Real Food Wednesdays

Birria Jalisciense

/ Ren

Slow-braised Texas cabrito (young goat) in the Jalisco-style, with guajillo chiles, cumin, raw  cider vinegar, cinnamon and cloves..

Birria Jalisciense

(adapted from a recipe by Rick Bayless)

1 pound goat shoulder roast
1 tablespoon leaf lard
3 cloves garlic, minced
1 white onion, diced and divided
2 Roma tomatoes, roasted and diced
1 teaspoon cumin seeds
3 guajillo chiles, toasted and ground
1 1/2 tablespoons raw apple cider vinegar
2 cups filtered water or meat stock
1/2 teaspoon freshly-ground black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
sea salt
fresh cilantro
fresh lime

Trim the goat of fat and silverskin and cut into 1-inch cubes.  Sprinkle with sea salt and allow to stand 30 minutes at room temperature.  Melt the lard in a Dutch oven over medium-high heat, then brown the meat on all sides.

Add tomatoes, garlic, cumin, chile powder, pepper and 2/3 of the onion and stir to combine.  Add vinegar, stock, oregano, cinnamon and cloves, cover and braise until tender, about 4 hours at 250 degrees.

Transfer the meat to a bowl or plate, then set the dutch over on a burner over medium heat.  Skim and discard any fat, then reduce sauce until slightly thickened.  Return the meat to the pot and taste for salt.

To serve, ladle stew into serving bowls and garnish with the remaining onion, fresh cilantro and lime wedges.  Serve with fresh corn tortillas.

In Austin? Many of these ingredients are available from Farmhouse Delivery

Farmhouse Delivery

This post is part of Real Food Wednesdays!

(Vegetarian) Posole Verde

/ Ren

Posole is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro.  Typically found in Michoacán, Jalisco and the American Southwest, posole is sometimes considered to be more of a delicacy than an everyday dish..

Posole Verde

Posole Verde (adapted from a recipe by Rancho Gordo)

1/4 pound posole (whole dried hominy)
2 small white onions, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed & halved through the equator
2 poblano chiles
1 serrano chile
1 teaspoon cumin seeds
2 tablespoons butter
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable broth
sea salt and freshly-ground black pepper

Soak posole overnight in cool, filtered water.  Drain, rinse and add to a heavy saucepan with 1/2 an onion and enough water to cover.  Bring to a boil, then reduce heat and simmer partially covered until barely tender, about 2 hours. Remove from heat and allow to cool to room temperature, then drain and set aside.

Roast garlic, onions, tomatillos and chilies in a hot oven until blistered and partially blackened.  Place the chilies in a paper bag or under an inverted bowl for 10-15 minutes to soften, then peel & discard the stem and most of the skin, ribs and seeds.

Working in batches, process the vegetables in a food processor until semi-smooth.

Melt butter in a large, heavy skillet over medium heat. Toast the cumin until fragrant, then add the corn and sauté until lightly browned.  Add puréed vegetables and cook, stirring often until thick, about 10 minutes.  Add vegetable stock, cilantro and oregano, reduce heat and simmer 10 minutes.

To serve, ladle into bowls and serve hot with fresh guacamole and slivered radishes.

 

This post is part of Real Food Wednesdays!

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


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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!

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!

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!

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!

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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Chili con Calabaza Asada (Roasted Pumpkin Chili)

/ Ren

Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..

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Chili con Calabaza Asada (Roasted Pumpkin Chili)

Serves 2

1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water

Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material.  Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes.  Set aside to cool, then scrape out the flesh with the edge of a spoon.

Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds.  Process in a food processor until a smooth paste is formed., corn,

Cook pork belly over medium-low heat until crisp.  Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.

Add the peppers and onions and sauté until softened, about 5 minutes.  Add the corn, garlic, pumpkin and oregano and stir to combine.

Stir in the the chile paste, then thin with a little water (use the soaking water if you like).  Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.

Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.

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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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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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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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Pomegranate Chutney

/ Ren

Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..

Pomegranate Chutney

Pomegranate Chutney with Salmon

For the Red Currant Coulis (adapted from saveur.com)

1 cup red currants, rinsed, stemmed and picked over
1/3 cup filtered water
1 tablespoon rapadura or other non-refined sweetener to taste
pinch of salt

Bring currants and water to a rapid boil, then reduce heat and simmer until currants begin to break apart, about 10 minutes.

Stir in salt and sugar, then mash all together with the back of a wooden spoon.  Allow to cool to room temperature before refrigerating for up to two weeks.

For the Chutney (adapted from a recipe by Sunset Magazine)

1/4 cup red currant coulis
1/4 cup thinly sliced green onions
1/2 cup fresh pomegranate seeds
1 1/2 teaspoons minced fresh ginger
2 small Serrano chiles, finely minced
1/2 teaspoon ground coriander seeds
1 1ablespoon freshly squeezed lemon juice
sea salt and and freshly-ground pepper

Combine all ingredients in a non-reactive bowl.  Add a little more coulis if too thin, a little pomegranate juice if too thick.  Season to taste with salt and pepper.

Pomegranate Chutney is high in vitamins C and B5 and contains numerous free-radical scavenging phytochemicals that may help to reduce heart disease risk factors.

Try pomegranate chutney with salmon and leafy greens for extraordinary flavor and nourishment!


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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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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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There’s Nothing “Smart” About Froot Loops

/ Ren
Action Alert: (Not So) Smart Choices ProgramLearn more at The Nourished Kitchen

Dear Doctors Kennedy, Kahn, Hager, and Bier,

I am writing to express my outrage that you are supporting the “Smart Choices” program. Any certification program that calls Froot Loops a “Smart Choice” doesn’t deserve your support. Our children are already eating too much sugar and suggesting that parents should consider Fruit Loops and other unhealthy foods packed with sugar a good choice is irresponsible given the dangerous and costly rise in childhood obesity we currently face.

Fruit Loops is 41% sugar.

You should know better, as doctors and as public health leaders, than to promote eating sugary cereals for breakfast. I am appalled that any university or nonprofit organization that supports healthy eating would want to be associated with an industry-backed promotional gimmick suggesting that Fruit Loops and other clearly unhealthy foods are a good choice for children.

This is, simply put, unacceptable. I urge you to resign from the board of the Smart Choices program. Until you do, you not only cast doubt upon your own objectivity, but also on the credibility of Tufts University, the Baylor College of Medicine, the American Dietetic Association, and the American Diabetes Association. I highly doubt that any of these institutions want to be associated with the idea that Froot Loops, or any of the other unhealthy foods manufactured by the program’s sponsors are “Smart Choices.”

Prefer an ACTUAL Smart Choice?  Try Kelly’s Breakfast Oatmeal..

The night before, mix these ingredients together in a small saucepan (takes about 2 minutes):

1/2-1 t. sea salt
1/2 t. cinnamon
1/2 c. real maple syrup (we get ours at our farm, ask at your local health food store)
2 c. organic oats (not the quick-cooking kind)
2 c. warm water (filtered is best) (***Only 1 c. if you’re just adding hot water in the morning – see below.)
4 T. organic whole-milk yogurt (even better: homemade yogurt from raw milk), OR you could also use whey, kefir or buttermilk – using ONE of any of these is the key to breaking down the phytic acid. (Those with severe milk allergies can substitute lemon juice or vinegar.)

Cover and leave it on the counter-top overnight.

In the morning, turn on your stove and heat the oatmeal to the desired temperature, and that’s it!


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Go get some more REAL breakfast ideas!


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Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

/ Ren

Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

For the mustard beurre blanc

1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste

Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.

Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.

Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time.  Season with sea salt and cayenne and keep warm until ready to use.

Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper.  Set aside.

Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.

Fry pieces of fresh pork belly or uncured bacon until crisp.  Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme.   Cook until peas are fork-tender, perhaps 5 minutes.  Keep warm.

Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.

Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.

Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate.  Place salmon on top of sauce and dress with a squeeze of fresh lemon.

This post is part of the Real Food Wednesdays Blog Carnival

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Simple Things

/ Ren

The more distance we put between ourselves and the profoundly broken industrial commercial food system the better.  The better for our health, for the local economy, the environment and our own pocketbooks.

Do what you can to become more self-reliant.  Turn off the TV, plant some herbs and vegetables, take a class about food preservation.  Learn to cook.  With practice, these things become second nature.

Consider today’s lunch..  homemade sauerkraut frittered in pastured butter, onions and peppers from the garden, locally made sausage, homemade fermented mustard..

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Real. Simple. Lunch.

What have you been eating for lunch all these years?  Is it time for a change?

This post is part of the Real Food Wednesdays Blog Carnival


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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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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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