Carrot Cake Pancakes with Honey Whipped Formage, Dayspring Dairy Sheeps Milk Caramel, and Pure Bliss Pecans - Suzanne Vizethann - Buttermilk Kitchen - 4.27

Carrot Cake Pancakes with Honey Whipped Formage, Dayspring Dairy Sheeps Milk Caramel, and Pure Bliss Pecans Recipe

Wilted Spring Salad with Pine Street Market Bacon - Chef Nicole Edwards - Revival - 4.13.19

Wilted Spring Salad with Pine Street Market Bacon Recipe

Grazing Board - Ollie Honderd - Moveable Feast ATL - 4.6.19

Grazing Board Recipe

“Super Greens” Salad with Radish, Citrus and Pumpkin Seeds - Kevin Maxey - Little Rey - 3.23.19

“Super Greens” Salad with Radish, Citrus and Pumpkin Seeds Recipe

Baby Carrots, Wild Mushroom Soil, Vadouvan - James Wyatt - Restaurant Eugene - 3.16.19

Baby Carrots, Wild Mushroom Soil, Vadouvan Recipe

Pickling Liquid - Mike Behmoiras - Watershed - 3.9.19

Pickling Liquid Recipe

Romesco & Creamy Zhoug Sauces with Summer Vegetables

Recipe by EJ Hodgkinson of King + Duke

9/15/18

Romesco
1 # piquillo peppers (or red sweet pepper)
3 ea garlic cloves
5 oz almonds, toasted
1 1/4 oz sherry vinegar
1 1/2 tsp hot paprika
1 1/2 tsp smoked paprika
1 1/2 tsp espelette pepper
1/2 oz salt
1/2 ea lemon, juiced
3 oz olive oil

In food processor, combine almonds and garlic and pulse until chopped into small pebble sized pieces. Add peppers to food processor and continue to puree. Add all dry ingredients, then slowly drizzle in olive oil, and season with lemon juice and salt.

Creamy Zhoug

1 ea poblano peppers, seeds removed
3 ea serrano chiles
1 oz garlic
1 bunch cilantro
1 bunch parsley
1/2 Tbs. coriander, ground
3/4 tsp. cumin, ground
1 1/4 tsp. kosher salt
1/2 cup EVOO
1 oz sherry vinegar
2 cups Greek Yogurt or Labneh

Remove stems and seeds from poblano peppers, remove stems from serrano chilies, rough chop both peppers. Chop both parsley and cilantro from the tops of the bunches down to where they are tied, rough chop garlic and place all ingredients in food processor(note: will need to pulse and chop ingredients, slowly adding to get all volume into food processor), process until the zhoug is of pesto consistency. Whip with Greek yogurt or labneh.

Sweet Potato Toast with Shakshuka Sauce

Recipe by Stella Dillard of Atlanta Culinary Connection

9/22/18

1 ea Pain au Levain or other crusty bread
2 medium sweet potatoes
4 ea sweet peppers
4 ea hot peppers
1 ea onion
3 cloves garlic
2 ea tomatoes
1 tsp. smoked paprika
1/2 teaspoon, cumin
1 Tbs. honey
2 tsp. salt

Instructions:

For Sweet Potato Puree

• Peel sweet potatoes, cut into 3/4" dice.

• Cover sweet potatoes with water in a lidded pan. Add a generous pinch of salt, and simmer, covered until soft. Drain, reserving water, and puree.

For Shakshuka sauce:

• Quarter sweet peppers and slice thinly. Thinly slice hot pepper, removing seeds if desired. Cut onion into 1/4" dice, and mince garlic. Cut tomatoes into 1/2" dice

• Sweat onion, peppers, and garlic over medium heat with a pinch of salt until translucent. Add tomatoes, paprika and cumin and stew until tomatoes have broken down into a rich sauce.

• Add honey, taste, and correct seasoning.

Assemble:

• Cut bread into 3/4" slices and brush with oil or spread with soft butter. Toast both sides until To serve, spread sweet potato puree on toast and top with shakshuka and chives or scallions. Enjoy!

Chickpea Pancake with Torn Herb Salad and Sauteed Greens in Garlic

Recipe by Matthew Ridgway of Cooks & Soldiers

9/29/18

Ingredients

For the Labneh*                                               THE WOODSMAN & WIFE

1 cup milk
1/2 cup heavy cream 
1/2 cup cream fraiche
2 Tbsp. live yogurt

For the Chickpea Socca Cake

2 cups chickpea flour
2 quarts water
3 eggs                         HERITAGE FARM
3 Tbsp. olive oil

For the Torn Herb and Bitter Green Salad

2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves                 RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops

For the Sautéed Sweet Potato Greens & Garlic

1# Sweet potato greens          INDIAN RIDGE ORGANIC FARM
Garlic, to taste                         RIVERVIEW FARM

Preparation

1.    Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.

2.    Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.

3.    Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

4.    Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.

5.    In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted. 

6.    Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.

* Also available pre-made from our vendor THE WOODSMAN & WIFE

Escabeche Roasted Mushrooms & Tomato Melon Salad

Recipe by Adrian Villarreal

9/1/18

Roasted mushrooms:

5 lbs                       mushrooms, mild and meaty (button, oyster or hen of the woods are ideal)
½ cup                    olive oil (or as needed)
¼ cup                    garlic sliced
1 cup                     onions diced
½ cup                    guajillo peppers, or other smoky non spicy dry chili pepper
1  bunch               cilantro
2 ea                        lime, juiced
TT                           salt
As needed          tortillas

Squash escabeche:

4 cups                   crookneck, zucchini or other summer squash, sliced
2 cups                   escabeche base
As needed          salt

Salad:

3 cups                 melon, sliced
3 cups                 tomato (heirloom or slicer), chunks of
3 cups                cucumber, thick sliced
1 1/2 cups            salty crumbly cheese
TT                       fresh herbs (mix of chives, parsley, basil or as available) 
As needed          salt & fresh cracked black pepper

method:

     Salt, squash, let rest.  10 minutes later pat dry and mix with as much escabeche as needed.  Reserve. Blend some escabeche to a dressing consistency.

    With mushrooms prepped. Add oil to a large, heavy sauté pan and place on high heat. Once oil is shimmering add mushroom without overcrowding pan. Season to taste.  Keep on high heat and sauté until mushrooms lose their water and start to golden in color. Add onion and garlic, peppers. Cook until mushroom deepen in color and onions garlic start to caramelize, finish with cilantro and lime.

     Dress salad with blended escabeche and fresh herbs.

    Serve the mushrooms on a tortilla or tostada as desires with squash on top, and salad on the side.

Escabeche base:

PART A
2 cups EVOO
1 cup carrots, dice
1 cup bell peppers, diced
2 cups Onions, sliced quarter moons
10 ea garlic cloves, sliced

PART B
1 bunch parsley
5 ea star anise
5 ea cloves
1 TBS coriander seeds
1 TBS whole peppercorn

PART C
1 1/2 cups vinegar, white
1/2 cup lemon juice, fresh
1/2 cup lime juice, fresh
1/2 cup orange juice, fresh
2 TBS salt

METHOD

Mix A & add B in preferably wrapped in cheese cloth with twine. Bring to a “boil” on stove while stirring, till veggies get tender. Pull off stove, add C.  Reserve

Transitional Late Summer Salad

Recipe by Lisa Rochon
9/3/2017

Ingredients

2 cups - (about 2) Fairytale Eggplant, Asian Eggplant or Narrow Stripped Eggplant,  Cut in half lengthwise and 1/2" sliced.

1 medium bell pepper, any color, 1/2" stripped or half of two colored peppers, 1/2" stripped

1 ear summer corn, kernels cut off cob

1 large or 2 medium or 1/2 pint of grape/cherry tomatoes, cut into 1” chunks or 1/2 sliced grape/cherry tomato

1 Tablespoon chopped garlic

8 oz. Goat Feta, crumbled

Oliver Farm Infused Sunflower Oil

Fairy wood Thicket Pepper Jelly

1 tablespoon white wine vinegar

Salt and Pepper to taste

1.     Take cut eggplant and place in bowl and generously sprinkle with salt and cover with cold water. Mix making sure all eggplant is covered with water.  You can put a saucer to weight down in the water.  Let sit for about 15 – 20 minutes to draw out some of the strong eggplant taste.

2.    While eggplant is soaking, cut remaining vegetables and place in a bowl.

3.    Drain eggplant and rinse well twice. Place sliced eggplant on a clean towel or paper towels.

4.    In a large sauté pan, coat the bottom with sunflower oil, turn heat on medium /high. Drizzle additional oil if needed to finish sautéing the eggplant.

5.    Sauté eggplant in oil until wilted and lightly browned on both sides.  About 2-3 minutes on each side.

6.    Remove cooked eggplant with a slotted spoon and place in bowl with other vegetables.

7.    Add 2 tablespoons pepper jelly, 1 tablespoon oil, 1 spoon white wine vinegar, salt and pepper to taste. Incorporate pepper jelly in the oil and vinegar.  Mix well.

8.    Add crumbled feta.  Adjust seasoning to taste.

9.    Serve warm, room temperature or cold.

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.

Pan Seared Halloumi with Pickled Mushrooms & Strawberry Jam

Pan Seared Halloumi with Strawberry Balsamic Jam and Pickled Oyster Mushrooms

Recipe by Jesse McDannell of Grand Hyatt Buckhead
May 19, 2018

1 ounce Dayspring Dairy Halloumi, sliced
1 tsp. strawberry jam (recipe included)
1 2” round of TGM Pan au Levain
1 tsp. pickled oyster mushrooms (recipe included)
½ tsp. Banner Butter Roasted Garlic Butter

In a hot saute pan, add Halloumi.  Cook until browned, about two minutes.  Flip over and cook on other side for additional two minutes.  In a medium hot saute pan, add banner butter and allow to melt.  Add TGM bread and slowly brown on one side.  Flip and allow other side to brown.  For service, place bread on dish.  Place halloumi on bread.  Spoon over strawberry jam and garnish with pickled mushrooms.  Enjoy!

For the Jam:
1 Pint Heirloom Gardens Strawberries
1 Cup Water
¼ Cup Brown Sugar
2 Tbsp. Aged Balsamic Vinegar
½ tsp. Salt
5 Large leaves basil, chopped
Bring water, sugar and salt to a boil.  Reduce to a simmer.  Add strawberries and vinegar and cook slowly until strawberries are soft.  Puree and strain.  Allow to cool and add chopped basil. 


For the Pickled Mushrooms
2 Cups Heirloom Garden Oyster Mushrooms, chopped
1 Bay Leaf
3 Sprigs Thyme
2 Tbsp. Black Peppercorns
¾ Cup Water
1/3 Cup Rice Wine Vinegar
1 Tbsp. Sea Salt
3 Tbsp. Sugar

Bring water, vinegar and spices to a boil and reduce to a simmer.  When sugar and salt is dissolved, pour directly over mushrooms.  Allow mushrooms to cool to room temperature.  Reserve for service.

Beet Green Paneer

Beet Green Paneer
Chef Zach Meloy of Better Half

5/5/18

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons + 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or homemade: recipe follows), cut into 1-inch cubes
1 lb. beet greens, (or other hearty greens) chopped
2 leeks, dark leaves & root end removed, chopped
1-inch piece ginger, peeled and minced (about 1 tablespoon)
4 bulbs green garlic, chopped finely                                                        
2 large dried chiles, finely chopped, or ground
1/2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
 

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the leeks, ginger, garlic and chile. Sauté the mixture until it's evenly toffee-colored, which should take about 15 minutes. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out.

Add the beet greens and stir well, incorporating the spiced leek mixture into the beet greens. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

For the paneer:
1 gallon, whole milk
1/2 cup lemon juice
kosher salt

Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Unwrap your beautiful disc of homemade cheese!

Stawberry Beignets

Strawberry Beignets
Recipe by Chef Gerry Klaskala of Aria
4/28/18

2 tsp.               Sugar
2 tsp.               Salt
6 cups              AP Flour
¼ cup               Baking Powder
2 cups              Water
2 cups              Milk
2 each             Eggs                                                                 HERITAGE FARM
1 tsp.               Vanilla Extract
4 qts                Oil for Frying
6 cups              Strawberries, washed, dried and stemmed   GREEN OLA ACRES
For dusting      Powdered Sugar

1. Combine the water, milk, vanilla and eggs in a large mixing bowl and mix well.
2. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
3. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
4. Dip the strawberries into the batter and ensure even coverage. Use a slotted spoon to lower the dipped strawberries into the hot oil. Cook until batter is golden brown and puffy. Remove beignets with spider or slotted spoon.
5. Drain on paper towels and sprinkle with powdered sugar.

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!!

Kale, Chard & Mushroom Gratin

Kale, Chard, & Mushroom Gratin

Recipe by Jenn Robbins of Good Foods Kitchen

April 14, 2018

Ingredients

½ lb shitake &/or oyster mushrooms - destemmed & chopped/torn - save scraps!    
2 each leeks - whites sliced, middle part (light green) rough chopped - keep separate!
2 each green garlic - bottom 3rd minced, rest chopped - keep separate!
1 oz butter
¼ cup dry sherry
3 cup heavy cream
2 each bay leaves
Pinch black peppercorns
2 bunch kale, destemmed & chopped
2 bunch Swiss chard, destemmed & chopped
1 oz butter
As Needed cooking oil - your favorite high heat oil (canola, veg, grapeseed, etc)
As Needed salt
As Needed black pepper
½ cup sour cream
Splash sherry vinegar

Method:

To prep the cream base:

1. Over medium-high heat in a sauce pan, sauté the leek middles (light green), chopped green garlic, and mushroom scraps.
2. Once the bottom of the pan starts to collect some fond (color), deglaze with the sherry.  Reduce it until almost dry.
3. Add the cream to the sauce pan, and reduce heat to low-medium heat so it just simmers.  Cook the mushroom cream for ~30 minutes.  Ideally, it will only reduce by about ⅓.  When done, puree on high speed in a blender until smooth.  Set aside.  (This can be done in advance).

To prep the veggies:

1. Chop the kale & chard stems!
2. Pre-heat a Dutch oven or wide, shallow pot (rondeau) over high heat.  Add 2T oil, and a pat of butter once hot.  Sauté the mushrooms, working in batches if needed to avoid overloading the pan.  Stir frequently, and once slightly wilted, season with salt & pepper, and chile powder if desired.
3. When all of the mushrooms are done, reduce the heat to medium-high.  Add the chopped leeks & green garlic.  If the mushrooms absorbed most of the fat, add more butter so the leeks & garlic can be wilted. 
4. After ~2 minutes of cooking, add the chopped kale stems.  Sauté another minute then add the chard stems & chopped greens.
5. Once the greens have been added, stir frequently until wilted.  Season with salt & pepper.
6. Add the mushroom cream and cook the greens until tender.
7. Off heat, fold in the sour cream & sherry vinegar - adjust seasoning if needed.  Pour the gratin mixture into a glass or ceramic baking dish.

**the recipe can be cooked entirely up to this point in advance.  If you choose to, simply cool for finishing at a later time**

To finish:

1. If serving immediately after cooking, pre-heat the oven to broil.  Broil the gratin until golden & bubbling.
2. If gratin has been cooled, pre-heat oven to 350 & cover with foil.  Bake until heated through, stirring occasionally (~30 minutes).  Then turn oven to broil & uncover - broil until golden & bubbling.

Makes ~10c

Mushroom a la Grecque

Mushroom a la Grecque

Recipe by Terry Koval of Wrecking Bar Brewpub

Yield: 2qts

Note: You can cut this recipe in half and follow the same directions to make a smaller batch.

 Ingredients:

 2.5# Oyster mushrooms                               HEIRLOOM GARDENS
½ cup shaved garlic
½ cup Julian shallots
½ cup celery, brunoise
½ cup, carrot, brunoise                                  RODGERS GREENS & ROOTS
tablespoons of kosher salt
½ qt Champagne vinegar
1qt extra virgin olive oil
½ cup chopped fresh thyme
Fresh cracked black pepper
2 cups scallions {thinly sliced}
2 tablespoons chili flakes or fresh chilies

 Method:

In a large wide pot add ½ cup olive oil, bring up to high heat. Add your mushrooms to the pot. With a wooden spoon gently sauté the mushrooms for 3 to 4 minutes and to try to achieve a good sear. Add your fresh shaved garlic, shallots, celery and carrot. Sweat all your ingredients on medium heat for 5 minutes or till veggies are tender. Add your champagne vinegar and deglaze your pot, with your wooden spoon push along the bottom of the pot removing anything {FLAVOUR} that might have stuck to the bottom of the pot.* Simmer for 2 to 3 minutes and reduce 25% to burn off the raw vinegar taste.

 Remove from heat and add your fresh thyme, scallions, black pepper, chili flakes and olive oil, let cool at room temperature.

 Serve over Wilted Chard and Kale Salad

2 tbsp olive oil
1 bunch chard                                                    HEIRLOOM GARDENS
1 bunch kale                                                       HEIRLOOM GARDENS

 Remove large stems and rough chop chard & kale. Heat 2 tablespoons of olive oil in large frying pan over medium high heat. Sauté greens until just wilted. 

 *Fun Fact: this technique is known as deglazing: a cooking technique for removing and dissolving browned food residue from a pan. When meat or vegetables are roasted, pan-fried, or prepared in a pan, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs. These browned bits are super tasty and help develop the intensity of flavor in a dish.