Compound Salt… AKA: welcome to flavor town… ie. your new secret ingredient!
Compound salts are a home cook’s dream come true, they are easy to make, keep indefinitely, add tons of flavor and they will make your food taste better overnight. Similar to how compound butters are used in professional kitchens to capture the brightness of fresh herbs, compound salts will bring out all the depth of dried spices and make them immediately accessible.
Brick Chicken with Braised Cabbage
Ingredients:
1 Chicken (Spatchcocked)
1 Medium Head Cabbage (Shredded)
2 Tbsp Mediterranean Compound Salt (see recipe on the blog)
3 Cloves Garlic (Crushed and chopped)
2 Tbsp Pommery Mustard
1 Meyer Lemon (Juiced) - regular lemon is fine as well
2 Tbsp Beurre de Baratte
1/8th Lb Pancetta (Diced)
EVOO
fresh parsley to finish
How to Spatchcock a chicken:
Spatchcocking is a much talked about method of poultry butchery. You will hear the term thrown around like wildfire every Thanksgiving, because it is a simple way to ensure a faster cooking, more delicious roasted bird. This is our go-to method of preparing chicken for roasting. Simply put, when you spatchcock a chicken, you are removing the backbone and breaking the breast bone so that the chicken can lay flat. This allows the light and dark meat to cook more evenly and results in a perfectly cooked bird every time! To make things as easy as possible we use kitchen shears. You can use a butcher knife as well, but the shears are just so quick. (If you don’t have kitchen shears, consider picking some up, they are cheap, last forever, and are a great time saving tool!)
Snowdance Farm Chickens
What's the deal with these Snowdance Farm chickens and why are we so excited about them? These birds are locally raised on a family farm in the Catskills. They are true free range birds that are allowed to roam the pasture and take in all of nature’s bounty (aka bugs and insects galore!) They are never injected with steroids or antibiotics, so you don’t have to worry about what you’re putting in your body when you eat them.
This soup is simultaneously light, bright, and extremely satisfying on a chilly day!
Ginger Scallion Soup with Ground Pork
Servings: 6-8
Dive into a bowl of this to satisfy your craving for that big plate of dumplings you miss so much from your favorite Japanese spot. This soup deconstructs the classic pork gyoza. All the flavor, half the labor. No time spent carefully crimping the edges of a dumpling wrapper only to feel a bit defeated when they look more like weird footballs than elegant packages. Don’t be alarmed when we skip the sear on the meat. The silky texture comes from cooking it slowly and gently. Serve this soup on it's own or with some steamed rice for a heartier meal.
DRIED BEANS!
We love canned beans as much as the next person. They’re quick, easy and can help you get dinner on the table in twenty minutes or less. BUT, the beautiful dried bean can be the star of your weeknight dinner. The only caveat being that you do need to plan ahead. Come on, we’re all adults here, we know how to make plans...
Getting the Most Out of Your Citrus
Peak citrus season is here! We wanted to pass on some helpful suggestions for getting the most out of the great variety we have in house right now! Even we get tired of snacking on a peeled orange sometimes (nevermind, no we don’t.)
