Farm to Table Recipes

The Chefs from this year’s Farm to Table event have graciously agreed to share their recipes to recreate in your home kitchen.

FIRST COURSE – GAZPACHO

  • 3# Tomatoes
  • 4oz Red Onion
  • 8oz Red Pepper(Clean, no seed)
  • 8oz Cucumber (Seedless)
  • 4 medium size garlic cloves
  • 17g salt
  • 1 oz sherry vinegar
  • 4 oz Olive Oil
  1. Blend everything except oil on high speed in blender pitcher.
  2. With motor still running, drizzle in olive oil to emulsify.

Traditionally this would have some day old cubed bread soaked in water and wrung dry, but we chose to keep this recipe gluten free.

 

SECOND COURSE – SUMMER VEGETABLES ‘PINZIMONIO’ WITH TONNATO SAUCE

Pinzimonio is traditionally raw vegetables but some of these will be blanched/charred/and raw. 

Tonnato Sauce

  • 1 c mayonnaise
  • 1/2 c extra-virgin olive oil
  • 6-ounce can tuna in olive oil (not drained)
  • 3 anchovy fillets
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp drained capers

In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.

Pinzimonio

  • 6oz Beans
  • 1 med Fennel
  • 3 Carrot
  • 2 Zucchini
  • 2 Squash
  • 1 Peppers
  1. Blanch beans in boiling water. Set aside to cool.
  2. Remove seeds from zucchini, pepper, and squash. Cut in half.
  3. Grill until dark sear marks are set, flipping once to sear both sides.
  4. Char fennel until evenly colored.
  5. Dice all vegetables and mix.
  6. Serve in a bowl topped with Tonnato Sauce.

 

THIRD COURSE – TOASTED PEPPERCORN AND CHIVE CAPUNTI

Pasta Dough

  • 300g Semolina
  • 200g Whole wheat flour
  • 200g Hot water
  • 1 Tbps Ground black pepper
  • ½ C Chives
  • Pinch of Salt
  1. Mix together semolina, whole wheat flour, and salt together.
  2. Add water and mix until dough comes together.
  3. Knead for about 5 minutes.
  4. Cut dough in 6 pieces and roll out to the size of a #2 pencil.
  5. Cut dough into ½ inch pieces then place the middle of your thumb them roll away from you.
  6. Hold pasta in extra semolina if not using on the same day of production.

Finished Dish

  • 4 oz Pasta (uncooked)
  • 12 pieces Green beans
  • Garlic
  • ½ C Pecorino Romano
  • 1 Tbsp Blended oil
  • 1 Tbps Butter
  1. Bring a pot of salted water to a boil.
  2. While waiting for the water to come to a boil, snip tips of the green beans and cut to the same size of the pasta and set aside.
  3. Thinly slice garlic and set aside
  4. Grate pecorino and set aside.
  5. Place oil into the pan and set burner to med heat.
  6. Put garlic into the pan and cook until golden brown.
  7. Add green beans and sauté for 1-2 minutes.
  8. Drop pasta and cook for 45 seconds then add to the pan.
  9. Add a little bit of pasta water to help thicken up the sauce.
  10. Add butter and mix together.
  11. Once sauce is thickened, add pecorino and toss together.
  12. Finish with thyme and cracked black pepper.

 

FOURTH COURSE  – GRILLED GRIGGSTOWN POUSSIN

 1 Griggstown Farm Poussin (bone in, halved) 

Marinade

  • 2 Tbsp Zatar spice
  • 2 Tbsp ground sumac
  • 2 lemon, sliced
  • 2 Tbsp oregano
  1. Combine all ingredients for marinate. Fully coat poussin, and let marinate 1-2 hours.

Quinoa

  • 2 Tbsp olive oil
  • 2 C red quinoa
  • 2 C chicken stock
  • 1 C mirepoix
  • 8 cloves garlic (minced)
  • 1 C parsley (chopped)
  • 4 Tsp salt
  • 2 Tsp black pepper

Peach and Vegetables

  • 1 Terhune Orchard peach (halved and grilled)
  • 1 grilled spring onion
  • 1 large fennel bulb (diced)
  • 1 Large zucchini (diced)
  1. Sauté mirepoix and garlic in olive oil.
  2. Add quinoa and stock.
  3. Add salt and pepper. Cook about 20 minutes.
  4. Add parsley and toss. Remove from heat.
  5. Meanwhile, heat grill to 400 degrees F.
  6. Grill poussin, peaches, and spring onion. Poussin should reach an internal temperature of 165 degrees for 15 seconds.
  7. Let peach and onion cool to touch.
  8. Sautee fennel and zucchini until tender.
  9. Dice peach and spring onion and add to sauté pan and toss to combine.
  10. Plate by adding ½ C quinoa on plate, surrounded by grilled vegetables, and placing the poussin on top.

 

FIFTH COURSE – DESSERT

Peach Polenta Cake

  • 1 stick plus 3T unsalted butter, soften
  • 1 cup sugar
  • 3 ripped peaches ( pitted and cut in wedges)
  • 1 cup corn meal or polenta
  • ¾ cup almond flour
  • 1t baking powder
  • 1 ¼ t salt
  • 3 eggs
  • ½ t vanilla
  • ½ cup heavy cream
  1. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet over medium heat to melt
  2. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown. Place peaches in the skillet, on top of sugar. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
  3. Whisk cornmeal, almond flour, baking powder and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy
  4. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
  5. butter and flour a 9 in cake pan. Arrange the peaches in a circle on the bottom of the pan. Pour the remaining juice on top of the peaches. Spread the batter over top of the peach
  6. bake till golden and a cake tester comes out clean, about 20- 22 minutes. Let the cake cool down for 10 minutes, run a knife around the edge, then flip it over on to a plate or cutting board.

Blueberry Compote

  • 4 cups blueberries
  • 6T water
  • ½ cup sugr
  • 1T lemon juice
  1. combine 2 cup of the blueberries, water, sugar and lemon juice in a small saucepan
  2. cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently

Vanilla Whipped Cream

  • 1 qt heavy cream
  • ½ cup powdered sugar
  • 2T vanilla extract
  1. add all the ingredients in a mixer bowl
  2. using the whip attachment, whisk the cream till it reaches stiff peak about 5 minutes
  3. use right away or store in the fridge for up to three days

COCKTAIL

Terhune Sunset

  • 1 oz vanilla vodka
  • 2 oz Terhune Orchards Just Peachy
  • ¾ oz Simple Syrup
  • ¼ oz Lime Juice
  • Rose’ Cava

Mix first four ingredients in a shaker with ice.  Strain into champagne flute.  Top with rose’ cava and garnish with fresh peach.

 

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