July 2015

Have you been enjoying those amazing tomatoes you’ve been getting in your bags? This week’s recipe we’re highlighting them! Its prime time when tomatoes are have the most flavor, so let us enjoy them while they last. These summer bags have also been having some great organic meat options, some awesome chicken breast being the highlight for this recipe. We’re stuffing it with some nutrient dense collard greens and feta cheese and grilling it all.

Feta Stuffed Chicken & Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2-3 chicken breast
  • 6 oz Feta Cheese, crumbled
  • 2  cups collard greens, chiffonade (rolled and cut into ribbons)
  • olive oil
  • black pepper, fresh cracked
  • Sea Salt
  • Bruschetta (recipe below)


Saute your chiffonade collard greens in some olive oil, it will be done when they have turned bright green and are tender. Season with salt and set aside.

With a sharp knife  make a long slit in the side of the chicken breast to make a pocket for stuffing. Stuff in the feta, as much as you want, and then stuff in as much sauteed collard greens as you can. Take a toothpick or 2 and poke through the top of the slits to seal off the stuffing. Drizzle olive oil and season with salt and pepper. Grill on med-high heat until chicken is seared and internal temperature is 165 (no pink, juices run clear). Top with heirloom tomato brushetta topping and enjoy!

What dose “saute” mean?
To saute is to cook in a pan over high heat quickly. You would heat a pan that can handle high heat (stainless steel, all clad, never a non stick pan) and once it is hot, add a fat (cooking oil, olive oil/butter) then quickly add your food that you would be sauteing, stirring frequently until the food is quickly cooked. The high heat cooks the food quickly, the oil/fat prevents the food from sticking. Most veggies can be sauteed and served immediately. 

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The key to bruschetta is to use the FRESHEST and BEST ingredients. Cheap olive oil, packaged pepper, and table salt can ruin a delicate dish like this.

Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2 large heirloom tomatoes, diced
  • 2 cloves fresh garlic, minced
  • 1 shallot, minced (or 1/4 or a small onion, minced)
  • 2 sprigs of fresh basil, stemmed, chiffonade (rolled and cut into ribbons)
  • 2 springs of fresh oregano, stemmed, and chiffonade
  • extra virgin olive oil
  • balsamic vinegar
  • black pepper, fresh cracked
  • Sea Salt

Combine tomatoes, garlic, shallots, basil, and oregano into a mixing bowl and toss. Let sit for a few minutes and and drain excess tomato water that may pool up. Drizzle with a few tablespoons of extra virgin olive oil and balsamic vinegar and toss. Season with salt and pepper to taste.

Use this for topping for omelets, chicken, or toasted french baguette slices as an appetizer.

What dose “to taste” mean?
The term to taste is never an exact amount. It means to add a small amount of salt, which brings out the natural flavors or your food, a little bit at a time and then tasting it. This usually is at then end of the cooking processes before it is served. You keep adding and then tasting until your food taste “foody”. Try to taste your food without any salt, then notice the difference each addition of salt makes. You want to stop when your food taste flavorful and not bland. Salt will make your tomatoes taste more tomatoey, potatoes taste more potatoey, and meat taste more meaty. Salt does not make food taste salty UNLESS you add TOO MUCH salt. It is trial and error, but it a necessary skill of cooking.



Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at
CulinaryWizard.flavors.me
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4-6 slightly cooked organic yukon gold poatoes, grated
1/2 organic walla walla onion, grated
1-2 farm fresh local free range eggs (because they taste better)
1-2 tbl organic salted butter
1-2 tbl sour cream or yogurt
s/p to taste

Boil or grill potatoes the night before and cook till it is a little difficult to get in a fork.  Cool down and keep in cooler or fridge over night.  Whisk 1-2 eggs in a large bowl.  Add 1-2 tbl melted butter and sour cream.   With an every day cheese grater, grate potatoes and onion into the large bowl.  Add some sea salt and cracked pepper and mix with your hands.  Add to waffle maker and enjoy the show!  

By Chef Paul Allen  

Ozark Waldorf Salad

Ozark Waldorf Salad by Vintage Cookery
Ingredients
1/2 cup candied pecan halves (see recipe below)
1/2 cup good quality mayo
2 tablespoons heavy cream
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery, sliced 1/4 in slices
equal parts sliced green grapes
1/2 lemon, juiced in a large bowl
1 head Local Boston Bibb lettuce, trimmed, washed, and dried
Chevre goat cheese for garnish (use local from Terrel Creek!)

Whisk the cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Add more cream if dressing is too thick.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples to the bowl of lemon juice and toss to prevent browning. then toss celery and grapes to the bowl then fold in the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, sprinkle candied pecans into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce, sprinkle on chevre goat cheese for garnish and serve.

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter

Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Have Personal Chef Austin Merath and partner Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

Read more