safflower threads

Meatless Monday on Tuesday, the Twister Edition

/ Ren

As those of you who having been hanging out around here for very long already know, I usually eat a vegetarian meal once or twice a week, posting in support of Meatless Monday.  I also like to participate in adopted sister Wardeh’s weekly Tuesday Twister, wherein we take a look back at what’s been going on in our kitchens over the previous week or so.  This post is a bit of a mashup between the two – let’s call it Meatless Monday on Tuesday, the Twister Edition..

Mostly Local Cheese Soup with Roasted Broccoli and Cauliflower (serves 2)

1 cup fresh broccoli florets (Naeglin Farm)
1 cup fresh cauliflower florets (Finca Pura Vida)
1 bulb green garlic, trimmed (Green Gate Farm)
2 cups homemade vegetable stock
2 tablespoons pastured butter, melted (Pastureland)
1 teaspoon safflower threads (poor man’s saffron, optional)
6 oz raw, grass-fed cheddar cheese, grated (Veldhuizen Dairy)
2 oz raw, grass-fed parmesan cheese, grated (Veldhuizen Dairy)
freshly-grated nutmeg
pinch of cayenne
sea salt and freshly-ground black pepper

Toss broccoli, cauliflower and green garlic in melted butter, season with salt and pepper and roast in a 400 degree oven until caramelized, about 30 minutes.  Turn the vegetables out onto a cutting board and allow to cool enough to handle, then coarsely chop and add to simmering vegetable stock.  Add safflower if using and allow to simmer 20 minutes, then slowly add in grated cheeses, stirring as you go until thick and smooth. Season with nutmeg and cayenne and adjust with salt and pepper as necessary.  Serve hot.

Recently..

1) BLTC;  smoked pork belly, arugula, Texas tomato and raw cheddar on wild yeast sourdough with homemade mayo..

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

3) Purple Corn Maque Choux, a southern Louisiana-style vegetarian dish of maíz morado, celery, onions, carrots, bell peppers and cajun seasonings..

4) Red Chile Pork, Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

5) Pease Porridge, yellow and green split pease simmered in chicken stock with seasonal root vegetables, served over griddled boule..

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!

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.