2 oz butter
2 tsp Grey Poupon Dijon mustard
1 tsp finely chopped rosemary and thyme
1 tsp Salt
Bring butter to room temperature and mix together all ingredients in small bowl.
Double Stock of squab
4 oz mire poix (Try to use as much scrap from strudel)
Squab carcass+ wing tip
Bouquet garni (bay leaf, peppercorn, thyme sprig, parsley stem)
1.5 quarts chicken stock
Roast carcass and wing tip in 375* oven until fully caramelized. Add mire poix starting with carrots and fully caramelize. Add boquet garni and chicken stock and let simmer 10 minutes. Season with salt to taste and then use as needed.
Goat cheese root veg strudel – 2 portions
2 oz Julienne celery root
3 oz julienne cosmic carrots- (orange, purple, yellow)
2 oz julienne parsnip
4 oz capriole goat cheese
1.5 oz cream
One sheet brick dough
2 oz local butter (melted)
1 Tbsp chive
1 Tbsp parsley
Blanch all vegetables together in salted boiling water for two minutes then remove from water and sauté in hot pan with butter and slightly caramelize. Season vegetables with salt and then reserve in bowl and let cool. Stir together goat cheese with cream then fold into vegetables and season to taste. Layout brick dough and lightly brush with melted butter on inside layer. Lay out 1 inch diameter log of vegetables in brick dough and then roll dough around tightly. With end lip of dough facing down brush with melted butter and then bake at 400* for 10 minutes until golden and crisp.
Whole Squab – 2 portions
2 tsp Mustard butter
2 oz Local butter
1 Tsp Thyme, rosemary
Remove legs, and wings for hash, and wing tip for sauce. With breast meat on top cut breast bones off of back bones and then cut breasts to separate. Reserve back bones for sauce and rub breast with mustard butter until ready to cook. When Ready pan sear breast skin side down on hot pan until golden brown and then finish in oven until medium rare.
Brussel sprout Cider hash- 4 portions
reserved squab legs+ wing
2 tsp. mustard butter
1 garlic clove
8oz sliced brussel sprouts *(save outer petals)
4 oz. seedling apple cider
2 oz. local bacon small dice
rub reserved meat with mustard butter and bake in 350* oven. Once cooked pull meat off of bone and mince. In small pot reduce apple cider by 1/2 and then reserve.
Remove 20 of the larger outer petals of brussel sprouts and blanch in salted water then shock in ice water. In large sauté pan render bacon until it begins to caramelize then add shallot, garlic and chopped reserved meat.
Add brussel sprouts and don’t stir too much to allow it to slightly brown on edges. Once Brussels have brightened color and absorbed bacon fat deglaze pan with cider reduction and continue to cook until cider is syrup like.
Once finished transfer to a bowl and let slightly cool. Meanwhile, cut 4 inch by 4 inch squares of plastic wrap and lay out separately on table. Lay 4 brussel sprout petals on each square in shape of a flower with outer edges facing in. Fill center of flower with brussel sprout hash and then tightly wrap plastic around and twist to create a small ball. When ready to plate simply re warm balls in hot water and then remove from plastic.
2 oz brunoise shallot
2 oz mutsu apple
.5 tsp thyme leaf
4 oz cup White verjus fusion
8 oz squab stock
1 oz local farm butter
Salt to taste
While the chicken is in the oven, remove all but 1 Tbs. of the oil from the pan and set it over medium heat. Add the shallots and apple then sauté until softened but not browned, 1 to 2 min. Add the verjus and turn the heat to high. Scrape up the browned bits in the pan and reduce the liquid to about 2 Tbsp. Add the butter and thyme then stir just to incorporate. Puree everything in blender until smooth then Salt to taste and reserve until ready to plate