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- Eric England
- Benton’s ham and sweet potato hash with asparagus and leek puree
Benton's ham and sweet potato hash with asparagus and leek puree:
Blanch the asparagus and wrap it in thinly sliced Benton's ham. Toss the sweet potatoes in olive oil, rosemary, salt and pepper and roast in the oven. Sear onions in a dry pan, then add the sweet potatoes and deglaze it with pork stock. Steam the leeks and then puree them with salt, pepper and roasted garlic.
And what would the other four Iron Fork Chefs do with the CSA bounty?
Honey beet ice cream
The Silly Goose
8 large beets, juiced ( yield: 2 cups)
heavy cream, 2 cups
local honey, 1 cup<
egg yolks, 12
Juice beets and skim off any foam sitting on top of juice. Refrigerate.
Bring the 2 cups cream to a simmer and turn off. Separate eggs and reserve yolks in a large bowl.
Add honey to yolks and whisk until well combined.
Slowly add hot cream to honey/egg yolk mixture, whisking vigorously as you add.
Whisk in cold beet juice. Pour into any ice cream maker and follow instructions. Garnish with a drizzle of honey.
Pan seared Alaskan halibut with roasted beet butter, wilted red cabbage and red kale, balsamic strawberries.
Toss beets in oil, roast in oven until tender. Peel and cool. Roughly chop and puree with butter, salt, white pepper, splash of lemon juice and honey. Reserve.
Reduce balsamic vinegar with sugar until thick.
Slice cabbage and kale. Sauté in large pan with spring onions until tender. Season with salt and pepper.
Blanch asparagus in boiling water and cool in ice bath. Toss lightly with oil and grill.
Sear halibut and cook in oven until barely cooked through.
Serve halibut on cabbage, asparagus, and top with the roasted beet butter. Garnish with sliced strawberries and balsamic syrup.
Sweet potato biscuits with strawberry orange butter and
Willow Farms egg strata with Porter Road Butcher bacon lardons, spring onions and leeks
Shred sweet potatoes on a box grater, rinse and squeeze dry. Add the strands to your favorite scratch biscuit recipe and bump up the baking powder by a ¼ tsp.
Put strawberries in a bowl and grate/microplane an orange. Add a couple of sticks of softened butter to the bowl and use a fork (or preferably a potato masher) and smash until the desired texture is achieved.
For the frittata, add your bacon lardons (coarsely diced) to skillet and sauté until brown but not too crispy. Remove from the pan and add your leeks and onions to the remaining fat and sauté until soft — turn the heat down and cook a little slower to try and keep the color.
Whip up your eggs in a separate bowl, add a touch of half and half, then add some parsley, maybe a pinch of thyme, perhaps some chives. Add the leeks, spring onions and bacon, then pour back into the skillet and bake in the oven until set.
Seared medallions of Bear Creek Farm beef tenderloin with strawberry gastrique over kale, cabbage and asparagus slaw with spring onions and lemon
Gently blanch kale and asparagus, slice both thinly, dry well. Chop cabbage and green onions into thin strips. Combine equal parts lemon juice, rice wine vinegar and sugar in bar blender.
Toss slaw in dressing.
Cook strawberries with black pepper, salt to taste, favorite vinegar and sugar or honey until it coats the back of a spoon.
Slice fillet against grain into ½-inch slices. Sprinkle liberally with kosher salt, coarse ground pepper, minced garlic and chopped herbs. Sear in hot pan with 1 tbsp. oil or on grill to your liking.
Serve over slaw, ladle sauce over beef medallions.
Food and Drink 2012 Continues...
Spirited Away: Alcohol
Slices of Life: Pizza
Just Desserts: Sweets
Stack Photo: Sandwiches