Late Spring Radishes from Santa Fe

Surprise; Spring Cauliflower

Chanterelles from the Pacific Northwest

Late spring at the farmers market is always an interesting time.  With the unpredictable weather it’s hard to know what to expect.  When shopping this time of year keep an open mind and be on the lookout for great items in limited supply.  My advice; arrive early!

1. 1 head of suckling pig (small suckling pigs can be ordered from you local butcher)
2. 4 onions
3. 4 carrots
4. 2 leeks
5. 1 tbsp. peppercorns
6. 3 bay leaves
7. 1 bottle cheap red cooking wine
8. 1 bunch parsley
9. 1 tbsp. chopped fresh thyme
10. 2 heads of garlic (one diced, one cut in half)
11. 2 jalapeno peppers
12. Kosher salt
13. 2 packets Knox unflavored gelatin
14. 1 tbsp. mustard
15. 1 tbsp. Worcestershire
16. 1 tbsp. Louisiana Hot Sauce

                In a large pot, place pig’s head, 2 halved onions, 2 chopped carrots, 1 chopped leek, peppercorns, bay leaves, bottle of wine, ½ parsley, thyme, 1 head (cut in half) of garlic, 1 jalapeno pepper.  Fill pot with cold water, bring to a boil and simmer for 3 ½ hours, skimming fat continually and periodically.  When the pig head is tender enough to remove and ear, remove it from the pot. Refrigerate.

                Strain the liquid.  Place back in new pot.  Finely dice all the remaining vegetables.  Place in liquid in the pot.  Remove the pig’s head from refrigerator.  Very carefully pick all the meat from head.  This will take time.  You want the tongue, cheeks, eyeballs, skin, and nose meat and finally, using a cleaver, carefully cut the head in half and remove the brain.  Place all this meat on a large plate and go through carefully with your fingers to find any forgotten bone.  Be thorough.

                Chop all the meat and add back to pot with diced vegetables and stored liquid.  Add remaining ingredients except gelatin and salt.  Simmer for 2 ½ hours, adding water if needed and skimming off fat constantly.  After 2 ½ hours stop adding liquid and reduce the mixture down to a jelly-like consistency, the liquid should be like a thin syrup.  Sprinkle in gelatin and mix well.  Taste and season with salt.

                Line the inside of a terrine mold with saran wrap and spray with Pam.  Pour in mixture and refrigerate 8-12 hours.  Remove from the mold and slice and serve like pate, with mustard and toast points or crackers.  Head cheese like this will have a shelf life of well over a week because of the gelatin.

1. 1 16 oz. imported canned Roma tomatoes, chopped
2. 1 carrot, chopped
3. 1 onion, chopped
4. 2 tomatoes, chopped
5. 1 head peeled garlic
6. 3 stalks of celery
7. 1 bunch parsley
8. 12 leaves of basil
9. 2 bay leaves
10. 1 cup red wine
11. 1 sprig rosemary, stem removed
12. 1 sprig oregano
13. 1 cup extra virgin olive oil
14. 1 pinch crushed red pepper
15. 1 tsp. fresh parsley
16. ½ tsp. garlic powder
17. Salt and peppermill

                In sauce pan, heat olive oil at medium heat.  Add garlic and begin to brown on both sides.  Add dry spices, crushed pepper.  Cook 1-15 seconds.  Add onion, carrots, celery and herbs and cook 2-3 minutes on low heat.  Add wine and cook 3-5 minutes on low heat.  Add fresh and canned tomatoes and liquid and cook on low heat for 3-8 minutes.  Add to blender or food processor.  Puree until smooth but not liquefied.  Return to heat.  Simmer 3-5 minutes.  Taste for salt and pepper.  Refrigerate or serve immediately.

                Mix flour, sugar and eggs in a bowl.  Melt chocolate and butter in bain marie.  Combine in mixer for 10 minutes until smooth.  Bake in a buttered 1 inch tart mold 30 minutes at 400 degrees.

Raspberry Coulis

1. 1 pint raspberries or blackberries
2. 1 tbsp. sugar
3. ½ cup water
4. 1 tbsp. brandy

                Heat sugar and water.  Add raspberries.  Add brandy, simmer for 3-5 minutes.  Blend well at high speed.  Garnish with crème fresche, powdered sugar & cocoa.

                In a stainless steel mixing bowl combine cream, eggs & sugar, whisk together.  Add all the remaining ingredients.  Using your hands, squeeze the read like a sponge to absorb the liquid.  Let sit 2 hours refrigerated.

                Preheat oven to 325 degrees.   Grease a 3 quart casserole pan and add all the ingredients.  Place casserole in a water bath and cover with aluminum foil.  Bake for 45 minutes.  Remove from oven and set to cool naturally in the water bath.

                Serve with Crème Anglaise.

Crème Anglaise

1. 1 pint crème
2. 1 cup sugar
3. ½ vanilla bean
4. 1 tbsp. whiskey
5. 4 egg yolks

                Heat cream over medium heat in a medium sized sauce pan.  Bring to a boil and then reduce to a simmer.  Add vanilla, sugar and whiskey, simmer on low for 3-5 minutes.  Place egg yolks in a bowl.  Whisk until creamy.  Add a small amount of the hot cream mixture.  Whisk.  Add a little more, whisk.  Add half of all cream mixture and whisk together.  Turn off heat.  Add egg sauce back to original sauce pot and whisk together.  Turn on heat until cream boils once more, then remove from heat.  Cool in ice bath and refrigerate.

                Serve the bread pudding hot with the cold sauce.  Bread pudding can be made in advance and heated in 375 degree oven or microwave.

Nuts can vary

Dried fruit can vary.

Semi sweet chocolate can be added prior to baking

Sweet bread, muffins or raisin bread can be used in conjunction with or instead of white French bread.

Avoid flavored breads with savory seasonings.  Melted vanilla ice cream can be used in place of crème anglaise as it is almost the same thing

Carmel sauce can be used instead of crème anglaise or vanilla ice cream

1. ½ lb. Chicken livers
2. 1 thick sliced ham steak
3. 1 onion, sliced
4. 1 tbsp. chopped garlic
5. 1 tbsp. chopped parsley
6. 1 tsp. chopped thyme
7. ½ cup red wine vinegar
8. 1 lemon
9. 1 cup dark chicken, beef or veal stock
10. 2 tbsp. butter
11. Salt and peppermill
12. 1 cup flour
13. ½ cup chopped scallions

                Pat livers dry with clean towel or napkin.  Sprinkle with salt and peppermill.  Heat a large sauté pan.  Add oil.  Dredge each liver with flour and shake off excess.  Fry in oil until golden brown on each side.  Remove livers and reserve.  Add ham, garlic and sliced onions.  Add 1 tbsp. butter and cook.  Add thyme and parsley.  Add beef stock and vinegar.  Cool 8-10 minutes.  At first bring to a boil and then simmer.  Add livers back to the sauce.  Bring to a boil and add remaining butter and remove from heat.  Remove livers and place on plates or platter.  Mix sauce to homogenize butter and spoon over livers.  Garnish with lemon and scallions.

1. 4 rabbit legs
2. 2 onions, sliced
3. 2 bell peppers, sliced
4. 2 tbsp. chopped garlic
5. 2 sprigs rosemary
6. 2 sprigs thyme
7. 1 tbsp. chopped sage
8. 1 tbsp. chopped marjoram
9. ½ tsp. crushed red pepper
10. 2 tomatoes, sliced in halves and seeded
11. 1 can, 16 oz. tomatoes in juice
12. 1 cup red wine
13. 1 cup sherry
14. 2 cups chicken stock
15. 3 bay leaves
16. Salt and peppermill
17. 2 cups sliced mushrooms
18. 1 cup olive oil
19. 1 cup shaved pancetta
20. 1 bunch chopped parsley
21. 1 bunch chopped green onions
22. 1 cup flour

                Season rabbit legs with salt and peppermill.  Heat skillet over medium heat.  Dust rabbit in flour and shake off excess.  Sear rabbit to light golden brown on both sides, about 2 minutes on each side.  Add pancetta and red pepper and cook 2-3 minutes, continually braising rabbit.  Remove rabbit and add mushrooms and garlic.  Cook until they begin to brown.  Add peppers, onions and herbs,  Cook slowly 5-7 minutes, stirring so as not to burn.  Add fresh tomatoes.  Add wine and sherry.  Stir well.  Add rabbit back to pan.   Add stock and bay leaves.  Add canned tomato juice, crush the tomatoes in your hand and add them.   Season with salt and peppermill and add parsley and green onions.  Cook covered at 375 degrees for 1 hour, 15 minutes.  Cook uncovered for an additional 25 minutes, stirring if needed.  Serve with creamy polenta or side of pasta.

1. 1 small eggplant, thinly sliced
2. 1 tbsp. chopped garlic
3. 2 roasted peppers, peeled, sliced, julienne
4. ½ cup pitted olives (freshly pitted – buy olives with pits and remove by hand)
5. 1 cup extra virgin olive oil plus 1 tsp.
6. 1 cup marinara (see recipe)
7. 18 basil leaves
8. 2 tsp. chopped parsley
9. ½ dried red onion
10. 1 pint cherry tomatoes, stemmed and cut in half
11. 1 cup parmesan, shaved
12. 1 pinch crushed red pepper
13. Salt and peppermill

                In a medium skillet on high heat add olive oil.  Slowly add sliced eggplant and caramelize on each side.  Remove and reserve as eggplant is caramelized.  Season with salt and peppermill.  Sautee all of the eggplant using oil as needed.  To the same pan, when eggplant is done, add garlic and onions.  Sauté 2 minutes.  Add peppers, parsley, eggplant and tomatoes, sauté 2-3 minutes.  Add rigatoni, mix well and bring to a boil.  Toss in half the parsley, 12 basil leaves and olives.  Cook slowly 2-3 minutes.  Mix gently and add ½ parmesan and ½ goat cheese in dollops.  Toss gently once more and serve immediately on plates or platters.  Garnish with remaining parmesan, parsley and scatter remaining basil leaves on top.  Add remaining goat cheese in small scattered dollops.  Drizzle with remaining oil.

Basic Pasta Dough:

1. 1 lb all purpose flour
2. 4 eggs
3. 1 tbsp olive oil
4. 1 pinch salt
5. Water as needed

              On a clean work surface place most of the flour (about 9/10).  Make a well like a volcano in the center.  In a bowl, separately (so as to avoid shells) crack the eggs.  Add them to the well of flour.  Sprinkle with salt and half the oil.  Knead the dough until it becomes dense and round, adding water as needed and sprinkling with flour if it sticks.

                Allow dough to rest one hour refrigerated & covered with a damp cloth.

Filling:

                Roast the 5 lbs, seeded but peel on winter squash covered at 350 degrees with 4 oz. butter, 1 tbsp. salt, ¼ cup extra virgin olive oil, ground pepper, pinch of nutmeg, pinch of cinnamon, 1 tbsp chopped garlic, 12 oz of white wine.  Roast 45 minutes or until tender.  Allow it to cool.

                Peel squash and place in a bowl with ½ cup of the cooking liquid.  Add 3/4 of the parmesan cheese, 1 tsp chopped garlic, 1 tsp chopped shallots, 1 tsp chopped sage, 1 tbsp extra virgin olive oil, ½ cup grated parmesan cheese and 2 tbsp ground pine nuts.  Fork mash mixture until smooth.

Roll out pasta dough:

                Cut into 2 x 6 x 1 inch slice and starting at highest roll number roll through.  Reroll at lower numbers one by one until it has reached the second thinnest setting.  You may need to continually add flour to keep it from sticking.

                Flour a large baking tray.  Using a well floured ravioli plaque place half the pasta sheet on top.  Pant with egg wash.  Place 1 tbsp of squash mixture in the center of each square.  Place, carefully (keeping excess air out) a top pasta sheet.  Press down evenly.  Roll with rolling pin.  Invert the plaque over baking sheet and repeat.  Make sure the raviolis are separated.  Pasta fresh raviolis are freezable.

To finish:

                Heat a large pot of water.  Add salt and bring to a boil.  In a small sauce pan add butter and cook on medium heat until it foams and you smell hazelnuts (seconds count here).  Add sage, salt, pepper and pine nuts.  Reserve.

                Boil pasta 3 to 5 minutes until it floats.  Remove using a slotted spoon and place on platter.  Top with butter-sage sauce.  Garnish with remaining Parmesan cheese.  Serve immediately.

                Fresh light red wines do well with this dish.  Beaujolais Noveau Est Arive!

1. 6  6 oz. salmon filets, pin bones removed
2. 3 lemons, 2 zest and juice, 1 cut into wedges
3. 1 onion, diced
4. 1 red onion sliced
5. 1 sweet bell pepper, sliced, shaved or julienned
6. 1 jalapeno, seeded and diced
7. 1 English cucumber, sliced thinly
8. 1 tomato, seeded and sliced julienne or small wedges
9. ¼ cup white wine vinegar
10. 1 cup crème
11. 1 tsp. chopped garlic
12. 1 tsp. toasted coriander seed
13. 1 tbsp. chopped cilantro
14. 1 tbsp. chopped parsley
15. 1 cup chopped scallions
16. 1 tbsp. fresh ground horseradish
17. 1 cup extra virgin olive oil
18. Salt and peppermill

              Marinate salmon with lemon zest, diced onion, ½ diced jalapeno, ½ ground coriander, ½ garlic salt and peppermill and a little olive oil.  Refrigerate.

                Preheat broiler.

                In a bowl mix cucumber, onions, jalapeno, coriander, tomato, ½ green onions, garlic, vinegar, cilantro, pepper, ½ oil, horseradish, lemon juice and zest, parsley & crème.  Mix well.

                Place salmon on well oiled baking tray.  Broil 3 minutes on each side on high shelf or until small white globlets begin to appear.  Remove from broiler.

                On serving platter or individual plates, with slotted spoon ot tongs, place small amount of cucumber salad.  Place salmon on top of salad.  Using a small spoon, drizzle the liquid from the salad over and around each filet.  Garnish with lemon wedge and chopped scallions.