West Wind Farms - Recipes from the 212 Market Restaurant Slow Foods Dinner

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Recipes from the 212 Market Restaurant Slow Foods Dinner

August 7, 2003, a Slow Foods dinner was held at the 212 Market Restaurant in Chattanooga to highlight West Wind Farms’ products. Below are the chef’s recipes for those menu items prepared using West Wind Farms’ products.

Chicken Ravioli Filling
Basic Pasta Dough
Basic Tomato Sauce
Basic Cider Sauce for Pork
Raw Honey Peach Tart with Vanilla Bean Ice Cream

Chicken Ravioli Filling
Yield: 4 servings

1/2 lb ground chicken, cooked with shallots and garlic

1/2 lb Marscapone Cheese

2 eggs, beaten

1/2 tsp grated nutmeg

1 tsp lemon zest

2 Tbsp scallions

1 Tbsp chopped parsley

Salt and fresh pepper to taste

In a bowl mix all the ingredients to combine.

Roll the pasta dough (recipe below, or wonton wrappers can be used) out on a pasta machine down to the thinnest setting. Cut in 3 inch spares from the dough. Place a scant tablespoon of the filling in the middle of the half of the squares, top with the other squares. Press the edges to seal. Set aside. Cook in boiling salted water till done, 5 to 7 minutes.

Basic Pasta Dough

1 1/2 cups unbleached flour
3 eggs

On a clean dry work surface, make a mound of the flour and , using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs.

As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character. When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palm of both hands, pushing from the center of the ball of dough outward and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.

After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through.

As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out.

When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first price of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next. As you return to the first piece of dough, set the cylinders one setting closer.

Continue in this fashion until the pasta dough has been rolled out as thinly as possible. As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

Basic Tomato Sauce
Yield: 4 cups

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Herbs if used could be put in with the onions and garlic (if dried) or folded in towards the end if fresh.

Basic Cider Sauce for Pork

1 Sprig Thyme
1 Sprig Parsley
1 Bay Leaf
3/4 tsp Black Peppercorns
1 1/2 tsp Chinese 5 Spice
1/2 small onion, peeled and chopped
1/2 small carrot, peeled and chopped
1/2 rib celery, chopped
1 oz cider vinegar
1 oz hard cider (optional)
2 cups pork stock or chicken stock
Corn starch slurry to thicken
Salt and pepper to taste

Saute the herbs and spices in butter or bacon fat, till tender. Deglaze with the two ciders. Reduce by one third. Thicken with corn starch slurry. Bring to boil. Season to taste. Strain and serve warm with pork.

Raw Honey Peach Tart with Vanilla Bean Ice Cream

Tart Dough:

3 oz all-purpose flour

4 oz butter

1 Tbsp sugar

2 Tbsp water

1 egg

Blend flour, butter and sugar in food processor until cornmeal consistency. Add water and egg just until combined. Roll out to 1/8-inch thickness. Prick with fork and bake until golden brown.

Pastry Cream:

3 Tbsp cornstarch

3 oz honey

4 egg yolks

2 cups milk

1 vanilla bean split

Combine honey, egg yolks, and cornstarch. Add milk and vanilla bean. Stir and let boil once. Chill. Strain. Spread the pastry cream to ½ inch form edge of tart shell.

At this point, we (212 Market Restaurant chefs) slice peaches and slace around the border of the tart shell. Brush with the honey butter and bake just until the peaches start to release their juices. The ice cream is then placed in the center of the tart with a spoon of the peach sauce over the ice cream tart.

Ice Cream:

1 gallon heavy cream

2 cups milk

2 vanilla beans, split

1 cup sugar

9 egg yolks

Combine cream, milk and vanilla beans in double boiler. Add ¼ cup sugar to cream mixture. Add other ½ cup sugar to well beaten egg yolks. Cook until custard coats the spoon. Strain and chill.

Peach Sauce:
Quarter 4 large peaches and combine with 1 Tbsp sugar and juice of 1 lemon. Blend until smooth.

Honey Butter:
Heat 4 oz sugar with 6 oz honey. Use as glaze over peaches as desired.

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