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Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
- 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
- 2 Tbsp. sherry vinegar or red wine vinegar
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.
Braised catalan-style short ribs
2. Heat olive oil in a heavy cast iron skillet over medium high heat. Season the short ribs with salt and pepper and sear them until evenly browned. Remove and set them aside. Reserve the pan over heat.
3. Add the onions, plum tomatoes, and garlic to the hot skillet, and fry them in the oil for 1-2 minutes, until starting to soften.
4. Add the smoked paprika and cinnamon and fry for one minute, until fragrant. Deglaze with the sherry, make sure to scrape up all the brown bits. Add the thyme, bay leaf, demi-glace, and the seared short ribs.
5. Bring to a simmer, then cover loosely and transfer to the oven. Braise in the oven for 3 hours, until fork tender.
1. Preheat a grill or grill pan to medium-high or 375 F.
2. Place the tomatoes on the grill, skin side down, and char until the skin begins to separate from the tomato. Remove from the grill and slip off the skins.
3. Place peppers on the grill to char, turning from time to time, until evenly charred. Transfer to a bowl, cover, and sweat for 5 minutes. Remove the skin and seeds by scraping the pepper, do not use water to rinse.
4. In a dry skillet over high heat, blister the garlic and chilies for 1 minute, until toasting and starting to soften (not burnt).
5. In a food processor, combine the charred tomatoes, garlic, chilies, hazelnuts, almonds, charred peppers, and lemon zest. Blend until smooth.
6. Add the red wine vinegar, olive oil, fennel, honey, and toasted baguette. Season with salt and pepper and blend until smooth.
1. Cut a 9 inch (23 cm) section of the leeks, from light green to dark green. Peel off the first 2-3 outer layers until there is no dirt.
2. Preheat a grill or grill pan to high heat. Preheat oven to 350 F (175 C), prepare a baking sheet with oil or parchment.
3. Brush leeks with olive oil and grill until nicely charred.
4. Chop leeks into 1 inch (2.5 cm) pieces. Transfer the short cylinders to a prepared baking sheet, cut sideup. Brushthe tops with butter and season with salt and pepper. Roast for 4-5 minutes, until cooked through.
1. Remove the cooked rib from the braising liquid and keep warm. Strain, de-fat, and reduce the braising liquid to a sauce. Remove from heat and swirl in the butter, in stages, to finish the sauce.
2. Spread a rustic circle of Romesco Sauce on the left side of a white plate. Top with 3 pieces of Charred Leek, cut side up. To the right, place a portion of the Braised Short Rib, leaned on its side, with the bone to the right. Top with a few spoonfuls of finished sauce.
Grilled Swordfish with Charred Leeks & Citrus
The water was choppy, the Spanish Mackerel bait was runty, and I’d forgotten my lucky rod. But Poseidon was on our side that day. Just as we were about to give in, my brother cast his last line of the day and hooked a beautiful swordfish.
It must’ve been 2 hours that we struggled with the beast. Our forearms burning. Our Muscles cramping. Uncle Eli whooping and hollering from the helm of his Scout 350 LFX. When finally, mercifully, we reeled in the 200-pound monster. Still can’t believe we hooked a Sword like that. And I’ll never forget the meal that night. Every catch tastes good when you’ve fought for it, but this citrusy grilled swordfish recipe was one for the record books.
- 4 medium leeks
- 1 cup of green olives
- ¼ cup of dill, coarsely chopped
- 3 tbsp. extra-virgin olive oil, divided, with extra
- 3 oranges
- 4 1-inch thick swordfish steaks
- Ground pepper to taste
- Sea salt to taste
- Set your Nexgrill for high heat.
- Trim off the dark green parts on your leeks, and remove any tough outer layers. Rinse off any dirt and pat dry. Set aside.
- Using the side of a large chef’s knife, smash open the olives and remove the pits. Be careful to leave the olive flesh in big pieces. Set aside.
- Slice off both ends of the oranges, fully taking off the pith, then stand the orange upright and slice off the sides.
- Following the orange’s curve, slice away all peel and pith from top to bottom.
- Lay each orange on its side and cut it crosswise, into ¾-inch thick rounds. Set aside.
Sweet! You’re well on your way to creating the grilled swordfish marinade that really makes this recipe sing.
Set your leeks on the grill un-oiled, turning occasionally for 10-12 minutes, or until the outside layer is blackened. They should be soft by the end, and potentially oozing some juice.
Transfer the leeks to a platter for cooling, and reduce grill to medium-high heat.
Oil up your grill grate, and then rub the swordfish steaks with the olive oil and sea salt.
Lightly char the steaks until the fish is firm when pressed. This should take about 5-7 minutes per side on the grill.
While fish is charring, cut your leeks into ½-inch thick rounds and place them in a bowl with the olives, dill, vinegar, a big dash of sea salt, 3 Tbsp. oil, and then toss to combine. (Make sure you keep checking your fish, though.)
Plate your swordfish, and arrange the sliced oranges around the dish.
Spoon your leek mixture over each steak, and then drizzle with more olive oil, and pepper to taste.
Go wow your guests with the most mouthwatering grilled swordfish they’ll ever taste.
Recipe - No. 28
Whether it’s out at sea or at your Nexgrill, it’s always great to reel in something different. That’s exactly what you’ll get with this whopper of a recipe for grilled swordfish.
Www.garlicrecipes.ca Recipes for Garlic Goodness
Rooted in Spanish cuisine, Romesco is the ideal dipping sauce, also used for fish, chicken and tossing with pasta. Eating with leeks is a prized tradition. Recipe submitted by Chef Harding proprietor of Only On King, London.
- - 4 (the larger the white the better) - 4 large ripe (cored and halfed) - 1 small ( halved and seeded) - 4 (cored and quartered) - 10 cloves - 1/2 cup - 1/4 cup - 1 tsp. (mild) - 2 Tbsp. - 2/3 cup and 2 Tbsp for drizzling - 1 chunk for shaving
1) Preheat barbeque to 400F or stove top grill over medium heat (white heat from coals gives a good crisp char).
3) Remove the very bottom and the green tops of the leeks. Run the leeks under cold water to rinse out any dirt, be thorough. Shake off excess water and place the leeks on grill. Leave on grill until black on each and every side. This burn will remove moisture and lend a deep smokey flavour to the leeks.
4) Place the hot black leeks into container and cover tightly with plastic wrap. The leeks will continue to cook for 20-30 minutes.
5) Meanwhile, place the tomatoes, peppers, chili, garlic and almonds in a large bowl. Drizzle with the 2 tablespoons of olive oil and season with the salt. Toss well in bowl and place mixture on sheet pan. Place in oven for 20 minutes and mix with tongs every 5 minutes or so to prevent the almonds from getting to dark.
6) Put the mixture into a food processor and process until fine.Add the vinegar, olive oil and smoked paprika. Your sauce should be thick and will be the counter balance to the bitter note in the leeks. Season to taste and serve at room temperature.
7) To eat, peel the first two layers of the leeks. Place on a plate and cover with the romesco sauce. Garnish with shaved parmesan and really good olive oil.
- Polynesian Ceviche
- Crostini with Olive-Fig Tapenade
- Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
- Pernil (Puerto Rican Pork Shoulder Roast)
- Chicken with Cauliflower and Barley
- Grilled Salmon with Charred Leek
- Norwegian Chopped Salad
- Poached Fish with Olive Oil and Lemon
- Carne Asada with a Nicaraguan Twist
- Black Bean and Cucumber Salad
- Gallo Pinto
- Honduran Frijoles Refritos (Refried Beans)
- Panamanian Style Ceviche
- Panamanian Style Bacalao
- Salvadoran Stewed Chicken
- Cut the dark green parts off the leeks and finely chop them until you have 3/4-1 cup.
- Starting from about 1/2” from the roots of the leeks, cut the leeks lengthwise down the center, leaving the bottommost layer intact. Gently separate the layers of the leeks with your fingers and rinse off any excess dirt pat dry.
- Transfer the leeks to the baking sheet and sprinkle a generous pinch of salt onto each leek.
- Make the raisin mixture an divide evenly into the center of each leek, spreading into the layers and cracks.
- Follow the roasting process!
1. TO BRINE THE CHICKEN, stir together salt, cinnamon, rosemary, the 1 cup of apple cider vinegar and honey in a container large enough to hold the chicken and brine. Pour in boiling water and stir to dissolve.
2. Add ice, stir until melted and water is chilled, then submerge the chicken, placing a plate on top to prevent it floating. Cover with clingfilm and refrigerate for one to three hours, but no longer.
3. REMOVE CHICKEN from brine and thoroughly pat dry with paper towels. For best results and for a super-crispy skin, place in the refrigerator to air-dry, uncovered, for at least another hour, or even overnight.
4. REMOVE CHICKEN from the refrigerator and let it stand at room temperature for 30 minutes.
5. PREHEAT OVEN TO 200°C. Blanch leeks in a pot of boiling salted water for 3 minutes. Drain well, patting down with paper towel. Arrange in a roasting tray with 2 tbsp olive oil, and seasoning.
6. RUB CHICKEN with 1 tbsp olive oil, then liberally season inside and out.
7. Place chicken on a rack set inside a roasting pan. Roast for about one hour, until thigh juices run clear, or, if you have a thermometer, until the temperature reaches 70°C at the thickest part of the thigh (being careful not to touch the bone, as this will give you a false read).
8. For the last 10 minutes, add in the leeks and roast until golden and caramelised.
9. COVER CHICKEN with foil and rest in a warm place for 10 to 15 minutes.
10. MAKE A DRESSING from the remaining 2 tbsp olive oil, the 2 tbsp apple cider vinegar and seasoning. Pour this over the leeks as soon as they come out of the oven.
11. CARVE THE CHICKEN and serve with the leeks, garnished with hazelnuts and chives.
Charred Leeks With Honey and Vinegar - Recipes
A set of recipes from our kitchen team, along with recommended wine pairings. Enjoy and let us know if you have any questions by reaching out on Instagram or emailing us at [email protected]!
- 1. Carrot and Calendula Salad
- 2. Brussels Sprouts + Sparkling Wine
- 3. Shallot Jam
- 4. Wedding Soup + Carménère
- 5. Fish with citrus butter sauce + Silhouette du Coeur
- 6. Caramelized red onion butter + Cabernet Sauvigon or Fog Catcher
- 7. Burrata and Pinot Noir
- 8. Almond, Leek and "Whatever" Risotto + Chardonnay
- 9. Fig Olive and Red Onion Condiment + GSM
- 10. Grilled Dry Aged Ribeye with Bordelaise, Charred Asparagus, Crispy Potatoes
Carrot and calendula salad
Grated carrot salad is a staple in classic French cuisine. Fresh carrots are grated, seasoned and dressed simply with olive oil, lemon and parsley. The dish is as ridiculously simple as it is refreshing, and gives you a great base for other flavors and add-ins.
My first time pulling out petals of a calendula flower took me back to the memory of grating carrots - their distinct smell and pigment that stained my hands for days. The inspiration for this dish came to me in our Chef’s Garden, smelling those calendula flowers in the midday sun. That slight warmth perked up the flower’s aromas and drew in bitter citrus and tarragon flavors from the rest of the garden from the air, onto my hands.
That discovery led to the following salad, which will come together rather quickly!
Recipe for the home cook as follows:
½ lb carrots
4 calendula flowers, petals gently pulled out and reserved
2 sprigs of tarragon
1-2 tbsp niner estate olive oil
½ lemon for juice
salt + black pepper
First, grate your carrots. If you’re using a box grater, be sure to use long strokes across the grater to get lengthy shreds. A mandoline, spiralizer or food processor will also work. Strip your tarragon leaves from the sprigs and roughly chop them. Combine carrots, calendula petals and tarragon and toss lightly with salt and pepper. Then, drizzle in oil and toss again (this will coat/protect the delicates a little longer). Squeeze in some fresh lemon juice and toss. Taste and adjust the seasonings as needed.
A note from the Chef: This is a great last-minute salad - eaten fresh and cold it has a bright, pleasing aroma. I've included a few weekly meal suggestions below but the range is vast and you can adapt it to whatever you have on hand (I've even found it as a healthy foil for corn chips. )
Weekday Meal Ideas:
Serve on Avocado Toast
Top with poached eggs
Top with roasted fish or chicken
Brussels Sprouts with bacon and apple butter
In the restaurant, we deep-fry the brussels at 350F for about 2 minutes. At home, you could broil or roast at high heat after tossing in cooking oil and seasoning. 450 degrees for 10-15 minutes. From there, dress cooked and charred brussels as desired.
Currently, we toss ours with a bacon jam - bacon, mirepoix, mustard, honey, sherry vinegar and such stewed together into a spoonable condiment and serve over a savory apple puree. For the home chef, a similar flavor can be achieved by tossing the brussels with cooked bacon bits and the rendered bacon fat and topping with the following sauce reduction:
What to drink: Our 2016 Sparkling is made from Pinot Noir and Chardnonay and is bright and lively Brussels Sprouts are fried and served with a stellar contrast of savory bacon jam and apple butter. Together they combine for an epic indulgence that you just can’t beat!
Apple Cider Sauce Makes around 2 cups
3 cups apple cider
½ cup good, local honey
2 cups apple cider vinegar
Salt to taste (pinch+)
Combine all ingredients, bring to a simmer and then reduce heat to low and cook down until syrupy (about 20 minutes). Cool and refrigerate. Use any leftovers as a base to dress root veggies, shredded cabbage, roast pork, poached shrimp etc.
Savory Apple Puree
2 cups of cored, peeled and sliced baking apples (like granny smith, honeycrisp or jonathan)
Splash of apple cider vinegar
Splash of water
Pinch of salt
Pre-heat your oven to 250 degrees. On a baking sheet, toss the apples with the apple cider vinegar, water and pinch of salt (we don’t add sugar to the puree as the Apple Cider Sauce is on the sweeter side and we want to keep this a savory dish). Cover and bake until the apples are super tender and flavors have concentrated. You’re done when the moisture has baked off and the apples’ color has turned a deeper shade (about 45 minutes). Mash with a whisk for a chunkier style or use a blender to create a smooth texture.
To assemble your Brussels Sprouts: toss about a half cup of Apple Cider Sauce for every 2 cups of brussels sprouts and bacon. Spoon the Savory Apple Puree onto the bottom of your serving dish and top with the Brussels Sprouts, sauce and bacon mixture. Enjoy!
A note from the Chef: for the brussels sprouts, pare the stem off a bit to lose some of the fibrous bits. Depending on the size of your sprouts, halve or quarter them. Or if you’re on the fence, halve and slit through the core of each half (making that thick/tough part smaller to keep cooking even- keeping rest of sprout intact).
Another variation we’ve served in the past is to toss the brussels with chopped bacon, toasted hazelnuts and crumbled blue cheese. Drizzle with a mixture of banyuls vinegar reduced down with sugar and toss in your choice of fresh herbs, parsley, scallions, thyme etc.
Our famous shallot jam has been a staple on our cheeseboard at the tasting room and restaurant for years. It’s a labor and time intensive condiment: use low heat and take your time for each step.
Recipe for the home cook follows (Yields 1.5 cups):
1 TBSP oil
½ lb shallots (5-7 shallots depending on size)
½ TBSP salt
1 cup red wine
½ cup white sugar
½ cup brown sugar
Thinly slice the shallots. Add oil to your pan and place over low heat. Sauté shallots with salt until they’re translucent (about 15 minutes).
Add wine, then your sugars and stir to combine. This is where the time comes in: you’ll need to reduce it until it begins to thicken. Over low heat, this can take up to an hour so be patient.
Once reduced, chill overnight. We serve ours alongside cheese and charcuterie, but you can use endlessly in your kitchen (burgers, grilled cheese sandwiches and the like would all benefit from a dollop).
You can use the jam immediately, but the flavors and texture will continue to improve with an overnight chill in the fridge. It will keep up to a month in a sealed container in the fridge.
A note from the Chef For additional flavors, fold in parsley, tarragon or citrus zest after it has cooled. Spices would also be welcome: the French are partial to cloves and bay laurel together Italians like nutmeg with bay laurel. Fennel, cumin, star anise, ginger, touch of chili would also work. In cultures where spices are a part of cuisine, you almost never see spices used alone - partner them with others to build your flavor palate!
Wedding Soup (minestra maritata)
This old world traditional soup has different roots than the canned version we all know. Originally, this pork and foraged wild greens collaboration was made after pig slaughters. The “marriage” referred in the title isn’t about matrimony - it’s about the union of pork and greens and water to create something greater than its parts.
What to drink: Our 2017 Reserve Carmenere (available now, $65) adds an additional layer to the union of pork and green flavors. Revered for its natural herbaceous flavor, the wine has enough palate weight and acidity to pair well with this soup.
Recipe for the home cook follows:
1 lb. assorted pork (bones, sausages, cubed shoulder, shank, etc)
2-3 sliced onions
Handful of garlic cloves, peeled and gently smashed
¼ cup of olive oil
1 lb. roughly chopped hearty greens (chard, kale, nettles, borage, cabbage, etc)
4 cups water (or half quality chicken stock/half water)
1 TBSP. of dried/fresh chili (optional)
Season pork with salt in advance (from 1hr to overnight).
In a large pan, heat olive oil and brown off pork on all sides. Remove from pan, draining off excessive fat. Reduce heat and add onions and garlic. Season with salt as you go, adding chili if desired. Cover and sweat over low heat until tender and translucent, stirring periodically. Once cooked through (about 10 mins) add the greens, season and stir. Cook for a few minutes to wilt the greens down. Add pork and water/broth.
Bring to a simmer and place in 325F oven. Depending upon your cuts, pork could be ready in 1.5 – 2 hours. Check every 30 minutes, stirring and tasting and seasoning (pork will be cooked through and safe to taste after first 30 minutes). If you’d like some “fresh” greens, save some and add into pan for last 10-20 minutes of cooking.
Serve with fresh cracked pepper, drizzle of good olive oil and crusty bread.
A note from the Chef: Ideally, you’d make a week’s worth of soup - so, take your time, give it care and attention throughout the process and you’ll be rewarded with an afternoon of cooking alchemy and a week’s worth of nourishment.
Here, much like in the restaurant, we like to begin on the stove and then finish in the oven. We feel like we have better control over the heat, reduction of moisture and concentration of flavors. If you don’t have an oven pan of size, a stock pot on the stove works.
Enjoy as a soup/stew
With poached eggs for breakfast
Over polenta or rice
Tossed with pasta
Fish with citrus butter sauce
We ran a dish for brunch a few months back: halibut cheeks, sauce maltaise and broccoli. When we tasted this year’s Silhouette du Coeur, our minds naturally went back to that. Sauce maltaise is in the hollandaise family tree you take that base and work in blood orange zest and juice. Classically, it’s paired with asparagus but works well with other green vegetables and seafood. We’re going to take those flavors and adapt them to braising fish fillets.
What to drink: Our 2017 Silhouette du Coeur (availble now, $30) has a rare combination of roundness on the palate and high acidity on the finish.It’s a delight to serve a glass alongside dishes with a rich seafood base and it’s (very very slight) sweetness plays nicely with the blood orange and ginger flavors in the sauce.
Recipe for the home cook follows:
1 lb. mild fresh white fish fillets, shrimp or scallops
1x sliced shallot (or 1/4x sliced onion)
1x garlic clove, lightly smashed
1x tiny piece of ginger, lightly smashed
1x blood orange split into: a few strips of zest, half juiced and half cut into segments
2T olive oil
1 cup white wine
1/4 cup quality light chicken/vegetable stock or clam juice
1 head broccoli, including stem peeled and cut into wedges
A couple drops of fresh lemon juice
Preheat oven to 350F. Seafood benefits from being seasoned 20 minutes to an hour in advance to help release some of the glutamates (meatiness/umami). Salting in advance will also firm up the flesh a bit.
In an ovenproof pan, heat olive oil. Carefully place seasoned seafood in pan and lightly color both sides (about 30 seconds per side). Add garlic, ginger, wine, zest and water/stock. Bring to a simmer and then transfer pan to oven. Finish in oven until fish is cooked through to desired doneness. (1” thick fish will be cooked through in about 10 minutes - use this as your guide).
While your fish is finishing, fill a pot (that has a lid) with water to cover the bottom. Season water with salt and steam broccoli to desired doneness. When finished, remove broccoli from pot and reserve.
When ready, remove fish fillets from the oven and reserve. Place pan on stovetop at medium heat. Check for seasoning of your broth, perhaps adding pinch of salt at this point. Add butter and orange juice and reduce until saucy consistency (about 1-2 min). Add in orange segments and fish fillets, tossing to coat. Check seasoning. Plate and serve with the steamed broccoli.
A note from the Chef: This recipe is a basic pan sauce structure. Protein of your choice + aromatics + deglazing the pan with liquid (wine, water or stock). This type of cooking produces a meat/fish and sauce relatively quickly and can be endlessly adapted. You can use stock/juice to add more depth, finish the sauce with some butter/cream/olive oil or add last minute flavorings (mustard, herbs, capers, citrus are a few that come to mind). It also works great with chicken thighs, pork cutlets, minute steaks….. choose your own adventure.
To achieve more of a “hollandaise” consistency and flavor, separate 1x egg yolk and reserve. Once fish comes out of oven and is reserved from pan, place yolk in coffee mug or other small vessel. Spoon in a couple ounces of hot sauce and beat with a whisk/fork to acclimatize the yolk without cooking it. Once homogenous, pour back into rest of sauce, stir to mix and finish like above - keeping heat at a simmer and stirring continuously. Here, we’re using the yolk to thicken the sauce versus reduction (above).
Caramelized red onion butter
You’re only as good as your condiments. This recipe involves making a compound butter. Flavoring butter in advance gives us a chance to perfume its fat and allows for a quick and easy to use condiment. A chance to add maximal flavor with minimal effort.
What to drink: A bottle of any of our Cabernet Sauvignons (like our new 2017 Cab $45) or Fog Catcher would be a great match for this butter when served on top of a Grilled New York Strip Steak. In fact we use a similar preparation on our steak frites which we’re currently serving with 2016 Fog Catcher ($100) We’re using the same philosophy here - the wine is the sauce. Cook well, season simply and adequately, and let the food and wine play off of each other as you enjoy.
Recipe for the home cook follows:
1 lb. quality butter
2T olive oil
1 lb. sliced red onions
3x garlic clove, minced
1T mustard (whole grain or dijon… just not yellow hot dog mustard)
1 tsp sea salt
1 tsp fresh cracked black pepper
1 T chopped parsley (optional)
Temper butter at room temperature until soft, 30-60 minutes. In a large surfaced pan or skillet, pour in oil and onions and season with salt. Turn heat to medium low: starting “cold” allows more time to slowly cook onions and then caramelize their sugars. Seasoning early with salt pulls out a little moisture and slows the caramelization. In the restaurant, we would cover the pan too to slow things down even more- using condensation as an ally.
Stir onions periodically, adding a touch more oil if needed (if onions start to stick and pan sizzles get a little louder). Once onions are soft and start to color (10-15min) add in the garlic. Add a pinch more salt (“food in the pan, salt in the pan” cooking school mantra for season as you go) and turn down the heat if needed. Continue to cook for 10-15 minutes longer until onions completely melt and are well caramelized. We want to take the time to really coax out as much of that bitter sweet oniony goodness as we can. Once you’re happy with your onions, set aside to cool to room temperature.
In a mixing bowl (by hand or machine) combine the soft butter, onions and garlic, mustard, and seasonings. Mix well until homogenous.
Lay out a sheet of parchment or foil. Spoon out butter mixture onto wrapper and proceed to roll into a log. Seal up and store in refrigerator. For longer storage, slice the chilled log of butter and place in freezer bag and freeze- pulling out a pieces as needed.
A note from the Chef: For the most part, we’re all working with the same ingredients…. carrots, onions, beef, pasta, etc. How you choose to dress up those raw ingredients is where your personality and skill as a cook comes through - and shows what separates you from your neighbor.
Weekday meal ideas:
Grilled New York strip topped with the butter
Toss with roasted carrots or winter squash (we do this, adding little more mustard and tarragon, as a side dish)
Topping for baked potato or boiled potatoes
Toss with noodles and top with breadcrumbs and serve with pot roast
Could use to finish pan sauce for chicken, pork or fish
Burrata and pinot noir
Earthy beets, creamy burrata and bright toppings make this burrata a beautiful partner to our 2018 Estate Pinot Noir. It would make a fantastic starter or side. Serves 2-4 people.
Recipe for the home cook as follows:
2 lb Chiogga or red beets
2 tbsp red wine vinegar
2 tbsp Niner estate olive oil
1 garlic clove, Minced
1 handful fresh basil, separated into stems and leaves
1/4 cup of fresh pomegranate seeds picked without pith
1 tsp pink peppercorns
1 1/2 tbsp pomegranate molasses
optional: blackberries or raspberries for garnish.
First, preheat your oven to 350 degrees.
Mince the basil stems and add them along with the garlic, salt, sugar, red wine vinegar and olive oil. Toss your beets in the mixture and spread them in a baking dish. Add enough water to cover the bottom of the dish, cover and roast at 350 degrees until tender (around 40 minutes). While still hot, peel and season again with salt, a pinch of sugar and more red wine vinegar.
To assemble the dish, place your burrata on your serving plate of choice. Slice the beets and scatter on top, along with the rest of the garnishes. Drizzle the pomegranate molasses and olive oil on top, and garnish with fresh berries if you have them.
Almond, leek and "whatever" risotto
Recipe for the home cook as follows:
1 cup almonds, whole + peeled
4 cups water
pinch of sea salt
a few green tops from the leeks
optional: 1 strip kombu/seaweed
Lightly toast the almonds in a 325 degree oven until golden and fragrant, around 10 minutes. Stir halfway through. Add toasted almonds and the rest of the ingredients to a sauce pot. Bring to a boil and simmer at a lazy bubble for 30 minutes. Remove almonds (and the seaweed, if you used). Once they've cooled, roughly chop the almonds and set the almond broth aside.
1 cup almonds from above, roughly chopped
1 leek, halved and thinly sliced
2 garlic cloves, minced/microplaned
a couple knobs of nice butter
1 cup aroborio rice
1/2 cup white wine or vermouth
Reserved almond broth from above (a little over 3 cups)
'whatever' leftover pulled chicken, baby shrimps, sweet peas, smoked white fish, roasted broccoli/cauliflower, butter cabbage, chopped seaweed/wakame, etc.
grated parmesan (optional)
a pot with some surface area
a wooden spoon
Bring the reserved almond broth to a simmer, add a pinch of salt and hold warm. Heat a wide-bottom pan (we want surface area here) over medium heat. Add olive oil, a knob of butter, leeks and a pinch of sea salt. Sweat the leeks until the corners start to turn color (about half cooked). Add garlic and almonds and toast until fragrant. Add rice and stir to coat in the fat and toast for 2-3 minutes. Pour the wine/vermouth into the pan to deglaze it, stirring to incorporate. Once wine is evaporated and absorbed, add a third of the hot almond broth and a pinch of salt. Cook, while stirring periodically, until the rice is almost dry. Repeat 2 more times, reserving a little broth on the third time. This process should take about 20 minutes total. As the third round of broth is cooking, taste and check for rice donesness. Fold in your 'whatever' to allow it to heat up over the last 3-5 minutes of cooking. Finish with grated lemon zest, a few drops of lemon juice, a knob of butter and salt (if needed). Top with a few parlsey leaves, fried leek tops and/or parmesan.
Fig, Olive and Red onion comdiment
Recipe for the home cook as follows:
1 tbsp Bacon fat (we used benton's smoked bacon fat)
1 cup dried mission figs, stemmed + cut into 6th's
1 cup oil-cured black olives, pitted + quartered
1 red onion, medium dice
1 cup fresh-squeezed orange juice
1 tsp Cumin seed
light pinch of chile flake aleppo
light pinch dried oregano
a few drops of sherry vinegar
In a cold sauce pot, add both fats and onions and a pinch of salt. Cover and cook slowly over medium heat until it begins to caramelize, stirring occasionally. Add seeds and spices, stir and cover for about 5 minutes more to toast the spices and finish caramelizing the onions. Add orange juice to deglaze, scraping the bottom of the pan to release any browned bits. Bring to a boil. Simmer for 1-2 minutes to reduce slightly. Add olives and figs and a pinch of salt. Bring to a simmer. Remove from heat and let steep for 5 minutes. At this point, add a few drops of vinegar (you won't need much) and taste. Adjust seasoning.
Use this condiment with grilled pork chops, sausages, slow cooker pork shoulder, pan roasted duck breasts, lamb chops or even braised chicken legs. Add some more texture with a side of crusty bread or kettle-style potato chips! Also makes a nice addition to your cheese, crackers and crusty bread.
Grilled Dry aged ribeye with bordelaise, charred asparagus, crispy potatoes
Recipe for the home cook as follows:
16oz dry aged ribeye (we use j&r meats) both sides seasoned with salt & pepper
4 shallots, finely diced
1 cup bordeaux style red wine
2 cups beef stock
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 bay leaves
2 tbsp butter (divided)
1lb small potatoes (fingerlings work best)
salt & pepper
1 bunch asparagus
1 tsp lemon juice
Note from the chef: for best results, allow the Ribeye to "temper" or adjust to room temperature before cooking. Season both sides with salt and pepper before starting the bordelaise sauce.
For the Bordelaise sauce:
In a medium pot, sauté the shallots in 1 tbsp butter on medium heat until they are translucent and moisture has been cooked off (about 2 minutes). Add thyme and bay leaves and sauté until they become fragrant (less than 1 minute). Pour in the cup of red wine to deglaze the pan.
Increase heat to medium high and reduce the sauce until you have about 1/4 of it left (about 5 mins). Add 2 cups of beef stock and continue to reduce until you reach a consistency thick enough to hold to the back of a spoon. While the sauce is cooking, prepare your potatoes.
For the potatoes:
Preheat your oven to 425 degrees. Bring a pot of salted water to a boil and boil the potatoes whole until tender (about 10 mins). Drain and toss with 1 tbsp of butter and the rosemary. Put them onto a baking tray and crush each potato with your hands (let them cool a bit!) enough to break the skin and reveal the soft insides, but not so much that they fall apart. Bake 30-40 minutes until golden and crispy.
For the grilled ribeye:
For best results, always allow the ribeye to warm up to room temperature before cooking. Heat your grill to medium high and cook the pre-seasoned steak for 4-6 minutes on each side. Remove the steak and let it rest for at least 5 minutes before slicing (essential for locking in juices and flavors).
Note from the chef: use a meat thermometer and remove your steak from the grill about 5 degrees below your desired temperature (the steak will continue to cook after you remove it from the heat) Rare = 115°, Medium rare = 125°, Medium = 135°, Medium well = 145°, Well done = 155°.
While the steak is resting, toss asparagus with oil, salt and pepper and place on your grill for about 5 minutes. Once tender, remove the asparagus from the grill and sprinkle with lemon juice.
Arrange potatoes in the center of each plate and lay asparagus across potatoes in a single bunch. Slice the steak and lay over asparagus and potatoes. Spoon sauce over the top of the meat and use it to decorate the rest of the plate.
Charred Green Beans with Harissa Yogurt
It’s brutally hot here at Tumbleweed Farm. Hotter than it’s been all season long and we are feeling it. Chores are extra tough in this heat and we feel like we are moving through molasses as we chip away at the to-do list. Because it’s been so hot our appetites aren’t quite as strong and standing in my hot kitchen isn’t really an option right now. Luckily, the outdoor grill has been working like a charm and this recipe for charred green beans and harissa yogurt is just what our bodies have been craving. Simple, spicy and perfect for any summer gathering. This dish really blew our minds and I don’t think we’ll prepare green beans any other way for the rest of the summer. We tossed them in a spiced oil mixture and then lightly charred them on the grill. The harissa yogurt dip is wonderful and would be great served with any grilled or roasted vegetable. We thought our Kohlrabi Fries would taste good dipped in this sauce too. It’s versatile, delicious and I hope you all enjoy this simple side dish as much as we do. We served these spiced green beans with grilled hamburgers from our favorite ranch for a no-fuss farm dinner.
Charred Green Beans with Harissa Yogurt
Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4
- 3 teaspoons honey
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 1/2 tablespoons olive oil
- salt and pepper
- 1 1/2 pounds green beans, trimmed
- 1/2 cup roasted unsalted hazelnuts, roughly chopped (or any other nut)
- 1/2 cup plain whole milk yogurt
- 1 tablespoon harissa paste
- 1/2 teaspoon white wine vinegar + additional to taste
- pinch of fine sea salt
- Oil the grates of an outdoor grill and heat it to medium-high heat.
- In a large bowl mix together the honey, spices, oil, salt and pepper. Toss the green beans into the bowl and mix well, tossing to coat all the beans in the mixture.
- Set a wire rack or grill basket on the preheated grates (or carefully place the beans directly on the grates in a single layer, being careful not to let them fall through) and grill the beans until lightly charred, flipping once or twice while cooking, about 10 minutes. Remove the beans from the grill and place them back in the bowl that you mixed the oil/spice mixture. Lightly toss the beans and sprinkle them with the roasted hazelnuts.
- Whisk together all the ingredients for the yogurt sauce. Taste and adjust seasonings as needed.
- Serve the beans on a platter with the yogurt sauce and enjoy.
This dish tastes best when served right away *Cooking times will vary *Use this recipe as a guide and adjust measurements and ingredients as necessary
- jasmine rice (for serving)
- aluminum foil
- pastry brush
When the ribs are done, unwrap them and transfer to another foil-lined baking sheet. Place scallions all around the ribs. Turn on the grill function of your oven at the highest setting. Brush ribs with glaze on the bone side, then broil until bubbly and caramelized. Remove and flip then brush with remaining glaze. Broil until scallions are slightly charred and ribs are caramelized, approx. 5 min. Slice ribs into portions and serve with scallions and cooked jasmine rice, if desired. Enjoy!