The Dishes
Four incredible dishes were created after our trip to the Portland Farmer's Market, using almost exclusively local ingredients. Check out what Christian and Kaitlynn created!
Braised short ribs with sweet potatoes, crispy mushroom, red pepper butter sauce with pickled cabbage.
Chicken leg with roasted cabbage slaw, parsley and hazelnuts, crispy sweet potato and apple cider gastrique.
Roasted quail stuffed with shiitake and sishito panko on celery root puree, with scallion radish and sweet pepper salad.
Coriander chicken leg on apple cider braised brussel sprout slaw with tomato and celery root, and lemon herb yogurt.
All four dishes were exquisite. It was hard to decide on what application we liked the cabbage on best. Here is a recipe of one that we think you will enjoy!
Roasted Cabbage
equal parts red and green cabbage- shaved thin on a mandolin
toasted peeled hazelnuts
olive oil
butter
champagne vinegar
whole parsley leaves
salt
-Preheat Broiler/ and also oven to 400 Degrees
-Combine sliced cabbages in a bowl with light olive oil and salt. Toss together.
-Line a baking sheet with parchment- spread cabbage mixture sparingly over baking sheet. You can char the cabbage in multiple rounds, it's very important to allow room between the pieces of cabbage to get the most browning. This is the textural key that makes the dish so special.
-While you are broiling, you can toast the hazelnuts at 400 degrees for about 4-5 minutes, until golden brown. Let cool slightly and smash using a mortar and pestle, or the back of a measuring cup and another baking sheet. -Broil the cabbage, stirring every 3-4 minutes until 1/2 the cabbage is charred at the ends and smells toasty. At this point you can transfer to a larger pan while your other batches cook.
- Once you have broiled all the cabbage, roast it all together in your 400 degree oven for about 4-5 minutes. Pull from the oven and throw in a large handful of whole parsley leaves to wilt from the residual heat.
- Combine butter and olive oil (equal parts) in a small sauce pan to melt the butter. Remove from heat. Use champagne vinegar to make a warm vinagrette with a 1-3 ratio. (1 part vinegar to 3 parts butter/olive oil.) Season with salt.
-Toss slightly cooled cabbage (This slaw is meant to be served warm!) with warm vinagrette and 3/4 of your toasted and smashed hazelnuts. Reserve 1/4 of the hazelnuts for garnishing.
Happy cabbages!
