Mint & Citrus White Wine Sangria
Sweetened with mint simple syrup, this citrus-kissed beverage is incredibly refreshing!
Ingredients:
1 bottle white wine, such as this week’s Domaine Pichot Vouvray
1 lemon, thinly sliced
1 lime, thinly sliced
8-10 mint leaves
Mint Simple Syrup (see recipe)
Method:
1. In a large carafe, place mint leaves and drizzle lightly with the simple syrup. Muddle leaves and syrup with a wooden spoon, then add lemon and lime slices, then pour in wine. Taste for sweetness and add more simple syrup to your liking. Serve over ice.
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Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.
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Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
Method:
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
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Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.
2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
4. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.
Variation: This risotto is also lovely topped with an olive-oil fried egg.
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Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Ingredients:
1¼ pounds baby artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced
Method:
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately. If desired, top with toasted, buttered bread crumbs for an added crunch.
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Pisto
Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!
Ingredients:
1 Walla Walla sweet onion
¼ cup olive oil
2 tablespoons minced garlic
1 tablespoon mashed roasted garlic
2 Basque peppers, seeded and diced
1 small zucchini, diced
½ cup dry white wine
2-3 heirloom tomatoes (about 3 cups), diced
1 tablespoon sherry vinegar
2 tablespoons freshly-chopped parsley leaves
¼ cup Manchego cheese, finely grated
Sea salt
Method:
1. In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.
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White Truffle & Wild Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
½-1 cup wild mushrooms, reconstituted (see enclosed method) and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana-style cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste
White truffle oil and truffle salt cheese blend, for finishing
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley, season to taste with pepper, and finish with a swirl of white truffle oil and a pinch of the truffle salt cheese blend
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Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
F&L white Chanterelle mushroom ragout
¼ cup grated Grana cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the white Chanterelle mushroom ragout and grated Grana, until the ragout is warmed through and the cheese is melted. Season with salt and pepper to taste and sprinkle with fresh parsley, then serve.
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Risotto with Fresh Fava Beans & Sugar Snap Peas
This bright risotto is tossed with mint and lemon zest for extra flavor.
Ingredients:
2 cups fresh fava beans, peeled and blanched (see method)
2 cups sugar snap peas, trimmed of ends and blanched along with the fava beans
4 tablespoons unsalted butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Zest from 1 lemon
2 tablespoons cultured buttered with grey sea salt
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4 tablespoons of unsalted butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.
3. Turn the heat up and add the Arborio rice to the pan with the shallots and garlic. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until the stock is almost gone and the rice is creamy and tender.
4. Stir in the clarified butter with sea salt and season with salt and pepper to taste. Then add the blanched peas and fava beans to the pan. Stir well and allow to heat through (the fava beans should be bright green and tender), then add the cheese, lemon zest and mint. Serve immediately
Variation: This risotto is also lovely topped with a poached or olive-oil fried egg.
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Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
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