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| pureed beets with homemade goat cheese |
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| handmade ravioli stuffed with the beet puree |
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| the ravioli on a bed of freshly made croutons and garnished with homemade creme fraiche, balsamic reduction and basil from our incredible windowsill survivor |
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| goat cheese and beet tart in production |
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| same, with addition of bacon and balsamic reduction |
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| again, with addition of candied walnuts |
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| pappardelle with pancetta, sharp locatelli and a softly fried egg, a sort of deconstructed carbonara |
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| chipotle pumpkin bisque with hot spelt bread and Bully Hill's Love My Goat |
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| beer-battered fries, served with bleu cheese stuffed burgers on homemade rolls, but we were too busy stuffing our faces to remember to take pictures |
I love reading your blog. I'm working at a restaurant as the internship portion of my culinary degree. The restaurant has a farm where we keep sheep for cheese making, we have a real fancy cheese making room, aging room and milking room. I'm learning a lot about farming and cheese and sheep. Anyway, I see your deconstructed carbonara and I have a technique for you. At Fruition we do a carb dish. It consists of braised and seared pork belly, cavatelli pasta made with sheep's milk ricotta, parm-chicken broth, peas, truffle oil and pea shoots. All topped with a perfect "poached" egg.
ReplyDeleteThe egg is the most exciting part for me. We cover a ramekin with saran wrap(needs to be commercial or it might melt) spray it with non-stick something or other and crack the egg into it. Then you tie the plastic wrap tightly with twine. Then you poach it. It comes out beautiful and perfect. Like a little bundle. Takes about 5 mins in Denver in boiling water to cook, probably different at sea level.
Here's a picture of it:
http://blogs.westword.com/cafesociety/pasta%20carbonara%20Fruition.jpg
I'm so impressed with your food and lifestyle, kudos to you and Tamara for taking a chance on becoming farmers, what a rewarding and wonderful life you have ahead of you. Would love to come see your farm when I'm back in NY in June.
Katie
That carbonara sounds amazing. We are a couple weeks off from slaughtering our pigs and I can't wait do something similar with the pork belly. Thanks for the poached egg technique ... sounds amazing ... let me get it straight though ... once you tie the plastic wrap, you pull the egg out of the ramekin to boil it, or you leave it in the ramekin and set it all into a pan to boil? I'm looking forward to trying it ... poached eggs set a dish off like nothing else ... i mean what wouldn't be improved with the addition of the perfect poached egg?
ReplyDeleteAlso, we'd love for you visit us. We might even try to put you to work if you aren't careful. Take care in the meantime.
Take the egg out of the ramekin, then cook it. Pork belly is the yummiest, really though, what pig product isn't? Best of luck with the slaughter and subsequent charcuterie experiments.
ReplyDelete