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The Farm-Fresh Trail Recipes from Chef Christopher Greenwald

Classic Buttermilk Fried Chicken

Serves 4 to 6 (for a picnic buffet)

1 fresh bay leaf

Pinch of cayenne

3 tablespoon Kosher salt

1 tablespoon black pepper (ground)

1 pint fresh buttermilk

1 natural, field-raised chicken (cut into 10 pieces)

2 cups unbleached flour

1 tablespoon baking powder

Peanut oil or canola oil for frying

1 onion (peeled and cut into quarters)

Kosher salt for dusting

Place the bay leaf, cayenne and salt and pepper into the buttermilk and mix well. Add the chicken pieces to the buttermilk mixture and let sit covered in refrigerator overnight, turning once if necessary (an easy way to do this is in a plastic zip lock bag). Remove chicken from refrigerator and let it come to room temperature (about 1 hour). Meanwhile fill a medium large frying pan with oil to 3 inches deep and heat oil to 335 degrees. Place onion in oil and fry until golden, then remove (this flavors oil) When chicken is ready, pour buttermilk off into a bowl (discard bay leaf) then mix flour and baking powder in another bowl. Have a platter ready to place chicken on after coating. Dip each piece of chicken into buttermilk, then in flour mixture, then back into buttermilk, then finish with flour mix one more time. Do this to each piece of chicken and place on platter. Fry chicken pieces a few at a time (depending on size of fryer) for 15 minutes or until golden brown and cooked through. Keep oven on low temp (250) to hold chicken until all is finished. Sprinkle finished chicken lightly with salt if desired. Serve with Nasturtium Vinaigrette.

Nasturtium Vinaigrette

? shallot, minced

2-3 nasturtium seeds, ground up

1/3 cup champagne vinegar

1 teaspoon sea salt

1 cup grapeseed oil

6 nasturtium flowers (minced)

Mix shallot, nasturtium seed, vinegar and salt in a bowl and let sit for 10 minutes. Whisk in oil and add flowers. Serve right away.

Canvas Ranch Asparagus, Spring Onion and Baby Lettuce Salad

Serves 4

8 young stalks asparagus

1 spring onion

2 cups baby lettuce (arugula, romaine, deer tongue, mache, etc)

3 to 4 tablespoons McEvoy Extra Virgin Olive oil

Sea salt to taste

Wash and trim stem of asparagus and onion (discard all but tender white of the onion). Slice both asparagus and onion very thinly and place in a bowl. Toss with cleaned lettuce and drizzle with olive oil and salt. Serve immediately.

Grapevine Grilled Black Cod Roll with Butter and Radish

Makes 4 sandwiches to serve 8

2 ? pounds fillets of Black Cod (skin on)

? cup of kosher salt

2 tablespoons sugar

1 teaspoon black pepper (crushed)

2 tablespoons olive oil

4 sweet baguettes (8-inches long)

8 tablespoons McClelland Artisan Butter (softened)

6 breakfast radishes (cleaned thoroughly)

Sea salt to taste

Grapevine cuttings

Prepare the fish by placing fillets flesh side up in a shallow pan large enough to hold them. Mix salt, sugar and pepper together and rub all over fillets. Put the fillets together with the flesh touching and the skin on the outside and wrap in plastic. Refrigerate fish for 24 hours. After 24 hours, remove fish from refrigerator and unwrap. Rinse fish under cold water and dry. Rub olive oil on flesh side of fish. Light a charcoal fire in a barbecue or turn on gas grill. When barbecue is ready (charcoal is 75 percent white ash) place a handful of grapevine cutting on charcoal and let burn until flame subsides (alternatively use soaked chips in foil on a gas grill). Place fish, flesh side down on grill. and sear for 5 minutes without touching (fish should have strong grill marks). Remove fish and let cool on a plate. Split baguettes and generously butter inside. Remove skin and bones from grilled fish and flake fish onto the inside of each baguette. Slice radishes thinly and place on top of fish. Sprinkle sandwiches with sea salt.

Boiled Eggs with Smoked Ancho Chili Romesco and Coriander

Makes 12

6 eggs

2 smoked ancho chiles from Quetzel Farms

? cup blanched almonds

1 clove garlic

1 teaspoon sea salt

2 teaspoon sherry vinegar

? cup extra virgin olive oil

12 small cilantro shoots (sprouts) or substitute regular cilantro sprigs

Place the eggs in a saucepan of cold water. Place saucepan over medium high heat and slowly bring to a simmer. When water begins to simmer, set timer for 10 minutes. Simmer eggs until time is up, and then drain water and cool eggs in an ice bath for 2-3 minutes to stop cooking. Peel eggs as soon as possible, then refrigerate until ready to use. Meanwhile, remove stems and seeds from chiles, place chiles in a small bowl and cover with boiling water, then let them sit until soft (about 10 minutes).

Toast almonds in a 400-degree oven for 5 minutes. Combine softened chilies (reserve soaking water), toasted almonds, garlic, sea salt and vinegar in blender and puree (add a bit of the chili soaking water if needed to help mixture blend). While blender is running, slowly add olive oil to make an emulsion. This romesco should have a thick consistency. Add salt if necessary. To serve, cut each peeled egg in half and top with romesco sauce and cilantro shoot.

Bellwether Farms Whole Milk Ricotta with Strawberries and Honey

Makes 4 to 6 servings

1 pint strawberries

1 pound Bellwether whole milk ricotta

1 to 2 tablespoons honey

Clean the strawberries gently by brushing away any dirt and removing tops. Cut berries in half and place on top or next to ricotta cheese. Drizzle both berries and cheese with honey. Serve.