A TOUR & TASTE OF PACHAMAMA'S RESTAURANT & BAR
Tasmanian Sweet Crab Salad with Sourdough Wrapped Rocket, Fried Capers and Sorrel Butter
Ingredients:Sourdough Crouton Rings:
- 1 sourdough baguette
- extra-virgin olive oil
- salt & pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons capers, drained
Ingredients: Sorrel Butter
- 2 cups sorrel leaves, rough chopped
- 1 pound butter, softened
- 2 shallots, rough chopped
- 1/4 cup clarified butter or olive oil
- 1 pound Tasmanian sweet crab (cooked jumbo lump crab may be substituted)
- 1/3 cup dry sherry or dry Champagne
- 1/2 pound fresh baby rocket (arugula), rinsed and drained
- olive oil
- salt & black pepper
Sourdough Crouton Rings: Slice the sourdough baguette -inch thick lengthwise on the bias to form six 8-inch long slices. Brush with olive oil and season with salt and pepper. Place slices in 8-ounce ramekins to form rings and pinch together with tips of fingers. Toast in a 350 degree oven for about 6 minutes, or until golden and crisp. Cool.
Heat 3 tablespoons of olive oil in a small skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Drain well and set aside.
Sorrel Butter: Place all ingredients for the sorrel butter in the food processor and blend until slightly green.
In a large skillet, melt the clarified butter or olive oil over high heat. Add the crab and sauté for 1 or 2 minutes to heat through. Stir in the dry sherry or champagne and the Sorrel Butter. Cook for a few seconds and set aside.
To serve: Toss the rocket in a bowl with a little olive oil salt and pepper, to taste. Place a sourdough crouton ring in the center of each plate and spoon some of the warm crab mixture in and around the ring. Fill the top of the ring with the dressed rocket and spoon the remaining pan juices around the plate. Garnish with the fried capers and serve immediately. Serve 6.
Wood Roasted Petite Poulet with Crescenza-Stuffed Crepes, Royal Trumpet Mushrooms and Vidalia Marmalade
Ingredients: Herb Butter
- 7 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme plus
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon coarse salt
Ingredients
- 2 3 pound petite poulet (small chickens), rinsed and patted dry (Cornish game hens may be substituted)
- salt & pepper
- 3 large sprigs fresh parsley
- 3 large sprigs fresh thyme
- 3 small sprigs fresh rosemary
- 3 medium onions, peeled, quartered lengthwise (do not remove root end)
- 14 garlic cloves, peeled
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 1/2 teaspoons all-purpose flour
Herb Butter: Combine the butter, chopped herbs, fennel seeds and 1/2 teaspoon of coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Reserve 1 tablespoon of the herb butter for the sauce.
Position the oven rack in the bottom third of the oven; preheat to 400 degrees. To prepare the chickens, sprinkle the main cavity of each chicken with salt and pepper; fill with the herb sprigs. Starting at the neck end, slide fingers under skin of the breast and upper part of the legs, loosening the skin. Spread 3 tablespoons of the herb butter under skin on the breast and upper leg meat of each chicken. Place the chickens on a rack in large roasting pan and tie the legs together loosely to hold the shape. Scatter the onions around the chickens. Brush the chickens and onions with 2 tablespoons of the herb butter; then sprinkle with salt and pepper. Roast the chickens for 30 minutes. Remove the pan from oven and scatter the garlic cloves around the chickens. Brush the chickens, onions and garlic with 1 tablespoon of the herb butter. Roast the chickens and vegetables for 30 minutes. Brush all of the remaining herb butter (except the 1 tablespoon of reserved herb butter) on the chickens and vegetables. Continue to roast the chickens for about 30 minutes more, or until they are golden and a thermometer inserted into thickest part of thigh registers 180 degrees. Remove them from the oven and insert a wooden spoon into main cavity of each chicken; tilt chickens so that the juices drain into the pan. Transfer the chickens to a large platter, surround with onions and garlic and tent with aluminum foil. Let the chickens rest for about 15 minutes.
To make a pan sauce, place the roasting pan with the pan drippings over medium-high heat. Add the chicken stock and white wine and bring to a simmer, scraping up the browned bits. Pour the pan juices into a large glass measuring cup. Spoon off fat and discard. Pour the juices into medium saucepan. Combine the reserved tablespoon of herb butter and 1 1/2 teaspoons of flour in small bowl and stir to make a smooth paste. Bring the pan juices to a simmer; whisk in the paste. Simmer the sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper.
To serve, cut the chickens into serving pieces. Place two Crescenza-Stuffed Crepes in the centers of six plates. Spoon the Roasted Royal Trumpet Mushrooms on and around crepes. Place the chicken pieces on top of the assembly. Spoon some of the Vidalia Marmalade on top of each presentation and garnish with the pan sauce. Makes 6 servings. (Recipes for the Crescenza-Stuffed Crepes, Roasted Royal Trumpet Mushrooms and Vidalia Marmalade follow.)
Tips for preparing the following recipes: While the chickens roast, make the crepe batter and cook the crepes. (Fill and warm the crepes just before serving.) Roast the royal trumpet mushrooms. Prepare the Vidalia marmalade a day ahead.
Crescenza-Stuffed Crepes
Ingredients: Crepe Batter:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups milk
- 2/3 cups water
- 6 eggs
- 6 tablespoons butter, melted
- 2 tablespoons chives
- 1 pound Crescenza cheese, or ripened Brie, room temperature
Crepe Batter: Place the flour, sugar and salt in a food processor and process briefly. While the processor is running, drizzle in the wet ingredients and finish with the chives.
To make the crepes, heat a small skillet or crepe over medium-high heat. Brush the pan lightly with a thin coating of vegetable oil. Pour about 1 tablespoon of batter into the skillet while tilting and rotating the pan so that the batter covers the entire bottom of the pan in a thin layer. Cook the crepe until it sets, turn over and cook the other side until lightly brown.
Fill each crepe with about 3 tablespoons of Crescenza cheese. Just before serving, place the filled crepes in a baking dish, cover and warm through, 3 to 5 minutes, in a 350 degree.
Roasted Royal Trumpet Mushrooms
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 cups royal trumpet mushrooms, any wild mushroom may be substituted
- 4 tablespoons fresh parsley, coarsely chopped
- 1 large shallot, minced
- 1 teaspoon garlic, minced
- salt & pepper, to taste
In a large stainless steel skillet, heat the olive oil over medium-high heat. Add the mushrooms, parsley, shallot and garlic and sauté until golden, about 4 minutes. Season the mixture with salt and pepper while cooking. Place the skillet in a 350 degree oven and roast the mushrooms for 7 to 10 minutes.
Vidalia Marmalade
Ingredients
- 4 Vidalia onions, shaved or sliced 1/8 inch thick
- juice and zest of 4 oranges
- 2 cups sugar
- 1 teaspoon salt
- 1 bay leaf
- 1/4 cup brandy
Place all ingredients for the marmalade in a large stainless steel pot. Cook slowly over low heat, stirring occasionally, until a jam like consistency is reached, 1 hour or more.
Sticky Toffee Pudding with Caramel Sauce and Ice Cream
- 8 ounces dates, pitted and finely chopped (about 1 1/4 cups packed)
- 1 cup boiling water
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 4 large eggs
- 1 3/4 cups self-rising flour
- 2 tablespoons instant coffee granules
- 1 teaspoon baking soda
- powdered sugar
- whipped cream
- ice cream
Preheat the oven to 350 degrees. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper; butter parchment. Place the chopped dates in small bowl. Pour 1 cup of boiling water over the dates and let cool, about 1 hour.
Using an electric mixer, beat the butter and brown sugar in large bowl to blend. Add 2 eggs, one at a time, beating well after each addition. Add half of the flour and beat to blend. Add the remaining 2 eggs, one at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine the instant coffee and baking soda in small bowl. Pour the mixture into the date mixture, stirring to dissolve the coffee granules. Add the date mixture to the batter and beat to blend. Pour the batter into the prepared pan. Place the pan on a rimmed baking sheet and bake for about 1 hour, or until a tester inserted into the center comes out clean.
Cool the pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream, Caramel Sauce (recipe follows) and your favorite ice cream. Serves 8.Ingredients: Caramel Sauce
- 2 cups whipping cream
- 1 cup (packed) dark brown sugar
- 1/4 cup (1/2 stick) unsalted butter
Bring the cream, brown sugar and butter to a boil in a heavy, medium-sized saucepan over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer the sauce for about 15 minutes, stirring occasionally, until reduced to 1 3/4 cups. (The sauce can be prepared one day ahead. Cover and refrigerate. Before using, reheat over medium-low heat, stirring frequently.)
Recipes by Executive Chef Ken Baker, owner of Pachamama's Restaurant & Bar at 8th & New Hampshire in downtown Lawrence and Pachamama's Banquet Hall at 2161 Quail Creek Drive, Lawrence, KS. Phone: 785-841-0990. Website: www.pachamamas.com.
