chevre

Polenta with Glazed Spring & Summer Vegetables

Polenta with Glazed Spring and Summer Vegetables
Recipe by Stella Dillard of Atlanta Culinary Connection
5/26/18
Yield: 4 Servings

¾ cup Polenta
3 cups Water  
4 ounces Goat cheese, fromage blanc, labneh or creme fraiche
as needed Butter or oil  
1 each Spring onions, tropea onions or green garlic
1 bunch Hakurei turnips
4 ounces Sugar snap peas, English peas
    OR  
1 bunch Broccolini
2 ounces Mushrooms
1 each Lemon  
1.5 cups Water or vegetable stock  
to taste Salt & Pepper  

 

Instructions:

  • Dice onions or slice garlic.

  • Separate turnips from greens. Quarter roots and slice greens into 3/8" ribbons.

  • String peas, and shell if using English peas. Otherwise, quarter pods.

  • If using broccolini, separate florets from stems. Cut stems into 1/4" slices, and leaving florets intact.

  • Remove stems from mushrooms and halve or quarter depending on size.

  • Bring water to a boil over high heat, and salt for desired flavor. Whisk in polenta and lower heat. Cook for 20 minutes, stirring every few minutes, until tender.

  • Heat cooking oil over medium-high heat until shimmering. Add mushrooms and sear until brown, fragrant, and slightly crispy. Reserve, and return pan to low heat. Deglaze with a splash or water or stock.

  • Heat butter or oil in a pan over medium heat until foamy (butter) or just shimmering (oil).

  • Add onion or garlic and a pinch of salt. Stir until fragrant and translucent, adding water or stock if necessary.

  • Add turnip roots and broccolini slices, if using. Cover about halfway with liquid and bring to a simmer. Cook for about 5 minutes, and check for tenderness. If necessary, add more water.

  • When turnips and broccolini are almost tender, add peas, if using. Cook until peas are bright green and tender, 35 minutes.

  • Stir cheese or crème fraiche into polenta. Taste and correct seasoning with salt & pepper.

  • Zest lemon over vegetables and taste. Add any soft herbs you'd like, and correct seasoning with lemon juice and/or salt.

 

Veggie Toast

Veggie Toast
Recipe by Executive chef, Edwin Molina of Double Zero
4/21/18

Ingredients
2          slices sourdough bread                                            TGM BREAD
½         cup chèvre                                                               DECIMAL PLACE FARM
2          tbs. fresh herbs (i.e. basil, parsley, dill, fennel)         HEIRLOOM GARDENS
Olive oil
1          radish (sliced thinly)                                                 RODGERS GREENS & ROOTS
4          mushrooms (cleaned and quartered)                         HEIRLOOM GARDENS
3          Carrots (cleaned and cut into 4 spears)                    MCMULLAN FAMILY FARM
Honey                                                                                 DANCES WITH BEES
Red wine vinegar
Lettuce greens (Arugula, kale, or bibb)                                 RODGERS GREENS & ROOTS

Preparation

Preheat a grill over high heat. Meanwhile, lightly brush the bread with olive oil and season with salt and pepper, and then set aside. Chop fresh herbs, about 2 tablespoons worth. Add the herb mixture to the cheese, and season with salt, pepper and olive oil. Once grill is hot, grill the bread on both sides to the desired darkness and then set aside to cool. Heat a pan over high heat and add a splash of olive oil to the pan. Add carrots to the pan to begin roasting, and do not move around. Once that side has developed color and caramelization, flip each carrot over onto another side and continue to do so until there is color on all sides. Add the mushrooms to the pan and roast until they caramelize. Season with salt and pepper and add a splash of red wine vinegar. In a bowl combine your lettuces and radish slices. Season the mixture with salt, pepper, olive oil, and vinegar. Mix well to combine and set aside.
 
To assemble, use the back of a spoon and apply a generous amount of the cheese mixture to the top of the sour dough toast. Spoon roasted veggies over the top of the cheese mixture and drizzle spoonful of honey on top. Finish with a pinch full of arugula and radishes and cut the toast in half.
 
Chef’s note: This recipe can be utilized in many ways using what you find at the market. If you happen to stumble upon some eggs, poach a few to place on top! Another great option is to line the toast with earthy nut butter (like cashew or almond) instead of the cheese. The veggies of course are interchangeable – I like to get a good hard roast on them to develop flavor but keeping some raw will not hurt the dish either. HAPPY COOKING!!


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