Creamy Goat Cheese & Chard

submitted by PFC owner, Jane Irwin
Serves 1-2 as a side

Ingredients:
1 TBSP olive oil
1 TBSP minced garlic
1 bunch chard, cut into strips
balsamic vinegar
chevre (soft goat cheese)
freshly ground black pepper and sea salt, to taste

Directions
In a frying pan, heat olive oil. Add minced garlic. When garlic starts to brown, add chard. When the leaves turn emerald green but are not limp, drizzle with balsamic vinegar and add lumps of goat cheese to taste. Mix and serve hot.

Roasted Chicken with Clementines and Arak

Submitted by PFC general manager Chris Dilley

Ingredients:

6.5 tbsp arak, ouzo, or Pernod (we make our own with fennel seed and everclear!)

4 tbsp olive oil

3 tbsp freshly squeezed clementine juice

3 tbsp freshly squeezed lemon juice

2 tbsp grain mustard (Local Folks Foods or Eden Brown work great!)

3 tbsp light brown mustard (I've used dark and it works just as well)

2 medium fennel bulbs, each trimmed and cut into 8 wedges

1 three-pound chicken, cut into 8 chunks, or 8 skin-on, bone-in thighs 

4 clementines, unpeeled cut into 1/4 inch slices

1 tbsp thyme leaves

2.5 tsp fennel seeds, lightly crushed

salt and black pepper

chopped parsley to garnish

Method:

Put the first six ingredients into a large bowl and whisk in 2.5 tsp salt and 1.5 tsp black pepper. Add the chicken, fennel wedges, clementine slices, thyme and fennel seeds. Stir well with your hands and leave to marinate in the fridge for 1-12 hours.

Preheat the oven to 475. Put the chicken, fruits and marinade into a 12x14 baking dish, chicken skin side up. Once oven is at temp, roast for 35-45 minutes, until chicken is browned and at temp (165). Arrange on a dish, pour sauce over chicken and fruits, garnish with parsley and serve with plain brown rice. Serves 4.

Source: Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi

Satay Ayam (Chicken Satay)

submitted by PFC general manager Chris Dilley

Ingredients:

6 tbsp. peanut oil

1/4 cup dark brown sugar

1 tbsp. ground coriander

2 1/2 tsp. ground turmeric

1 1/2 tsp. ground fennel

1 1/2 tsp. kosher salt

3 cloves garlic, chopped

6 stalks lemongrass, chopped, plus 1 stalk, whole

3 large shallots, chopped

1 5″ piece ginger, chopped

3 1/4 lb. skinless chicken thighs, cut into 1″-wide, 1/4″-thick slices

Method:

Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.

Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5–6 minutes. Makes 30 skewers.

Source: www.saveur.com, adapted from Cradle of Flavor (W.W. Norton, 2006) by James Oseland.

Wild Leeks (Ramps) & Garlic Mustard

submitted by PFC staffer, Chris Dilley
Serves 2

Ingredients:
2 cups garlic mustard leaves (from young plants), washed
8 ramps (wild leeks), washed
1 TBSP butter
almonds, toasted and chopped
celtic sea salt

Directions
Cut whites of ramps from greens. Mince whites; "shave" or chop leaves into fine threads. Heat butter in pan over medium-high heat, once melted add whites of ramps. When fragrant, add garlic mustard. Once wilted, transfer to serving bowl, and dress with ramp greens shavings, toasted almonds, and sea salt.