Chef Bill Fuller's Recipes: Casbah Earth Day Dishes
Chef Bill Fuller stopped by PTL to show off some delicious recipes to celebrate Earth Day!
Warm Burrata Salad, Spring Greens, Carrot Puree, Pea Pesto, Porcini Croutons
- 2 ea. Burrata balls.
- Carrot Puree
- Pea Pesto
- Porcini Croutons
- Four handfuls of delicate spring greens
- Extra Virgin Olive Oil
- Salt and pepper
1) Remove burrata from refrigerator and allow to come to room temperature.
2) Start Carrot Puree, Pea Pesto, and Porcini Croutons.
3) Dress greens with olive oil, salt, and pepper.
4) Dress Burrata balls generously with olive oil, salt, and pepper.
5) Place a smear of Carrot Puree on plate. Cut burrata balls in half and carefully place a half on each plate in Carrot Puree.
6) Place a small spoon of Pea Pesto on top of burrata and a few around.
7) Sprinkle with Porcini Croutons.
Carrot Puree
- 2 Tbs. Butter
- ½ C. Diced white onions
- 2 C Peeled and chopped fresh carrots
- Water or vegetable stock to cover
- ¼ C. Grated Parmesan
- 2 Tbs. Butter
- Salt and pepper
1) Place butter, onions, and carrots in a small pot in that order. Cover with a lid. Place on the stove and bring up slowly until pot begins to steam.
2) Remove lid and stir, being careful to cook gently and to not get any color on the carrots and onions.
3) When carrots and onions are very soft, place just enough liquid in the pot to cover. Bring to a simmer.
4) Pour into a blender and puree. Strain through fine strainer back into the small pot.
5) Over gentle heat, stir in butter and cheese and adjust seasonings. Hold warm.
Pea Pesto
- 3 ea. Cloves garlic
- 1 C. Blanched English peas
- ¼ C. Pine nuts
- 2 C. Basil
- About ¼ to ½ C. extra virgin olive oil
- ½ C. Grated Parmesan
- Salt and pepper to taste
1) Peel garlic, smash with side of your knife. Roughly chop and place in blender.
2) Add English peas, pine nuts, and basil. Puree.
3) While pureeing, drizzle in olive oil.
4) Stir in Parmesan.
5) Season to taste with salt and pepper
Porcini Croutons
- 3-4 ea. Slices of good bread
- Extra virgin olive oil
- Salt and pepper
- Porcini Powder, at least 2 Tbs.
1) Preheat oven to 350°. Tear bread into chunks in a bowl.
2) Toss well with olive oil.
3) Season with salt and pepper. Sprinkle generously with porcini dust. Place on a baking sheet and toast until golden and crispy.
Elysian Fields Farm Lamb Loin, Frankfurt Farms Cracked Corn Cake, Royal Trumpet Mushrooms, Green Garlic Tapenade
- 4 ea. 5-6 oz. trimmed sections of lamb loin.
- Cracked Corn Cakes (See below)
- Green Garlic Tapenade (See Below)
- Lamb jus (See below)
- Salt and Pepper
- Olive oil
- 1 # Royal Trumpet mushrooms, trimmed
- 1 Tbs. Butter
- Salt and pepper
1) Prepare Cracked Corn Cakes, Green Olive Tapenade, and Lamb Jus.
2) Allow lamb to come to room temperature.
3) Season lamb well on both sides with salt and pepper.
4) Pre-heat oven to 350.
5) Heat high-sided skillet on medium-high heat. Coat the bottom of the pan with oil.
6) Cook lamb fat side down until fat is brown and rendered. Turn and brown the second side. Place pan into oven to finish cooking.
7) Remove lamb from oven, allow to rest.
8) Meanwhile, heat a separate skillet on high heat. Cook the Royal trumpet mushrooms in the same fashion as the lamb. They well cook much faster than the lamb.
9) Place pot of lamb jus on medium heat. When it comes to a simmer, Season. Swirl in butter. Remove from heat.
10) Slice lamb into 8-10 slices. Place square of polenta on plate. Top with Royal Trumpet Mushrooms. Shingle lamb over. Drizzle with sauce.
Frankfurt Farms Cracked Corn Cake
- 1 C. Buttermilk
- 2 C. Whole milk
- 1 C. Half and half
- 1 C. Frankfurt Farms Cracked Corn
- 2 Tbs. Unsalted butter
- ¼ C. Grated Parmesan
1) Heat the milks in a large pot to boiling.
2) Add the polenta in a stream, whisking constantly until all the polenta is incorporated.
3) Turn the heat to very low and cook until all of the polenta is tender -- with stone-ground polenta, the size of the grain will vary, and larger pieces will take longer to cook than small ones. The cooking time should be 45-60 minutes; stir frequently.
4) While polenta is cooking, lightly oil a sheet pan.
5) Stir in cheese and butter and season with salt and pepper. Pour cracked corn mixture out into sheet pan. Allow to cool and refrigerate until cold and set. It is best to do this step the day before!
6) Turn corn cake out onto cutting board and cut into squares.
7) Heat a wide skillet over medium heat. Toss squares in corn meal. Shake off excess cornmeal and sauté in skillet.
8) Serve immediately.
Green Garlic Tapenade
- 1 C. Pitted Castelvatrano olives, rinsed and well drained (may substitute other green olives)
- 2 Tbs. Chopped green garlic
- Zest of 1 orange
- 1 Tbs. Fresh thyme, chopped
- ¼ C. Extra virgin olive oil (I prefer a spicy, grassy oil.)
- Salt and pepper
1) Pulse all ingredients except oil in food processor. Do not puree!!
2) Drizzle in oil while pulsing to a medium consistency. Adjust seasonings.
Lamb Jus
- 5 # Lamb bones
- 1 ea. Onions, diced large
- 2 ea. Carrots, peeled and diced
- 1/2 bu. Celery, diced
- 8-10 ea. Thyme stems
- 1 head Garlic, sliced crossways
- 1 ea. Bay leaf
- 8 ea. Peppercorns
- ½ ea. 10 oz. can tomato puree
1) Roast bones at 350º until well browned. Do not burn the bones.
2) Add carrots, onion, and celery to browned bones.
3) When all are browned, place bones, vegetables, and remaining ingredients in a medium stockpot and cover with cold water. Bring to a boil, skim and reduce to a simmer.
4) Simmer for at least 6 to 8 hours (preferably overnight), strain into fresh pot.
5) Return to burner and bring to a boil. As stock comes to a boil, skim off fat and foam. Reduce to a low boil.
6) As soon as the stock has reduced enough to fit into the next sized straight-sided pot, strain through a fine-mesh strainer. As soon as it comes back to a boil, skim scrupulously.
7) Repeat procedure until stock becomes thick. When nearly sauce consistency, add ½ cup of good red wine and continue reducing.