garlic

Roasted Corn Chowder with Scallops and Bacon

/ Ren

originally published Oct. 11, 2009

Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..

Roasted Corn Chowder with Scallops and Bacon

Roasted Corn Chowder with Scallops and Bacon

(informed by a recipe by Rick Bayless)

3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper

Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened.  Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.

Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

Chop the roasted peppers, onion and garlic and add to the pan.  Stir to combine.

Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro.  Add the scallops and sear until golden brown on both sides.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.

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Herb-Crusted Rack of Lamb with Wild Porcini Demi-Glace

/ Ren

Gorgeous, pastured lamb from Menzie’s Farm in the Hill Country outside of Austin is misted with Texas olive oil and seasoned with sea salt and cracked black pepper, then flashed in a 500 degree oven for 10 minutes.

The lamb is then packed with a persillade-like mixture of fresh bread crumbs, melted butter and garlic with a bouquet garni of both fresh and dried herbs including rosemary, thyme, savory, marjoram, sage and tarragon.

Next, the lamb is roasted at 400 degrees until the internal temperature reaches 125 degrees (approximately 15-20 minutes), then removed from the oven and allowed to stand 15 minutes before being carved into double chops.

While the lamb rests, dried wild porcini mushrooms are soaked in just-boiled water enhanced with porcini powder, then strained into a pot containing brown stock and toasted shallots. The sauce is furiously reduced by a third and the mushrooms added and simmered for a couple of minutes before being finished with a spoonful of demi-glace and a knob of cold butter.

Served a perfect medium rare, this is one of my all-time favorite things to eat..

American lamb, especially those that are pastured and grass-fed, are generally milder/less gamey in flavor than those from New Zealand and Australia, with young lamb (less than 1 year old) being preferred for its tenderness.

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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

Related articles

Linguine con Vongole

/ Ren

A simple, classic Venetian dish of fresh hard clams steamed in a broth of clam juice, Prosecco frizzante [1], crushed red pepper and loads of garlic.  Tossed with fresh linguine and flat-leaf parsley, drizzled with olive oil and remaining pan juices and seasoned with cracked black pepper and crunchy sea salt..

Linguine con Vongole

In culinary use, within the eastern coast of the USA, the term “clam” most often refers to the hard clam Mercenaria mercenaria.  It may also refer to several other common edible species, such as the soft-shell clam, Mya arenaria, and the ocean quahog, Arctica islandica. Another species which is commercially exploited on the Atlantic Coast of the US is the surf clam Spisula solidissima.

In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta. The more commonly used varieties of clams in Italian cooking are the Vongola (Venerupis decussata), the Cozza (Mytilus galloprovincialis) and the Tellina (Donax trunculus). A variety of mussel called Dattero di mare (Lithophaga lithophaga) was also once widely popular as seafood.

1. Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume.  The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot.  Unlike Champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple.  –Wikipedia

One Hour Pickles

/ Ren

A recipe for homemade-in-an-hour pickles was making the rounds on the Internets today,  so I thought I’d make a batch just for the heck of it.  I must say that for something so simple and immediate, the results were surprisingly good!

One Hour Pickles

Makes about 1 Pint (adapted from a recipe in the Chicago Tribune)

1 cup raw cider vinegar
1/2 cup filtered water, plus more, if needed
2 teaspoons coarse sea salt
2 teaspoons pickling spices
1 teaspoon dill
2 pearl onions, sliced
2 cloves garlic, peeled and bruised
1 large cucumber, cut lengthwise into wedges

Trim, cut and arrange cucumber wedges upright in a clean glass jar with a tight-fitting lid, allowing 1 inch headroom.

Bring water, salt and pickling spices to a boil, then remove from heat and allow to stand 5 minutes.  Stir in vinegar and dill, then pour mixture over cucumber wedges.  Allow to cool to room temperature, then cover and refrigerate until cold, at least 1 hour or overnight.   Use non-preserved pickles within 10 days.

(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.

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

Rosemary, Garlic and Black Pepper-Grilled Lamb Chops

/ Ren

Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire.  Served with crimini mushroom wild rice and grilled yellow tomatoes..

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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil.  Cover and refrigerate 24 hours, turning once.  Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare.  Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.

To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes.  Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

/ Ren

Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan.  Topped with toasted pine nuts and shaved Asiago..

Sweet

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

For the Gnocchi

3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil

Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.

Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center.  Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.

Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool.  Drain, lightly coat with olive oil and hold until ready to use.

For the Cream Sauce

1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper

Melt the butter in a heavy skillet over medium heat until shimmering.  Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles.  Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.

To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.

This post is part of Meatless Monday!

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

kk-rfw-thumb3

This post is part of Real Food Wednesdays


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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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Deep Chili

/ Ren

Nobody knows for sure exactly when and where chili con carne was first made, but we can generally agree that the original recipes read something like this..

“Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won’t stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it’s going to get.”  –Texas, early 1800s

With deep, dark beef and chile flavors, this is an intensely flavored dish.

Deep Chili

Deep Chili

Smoke onions, garlic, jalapeños and a plum tomato over mesquite for 30 minutes.  Set aside to cool.

Meanwhile, roast a variety of chiles such as Guajillo, ancho, arbol and New Mexico in a slow oven for an hour.

Pull the stems from the peppers and shake out the seeds.  Transfer to a food processor and chop into a fine powder.  Add the roasted onion, garlic, jalapeños and a tablespoon of cider vinegar and blend into a paste.

Brown a couple of pieces of pork belly in a heavy skillet over medium-high heat.  Add small chunks of grass-fed beef chuck or bison and sear until seriously browned.

Add 1/2 cup of the chili paste and just enough water to cover the meat.

Add toasted cumin seed, Mexican oregano, a little sea salt, a few shards of true cinnamon and 3-4 whole cloves.  Bring to a boil, then reduce heat and simmer 1 1/2 hours, adding the chopped, smoked tomato during the last half hour.

Add 1 ounce of Mexican chocolate and stir until melted.  Adjust seasoning with salt and pepper if necessary.

Serve with beans, cornbread or tortillas on the side if you like.


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Salsa de Tomate Verde Asado

/ Ren

Time was when I’d come home at the end of the work week and just pull out a frozen pizza or microwave dinner and plop down in front of the TV.

Not anymore.  Even when I don’t much feel like cooking or fiddling around with the camera or the blog (i.e., tonight), a simple, comforting meal is within reach because I only keep fresh, whole foods on hand.  The TV?  Gave it away years ago.

Roasted Tomatillo Salsa..

Salsa de Tomate Verde Asado

Husk, rinse and halve fresh tomatillos.  Place cut side down in a heavy skillet along with a few cloves of garlic, a jalapeño and a poblano chile.  Brown well on both sides.

Seal the peppers inside a paper bag and allow the steam 15 minutes.  Peel away most of the skin (leaving a few charred bits), split and remove stems and seeds.

Transfer peppers to the bowl of a food processor along with tomatillos, garlic and a handful of cilantro.  Moisten with 1/4 cup or so of filtered water and pulse into a coarse puree.

Stir minced onion into the salsa and season to taste with sea salt and a squeeze of fresh lime juice.

Leftover salsa will keep 2-3 days in the fridge.

Bacon & Eggs

Fry uncured streaky bacon or pork belly with yellow onions until the onions are brown and the bacon is crisp.

Pour off all but a teaspoon of fat, then crack eggs directly into the pan and allow to set for just a moment.

Spoon roasted tomatillo salsa over the eggs and toss in some chopped cilantro.  Stir and scramble to your preferred degree of doneness and serve with frijoles and fresh tortillas.

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

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Huevos Rancheros, Salsa de Aji Mirasol Asado

/ Ren

If you’ve never made roasted salsa from scratch before, you owe it to yourself to try it – you just can’t buy anything this good in a store at any price.  This dish is easy and inexpensive enough to feed the whole gang.

Fresh, pastured eggs poached in roasted tomato salsa with fresh tortillas.  Garlic, cumin, Aji Mirasol (this Peruvian chile’s name means looking at the sun), onions and cilantro..

Huevos Rancheros, Salsa de Aji Mirasol Asado

Huevos Rancheros, Salsa de Aji Mirasol Asado

Coarsely chop tomatoes, tomatillos, red & green onions, garlic, jalapeño peppers, cumin and Aji Mirasol chiles.  Season lightly with sea salt and smoked pepper and roast in a 450 degree oven until blistered, about 15 minutes.

Working in batches if necessary, transfer the roasted vegetables to the bowl of a food processor and pulse to a semi-coarse texture.

Pour the salsa into a skillet and simmer over moderate heat until thickened, about 15-20 minutes.

With the back of a large spoon, form a well in the just-bubbling salsa then crack an egg into the well.  You can prepare as many as a dozen eggs at once, depending on the size of your pan and the quantity of salsa that you’ve made.

Cover the pan and cook eggs to your liking, about 3-4 minutes for runny yolks.

Meanwhile, heat fresh tortillas (corn tortillas are traditional for this dish) in a lightly greased comal or skillet.

To serve, nestle an egg inside a tortilla and spoon some of the salsa around the edges.  Dress with a squeeze of lime.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet

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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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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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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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..

100_2348

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..

100_2348

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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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..

Meatless Monday: Mother-in-Law’s Tongue Pasta

/ Ren

Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano.  Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.

103_1837click to enlarge


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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.

103_1830

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..

103_1786

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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Thai Green Curry Halibut

/ Ren

Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..

103_1764

Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.

Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.

In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up.  The result should be a thick but soft paste.  Set aside.

Prepare Thai red rice according to package directions.  Keep hot.

Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves.  We want it a little underdone for now.

Fry the curry paste in hot oil for 2 minutes, stirring continuously.  Reduce heat to low and add the poaching liquid.  Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.

Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle.  Garnish with toasted coconut flakes, fresh basil and chili oil.

This post is part of the Clean Your Plate Challenge at The Nourished Kitchen


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Rabbit Fricassée

/ Ren

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

101_14692

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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Thanksgiving, part two

/ Ren

For the bird: fresh sage, dry rub, garlic, butter, honey, stock, bourbon. remove the bird from the brine and rinse it thoroughly inside and out. Pat dry. Cream together softened butter, snipped sage and minced garlic.  Use your fingers to carefully seperate the skin from the flesh, creating a pocket on either side of the breast.  Put the butter mixture into these pockets, pressing with your fingers to distribute as far as possible.  See how the whole breast area looks yellow now?  Thats the herb butter.  Dress the outside of the bird with melted butter, honey, bourbon and dry rub mixture.  Put into a preheated 500 degree oven and immediately reduce the heat to 350 degrees.

For the garlic mashed potatoes: diced red potatoes with some skin left on, garlic, onion chives, milk, truffle butter and S&P.

For the dressing: dried herbs, celery, onion, parsley, baguette, stock, butter and S&P.

After 30 minutes, baste the bird with honey and bourbon and return to the oven.

For the bean dish: haricot vert, half & half, mustard seed, mushrooms, onion, buckwheat flour (I made this by grinding hulled buckwheat in a spice grinder), olive oil, nutritional yeast and S&P.

Toast the bread for the dressing. Saute the celery, onion, herbs and spices.  Moisten with stock, then put the pan in the oven with the bird.

Remove the bird when the internal temperature reaches 155-160 degrees – it will continue to cook a little while on the counter.

Boil the potatoes.  Drop the bundle of beans in the same pot for 3 minutes, then remove to a bowl of ice water.

Dredge thinly sliced onions in seasoned buckwheat flour and fry in olive oil until golden brown.  Set aside to drain.

Saute the beans and mushrooms.  Add half & half and cracked mustard seed and reduce over medium-low heat until thickened.  Season with S&P.

Mash the potatoes with milk, onion chives, garlic and truffle butter. Season with S&P.

Assemble the plate: thick slices of honey bourbon roasted fowl, bread dressing, green beans with mushrooms and fried onions, garlic mashed potatoes with pan gravy and cranberry rhubarb chutney with sliced persimmon.  Serve with a glass of chilled hibiscus mead.

Rating  ♦ ♦ ♦ ♦ ♦

Korean-style BBQ

/ Ren

This is my take on a Korean-style BBQ, inspired by the more traditional bulgogi and galbi.

“English-cut” short ribs, garlic, ginger, scallions, brown rice vinegar, oil, soy sauce with citrus and non-refined cane sugar.

Remove the cap and excess fat and cut the meat from the bone. Cut the remaining meat on a bias about 3/8 of an inch thick, and place into a non-reactive container.

Add minced garlic, ginger and scallions and about 1 tablespoon each of oil, vinegar and sugar to a quantity of soy sauce sufficient to cover the meat. For extra hot BBQ, add 1 tablespoon of chili garlic sauce to the marinade. Cover and refrigerate for at least 4 hours.

At meal time, cook sweet rice according to package directions, and steam choy sum until tender, about 3 minutes.  Transfer steamed leaves to a bowl of ice water to stop the cooking process and preserve the color and nutrients.

Meanwhile, sear the beef in a hot skillet until medium rare, about 5-7 minutes.

Lay the choy sum out on a flat surface.

Top with a spoonful of rice.

Then a piece of meat.

Add some odoriferous kimchi.

And some hot sauce.

Fold the leaves over and eat like Korean tacos, or serve open-face.

Rating  ♦ ♦ ♦ ♦ ♦

Seitan Shiromiso

/ Ren

Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.

Saute the seitan with onions, garlic, ginger and a little loose green tea.  Add the broth and cilantro, simmer about 20 minutes.

Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!

Rating  ♦ ♦ ♦ ♦

Una bella fetta

/ Ren

Fresh Italian sausage, basil, “ugly ripes”, black gerignola olives, hot cherry pepper and garlic.

Wet mozzarella, insalata panino and grana padano stravecchio.

Chop the tomatoes, squeeze out the water then add them to the pan with the garlic, peppers and dried Italian herbs. Cook until soft, not more than 10 minutes. Drain any excess juice.

Assemble the pie.  I’m using a prepared crust, but you can use whatever you like.  Focaccia and flatbread both work well.  Tomato sauce on the bottom, a little grated cheese, sausage, mozzarella, insalata and fresh basil.

Into a 500 degree oven (don’t forget to preheat your stone) until it looks the way you like it.

Slice, plate and enjoy with a salad of field greens with artichokes and lemon garlic dressing.

Tagliatelle with sausage marinara

/ Ren

This ain’t your mama’s spaghetti. Not unless your mama is Mario Batali, who learned this at the hand of my Uncle Gary, that is.

Fresh, uncured Italian pork sausage, heirloom tomatoes, elephant garlic, sweet hatch onion, fresh egg tagliatelle, hot pepper paste, fresh and dried herbs.

Heat a little olive oil and European butter in a skillet and saute the onions and dried basil and oregano until it begins to caramelize.  Add the garlic and saute another 30 seconds.  Don’t burn the garlic, or you’ll have to start over.

Pulse half the tomatoes in a food processor (or chop by hand if you prefer) and add to the pan.  Let cook until nearly dry, then add the wine.  An un-oaked, soft Italian is best. Using a wooden spoon, scrape the fond from the bottom of the pan so that it adds a slight roasted flavor to the sauce.  If you’re using a non-stick pan you will not have any fond, and your sauce will not be as good.

This would be a good time to start the pasta.  I’ve added turmeric for its color and medicinal properties.

Add the other half of the tomatoes, freshly ground pepper and hot pepper paste. Our sauce now contains both smoky and fresh tasting tomatoes.

Toss in the pasta and fresh herbs. I’m using opal basil, oregano and flat leaf parsley.

Top with some Grana Padano Stravecchio and serve with a multigrain ficelle with olive oil and balsamic.

Somebody get me a stretcher!