Tune in or set your dvr to catch Heirloom’s own Justin Soelberg on Channel 4 tomorrow morning as he prepares a couple of his favorite spring recipes. His segment will air twice at 9:45a.m. and 10:30 a.m.
In case you’d care to cook along, here are the recipes:
Spring Onion Tart:
- 1 sheet puff pastry
- house made creme fraiche
- 2 c heavy cream
- 1 oz buttermilk…. mix both ingredients and let sit out for 2 days covered with cheese cloth
- caramelized onions
- bacon lardons
- roasted spring onions
- mixed greens
- chopped herbs
1: Lay out puff pastry and spread with creme fraiche then caramelized onions and bacon lardons. Sprinkle with chopped herbs and salt and pepper and place on a cookie sheet.
2: Bake at 400 degrees for 8 min or until puffed and golden brown. Lightly oil and season the spring onions and roast aside the tart until bottom white bulb is soft.
3: Lay the roasted spring onions on top of the cooked tart, toss some local greens with your favorite vinaigrette and lay on top. Garnish with a good aged balsamic and extra virgin olive oil.
Spring Peas with Anson Mills Farro, Spinach and Fennel Vinaigrette
- 1/2 c shelled peas
- 3 c cooked farro
- 2 c farro
- 3 c salted water
- fresh thyme, garlic, peppercorns, 1 dried chili wrapped in cheese cloth,tied with butchers twine
- 1 1/2 c spinach
- fennel vinaigrette
- 2 T dijion mustard
- 2 tsp honey
- 1 c apple cider vinegar
- 3 c oil
- 1 tbl fennel pollen
1: add fennel vinaigrette and a tsp of butter to a hot saute pan
2: add peas, cooked farro and 1/4 water.
3: once steam is rising from the water you, add spinach,salt and pepper, toss for 1 minute. The texture of the fresh spinach should stay intact. Pour into serving bowl and top with fennel pollen.