tag:blogger.com,1999:blog-53556674422439136282024-03-13T07:06:38.102-07:00The Modern Farm Table- for food and cocktail enthusiasts.FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-5355667442243913628.post-8604068356170838732014-02-05T12:59:00.000-08:002014-02-13T08:11:04.646-08:00Soup = Acorn Squash + Sunflower Seed & Lemon Pesto + Grilled Pear<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<a href="http://4.bp.blogspot.com/-lKlZGEYPOwg/Tl05c3KH-fI/AAAAAAAAAgo/SedGM4YrK0k/s1600/acorn+squash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lKlZGEYPOwg/Tl05c3KH-fI/AAAAAAAAAgo/SedGM4YrK0k/s400/acorn+squash.jpg" height="450" width="300" /></a><br />
<b>"Inverbrook Farm has acorn squash in its CSA share this week, so I thought I'd do a soup, one that was representative of the transition from summer to fall. The lemon and sunflower seed pesto adds a nice bright acidity to the dish and it complements the acorn squash well." - Corey</b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">makes about 1 gallon</span></b></div>
<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span></div>
<div>
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">for the soup:</span></u></b></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Acorn Squash, 3 large, split in half </span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cinnamon, ground, 1/2 tsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Onion, 1 cup, med diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Butter, 3 Tbsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vegetable stock, 1 gallon </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Apple Cider, 1 quart</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pears, peeled, med diced, 3 each </span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher Salt, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">White Pepper, ground, pinch</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">for the pesto:</span></u></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Italian Parsley, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mint, 1/4 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Watercress (or spinach), 1 cup packed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shallot, 1 each</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Garlic Clove, 1 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sunflower Seeds, toasted, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Parmesan, grated, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Extra Virgin Olive Oil, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon Zest, from 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Lemon Juice, 3 Tbsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher Salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>for garnish:</u></span></b></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pear, sliced 1/4 inch thick, 3 each</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive Oil, 1 Tbsp.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher Salt, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pepper, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sunflower Seeds, toasted, as needed</span></div>
<div>
<br /></div>
<div>
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: white;">how you make it:</span></span></span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a bowl, toss the cut squash with the ground cinnamon, salt, and olive oil. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Roast in the oven at 375 degrees until tender.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Remove the squash, peel, and cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. In a large pot over medium heat, sweat the onions and pears in the butter.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Season the mixture with white pepper and deglaze with apple cider.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Add the peeled squash and vegetable stock and simmer for 20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Puree the mixture until smooth, taste for seasoning, and add salt as needed (you may need to adjust the consistency with additional stock). Keep warm.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Blend all of the ingredients for the pesto together in a food processor, adding oil as needed. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Gently toss the pears for garnish in olive oil and season with salt and pepper. Grill lightly and cool (or you can saut<span class="Apple-style-span" style="line-height: 16px;"><em style="font-style: normal;">é</em></span> them lightly). Cool and cut into large dice.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Serve the soup drizzled with lemon sunflower seed pesto. Finish with a heaping tablespoon of the grilled pears in the center of the soup, and sprinkle with sunflower seeds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div>
<br /></div>
<br />
<div>
<br /></div>
<br />
<br />
<div>
<br /></div>
</div>
</div>
</div>
FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-14281257079046032572012-07-05T06:39:00.010-07:002012-12-08T15:42:36.492-08:00Back to work...<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
<div style="color: black; font-family: Georgia, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px;">
<span class="ecxApple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hello friends. I took a break and stepped away after getting the news that my father was fighting a battle with cancer. Recently he lost that battle, as many do every year around the world. Cancer is a horrible, devastating force. I've wrestled with the thought of coming back to the blog, and wether or not I would talk about his struggle. I haven't quite gotten my head wrapped around everything, and it's been several months of gut-wrenching heartache, and newfound respect and love for each other. I made the decision that the best way I could honor him, was to get back to doing what I love to do. After all, it was my experiences on the ranch with him that led me to cooking. I'm not too sure how deeply I will go into all that has occurred over the past months, I'm still wrapped up in the emotion of losing my father. My fingers freeze above the keyboard just trying to compose these words. So I'll stop, and repost a recipe that reminds me of him and my childhood. He loved strawberry ice cream. I'll miss you dad - I hope you're proud. </span></span></span></div>
<br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">Dessert = Strawberry + Tellicherry Pepper / Frozen Souffle</span></b></span></span><br />
<br />
<div class="ecxseparator" style="clear: both; line-height: 17px; text-align: center;">
<a href="http://4.bp.blogspot.com/-9kVg01sMDzs/Ti1mZ3ifa1I/AAAAAAAAAao/V8EoJ22WOv0/s1600/straw+souffle2.jpg" style="clear: right; color: #0068cf; cursor: pointer; float: right; font-weight: inherit; line-height: 17px; margin-bottom: 1em; margin-left: 1em; text-decoration: underline;" target="_blank"><img border="0" height="400" src="http://4.bp.blogspot.com/-9kVg01sMDzs/Ti1mZ3ifa1I/AAAAAAAAAao/V8EoJ22WOv0/s400/straw+souffle2.jpg" style="border-bottom-style: none; border-color: initial; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-style: initial; border-top-style: none; border-width: initial; border-width: initial; line-height: 17px;" width="301" /></a></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Yield: 8 - 4 oz Mason Jars<br style="line-height: 17px;" /><span class="ecxApple-style-span" style="line-height: 17px;"><span class="ecxApple-style-span" style="font-size: medium; line-height: 23px;"><b style="font-weight: bold; line-height: 23px;">what you need:</b></span></span><br style="line-height: 17px;" />Egg yolks, 6 each<br style="line-height: 17px;" />Sugar, 4 oz.<br style="line-height: 17px;" />Orange zest, 1/2 tsp.<br style="line-height: 17px;" />Whipped cream, 2 cups<br style="line-height: 17px;" />Fresh strawberries, quartered, 10 each</span></div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Ground cinnamon, 1 tsp.</span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Tellicherry pepper, cracked, 10 peppercorns</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Orange blossom honey, 1 Tbsp.</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Water, 3 Tbsp. (or Port wine if you like)</span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Fresh mint, for garnish, 8 leaves</span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Fresh strawberries, diced, for garnish, 8 each</span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Spiced pecan halves, recipe follows, 16 each</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
</div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="line-height: 17px;"><span class="ecxApple-style-span" style="font-size: medium; line-height: 23px;"><b style="font-weight: bold; line-height: 23px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">for the spiced pecans:</span></b></span></span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Pecan halves, 1 cup<br style="line-height: 17px;" />Orange blossom honey, 3 Tbsp.<br style="line-height: 17px;" />Fleur de sel, 1/2 tsp.<br style="line-height: 17px;" />Cinnamon, 1 pinch<br style="line-height: 17px;" />Tellicherry pepper, cracked, 4 peppercorns<br style="line-height: 17px;" /><span class="ecxApple-style-span" style="line-height: 17px;"><span class="ecxApple-style-span" style="font-size: medium; line-height: 23px;"><b style="font-weight: bold; line-height: 23px;">how you make it:</b></span></span><br style="line-height: 17px;" />1. Preheat the oven to 225 degrees. Place the pecan halves on a non-stick cookie sheet and warm the pecans for about 5 minutes. (This step is very important to keep the pecans from clumping together.)<br style="line-height: 17px;" />2. Warm 3 Tbsp. of honey, pinch of cinnamon, and 4 of the cracked Tellicherry peppercorns in a saucepan.<br style="line-height: 17px;" />3. Pour the nuts into a bowl and add the honey mixture and the salt. Toss to evenly coat the pecans. </span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">4. Spread the pecans into a single layer and bake for 1 hour, rotating once. Remove and cool.</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">5. In a shallow pan over medium heat, cook the 10 quartered strawberries with 3 Tbsp. water, the 10 cracked Tellicherry peppercorns, 1 tsp. ground cinnamon, and 1 Tbsp. of honey. Cook the strawberries until tender and the liquid has reduced to a syrup. Mash the strawberries. (If you would like a smoother souffle you can puree the strawberries at this point.) Cool the strawberries in a bowl over an ice bath. Set aside.</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">6. Whip the heavy cream to medium peak and refrigerate. </span></div>
</div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">7. Combine the egg yolks and sugar in a non-reactive bowl and whisk over a water bath, heating to 145 degrees. (Be careful not to scramble the eggs). </span></div>
<div style="line-height: 17px;">
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">8. Using rubber spatula fold in the mashed strawberries and orange zest, then fold in the chilled whipped cream slowly.<br style="line-height: 17px;" />9. Immediately divide the mixture evenly among the mason jars and place in the freezer until frozen completely.</span></div>
</div>
<div style="line-height: 17px;">
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">10. When frozen, garnish with spiced pecans, mint, and diced fresh strawberries. Serve.</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;"><br style="line-height: 17px;" /></span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">*note: pull out of the freezer about 15 minutes before serving to allow to soften a bit.</span></div>
<div style="line-height: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;">
<span class="ecxApple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 17px;"><br />
</span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-i5VbXT6VljY/T_Wd63MjEVI/AAAAAAAAAkI/noy_A3hfaB8/s1600/dad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://3.bp.blogspot.com/-i5VbXT6VljY/T_Wd63MjEVI/AAAAAAAAAkI/noy_A3hfaB8/s640/dad.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This one's for you Dad.</span></div>
<div style="text-align: center;">
<br />
<object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="40" id="gsSong777448045" name="gsSong777448045" width="250"><param name="movie" value="http://grooveshark.com/songWidget.swf" /><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=7774480&style=grass&p=0" /><object type="application/x-shockwave-flash" data="http://grooveshark.com/songWidget.swf" width="250" height="40"><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=7774480&style=grass&p=0" /><span>On a Day Like This by <a href="http://grooveshark.com/artist/Elbow/4795" title="Elbow">Elbow</a> on Grooveshark</span></object></object><br />
<div>
<br /></div>
</div>
<div>
</div>
</div>
FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-26479584667281733552012-01-05T15:52:00.000-08:002012-07-11T12:29:25.205-07:00Dinner = Braised Pennsylvania Chicken + Olives + Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iKLcDMHcr6Y/TwYznIP3n3I/AAAAAAAAAkA/29XSLOBYKZA/s1600/iStock_000017149907Small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iKLcDMHcr6Y/TwYznIP3n3I/AAAAAAAAAkA/29XSLOBYKZA/s1600/iStock_000017149907Small.jpg" /></a></div>
<div>
<br /></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 2-4 people<br />
<b><u>What You Need:</u></b><br />
Whole Fresh Chicken, average 3 pound, quartered<br />
Butter, 1/2 oz.</span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Extra Virgin Olive Oil, 1/2 oz.<br />
Cippoline Onions, blanched and peeled, 6 each<br />
Castelvetrano Olives, 12 olives </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cauliflower, sliced 1/2" thick florets, 2 cups<br />
Lemon Zest, from 1 lemon<br />
Garlic, thinly sliced, 1/2 clove<br />
Ginger, peeled and thinly sliced, 1/2 Tbsp<br />
Cumin Seed, toasted and ground, 2 tsp</span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cilantro, chopped, 1/2 tsp<br />
Flat Leaf Parsley, roughly chopped, 1 Tbsp<br />
Kosher Salt and Pepper, to taste<br />
Chicken Stock, 1 quart </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unsalted Butter (to finish), 3 Tbsp<br />
<br />
<b><u>How You Make It:</u></b><br />
1. Quarter the chickens, pat dry, and season with salt and pepper.<br />
2. Heat the butter and olive oil in a cast iron skillet and gently sauté the chicken parts until lightly browned.<br />
3. Remove the chicken pieces and set aside, then brown the cauliflower slices.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Remove the cauliflower pieces and set aside.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the onions to the skillet and cook until tender.<br />
6. Add the ginger and garlic and toast lightly until aromatic. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Add the cumin and toast lightly. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Add the chicken pieces back to the pan with the olives, then add 2 cups of the chicken stock and begin the braising process. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Cover the pan with foil or a lid and cook over medium flame (or in the oven), being sure to maintain a small amount of stock so the braising liquid will concentrate. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. As the chicken cooks, add a small amount of stock to the pan to maintain the moisture, and cook until the chicken is tender.<br />
11. When the chicken is tender, remove from the pan (cover to keep warm) and whisk the 3 Tablespoons of butter into the sauce.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Add the lemon zest and cilantro and adjust the seasoning, then add the cauliflower.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. Add the chicken back to the sauce and serve.</span><br />
<div>
<br /></div>
</div>
</div>
</div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-16296579029216032302012-01-05T06:51:00.000-08:002012-07-11T12:29:36.577-07:00Breakfast = Cast Iron Baked Grits + Illg's Bacon + Farmer's Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pWDBrTec8mA/TwW2HwFi-7I/AAAAAAAAAj0/tLIPx8xts4U/s1600/iStock_000011931203Small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-pWDBrTec8mA/TwW2HwFi-7I/AAAAAAAAAj0/tLIPx8xts4U/s640/iStock_000011931203Small.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Makes about 10 portions</span><br />
<div class="Ingredienthead">
<o:p><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>What You Need</u></b><u>:</u></span></o:p></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher Salt, 2 ½ tsp</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chicken or Vegetable Stock, 1 ¼ quart</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anson Mills Stone Ground Grits, 1 cup</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Butter, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Illg's Smoked Bacon, 1 pound, diced 1/4"</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Farmer's Cheese (Birchrun Hills), 3 cups (you can substitute your favorite mild grating cheese)</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk, 1 ¼ cup</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Eggs, 3 ea</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shallots, chopped, 4 ea.</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Worcestershire Sauce, ¾ tsp.</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tabasco Sauce, to taste</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cayenne Pepper, to taste</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ground Black Pepper, to taste</span></div>
<div class="ingredientlist">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div class="method">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>How You Make It:</u></b></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat oven to 350°F.<br />
2. Cook the diced bacon lardons in a cast iron skillet over medium high heat until browned. Add the shallots and cook until tender. Drain the grease and set aside.<br />
3. Put the stock in a medium sauce pan and bring to a boil, adding 2 teaspoons of the salt.<br />
4. Stir the grits into the water, lower the heat, and simmer until fully cooked (about 45 minutes).<br />
5. Remove the grits from heat and stir in the butter and the 2 cups of Farmer's Cheese until melted and thoroughly combined.<br />
6. In a mixing bowl, whisk together the milk, eggs, Worcestershire sauce, Tabasco, and cayenne pepper in a mixing bowl.<br />
7. Stir the egg mixture into the grits until well combined. Add the cooked bacon and stir. Season with the remaining salt and black pepper.<br />
8. Pour the grits into the cast iron skillet and bake until firm, about 1 hour.<br />
9. Top with the remaining Farmer's Cheese and bake until the cheese has melted and browned slightly, about 3 minutes. Serve hot.</span><br />
<div class="method" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
</div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-18826358920411127892011-08-31T13:21:00.002-07:002012-07-11T12:30:30.304-07:00Dinner = Pan Roasted Duck Breast + Heirloom Grains + Honey & Pear Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CtEIswB5cys/Tl6RxFSdr5I/AAAAAAAAAgw/-56-hg1-Qqo/s1600/pear.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="400" src="http://4.bp.blogspot.com/-CtEIswB5cys/Tl6RxFSdr5I/AAAAAAAAAgw/-56-hg1-Qqo/s400/pear.jpg" width="266" /></span></span></a></div>
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">what you need:</span></span></b><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>for the vinaigrette:</u></b><br />
Merlot, 2 cups<br />
Shallots, chopped to a paste, 1 Tbsp.<br />
Grapeseed Oil, 2 cups<br />
Kosher Salt, to taste<br />
Black Pepper, to taste<br />
Pear, peeled, cored, quartered, 4 each<br />
Juniper Berries, 4 each, crushed<br />
Star Anise, 1 each, crushed<br />
Local Honey, 4 Tbsp.<br />
<br />
<b><u>for the heirloom grains:</u></b><br />
Barley, 1/2 cup<br />
Bulgur Wheat, 1/2 cup<br />
Wild Rice, 1/2 cup<br />
Red Quinoa, 1/2 cup<br />
Radishes, chiffonade, 3 each<br />
Scallions, thinly sliced, 1 each<br />
Almonds, toasted, chopped, 1/4 cup<br />
Italian Parsley, chopped, 1 Tbsp.<br />
Vegetable Stock, 1 quart<br />
Pear Vinaigrette, 1/4 cup<br />
Arugula, 1 cup</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>for the duck:</u></b></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7-8 oz. duck breasts, 5 each</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cracked pepper, to taste<br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">how you make it:</span></b><br />
<b><u>for the vinaigrette:</u></b></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a sauce pot over medium heat, poach the pears in the red wine until tender. Remove the pears and set aside.<br />
2. Add the shallots, juniper berries, star anise, and honey and reduce the mixture by half.<br />
3. Strain the mixture and cool.<br />
4. In a food processor, blend the wine mixture with the poached pears while slowly pouring in the grapeseed oil and season with salt and pepper to taste.<br />
<br />
<b><u>for the heirloom grains: </u></b><br />
1. Bring 1/2 of the vegetable stock to a boil in a large saucepan.<br />
2. Add the barley and rice and cook uncovered for 40-45 minutes until tender. Drain and cool.<br />
3. Place the bulgur in a medium bowl and cover with one inch of 1 cup of boiling vegetable stock. Do the same for the quinoa.<br />
4. Let the grains sit for 25 minutes, or until tender. Drain and set aside.<br />
5. Mix all of the grains and the remaining ingredients together.<br />
6. Toss all of the grains with pear vinaigrette.<br />
7. When ready to serve the duck, heat the grains in a small amount of oil and toss in the arugula at the last second.<br />
<br />
<b><u>for the duck breasts:</u></b></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Score the fat side of the duck breast in a cross-hatch pattern.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Season with salt and pepper on both sides.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Sear the duck breast fat side down over medium heat in a non-stick pan until the skin is nice and crispy . You will not need any oil for this process. The fat will render out of the duck as it cooks.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Flip the duck and cook for about 30-45 seconds.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Allow the duck to rest for 4-5 minutes. Slice into 3/4 inch pieces on a bias.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>to finish:</u></b></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Place about 5 ounces of the heated grain salad in the center of the plate.</span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Place the sliced duck breast on top of the salad and drizzle with the vinaigrette.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VvTu-9AIK8U/Tm0Y_MVj_-I/AAAAAAAAAg4/3IYC90XnFws/s1600/talkheads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://3.bp.blogspot.com/-VvTu-9AIK8U/Tm0Y_MVj_-I/AAAAAAAAAg4/3IYC90XnFws/s640/talkheads.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3dEvn2T6IsQ/Tm0ZImh5YeI/AAAAAAAAAg8/UTpL2Tu92ss/s1600/Photo+Brian+Head+Shot+B%2526W2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="80" src="http://3.bp.blogspot.com/-3dEvn2T6IsQ/Tm0ZImh5YeI/AAAAAAAAAg8/UTpL2Tu92ss/s200/Photo+Brian+Head+Shot+B%2526W2.jpg" width="60" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">brian's wine pairing: </span></span></b></span></b></span></span><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><b></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">A Right-Bank Bordeaux wine with it's rustic old world character will compliment the duck nicely. A Merlot based wine has the best of both worlds, very full bodied but elegant and fruity at the same time.</span></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;"><br />
</span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-q8h1BgAVb64/Tm0aAIBUrmI/AAAAAAAAAhA/AbH8VlY08ss/s1600/renee+shotcut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="75" src="http://1.bp.blogspot.com/-q8h1BgAVb64/Tm0aAIBUrmI/AAAAAAAAAhA/AbH8VlY08ss/s200/renee+shotcut.jpg" width="50" /></a></div>
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">renee's nutrition note: </span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A whole grain is a small, self contained seed. Each individual grain is made up of three main parts- the bran, germ and endosperm; these are rich in antioxidants, B Vitamins, and fiber. This powerful health promoter also helps to reduce the risk of heart disease, diabetes, cancer, hypertension and obesity. The more whole grains you eat, the more protection your body will get. If you are used to using refined grains such as white flour or rice, you can slowly start to substitute whole grains such as the barley, red quinoa, bulgur wheat and wild rice in this recipe.</span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white;"><br />
</span></span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Pf0-Gvs7Tzw/Tm0adnCjbDI/AAAAAAAAAhE/kex4HKhY7Pw/s1600/D71_7829.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="75" src="http://3.bp.blogspot.com/-Pf0-Gvs7Tzw/Tm0adnCjbDI/AAAAAAAAAhE/kex4HKhY7Pw/s200/D71_7829.png" width="50" /></a></div>
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">music pairing: bonobo (feat. bajka) - walk in the sky</span></span></b> </div>
<b><span class="Apple-style-span" style="font-weight: normal;"></span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><object height="40" width="250"><param name="movie" value="http://grooveshark.com/songWidget.swf" /><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=21882296&style=grass&p=0" /><embed src="http://grooveshark.com/songWidget.swf" type="application/x-shockwave-flash" width="250" height="40" flashvars="hostname=cowbell.grooveshark.com&songIDs=21882296&style=grass&p=0" allowScriptAccess="always" wmode="window" /></object></span> </b> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white;">Corey Fair, Chef, Corey Fair, Chef, Corey Fair, Farmer's Daughter, Chef, Corey Fair, Corey Fair, Corey Fair Philadelphia, Corey Fair, Corey Fair, Chef Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair, Corey Fair Chef, Corey Fair Chef, Corey Fair Chef, Corey Fair Chef, Corey Fair Chef</span></span></span></b></span></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-62663466388168354052011-08-29T12:10:00.000-07:002011-09-07T13:14:29.577-07:00Tortellini = Chard + Acorn Squash + Vermeer Cheese + Sage Brown Butter<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ixRQjypl1DE/TlvifhZZleI/AAAAAAAAAgk/1A5Dq3TZSVY/s1600/chard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="346" src="http://3.bp.blogspot.com/-ixRQjypl1DE/TlvifhZZleI/AAAAAAAAAgk/1A5Dq3TZSVY/s640/chard.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"><div><span class="Apple-style-span" style="color: black; font-weight: normal;"><b><span class="Apple-style-span" style="color: white;"></span></b></span><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"></span></b><br />
<b><span class="Apple-style-span" style="color: white;"><div style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">makes about 3 dozen tortellini</span></span></span></b></span></div></div></span></b><br />
<span class="Apple-style-span" style="color: black; font-weight: normal;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></div></span></b></span></span><b><u>Filling </u></b><br />
Olive Oil, 2 Tbsp.<br />
Shallots, minced, 1 1/2 ounce<br />
Salt, Pepper, Nutmeg, to taste<br />
Keswick Creamery Ricotta, 1/2 lb.<br />
Keswick Creamery Vermeer, shredded, 1/2 lb.<br />
Parmesan Cheese, finely grated, 2 ounces<br />
Sautéed Chard, 6 ounces<br />
Parsley, chopped, 2 Tbs.<br />
Thyme Leaves, 1 tsp.<br />
Acorn Squash, roasted, crushed, 6 oz. (to roast: coat in olive oil and cook at 425 until lightly browned)<br />
<br />
<b><u>Sauce</u></b><br />
Sage, finely chopped, 2 leaves<br />
Butter, 1/2 lb.<br />
Lemon Zest, from 1 lemon<br />
<br />
<div><b><u>Pasta Dough </u></b><br />
Durum Flour, 1 lb.<br />
Eggs, 4 each<br />
Water, 2 Tbsp.<br />
Salt, 2 tsp.<br />
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
<b><u>method for the filling:</u></b><br />
1. In a saute pan over medium heat, lightly sweat the shallots until translucent. Add the chard to the pan with 2 Tablespoons of water and cook until tender. Season with salt and pepper and cool, then chop fine.<br />
2. In a large bowl, mix the cheeses, seasonings and herbs, and taste for seasoning adjusting accordingly.<br />
<br />
<a name='more'></a>3. Fold in the roasted acorn squash and chard until evenly dispersed.<br />
4. Refrigerate for 30 minutes to set up.<br />
<br />
<b><u>method for the dough: </u></b><br />
1. Place the dough ingredients in a food processor (or use the well method) and mix until well combined.<br />
2. Knead the dough until it just springs back when pressed with your finger, and rest under refrigeration for 30 minutes.<br />
3. Roll the pasta into sheets 1/8 inch thick and, lightly dusted with durum flour.<br />
4. Cut the dough into squares, fill each square with 1/2 Tablespoon of filling and shape into tortellini (you can also create ravioli if it's easier).<br />
5. Cook for 3 minutes in boiling salted water.<br />
<br />
<b><u>to finish: </u></b><br />
1. Brown the butter in a high-sided saute pan until it develops a nutty aroma.<br />
2. When the butter is brown, turn the heat down and add the sage leaves.<br />
3. Toss the cooked tortellini in the sauce.<br />
4. Serve finished with lemon zest and additional pecorino to taste.<br />
<br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span></div><div><br />
</div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-88890297249864173522011-08-28T09:03:00.000-07:002011-09-07T13:14:43.711-07:00Soup = Corn + Smoked Salmon + Avocado + Chicharron de Harina<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Epvht49wFvE/TlpjiD_A_pI/AAAAAAAAAgg/aT7TWwAfbf0/s1600/corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Epvht49wFvE/TlpjiD_A_pI/AAAAAAAAAgg/aT7TWwAfbf0/s400/corn.jpg" width="266" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 12 </b><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span><br />
Fresh Corn, 4 ears<br />
Unsalted Butter, 5 Tbsp.<br />
Heavy Cream, 1/2 cup<br />
Medium White Onions, minced, 1 1/2 each<br />
Garlic cloves, minced, 2 each</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cumino, ground, 2 tsp.<br />
Apple Cider Vinegar, 2 Tbsp.<br />
Chicken Stock, 2 cups<br />
Kosher Salt, to taste<br />
White Pepper, ground, to taste<br />
Cayenne Pepper, pinch<br />
Smoked Salmon, 1/2 lb.</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Avocado, diced, 3 each</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chicharron de Harina, fried and salted, 24 pieces<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
1.Remove the kernels from the corn cobs. Make sure there is no silk left. Scrape the cobs with the back of a knife to squeeze out any milk, reserving the liquid to put in the soup.<br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a>2. In a large pot, cook the onion, ground cumin, cayenne, and garlic in butter over medium heat until translucent and aromatic (about 20 minutes).<br />
3. Add the corn kernels and the vinegar. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Add the stock and reduce the heat to a simmer until the corn is tender (about 10 minutes). </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the corn milk and heavy cream and reduce by ¼.<br />
6. Using a strainer, remove about ¼ of the corn and set aside.<br />
7. Working in batches puree the soup in a blender.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Return to the heat and add the reserved corn. Taste for seasoning.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. To serve, divide the corn soup evenly among bowls. Float 2 chicharron on top of the soup with a tablespoon of diced avocado and a few slices of smoked salmon.</span></div><div><br />
</div><div>*You can buy Chicharron de Harina at most grocery stores in International Foods sections.</div></div><div><br />
</div><div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span></div><div><br />
</div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-8737841484346764672011-08-27T19:52:00.000-07:002011-09-07T13:14:58.360-07:00Pasta = Cavatelli + Lamb & Guanciale Ragu + Valley Shepherd Sheep's Milk Ricotta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r39Pp8Fbo6c/TlmrKne-JhI/AAAAAAAAAgc/F1ms56L4LYY/s1600/cavatelli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-r39Pp8Fbo6c/TlmrKne-JhI/AAAAAAAAAgc/F1ms56L4LYY/s400/cavatelli.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"PorcSalt is a local Philadelphia Charcutier with amazing products like red wine bacon, and wonderful guanciale. If you aren't in Philly, you can find a good charcutier near you or substitute the guanciale for good bacon or pancetta." - Corey</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 6-8 portions</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lamb, lean ground, 1 lb.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lamb, chopped fine, 1/2 lb.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chicken Livers, 1/4 lb. (optional)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Onions, minced fine, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Celery, minced fine, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Carrots, minced fine, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">PorcSalt Guanciale, small dice, 1/4 Lb.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red Wine, 3/4 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Canned San Marzano Tomatoes, chopped, 3 cups</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tomato Paste, 1/8 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Veal Stock, 1/2 qt.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whole Milk, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sage, chopped, 2 Tbsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rosemary, chopped, 1 Tbsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bay Leaves, 3 ea.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sea Salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Black Pepper, cracked, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Nutmeg, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red Chili Flakes, to taste </span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cavatelli Pasta, cooked, 2 lbs.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Valley Shepherd Creamery Sheep's Milk Ricotta, 10 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large sauce pot, heat the guanciale over medium high heat until lightly browned.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add the chicken livers and cook until lightly browned.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a>3. Add lamb and brown. Add the celery, carrots, and onions and continue to cook until the onions are lightly caramelized.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Deglaze with red wine, scraping the bottom of the pan to incorporate the fond (caramelization) into the sauce. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the remaining ingredients, turn the heat down to low, and simmer slowly for 3 hours,. Adding more stock if necessary. Remove the bay leaves.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Cook the pasta until al dente and toss in the sauce with a small amount of the pasta water, allowing it to cook in the sauce for at least a couple of minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Divide the pasta evenly in bowls and garnish with 2 ounces of sheep's milk cheese for each bowl.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*note: it is best to make this sauce a day ahead and allow the flavors to develop.</span><br />
<br />
<div><br />
<div><br />
</div></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-87367856074407217592011-08-26T08:12:00.000-07:002011-08-27T08:05:14.445-07:00Cocktail = Palenque<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div><div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZMyxtH4DEuI/Tlhs4_HHnUI/AAAAAAAAAgY/TUXcm6f8oA8/s1600/Kan_balam_det.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZMyxtH4DEuI/Tlhs4_HHnUI/AAAAAAAAAgY/TUXcm6f8oA8/s400/Kan_balam_det.jpg" width="266" /></a></div><b>"I found myself caught in a dream about the lost tribes of the Maya and Inca last night - undoubtedly due to my recent overdoses of The History Channel. Knowing that I needed to post more cocktails on the blog, combined with my anticipation of my DJ friend from L.A. contributing music pairings to "all things alcoholic in nature", it seemed fitting that I create something that had the pinnings of some sort of tribute to Central and South America, which of course led me to tequila - figuratively, not literally. Hating the thought of a Margarita and wanting to keep some sort of local flavor - this is what I came up with. This tequila cocktail is crisp and fresh with undertones of botanicals, </b><b>molasses, ginger, cinnamon, and rooibos tea provided by the </b><b>addition of Snap - an Art in the Age ginger spirit from Philadelphia Distilling." - Corey</b><br />
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b></b></span></div><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span></div>Espolón Blanco Tequila, 2 oz.<br />
Art in the Age Snap Liqueur, 3/4 oz.<br />
Lime Juice, fresh, 1/2 oz.<br />
Agave Nectar, 1 Tsp. </span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Honey, 1 tsp.</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mint Leaves, fresh, 2 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jarritos Tamarind Soda, 1 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
1. Combine all of the ingredients in a shaker tin.<br />
2. Shake vigorously for 20 seconds to break up the mint leaf </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">release the oils.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 3. Double strain over cube ice into a double old fashioned glass.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Top with Tamarind soda.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-123847300363272882011-08-26T07:19:00.000-07:002011-08-26T07:19:31.292-07:00Cocktail = Huckleberry Thyme<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x9YE20E5kxc/TlepIdesksI/AAAAAAAAAgM/P8f1ZNNPiNA/s1600/huckleberry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-x9YE20E5kxc/TlepIdesksI/AAAAAAAAAgM/P8f1ZNNPiNA/s400/huckleberry.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span></div>Penn 1681 Vodka (or your favorite vodka), 1 1/2 oz.<br />
St. Germain Elderflower Liqueur, 1/2 oz.<br />
Fresh Lemon Juice, 1/2 oz. </span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon Zest, pinch<br />
Yellow Chartreuse Liqueur, 1/4 oz.<br />
Agave Nectar, 1/2 oz.</span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Honey, 1/4 oz.<br />
Thyme Leaves, fresh, pinch</span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Huckleberries, fresh, 2 oz.<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
1. Muddle the huckleberries in a shaker tin with the lemon zest.<br />
2. Add the remaining ingredients to the tin.<br />
3. Add ice and shake hard.<br />
4. Double strain over ice into a Collins glass.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<i>*Note: If you don't have agave nectar you can substitute simple syrup. If you don't have huckleberries, you can substitute blueberries.</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-20005539020711297132011-08-25T19:58:00.000-07:002011-09-11T13:47:44.958-07:00Ice Cream = Brown Butter + Urban Apiaries Honey 19143 + Peach<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="http://2.bp.blogspot.com/-V4nsKIpvwUk/TlcJLoiiUUI/AAAAAAAAAgI/Tnv0RX6jPXI/s1600/JCB_map3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-V4nsKIpvwUk/TlcJLoiiUUI/AAAAAAAAAgI/Tnv0RX6jPXI/s640/JCB_map3.jpg" width="480" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Urban Apiaries Honey has successfully produced urban honey here in Philadelphia and brought it to market. It's an exciting project that promises to stir a new movement. Each honey is labeled by zip code. In this recipe, I use 19143 from West Philly, but you can of course use your favorite." - Corey</span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><b>Yields about 1/2 gallon</b></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cream, 2 cups</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk, 2 cups</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Peaches, fresh, diced, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Egg Yolks, 9 ea.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar, 8 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vanilla bean, split, 1 ea.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">19143 Urban Apiaries Honey, 3 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Brown Butter, 4 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt, small pinch </span><br />
<div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Over medium high heat, brown the butter and stir in the honey while still hot. Make sure to keep an eye on the butter - it goes from brown to black in seconds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Combine the milk, cream, vanilla bean, and diced peaches in a sauce pan and bring just to a simmer over medium heat. Allow to simmer until the peaches are tender. Once they are tender, remove the vanilla bean and blend the mixture to puree the peaches and return to a simmer.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Blend the egg yolks with the sugar to make a liaison. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Temper the egg yolks by gradually adding about 1/3rd of the hot milk/cream/peach mixture, whisking constantly. Be careful not to scramble the eggs. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Mix the tempered egg mixture with the remaining hot milk mixture and cook, stirring constantly, to 180 degrees. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Blend in the brown butter and honey mixture and the salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Strain the mixture and cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Pour the mixture into your ice cream maker, following the directions for that particular machine. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Serve with fresh sliced peaches tossed in a small amount of honey.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*note- do not use frozen peaches for this recipe as the water content will form ice crystals in the ice cream.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>music pairing: tosca - honey </b></span></span></span><br />
<object height="40" width="250"><param name="movie" value="http://grooveshark.com/songWidget.swf" /><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=12538771&style=grass&p=0" /><embed src="http://grooveshark.com/songWidget.swf" type="application/x-shockwave-flash" width="250" height="40" flashvars="hostname=cowbell.grooveshark.com&songIDs=12538771&style=grass&p=0" allowScriptAccess="always" wmode="window" /></object><br />
<div><br />
</div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-12259983540524137422011-08-25T07:14:00.000-07:002011-09-07T13:15:42.804-07:00Risotto = Red Beet + Amarone + Arugula<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MJNQ7sSAmHQ/TlZcF5upV1I/AAAAAAAAAfw/8W-ALL7NHQg/s1600/Lamb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: black;"></span></b></span></a></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-jYowOs7UFw4/TlZeUPDIpLI/AAAAAAAAAf8/axXr_o7lfv4/s1600/Lamb2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-jYowOs7UFw4/TlZeUPDIpLI/AAAAAAAAAf8/axXr_o7lfv4/s400/Lamb2.jpg" width="231" /></a><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"I like to serve this risotto with a simple seared lamb loin. " - Corey</span></span><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">what you need:</span></span></b></span><br />
Yellow Onion<br />
Beet, raw, diced, 1/2 cup<br />
Amarone, 1/2 cup<br />
Beet puree, 1/2 cup (simply cook the beets in water until tender, drain, puree)<br />
Arugula, 2 cups<br />
Balsamic Vinegar, 1/4 cup<br />
Mustard Seed, 1 Tbs.<br />
Manchego Cheese, to taste for garnish<br />
Olive Oil, 1 fl. oz.<br />
Carnaroli Rice, 1 lb.<br />
White Wine, 2 fl. oz.<br />
Chicken Stock, 1 1/4 quarts<br />
Unsalted Butter, cubed, as needed<br />
Parmesan, freshly grated, 1/4 cup<br />
Lemon Zest, to finish, from 1 lemon<br />
<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: white;">how you make it: </span></span></b></span><br />
1. In a large pot, heat the oil over a low flame. Add the onions and sweat them until they are translucent (no brown).<br />
2. Add the mustard seeds and toast lightly.<br />
3. Add the Carnaroli rice and toast lightly (no color). Then add the Amarone wine and cook until dry.<br />
</span></span></span></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a>4. Add the diced beet and 1/2 of the beet puree.<br />
5. Add three cups of the chicken stock and the balsamic vinegar and cook, stirring a few times. (No need to stir constantly here. Simply shake the pan back and fourth and scrape the bottom once in a while.)<br />
6. When the stock is absorbed, add more and cook until it is fully absorbed again. Only add stock when the previous addition has been fully absorbed. You do not need to follow the method of adding the stock in thirds. Keep adding until the risotto is at the right consistency. It should be cooked but not mushy, and a little al dente.<br />
7. Add the rest of the beet puree and stir.<br />
8. Add the butter and the parmesan and stir to combine.<br />
9. Add the arugula and wilt lightly.<br />
10. Serve finished with Manchego cheese and lemon zest.</span></span></span></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"><div style="color: black; font-family: Times; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
<a href="http://1.bp.blogspot.com/-lUF3YVKv1l8/Tjqgu7gmudI/AAAAAAAAAdY/m-6K4K94_m8/s1600/talkheads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://1.bp.blogspot.com/-lUF3YVKv1l8/Tjqgu7gmudI/AAAAAAAAAdY/m-6K4K94_m8/s640/talkheads.jpg" style="cursor: move;" width="640" /></a><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><br />
</span></span></b></span></span><br />
<a href="http://3.bp.blogspot.com/-sVLXTsHggV4/TlfBhRICWPI/AAAAAAAAAgU/DDcW4oOp4ac/s1600/Photo+Brian+Head+Shot+B%2526W2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="75" src="http://3.bp.blogspot.com/-sVLXTsHggV4/TlfBhRICWPI/AAAAAAAAAgU/DDcW4oOp4ac/s200/Photo+Brian+Head+Shot+B%2526W2.jpg" width="50" /></a><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">note from brian/winemaker:</span></span></span></b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: white;"> </span></span></span></span></b></span><br />
<span class="Apple-style-span" style="color: white;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Most Amarones carry a high price, but there are some good values out there if you look hard enough. I suggest Cantina Amarone de Valpolicella, unless your willing to splurge a little and go with one of the classics, Allegrini Amarone Classico - still a good value for the quality of this wine but priced around $75."</span></span></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/-Ab0kg4EzcR8/TlZXGpQvJaI/AAAAAAAAAfs/xrdYRCmemlg/s1600/D71_7829.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="75" src="http://2.bp.blogspot.com/-Ab0kg4EzcR8/TlZXGpQvJaI/AAAAAAAAAfs/xrdYRCmemlg/s320/D71_7829.bmp" width="50" /></a><b><span class="Apple-style-span" style="font-weight: normal;"><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">note from corey : "the myth of the figure eight move"</span></span></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white;"> </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white;"></span>When learning to cook, it is important to remember the nature of the ingredients you are working with, and how they react to heat and manipulation. Different varieties of rice have differing levels of starch and nutrition. Rice grains contain two different types of starch: amylose and amylopectin. Understanding the difference between these two can be difficult, but what you need to know is that long grain rice has the most amylose, which is less sticky, and medium grain rice has amylopectin, which makes it more sticky. I use Carnaroli rice (a rice with a short, plump grain that is grown in the Piedmont and Lombardy regions) instead of Arborio because it has the requisite starch content, but retains its moisture and shape through the cooking process.</span></span></b></div></div><div style="color: black; font-family: Times; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
When you are cooking risotto, the rice softens as it cooks, and therefore becomes more tender. Stirring constantly in a figure eight motion breaks up the grains and causes them to release more starch. The end result will be a sticky, gluey mass. Instead of using the figure eight technique, stir the rice only occasionally to make sure nothing sticks to the bottom of the pan, and move the pan back and forth every once in a while to rotate the rice from the top to the bottom. Proper risotto will be loose, creamy, and have a sheen. When you shake the pan back and forth, it should flow like a mass of lava, and not be overly liquid, or overly firm. I had the good fortune of preparing a wine dinner with an Italian chef who had just received his third Michelin Star. We prepared a red wine risotto with stuffed squab. When serving the risotto, he laid it out on a round plate, and it flowed smoothly out to the edges- a sharp contrast to the scooped out mass of risotto found in many restaurants. It was sauce-like, but rich, creamy, and shiny. It was delicious and authentic. This risotto gets a kick from the earthy red beet, floral acidity of lemon and balsamic, and peppery spiciness of arugula.</span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b></span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"></span></span></b></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #cc0000;"><div style="color: black; font-family: Times; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div></span></span></b> </span></span></b></div></div></span></span></b></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-57733625375602059782011-08-24T06:39:00.000-07:002011-09-07T13:15:55.526-07:00Soup = Local Mushroom + Porcini + Pine Nut<div dir="ltr" style="text-align: left;" trbidi="on"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: white;">what you need:</span></span></span></b><br />
<div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Extra Virgin Olive Oil, as needed<br />
Onions, finely chop 1 pound<br />
Garlic Cloves, thinly sliced, 3 ea.</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">White Pepper, 1/4 tsp.</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dry White Wine, 1/4 cup<br />
Fresh Thyme Leaves, 1 Tbs.<br />
Local Mushrooms, (Hen of the Woods, Oyster, Crimini, or anything available in your area) finely chopped, 1 1/2 pounds</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Porcini, large dice, 1/2 pound<br />
Vegetable Stock, 2 qts.<br />
Sherry Pedro Jimenez, 2 oz.<br />
Pine Nuts, toasted, 8 oz.<br />
Kosher Salt, to taste</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cracked Pepper, to taste</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon Zest, to finish</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Petite Croutons, to finish</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Creme Fraiche, 3 oz.<br />
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">how you make it: </span></span></span><br />
1. In a very hot, dry pan, begin searing the Porcini mushrooms. Once the mushrooms have begun to sear a little, you can add a touch of oil. When the Porcini have browned, remove them from the pan and season them with a little salt and pepper.</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a large pot, sweat the onions and the garlic over medium heat until the onions are translucent.<br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a>3. Add the fresh thyme, fresh mushrooms, and the white pepper and continue to cook over medium heat until the moisture has evaporated.<br />
4. Deglaze the mixture with the white wine.</span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the vegetable stock, and simmer for 30 minutes over low heat. </span></b></div><div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Season the soup with the salt and pepper.<br />
7. In a food processor blend the pine nuts and the Sherry until they are smooth.<br />
8. Stir the pine nut mixture into the soup. Adjust the viscosity with a little more vegetable stock if needed, and adjust the seasoning with salt and pepper.<br />
9. Serve the soup hot and finish with the roasted Porcini, lemon zest, creme fraiche, and a few croutons.</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div><br />
</div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-20166195224520212862011-08-07T11:21:00.000-07:002011-09-11T13:21:47.789-07:00Night Market<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SnJz0ed3IyU/Tj7MGBW46gI/AAAAAAAAAek/CMakgksa90E/s1600/night+market.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-SnJz0ed3IyU/Tj7MGBW46gI/AAAAAAAAAek/CMakgksa90E/s640/night+market.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My son's replica of Night Market</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AZx1NdvU4kE/Tj7SGS_EOxI/AAAAAAAAAes/LXvV9U8T2dw/s1600/kjill.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-AZx1NdvU4kE/Tj7SGS_EOxI/AAAAAAAAAes/LXvV9U8T2dw/s200/kjill.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>I've been taking my son to local farms and markets in hopes of helping him understand where food comes from and how it's grown. The benefit to me is that I get to spend time with my favorite person, and when we get back home I get to teach him how to cook in the same way I learned - watching at the foot of the stove and helping with some of the easier tasks. As part of his experience, I've decided to take every opportunity to introduce him to new types of food, and Night Market at Mt. Airy provided just the right opportunity. We arrived at a crowded Night Market and hit as many food trucks as time would allow, and my boy, who usually doesn't sit still for long, waited patiently for a Dapper Dog and Strawberry Water Ice. Later, we hit Gigi and Big R and worked our way over to Sweet Box (who sold out in record time). Small moments like seeing him sitting on a curb digging into his first water ice are golden to me. As a father, you can only hope that the times you spend with your son have some lasting effect. Today, he appeared at my side and excitedly announced that he had a surprise for me. Leading me to his room, he showed me his replica of Night Market, complete with skyline and food trucks. "See Daddy-o, this is chicken food twuck (Gigi and Big R) and this is ice cream food twuck." I couldn't be happier.... I'm a proud Daddy-o!</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">music pairing: elbow - lippy kids</span></b></span></span><br />
<br />
<object height="40" width="250"><param name="movie" value="http://grooveshark.com/songWidget.swf" /><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=29350503&style=grass&p=0" /><embed src="http://grooveshark.com/songWidget.swf" type="application/x-shockwave-flash" width="250" height="40" flashvars="hostname=cowbell.grooveshark.com&songIDs=29350503&style=grass&p=0" allowScriptAccess="always" wmode="window" /></object><br />
<div><br />
</div></div></span></span></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-58948145961692070022011-07-30T23:42:00.000-07:002011-09-07T13:16:34.916-07:00Snack = Fried Olives + Birchrun Hills Blue + Illg's Sausage / Stuffed<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://1.bp.blogspot.com/-076I1DDEgv0/TjbZe9iDKgI/AAAAAAAAAcQ/OS8MtGdHMeI/s1600/olive.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-076I1DDEgv0/TjbZe9iDKgI/AAAAAAAAAcQ/OS8MtGdHMeI/s400/olive.jpg" width="267" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">"These pumped up olives make a great bar snack or hors d'oeuvre for a dinner party." - Corey</span></b></span><br />
<div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="background-color: #999999;"><span class="Apple-style-span" style="color: white;">what you need:</span></span></b></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green Olives, rinsed and dried, 20 each</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Birchrun Hills Blue Cheese, 3 oz.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pecorino Romano, grated, 1/2 oz.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Illg's Italian Sausage, cooked, drained and cooled, 2 oz.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Thyme Leaves, 1/4 tsp.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon Zest, from 1/4 of a lemon</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cracked Black Pepper, pinch<br />
Flour, 1 cup<br />
Eggs, (mixed with a pinch of salt), 4 each<br />
Japanese Bread Crumbs (panko), ground fine, 1 cup<br />
Corn or Canola Oil, for frying, as needed<br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
1. In a bowl, mix the cheeses, cooked sausage, thyme, lemon zest, and pepper together until fully combined.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Using a pastry bag and a small round tip, pipe the mixture into the cavity of each olive.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Dust the stuffed olives in flour, then egg mixture, then Japanese Bread Crumbs. (make sure the olives are fully but lightly coated)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Fry the olives at 350 degrees F for about 35-45 seconds until golden brown. Serve.</span><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><br />
</span></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<br />
<div><br />
</div></div></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-8090207917281074112011-07-30T23:41:00.000-07:002011-09-07T13:17:10.522-07:00Lunch = Roasted Marrow Bones + Parsley + Lemon + Pickled Onions + Toast<div dir="ltr" style="text-align: left;" trbidi="on"><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zAh6LZeFL2E/TjSPhnknaZI/AAAAAAAAAcE/k4ddNw5-k0U/s1600/marrow.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-zAh6LZeFL2E/TjSPhnknaZI/AAAAAAAAAcE/k4ddNw5-k0U/s320/marrow.jpg" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Marrow bones, seen here in a veal shank, are often overlooked. Here, I give you a recipe that is simple and easy to achieve, and will impress any gourmand. Note that some cooks prefer to go straight to the oven with the bones without blanching, while others soak the bones, or boil them, or even cook them in broth. It is a matter of preference." - Corey</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 4</span></b><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">what you need:</span></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 " veal marrow bones, 12 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">water, 1 gallon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">white onion, julienned, 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">flat leaf parsley, leaves and stems, 6 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">thyme sprigs, 4 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">peppercorns, whole, 3 each</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it</b></span></span><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Bring the water to a boil with the onion, parsley, thyme and peppercorns. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Boil the veal bones for 5 minutes. Remove and pat dry.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a shallow pan, roast the bones at 450 degrees for about 20 minutes until a knife passes through the marrow easily.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Serve immediately with grilled rustic bread, parsley and lemon salad, and pickled onions.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a></span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>for the parsley and lemon salad:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">parsley leaves, whole, 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">lemon zest, from 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">maldon sea salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">extra virgin olive oil, 2 Tbs.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">black pepper, ground, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">capers, rinsed, whole, 1 Tbs.</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a bowl, toss the parsley, lemon zest, and capers together.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add the olive oil and toss.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Season with salt and pepper.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Serve alongside the veal bones and grilled bread.</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>for the quick pickled onions:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">red onion, julienned, 8 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">white wine vinegar, 2 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">water, 2 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sugar, 2 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mustard seeds, 1/4 tsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coriander seeds, 1/4 tsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">kosher salt, pinch</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Bring the vinegar, water, sugar, and spices to a boil in a medium sized pot.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Stir to dissolve the sugar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Pour the hot mixture over the julienned onions and let stand until cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Serve alongside the veal bones, grilled bread, and parsley salad.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;"><b>for the grilled bread:</b></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">crusty baguette (or other rustic bread), sliced 1/2" thick, 12 pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">kosher salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">black pepper, cracked, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olive oil, 2 Tbs.</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Brush the bread slices with olive oil, season with salt and pepper, and grill. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aud3-Y4RHGo/TjqcpZrOn8I/AAAAAAAAAdQ/v6h37M2Q0E4/s1600/talkheads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://1.bp.blogspot.com/-aud3-Y4RHGo/TjqcpZrOn8I/AAAAAAAAAdQ/v6h37M2Q0E4/s640/talkheads.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #741b47; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b></span></span></div><div class="" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-v3oZ7FeKXeg/TjR8HvkdK4I/AAAAAAAAAb4/Qn_igL1cHSU/s1600/Photo+Brian+Head+Shot+B%2526W2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="50" src="http://4.bp.blogspot.com/-v3oZ7FeKXeg/TjR8HvkdK4I/AAAAAAAAAb4/Qn_igL1cHSU/s200/Photo+Brian+Head+Shot+B%2526W2.jpg" width="32" /></a></div><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">note from brian/winemaker: </span></b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Depending on the richness of the marrow, I would go with a youthful Chablis. The acid will compliment the marrow and round out the lemon and onions. If the marrow is really rich, go with a Burgundy.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<div class="" style="clear: both; text-align: left;"><div><br />
</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-4190132092359835692011-07-28T12:49:00.000-07:002011-09-07T13:17:34.088-07:00Dessert = "Pure Black" Pots de Crème + Sweet Lemon Mascarpone + Chocolate Crumble<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5M62YFAADa8/TjLdsQoyU5I/AAAAAAAAAbw/wu_pgSTrHf0/s1600/coffee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-5M62YFAADa8/TjLdsQoyU5I/AAAAAAAAAbw/wu_pgSTrHf0/s400/coffee.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Inspired by La Colombe's Pure Black bottled coffee, I created this recipe. The bourbon and black coffee in the pots de creme and the guajillo and canela in the chocolate crumble are meant to reflect the smokey flavors and cuisine of the south that are said to be the inspiration behind the new coffee. Of course, you'll want to pair this with a cold Pure Black." - Corey</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Makes About 4 - 4oz portions</span></div><div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>what you need:</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heavy Cream, 8 fl. oz. (1 cup)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk, 2 fl. oz.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">La Colombe Pure Black Coffee (or your favorite strong coffee), 2 fl. oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bourbon, 1/2 fl. oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar, 1 1/2 oz. weight</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Egg Yolks, 2 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dark Chocolate Chips, 3 1/4 oz. weight</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Combine the coffee, bourbon, and the milk together in a saucepan and reduce over medium heat by a little more than half, leaving an amount of 2 fl. oz. for use in the recipe. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Combine the coffee and milk mixture with the heavy cream and heat to a gentle simmer.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a metal bowl, using a whisk, mix the yolks and sugar together.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Slowly whisk the hot cream mixture into the yolk and sugar mixture, being careful not to scramble the eggs..</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Place the metal bowl over a hot water bath on the stove and cook over a medium heat to 175˚F, stirring the mixture constantly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Pour the cooked mixture over the dark chocolate chips and blend so that all the chips are melted.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. When melted, strain through a sieve and pour into 4 oz. mason jars. Store in the refrigerator until cool and set.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Top with chocolate soil and a quenelle of sweet lemon mascarpone. Serve.</span><br />
<ol start="1" style="margin-top: 0in;" type="1"></ol><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">for the chocolate crumble:</span></b></span></span></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar, 4 1/4 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Almond Flour, 4 1/4 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">All-Purpose Flour, 2 1/2 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Black Cocoa, dutched , 1/2 oz.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Atomized Chocolate Powder, 1 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Canela (Mexican Cinnamon), ground, 1 pinch</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Guajillo Chile, ground fine, 1 pinch</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Butter, melted and at room temp., 4 1/2 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt, 1/4 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cacao Nibs, finely ground, 2 oz.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Orange Zest, 1/2 tsp.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven to 300</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">˚F</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a mixing bowl, blend all of the ingredients (except for the cacao nibs) together and spread onto a lined cookie sheet (preferably lined with a silpat mat).</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place the sheet in the middle of the oven and bake for 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Remove the mixture and allow to cool. When cool, break up the mixture into crumbs resembling soil, and mix in the ground cacao nibs. Place in a sealed container and reserve in the refrigerator until needed.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">for the sweetened lemon mascarpone:</span></b></span></span><br />
Mascarpone Cheese, softened, 3 oz.<br />
Confectioner's Sugar, 1/2 Tbsp.<br />
Lemon Zest, from 1/4 of a lemon<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
1. Whisk the ingredients together and chill in the refrigerator for 1 hour</span>.</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b></b></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b><div><br />
</div></b></span></span></span></span></span></div></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-62603123315188173202011-07-28T09:06:00.000-07:002011-09-07T13:17:56.686-07:00Brunch = Duck Leg Confit + Fried Egg + Summer Vegetable Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8BjaOBoAg0I/TjGEq4Ci6DI/AAAAAAAAAbM/gANtjkB1Y5w/s1600/french+market.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-8BjaOBoAg0I/TjGEq4Ci6DI/AAAAAAAAAbM/gANtjkB1Y5w/s400/french+market.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Being the only member of my family born outside of Pennsylvania and Ohio meant that I had no real connection to the stories of where my ancestors actually came from. My father never spoke much of it. After doing extensive research, I discovered roots back to Alsace and Lyon. After leaving Alsace for religious and economic reasons, my ancestors settled in the Delaware Valley as brickmakers, laborers, and farmers. In honor of them. I'm going French today." -Corey</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> <b>Serves 4 </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">what you need:</span></span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
Duck legs, 4 ea. (your local butcher can fabricate them for you)<br />
Kosher Salt, 3 Tbs.<br />
Black Pepper, ground fresh, 1 tsp.<br />
Thyme leaves, 1 tsp. </span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Flat leaf parsley, chopped fine, 1 tsp.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cloves, toasted, whole, 4 each</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mustard seed, toasted, whole, 1/2 tsp.<br />
Rosemary, chopped fine, 1 tsp.<br />
Garlic cloves, 3 ea.<br />
Duck fat, 3 cups</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh eggs, 4 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sungold tomatoes, halved, 16 each</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Variety of fingerling potatoes, 12 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Summer squash, sliced in half and again in 1/4" slices, 1 large</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Frisée</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> lettuce, picked to small size, 2 cups</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Petite croutons, 1/2 cup</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Maldon salt, to taste</span></div><div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>for the vinaigrette:</b></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sherry vinegar, 4 Tbs.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Extra virgin olive oil, 12 Tbs.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Brown mustard, 1 Tbs.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds, toasted, 1 tsp.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shallots, minced, 1 Tbs.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Orange zest, from 1 orange</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and Pepper, to taste<br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
1. Get your legs fabricated from your local butcher. Mix the Kosher salt, pepper, thyme, parsley, cloves, mustard seeds, rosemary, and garlic together in a bowl and allow to sit for 3 hours. Season both sides of the duck legs with the mixture. Place in a shallow pan, cover and refrigerate for 2 days.<br />
2. Remove the duck legs, and rinse them gently, and pat them dry, reserving the cloves and the garlic.<br />
3. Over a low heat, bring the duck fat to a simmer, add the legs, garlic, and cloves. Pour the mixture over the duck legs in a pan that just fits the legs and allows the fat to cover them.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
4. Cover the pan cook in the oven at 250 degrees for at least 3 hours until fork tender. Remove the cloves and garlic (you can keep the garlic, warm it, and use as a spread for grilled bread if you like) and let the legs rest in the fat for 1 hour.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Make the vinaigrette by blending the sherry vinegar and spices together and slowly whisking in the olive oil until completely emulsified. Set aside.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Blanche the potatoes whole and un-peeled ("en chamis") until just tender in salted water and cool. (do not overcook). Peel and slice into 1/2 inch thick coins.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Gently sauté the squash in a small amount of duck fat until just tender. Remove and marinade with a small amount of the sherry vinaigrette.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. When the potatoes are cool, mix them with a small amount of sherry mustard vinaigrette and allow to marinade for at least 15 minutes. Marinate the tomatoes as well.<br />
9. When ready to serve, place a small amount of the fat in a pan over medium-high heat and crisp the skin of the legs, then place them in a 325 degree oven to heat through. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. To serve, place a few potatoes on the plate, dispersed with some of the Frisée, squash and the tomatoes. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Fry the egg to over easy and season with salt and pepper. Place the egg on one side of the plate on top of the vegetables and place the warm duck leg on the other side.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Garnish the dish with petite croutons and drizzle some of the remaining sherry mustard vinaigrette over the plate. Finish with Maldon salt and serve with grilled country bread or without.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lUF3YVKv1l8/Tjqgu7gmudI/AAAAAAAAAdY/m-6K4K94_m8/s1600/talkheads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://1.bp.blogspot.com/-lUF3YVKv1l8/Tjqgu7gmudI/AAAAAAAAAdY/m-6K4K94_m8/s640/talkheads.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: purple; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div class="" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-mP_3_bh9sm4/TjGRlpuUzLI/AAAAAAAAAbk/dmp0Pn65f9M/s1600/renee+shotcut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="50" src="http://3.bp.blogspot.com/-mP_3_bh9sm4/TjGRlpuUzLI/AAAAAAAAAbk/dmp0Pn65f9M/s200/renee+shotcut.jpg" width="32" /></a><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> <span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>note from renee: </b>"Saturated fats, such as the duck fat used in duck confit, have gotten a bad rap for many years. Bring in the French Paradox; in France, duck and goose fats are highly used, yet the heart attack and heart disease rates are noticeably lower. Duck fat is rich in Omega 6 and Omega 3 fatty acids, which are believed to decrease inflammation, heart disease and many types of cancer. The difference between duck fat versus chicken or turkey fat, is that it contains more linoleic acid, which makes it more like olive oil. "</span></span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span><br />
<a href="http://4.bp.blogspot.com/-rzeHG9R_C8M/TjGTHd1U6BI/AAAAAAAAAbo/EbNLEuWkNFI/s1600/Photo+Brian+Head+Shot+B%2526W2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="50" src="http://4.bp.blogspot.com/-rzeHG9R_C8M/TjGTHd1U6BI/AAAAAAAAAbo/EbNLEuWkNFI/s200/Photo+Brian+Head+Shot+B%2526W2.jpg" width="32" /></span></a><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">note from brian/winemaker:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">"I suggest an aged Amarone. The fat in the duck fits well with the full body of the wine."</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><br />
</b></span></div><div><br />
<br />
</div></span></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-58852316390058880832011-07-25T06:54:00.000-07:002011-09-07T13:18:37.496-07:00Dessert= Frozen Strawberry Tellicherry Souffle + Spiced Pecans<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9kVg01sMDzs/Ti1mZ3ifa1I/AAAAAAAAAao/V8EoJ22WOv0/s1600/straw+souffle2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9kVg01sMDzs/Ti1mZ3ifa1I/AAAAAAAAAao/V8EoJ22WOv0/s400/straw+souffle2.jpg" width="301" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"Yesterday, after a blazing hot trip to the park, my son wanted ice cream. Realizing my ice cream maker was still packed away in the far corner of a cramped storage room, and having already shortened my life by climbing up slides and squeezing through plastic tubes that had baked to a temperature close to the surface of the sun, I concluded that I would not be scaling the peaks and valleys of cardboard boxes in search of a machine that would do the churning for me. Without the spinning paddles of my machine, stirred custard in the traditional ice cream form was a no-go. I decided on a frozen souffle recipe that could be accomplished with a whisk and a bowl, and little else. When finished, I stored and served the souffles in little mason jars, essentially creating little ice cream cups."</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> P.S. When I'm making this for myself, I cook the strawberries down in Heitz Cellars Ink Grade Port.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yield: 8 - 4 oz Mason Jars<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>what you need:</b></span></span><br />
Egg yolks, 6 each<br />
Sugar, 4 oz.<br />
Orange zest, 1/2 tsp.<br />
Whipped cream, 2 cups<br />
Fresh strawberries, quartered, 10 each</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ground cinnamon, 1 tsp.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tellicherry pepper, cracked, 10 peppercorns</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Orange blossom honey, 1 Tbsp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Water, 3 Tbsp. (or Port wine if you like)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh mint, for garnish, 8 leaves</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh strawberries, diced, for garnish, 8 each</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spiced pecan halves, recipe follows, 16 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a></span></div><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>for the spiced pecans:</b></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pecan halves, 1 cup<br />
Orange blossom honey, 3 Tbsp. <br />
Fleur de sel, 1/2 tsp.<br />
Cinnamon, 1 pinch <br />
Tellicherry pepper, cracked, 4 peppercorns<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
1. Preheat the oven to 225 degrees. Place the pecan halves on a non-stick cookie sheet and warm the pecans for about 5 minutes. (This step is very important to keep the pecans from clumping together.)<br />
2. Warm 3 Tbsp. of honey, pinch of cinnamon, and 4 of the cracked Tellicherry peppercorns in a saucepan. <br />
3. Pour the nuts into a bowl and add the honey mixture and the salt. Toss to evenly coat the pecans. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Spread the pecans into a single layer and bake for 1 hour, rotating once. Remove and cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. In a shallow pan over medium heat, cook the 10 quartered strawberries with 3 Tbsp. water, the 10 cracked Tellicherry peppercorns, 1 tsp. ground cinnamon, and 1 Tbsp. of honey. Cook the strawberries until tender and the liquid has reduced to a syrup. Mash the strawberries. (If you would like a smoother souffle you can puree the strawberries at this point.) Cool the strawberries in a bowl over an ice bath. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 6. Whip the heavy cream to medium peak and refrigerate. </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Combine the egg yolks and sugar in a non-reactive bowl and whisk over a water bath, heating to 145 degrees. (Be careful not to scramble the eggs). </span><br />
<div></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Using rubber spatula fold in the mashed strawberries and orange zest, then fold in the chilled whipped cream slowly.<br />
9. Immediately divide the mixture evenly among the mason jars and place in the freezer until frozen completely.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. When frozen, garnish with spiced pecans, mint, and diced fresh strawberries. Serve.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*note: pull out of the freezer about 15 minutes before serving to allow to soften a bit.</span></div><div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><br />
</span></span></b></span></span><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;"></span></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;"><div><br />
</div></span> </span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"><div><br />
</div></span></span></b></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-25065693028073311942011-07-23T14:28:00.000-07:002011-08-05T13:13:37.412-07:00"Strawberries & Cream" = Strawberry + Kaffir Lime Tapioca Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal"><a href="http://4.bp.blogspot.com/-de9s4EoQYms/Tisg6TGdYmI/AAAAAAAAAaU/lCqhc4dFqeQ/s1600/strawberry+cream+photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-de9s4EoQYms/Tisg6TGdYmI/AAAAAAAAAaU/lCqhc4dFqeQ/s400/strawberry+cream+photo.jpg" width="400" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #ffe599;"> </span></b></span><span class="Apple-style-span" style="font-weight: normal;"><b>About 4 servings</b></span></b></span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">what you need:</span></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heavy Cream, 1 1/2 cups</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk, 1 1/2 cups<br />
Orange Blossom Honey, 3 1/2 oz<br />
Tapioca Pearls (not instant), 1 1/2 oz<br />
Coconut Milk, 6 1/2 oz</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kaffir Lime Leaves, lightly crushed, 2 each</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Mint, julienned, 5 leaves</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Strawberries, sliced, 4 cups</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Whipped Cream, for garnish, 8 oz<br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>how you make it:</b></span></span><br />
1. In a large sauce pan, simmer the kaffir leaves in the milk for 10 minutes over low heat. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Remove the leaves from the milk and discard the leaves. Add the honey to the milk and bring the mixture to a simmer over medium heat.<br />
3. Add the tapioca pearls and reduce the heat to low. Stir occasionally, ensuring that none of the pearls are sticking to the bottom of the pan. Cook for about 20 minutes until the pearls are al dente.<br />
4. Place the mixture in a bowl over an ice bath and stir to cool completely. Refrigerate the mixture overnight. <br />
5. The next day, remove the mixture from the refrigerator and stir in the coconut milk. Bring to a simmer and cook for about 2 minutes until the pearls are just tender.<br />
6. Over an ice bath, cool the mixture again and refrigerate until you are ready to serve.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Portion the soup in the bottom of 4 bowls with 1 cup of the sliced strawberries and some of the fresh mint. Top with fresh whipped cream and serve. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>music pairing: peter bjorn and john - young folks </b></span></span></o:p><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b></b></span></span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: black;"><object height="40" width="250"><param name="movie" value="http://grooveshark.com/songWidget.swf" /><param name="wmode" value="window" /><param name="allowScriptAccess" value="always" /><param name="flashvars" value="hostname=cowbell.grooveshark.com&songIDs=7279815&style=grass&p=0" /><embed src="http://grooveshark.com/songWidget.swf" type="application/x-shockwave-flash" width="250" height="40" flashvars="hostname=cowbell.grooveshark.com&songIDs=7279815&style=grass&p=0" allowScriptAccess="always" wmode="window" /></object></span></span></span><br />
<div><br />
</div></b></span></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-65279931023926479972011-07-22T16:17:00.000-07:002011-08-16T06:14:20.975-07:00Fruit Butter = Fig + Clementine<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SYlNim4fqv0/Tirpf050K9I/AAAAAAAAAaE/W7TPnk8WAMQ/s1600/fig+butter+pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-SYlNim4fqv0/Tirpf050K9I/AAAAAAAAAaE/W7TPnk8WAMQ/s320/fig+butter+pic.jpg" width="320" /></a></div>Renee (the blog's nutritionist) has taken a swing at preparing this recipe. Living the good life in Napa has given her time to boost the harvest of her backyard garden, and her fig trees have produced an abundance of fruit. When she asked me what to do with all of her left over figs, I gave her a recipe that originally called for blood oranges (which by the way are not in season). Ever witty and demanding as she is, she threatened my well-being with harm untold if the recipe turned out to be a disappointment. This whole Napa Valley society thing has gone to her head. Faithfully though, she made her way to the local shi shi market- no doubt driving in a way that would be considered utterly unacceptable to the valley elite, but completely normal for Renee.<br />
<br />
Being that clementines were the only citrus fruits beautifully displayed among the fine bottles of wine and cheese- the standard diet of wine types, she flung them into this version. The result of her decision giving the butter a perfumed citrusy flavor. Locally, I serve this condiment with Illg's Westphalian Ham. Ernie Illg is a local charcuterie craftsman that still does it the traditional way. You can find a link for him on the home page. The fig butter and ham is a really great pairing and this recipe is so easy to make, as Renee has so generously volunteered to demonstrate in the pictures she sent me.<br />
<br />
At one time I had seven fig trees in my yard. Foolishly I asked for help trimming off some of the branches that had begun to drag the ground after years of heavy neglect. I called on a friend who owned a landscaping company for assistance, and he kindly obliged. I left for work trusting that the trees were in good hands. I returned to find the trees bare of limbs and figs alike. Apparently figs are a favorite of the local "landscaping union". Luckily, they got the first crop of the year, which tends to be more acidic. I successfully harvested the second crop, which by all accounts lived up to the wait, and spent the season grilling them to place over salads, and coming up with fig butter recipes. Canning is a good use for the season's first harvest as you can sweeten them up a bit and control the acidity in the cooking process.<br />
<b></b><br />
<b></b><br />
<b></b><br />
<b><div style="display: inline !important;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="display: inline !important;"><div style="color: black; font-family: Times; font-weight: normal;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-ROIbblcKV1c/TineDP-pV0I/AAAAAAAAAZk/CK_vxW2hu9w/s1600/fig+mep2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-ROIbblcKV1c/TineDP-pV0I/AAAAAAAAAZk/CK_vxW2hu9w/s200/fig+mep2.png" width="200" /></a></div><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: white;">what you need:</span></span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div style="text-align: left;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> figs, halved, fresh, 4 pints </span></div></div><div style="color: black; font-family: Times; font-weight: normal;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://3.bp.blogspot.com/-m9bHxXeluEA/TineQ39eqxI/AAAAAAAAAZo/5q0VS25rl8Q/s1600/figmep5.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-m9bHxXeluEA/TineQ39eqxI/AAAAAAAAAZo/5q0VS25rl8Q/s200/figmep5.png" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">clementine segments, 1 pint<br />
honey, 2 cups<br />
clementine zest, dried, 3 oz.<br />
ground cardamom, 1 Tbs.<br />
cinnamon, ground, 1 tsp.<br />
vanilla bean seeds, from 1 bean<br />
clementine juice, 1/2 cup<br />
water, 1 cup</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: white;">how you make it: </span></span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<span class="Apple-style-span" style="font-weight: normal;"> 1. Cook all of the ingredients together until the liquid is reduced to almost dry.<br />
2. Puree all of the ingredients and pour them into sterilized canning jars. Heat process and refrigerate until needed.</span></span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div></div></div></div></div></b></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-61672099354722622942011-07-22T11:46:00.007-07:002012-07-05T07:38:24.858-07:00Cocktail = Cucumber + Vodka + Mint / Aqua Fresca<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://4.bp.blogspot.com/-llRsqTeYcL8/TinDmbRfn8I/AAAAAAAAAY8/wW6bbrEFQD8/s1600/hasty+pudding+photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-llRsqTeYcL8/TinDmbRfn8I/AAAAAAAAAY8/wW6bbrEFQD8/s400/hasty+pudding+photo.jpg" width="265" /></a><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"This heat can make you do crazy things. Try cooling off with this refreshing cocktail." -Corey</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b></b></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b></b></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><div><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">what you need:</span></span></b></span></div></b></span></span> Your Favorite Vodka, 1 1/2 oz<br />
Cucumber, peeled, diced, 1/2 each</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Mint Leaves, 2 each<br />
Fresh Sweet and Sour, 3/4 oz<br />
Boylan's Lemon Seltzer, 1/2 oz<br />
Cucumber Wheel Garnish, 3 slices<br />
Mint Garnish, 1 bunch</span><br />
<div><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">how you make it:</span></span></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a shaker tin, muddle the cucumber with a couple leaves of mint and the sweet and sour.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add ice and vodka and shake vigorously.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Pour into a glass and add seltzer and stir.</span></div><div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span><br />
<a href="http://4.bp.blogspot.com/-tygZzFdL6Z8/Tjmcoyi3asI/AAAAAAAAAcw/1kqqWKB4ut8/s1600/D71_7829.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="100" src="http://4.bp.blogspot.com/-tygZzFdL6Z8/Tjmcoyi3asI/AAAAAAAAAcw/1kqqWKB4ut8/s320/D71_7829.png" width="64" /></a><br />
<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #666666;">music pairing: andrew bird - nervous tic </span></span></b></span><br />
<b><span class="Apple-style-span" style="color: white;"></span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"My crazy sister used to stick her head in the oven trying to light it - giving her a new perm every time she found success. Thanks to her I get a nervous tic when the pilot light goes out." - Corey</span></span> </b><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b></b></span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b><div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/wRk2iHkOcNE?feature=player_embedded' frameborder='0'></iframe></div></div></b></span> <span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b> </b></span></span></div></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-1189591000300194242011-07-22T08:25:00.000-07:002011-08-03T09:51:59.390-07:00Cocktail = Watermelon + Basil + Rum<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_VfiZ9N2rJU/TimWKY2GuoI/AAAAAAAAAY0/EVuan8-h-48/s1600/watermelon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_VfiZ9N2rJU/TimWKY2GuoI/AAAAAAAAAY0/EVuan8-h-48/s320/watermelon.jpg" width="213" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span><br />
10 Cane Rum, 1 1/2 oz<br />
Fresh Watermelon, seeded, chopped, 4 oz<br />
Fresh Basil, 1 leaf, julienne<br />
Fresh Sweet and Sour, 1/2 oz<br />
Boylan's Lemon Seltzer, 5 oz<br />
Basil Flower Garnish, 1 each<br />
Watermelon Garnish, 1 each<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">how you make it:</span></b></span></span><br />
1. In a shaker, combine the rum, watermelon, basil leaf, and sweet and sour with ice. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Shake vigorously to break up the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">watermelon and release the oils from the basil.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour over ice, add the lemon seltzer and stir.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Garnish with basil flower and watermelon wedge.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></span></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-36546673907620290892011-07-21T10:20:00.000-07:002011-08-15T18:45:45.744-07:00Toast = Trout Rillettes + Apple Cider Crème Fraîche + Lovage<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yield 8 Servings</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oTOdB9okjwI/TiG52T8934I/AAAAAAAAAX8/AMH9GqCJYDs/s1600/trout+pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-oTOdB9okjwI/TiG52T8934I/AAAAAAAAAX8/AMH9GqCJYDs/s400/trout+pic.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">what you need:</span></b></span></span><br />
prosecco or other light white wine, 1 cup<br />
apple cider, 1 cup (for poaching fish) + 1 cup (for reduction)<br />
water, 3 cups<br />
shallots, sliced, each <br />
trout fillets, boneless, skinless, 2 pounds <br />
mustard seeds, toasted, 1/2 tsp</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cracked black pepper, to taste</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fleur de sel, to taste<br />
fresh horseradish, 1/2 tsp<br />
lime zest and juice, ½ of a lime<br />
extra virgin olive oil, 5 Tbsp + 2 Tbsp (for grilling bread)<br />
crème fraîche, 2 Tbsp </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">lovage, chopped, 2 tsp</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">baguette or other rustic bread, sliced 1/2 inch thick, 16 pieces</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fuji apple, julienne, 1 each<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: #f3f3f3;">how you make it:</span></b></span></span><br />
1. In a small sauce pot, reduce 1 cup of the apple cider down to 1 Tbsp. Cool completely.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. When the cider is cool, mix with the crème fraîche and chill for at least 30 minutes.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a medium-sized pot, bring 3 cups water, the remaining 1 cup cider, wine and shallots to a gentle simmer.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Poach the trout in the simmering water for 7-10 minutes until the fish is cooked. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Remove the fish and let it rest for 5 minutes, then cool completely in the refrigerator. Discard the poaching liquid.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Break up the chilled trout into a bowl and add 5 Tbsp of the EVOO, cider crème fraîche, mustard seeds, lime zest and juice, horseradish, lovage, and salt and pepper.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Gently fold the ingredients together, being careful to break up the fish but not mash it completely. Cool in the refrigerator for at least 1 hour.</span></div></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Brush the bread slices with the remaining olive oil and season with salt and pepper. Lightly grill.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. When the trout mixture is cool, spread on the warm grilled bread and top with the apples. Serve.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b>music pairing: bon iver - calgary</b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><b></b></span></span></span><br />
<div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0KrmxavLIRM?feature=player_embedded' frameborder='0'></iframe></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span> </b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><b><div><br />
</div></b></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.comtag:blogger.com,1999:blog-5355667442243913628.post-18539306049416375172011-07-21T07:13:00.000-07:002011-07-22T06:55:30.864-07:00Cocktail = The Bloody Mary<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #333333; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: x-small;"></span><br />
<div class="postBody" style="color: #777777;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://4.bp.blogspot.com/-zpYPjt2zkBY/ThDG4lT-PSI/AAAAAAAAAVI/q9ogI3qb7Wo/s1600/iStock_000012791636XSmall.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zpYPjt2zkBY/ThDG4lT-PSI/AAAAAAAAAVI/q9ogI3qb7Wo/s320/iStock_000012791636XSmall.jpg" width="213" /></a></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #fff2cc;">"A good Bloody Mary can sometimes be hard to find. Of all of the ubiquitous cocktails that populate most bar menus (Sex on the Beach, Pina Colada, Long Island Iced Tea), the Bloody Mary may be the only one worth saving. Roasting farm fresh tomatoes, and infusing the Vodka with Bacon in a technique called "Fat Washing", are just some of the ways you can make this classic even better. If you don't want to do all of that, just start with a good Bloody Mary Mash. Here's an easy recipe that is bound to make you a favorite amongst your party patrons." - Corey</span><br />
<span class="Apple-style-span" style="color: white;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">What You Need For The Mash:</span></span></b></span><br />
1 cup horseradish<br />
2 oz. Dijon mustard (not whole grain)<br />
1 1/2 Tbs. celery seed<br />
1 1/2 Tbs. course black pepper<br />
1 1/2 Tbs. Tabasco Sauce<br />
1 1/2 Tbs. Worcestershire sauce<br />
1 1/2 Tbs. A-1 sauce<br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><span class="Apple-style-span" style="color: white;">How You Make It:</span></b></span></span><br />
1.Mix the mash together until well combined.<br />
2.Add 1 Tbs. of the mash to 12oz. of V-8.<br />
3. Add a shot of your favorite vodka.<br />
4.Pour over ice and garnish with Lime and Olive.</span><br />
<br />
<br />
<br />
</div>FarmChefhttp://www.blogger.com/profile/13760153995189991920noreply@blogger.com