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Tag Archives | Winter 2010 Recipes

Sherry Braised Frisee

2 heads frisee, outer green leaves removed, saving the
light-yellow center leaves
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, chopped
Salt and freshly ground black pepper
1⁄4 cup sherry vinegar
1⁄4 cup chicken stock
1 tablespoon honey

Trim the ends off the frisee hearts. Soak in cold water and drain well. Spin frisee in a salad spinner. Sauté the shallots and garlic in the olive oil over medium heat until slightly tender. Add the clean frisee leaves and cook for 2 minutes, stirring gently. Season with salt and pepper. Add sherry vinegar, chicken stock and honey.

Cook over low heat for 15 minutes, or until the frisee is just tender.

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Roasted Carrots

4 large carrots, cut into 2-inch sticks or 12 smaller
carrots, halved
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Toss all ingredients in a bowl until carrots are evenly coated with oil and salt. Spread out onto a baking dish and bake at 400 degrees until tender and slightly browned on the outside.

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Stuffed Quail

We used whole skin-on, deboned quail for this preparation. Often this type of quail is readily available at your local butcher. If you are hunting your own quail, pluck the feathers, leaving the skin on, and debone it. You can also ask your butcher to debone it for you, or you can stuff the bone-in quail and adjust the cooking time.

4 whole skin-on, deboned quail
Cider brine
Chanterelle and Pork Belly Stuffing
Butchers’ twine, cut into 4 2-foot-long pieces

Submerge the quail in the brine for 30 minutes. Remove and pat dry. Evenly divide the stuffing between the four birds, and stuff each cavity. Fold back the wings behind the birds. To truss the bird, lay the quail on a cutting board breast side up, with the legs facing you. Place the middle of the string behind the bird’s neck. Wrap the string around the outside of the bird, crossing at the legs, then looping it again around the end of the legs. Bring the string back to the neck and tie securely. Make sure the string is tight around the bird. Trim excess string. Prepare a hardwood charcoal grill; the coals should be ashy. Allow the grill to … Read More

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Chanterelle and Pork Belly Stuffing

Half of the braised pork belly, shredded

11⁄2 cups old ciabatta bread, crusts removed, torn into small pieces
1⁄2 cup milk
1⁄4 cup finely diced onion
1⁄4 cup finely diced carrots
3⁄4 cup chanterelle mushrooms, roughly chopped
1⁄4 cup red wine
1 tablespoon fresh thyme
1 tablespoon chopped fresh oregano
Kosher salt and pepper

Soak bread pieces in the milk and set aside. In a large sauté pan, start to sweat the belly, onions, carrots and mushrooms. A lot of fat will render off the belly — that’s OK. Continue to cook over medium heat until the vegetables begin to caramelize and start to stick to the bottom of the pan.

Reserving the fat, pour everything into a fine colander. Pour the wine into the still-hot sauté pan to deglaze all the bits and scrape with a wooden spoon. Combine the soaked bread, cooked vegetables and pork belly, deglazed pan juices, thyme and oregano. Stir to combine and season well with kosher salt and pepper. Allow to cool completely in the refrigerator.

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Braised Pork Belly

Cider brine
2 pounds skinless pork belly
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 apple, roughly chopped
1 head garlic, split
1 tablespoon black peppercorns
1 quart chicken stock

Trim the pork belly to an even thickness. Score the belly 1⁄4-inch deep, into 1⁄2-inch cross-hatches on the fatty side. Submerge the belly in cold cider brine for 3 hours. Render the fatty side of the belly over medium-low heat until golden brown, about 10 minutes, being careful not to burn it. Place the belly scored side up in a baking dish, with all of the aromatic vegetables and spices. Pour in the chicken stock; it should almost cover the belly. Cover the baking dish with foil and bake at 250 degrees for 4 hours. Remove the foil and bake for an additional 30 to 45 minutes, or until the meat is fork tender. (Reserve half of the braised pork belly for the following stuffing recipe and half for the quail dish.)

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Cider Brine

11⁄2 cups sugar
21⁄4 cups kosher salt
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
2 quarts apple cider
2 quarts water

Combine all ingredients in a pot and bring to a boil. Stir to dissolve.

Cool in a nonmetal container, uncovered.

 

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Crème Caramel with Roasted Italian Plums and Spiced Pecans

Courtesy of Local Chefs Sam Hellman-Mass and Sarah Helsley.

Crème Caramel
1⁄2 cup sugar (for the caramel)
2 cups milk
1⁄2 cup plus 11⁄2 teaspoons sugar (for the
crème)
Pinch of salt
4 eggs, plus 1 egg yolk
11⁄2 teaspoons vanilla extract

Preheat oven to 325 degrees. Put 1⁄2 cup of sugar in a small sauce pan and begin to heat over medium heat, stirring occasionally with a wooden spoon. The sugar will begin to melt and start to clump together; continue stirring. Once most of the sugar is melted and has started to brown, remove from heat and stir to smooth the lumps; return to the heat if it begins to thicken. Divide the caramel between six 4-ounce ramekins and allow to cool at room temperature. Bring the milk, half of the remaining sugar and salt to a simmer. While the milk is heating, in a separate bowl combine the eggs and yolk with the remaining sugar and the vanilla, and
whisk to combine. Bring the milk to a simmer, remove from the heat and gradually pour it into the egg mixture, whisking constantly.

Strain through a fine sieve and ladle into the cooled ramekins. Place the ramekins in … Read More

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My Family’s Favorite Sandwich Bread

Courtesy of Tricia Johnson, Basalt

My young children like a soft crust on sandwiches and bread with a mild flavor. Using white whole wheat, which has all of the whole grain goodness but is less
bitter than traditional red whole wheat, I developed a recipe that’s relatively fast and can be worked by hand — and my children love to help with it. If you want to
develop the flavor a bit more, put the dough in an oiled bowl, let it rise by a third and punch it down. Then form it into loaves and let it rise a second time. Regular whole-wheat flour works well here, too.

Yield: 2 loaves

1 cup water
1⁄4-1⁄3 cup honey (depending on desired sweetness)
11⁄2 cups milk
11⁄2 tablespoons active dry yeast (two 1.4-ounce packets is fine)
4 tablespoons oil
4 cups white whole-wheat flour
2 cups all-purpose flour, plus more for kneading
2 teaspoons sea salt

Either in a saucepan on the stove or in a glass dish in the microwave, heat the water and honey until the honey is dissolved. Add milk and heat just until tepid.

Transfer liquid to a large bowl or the bowl of a stand mixer. … Read More

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Bubbe Rose’s Challah Recipe

Courtesy of Shereen Sarick, Aspen

It is an honor to be sharing this!

Yield: 2 loaves

1⁄3 cup hot water (as hot as your tap runs)
11⁄2 teaspoons sugar
1 tablespoon yeast
2 eggs plus 1 egg for brushing the loaves
1⁄2 cup vegetable oil
1⁄2 cup hot water
1⁄2 cup sugar
1 teaspoon salt
4 cups flour
Sesame or poppy seeds

On Friday morning spend just 10 minutes doing the following: Mix 1⁄3 cup hot water, 11⁄2 teaspoons sugar and yeast in a large bowl, and set aside a few minutes
to foam. Add the two eggs, oil, 1⁄2 cup hot water, 1⁄2 cup sugar and salt. Stir until well blended, preferably with a wooden spoon, like in the old country. Add
2 cups of flour; keep stirring. Add in 2 more cups of flour and begin to knead the dough into a ball. Put some elbow grease into it until you have a nice ball
— not too sticky but not crumbly. Slam the ball hard three times into the bowl. (With work like this, who needs aggression therapy?) Cover the dough ball in
the bowl with a tea towel and put it in a warm place.

Go … Read More

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Basic No-Knead Bread Recipe

Courtesy of Jim Lahey, owner of Sullivan Street Bakery and Co. Restaurant

Yield: One 10-inch round loaf
Equipment: A 41⁄2 – to 51⁄2 – quart heavy pot
3 cups bread flour
11⁄4 teaspoons table salt
1⁄4 teaspoon instant or other active dry yeast
11⁄3 cups cool (55 to 65 degrees) water

Wheat bran, cornmeal, or additional flour for dusting

In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and up to 18 hours. This slow rise — fermentation — is the key to flavor.

When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or … Read More

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