Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil
Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.
2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.
Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.
2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.
3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.
4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.
Scrambled Eggs with Chanterelle Mushrooms & Herbs
Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.
Ingredients:
6 eggs
F&L Chanterelle mushrooms with herbs
¼ cup milk or cream
Tomme cheese
Sea salt and fresh ground pepper
Freshly-chopped parsley
Method:
1. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
2. In a sauté pan, melt about 1 tablespoon of butter over medium heat. Once heated, slowly pour in egg mixture and cook until set, stirring occasionally.
3. Turn off heat and stir in Chanterelle mushrooms and a grating of Tomme. Garnish with parsley.
Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.
Ingredients:
1 butternut squash, peeled, seeded and cut into cubes
2½ cups chicken stock
1 cup half & half
3 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon fresh silver thyme, chopped
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 tablespoon fresh lemon juice
Method:
1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
3. Working in batches, purée in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
d store in the refrigerator for up to 6 months.
