Bella Bob was recently featured cooking on Behind the Pan a website featuring the Connecticut’s best chefs.
Roasted Fall Vegetable Soup
- 2 Cups Onions, Diced
- 1 T Ginger, Fresh Grated
- 2 LB Butternut Squash, peeled, seeded, cut into 2-inch pieces
- 1 LB Pumkin, peeled, seeded, cut into 2-inch pieces
- 2 EA Parsnips, peeled, and cut into 1-inch pieces
- 5 Cups (or more) Chicken or Vegetable Stock
- 8 Oz Chorizo Sausage, split in half (optional if making vegetarian)
- ½ tsp Clove, Ground
- ½ tsp Cinamon, Ground
- 1/2 Cup Canola Oil
- 1 Cup Heavy Cream
- Salt & Pepper, to taste
- Duck Confit, shredded, to garnish
- Thyme, fresh chopped
Preheat oven to 450°F
- In a large mixing bowl place squash, pumpkin, parsnips, & chorizo, drizzle with ¼ cup oil. Season with salt, pepper, clove, cinnamon, and toss to coat mixture. Transfer to a large roasting pan, cook in preheated oven for 1 hour (mixing with large spatula every 15 minutes).
- Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add ginger; stir 3 minutes. Add roasted squash mixture and 5 1/2 cups broth; bring to boil. Reduce heat; and simmer until squash is soft, about 30 minutes. Cool slightly, and remove chorizo (reserve for another use).
- Working in batches, puree soup in blender while adding cream until smooth. Return puree to pot. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
- Ladle soup into bowls. Top with 1 tablespoon warm Duck Confit. Sprinkle with fresh thyme and serve.
Our duck farm was recently toured and featured in Serious Eats.
The Physiology of Foie: Why Foie Gras is Not Unethical
I haven’t always been comfortable with foie gras, though I’ve spent a good chunk of my life working with it. At first, the discomfort was with the taste. I tried it first as a teenager in the form of a cold terrine that tasted mostly of cat food to me. Then again, I also hated mayonnaise, brussels sprouts, and fish at the time, so my young opinion could hardly be trusted. Later on, as my culinary career expanded, I learned to love it.
I learned to appreciate how it spreads like the world’s most decadent and flavorful butter when served cold as a torchon. I learned to appreciate how when it’s served hot, it’s crisp, sweet, and savory, and melts in your mouth like no other food in the world. And then I learned how it’s produced. How in order to get the liver to expand to a good 600% of its natural size, the ducks must be force-fed in a practice known asgavage, wherein a long metal tube (like the one on the right) is forcibly inserted into the duck’s mouth up to three times a day and a large amount of food is crammed into its gullet until the liver becomes so large that it takes up the vast majority of the bird’s body cavity.
- 1 Duck Carcass
- 2 Cups Red Wine
- 1 ½ Cups Onion, Peeled & rough cut in 1 inch pieces
- 1 Cup Carrot, Peeled & rough cut in 1 inch pieces
- 1 Cup Celery stalk, Rough inch pieces
- 3 Cloves Garlic
- ¼ bunch Thyme, Fresh
- 3 T Canola oil
- Water to cover Bones.To make a more intense flavored stock use chicken stock instead of water
- Trim any extra fat from the duck carcass.
- Heat oil in a stock pot, add the duck carcass and sear it on all sides adding vegetables after the searing the second side.
- Deglaze the pan with the red wine, and reduce to about ¼ cup.
- Add enough water to cover the bones.
- Simmer for 2 ½ hours.
- Strain out the solids and cook with the duck stock, or chill it immediately and store in the fridge (4-5 days) or freezer (12 months).
Scotch Quail Eggs
(Makes 18 Whole Scotch Quail Eggs)
- 18 Quail Eggs
- 1.5 LBS Pork Sausage Meat, good quality (if links remove casing)
- 1 T Sage, Fresh, Chiffonade
- 1 t Dry Mustard
- 10 oz. Japanese Breadcrumbs (seasoned with Salt, Black Pepper, & Granulated Garlic)
- 4 Large eggs, beaten (seasoned with Salt & Black Pepper)
- 4 oz All Purpose Flour
- 48 oz Canola Oil, for deep-frying
- Salt & Black Pepper, for seasoning to taste
- Place Quail Eggs in a pot of cold water, bring to a boil, reduce to a steady simmer and cook for 2 ½ minutes. Remove the eggs from the water, and rapidly chill in ice water.
- While the eggs are cooling, season the sausage meat with salt, black pepper, dry mustard, & sage. To check the seasoning fry a little in a pan, and taste.
- When cool, carefully shell the eggs under cold water. Take 1 ¼ oz of the sausage mixture, roll into a ball, & flatten to approximately ¼ inch. Carefully wrap each egg with the sausage mixture, and press the edges together to seal.
- Place the seasoned flour, beaten eggs and breadcrumbs into three separate bowls. Roll the scotch eggs in the flour, tap off any excess, roll them in the beaten egg, and finally coat with the breadcrumbs. Put them in the freezer for 5 minutes to harden the breadcrumbs, and then dip again into the egg and coat with breadcrumbs.
- While preparing eggs, heat oil in a 31/2 – 4 quart pot to 300° – 325° F. Fry eggs in 3 batches (6 eggs each) for approximately 4 – 4 1/2 minutes (until the outside is golden brown, l sausage cooked through, & egg is warm). When cool enough to handle cut in half the long way, and serve on a platter with plenty of English Pale Ale.