From Farm to Fork – Recipe from Chef Ben Simpkins of Richardson Farms

By Anna McCoy On Saturday, June 16 th, 2012 · no Comments · In Chef's Expressions News ,Culinary Classes ,Event Planning and Catering ,Recipes ,Secret Supper Society ,Wine & Food

Finalizing plans for our ‘Farm to Fork’ Secret Supper and visited with Guest Chef, Ben Simpkins of Richardson Farms. We can’t share the menu just yet – part of the SECRET, but here’s what they have fresh on the farm… Peaches, Strawberries, Cherries, Carrots (just coming in), Patty Pan Squash, Squash Blossoms (Richardson Farms doesn’t sell them, but we can go pick them to use for the supper!), Zuchinni, Cucumbers, Collard Greens, Kale, Mustard Greens, Turnip Greens… wonder what Jerry will pick to use on the menu?

Join us on Friday, June 22nd for our Farm to Fork Secret Supper!

$84.95 plus tax & service

contact us at 410-561-2433 (CHEF) or cheers@chefsexpressions.com

(includes wine reception, three courses paired with sustainable wines and dessert)

We asked Ben to share with us a recipe – he always has great food!

Duck Crepinette

Stolen Bread and Foie Gras Pudding, Butternut Squash Puree, Blackberry Gastric, and Farm Fresh Vegetables

1 ea duck whole
4oz caul fat
.5oz egg white powder
1ea egg white
½ c dried cranberries
tt rosemary
tt thyme
tt salt
tt pepper
tt brown sugar
tt cardamom
tt coriander
tt granulated garlic

Fabricate duck, removing skin from breast and removing meat from legs
Place duck carcass, legs and mire poix in skillet and brown
Ground leg meat with seasoning egg and until incorporated
Place caul fat onto plastic wrap and lay a thin layer of forcemeat
Place seasoned breast on top dust with egg white powder and pipe the rest of forcemeat on top
Wrap tightly with caul fat and roast in oven
Place duck skin with salt and pepper on a silt pad and weigh down with pan cook for 30 minutes or until golden brown and fat is rendered

Stolen Bread and Foie Gras Pudding

10oz stolen bread diced and toasted
5ea egg yolks
1c cream
4oz foie gras
tt rosemary
tt thyme
tt Salt
tt pepper

Spray molds with non stick spray
Sear foie gras and dice
Place toasted bread and foie gras into molds
Mix egg yolks, cream, garlic and seasonings all together and place into molds
Place molds into half pan filled half way with water and bake in oven at 350 for 30 minutes

Butternut Squash Puree

1ea butternut squash peeled seeded and dice
1qt chicken stock
4oz butter
tt salt
tt pepper

Place squash into stock and cook until soft
Strain and add butter seasonings and puree

Blackberry Gastric

½ pt black berries
1c rice wine vinegar
1/4c sugar

Place all ingredients in pot and reduce

Vegetables

1ea beet
1ea rutabaga
1ea carrot
4oz butter
tt oil
tt salt
tt pepper
1T minced garlic
1T minced shallots

Toss beets with oil salt and pepper and roast, peel and quarter
Slice rutabaga and cook in duck stock until al dente
Blanch carrots in chicken stock and saute with butter, garlic and shallots

Enjoy!

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