Category: Dinner

Crab & Corn Whey Chowder

Crab & Corn Chowder
Created by Sheana Davis, The Epicurean Connection
Yields 1 quart soup
2 tablespoons sweet butter
2 teaspoons fresh garlic, chopped fine
1/2 cup red onion, chopped fine
1 cup golden zucchini, chopped fine
1/2 cup golden bell pepper, chopped fine
1 cup fresh or frozen corn kernels
1/4 cup white wine
2 cups whey

1 cup whipping cream

1/4 tsp paprika
1 tsp fresh thyme leaves
1/4 cup fresh basil, chopped fine
1 teaspoon fresh ground black pepper

1 teaspoon Kosher salt

1 lb meat, cleaned
1/4 c fresh parsley and basil leaves, for garnish
Edible flowers

Prepare vegetables.
In a heavy bottom soup pot, over medium heat, saute butter and add in garlic.  Add in onion, zucchini,  bell peppers and corn kernels.  Splash with the white wine and simmer for 4-5  minutes until vegetables are tender.
Add in milk and whey and bring to a simmer. Allow to cook for 15 minutes.   Add in crab and gently stir together.  Taste and adjust seasoning.  Garnish with basil leaves and edible flower petals.  Serve warm with fresh baked bread and a glass of Sauvignon Blanc.

M.F.K. Inspired Cassoulet

M.F.K. Inspired Cassoulet
Created by Sheana Davis, The Epicurean Connection
Yields 8 dinner servings
1# ham hocks
1 pound boneless pork shoulder, cut into 1-inch cubes
1/2 teaspoon each Kosher Salt and freshly ground pepper
1/4 teaspoon chili flakes
2 pounds dried Rancho Gordo White beans, washed
8 ounces duck prosciutto, cut into strips
8 ounces pork prosciutto, chopped, cut into strips
1/2 cup duck fat
12 cloves of garlic, unpeeled and chopped
2 cups carrots, peeled and sliced 1/2 inch thick
2 cups white onion, cut in to 1/2 inch pieces
1 cup tomato paste
4 quarts chicken stock
Bouquet garni:
6 parsley sprigs, 4 small celery ribs, 4 thyme sprigs and 2 bay leaf, tied in cheese cloth.
8 duck confit legs
tablespoon olive oil
1 pound fresh small pork sausages links or chunks of sausage
1/4 cup fresh bread crumbs
Preheat oven to 350 degrees. Place the ham hocks and pork shoulder cubes in a baking sheet and sprinkle with salt, pepper and chili flakes and bake in the oven for 90 minutes. Remove from oven and allow to rest overnight.
Place beans in a bowl, rinse and soak overnight in a bowl in the refrigerator
In a large saucepan, place the pork shoulder cubes and ham hocks and garlic with the duck fat. Add in the two prosciuttos and saute until crispy. Add in garlic, carrots and onion and saute until golden, approximately 5-7 minutes. Add in tomato paste, mixing together and evenly coating the meat and vegetables. Add in stock and bouquet garni and bring to a simmer. Add in beans, mix together and bring to a simmer and allow to simmer for 30 minutes. Gently pour into large cassoulet pan. Roast in oven for 2 hours.
Place duck confit legs and pork sausages on a baking sheet. Sprinkle with salt and pepper. Roast until crispy, approximately 25-30 minutes. Remove from oven and allow to rest.


DAY THREE, instead of baking, place cassoulet fridge and then re-heat in your fridge.
Remove cassoulet from oven and arrange duck legs and sausages on top, replace in oven and allow to roast for 30 minutes until duck is crispy. If you do not have access to a butane burner, simply sprinkle with crumbs and bake for 10 minutes or until golden on top.
This Cassoulet can be made In steps over 2-3 day’s.
Sprinkle with bread crumbs and brûlée with a butane burner and sprinkle and parsley and enjoy! Serve with a Syrah or Cab Franc.

Spring Leek, Green Garlic & Meyer Lemon White Bean Soup

Spring Leek, Green Garlic & Meyer Lemon White Bean Soup
Created by Sheana Davis, The Epicurean Connection
Yields 4-8 servings
1/4 cup Epicurean Connection Olive Oil
1/2 cup green garlic, sliced 1/4 inch thick in rounds
1 teaspoon fresh garlic, crushed
2 cups medium leeks, sliced in half lengthwise,
             then sliced 1/4 inch thick
1 cup carrots, peeled and cut in 1/2 inch rounds
1/2 cup celery, cut at an angle 1/2 inch thick
1 teaspoon Kosher salt
1 teaspoon Fresh ground Black pepper
1 teaspoon lemon zest
2 tablespoons fresh thyme sprigs, stems removed coarsely chopped
1/4 cup Meyer Lemon juice
1/2 cup white wine
1 cup Rancho Gordo Alubia Blanca White Beans
6+ cups veggie broth or chicken stock
Fresh Baked Breads for dipping
Sonoma County Sauvignon Blanc for sipping
2 cups fresh Frissee Greens, washed and coarsely chopped
Prepare vegetables.
In a heavy bottom soup pot, over medium heat, olive oil, green garlic, garlic, leeks and saute for 3-4 minutes. Add in carrots and celery, salt, pepper, lemon zest and thyme.. Splash with white wine and lemon juice and bring to a simmer. Add in white beans and continue to saute for 5 minutes.
Add in vegetable or chicken stock, bring to a simmer and reduce flame to low and simmer for 60 minutes, or until beans are tender. Taste, adjust seasoning, *Depending on your preference, you may add more or less stock.
Garnish with winter Frissee and fresh ground black pepper.
Enjoy with a glass of Sauvignon Blanc and fresh baked breads.
Soup may store for up to one week or you may freeze.