Chicken and Farro Dumplings with Chanterelles and Melted Leeks
Similar to a Provençal harvest soup, local pastured chicken pieces are gently poached in homemade chicken stock infused with fresh thyme and marjoram and served with heirloom baby carrots, fresh chanterelles, garlic, melted leeks and shaved celeriac. Tender farro dumplings provide a little déjà vu for those familiar with the Southern US classic..
Chicken and Farro Dumplings with Chanterelles and Melted Leeks
There is much confusion or disagreement about what exactly farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries. -Wikipedia
Butter-Poached Newfoundland Lobster
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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Chopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..
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.
White Bean Soup w/Caramelized Leeks, Fennel & Venison Sausage
Soak dry white beans overnight or use drained canned white beans if that’s what you have.
Cook diced pork belly and venison sausage until the meat is brown and all the fat has rendered. Drain well, reserving 1 tablespoon of fat.
Add meat to simmering stock with cracked pepper, fresh thyme and marjoram.
Caramelize leeks and fennel in reserved fat, about 15 minutes.
Deglaze pan with white wine and add garlic, roasted red bell pepper and green chilies. Add to the stock and simmer 20 minutes. Skim away any accumulated grease.
Add beans and cooked orzo. Simmer 5 minutes.
Add 1 leaf softened gelatin.
Add a few squeezes of fresh lemon to brighten, and taste for salt.
Serve with smoked paprika and additional fresh herbs.
Rating ♦ ♦ ♦ ♦ -
Tagliatelle with Chicken Ragù
Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..
In a Dutch oven, brown chicken leg quarters in olive oil. Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.
Add cold water with bay leaf and peppercorns to cover. Reduce heat to low and simmer 2 hours.
Remove chicken with skin to cutting board to cool. Strain chicken stock and reserve for another purpose.
Sauté red & green bell peppers, garlic, shallots, carrots, celery. Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.
As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.
Prepare pasta according to package directions. Drain and add chopped parsley.
Add fresh herbs such as basil, oregano and marjoram to the sauce. Add sea salt and fresh black pepper to taste.
To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.
Rating ♦ ♦ ♦ ♦ +
