Category Archives: The Fawn House

Heart Shaped Ravioli with a Simply Delicious Sauce

Standard

I made this for Evan and I’s 2nd Anniversary in December! It’s a great special occasion dinner recipe and is sure to please! Happy Valentine’s Day Everyone!

IMG_5156

Prep: 1 hr

Cook: 30 min

Makes: 12 Ravioli

IMG_5159

Ingredients:

Meat or cheese mixture of your choice, meat should be pre-cooked. I used bison.

Dough:

  • 1.5 C. All purpose Flour
  • 3 Eggs
  • 1 tsp Salt
  • 1 TBS Olive Oil

Sauce:

  • 2 Cups Chopped tomatoes with juice.
  • 1 TBS Olive oil
  • 1 TBS Garlic, minced
  • 2 TBS Fresh Basil, chopped
  • 2 TBS Shallots, minced
  • Mushrooms, 1/2 Cup, sliced

Directions:

Dough

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Use a heart cookie cutter (small) to cut the hearts.

Place a tsp of your meat/cheese mixture of choice on one heart and seal with another heart on top. Seal edges with fork or pastry sealer. Use

Boil in large pot of salted water for about 7 min. Strain.

Sauce:

  • In a large braiser or skillet, heat oil, add shallots and garlic, cook for 1 min until fragrant.
  • Add tomatoes and mushrooms, simmer for 20 min.
  • Garnish with basil

Enjoy!

Kiwi and Mango Nigiri : It’s Easy Being Green : Marx Food Contest!

Standard

marxZestyBeanDog has entered another Marx Foods Contest!  They are just too much fun to not partake in! Marx Foods send you a box of sample sized goodies and the rules are simple:  You have to use at least two ingredients and then blog the recipe. This time around there will be 2 winners, one from internal vote and one from public vote (that me means YOU, my dear friends). Voting will begin on Tuesday at which point I will add the new link to my blog. Then you can check out all the recipes and vote for your favorite one!  The winners get $100 in Marx Food Store Credit and you know I need that BAD!!! I’m all out of  YUZU juice! 😉

I chose to use the Bamboo Rice, Cardamom, and the Mint Herb Crystals to create a Kiwi and Mango Nigiri. This was a tasty and whimsical play on dessert and sushi that I will be making it again for sure, probably for a dinner party. The cardamom infused bamboo rice was subtle yet alluring and the slight crunch of the crystalized mint paired surprisingly well with the mango and bamboo rice.  I couldn’t resist doing kiwi not only because it’s green but also because I love it and the little seeds gave a great texture to the nigiri. The nigiri was then served with a orange honey marmalade and rice wine sauce. Overall it was a fun dish, to eat and to make!

Nigiri

Prep Time: 60 min

Cook Time: 20 min

Serves: Makes 8 Nigiri

Ingredients:

Instructions:

  1. Boil 1 Cup of water add crushed cardamom pods and seeds, let sit for 10 min on simmer. Strain and reserve water for rice. 
  2. Add rinsed bamboo rice to water bring to a boil, add 1 tsp rice wine vinegar, cover and simmer for 20 min or until done.
  3. Cut up kiwi and mango thinly to arrange on top of rice.
  4. Let rice cool for about 20-30 min.
  5. Make 8 nigiri mounds with your hands and place fruit on top and garnish with crystalized mint and real mint.
  6. Serve with honey orange marmalade with a splash of rice wine.

Enjoy with a glass of wine!

Goodies

IMG_5437 IMG_5438 IMG_5439 IMG_5446 IMG_5445 IMG_5448 IMG_5443 IMG_5444 IMG_5451

The Best Fried Chicken in the WORLD right from your kitchen!

Standard

We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive.  It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!

Prep: 24 hrs (if you can wait that long)

Cook Time: 15-17 min per batch

Serves: 4 with sides

Finger Lickin'

Ingredients:

  • 4 Thighs and 4 drums (separated) with the skin on.
  • 2 Cups Buttermilk
  • 1 Jalapeno
  • 1 tsp salt and 1 tsp pepper
  • 2 Cups all purpose flour
  • 2 Eggs, beaten
  • Peanut oil for frying
  • More salt and pepper

Instructions:

  1. Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
  2. In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
  3. Heat peanut oil up in fryer to 325 degrees F.
  4. Add 1/2 tsp salt and 1 tsp pepper to flour.
  5. Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop drastically. Pat dry, dredge in flour, then egg wash, then flour again.
  6. Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
  7. Place on wire rack and keep warm in oven if you are doing several batches.

Serve with cayenne honey and a side of collard greens and a starch 🙂 I did mashed sweet potatoes. Mmmm!

IMG_5415

Sous Vide Herbed Lamb Loins

Standard

If you haven’t noticed…I’m absolutely loving my Sous Vide Supreme. The lamb loins were on sale at my local grocer so I bought 3 instead of 2. Normally one is enough for me (they are about 5 oz each with the bone). The sous vide ensures that these little lamb loins will be cooked to a perfect 134 degrees.

Lamb Loin

Prep: 5 min
Cook: 2-4 hrs
Serves: 2

Ingredients.

  • 2-3 lamb loins
  • 2 garlic cloves, minced
  • 1 TBS fresh parsley, chopped
  • .5 TBS fresh thyme, remove from stem
  • .5 tsp sea salt
  • .5 tsp pepper
  • Butter

Instructions

  1. Heat sous vide to 134 F.
  2. Chop garlic and herbs and blend together with salt and pepper.
  3. Coat loins with herb and garlic mixture on both sides.
  4. Cut 3 slices if butter and place on top of loin
  5. Vacuum seal loins separately in bags
  6. Submerge in water bath for a minimum of 2 hrs and max of 4 hrs.
  7. Once done seat on hot oiled grill for 1 min on each side.

IMG_5392 IMG_5391

Pizzettes with Fried Brussel Sprout Leaves Tossed with Crispy Bacon and Golden Raisins

Standard

Mini pizzettes for everyone! These are cute and delicious little pizzas that are sure to please any party guests. I have been on a pizza kick for my just about my whole life… I LOVE pizza! Ever since I learned to make my own dough- we no longer eat “delivery” pizza because it’s ALWAYS a disappointment for many reasons, it’s $$ for what it is, it makes you feel like crap, and it’s just simply not. that. good. We still enjoy going to local pizza places like Salvations and Rounders but that requires driving all the way into town which is not close.

Next time you need an appetizer plan for guest, try these babies out! You will not regret it!

Fried Sprouts

Prep: 1hr

Cook Time: 10-15 min

Serves: 8 tapas sized pizzas

Crust/Dough

  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water
  • 1 TBS. Sea salt
  • 2 tsp Olive oil
  • 2 1/2-3 1/2 cups Bread flour
  • 2 TBS Lemon thyme, fresh
  • 1 TBS Chopped rosemary, fresh

Pizza Toppings

  • Olive oil
  • Fresh whole milk mozzarella slices, small ones (1-2 per pizza)
  • Crispy cooked bacon
  • Parmesan shavings
  • Salt/pepper
  • Golden raisins

Meyer Lemon and Sage Dressing

  • 1 C. Sour cream
  • 4 Sage leaves, chopped rough
  • 1/8 C. Milk
  • 1/2 tsp. Garlic, granulated
  • 1/2 tsp. fresh pepper
  • 1 TBS Meyer lemon juice
  • Blend above ingredients with a stick blender or regular blender. Place into ziplock bag and reserve in fridge.

Brussel Sprouts

  • 2.5 C. Whole brussel sprouts,
  • 2 C. Peanut oil
  • Cut bottoms off sprouts and begin to peel the leaves apart, this may take a while, get a helper… place sprouts in a salad spinner or strainer to get water off the leaves.
  • Heat fryer to 350 F
  • Fry sprouts for 30 seconds, do in batches until done. Season lightly with salt add rasins to the batch after frying and toss.
  • Don’t fry in advance do these while pizzas are cooking so they remain crispy 🙂

Instructions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, herbs, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Divide into 8 balls and roll out 8 little pies.
    * I like to par bake crust for 5-8 min to make it CRISPYYYYYY
  9. Once par baked top with olive oil, mozzarella, and a dash of salt and pepper. Bake for about 10 min until cheese is melted.
  10. Top with fried sprouts, bacon, parm shavings, and dressing!

yum

Enjoy and Cheers!

20 hr Sous Vide Pork Belly with Five Spice Rub on a Bed of Collards and Mashed Potatoes

Standard

This pork belly will melt in your mouth… not in your hand.  I am LOVING my new cooking device, the Sous Vide Supreme, it’s the coolest thing ever!

I made this pork belly for NYE and it was a hit! It’s super simple (if you have a Sous Vide device). 🙂

Sous Vide Pork Belly

Prep: 15 min

Cook Time: 20-25 hrs

Serves: 8 Tapas sized portions

Ingredients:

  • 1.5lbs whole pork belly sliced into 8 same sized portions
  • 1 TBS Five Spice Powder
  • 1/2 TBS Fresh ground pepper
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground fennel
  • Pam/butter for greasing skillet (not that you REALLY need it, but just for good measure incase your pan is too hot).

Instructions:

  1. Heat Sous Vide device to 160 F
  2. Mix herbs and seasonings together in a small bowl
  3. Coat pork belly portions in rub throughly
  4. Vacuum seal each portion separately
  5. Immerse in Sous Vide that’s heated to 160F for 20-25 hrs
  6. Take out and either sear the belly fat side down on a hot skillet to get a nice browned top or reserve in fridge until ready to fire and serve.
  7. Serve on top a mound of collards or greens and mashed potatoes.

I made a nice tarragon cream sauce to garnish on the side of the plate. It went nicely with the pork and the fennel notes.

Pork Belly

Enjoy and Cheers!

New Year’s Eve 6 Course Meal at the Fawn House

Standard

This New Year’s Eve Evan and I had a dinner party for 6 of our good friends.  We have never been really big on going out to bars/restaurants/ downtown  for NYE, so we decided that we would do a 6 course meal and invite everyone stay at the house.  It worked perfect we all chipped in $20 a person and had a meal that was AMAZING and no one had to drive home afterward 🙂

You may notice something trending in this menu… can you guess what I got for Christmas from my Fry Daddy???

Here’s how it went down…

IMG_1589

 

Name Tags I made

First Course: charcurterie sampler : chicken liver pâté, NY chorizo, sottocenere with truffles, cheddar farmstead block, olives, hot and sweet pickles and peppers, with a cracker and bread assortment

Charcuterie

Sampler

Second course: pizzette with fried brussel sprout leaves tossed with crispy bacon and golden raisins drizzled with a tarragon and meyer lemon cream sauce and parm shavings

Fried Sprouts

Third course: 20 hr sous vide spiced pork belly on top a collard and mash mound

Pork Belly

Fourth course: 5 wild mushroom risotto with 110 min egg

110 Min Egg

Fifth course: sous vide duck breast topped with  hibiscus flower and fried shallots on a bed of arugula

Sous Vide Duck

Sixth course: strawberry and champagne shortcake with dark chocolate snow and whipped cream sprinkled with pop rocks

Dessert

If you were wondering…I got a Sous Vide Supreme!

 

HAPPY 2013 EVERYONE! CHEERS!

Cajun-ified Scotch Eggs (Made with Duck Eggs)

Standard

Probably just made up a word here… cajun-ified 🙂  I’m sure Evan could give you a whole list of words I’ve made up over the years – Must be from my Mom.

Anyhow, these eggs are prepared like your traditional Scotch Eggs but  are so much better! The idea came from thinking about what to prepare for a birthday dinner party for my good friend Hannah.  The Fawn House was open for business (the name I give my kitchen when I’m creating fun new foods). The theme was Cajun Fusion since she’s Cajun! Knowing that  she loves duck eggs and sausage, I decided to marry the two and create a Cajun-ified Scotch Egg! These eggs are accompanied by a tasty remoulade to your dip the eggs in.  Evan was my Fry Daddy, as he tends to be 🙂 I prep he fries!

Duck eggs can be found at your local farmer’s market or Asian market. They can be found on occasion at Central Market, but I’d call first… You also can do these with regular eggs if you cannot find duck eggs. Duck eggs have a richer yolk and are quite tasty!

Prep: 30 min

Cook Time: Approx 20 min (includes egg boiling).

Makes: 5 Eggs

Ingredients:

  • 5 Duck eggs, hardboiled (don’t boil them all the way to completion, take them out about 2-3 min early, the will cook the remainder in the fryer).
  • 1/2 lb Ground pork sausage or andouille, raw (If you’re doing ground pork, I’ll tell you what to season it with below).
  • 1 C. Panko bread crumbs
  • Peanut Oil
  • 1 beaten egg, can be duck or regular.

Seasoning for ground pork, if not using Andouille

  • 1/2 tsp Salt, kosher
  • 1 tsp Cracked black pepper
  • 1 tsp Cayenne pepper
  • 1/2 tsp Thyme, dried
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions

  1. Hard boil duck eggs and place in ice bath to stop cooking. Set aside. Remember take out 2-3 min early.
  2. Mix spices in to meat if preparing your own sausage. Roll sausage into 5 even sized balls.
  3. Heat fryer to 350 degrees F.
  4. Wrap duck eggs in sausage like you see below.
  5. Dip wrapped egg in beaten egg then panko bread crumb and set aside. Continue until done with all 5.
  6. Place duck eggs in heated fryer oil and fry until golden brown, about 5-7 min.
  7. Place on paper towel.

Serve with your favorite remoulade dipping sauce! These are filling and delicious 1 egg is plenty for an appetizer portion you could even get away with halving them. I completely forgot to get a pic of them split open! Next time I cook these, I will update this post with one. Enjoy!