Tag Archives | Fall 2012 Recipes

Breast of Sonoma Duck in Saba and Mustard Glaze

Saba-Glazed Breast of Liberty Duck with Herbed Duck Fat Fries

Yield: Serves 4

INGREDIENTS

  • 1/2 cup saba
  • 1 1/2 teaspoons prepared Dijon mustard
  • 2 sprigs fresh thyme
  • 2 fresh sage leaves

Salt and freshly ground black pepper, to taste 2 whole duck breasts, lobes separated, skin on (I source my duck from Sonoma’s Liberty Ducks, LibertyDucks.com)

TO PREPARE

Preheat oven to 325°. Prepare the glaze by whisking the saba and mustard together in a saucepot. Add the thyme sprigs and sage leaves and heat gently over a medium-low burner for 2 minutes, then set the pan aside to cool. Prepare the duck breasts by scoring the fat with a knife in a diamond pattern, being careful not to fully penetrate through the fat to the meat below. Place a wire rack over a shallow pan for roasting, and set it aside. Preheat a large, heavy skillet (cast iron is ideal) over a medium burner. When the pan is very hot, season the duck well on both sides with salt and pepper, and arrange fat-side-down in the dry pan. Cook for 5 minutes, or until the fat is crisp and brown, then turn on the flesh-side and cook 2 minutes more, … Read More

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Grandma Mary Jo’s Apple Pie

Yield: 1 pie

INGREDIENTS FOR CRUST

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3 tablespoons chilled vegetable shortening
  • 1/4 cup ice water

INGREDIENTS FOR FILLING

  • 6 apples, peeled and sliced (use any apple variety that you prefer, but tart apples work best)
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1⁄3 cup all-purpose flour (plus additional to flour the surface where the pastry is rolled)
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

TO PREPARE CRUST

In a large bowl, sift together the flour and salt. Cut the chilled butter and shortening into 1/2-inch bits and add to the flour. With a pastry cutter (or two butter knives), work flour, butter and shortening together, adding the ice water little by little, until mixture resembles coarse meal. It is important to not over-mix the pastry. Once it resembles coarse meal, press the pastry together to form a ball. Wrap and chill for at least 1 hour.

Lightly flour a pastry board or kitchen counter. Divide the pastry ball in half and place both halves on the floured surface. Push each piece into a flat round. Using a lightly … Read More

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Perfect Sushi Rice

Yield: 4 cups

INGREDIENTS

  • 2 cups sushi rice
  • 2 cups water
  • 4 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons mirin

TO PREPARE

Do not follow the directions on the bag of rice! Rinse the rice only 3–4 times—the water does NOT have to run clear as it will instruct on the bag. Allow rice to drain thoroughly—45 minutes in winter, 30 minutes in the summer. (Trust me here.)

While rice is draining, combine vinegar, sugar, salt and mirin in a bowl and mix well. Set aside.

Add the rice and water to a pan and bring quickly to a boil over high heat. Once it reaches a boil, reduce to a simmer. Cover the pot and cook for 15 minutes before removing the pot from the heat, keeping the lid CLOSED. Absolutely no stirring or sneaking a peek!

Let rice rest for 10 minutes, then remove the cover.

Spread the rice in a wide glass or ceramic dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, being careful not to break or mash it.

Cook’s note: If you have a rice cooker, follow the directions for “sushi rice” and … Read More

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Chef Jason Hull’s “Ridiculous” Mac ‘n’ Cheese with Chicken and Cauliflower

INGREDIENTS

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • 2 cups cheddar cheese
  • 2 cups cooked chicken, cubed
  • 2 cups cooked cauliflower, chopped
  • 2 1/2 cups cooked macaroni, cooked and drained
  • 2 cups garlic croutons, crushed

TO PREPARE

Preheat oven to 350°. In a medium sauce pan over medium heat, melt butter. Add flour 1 tablespoon at a time; whisk between each addition. Cook while whisking constantly to prevent mixture from burning. Add milk a half cup at a time, whisking slowly to thicken. Add fresh cracked pepper. Reserve 1/2 cup of cheese for topping. Add cheese to roux and stir until incorporated. In a bowl, add cheese mixture, chicken, cauliflower and macaroni and mix until incorporated. Put into buttered baking dish and top with reserved cheese and crushed croutons. Bake for 25 minutes until bubbly and light brown on top.

This would be tough, given a budget of only $1.35 per plate, but each team needed to prove that a fresh, locally sourced, organic school lunch was possible within the USDA per student allocation.

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Rosemary Tomato Jam

Recipe courtesy of Merrilee Olson

This savory jam is not for tea and toast. Use it as a condiment with a rich cheddar cheese, grilled pork or roast chicken. It makes a fabulous addition to a grilled cheese sandwich.

If you have them, my favorite tomatoes for this are Black Plums or Black Cherokees, which are smaller than Romas, slightly spicy and a deep red-brown color. If you don’t have those, any tomato variety will do. This is a versatile recipe; feel free to substitute chili for a spicy tomato jam, or use anise seed, tarragon or thyme in place of fresh rosemary.

YIELD: 6 pints or 12 half-pints

INGREDIENTS

  • 14 pounds tomatoes, cored and coarsely chopped
  • 4 shallots, minced
  • 4 cups evaporated cane sugar
  • 3 teaspoons salt
  • 1/2 cup apple cider vinegar
  • Juice of three lemons
  • 6 (4-inch) sprigs fresh rosemary

TO PREPARE

Have your clean, sterilized jars and lids ready. Fill your boiling water bath 1/2 full and place on the stove over low heat.

Combine all of the ingredients except the rosemary in a heavy-bottom pot and bring to a boil. Lower the heat until the mixture is simmering and cook, stirring often, for 45 minutes. Add … Read More

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Creamy Grits with Collard Greens and Wild Mushrooms


I continue to explore ways to cook and serve wild mushrooms. This is a Southern-style version of mushrooms over toasts that I once had at a French friend’s house after a mushroom hunting day. Here, instead of toasts, I use creamy grits and julienned collards, a green I confess I only recently started to cook. Any kind of mushroom can be used.

Yield: 4 servings

INGREDIENTS

  • 4 cups water
  • 1 cup stone-ground grits (not instant)
  • Sea salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter
  • 1 bunch collards (about 12 leaves), stems removed and leaves julienned
  • 2 to 3 tablespoons water
  • 2 tablespoons minced yellow onion
  • 4 cups mixed wild mushrooms (8 to 12 ounces), any kind, trimmed and left whole if small, quartered or halved if large

TO PREPARE

In a saucepan over medium-high heat, bring the water to a boil. Add the grits slowly, stirring to prevent clumping. Reduce the heat to low. Cook, uncovered, stirring from time to time, until most of the water has been absorbed, 20 to 25 minutes. Season with salt and pepper.

While the grits are cooking, in a frying pan or sauté pan over medium heat, melt 4 tablespoons … Read More

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