The Americas (Part II): Pioneers New York

Art Credit: @malikafavre

Focusing on Bloomer Creek (FInger Lakes), Channing Daughters (Long Island) and Rooftop Reds (Brooklyn and Finger Lakes). Major themes include: Temperate Climates, What is Sustainability? What is Old World Wine?

Patrick’s wine recs:

Channing Daughters Cab Franc Rose from Astor Wines Channing Cab Franc 

Rooftop Reds NYC  Rooftop Reds Wine / Beer Order Page 

Bloomer Creek's White Blend and Gamay from Chambers Bloomer Creek.

*If these are hard to find, any wines from those producers or cab francs from Long Island would be ideal.

Food Pairing Recipes from Chef Shockley:

Smashed Pea Hummus:

1 # frozen peas

2 ea spring onion (spring garlic or small leaks can substitute)

1 oz miso paste 

2 ea lg garlic cloves

2 oz tahini

Olive oil

4 oz feta

Mint

Italian parsley

Dill

Lemon

Salt

Separate onion greens from whites. Char greens and one bike (white part) in a pan (directly in the flame, under the broiler, or -ideally- on the grill) save remaining bulb for bread

Partially thaw frozen peas (pull from freezer to refrigerator a few hours before preparing)

Crush garlic cloves into a chunky paste

Add miso, garlic, peas, and charred spring onion into food processor

Add 4 oz warm water and begin to spin

Add tahini

Pour in olive oil, a few oz at a time

Once the mixture has processed add water to desired consistency and season to taste*

*season lightly. The feta (if using) will add extra saltiness

For breadsticks:

10 oz pizza dough

1 ea bulb spring onion (spring garlic, leeks, and ramps can all be added)

4 ea scallion

1 T garlic powder

1+ T kosher salt

Olive oil

Roll pizza dough out until very thin

Finely mince spring onion, scallions (et. al.) 

Sprinkle half of the alliums, garlic powder and salt down center 1/3of dough

Fold over one 1/3 of dough to cover

Sprinkle remaining alliums powder and salt

Fold the remaining third of the dough to cover

Roll the dough again to a thickness of pizza dough 

Place on a baking sheet and drizzle with olive oil

Cut into strips (1”+ wide) and bake at 450 until they puff up

Finish under the broiler for a little color

Alternatively:

Heat cast iron pan on medium-high heat and fashion dough into round pieces (about 5-6”) 

Add dry dough to the pan and cook until it puffs and then flip over

Should take 3-4 minutes on each side 

Finish with olive oil

To plate:

Heap hummus into bowl crumble feta into medium size chunks and mix with picked herbs with a touch of olive oil

Zest lemon over the bowl with a micro plane and then squeeze juice of a half lemon (more to taste) 

Serve with pizza/pita pieces

Greens Egg and Fam (plus Ham and/or Lamb):

For 2 people

4 oz fresh English peas (shucked)

4 oz fresh fava beans (shucked and peeled)

1 bunch asparagus

1 qt water

1 t baking soda

6 oz arugula

4 oz pecorino romano

4 slices bread

1 t dried oregano

1/4 t dried lavender

1 ea lemon

1 ea orange

1 t Dijon mustard

2 ea eggs

+prosciutto, guanciale or preserves and dried lamb equivalent (or lamb bacon)

Clip asparagus tips one in below base of crown (save stem for other applications -e.g. in a light pasta dish or thinly shaved with a beet salad-)

Place 1 qt water in medium put over high heat with baking soda, salt liberally

Once at a boil drop in tips, peas and favas

Blanche for no more than ten seconds!!!!

Remove from water as soon as they become a deep green and shock in bowl of ice water

Remove from ice water once they are at room temperature and let dry on paper towels

Cut bread slices in to approximate 1/2 cm. cubes and toss in olive oil

Bake in a low oven until crisp and browned (20 minutes or so)

Remove from oven toss in herbs, salt, olive oil

Cut pecorino in to 1/2 cm. cubes

Poach eggs to preferential temperature (I prefer a runny yolk for this dish)

In a mixing bowl combine croutons, cheese, peas, asparagus, favas

Squeeze juice of half orange and 2T olive oil over and Dijon mix together

Dress salad with orange citronette

To plate:

Place poached egg in center of plate or salad bowl

If using ham, place scrunched shaved slices around plate

Make a wreath of greens, around outside of plate creating a nest for your egg

Finish topping with any remaining croutons and cheese left in bowl

Microplane lemon zest over plate to finish

How it works:

-Once you purchase a tix, we will reach out day-of with an ID/Code for you to join the Zoom Meeting, along with any relevant class materials.

-Day of, please log in to the Zoom meeting via the link provided and the meeting password

-Your mic will be muted upon entering the chat

-There will be a Q&A at the end of the class, so please text your question to Patrick or Alexis.