Farm Egg:
We use Sandy's Eggs, a pasture raised eggs from Yardley PA
Cook @ 64 degrees Celsius (in water) for 30 minutes in the shell
Polenta:
Anson Mills Polenta 4 oz
Whole Milk 40 oz
Butter 1 oz
Salt to taste (about .75 oz)
PA Maple Syrup 2 oz
Method:
Bring milk to a simmer, then slowly add polenta whisking vigorously. Let simmer on low heat for 45 min to 1 hour until the grain become tender. Finish with butter, maple syrup, and salt.
Braised Swiss Chard:
Green Swiss Chard 1/4 bunch
Chicken stock 3 oz
Butter .5 oz
Roasted Garlic Puree .25 oz
Shallots, brunoise .25 oz
Veg oil .5 oz
Method:
Clean Swiss chard (rinse in cold water, and remove the stem), saute lightly in vegetable oil. Add shallots, cook until tender, add roasted garlic and chicken stock. Reduce stock by half, then add butter and salt.
Fresh Tomato:
Plum Tomato 3 pc
Garlic Clove .25 pc
Sherry Vinegar .5 oz
salt to taste
extra virgin olive oil 1 oz
Method:
Puree all ingredients, pure in to a fine strain to remove some of the liquid. Let the mixture sit for 10 minutes the use what is left in the strainer.
Benton's Bacon:
Bacon - lardon
Method :
saute lightly until golden brown and crispy
Garlic Toast:
Sourdough boule, rubbed with roasted garlic oil, salt, and fresh thyme. Toasted on the panini press
