My monthly pop-up series, which started in May of 2018, has been a great platform to highlight the many ingredients offered at the United Farmer’s Market in Belfast. One of those farms is Abraham’s Goat Farm & Creamery, which as the name suggests, offers goat meat and a variety of goat cheeses.
Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish. Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
There are certain culinary techniques that are just crucial to have in your repertoire, as they can sometimes pull you out of a pinch! The 6-minute egg is one of those recipes that really comes in handy. The soft, runny interior is my absolute favorite topping on a hot bowl of broth. They work great on big hardy salads and can also stand alone when you just want a quick snack.
Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center.
With guests in town, I've been pulling out some of my favorite creations to share with them. Meatball curry, BBQ pulled pork, and Coconut baked flounder roe were a few goodies I presented to my west coast friends who took a break from the city to enjoy some R&R here in Maine. A few nights ago, I decided it was time to bust out the gluten and make some pasta from scratch.
Although I am far from a raw foodist, there are many elements of the diet that I still utilize often. This raw soup draws inspiration from my years exploring the art of not cooking features the versatile avocado and fresh overwintered spinach which is well received come April in Maine. The addition of spinach adds a beautiful vibrant color and pairs well with ripe avocado. This simple, yet satiating soup takes minutes to prepare, is light on the body, and is quite refreshing.