sprouted wheat flour
1/2 cups Maya nut, ground
1/4 cup raw cacao powder
1 teaspoon aluminum-feee baking soda
1/2 teaspoon sea salt
1/2 teaspoon true cinnamon
1/3 cup panela or other non-refined sweetener
1 cup strong coffee (use decaf if you prefer)
1/2 cup virgin coconut oil
2 teaspoons coumarin-free Mexican vanilla
2 tablespoons organic cider vinegar

Grease an 8″ deep-dish pie pan (or two 4-inch ramekins) with coconut oil.  Sift together the dry ingredients.  Combine the wet ingredients in a separate bowl, then slowly stir back into the dry ingredients.  Pour the batter into the pie pan and bake at 350 degrees for about 25-30 minutes, or until a knife inserted into the center comes out clean.  Take care to not over-bake.  Allow to cool 15 minutes before inverting onto a large plate and glazing.

1 cup grain-sweetened chocolate chips
1 teaspoon coumarin-free Mexican vanilla
2 tablespoons warm, filtered water

Melt the chocolate in a pan set over steaming water. Whisk in vanilla and water, then spoon over cooled cake.  Garnish with coconut flakes, cinnamon and ground, toasted Maya nut.

The Equilibrium Fund in partnership with Alimentos Nutri-Naturales, BanRural, Rainforest Alliance, the Guatemalan Ministry of Education and the Guatemalan Ministry of Agriculture started the Healthy Kids, Healthy Forests Program in September, 2008..

Please visit The Equilibrium Fund to learn more

The Thing About Brussels Sprouts

/ Ren

In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s.

Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor.  The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.

So to ensure mild, sweet-tasting Brussels sprouts, simply do not overcook them..

Brussels Sprouts and Ham in Mustard Cheese Sauce

Brussels Sprouts and Ham in Mustard Cheese Sauce

Place washed, untrimmed Brussels sprouts in a covered steamer for 6-7 minutes until bright green but underdone. Shock the sprouts in ice water to stop the cooking process and preserve the color.

Trim off the stems and peel away the outer leaves.  You want the sprouts to be as uniform in size as possible, so you might cut the larger ones in half (or even in quarters) and leave the smaller ones whole.

Heat some fat (bacon grease, butter or leaf lard all work well) in a heavy skillet over medium heat.  Add onions and Brussels sprouts and cook until both are well browned.

Add uncured ham and garlic and sauté for 2 minutes.

Add fresh cream and coarse mustard (preferably homemade) and simmer until it sprouts are fork-tender.

Add cheese such as raw-milk cheddar with caraway seeds and stir to combine.  Add some chopped parsley for visual appeal if you like.

Season with sea salt, freshly-ground pepper and perhaps a few red pepper flakes and serve hot from the pan.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Thai-Spiced Roast Chicken, Ginger Jasmine Rice

/ Ren

Local, pastured chicken roasted with raw coconut oil, lemongrass, onion, garlic, coriander and fermented soy..

Thai-Spiced Roast Chicken, Ginger Jasmine Rice

Thai-Spiced Roast Chicken, Ginger Jasmine Rice

Rinse and pat dry a 3-pound pastured chicken.  Place in a large glass bowl.

Melt raw coconut oil over low heat.  Transfer to the bowl of a food processor with cumin, coriander, garlic, onion, lemongrass, fermented soy, turmeric, paprika and fresh lime juice.

Pour mixture over chicken, taking care to coat all sides.  Allow to sit 1 hour, turning occasionally.

Place chicken in a heavy skillet and roast in a 400 degree oven until the skin is crisp and brown and the juices run clear, about 50-60 minutes.

Pour the fat, oil and juices from the pan into a glass measuring cup and use that and some filtered water as the cooking liquid for the rice.

Add fresh ginger, minced lime leaves, cilantro and thinly sliced peppers to the rice during the last 5 minutes of cooking.



Chili Lime Delicata Fries, Avocado Mayonnaise

/ Ren

Wedges of oven-roasted delicata squash, seasoned with smoked chili powder and fresh lime, served with homemade avocado mayonnaise.

Makes a great side for Smoked Beef Brisket..

Chili Lime Delicata Fries, Avocado Mayonnaise

Chili Lime Delicata Fries, Avocado Mayonnaise

Split delicata squash in half lengthwise and scoop out the seeds.  Split halves into wedges, arrange skin-side down in a heavy skillet.  Season with fresh lime juice and smoked chili powder and roast in a 350 degree oven until tender/crisp and golden brown, about 20-30 minutes.

For the mayonnaise

1 pastured egg yolk at room temperature
1 teaspoon homemade mustard
1 teaspoon fresh lemon juice
3/4 to 1 cup raw organic avocado oil
1/2 ripe avocado, mashed
generous pinch of sea salt

In your food processor, place egg yolk, mustard, lemon juice and salt and process until well blended, about 30 seconds.  With the motor running, add oil in a very slow, thin stream.  The mayonnaise will thicken as it stands.




Salade Nicoise Americaine

/ Ren

While the term SAD very appropriately describes the unhealthy Standard American Diet of nutrient-depleted, heavily-processed foods (so-called), there is abundant goodness to be had for little extra effort or expense.

Here’s a primal, seasonal all-American version of the venerable French Salade Niçoise..

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Salade Niçoise Américaine

Prepare hard-cooked pastured eggs. Cool and set aside.

Take a thin slice off the North and South poles of a large, ripe heirloom tomato.  Scoop out a little of the flesh from the center and place the tomato in a heavy skillet.  Chop the remaining flesh, tops and bottoms and set aside.

Lightly drizzle the tomato with virgin olive oil, season with sea salt and freshly-cracked pepper and roast in a 400 degree oven for 5 minutes to intensify the flavor.  Set aside.

Meanwhile, combine US Pacific pole-caught albacore tuna in a bowl with plenty of raw olive oil, organic pitted black olives, sliced scallions, diced roasted red peppers and flat-leaf parsley.  Season to taste with sea salt and pepper.

Prepare a salad of mixed field greens and herbs and toss with a little white balsamic vinegar and olive oil.

To assemble, place tomato in center of dinner plate and mound over with tuna mixture.  Arrange salad around the perimeter and garnish with quartered eggs and a variety of made-at-home sprouts.

This post is part of Food Renegade’s Fight Back Fridays

Eggs Toscana

/ Ren
Tuscan Fried Eggs

Eggs Toscana

Fresh local eggs fried in a bit of cultured butter with chorizo, Italian grilling peppers, red & green onions, flat-leaf parsley and roasted salsa.  Sea salt and freshly-ground pepper.

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Grilled Mango Salad with Aji Mirasol Bacon Dressing

/ Ren

Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..

Grilled Mango Salad with Hot Bacon Dressing

Grilled Mango Salad with Hot Bacon Dressing

Wash and dry field greens, watercress and fresh herbs.  Refrigerate until ready to use.

Fry cubes of uncured, pastured bacon and chopped red onions until crisp.  Using a slotted spoon, transfer to paper towels to drain.  Pour off all but 1 tablespoon of fat.

Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes.  Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet.  Add the bacon and onions and keep warm.

Split and score a ripe mango.  Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.

Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.

Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.



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Cabrito Chili-Stuffed Poblano

/ Ren

Mild, pastured Texas cabrito chili with onions, peppers, garlic, tomatoes in a roasted poblano pepper..

Roasted Goat Chili-Stuffed Poblano

Roasted Goat Chili-Stuffed Poblano

Cut a lengthwise strip off one side of a large poblano pepper.  Remove and discard  seed cluster and ribs.

Roast the pepper in a heavy skillet in a 400 degree oven until the pepper begins to blister.  Set aside.

Dice the remaining raw strip of poblano and set aside.

Brown freshly-ground cabrito (young goat) in 2 tablespoons bacon fat or leaf lard. Pour off all but 1 tablespoon fat.

Add peppers and onions and sauté until vegetables begin to brown.

Add tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine.  Simmer 10 minutes.

Add green onions and cilantro and stir to combine.

Spoon chili mixture into the cavity of the roasted pepper, top with raw goat milk cheddar and roast until pepper is hot and cheese is bubbly, about 10 minutes.



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Chocolate Mesquite Muffins

/ Ren

Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..

Chocolate Mesquite Muffins

Chocolate Mesquite Muffins

Makes 10-12 muffins

5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda

8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted

1 teaspoon cacao nibs
1 teaspoon true cinnamon

Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.

Whisk together milk, eggs and melted butter.

Pour wet ingredients into dry ingredients, stir until just combined.

Fold in chocolate chips.

Place large spoonfuls of batter into buttered muffin pan.  Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.

Best served warm.



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Uptown Red Beans and Rice

/ Ren

Cajun spices, dried red beans, red velvet okra, celery, onions, peppers, garlic, tomatoes and kale with soaked brown rice and Louisiana hot sauce..

Red Beans and Rice

Red Beans and Rice

Soak dried red beans and brown rice (separately) overnight in cool filtered water.

Rinse, drain and cook beans in filtered water with bits of celery, onions, carrots, bay leaf and fresh thyme.

Rinse, drain and cook rice in filtered water with butter, sea salt, smoked black pepper and dried minced jalapeños (optional).

Heat clarified butter in a heavy skillet over medium-high heat.  Add celery and onions and cook until slightly brown.

Add okra, peppers and kale and sauté 2 minutes.

Add tomatoes, garlic and beans.  Season with dried oregano, cayenne, caraway, dill, turmeric and marjoram.

Reduce heat and simmer 15 minutes, stirring often.

Serve beans and vegetables over rice, dress with hot sauce if desired.


Notable New Orleans Uptowners have included jazz musicians Louis Armstrong, Buddy Bolden, Harry Connick, Jr., Louis Prima, George Brunies, Percy Humphrey, Joe “King” Oliver, Leon Roppolo, singers the Boswell Sisters and Mahalia Jackson, author Anne Rice, inventor A. Baldwin Wood, ethnobotanist Mark Plotkin, and professional football players Peyton Manning, Eli Manning, Drew Brees and rappers B.G., Birdman and Lil’ Wayne.

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Bacon, Kale and Caraway Cheddar Tartine

/ Ren

An open-faced sandwich of uncured bacon, Tuscan kale and local, raw milk caraway cheddar on toasted wild yeast sourdough..

100_2996Bacon, Kale and Caraway Cheddar Tartine

Fry bacon in a heavy skillet over medium heat until done, but not overly crisp.  Pour off all but 1 teaspoon of fat and set the bacon on paper towels to drain.

Add a teaspoon a butter to pan, and lightly toast the bread on both sides.  Set aside with bacon.

Add minced fresh garlic and chiffonade of kale to the pan and sauté for 60 seconds.

Place kale and garlic on toasted bread and top with bacon.  Shred cheese and scatter over the top of the sandwich.

Season with cracked pepper and place the pan into a 400 degree oven until sandwich is crisp and cheese is melted.



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Blue Cornbread

/ Ren

Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..

Blue Cornbread

Blue Cornbread

(adapted from a recipe by Crescent Dragonwagon)

1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter

Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown.  Set aside to cool.

Sift the dry ingredients together in a bowl

Whisk the eggs into the buttermilk, then add to the flour mixture.  Add corn and stir to combine, using as few strokes as possible.

Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat.  Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.

Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.

Allow to cool and serve with raw honey butter.

Grilled Squash with Lemon Aioli

/ Ren

Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..

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Grilled Squash with Lemon Aïoli

For the aïoli

1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water

Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl.  Whisk in olive oil in a slow, steady stream.

Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.

Grill vegetables until tender and browned along the edges.  Keep warm.

Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.

Arrange pasta in center of plate and surround with grilled vegetables.  Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.

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Dancing Mushroom Shiromiso

/ Ren


Saveur

Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.

Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..

Maitake Miso

Dancing Mushroom Shiromiso

If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs

Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Low-sodium tamari
Dried organic celery root
Dried hijiki

Soak dried Maitake in filtered hot (not boiling) water for 20 minutes.  Set re-hydrated mushroom aside to drain.  Reserve soaking liquid.

Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes).  The mushroom should be slightly crispy on the edges.

Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.

Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable).  Simmer for 5 minutes.

Remove broth from heat and stir in white miso paste.

Ladle broth into a bowl or deep plate then place the roasted Maitake on top.


Black Pepper and Rosemary Sweet Potato Crisps

/ Ren

Move over, junk food.. these healthy, real-food crisps taste great!

Black Pepper and Rosemary Sweet Potato Crisps

Black Pepper and Rosemary Sweet Potato Crisps

Fresh sweet potatoes or garnet yams, peeled, rinsed and patted dry
Fresh rosemary, minced
Cracked black pepper
Sea salt
Olive oil for misting

Don’t like rosemary or want something different?  Try homemade smoked chili powder!

Peel and slice sweet potatoes or garnet yams into 1/16 inch rounds.  Rinse briefly in cold filtered water and pat dry.

Arrange rounds on a baking sheet lined with parchment paper, and lightly mist with virgin (not extra virgin) olive oil (an oil atomizer works best for this) and bake at 320 degrees for 20 minutes.

Remove tray from oven, flip the potatoes over and lightly mist with oil once again.  Sprinkle with sea salt, black pepper and rosemary and bake for another 10 minutes, or until the edges just barely begin to brown.

The chips will crisp as they cool.

Serve with homemade fermented ketchup.

Frijoles Rojas, Chayote, Crema Fresca

/ Ren

(This is part 2 of a 2-part post- part 1 is here)

Dinner-on-the-cheap..  red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..

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Frijoles Rojas, Chayote, Crèma Fresca

click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side

Fry diced, uncured bacon in a heavy skillet until well browned.  Pour off all but about 1 tablespoon of the fat.

Add chopped onions and cook until browned.

Add tomatoes and cook until the water is released but not yet evaporated.

Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.

Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes.  Adjust seasoning with sea salt and cracked pepper if needed.

Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder.  Serve with Spanish rice or fresh tortillas.

This post is part of Food Renegade’s Fight Back Fridays

Numbles, Umbles, Humble Pie

/ Ren

Originally a pie made of numbles, or umbles—i.e. the liver, kidneys, etc., of a deer, humble pie was made to be eaten by servants and huntsmen, while the lord of the manor and his guests dined on venison. “The keeper hath the skin, head, umbles, chine, and shoulders.”—Holinshed: Chrouicle, i. 204.

Samuel Pepys makes many references to such pies in his diary, writing on the 5th of July 1662 “I having some venison given me a day or two ago, and so I had a shoulder roasted, another baked, and the umbles baked in a pie, and all very well done”  and on the 8th of July the next year “Mrs Turner came in and did bring us an Umble-pie hot out of her oven, extraordinarily good.”

While this isn’t medieval Europe and I don’t have a freshly-killed deer on hand, I do have some very nice pastured beef liver and a fair selection of herbs and root vegetables..

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Humble Pie

Minimally-processed whole foods, in a manner recognizable by our ancestors

For the pie dough (adapted from a recipe by Michael Ruhlman)

6 oz (by weight) sprouted whole wheat flour
4 oz (1 stick) pastured butter, cold, cut into small pieces
1 oz filtered ice water
1 pinch sea salt

Combine the flour and butter in a glass bowl, rubbing the butter between your fingers until pea-sized.  Add the salt and ice water gradually and mix gently until just combined.  Don’t over-work the dough, or it will become tough.  Refrigerate until ready to use.

For the filling

Set 1 1/2 cups beef stock, 1 teaspoon Worcestershire, 1 teaspoon coarse mustard and 2 oz red wine to simmer on the back burner.

Chop such root vegetables as you have available.  I’m using purple potatoes, leek, carrots, celery, garlic and a few just-dug field onions.

Mince fresh herbs such as thyme, sage, curly parsley and rosemary.

Dice a bit of pork belly or uncured bacon and put in a heavy skillet over medium heat and cook until browned.  Add the potatoes and brown quickly.

Add the carrots, leeks and celery and allow to brown.

Add the garlic, onions and herbs and stir to combine.  Remove from heat.

Cut partially-frozen beef liver into long strips, then cut the strips into bite-sized lengths.  Dredge lightly in sprouted wheat flour season with sea salt and cracked pepper.

Melt pastured butter in a heavy skillet over medium high heat until slightly browned.  Add the liver and sear quickly until browned but still rare on the inside.

Add the liver to the cooked vegetables and stir to combine.

Make a small amount roux from equal part sprouted wheat flour and butter, cooking out until the raw flour taste is gone (about 5 minutes of constant stirring).

Thicken the now-reduced beef stock by whisking in the roux.  Allow to simmer a minute, then pour over the liver and vegetables.  Stir to combine.

Roll out the pie dough until large enough to just fit inside the 1st skillet, then place it on top of the liver mixture and lightly press into place.

Brush the dough with a an egg beaten with a little water, then cut some vent holes to allow the steam to escape.

Place the pie in a 350 degree oven and bake until golden brown, maybe 30 minutes.

Allow to cool slightly before serving.

“Samuel Pepys, FRS (pronounced /ˈpiːps/ “peeps”; 23 February 1633 – 26 May 1703) was an English naval administrator and Member of Parliament, who is now most famous for his diary. Although Pepys had no maritime experience, he rose by patronage, hard work and his talent for administration, to be the Chief Secretary to the Admiralty under both King Charles II and subsequently King James II. His influence and reforms at the Admiralty were important in the early professionalization of the Royal Navy.

The detailed private diary he kept during 1660–1669 was first published in the nineteenth century, and is one of the most important primary sources for the English Restoration period. It provides a combination of personal revelation and eyewitness accounts of great events, such as the Great Plague of London, the Second Dutch War and the Great Fire of London.” –Wikipedia

This post is part of the Clean Your Plate August: Liver! Recipe Challenge
at The Nourished Kitchen

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Hazelnut Fudge Brownies

/ Ren

I debated about whether to call these triple chocolate brownies or chocolate fudge brownies or something else, finally settling on simply Hazelnut Fudge Brownies.

Made with sprouted spelt, raw cacao and pastured butter, these brownies are insanely delicious by any name..

Hazelnut Fudge Brownies

Hazelnut Fudge Brownies

1 cup raw cacao beans
1/4 cup oz raw cacao powder
1/4 cup oz unsweetened chocolate chips
1/2 cup organic, raw hazelnuts
1/4 lb (1 stick) pastured butter, softened
1/2 cup rapadura or other non-refined sweetener
2 large pastured eggs
1 teaspoon real vanilla extract
4 oz sprouted spelt flour
1 teaspoon aluminum-free baking powder
1 3-fingered pinch sea salt

Place the raw cacao and hazelnuts on a baking sheet lined with parchment paper and roast in a 350 degree oven for about 12 minutes.  Do not allow to burn.

When cool enough to handle, place the cacao beans in a clean kitchen towel and bash with a small skillet or meat mallet. Take the towel outside and allow the wind to blow away the papery skins.  You’ve just made your own cacao nibs.

Now do the same thing with the hazelnuts, but don’t worry too much about the skins.

Combine flour, cacao powder, salt and baking powder in a glass bowl.

Cream together the butter and sugar until light and fluffy. Stir in the vanilla, then add the eggs one at a time, stirring vigorously.

Pour the wet mixture into the flour mixture, add the cacao nibs and stir to combine.

Spread the batter (it will be thick and paste-like) into a buttered 9×9 baking dish and sprinkle hazelnuts and chocolate chips over the top.

Bake in a 350 degree oven until a knife blade inserted into the middle comes out almost, but not-quite clean, about 20-25 minutes.  Do not over-bake, or the brownies will be dry.

Cover the pan with a clean towel and allow to cool on a rack for at least 20 minutes.

Serving with a glass of fresh milk if you like.

Did you know that raw cacao has 30 times the anti-oxidant power of green tea?


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A Better Breakfast Taco

/ Ren

Breakfast. “The word is a portmanteau of ‘break’ and ‘fast’, referencing the end of the fast of the previous night; it is widely referred to as the most important meal of the day.”  And for good reason..

Skipping breakfast can increase your body’s insulin response, leading to both increased fat storage and decreased physical activity, placing you at significantly higher risk for obesity and disease.

I skipped breakfast for years. And for years, I would find myself in the office break-room at 10:00, staring ravenously at the garbage in the vending machines. You know the drill..

Forget the drive-through. Here’s a faster, healthier take on breakfast tacos..

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A Better Breakfast Taco

Heat freshly-made tortillas in a lightly-greased comal or skillet (check out Homesick Texan or CHEESESLAVE for help making tortillas).  Keep warm.

Meanwhile, heat a teaspoon of pastured butter in a skillet until it just begins to brown, then crack pastured eggs into one side of the pan..  fried, scrambled, however you prefer..

Add bits of chorizo, green onion, tomato and jalapeño to the other side of the pan and sauté for just a minute or two.

Season all with sea salt and cracked pepper and a pinch of cumin and oregano.  Garnish with chopped cilantro and serve wrapped in warm tortillas.

Better, faster, cheaper.

¡A su salud!

This post is part of Food Renegade’s Fight Back Fridays


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Curry Roasted Cauliflower and Chickpeas

/ Ren

Because the fridge was nearly empty today, I took the opportunity to completely empty it out and give it a good cleaning.  While I was at it, I threw away the few remaining bottles and jars of processed stuff.  For now, at least, my fridge contains nothing but fresh whole foods and homemade stuff.

Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with.  Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it.  Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..

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Curry Roasted Cauliflower and Chickpeas

Wash, trim and separate fresh cauliflower into small, individual florets.

Drain and rinse 1 BPA-free can of chickpeas.

Combine cauliflower, chickpeas, melted ghee (clarified butter) or coconut oil, some good curry powder, sea salt, black pepper, cumin and coriander seeds and a little lemon juice in a bowl.  Don’t spare the fat, and don’t spare the spices.

Spread the mixture single-layer on a parchment paper-lined baking sheet and roast in a 375 degree oven (just shy of the fat’s smoking point) until caramelized and tender, about 45-60 minutes.  Toss 2 or 3 times to ensure even cooking, adding the sliced leeks about 1/2 hour into the cooking process.

Garnish with some sprouts for additional protein and visual appeal.

I only used 1/2 of the chickpeas, so I roasted the rest of them with a Moroccan blend of cumin, ginger, sea salt, pepper, cinnamon, coriander, cayenne, allspice and cloves.  This will make a healthy snack for later..

(from Kalyn’s Kitchen)

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas



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Crawfish Etouffee

/ Ren

Étouffée is a Cajun/Creole dish of crawfish, crab or shrimp smothered in a roux-thickened sauce of celery, onions and bell peppers with garlic, spices and a little sherry.  In New Orleans, étouffée is commonly served with jasmine or basmati rice..

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Crawfish Étouffée

(recipe adapted from Emeril Lagasse and others)

Serves 2

1/2 stick unsalted, pastured butter
1 tablespoon organic, all-purpose flour
1/3 cup chopped yellow onions
1/3 cup chopped celery
1/3 cup chopped bell peppers
1/4 cup chopped green onions
1/3 cup diced tomatoes
1 tablespoon minced garlic
1 teaspoon Worcestershire sauce
2 bay leaves
1 sprig fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cracked black pepper
2 tablespoons dry sherry
1 1/2 cups shrimp stock* (shrimp shells, water, celery, onion, bay, thyme, lemon)
12 oz crawfish tails
1 1/2 teaspoon fresh lemon juice
1 1/2 tablespoons chopped fresh parsley leaves

Melt the butter in a heavy skillet or Dutch oven over medium heat until it begins to brown.  Add flour and whisk to combine.  Continue to cook and stir continuously until the roux takes on a dark, brown-red color.

Add the celery, onions and bell peppers (called the holy trinity of Cajun cooking) and cook for 5 minutes.

Add garlic, green onions, tomatoes, Worcestershire, bay, thyme, cayenne and cracked pepper and stir to combine.

Add shrimp stock (or water), sherry and crawfish tails, bring to a boil then reduce to low heat and simmer 10 minutes.

Add fresh lemon juice and chopped parsley, taste for salt and adjust accordingly.

Serve over rice and garnish with lemon wedges and very finely minced green onion, bell pepper, celery and parsley.  Offer Louisiana hot sauce.


* Mineral-rich shrimp is high in healthy Omega-3 fatty acids, calcium, Vitamin B12 and niacin.  Use some of the shrimp stock to cook the rice; it helps to make it more digestible.

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Turkish Roast Eggplant with Bulgur Pilaf

/ Ren

Posted in support of Meatless Monday..

Bulgur is an ancient cereal, usually made from durum wheat. Common in Turkish and Middle Eastern dishes, nutty-tasting whole grain bulgur is more nutritious than rice or couscous.  Overnight soaking helps to break down the phytic acid, making it more easily digested..

Roasted Eggplant and Bulgur Pilaf

Roasted Eggplant and Bulgur Pilaf

Soak medium-grain bulgur overnight in filtered water.

Split eggplant in half lengthwise through the stem and soak in cold, filtered salt water for at least 30 minutes to reduce the bitter taste.  Drain, scoop out and chop the insides and set aside.

Pour 1/2 cup boiling water over 1 cup soaked and drained bulgur. Let stand 15 minutes.

Heat 1 tablespoon olive oil and 1 tablespoon of butter in a heavy pan over medium heat.

Sauté half a chopped onion until lightly browned, then add 1 teaspoon each tomato paste and red pepper paste and cook several minutes until the oil separates.

Add 1/2 cup chopped tomatoes, the reserved chopped insides of the eggplant, 1 teaspoon chopped green chilies, the juice of 1 lemon, 1 teaspoon sumac, 1 tablespoon chopped parsley and 1 tablespoon chopped fresh mint. Stir to combine.

Add bulgur and stir to combine.

Lightly coat eggplant halves with olive oil and season with salt and pepper.  Fill eggplant with bulgur mixture and roast at 350 degrees until eggplant is tender, about 25 minutes.

Garnish with diced raw tomatoes, mint and scallions.


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Hard-Boiled Eggs Masala

/ Ren

A delicious late-Sunday breakfast, this is one of my favorite ways to eat eggs.  The dish can be put together in about 20 minutes..

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Masaledar Ublay Unday (Hard-Boiled Eggs Masala)

To prepare hardboiled eggs, place eggs in a pan and cover with cold, filtered water.  Eggs should be 2 inches below the surface.  Bring the water to a fast boil, then immediately remove from heat, cover and let stand exactly 10 minutes.  Drain the water, roll the eggs around to crack the shells, then fill the pan with ice water and allow to stand another 5-10 minutes.

Masaledar Ublay Unday (Hard-Boiled Eggs Masala)

(adapted from a recipe by Madhur Jaffrey)

1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper

2 tablespoons ghee (clarified butter)
1/2 teaspoon whole cumin seeds
4 green or 1/2 yellow onion, chopped
1 1/2 teaspoons fresh ginger
1 cup chopped fresh tomatoes
2 tablespoons fresh cilantro
6 hard boiled eggs

Combine the cayenne, turmeric, ground coriander, salt, pepper, lemon juice and 1 tablespoon water in a bowl.  Mix and set aside.

Fry cumin seeds in ghee in a heavy skillet set over medium heat until brown and fragrant, about 20 seconds.

Add onions and ginger and fry until the onions are lightly browned, about 1-2 minutes.

Add the spice paste and stir until combined.

Add the tomatoes, cover the pan and simmer 5 minutes.

Add halved eggs and chopped cilantro.  Cover the pan for 2 minutes to warm the eggs, then spoon into a serving dish.



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Crusted Green Curry Salmon

/ Ren

Planked and crusted wild Alaskan salmon with coconut milk, curry and cilantro..

Crusted Salmon with Green Curry

Crusted Salmon with Green Curry

Soak a cedar plank in clean water for at least 2 hours.

Combine 2 tablespoons virgin coconut oil, 1 teaspoon good curry powder and 1 teaspoon half-sharp paprika in a small bowl.  Coat the fish with this mixture, sprinkle with bread crumbs and set aside.

Pulse together 2 tablespoons fresh cilantro, 1 small green chili (optional) and 1 teaspoon fresh lime juice in a food processor.  Add to 1/2 cup coconut milk and simmer, stirring frequently until thickened, about 15 minutes. Adjust seasoning with sea salt and cracked pepper.

Place salmon fillets on soaked plank and cook in a 500 degree oven until golden brown, about 10 minutes.

Serve with a wedge of fresh lime.

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Jalapeno Cornbread

/ Ren

Do you remember the taste of real, honest-to-God yellow corn?  You know, back before the genetically modified junk that nowadays goes into producing HFCS, ethanol and batteries?

Yeah, that stuff..

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Jalapeño Cornbread

(adapted from a recipe by Michael Ruhlman)

Makes 1 loaf

1 cup organic, whole grain yellow corn meal
1/3 cup sprouted wheat flour
1 teaspoon aluminum-free baking powder
1 teaspoon sea salt
8 ounces real buttermilk
2 large pastured eggs
4 ounces melted pastured butter
2 or more fresh jalapeño peppers
1 cup fresh yellow corn

Toast corn and seeded and chopped jalapeño peppers in a dry skillet until corn is slightly browned.  Toasting brings out the corn’s natural sweetness, eliminating the need for added sugar, and makes the peppers slightly less hot and more complex in flavor.  Set aside.

Mix the corn meal, flour, baking powder and salt together in a mixing bowl.

In a separate bowl, whisk together the buttermilk, eggs and melted butter.

Stir the wet and dry ingredients together until just combined, then fold in the peppers and corn.

Put the batter into a buttered loaf pan and bake at 350 degrees until just barely dry in the middle, about 30 minutes.

Allow to cool several minutes before slicing and serving warm with pastured butter or raw wildflower honey.

For a real treat, fry slices of cornbread in butter or a bit of bacon fat.

Did you know that “44 percent of U.S. corn becomes domestic animal feed, and another 10 percent ends up in feed rations as the ethanol byproduct distillers grains? That means more than half of U.S. corn—our nation’s largest farm crop—ends up on feedlots”.

This post is part of the Real Food Wednesdays Blog Carnival


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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Wild Blueberry Bannock

/ Ren

Similar to scones, blueberry bannock is a traditional Scotch-Gaelic and Cree* leavened quick-bread of whole wheat flour, water and wild blueberries..

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Métis Wild Blueberry Bannock

 

3 cups sprouted wheat flour or 3 cups soaked organic all-purpose flour
1 tbl baking powder
1 1/2  tsp sea salt
1 cup plain kefir or raw whole milk (traditionally just water)
1/2  cup filtered water

1 cup fresh wild or farmers’ market blueberries

pastured butter or coconut oil
maple sugar (optional)
cinnamon (optional)

Sift the dry ingredients together in a glass bowl.  Add the wet ingredients and stir to combine.  Fold in the blueberries.

Grease a cast iron skillet with pastured butter or coconut oil, then put the dough in the center of the pan and spread it out evenly.

Sprinkle the top of the dough with 1 tablespoon maple sugar, if using, and 1/2 teaspoon freshly-grated cinnamon.

Bake in a 375 degree oven until golden brown, about 20 minutes.  Do not over bake, or the bannock will be dry.

For a savory variation, omit maple sugar & cinnamon in favor of fresh rosemary and substitute beef tallow for butter/coconut oil.

* In Canada, the term Métis usually designates a constitutionally recognized individual born of an Aboriginal group, descended primarily from the marriages of Scottish and French men to Cree, Saulteaux, and Ojibwa women in southern Rupert’s Land starting in the late 17th century, and the marriages of French women to Ojibway men starting in Quebec in the middle 17th century. Anglo- as opposed to Franco-Métis in Canada were at one time distinguished by language, the Franco-Métis speaking French and the Anglo-Métis (then known as the Country-born) speaking Bungee, a pidgin language derived from Scotch-Gaelic and Cree. The use of Bungee has waned and Anglo-Métis increasingly identify simply as undifferentiated Métis or as undifferentiated anglophone Canadians with aboriginal antecedents. –Wikipedia

Murgh Jalfrezi Pilau

/ Ren

A simple, inexpensive, healing curried chicken with rice..

Murgh Jalfrezi Pilau

Murgh Jalfrezi Pilau

Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.

Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.

Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides.  Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes).  Brighten with fresh cilantro and a little lemon juice just before serving.

Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.

Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.

This post is part of the Pennywise Platter at The Nourishing Gourmet

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Fresh Fava, French Carrot and Arugula Salad, Mustard Crème fraîche

/ Ren

Lightly steamed fresh fava beans, French carrots and peppery arugula tossed in extra virgin olive oil and white balsamic vinegar and dressed with homemade mustard crème fraîche..

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Fava, French Carrot and Arugula Salad

String and split fava bean pods and remove the beans. Split small round French carrots.

Steam the beans and carrots together in a bamboo or wire steamer until just barely done, perhaps 2 minutes.  Immediately transfer to a bowl of ice water to stop the cooking process; we want the vegetables to be tender, yet cooked as little as possible to preserve the color and nutrients.

Meanwhile, make a simple vinaigrette of high quality extra virgin olive oil, white balsamic vinegar, minced garlic and slivered shallot.

Drain the vegetables and toss with arugula micro-greens and vinaigrette.  Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.  Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating).

Serve with toasted crusty bread if you like..

Southwest Grilled Pork Ribeye with Fried Nixtamal

/ Ren

Tender, pastured pork rib-eyes marinated in annatto oil, garlic and mild Adobo seasoning served with nixtamal fried in butter with green onions, yellow tomatoes, pumpkin seeds and fresh jalapeños..

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Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.  Boil slowly in a heavy pot of fresh water until just tender, about 2 hours. Drain and set aside.

Meanwhile, marinate pork in annatto oil, fresh garlic, Mexican oregano and adobo-style seasoning for at least 2 hours.

Fry nixtamal, whole cumin and pumpkin seeds in pastured butter until browned.  Add green onions, peppers, tomatoes, sea salt, cracked pepper and just a pinch of coarse, non-refined sugar and sauté quickly until the tomatoes give up most of their liquid, perhaps 5 minutes.  Toss with chopped cilantro just before serving.

Meanwhile, grill the pork rib-eyes until medium-done and nicely marked, but still plump and juicy.  Hit everything with a modest squeeze of fresh lime and serve hot from the pan.

To make annatto oil, toast achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil and store indefinitely in a cool, dark place.

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(not your average) Liver and Onions

/ Ren

Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years.  It doesn’t have to be that way..

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Liver and Onions with Bacon and Sage

click to enlarge

Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table.  Even the kids will dig it.

Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket.  Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper.  Set aside.

Fry uncured, pastured bacon until crisp and all the fat has rendered out.

Add sliced onions and continue to cook until well browned.

Pour off all but 1 tablespoon grease and reserve for another use.

Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.

Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.

Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley.  Cook until well browned, turn and brown on the other side.

Arrange on a plate, drizzle with pan juices and enjoy.

Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.

This post is part of the Pennywise Platter at The Nourishing Gourmet

Sour Cherry Scones with Vanilla Cream

/ Ren

A scone is a leavened quick-bread of Scottish origin.

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..

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Soak 1 /1/2 cups of organic whole wheat flour in 1/3 cup filtered water and homemade whey overnight. Soaked flour is easier to digest, thereby increasing the bioavailability of the nutrients.

Pour fresh raw cream into a stainless steel or enameled pan.  Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over).  Allow to cool to room temperature; this is the vanilla cream.

Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.

Work by hand into a soft, slightly wet dough.  Mixture will be quite thick and a little sticky.

Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with additional cacao nibs and vanilla cream.

This post is part of the Real Food Wednesdays Blog Carnival


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Tuscan White Bean Soup

/ Ren

How to turn a can of beans into a healthy, hearty meal..

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Recipe serves two

1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage

olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper

Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.

Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.

Add garlic, chorizo and leeks and sauté 2 minutes more.

Add beans and enough chicken stock and reserved liquid to almost cover.  Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.

Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.

Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.


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Raw Cheese Queso and Fried Tortilla Chips

/ Ren

All local ingredients, including goat milk, raw cheddar, fresh jalapeños, herbs, vine-ripened tomatoes and toasted spices..

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Gather jalapeños, tomatoes, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh cream-top goat milk and raw milk cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, tomatoes, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season with salt and pepper.

Meanwhile, heat a scant amount of rendered pork fat in a comal or skillet over medium heat.  Fry freshly made tortillas for about 2 minutes, flip and fry 1 minute more.  Allow to drain briefly on paper towels before cutting into triangles; they should turn out flaky-crisp, not greasy.

This post is part of Food Renegade’s Fight Back Fridays


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Chopped Liver

/ Ren

If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..

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Sauté a chopped onion in a bit of rendered duck or chicken fat until browned.  Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside.  Set aside to cool enough to handle.

Meanwhile, prepare hard-boiled pastured eggs.  Cool, remove shells and chop.

Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste.  Add a teaspoon of cognac or vermouth if you like.

Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.

Dress with chopped eggs and chives.

Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.


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Savory Lamb Wraps

/ Ren

Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.

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Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned.  Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.

Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top.  Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.


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Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce

/ Ren

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..

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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


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Orange Ginger Pancakes

/ Ren

All organic, not too sweet..

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(Adapted from Magnolia Café)

this recipe will yield about 10 5-inch pancakes.

3 pastured eggs
1 or 2 oranges, sectioned, chopped, seeds & pith removed
2 tablespoons soft, minced crystallized ginger
2 tablespoons dried orange peel
1 teaspoon molasses (optional)
1/4 cup brewed coffee
2 cups whole wheat flour +  1/2 cup all-purpose flour soaked
overnight in 1 cup water + 1/2 cup thin yoghurt or kefir
1/2 teaspoon baking powder
1/2 teaspoon ginger powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 stick pastured butter

Combine the flours and soak overnight in water and yoghurt/kefir.

Cook orange pieces in a little water in a stainless steel skillet until it begins to break down.  Add minced ginger, orange peel and butter and cook until the consistency of melted jam.  Set aside.

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, yoghurt or kefir, molasses and coffee and stir well.  Thin with a little filtered water if too thick.

Oil a comal or griddle with 1 tablespoon walnut oil and heat to 375 degrees.  Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side.  Transfer to oven to keep warm until the last pancake is ready.

Serve topped with pastured butter and reserved orange-ginger topping.


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Vote for your favorite Farmers’ Market, America!

/ Ren

No Farms No Food

The message is simple and couldn’t be more clear—America’s farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.

Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That’s why supporting local food and farms is more important than ever!

Take action to support healthy farms, healthy farmland, and healthy communities

American Farmland Trust

Healing Tomato Curry

/ Ren

Tomato curry is one of the most delicious and nutritionally powerful healing dishes around.  Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..

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Peel, seed and chop just-picked tomatoes and set aside.

Koeh-199

Turmeric (Curcuma longa)

Cook jasmine, aged basmati, or long-grain brown rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper.  The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.

Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.

Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.

Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.

Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.

Three Sisters Succotash

/ Ren
Uh'Be'Ka'Yad'Un'Na', Alex Seowtewa

Uh'Be'Ka'Yad'Un'Na'

The Three Sisters (squash, maize, and beans) are the three main agricultural crops of some Native American groups in North America.

The Tewa and other Southwest tribes often included a “fourth sister” known as “Rocky Mountain bee plant”, which attracts bees to help pollinate the beans and squash.

Succotash (from Narragansett msíckquatash, “boiled corn kernels”) is a food dish consisting primarily of corn and Lima beans or other shell beans. Other ingredients may be added, including tomatoes, green and sweet red peppers, and possibly including pieces of cured meat or fish.

Using local ingredients and flavors of the Southwest, my variation attempts to honor the spirit of these important food traditions..

Roast white and yellow corn and carrots in a heavy skillet with some good animal fat such as bison or bear if you can get it, or beef marrow or pork belly if you can’t.  Cook until browned, about 10 minutes.

Add Lima or other beans, wild onions or leeks and summer squash, filtered water or bone broth and a fresh chili if you like, and simmer partially covered until beans are tender, perhaps 20 minutes.

Season with salt and smoked pepper and garnish with fried squash blossoms and toasted pumpkin seeds.

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This post is part of Kelly The Kitchen Kop’s Real Food Wednesdays


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Chocolate Cherry Scones with Clotted Cream

/ Ren

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, fresh cherries and raw cream..

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Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat.  Do not let it boil, or you’ll have to start over.

Transfer the pan to a cool spot and allow to sit overnight.  In the morning, skim the clotted cream from the surface and refrigerate until ready to use.

Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight.  Just before preparing, stir in 1/2 of malted barley flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.

Work by hand into a soft, slightly wet dough.  Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with clotted cream.

Breakfast Burritos

/ Ren

“A chicken that in addition to grain has access to pasture and a natural diet of grasses, forbs, and insects produces eggs that are higher in nutrients. Pastured eggs have been found to contain less fat, less cholesterol, twice as much vitamin E, 40-62% more vitamin A and up to four times as much omega-3 fatty acids compared to the standard values reported by the USDA for commercial eggs. Pastured eggs also typically contain higher levels of carotenoids such as lutein and zexanthin.

The other great thing about pastured eggs is the taste! As soon as you crack one open you can tell-that deeply colored yolk carries with it an enhanced nutritional value, and a better, richer flavor.”  LocalHarvest

Pastured eggs, chorizo, fresh peppers, onions and cilantro wrapped up in an organic paprika/cayenne tortilla..

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"Let food be thy medicine and medicine be thy food," Hippocrates.

Dice Spanish chorizo, red bell and pickled jalapeno peppers, slice green onions.  Sauté in pastured butter with a little Mexican oregano over medium-low heat until slightly softened, about 2 minutes.

Meanwhile, heat fresh tortillas on a dry comal or skillet.

Crack eggs directly into pan with vegetables- rather than sticking, they should float over the thinnest of layers of butter and fat rendered from the sausage.

Using a rubber spatula, fold the eggs onto themselves several times, allowing them to spread back out in between times until set, about 4 minutes.

Arrange mixture in the center of a tortilla (I’ve spread a little chili con queso on mine), fold the edges inward then roll up like a fat cigar.  Pico de gallo makes a great side.


This post is part of Real Food Wednesdays

Schmaltz, Gribenes and Chopped Liver

/ Ren

Its hard to take a pretty picture of chopped liver, but this nutritional power food is one of my favorites.

Schmaltz is a Yiddish term for rendered chicken fat.  Gribenes are the cracklings, a byproduct of schmaltz.  Both are used in making this traditional chopped liver spread..

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Remove the skin and trim the fat from a few joints of chicken and place into a heavy skillet over low heat.  Cover and cook 15 minutes, then remove cover and continue to cook until all the fat has melted and the skin is opaque, about 15 minutes more.  Pour off the rendered fat (this is the schmaltz) into a clean container and set aside.  Transfer cooked skin to cutting board and allow to cool enough to handle.

Chop onions and mince reserved chicken skin.  Cook in the same pan over medium-low heat, stirring often until well  browned, about 15 minutes (these are the gribenes);  add fresh thyme if desired.  Using a slotted spoon, remove to a cutting board and allow to cool.

Meanwhile, hard boil and cool and peel a couple of pastured eggs.

Add reserved schmaltz to the pan, increase the heat to medium and add the rinsed and cleaned chicken livers.  Fry until cooked through, about 10 minutes.  Remove to the cutting board until cool enough to handle.

It is important to use only fresh, pastured chicken livers; what you find in the supermarket is generally full of chemicals and antibiotics.

Chicken livers are a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.

Mound together the eggs, livers and gribenes and chop through as if you were chopping parsley.

To serve, pile chopped liver on top of toasted rye or sourdough, season with lots of kosher salt and black pepper and dress with chopped eggs and parsley accompanied by a selection of tidbits such as gherkins, olives and yellow tomatoes.

Rainbow Trout

/ Ren

A densely nutritious, healing meal of panko and almond-crusted fresh Idaho rainbow trout, sautéed in coconut oil with scallions, coconut flakes and wild dulse, with gingered forbidden rice and bunapi mushrooms..

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Prepare forbidden rice using a ratio of about 1 cup rice to 1 3/4 cup filtered water and/or vegetable stock.  Add a teaspoon of raw coconut butter and another of fresh minced ginger at the end.  Cover and keep warm.

Rinse, trim and pat dry fresh rainbow trout fillets.  Coat in a mixture of crushed almonds, parsley and panko crumbs and sauté in  coconut oil over medium-low heat until golden brown, about 3 minutes per side.

Meanwhile, sauté bunapi-shimeji mushrooms, coconut flakes, scallions and rinsed dulse until fragrant, about 3-4 minutes.  Season to taste with black sea salt and Szechuan pepper.

Dulse is high in protein and contains all of the trace elements needed by humans.

To serve, dress salmon with vegetables and sriracha accompanied with rice and mushrooms.

Roasted Asparagus with Capicola and Balsamic Grilled Peppers

/ Ren

Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..

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Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes.  Immediately plunge into ice water to stop the cooking process and retain color and nutrients.  Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top.  Add whole basil leaves and asparagus and roll up jellyroll fashion.  Secure with toothpicks.

Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking.  Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.

Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

Pattypan Squash

/ Ren

Here’s a fast and tasty dish of seasonal patty-pan squash, heirloom baby San Marzano tomatoes, elephant garlic, red & green spring onions, fresh oregano, basil, Celtic sea salt and cracked black pepper.  Sautéed in a little olive oil with pastured butter and brightened with a squeeze of fresh lemon..

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Duck Leg Demi-Confit, Wild Rice, Root Vegetables and Grand Marnier Demi-Glace (favorite)

/ Ren

Traditional French confit (kahn-FEE) of duck takes up to 8 weeks to make; its flavor is unparalleled.  This recipe uses similar techniques, approximating the flavor of traditional confit in just 24 hours (hence duck leg demi-confit).  Served with Grand Marnier demi-glace, root vegetables and wild rice..

The day before, rinse duck legs and pat dry.  Place on top of a 1/8 inch bed of kosher salt in a non-reactive dish.  Add a dozen bruised garlic cloves to the dish.  Season duck with ground bay leaf, thyme, cloves, nutmeg, ginger, allspice, cinnamon, corriander and cumin.  Cover duck completely with kosher salt, cover dish and refrigerate for 18-24 hours.

2 hours before dinner, remove the duck and garlic from the refrigerater and brush away all of the salt.

Brown the duck legs in rendered duck fat, remove to a side dish and pour off (and reserve) all but 2 tablespoons of fat.  Sauté celery, leeks, carrots, thyme and garlic in same pan until browned, about 10 minutes.

Return duck to pan and add enough homemade chicken stock to cover all but the tops of the duck.  The goal is to braise the duck until tender, but still have a crispy skin.  Season liberally with fresh cracked pepper and place in 400 degree oven for 30 minutes.

Reduce oven to 300 degrees and remove pan.  Add wild rice and more stock if neccessary.  Baste duck with reserved fat and return to oven for 1 hour.

Using a slotted spoon, transfer the duck and vegetables to a side dish and keep warm.  Degalze pan with Grand Marnier, add chicken stock and reduce quickly.  Finish with demi-glace.

To serve, arrange duck on top of vegetable rice mixture, dress with demi-glace and garnish with slivered scallions and orange pieces.

Mom’s Pumpkin Cookies

/ Ren

“I sent pictures of some cookies I made today for a cookie exchange.  I know the ingredients aren’t the ‘good’ stuff but due to budget constraints, I have to use what’s in the cupboard before getting the other.  Anyway, the cookies are okay.  Not as much pumpkin flavor as I would have liked but I added some pumpkin pie spice to the last batch and that helped.”

Way to go, Mom!

Short’nin’ Bread

/ Ren

All-purpose, graham or whole wheat flour, cinnamon, nutmeg, baking soda, buttermilk, butter, molasses, egg.

Preheat oven to 350 degrees. Oil and flour a 10-inch iron skillet.

Dissolve the baking soda in the buttermilk.

Lightly beat an egg.

Grate cinnamon & nutmeg into flour.

Bring butter and molasses to a boil, stirring continuously. Remove from heat and allow to cool several minutes.

Stir molasses mixture into flour and combine well.

Stir buttermilk into flour and combine well.

Stir egg into flour and combine well.

Turn batter into perpared skillet and bake 25-30 minutes or until a toothpick comes out dry.

Cool and serve.

Rating  ♦ ♦ ♦ ♦ ♦ –

Fotch dat dough fum the kitchin-shed—
Rake de coals out hot an’ red—
Putt on de oven an’ putt on de led,—
Mammy’s gwineter cook som short’nin’ bread

“A Short’nin’ Bread Song—Pieced Out”
James Whitcomb Riley, 1849-1916