Such Delicious Shared Dishes Deserve A Place to Shine
Sunday, May 10, 2009
Licking the Platter Clean, Tinkles & Potty in the Chocolatti?
Last night's celebration topped them all! Thanks again to all for dealing with my undying laughter. That was truly the hardest I had chuckled in YEARS. My mom would be so proud :) Just in case you haven't picked up the newest edition of Sauce Magazine (may), here is the farmer-inspired recipe that I used for last night's dish. I am pretty sure it was liked by all b/c it was the largest plate of food on the table and was licked clean (yes, I did the honors on that one :)
Spring Vegetable Salad With White Chocolate Vinaigrette Courtesy of Niche Restaurant's Gerard Craft 4 Salads or One Huge One
16 Claverach Farm baby carrots, divided (I used about 22 from WFM, these aren't out yet) 32 peeled fava beans Good olive oil for drizzling & coloring puree salt to taste 4 Claverach radishes (I used Berger farms) 3 shallots, sliced 2 springs of thyme (or more if you are like me) 2 cups white chocolate chips 2 T. water 1/4 cup rice wine vinegar (I used rice vinegar) juice of half a lemon 1/2 cup (or more) Claverach (or other) pea shoots - I used Berger Farms sunflower shoots 4 oz. goat cheese
*Blanch 1/2 of the carrots in heavily salted boiling water. When tender, place them in bowl of ice water. *In the same pot, boil the fava beans until they are tender. (Remember the only way to know if a vegetable is cooked is to taste it). Place the beans in the ice water. Cut the blanched carrots in half lengthwise and reserve cold. *Place remaining carrots in a pan just large enough to hold them and cover with water. Cook, covered, on high until the carrots are tender. Then place in a blender with enough water to make them move. Puree until very smooth. *At this point, add enough olive oil until the puree turns bright orange. Season with salt, chill and reserve cold. *Thinly slice the radishes and reserve. *For the white chocolate vinaigrette, sweat the shallots and thyme in a small pan until transluscent. In a seperate pan, combine the white chocolate and water and cook on medium heat. Stir until completely melted. Come the white chocolate with shallots and thyme in a blender and slowly drizzle in your vinegar. Season with salt to taste. *Toss the carrots, radishes and favas with juice of half a lemon in a mixing bowl. Drizzle in olive oil til your heart desires and add salt to taste. *To assemble, place a few dollops of carrot puree in random spots on a salad plate. Scatter carrots, radishes and favas equally around the plate. *In a seperate bowl, toss the shoots with white chocolate vinaigrette and a little salt. Scatter the shoots (and handfuls of the vinaigrette) equally around the plate. *Crumble the goat cheese around the plate and finish salad with a drizzle of olive oil.
***NOTE: Becky, I just noticed at the bottom of the recipe: The favas are better if the skin is removed before they are cooked! I didn't do this and I loved the beans... but who knows!