cream

Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

/ Ren

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes.  Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley.  Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process.  Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil.  Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon.  Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

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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Black Pasta with Lump Crab and Artichokes in Asiago Cream

/ Ren

Jumbo lump crab, artichoke hearts and sweet peppers in a fish velouté with shallots, white wine, cream, Asiago and flat-leaf parsley.  Seasoned with sea salt, black pepper and a pinch of red pepper flakes and served over a bed of squid ink pasta..

Black Pasta with Lump Crab and Artichokes in Asiago Cream

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  • Recipe: The Oceanaire Seafood Room’s Maryland-Style Crab Cakes (seattletimes.nwsource.com)

Reshmi Murgh (Silken Chicken)

/ Ren

Fresh, pastured chicken is rubbed with lemon juice and sea salt, then blast-roasted in a sauce of fresh cream, homemade garam masala, onions, ginger, toasted cumin and mint. Served with stock-simmered brown rice with bits of garden vegetables..

Reshmi Murgh (Silken Chicken)

Adapted from recipes by Madhur Jaffrey

For the Garam Masala

1 tablespoon cardamom seeds
2-inch stick of Ceylon cinnamon
1/3 of a whole nutmeg
1 teaspoon black Tellicherry peppercorns
1 teaspoon black cumin seeds
1 teaspoon whole cloves

Grind all ingredients together into a fine powder.  Store in an airtight container up to 2 months.

For Marinating the Chicken

1 pound skinned, bone-in chicken pieces (I prefer thighs)
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
1/3 cup fresh heavy cream
1/2 teaspoon garam masala
1 teaspoon half-sharp paprika
1/2 teaspoon cumin seeds, toasted and ground
1 clove garlic, crushed
1 teaspoon freshly-grated ginger
2 tablespoons fresh mint, chopped

Pierce each piece of chicken several times with the tip of a small knife, then rub all over with sea salt and lemon juice and let stand 10 minutes.  Combine cream, garam masala, mint, paprika, cumin, garlic and ginger in a bowl. Coat each piece of chicken with the mixture and allow to stand 10 minutes.

To Prepare the Chicken

sea salt
freshly-ground Tellicherry pepper
a couple of pinches of garam masala
a couple of pinches of toasted, ground cumin
a pinch of cayenne
1/4 cup diced yellow onion
1/2 of a fresh lemon for squeezing

Line a high-sided cast iron pan with foil and arrange chicken pieces so that they are not touching the sides or each other. Sprinkle each piece with a little of the dry spices then squeeze lemon over the top. Roast in a 500 degree oven until the juices run clear, about 25 minutes for breasts or about 40 minutes for thighs.

Serve hot from the oven with stock-simmered brown rice, pouring a little of the pan juices over the top.  Garnish with a little extra mint.

Shrimp and Grits

/ Ren

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

Shrimp and Grits

Adapted from recipes by Chef Chris Hastings, Coastal Living

For the Grits

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

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

For the Shrimp

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

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

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

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

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

/ Ren

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

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

For the Oats

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

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

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

For the Bananas

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

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

For the Mascarpone

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

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

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

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

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!

Thai Spiced Mango Tapioca Pudding

/ Ren

Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..

Thai Spiced Mango Tapioca Pudding

Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)

1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
cayenne pepper

Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times.  Transfer to a heavy saucepan and add 1 cup cold water.  Bring to a boil, then remove from heat and allow to steep for 20 minutes.  Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.

Add cream and sugar to the decoction and bring to a boil.  Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.

Stir in mango, cover and allow to cool 10 minutes.

To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper.  Garnish with basil and crystallized ginger.

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.

Conchiglie con Salsiccia di Pollo

/ Ren

Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..

Conchiglie con Salsiccia di Pollo

Serves 2

10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon

Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat.  Heat the other tablespoon of chicken fat in a heavy skillet over medium heat.  Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside.  Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes.  Season to taste with sea salt and freshly-ground black pepper.

Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes.  Drain, then return to burner over medium-low heat.  Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.

Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.

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.

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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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

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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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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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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Black Quinoa and Mango Pudding

/ Ren

“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”

Black Quinoa and Mango Pudding

Black Quinoa and Mango Pudding

1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped

Rinse quinoa under filtered cold water to remove any debris.

Bring 6 oz fresh whole milk to a low boil.

Add vanilla bean and stir in quinoa and sugar, if using.

Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.

Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.

Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.

Quinoa pudding may be served warm or cold, as you prefer.


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Meatless Monday: Summer Squash Quiche

/ Ren

Edible Aria has been reviewed by Meatless Monday

Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..

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Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese

For the pie dough (adapted from Michael Ruhlman)

6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt

Combine the flour and butter in a mixing bowl and rub the butter into small beads.  Add the ice water and salt and mix gently until just combined.  Refrigerate 15 minutes until ready to roll out.  Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin.  Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes.  Set aside to cool.

For the filling

Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.

Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.

To assemble

Spread the drained vegetables evenly on the bottom of the crust.  Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle.  Don’t overcook.

Allow to cool, then refrigerate overnight.  Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.


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Wild Alaskan Halibut Chowder

/ Ren

Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..

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Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.

Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water.  Cook until not quite tender, drain and set aside.  Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay.  Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes.  Set aside.

Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter.  Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.

Add 1 cup clam juice and potatoes, simmer 5 minutes.  Add halibut and fresh cream and simmer until thickened, about 10 minutes.

Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate.  Garnish with fresh parsley and chives.

High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice

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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Rabbit Fricassée

/ Ren

Local, pastured rabbit in a sauce of game stock, shallots, mushrooms, thyme and fresh cream..

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Rabbit Fricassée

Break down a fresh rabbit by removing and splitting the leg quarters and removing the saddle, backbone and ribs and splitting the loin into 2 boneless halves.  Be sure to examine the liver- it should look and smell perfectly fresh and clean.  Clean kidneys and reserve with liver for another use (if you like liver, try frying rabbit liver & kidneys in butter and seasoning with plenty of salt and pepper- the taste is absolutely revelatory).

Lay the loins out on a cutting board.  Use a piece of wax paper and the flat side of a meat mallet to pound the loin into an even thickness.  Spread the loins with raw honey (heather, Tupelo or Guajillo work nicely) and season with fresh thyme, a little salt and black pepper.

Roll the loin up in lean, uncured bacon and secure with toothpicks about 1 1/2 inches apart.  Cut between the toothpicks to form little loin fillets.  Refrigerate.

Make a stock of the bones and trimmings, cold filtered water, celery, onions, carrots and garlic.  Bring to a boil, skim the scum, reduce heat and simmer 3-4 hours.

Poach the leg quarters in the stock until tender, about 1 hour.  Remove from stock and set aside.

Sauté the loin pieces in a little olive oil with minced shallots, mushrooms and garlic until browned, about 6 minutes.  Remove from pan and set aside.

Deglaze the pan with white vermouth and reduce.

Add stock and reduce.

Add fresh cream, thyme and homemade coarse mustard.  Add reserved loin and leg pieces and gently simmer until sauce is thickened, about 10 minutes.  Adjust seasoning with sea salt and black pepper and serve.

This post is part of the Nourished Kitchen’s Clean Your Plate Recipe Challenge

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Herb & Nut Roasted Pork Tenderloin w/Bourbon Cream

/ Ren

Served with maple butter glazed sweet potatoes and sautéed haricots verts with shiitake mushrooms..

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Trimmed pork tenderloin dredged in seasoned flour, dipped in egg wash with a little sweet sorghum syrup and cider vinegar then rolled in chopped pecans, walnuts, pistachios, almonds and fresh sage, rosemary and thyme.

Sorghum cooking at Sandhill Farm

Seal tightly, pressing nuts into the pork. Refrigerate at least 2 hours.

To cook, unwrap pork and place in a 350 degree oven until internal temperature reaches 150 degrees (mine took about 25 minutes).  Transfer meat to cutting board and allow to rest for 10 minutes.

Meanwhile, deglaze the skillet with a little bourbon then add some stock and quickly reduce in volume by half.  Add heavy cream and continue to reduce until thickened, about 5 minutes.  Whisk in a spoonful of coarse mustard and finish with a knob of whole butter.

Arrange sliced pork tenderloin on a platter and dress with the bourbon sauce.

Rating  ♦ ♦ ♦ ♦ ♦

Aztec Drinking Chocolate

/ Ren

“The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.”

Melt about 1 1/2 oz of the darkest*, unsweetened chocolate that you can get in a double boiler over hot (not boiling) water.

Add about 1 tablespoon each non-refined cane sugar and hot water, stirring constantly until smooth.

Add cream and vanilla and heat through.

The mixture will be thick, silky and not sweet so much as just not bitter.

Put 1/4 cup boiling water in a heavy mug and pour chocolate mixture over the top.  Top with grated cinnamon and a pinch of chili or chipotle powder.

* I’m no mathematician, but I’m guessing that this 100% cacao is about as dark as it can get

Salmon Croûte, Brussels Sprouts in Cream and Wild Rice with Mushrooms and White Truffle Oil

/ Ren

Dried oyster, trumpet and morchella mushrooms, shallot, wild rice, (real) white truffle oil, Brussels sprouts, heavy cream, butter, whole nutmeg, black sea salt, white peppercorns, wild Alaskan salmon and a blend of dried onion, garlic, carrot, red pepper, tomato, orange peel, parsley, bay, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, marjoram, coriander, cayenne and rosemary.

Rinse and begin cooking the wild rice according to package directions.

Moisten a salmon filet with olive oil and season with the spice blend, sea salt and white pepper. Place fish onto an oiled skillet, wrap in a sheet of water-soaked red cedar paper and tie with kitchen string.

About 20 minutes before the rice is done, brown the trimmed and split Brussels sprouts in a little butter until browned.  Add heavy cream and simmer partially covered until almost tender, about 10 minutes.

While the vegetables are simmering, saute minced shallot and sliced mushrooms in butter and truffle oil, stirring frequently until just done, about 3-5 minutes.  Set aside.

Place the salmon in a 350 degree oven and cook about 10-12 minutes.

Uncover the vegetables and season with salt, pepper and nutmeg.

Add the mushrooms and shallots to the rice and fluff with a fork.

Assemble the plate, topping the Brussels sprouts with seasoned, toasted bread crumbs.

Rating  ♦ ♦ ♦ ♦