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Posts Tagged ‘vt cooking’

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: Roasted Fennel Relish

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

Roasted Fennel Relish
Chef Maura O’Sullivan came up with this roasted fennel condiment for the corned lamb she serves as a sandwich at Lucky Next Door and as a plate at Penny Cluse. The bright, chunky relish has great layered flavor from the anchovies, roasted garlic and hit of red pepper. It also works well as a cheese plate garnish; dolloped on top of grilled lamb, fish or chicken; tossed with pasta; or as a quick appetizer crowning toasted baguette rounds spread with soft, fresh goat cheese.
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  1. 2 medium fennel bulbs (about 11⁄2 pounds total), thinly slice cross-wise to yield about 4 cups (OK to include lower portion of stalks, also thinly sliced), fronds reserved
  2. 1 (2-ounce) tin anchovies in olive oil, finely chopped, oil reserved
  3. 1 medium head garlic, thinly sliced to yield about 1⁄4 cup
  4. 3 tablespoons olive oil
  5. 1 teaspoon coarse salt
  6. 1⁄2 teaspoon crushed red pepper flakes, plus more to taste
  7. Zest and juice from half a lemon
  8. 2 tablespoons whole-grain mustard
  9. 11⁄2 tablespoons sherry vinegar
  10. Chopped fennel fronds
  1. Preheat oven to 375 F.
  2. In a large bowl, toss sliced fennel with anchovies, garlic, olive oil, salt and crushed red pepper flakes. Spread evenly on a rimmed baking sheet or shallow roasting pan.
  3. Roast, stirring every 10 minutes, for about 20 to 25 minutes until fennel is completely soft and lightly colored.
  4. Scrape fennel back into bowl and add lemon zest and juice, mustard, vinegar and fennel fronds.
  5. Toss to combine well. Adjust seasoning to taste.
  1. Makes about 2 cups.
  2. Keeps, covered, in the refrigerator for about 1 week.
  3. Photo by Ken Burris.
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Vermont Life Magazine

Recipe: Honey-and-Cider Brined Roast Chicken

Written by Melissa Pasanen on . Posted in Recipes

Honey-and-Cider-Brined Roast Chicken
Serves 4
This tangy-sweet glazed chicken is on 3 Squares’ catering menu and also shows up periodically as a special at the café. The chicken meat stays juicy and flavorful thanks to a honey-and-cider-sweetened salt brine; make sure to plan ahead to allow for adequate brining time. (Do not overbrine as the chicken can get too salty.) The platter of honey-bronzed chicken pieces flecked with woodsy rosemary is a showstopper 
and delivers a great combination of 
flavors “all in symphonic 
balance,” says Birong, with honey leading as first violin.
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For the brine and chicken
  1. 4 cups (1 quart) apple cider
  2. 5 tablespoons coarse kosher salt 
(Morton’s; brand matters for 
  3. 1 teaspoon whole black peppercorns
  4. 3 garlic cloves, smashed
  5. 2 tablespoons honey
  6. 2 sprigs fresh rosemary
  7. 3 slices (about ⅛-inch-thick) fresh 
ginger root, smashed
  8. 2 cups cold water
  9. 1 (about 5-pound) chicken, cut into 10 bone-in, skin-on pieces (2 legs, 2 thighs, 2 wings and whole breast divided in two lengthwise and then halved crosswise to yield 4 pieces)
  10. Olive oil to coat
For the glaze
  1. ⅓ cup honey
  2. ⅓ cup cider vinegar
  3. 1 sprig fresh rosemary
To brine chicken
  1. In a pot, combine cider, salt, peppercorns, garlic, honey, rosemary and ginger and bring to a boil. Simmer for 5 minutes.
  2. Remove from heat and stir in 
cold water. Cool brine to room temperature, at least 1 hour.
  3. Place chicken pieces snugly in a glass or ceramic container (or in a large heavy-duty, zippered plastic bag) and pour in cooled brine to cover completely.
  4. Cover container or seal bag well and place in a bowl. Brine chicken in refrigerator for at least 6 hours and up to 12.
  5. Remove chicken from brine, discard brine, pat chicken dry with paper towel and refrigerate on a rack set over a rimmed jelly roll pan or roasting pan, uncovered, for another hour.
To roast chicken
  1. Preheat oven to 400 F convection or 425 F in a standard oven.
  2. Line a shallow roasting pan or jelly roll pan with parchment or a nonstick baking mat.
  3. Pat chicken pieces dry once again with paper towel and arrange them in prepared pan.
  4. Using a pastry brush, coat chicken skin lightly with olive oil.
  5. Roast chicken for 20 minutes in convection oven or 30 minutes in standard oven, or until light golden brown.
  6. While chicken is roasting, in a small pan, whisk together honey and cider vinegar and then add rosemary sprig. Bring to a simmer over medium heat and cook, at a gentle simmer, until reduced in volume by about one-half and is lightly syrupy, such that it clings to a pastry brush but is still liquid enough to brush, about 10 minutes.
  7. Remove chicken from oven and turn standard oven to broil with oven rack in position such that chicken will be about 3 inches from element. (Leave convection oven at 400 F.)
  8. Brush chicken generously with glaze and return to oven for up to 5 minutes until skin is dark golden brown. Watch carefully.
  9. Serve chicken drizzled with more glaze and chopped rosemary.
Adapted from Matt Birong, 3 Squares Café, Vergennes, photo by Ken Burris
Adapted from Matt Birong, 3 Squares Café, Vergennes, photo by Ken Burris
Vermont Life Magazine

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