Sunday, November 12, 2006







RUTH'S CHICKEN WITH CABBAGE, POTATO, AND WILD MUSHROOM TART

This head of Savoy cabbage looked so beautiful it inspired me to try and recreate this dish-I didn't have a recipe-that I once read about. It was served at the New York restaurant Lutece`-once the most revered French restaurant in the country. The original dish did not have mushrooms in it, but at Soulard Farmer's Market yesterday I purchased these Chanterelles grown in Washington state, and I thought they would make a nice addition.

I blanched the cabbage leaves and chose the most attractive to line a cake pan with, the rest of the leaves I julienned and mixed with potato slices, onion, and mushrooms. I crisped some bacon and then sauteed the vegetables in the drippings, I added a cup of wine and some water and simmered it until the liquid was absorbed and reduced. I then mounded the mixture in the cake pan lined with the reserved leaves and baked it for about 20 minutes.

I also bought a chicken at farmer's market from one of my favorite farmers-his name is Scott and although I've purchased things from him for years I don't know his last name. Oh well, he has great chichen, eggs, home made butter, wild caught rabbits and coons, and lamb chops. I brined the chicken overnight and then roasted it using Ruth' s recipe from her blog Once Upon a Feast. It was delicious. It starts with a dry rub of ginger, dry mustard, and paprika, with a basting broth flavored with fresh ginger and orange. You must visit her blog for the recipe listed under Orange Ginger Capon.

2 comments:

Ruth said...

Mickey, I'm glad you liked the chicken. It is a favorite in my home. The holidays would not be complete without it.

And that pie dish sounds awesome.

Thanks for sharing.

LPM said...

Mickey:

Thanks for stopping by my blog and for the compliments. Happy cooking and eating.

LPM