Tag Archives | Winter 2011 Recipes

Coq au Vin

Yield: 4 main course servings


  • 4 whole chicken legs, with drumsticks and thighs attached
  • 1 liter Pinot Noir Kosher salt to taste Freshly ground black pepper to taste
  • 1 ounce grapeseed oil, more as needed
  • 4 cloves garlic, split with the heel of the hand
  • 2 white onions, large dice
  • 2 carrots, large dice
  • 2 stalks celery, large dice
  • 2 leeks, large dice
  • 4 tablespoons all-purpose flour
  • 1/3 cup Armagnac
  • 1 cheesecloth sachet containing 2 bay leaves, 6 parsley stems, 6 sprigs fresh thyme, 10 black peppercorns
  • 2 tablespoons bittersweet chocolate, roughly chopped
  • 1/2 cup salt pork or bacon, cut into lardons 1/4 inch by 1 inch
  • 2 cups small white button mushrooms, stems trimmed
  • 1 cup small boiling onions or pearl onions, blanched and peeled Sugar, to taste
  • 1/4 cup coarsely chopped Italian parsley


Day 1. Place the chicken and wine in a tightly covered container and refrigerate overnight.

Day 2. Heat a 6-quart braising pan over a medium-high burner. Preheat an oven to 300° F. Remove the chicken from the wine (reserve the wine) and blot it dry with paper towels. Season each piece with salt and pepper. Add enough grapeseed oil to coat the … Read More

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Hog Island’s Hog Wash

Yield: enough for 2 dozen oysters


  • ¼ cup shallot, peeled and finely diced
  • 1 large jalapeno pepper, seeded and finely diced
  • 4 tablespoons finely chopped cilantro leaves
  • ¼ cup seasoned rice vinegar
  • ¼ cup natural rice vinegar Juice of 1 juicy lime


Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for one hour. Shuck oysters, keeping as much liquid in the shell as possible. Place the oysters, in their shells, on a bed of ice on a deep-sided plate. Add the cilantro to the Hog Wash and serve in a small bowl alongside the oysters. A small amount should be spooned over each oyster just before eating.

NOTE: If you like a sweeter sauce, you may add a teaspoon of sugar to the recipe. Chef Eric Ripert of Le Bernardin in New York City substitutes 1/3 cup rice wine vinegar, 2 tablespoons mirin and 1 teaspoon of sugar for the two rice vinegars.

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The Station House Café’s Oyster Stew

Compliments of Chef Wayne Pratt

Yield: Serves 2 as an entrée or 4 as a starter


  • 2 red potatoes, diced into 1 ½-inch cubes (you should have 8–10 cubes)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 ¼ cup leeks, sliced lengthways and then cut into 1/8-inch crescents and washed
  • 1 ¼ cup sliced cremini or brown mushrooms cup dry white wine (Sauvignon Blanc or Pinot Grigio) 2 dashes of Tabasco
  • 12 small oysters, shucked—reserve ¼ cup of liquid (Note: You can substitute two 9-ounce jars of Drakes Bay Oyster Company’s small oysters—drain and reserve ¼ cup of liquid)
  • 2 cups roughly chopped Swiss chard (stems removed)
  • 2 tablespoons garlic/parsley compound butter (recipe below)
  • 2 ½ —3 cups heavy cream
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped Italian flat-leaf parsley Salt


Parboil cut potatoes in lightly salted water until cooked, but not mushy. Drain and set aside. Heat oil and butter in a heavy-bottomed pan, then add leeks and mushrooms and saute until the mushrooms start to release their liquid and the leeks start to soften. Add 2 tablespoons of the white wine, the reserved oyster liquor and … Read More

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Dried Fruit Ricotta Boulamour

Ricotta is a simple, fresh cheese that takes little time to make. It is best when used within a few days while its flavor is bright and the texture is still moist and creamy. Traditionally, ricotta is made by reheating whey (ricotta means recooked in Italian) after making other cheeses, though it takes a fair amount of whey to yield a usable amount of ricotta. This home-crafted formula using whole milk and citric acid is very basic. If you want very fluffy curds, add the citric acid AFTER heating the milks to 180°—185°, continuing to raise the temperature to 195°, and add the salt only at step 6. If you like an even richer and creamier ricotta, try making it with heavy cream exclusively. If you don’t have citric acid, use lemon juice to coagulate.

Yield: 1 pound (makes 2—3 boulamour, depending upon the size)


Plan this one a few weeks ahead of serving for optimum flavor. This colorful, festive “ball of love” is totally encrusted with dried currants and golden raisins that have been macerated in kirsch (cherry liqueur) for at least 2 weeks. One week before serving, make the basic Whole Milk … Read More

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Basic Fresh Goat Chevre

Chevre is the common name for spreadable goat cheese. Its log shape is familiar to many of us in the United States and you will often see it with dried herbs or other flavor additives blended into it or as a coating. This version uses a premeasured blend of culture and rennet available through New England Cheese Supply (www.cheesemaking.com), designed for making chevre. This is the perfect and simplest method for any novice cheese maker to venture into making cultured cheese.

Yield: 11/2 pounds


24+ hours (1/2 hour to make the cheese + 12 hours ripening + 12 hours to drain)


  • 1 gallon pasteurized goat’s milk, at room temperature for 1 hour
  • 1 packet mesophilic C20G starter
  • 1/2 teaspoon fine sea salt


Heat milk over low flame to 86° F. Sprinkle the starter over the milk and let rehydrate for 5 minutes. Using a whisk and an upand- down motion, draw the culture into the milk to distribute thoroughly.

Cover and take off heat, maintaining a temperature of no lower than 72°, allowing milk to ripen for 12 hours. (Tip: Either ripen during the day to drain at night or ripen overnight to … Read More

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Can’t “Beet” It Pasta!

Yield: 4 child-sized servings


  • 1 red beet, about 1/4–1/2 pound, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1 cup all-purpose flour
  • 3 tablespoons semolina flour, plus extra for dusting
  • 1 large egg, at room temperature


Place beet pieces in a small pot and add enough cold water to cover by 1 inch. Bring to a boil, turn down to a simmer and cook until very tender, about 10 minutes. Drain, reserving liquid.

Add salt and olive oil to drained beets and blend with a stick blender or in a small food processor. Puree until the mixture is a very smooth paste. Set aside.


In a small bowl, add flour, semolina flour and egg and mix with a fork until the egg disappears. Add 1/3 cup of the beet puree and work this in with the fork until fully incorporated. You will likely have some loose flour remaining in the bowl, which is OK. Place the dough and the extra flour on a cutting board. Knead with the palm of your hand until all the flour has been incorporated. If the dough is … Read More

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