A special thanks to René for giving me permission to share these recipes.
Jackson locals and visitors: Chef Stein will be cooking his New Mountain Cuisine nightly at The Rose starting THIS WEEK. Yippee!!
This post was originally published in the latest edition of PlanetJH. Yep, I have a new foodie column called the Foodie Files. Here's a few more links if you missed it.
Putting Up Morels what to do when you have more morels than you can possibly eat in one week
Your Brain on Blueberries what can you eat to help prevent Alzheimer's?
Standing on Morel Ground practical tips on procuring your favorite fungi
- 280 g (1 1/4 cup) cucumber
- 200 g (1 cup) yellow pepper
- 200 g (1 cup) tomato
- 150 g (1/2 cup) arugula
- 6 g (about 1 tsp.) garlic
- 3g (about ½ tsp.) Yellowstone salt
- 6 g (about 1 tsp.) local honey
- 7g (about 1 tsp.) Chardonnay Vinegar
- small pinch Xanthan (knife tip)
- freshly ground pepper, to taste (try Tasmanian Pepper)
- Cut the cucumber, yellow pepper and tomato into large chunks. Add arugula, minced garlic, salt, honey, vinegar and a small pinch of xanthan. Marinate for about 3 hours.
- Blend all together in a powerful blender. Taste, and add more salt, pepper or vinegar if needed. Serve chilled.
New Mountain Gazpacho
- 250 g (1 cup) beet juice, reduced
- 210 g (1 cup) apple (such as Gala)
- 450 g (2 cups) celery
- 8 g (1 ½ tsp.) minced garlic
- 6 g (1 tsp.) Yellowstone salt
- 1 g (dash) of Tabasco
- 50 g (2 1/2 T.) Cabernet Sauvignon Vinegar
- Place the beet juice in a small saucepan and simmer over low heat until reduced by half.
- Marinate the other ingredients for at least 3 and up to 12 hours.
- Place the reduced beet juice and the marinade mixture into a powerful blender. Puree until smooth. Serve chilled.
Carrot Farro Risotto
- 250 g (1 cup) farro
- 60 g (4 T.) shallots, finely chopped
- 10 g (1/2 tsp.) garlic, finely chopped
- 100 g (1/2 cup) white wine
- 600 g (3 cups)carrot juice
- 450 g (2 cups) water
- Yellowstone natural salt and freshly ground pepper
- 10 g (1 tsp.) Chardonnay vinegar
- 200 g (7 ounces) good butter
- 120 g (1/2 cup) Parmesan, grated
- Toast farro in a pan over medium heat for 2-3 minutes. Meanwhile, place the carrot juice and water in a saucepan and heat until warm.
- To the farro, add shallots and garlic; sauté until translucent.
- Deglaze the pan with white wine and reduce. (Pour in all the wine and bring to a simmer. Once it is no longer liquid, it is reduced.)
- Season with salt and pepper.
- Add 2 cups of the carrot/water mixture to the farro and simmer until almost all the liquid has been absorbed, stirring constantly. Repeat until all the carrot/water mixture is gone and the farro is al dente. Each grain should be toothsome and chewy (not too soft) but done in the middle.
- Finish with butter, Parmesan and vinegar to taste.
- Top with sautéed fiddlehead ferns, if you are lucky enough to have some on hand.
- 40 g (3 T.) honey
- 80 g (6 T.) dijon mustard
- 150 g (2/3 cup) Chardonnay vinegar
- 200g (3/4 cup) sunflower seed oil
- 15 g (1 T.) chopped tarragon
- 15 g (1 T.) chopped chervil
- 45 g (3 T.) finely diced shallots
- Coarse salt and freshly ground pepper, to taste
- Combine honey and dijon mustard. Whisk in the vinegar. Slowly whisk in the oil to emulsify.
- Add herbs and shallots.
- Season to taste with salt and pepper.
- Kept tightly covered in a jar in the fridge, this vinaigrette will keep for weeks. Bring to room temperature and whisk to emulsify before serving.