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Posts Tagged ‘Cooking in Season’

Recipe: Salad With Charred Onions, Seasoned Ricotta and Poached Eggs

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Salad With Charred Onions, Seasoned Ricotta and Poached Eggs
Serves 4
This elegant salad features cultivated and foraged greens paired with ricotta seasoned with tart sumac and lemon zest and topped with soft-yolked eggs. Frank Pace loves to char onions and other vegetables outside on his grill, but you can achieve a similar effect by using the broil setting on your oven.
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  1. 1 tablespoon honey
  2. ⅓ cup cider vinegar
  3. 2 large shallot lobes, peeled and halved
  4. 3 very small onions, such as spring onions or cipollini, peeled and halved
  5. 6 ramps or scallions, roots and tops trimmed
  6. 12 asparagus stalks, tough stem ends trimmed
  7. 2 tablespoons extra virgin olive oil
  8. Salt and pepper to taste
  9. 1 tablespoon white vinegar
  10. 1 cup fresh ricotta
  11. ½ teaspoon finely grated lemon zest, plus more to garnish
  12. ½ teaspoon ground sumac, plus more to garnish (Note: Sumac can be found in the bulk spice section of some independent food markets or in Middle Eastern specialty stores. If you don’t have it, just double the lemon zest.)
  13. 1 cup tender pea greens
  14. 2 cups microgreens or watercress
  15. 4 large eggs (Note: Fresher eggs make neater poached eggs.)
  16. Flake sea salt, such as Maldon, if desired for garnish
  1. In a small saucepan set over medium heat, combine honey with cider vinegar and bring to a simmer, whisking occasionally, just until honey dissolves, about 2 minutes. Set aside to cool.
  2. Set oven to broil with rack in top slot and turn on kitchen fan. Preheat a dry cast-iron pan or heavy roasting pan on rack. When oven reaches temperature, add shallots and onions to pan. Cook, turning once, until charred and softened, about 6 to 8 minutes total. Remove to a cutting board and add ramps or scallions to pan. Cook, turning once, until charred and softened, about 4 to 6 minutes total. Add to cutting board. Repeat with asparagus, but set them to cool on a plate. Roughly chop shallots, onions and ramps or scallions and place in a bowl. Dress with 2 tablespoons of honey-vinegar mixture, 1 tablespoon of olive oil, and salt and pepper to taste. Set aside.
  3. Fill a medium saucepan two-thirds full of water and add white vinegar. Set over medium-high heat and bring to a simmer. In the meantime, put ricotta in a small bowl and gently stir in lemon zest and sumac along with a pinch of salt. Taste and add salt as desired. In a medium bowl, toss together pea greens and microgreens or watercress with 2 tablespoons honey-vinegar, 1 tablespoon olive oil, and salt and pepper to taste. Set out four salad plates. Arrange 4 asparagus on each plate next to evenly divided portions of ricotta, charred onion mixture and dressed greens.
  4. When water is simmering, reduce heat to medium. Crack an egg into a large slotted spoon set over a small bowl to strain off any thin strands of white, and then gently lower egg into simmering water. Repeat with second egg immediately. Cook eggs for about 2–3 minutes for a medium-soft yolk and remove to a clean bowl with a slotted spoon. Trim any untidy white with scissors if desired. Repeat with remaining two eggs. Top each salad with an egg and sprinkle with more sumac, lemon zest, a drizzle of remaining honey-vinegar and flake sea salt. Serve immediately.
  1. Photo by Ken Burris.
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Vermont Life Magazine

Recipe: Fennel, Orange and Raspberry Salad

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Fennel, Orange and Raspberry Salad
Fennel and citrus are delightfully refreshing partners as demonstrated by this gorgeous salad created by chef Iliyan Deskov for the vegetarian restaurant he runs with his wife, Savitri. A summery shower of fresh mint, dill, fennel fronds and sweet-tart raspberries provides so much flavor all you need is the simplest dressing of fresh lime juice and good olive oil.
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  1. 1 large (about 1 pound) bulb fennel, trimmed of stalks, any fronds reserved
  2. 1 small watermelon radish, peeled, or 10 small radishes, trimmed
  3. 1 large orange
  4. 1 ripe avocado
  5. 1⁄3 cup finely sliced fresh mint leaves,
  6. loosely packed
  7. 1⁄3 cup minced fresh dill, loosely packed
  8. Juice of one lime
  9. 1⁄4 cup extra-virgin olive oil 1⁄2 teaspoon coarse salt
  10. Freshly ground black pepper 1 dry pint fresh raspberries
  1. Slice fennel crosswise as thinly as possible using a mandoline or very sharp knife and put in a large serving bowl.
  2. Slice radishes as thinly as possible and then again into matchsticks if slices are large.
  3. Peel and slice orange crosswise into rounds and then each round into quarters. Add radish and orange to bowl.
  4. Peel and dice avocado and add to bowl.
  5. Mince any fennel fronds and add to bowl along with mint, dill, lime juice, olive oil, salt and a few grinds of black pepper. Toss well, mashing some of the avocado to become part of salad dress- ing.
  6. Gently toss in raspberries.
  7. Adjust seasoning to taste.
  1. Serve immediately. Serves 4.
  2. Photo by Ken Burris.
Adapted from Chef and co-owner Iliyan Deskov, MINT Restaurant, Waitsfield
Adapted from Chef and co-owner Iliyan Deskov, MINT Restaurant, Waitsfield
Vermont Life Magazine

Recipe: Rhubarb-Hazelnut Frangipane Galette Tart

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Rhubarb-Hazelnut Frangipane Galette Tart
Serves 8
Seasonal fruit variations on this rustic tart sell well for baker Jen Smith throughout her summer and fall season. The classic French pastry staple, frangipane, gets a tweak here with hazelnuts and orange, a perfect foil for the tart rhubarb.
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For tart pastry
  1. 1 ½ cups all-purpose flour
  2. 2 teaspoons white sugar
  3. 1/2 teaspoon fine salt
  4. 4 ounces (8 tablespoons) cold unsalted butter, cut into ½-inch cubes
  5. About 1/4 cup ice water
For frangipane
  1. 2 1/2 ounces (a generous ½ cup) raw hazelnuts (or almonds)
  2. 1/4 cup granulated sugar
  3. 2 ounces (about 3 tablespoons) almond paste (not marzipan, which has a higher ratio of sugar to almonds)
  4. Zest of 1 orange
  5. 5 tablespoons cold butter, sliced
  6. 1 egg
  7. 1 teaspoon pure vanilla
  8. 1 teaspoon orange blossom water (optional)
For rhubarb and to finish tart
  1. 3 cups (about 1 pound) rhubarb chopped into ¼-inch pieces
  2. 1 cup light brown sugar
  3. Zest of 1 orange
  4. 2 tablespoons melted butter
  5. 3 tablespoons white sugar
For tart pastry
  1. In a medium mixing bowl, whisk together flour, sugar and salt. Using a pastry blender, your fingers, or two knives, work butter into flour mixture until it ranges in size from peppercorns to peas. Do not overwork so that butter gets too soft.
  2. Add enough ice water by the tablespoon, using a fork to toss the flour mixture between additions, just until a pinch of dough holds together. (Alternately, use a food processor to pulse butter and then ice water into dough. Be careful not to overwork.)
  3. Dump pastry out onto a large square of plastic wrap and use the wrap to gather it into a rough ball, then flatten into a disk. Refrigerate at least two hours or overnight.
For frangipane
  1. Preheat oven to 350 degrees and spread hazelnuts on a small baking sheet. Bake just until fragrant and skins are starting to pull away from nuts, about 5 to 7 minutes.
  2. Cool and then use hands to rub skins from nuts. (They probably won’t get completely clean, but that’s fine.)
  3. In the bowl of a food processor, coarsely chop hazelnuts. Add sugar and process just until finely ground but not oily. Add crumbled almond paste and orange zest and process until mixture is uniformly granular. Add sliced butter and pulse into mixture is blended. Scrape bowl down with a spatula and add egg, vanilla and orange blossom water if using. Process until smooth.
  4. Chill at least 45 minutes or overnight.
For rhubarb and to finish tart
  1. Toss rhubarb and brown sugar in a large mixing bowl and set aside for 45 minutes, stirring occasionally, until rhubarb has given off some liquid.
  2. Pour rhubarb into a sieve over another bowl and let sit to drain well, about 10 to 15 minutes. Reserve juices for glaze. Toss drained rhubarb with orange zest.
  3. Preheat oven to 375 degrees. Lay a large piece of parchment or nonstick baking mat on a flat surface and, using a floured rolling pin, roll pastry dough out on it into a circle about 11 inches in diameter. (If dough is too stiff to roll, give it a few minutes to warm up.)
  4. Patch edges as necessary to form a relatively smooth edge for the circle.
  5. Transfer parchment or baking mat with rolled pastry dough onto a flat baking sheet. Spread frangipane evenly over dough, leaving 1 ½ inches of dough uncovered around the perimeter.
  6. Use a slotted spoon to spread rhubarb (with as little liquid as possible) evenly over frangipane. Add any leftover juices to previously reserved bowl.
  7. Fold edges of crust up over filling, pleating as necessary. Do your best to make sure there are no cracks around the edge from which juices could leak.
  8. Brush exposed crust edge with melted butter and sprinkle crust with sugar.
  9. Bake for about 35 minutes until rhubarb is tender and crust is dark golden. During last 15 minutes of baking, pour reserved rhubarb juices to a small saucepan, set over medium-high heat and bring to a simmer. Reduce to about half original volume and brush over rhubarb when tart comes out of oven. Serve tart warm or at room temperature with softly whipped cream, crème fraîche or vanilla ice cream.
Vermont Life Magazine

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