11:30 AM - Fungi to Fork
MUSHROOMS ON TOAST WITH GARLIC HERBS AND FRESH CREAM
Ingredients:
2 tbsp butter
2 tbsp olive oil + some to brush toast
2 cloves chopped garlic
1/2 cup dry white wine
16 oz heavy cream
8 oz fresh oyster mushrooms
1 tbsp fresh chopped parsley
1 tbsp fresh chopped thyme, rosemary or both
Salt and pepper
Sliced sourdough bread
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Directions:
1. Prepare chopped garlic, pick and chop herbs
2. Brush sliced sourdough with olive oil, toast in an oven at 325 or over a grill.
3. To prepare mushrooms, trim mushrooms at the base of their stem to remove them from the cluster they’re attached to. Once you have them cut free, tear the oyster mushrooms starting from their cap to pull the stem apart in even pieces, this will give you the most consistent shape to cook up.
4. Heat a sauté pan on medium high heat and add butter and oil. Once these are hot add half your mushrooms (I recommend cooking in two batches as to not overcrowd your pan) season right away with salt and pepper. Toss to coat your mushrooms and try to keep them in an even layer in the pan. Once your mushrooms begin to get a little color you can back the heat down to medium and allow to fully caramelize, stirring occasionally for 5-8 minutes. You are looking for the color and crispness of cooked bacon. Remove mushrooms from the pan by lifting the handle to allow the oil to drain away, you can press the mushrooms against the side of your pan with a slotted spatula and remove to a paper towel lined plate to rest while you repeat with the remaining mushrooms. There should be a sufficient amount of oil in the pan to do this, you can add extra butter if not.
5. Once your second batch of mushrooms is completed and resting on the side, place your pan on medium high heat and add chopped garlic. Cook for 1 minute, being careful not to burn.
6. Add your white wine to the pan to deglaze and reduce down to about a quarter of the original amount, add heavy cream and bring up to a boil.
7. Add your mushrooms to the pan and simmer until the cream has reduced and thickened slightly 2-3 minutes.
8. Add fresh chopped herbs to your pan and adjust the seasoning with salt and pepper.
9. Spoon your mixture from your pan over your sourdough toast and enjoy.
12:30 PM - Local Chimichurri
YEAR-ROUND MARINADES: HOW TO MAKE LOCALLY-SOURCED CHIMICHURRI
Ingredients:
3 bunches of mint
3 bunches of cilantro
3 bunches of parsley
3 bulbs of garlic OR 3 bunches of garlic scapes
1/2 cup (or to taste) apple cider vinegar
4 TBS (or to taste) lemon juice
Extra virgin olive oil to cover (approx. 2-3 cups)
2 TBS dried Mexican oregano
Paprika (T.O. Hot Spice - a local product)
Red pepper flakes
Salt to taste
Optional: Lemon zest
Blender or food processor is optional or ingredients can be chopped by hand.
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Directions:
1. Wash and de-stem all fresh herbs
2. Finely chop all herbs and set aside
3. In blender or food processor, blend garlic/garlic scapes with lemon juice (and optional lemon zest). This can be done by hand if equipment unavailable
4. Combine all ingredients with exception of olive oil and seasonings
5. Add olive oil. Ensure mixture fully submerged in oil
6. Take dried Mexican oregano in hand. Roll between palms and add to mixture
7. Add remaining seasonings and salt to taste
8. Let sit for at least 1 hour before using to allow flavors to mature. Keep refrigerated
9. Enjoy as a marinade, topping, or dip!
This recipe is vegan and allergen-free.
1:30 PM - FRESH RICOTTA
FRESH RICOTTA
Makes 2 cups (1 pound)
Ingredients:
1/2 gallon whole milk (raw, pasteurized or ultra-pasteurized will work)
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, butter muslin (fine-mesh cheesecloth)
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Directions:
Line a large sieve with a layer of butter muslin and place it over a large bowl.
Slowly bring milk, cream, and salt to a boil in an 8-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
Reduce heat to low, add lemon juice and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator for 1 week.
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SALT ROASTED BEETS
Serves 4 to 6
Salt-roasting beets produces an incredible and deep flavor that makes a huge difference in the way they taste. This form of cooking works for all sorts of root vegetables (celery root, parsnips, potatoes) so take the technique and have fun with it!
Ingredients:
8 cups kosher salt
8 large egg whites
4 medium beets, trimmed
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Directions:
Preheat the oven to 450°F.
Stir together the salt and egg whites until the mixture resembles wet sand.
Place a layer of salt on a baking sheet, then place the beets over the salt layer.
Pack the remaining salt around the beets and bake until the salt has formed a hard crust and has become golden brown, about 11/2 hours.
Let the beets cool in the salt until warm, about 1 hour.
Crack away the salt crust and peel the beets.
Cut the beets into bite-sized pieces and place on a serving platter.
2:30 PM - LEMON HERB FALL SALAD
LEMON HERB INFUSED FALL APPLE AND FENNEL SALAD
Ingredients:
Blue Sun Growers Lemon Herb Blend Infused Vinegarette
½ cup olive oil
¼ cup red wine vinegar
2 tbs part local honey (Phoenixville Honey)
1 tsp salt
2 tsp Lemon Herb Blend (Blue Sun Growers)
Lemon Basil
Sage
Oregano
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Fall Salad Base
1 bag fall baby greens mix (Salvaterra’s Gardens)
2 carrots (Root Mass Farm)
½ to 1 apple (Frecon Farms)
1 fennel bulb with fronds (Root Mass Farm)
Bulb
Fronds
Dried flowers (Blue Sun Growers)
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Directions:
Make Lemon Herb Blend infused vinaigrette
a. Combine red wine vinegar, olive oil, honey, salt, and lemon herb blend into a bowl.
b. Mix with emulsion blender to combine ingredients.
i. Alternatively, you can mix vigorously with whisk, use a blender, or shake in a jar.
c. Can store in fridge for around 1 week.
Prepare fennel.
a. Cut any hard outer stems off fennel bulbs and remove hard core on the bottom.
b. Finely chop some of the soft parts of the fronds.
c. Slice the bulb paper thin.
Chop carrots into thin slices or shred.
Remove core of apple and slice with skin into thin slices.
Combine chopped carrots, fennel bulb, fennel fronds, apple, and greens mix into mixing bowl.
Pour desired amount of dressing and mix thoroughly.
Place salad into bowl.
Garnish with dried fennel flower.