Dinner at the Dairy

June

2010-05-29T21:48:00.000-07:00

we are pulling out some of the cured meats from the cellar, here we have guanciale(alot like pancetta) and lonza("the impatient man's prosciutto)

on the porch
lonza, pickled radish, dijon, toast

first
steve's selection of cheese, amuse bouche

second
turnip and potato soup with guanciale

third
romaine, aioli, crouton, aged goat cheese

fourth
ribeye, vegetable ragout, bearnaise

fifth
chocolate fudge cake, cajeta, whipped cream

please let us know of any dietary restrictions immediately, menu is subject to change.

may 21 and 23

2010-05-16T10:39:00.000-07:00

on the porch
TBD

first
steve's selection of cheeses, amuse bouche

second
kale soup with garlic scapes

third
mixed lettuces, roasted beets, pickled red onion, farmer's cheese, vinaigrette

fourth
beef pot au feu, glazed turnips and carrots, parsley potatoes

fifth
chocolate fudge cake, cajeta(goats milk caramel,) whipped cream

please let us know of any dietary restrictions immediately, thank you.

sample brunch menu

2010-05-07T04:32:00.000-07:00

first
steves selection of cheese

second
mixed lettuces, pickled beets, candied pecans, goat cheese

third
baked egg, potato hash, braised greens

fourth
macerated strawberries, italian meringue

fifth
a treat to take home

may 7 and 9

2010-05-02T17:52:00.000-07:00

on the porch
deviled egg, pickled radish

first
steve's selection of cheese, amuse bouche

second
kale soup, green garlic, chevre

third
mixed lettuces, pickled beets, goat cheese

fourth
roast pork loin, fennel, peas, potato, mint

fifth
chocolate fudge cake, cajeta, whipped cream

menu is subject to change due to whats coming out of the garden. please notify us of any dietary restrictions.

April 23rd and 25th

2010-04-19T17:13:00.000-07:00

on the porch
tbd

first
steve's selection of cheese, persimmon butter

second
kale soup, green garlic

third
mixed lettuces, parsley, lemon, bone marrow

fourth
braised pork shoulder, chard, polenta

fifth
chocolate mousse, cajeta, sea salt

April 9th and 11th dinners

2010-04-01T21:35:00.000-07:00

can spring really be here? we have had some gorgeous weather which means the gardens are coming along nicely.

on the porch-egg salad on toast
first-steve's selection of cheeses, amuse bouche
second-white bean soup with rosemary and preserved lemon
third- mixed lettuces, shaved hakuri turnips, pickled red onion, farmers cheese
fourth- wood roasted fresh ham, polenta, pea tendril, jus
five- chocolate pot de creme, cajeta, sea salt

Gnocchi

2010-03-12T17:23:00.000-08:00

This is hands down my favorite pasta. Great with meat sauce and cheese, but also with asparagus, peas and butter. I first made these from Marcella Hazan's recipe but have changed it up after working at Piedmont Restaruarnt in Durham. When ever I go there to eat, if its on the menu, I order it(and whatever pork belly dish is on there.) You'll need a food mill or potato ricer to get the right consistency.

2 medium baking potatoes, about 1.5 pounds total, doesn't have to be exact
1 egg yolks
almost 2 cups flour, you may not use all the flour
-makes about four servings

Bake potatoes in oven until tender. Let cool just until you can skin them, right before you make the gnocchi. The potato should be warm, they are easier to peel, just use a dry towel. Plus it also helps the potatoes go through the food mill or ricer.

Peel potatoes with a clean, dry towel and push through food mill or ricer. incorporate about 1 cup of the flour and mix until a dough is formed. Place on counter. Using some of the rest of the flour, knead lightly until you have a nice dough formed. it should just come together and be slightly sticky. Stop if you feel you have obtained the right texture for the dough, do not continue to use all the flour. Pinch a small piece off and place in simmering water until it floats. This is your tester. If it breaks apart, work more flour into the dough, a little at a time. Allow to cool slightly, then taste it. This will take some practice but don't get discouraged if they come out a little dense, make a note for next time.

Cut the dough into three sections with a pastry scraper. Remember when you used to make snakes with play-doe? That is what you're looking for. Roll out the cords on a floured work surface, then with the pastry scraper, cut the cords into one inch little gnocchi. Dust the cords with flour before cutting them to keep them from sticking together. Gently place gnocchi on a sheet pan.

Bring a large pot of salted water to the boil. Slide a spatula under the gnoochi and carefully place it the water. When the gnocchi float to the top, cook for about one minute longer. With a spider or slotted spoon, remove gnocchi and place onto an oiled sheet pan. Repeat with remaining gnocchi. They can be placed in the refrigerator to cool until you are ready to use them. Once cool, they can be bagged and placed in the freezer.

Heat a non stick skillet. Add just enough olive oil or butter to coat the bottom of pan, and add gnocchi. Cook until lightly golden then flip. Add your favorite sauce , cooked vegetable, or pesto cook until warm. Place in serving dish and top with cheese.

Welcome 2010

2010-03-07T18:02:00.000-08:00

After a wild winter, we're ready to get to cookin'. Here is the menu for the March dinners. Some dishes may change based on what we have coming out of the garden.

porch
pastrami roulade, goat cheese, pickled peppers

first
Steve's selection of cheeses, amuse bouche

second
sweet potato soup, creme friache, sage

third
gnocchi, collards, bacon, veloute

fourth
venison and pork cassoulet, pea tendrils, liver croquette

fifth - a little undecided here
chocolate pot de creme, goat's milk caramel, sea salt
or maybe
polenta cake, candied citrus, lavender infused honey, creme friache

and we'll be making fresh biscuts to serve with the cassoulet. We look forward to seeing you all soon.
-Chris