All courses paired with Mezcal cocktails
Forever Dried Floral Bouquet
Shrimpin' Ain't Easy
for the cold cantaloupe soup:
1 cantaloupe peeled and seeded
juice of 1 lime
salt to taste
2 tsp banyuls vinegar
for the pickled shrimp:
3 pounds cooked shrimp
1 tsp celery seeds
6 cloves sliced garlic
1 tsp fennel seed
1 tsp coriander seed
1 tsp mustard seed
3 bay leaves
1 cup extra virgin olive oil
½ cup fresh lemon juice
¼ cup cider vinegar
to decorate
cilantro
mint
sal de gusano
For the soup:
1. Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
2. Add lime juice and blend briefly. Season with salt to taste and blend again.
3. Refrigerate until ready to serve.
Pickled Shrimp:
1. Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.
To Plate:
Divide soup among 6 soup plates and drizzle with a little vinegar. Decorate with sal de gusano, cilantro, mint and the pickled shrimp.
Pandemic Potions (Kickstarter Update)
Humans,
I’m not napping this winter, on account I already put in an untraditional summer snooze to concentrate on the cookbook. And, quite frankly, I still have a lot of work to do. The process of making the cookbook I thought I was making has sent me down a long trail. Like, Pacific Crest Trail long. There’s a scent on this trail I’m following and I just can’t stop until I see it all the way through. What I’m trying to say is the book is not going to be ready by the end of the year as projected. I don’t currently have a projection but am certainly aiming for a 2021 delivery and will let you all know as soon as I have a firm date.
One of our core values at Cow by Bear has always been meeting and exceeding the high expectations we set for our experience. While I believe that will be the case with the finished product, I regret that it won’t be ready when I hoped it would. You’re likely disappointed by this news, and I completely understand. I want to thank you so much for bearing with me and allowing me the time to make something special. I’ll continue to provide updates with recipes and be back with an estimated delivery date once that’s more clear.
Be well and be safe,
Bear
Beet it, 2020!
serves 4
2 c arugula
1/4 c maple syrup
1/2 c yogurt
picked cilantro leaves
salt & pepper
4 c smoked beets*
1/2 c candied hazelnuts*
for the smoked beets
4 lbs beets
2 2/3 c long-grain rice (such as basmati)
1 shaved lemon rind
5 thyme sprigs
2 tbsp water
for the candied hazelnuts
3/4 c sugar
3 tbsp water
1/2 tsp salt
for the smoked beets:
1. Preheat oven to 500°F.
2. Line a large sauté pan with two sheets of aluminum foil, with the edges generously overhanging the sides of the pan. Add the rice, lemon rind and thyme, and stir in the water.
3. Set the beets on top of the rice and seal the pan with a lid or slightly smaller sauté pan.
4. Draw the foil up and fold it back over the lid to completely seal the lid in foil. Gaps will hamper the smoking process.
5. Blast the heat to high and place the pan on top. Once you see a little bit of smoke coming through, about 5 minutes, leave to smoke for exactly 8 minutes. Remove from heat.
6. Line a baking pan with foil. Add a little bit of water and a dash of lemon juice, and place the beets on top. Discard the rice, lemon rind and thyme. Roast beets in the oven for 45-50 minutes, or until a knife inserted into the side goes in easily. Let cool.
7. Once cool, peel off the skin using a rag. Cut the beets small to medium dice.
for the candied hazelnuts:
1. Heat the sugar and water in a small saucepan over high heat, swirling until sugar dissolves. Bring to a simmer and cook, swirling occasionally until medium amber, about 4 minutes. Add the hazelnuts and salt, and stir for 1 minute to coat.
2. Pour mixture onto a baking sheet lined with parchment, and immediately separate nuts so that each stands alone on sheet. Let cool.
to assemble:
1. Combine the arugula, beets, salt and pepper in a large bowl. Toss with the maple syrup, adding more if desired.
2. To plate, spread yogurt on the plate or bowl first. Top with a handful of the beets and arugula mixture. Spread hazelnuts, cilantro and Aleppo pepper all over the plate.
Pandemic Potion
dash of grenadine
1.5 oz pernod
1.5 oz london dry gin
Into an Old-Fashioned glass, pour in this order: grenadine, Pernod, gin. Add ice and let melt for a bit to watch the Pernod cloud up. Stir and drink, but remember: No more than two!
Bisquey a Go Go
for the carrot bisque:
1/2 lb butter
2 onions, chopped
3 lbs carrots, peeled & chopped
5 cloves garlic, crushed
1/2 bottle dry white wine
6 c chicken stock
2 c heavy cream
vinegar cider, a splash
salt, pepper & nutmeg
for braised pork belly:
1 large carrot, chopped
1 onion, chopped
3 celery sticks, chopped
2 garlic cloves, smashed
sprig of fresh thyme
2 bay leaves
2 c high-quality cider
small splash vinegar, plus extra to season
4 1/4 c chicken stock
2.5 lbs unscored boneless pork belly
2 tbsp sunflower oil
for the caraway cream:
1 pint heavy whipping cream
2 tbsp caraway seeds
salt &pepper
for the carrot bisque:
1. In a 6-quart pan over medium heat add butter, onions and garlic. Stir often until onions are limp. Add wine. Reduce heat by half then add stock, carrots, and season with a hefty amount of salt, pepper and a dash of nutmeg. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
2. Remove from heat and transfer to a blender. Do not fill the blender more than half way (blend in batches if necessary). Be careful when blending hot liquids as the mixture can spurt out of the blender (use a kitchen towel to hold lid down). Pulse the blender to start it and then puree until smooth. Return to the pan and add cream and stir over high heat until hot. Add the splash of cider vinegar and season to taste.
for the braised pork belly:
1. Day 1: Heat oven to 350°F. Place all ingredients except the pork belly and sunflower oil in a flameproof pan that will fit the pork snugly (a casserole dish is ideal). Season and bring everything to a boil on the stove, then turn down the heat to low and slide the pork into the pan. The pork should be totally submerged. Top with water if needed. Cover the dish with a lid or a tight tent of foil, and place in the oven for 3 hours, undisturbed.
2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully transfer the pork to the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish (the tray must be completely flat as any indentations will be pressed into the pork) to weigh the pork down and leave to cool in the fridge overnight. Strain the leftover juices into a jug or small saucepan, cover and chill.
3. Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into equal pieces and set aside until ready to cook.
4. Remove off any bits of fat from the braising juices, and tip what will now be jelly in a saucepan. Cook on low until it cooks down slightly and becomes somewhat syrupy. Add a few drops of vinegar, to taste.
5. Heat the sunflower oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down. Be careful as it has a tendency to spit. Sizzle the pork as you would bacon for five minutes until the skin is crisp. Flip it over and cook for 3-4 minutes until browned.
for the caraway cream:
1. In a saucepan, toast caraway seeds until fragrant. Add heavy cream and gently bring to a simmer. Season with salt and pepper, then let simmer for 10 minutes. Let cool completely in the refrigerator at least two hours or overnight. Whip and dollop on just before serving.
to plate:
Serve the carrot bisque in a bowl and top with the pork belly then a dollop of caraway cream. Delicious extra garnishes include: pumpernickel bread crumbs, micro sorrel, dill, pickled onions and/or diced apple.
4th Planet From the Sun
for the soup:
3 tbsp olive oil plus more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground vadouvan curry
1/4 tsp kosher salt, more to taste
1/4 tsp ground black pepper
pinch of ground cayenne, more to taste
1 quart chicken broth
1 c red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste
for pickled cauliflower
2 c water
1 c vinegar
1/3 c sugar
3 1/2 tbsp kosher salt
6 green cardamon pods
3 bay leaves
1 1/2 tsp curry powder
3/4 tsp crushed red pepper (optional)
3/4 tsp tumeric
3 lb head of cauliflower
for green harissa
2 tbsp cumin seeds
1 tbsp coriander seeds
2 jalapeños, seeded and sliced
2 small scallions, sliced
1 garlic clove, smashed
1/2 c extra-virgin olive oil
1/2 c flat leaf parsley leaves
1/2 c fresh cilantro leaves w/ tender stems
1/4 c fresh lemon juice
1 tsp fine sea salt
1 t kosher salt
3/4 t sugar
1 1/2 t dry yeast
1 3/4 c lukewarm water
3 red or pink baby beets
2 c unsalted butter at room
temp, cut into 1 in. pieces
15 lemons
1/2 c olive oil
for the soup:
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary and stir in lemon juice.
6. Serve with a good olive oil, pickled cauliflower and green harissa.
for the pickled cauliflower:
1. Cut cauliflower into small florets.
2. Bring the rest of the ingredients to a boil and pour over cauliflower.
3. Place in the refrigerator for 24 hours and eat within a month.
for the green harissa:
(Prep ahead if possible as it will last for 5 days)
1. Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, about 2-3 minutes. Let cool.
2. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice and salt in a blender or food processor until smooth.
3. Press a piece of plastic wrap directly onto surface of harissa, cover and chill until use.
Bear's Tomato Soup
4 tbsp. unsalted butter
2 medium fennel bulbs (cleaned, thinly sliced, fronds reserved)
1 large onion, thinly sliced
2 tsp. coarse kosher salt
4 garlic cloves
1/2 tsp. chile powder
1/2 tsp. smoked paprika
3 tbsp. Pernod (Anise-flavored liquor)
5 lbs. fresh vine tomatoes (peeled)
1 cup chicken stock
1 tsp. black pepper
crumbled ricotta salata
lemon-infused olive oil (optional)
1. Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute.
2. Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer.
3. Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!
Livin' on a Pear
2 tbsp butter
2 shallots, diced
1 stick celery, finely chopped
2 Bosc pears, peeled, cored and chopped
1 cauliflower, broken into florets
5 cups vegetable stock
2 tbsp blue cheese, crumbled
to garnish:
2 tbsp créme fraîche
white balsamic vinegar
toasted pecans
petite bitter greens
1. Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until it starts to soften.
2. Stir in the pears and cauliflower, toss together and pour over the stock. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender. Remove from heat.
3. Blend the mixture with most of the blue cheese until smooth and pass through a strainer. Test for taste, add salt or more blue cheese if needed.
4. Ladle the soup into serving bowls and garnish with a dollop of créme fraîche, toasted pecans, petite bitter greens and white balsamic vinegar. Serve with a crusty bread to take it up a notch.