Local Farm Search One

This a new project I'm starting on the suggestion of my friend Jon; to collect info on the various small and retail local food producers. Lisa and I headed out of Harvard looking for 2 microfarms in Concord...The first, Spencer Brook Farm (www.spencerbrookfarm.com) was quite easy to find and a beautiful location. They had a couple versions of salad mix, Pork in the freezer, as well as honey, wool and some very nice small artwork and postcards.

Grilled chicken and spaetzle with fire-roasted beets

I had some large red beets that I roasted in the coals of my Weber grill after making dinner. After a quick rinse you can cut off the skin and use them as you would any roasted beets. The spaetzle couldn't be easier... 2 c flour, 1/2 to 3/4 c milk, salt and pepper. Then fill the hopper of the spaetzle maker and slide it back and forth over boiling water. When they float to the surface they're done. I drain them and cool them in ice water before adding them to the sauce.

Pizza video-The Action

Fireplace Pizza results...

;
OK. Learned a few things; Dough must be thin and there can't be too much cheese because of the amount of time it takes to melt. First one tasted great but was too thick and underdone, the second one was much better...

The next experiment..

The apple wood fire and the pizza dough rising...

Finally the sweets...

Pear tart with almond crème

Chocolate truffles

And the main course...

Rack of lamb lollipops crusted with Middle-eastern spices

Braised fennel bulb

Asparagus tips in puff pastry

Pasta course...

Agnolotti of butter poached lobster with brioche toast
Lobster bisque with tarragon foam

For a quick palette cleanser...

Salad of shaved brussel sprouts and radicchio with walnuts and Pecorino-Romano

Now things get serious...

Seared foie gras with caramelized shallots, sautéed pears and Gewürztraminer jelly

And then the Pizza course...

The wild Maine Shrimp, Meyer lemon, and Sorrel Pizza and Chef Jon (the b-day boy) with the "Shrimp Print"

And then...

Then Chef Dave's fresh corn Madeleines with quark and Caviar and Champagne

First few courses...

The Salumi and Cheese plate From the Enotecca in Kittery Point, ME

(www.tripadvisor.com/Restaurant_Review-g40699-d413101-Reviews-Enoteca_Italiana-Kittery_Maine.html)

The Big Bash-Final Menu

Jon’s 50th Birthday Bash— As Built Menu

Assorted cheeses and cured meats
2007 Albino Armani, Soave
2004 La Maggiorina, Le Piane, Boca


Fresh corn Madeleines with quark and Caviar
Brut Gruet, Methode Champenoise


Thin crust pizza with native Maine shrimp, Meyer lemon and sorrel
2003 Clivi Galea, Clivi di Ferdinando Zanusso


Seared foie gras with caramelized shallots, sautéed pears and Gewürztraminer jelly
2001 Trimbach Gewürztraminer, Cuvée des Seigneurs de Ribeaupierre


Salad of shaved Brussel sprouts and Radicchio Walnuts
and Pecorino-Romano

Lobster bisque with tarragon foam

Agnolotti of butter poached lobster with brioche toast

2004 Puligny Montrachet, Clos de la Mouchère, Monopole


Sorbet of Blood Orange


Rack of lamb lollipops crusted with Middle-eastern spices

Braised fennel bulb

Asparagus tips in puff pastry
2001 Châteuneuf-du-Pape, Domaine Monpertuis


Pear tart with almond crème
2004 Spätburgunder Rosé Eiswein, Reinhessen


Chocolate truffles
1998 Vintage Port, Fonseca Guimaraens

Lobster Agnolotti

The Lobster filling consists of the lobster tails, the ricotta cheese I made yesterday, 4 oz cream cheese, onion, garlic, an egg, few drops of vanilla and the lobster reduction. It came out a little too runny but chilling it in the fridge helped a lot.

After the pasta rested for an hour it rolled out beautifully and the agnolotti went together quite easily thanks to this post (with great pictures) http://www.quaypress.com/winefood/devonkitchen/agnolottialplin.html.

Jon's 50th Birthday Bash Prep-Day 2

Up and at 'em at 6 AM. Clean up from last night started the morning off, then I moved on to making the tarragon pasta, lobster filling and reducing the wines for the Foie Gras course.

I minced the tarragon (Mexican, not the real thing since it's winter here...Not as flavorful but larger easier to work with leaves!) and added it to the eggs in the food processor. Greatest and Fastest way to make pasta...even my Italian Grandmother approved! And she taught me to make pasta in the first place.

The first clean up

So the ricotta is done and came out well. The first round of dishes is in the machine after it goes through the "pre-wash"