It is possible to start the new year with healthy, seasonal and local fare that is as comforting and hearty as it is delicious. Candice Herriott, author of “Provisions to Plate,” showed us how by sharing the following recipes.
Farro with Chicken and Brussel Sprouts
Created by Chef Jacques Larsone
As the most famous adult beverage in Italy, the Aperol spritz has a low alcohol content at just 11%, which invites a second round. To enjoy the bittersweet bright orange aperitivo, created in 1919 and made with a blend of herbs and roots, follow the directions below, courtesy of aperol.com.
Ingredients:
- 1 pound Brussel sprouts cut in half
- 12 ounces cooked farro piccolo
- 4 ounces roasted Vidalia onion petals
- 1/2 cup shaved scallion
- 12 ounces pulled roasted free-range chicken
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon black truffle oil
- Salt and pepper to taste
Directions:
In a large sauté pan, heat ¼ cup of olive oil on a high flame until almost smoking.
Add Brussel sprouts to the pan (face down if possible) and caramelize the Brussels until golden brown, charring for about 5 to 7 minutes. Be sure to lower the heat on the pan to avoid burning the vegetables.
Once browned, add the chicken, farro, scallions and onion.
Toss in the pan.
Then add the vinegar and black truffle oil.
Toss again.
Add salt and pepper as desired.
Split the contents of the pan between four dishes, evenly distributing the vegetables, chicken and farro.
Serving size: 4
Local Oysters with Citrus, Tarragon and Olive Oil
From Chef Joe DiMaio
Ingredients:
- 16 freshly harvested oysters
- 1 grapefruit, segmented
- 1 cara cara orange, segmented
- 1 sprig tarragon olive oil as needed
- 1 small shallot, thinly sliced
Directions:
Start by washing your oysters under cold water.
Refrigerate and cover the oysters with ice until time to shuck.
Cut each end off of the citrus.
Cut long strips just the pith and out vest of the fruit.
All that should be left is meat and no white pith.
Cut out each segment in a “V” shape in between each connecting pith and reserve the juices and smaller bite-size pieces for plating.
Combine all the segment pieces and juices in a small mixing bowl.
Add thinly-sliced shallots.
Be careful when shucking the oysters. Protect each hand with shucking gloves or a towel.
Open each oyster with a thin-bladed shucking knife by inserting it into the back of the oyster, rotating your hand side to side until the shell pops open.
Add grapefruit and orange segments to the shucked oysters and drizzle some of the liquid on to each individual one.
Garnish with small leaves of tarragon and add a few drops of olive oil to each oyster.
Serving size: 4
By Sarah Rose
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