Real Food Wednesdays

Blackberry Mascarpone Pancakes

/ Ren

Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..

Blackberry Mascarpone Pancakes

Blackberry Mascarpone Pancakes

For the Mascarpone

1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar

Put the cream into the top of a double boiler set over shimmering (not boiling) water.  Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer.  Immediately remove from heat and allow to cool to room temperature, stirring occasionally.  Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours.  Use within 2 days.

For the Soaked Flour

6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)

Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.

For the Pancake Batter (informed by a ratio by Michael Ruhlman)

6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large

Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients.  Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients.  Thin with buttermilk until thick but pour-able.

Method

Heat a comal or cast iron skillet over a little less than medium heat.  Grease lightly with butter, then place small clusters of blackberries around the pan.  Let the berries sizzle a bit, then ladle the batter over the top.  Cook until golden brown, turning once.  Serve hot from the pan with a dollop of maple butter.

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Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

/ Ren

Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

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Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

For the Chili con Queso

1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper

Heat butter in a heavy saucepan over medium low heat.  Add peppers and cook until softened.  Add milk and bring to a strong simmer, stirring often.  Add whey (this gives the sauce a tangy taste) and stir to combine.  Add cheese a little at a time, stirring as it melts.  Season with smoked chili powder and salt and pepper to taste.  Stir in cilantro and parsley and keep warm.

For the Tomato Sauce

2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper

Roast, grill or broil tomatoes until partially black and blistered.  Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated.  Add sugar if using, and season to taste with salt and pepper.  Keep warm.

For the Filling

1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper

Cook black beans in chicken stock until tender.  Drain and set aside, reserving liquid

Sauté onion, garlic and cumin in lard until fragrant.  Add beans and mash with the back of a wooden spoon.  Add bean cooking liquid as necessary to form a thick but spreadable paste.  Adjust seasoning with salt and pepper if necessary.

For the Dough

1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder

6 8-inch enconchada-style corn husks, soaked

Whip lard until fluffy, then blend in masa, salt and baking powder.  Slowly mix in chicken stock until a moist, consistent dough is formed.

Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick.  Place a large spoonful of fried bean mixture in the center of the dough.  Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure.  Fold the empty part of the husk under so that it rests against the seam.

Bundle tamales together and steam standing upright until cooked through, about 15 minutes.

To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter.  Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro.  Drizzle hot sauce and serve immediately.

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Pomegranate Chutney

/ Ren

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

Pomegranate Chutney

Pomegranate Chutney with Salmon

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

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

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

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

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

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

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

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

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


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Rosemary Chicken Liver Skewers

/ Ren

(you might also like this recipe)

Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..

Rosemary Chicken Liver Skewers

Rosemary Chicken Liver Skewers

For 2 servings

Garlic Smashed Potatoes

3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper

Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve.  To finish, pour off any remaining water and stir in butter and garlic.  Mash with a flat-faced potato masher and thin slightly with milk.  Season to taste with salt and pepper.

Mushroom and Onion Gravy

1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper

Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned.  Off-heat, de-glaze the pan with 1 oz Armagnac or brandy.  Return to heat and add chicken stock.  Reduce slightly, then whisk in a little roux to tighten.  Season to taste with salt and pepper.  Whisk in a knob of cold butter just before serving.

Rosemary Chicken Liver Skewers

12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper

Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers.  Set on paper towels and pat dry.  Season with salt and pepper.

Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness.  Add 2 tablespoons chicken stock and allow to sit 2 minutes.

To serve, mound smashed potatoes in the center of a large plate.  Place 2 skewers on top of the potatoes then spoon gravy over the top.  Garnish with bits of herbs and greens.

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Loin of Rabbit with Pancetta, Porcini and Wild Onions

/ Ren

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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