feeding hudson valley recipes

FeedingHudsonValley-8Oct2016-107.JPG
 

These delicious recipes were cooked up by chef Anthony Verni at Feeding Hudson Valley. Give them a go in your own kitchen!

Each recipes makes enough to serve 10 people. 

Kale salad  

Ingredients                           

¼ cup apple juice                               

¼ cup sherry vinegar                              

1 tbsp honey                                                                     

1 tbsp pure maple syrup                                

1 finely chopped shallot

½ cup salad oil

small pinch red pepper flakes

1 tsp finely chopped fresh sage

½ tbsp finely chopped parsley

2lbs kale, cleaned, stems removed and torn into small pieces        

½ cup shredded red beets                             

½ cup shredded yellow beets            

½ cup shredded candy cane beets               

2 cups shredded apples                                 

½ tbsp finely chopped parsley                                   

salt and black pepper       

Method                  

1.    In a large mixing bowl, whisk together the apple juice, vinegar, honey, maple syrup and shallot.

2.    Slowly add the oil while continually whisking until all the oil is fully incorporated.

3.    Season with salt and pepper as needed, stir in the red pepper flakes, sage and parsley

4.    Toss the kale, beets and apples together with maple dressing and serve

 

Pheasant stew        

Ingredients             

10 pheasant breasts                                                  

3 tbsp olive oil                                    

1 ½ cups red bell peppers, diced                  

1 ½ cups green bell peppers, diced              

1 ½ cups yellow bell peppers, diced             

1 ½ cups cooked yellow lentils                      

1 cup green zucchini diced

1 cup yellow squash, diced                           

½ cup red onion, diced

1½ cups eggplant, diced                               

½ cup yellow onion, diced     

2 cups tomato purée                                     

3 cups vegetable stock          

½ tsp cumin powder                                      

½ teaspoon chili powder                                            

½ teaspoon chopped fresh thyme

1 cinnamon stick        

1 cup heirloom tomatoes, diced                    

3 cups green kale, torn into small pieces                  

2 cups rainbow chard, torn into small pieces

salt and pepper, to taste                                

Method

1.    Preheat the oven to 350F.

2.  Pat the pheasant dry and season with salt and pepper

3.    Heat 2 tablespoons of oil in pan until very hot, sear the pheasant on each side, approximately 30 seconds on each side. Remove from the heat and set aside to rest. Cut into 1 inch pieces – the pheasant should be very rare.

4.    Toss the red bell pepper with ½ teaspoon of oil and a little salt and pepper, place on a baking sheet and roast until cooked through and slightly charred. Repeat the process for remaining peppers, zucchini, squash and onions

5.    Place a large saucepan over medium heat, warm the tomato purée and vegetable stock until it starts to boil.

6.    Slowly add the roasted peppers and onions followed by the lentils, roasted eggplant and squash, cumin, chili powder and cinnamon stick. Season with salt and pepper and bring to a simmer for 20 minutes

7.    Add the tomatoes, kale, chard and thyme, bring back to a simmer, season and add more stock if it’s too thick.

8.    Add the diced pheasant and slowly simmer until the pheasant is fully cooked - do not overcook the pheasant or it will become tough and dry.

9.    Remove the cinnamon stick and serve