Become A Grassroots Gourmet

29 11 2010

For those who weren’t able to make the TV pilot tapings, I wanted to share some of the concepts behind the show. We’ve posted (under the Pages section) a brief Grassroots Gourmet Primer to familiarize yourself with our culinary approach. It’s a nice recap for regular readers about what we’re striving to accomplish; a little good food for thought now and again!

Link is here:  Grassroots Gourmet Primer

The Great Pun’kin

28 11 2010

Here is a picture of our dessert from scratch (including roasting  the pumpkin, squash and making homemade ricotta);  Roasted Butternut Squash and Pumpkin Cheesecake on a Ginger Graham Crust with Chambord Chantilly Cream and Caramel Sauce.


27 11 2010

Here’s a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with.

The Bird is the Word

27 11 2010

Here is our Turkey, done in the style of Bresse (poached then browned). I used truffle butter;  the bits on the skin are delicious truffle bits.

Foie la la la la

26 11 2010

We will share some pics  from the Thanksgiving Day menu. Here was our appetizer of Foie Gras Torchon with Red Wine and Maple Reduction and a mixed basil with vinaigrette micro-salad (thanks to Rob for that great tip!)

A Happy Thanksgiving

25 11 2010

Here’s  wishing all of you and your families, a Very  Happy Thanksgiving!

Get Medieval on Your Bread

24 11 2010

Every Thanksgiving I like to do a twist on a traditional component of the Thanksgiving meal. I had been working with this recipe for medieval bread and came up with this Medieval Beer Bread. You can use this for individual loaves; just reduce the cooking time to about 15 minutes.

  • 42 ounces unbleached white flour
  • 2 ounces corn or rice flour
  • 2 ounces rye flour
  • 2 ounces wheat flour
  • 1 Tbs salt
  • 2 Tbs Honey
  • 2 cups water (105-115 degrees F)
  • 2 packages dry active yeast
  • 22 ounces beer (I use Rogue’s Dead Guy Ale)

Combine and mix the flours and salt. Since I use a stand mixer with a dough hook, I divide the flour into 2 portions; 2 pounds for each. Likewise mix up the liquid portion and divide into two 2 ½ cup portions, one for each 2 pounds of dry ingredients. Depending on the humidity, etc. you may need to add a few Tbs of white flour as the mixture progresses. Place the honey and warm water together. Add and bloom the yeast for a few minutes, then add the beer. Divide in 2 as directed above if you are doing 2 batches. Add the wet ingredients to the dry and combine. The dough should cleanly pull away from the sides of the bowl. If it remains too sticky, slowly add a Tbs or 2 of the white flour. When the dough forms a ball and pulls away from the sides of the bowl, continue to knead with the dough hook for another 5 minutes. Remove the dough ball and place in a lightly oiled bowl. Oil the top of the dough and cover and allow to double in height (about 2 hours) covered in a warm location. Divide into 2 balls (or smaller, individual sized loaves) and allow to proof, oiled and covered on a baking sheet for another hour or so. Cut an “X” or create 3 slashes across the top. Place into a 450 degree F oven. When pre-heating the oven add a pan of water on the bottom rack. You may also baste the top of the bread with melted butter, add salt or herbs as you please.