Tyson and the Avian Flu...

Just in case you need a reason to not buy poultry from Tyson,here is a good one. Of course, no recalls have been ordered and Tyson is "is also stepping up its surveillance of avian flu in the area as a precaution." Seriously, there is something a little wrong with our food supply system, when the reaction to finding a serious virus in our food supply (even if it isn't 'harmful' to humans) is taken so lightly.

For my local friends here in Madison, I would offer a wonderful outlet for all your poultry needs in Pecatonia Valley Farm, which you can find at the Dane County Farmer's Market on the square every Saturday (near M&I and Starbucks) and Wednesday (on MLK in front of City Hall). Their eggs are so sexy, and I would strongly recommend the Smoked Chicken -- recipe following.

Ingredients:
-- 1/2 Smoked Chicken from Pecatonia Valley Farms
-- White Wine
-- Asparagus
-- Baby Crimini Mushrooms
-- Spinach
-- Salt and Pepper
-- Butter
-- Spices -- Italian, basil, oregano, thyme, etc.
-- Shallots or small red onions
-- Garlic clove (2)
-- Rice, Potatoes, etc. (optional)

Directions:
-- Preheat oven to 400 degrees and when this temperature is reached, roast chicken for 15-30 minutes depending on size. (The bird is already cooked via the smoking process, so we are merely warming it up here). I like to add a little white wine and light italian seasoning every 7-10 minutes myself, but this isn't completely necessary.
-- If you want a starch with the meal, I would cook it in this time range. A risotto with the Mushrooms would be nice... Or maybe just roasted red skins?
-- Saute the Quartered shrooms in butter and S+P. Add the spinach when the mushrooms are just about cooked through. Finish quickly, just enough to wilt the spinach. S+P to taste and reserve.
-- Steam the asparagus (boiling is an option)
-- After you remove the spin/mushroom mix from the pan, add two cloves worth of diced garlic and a finely diced shallot to the pan over high heat. When these start to brown, add some white wine and bring to a boil. Reduce the wine and add a little butter. Little bits of butter at a time will keep the sauce from breaking. Keep the heat relatively high and keep the pan moving as you thicken the sauce.

To Plate:
Make a nice sized bed of the spinach and mushroom blend, add a quarter to an eighth of a bird to this "nest" and then 5-7 asparagus spears resting against the chix. Then drizzle the sauce over the entire plate -- focusing on the chix.

Enjoy!
-- All local except: butter (I need a source), wine (local not preferred), and Salt and Pepper.

Mushroom and Asparagus Linguine...

With the arrival of asparagus at the >Dane County Farmer's Market this past weekend, I can confidently pronounce that spring has sprung. I was able to pick up nearly all of the fresh ingredients to make the following mushroom and asparagus pasta dish last evening...

Ingredients:
9 oz. Fresh Mushroom Linguine from RP's Pasta
1 smallish Red Onion Garlic
3 cloves of garlic
2/3 lb. blend of shitakes and oyster mushrooms
1 bunch (15 stalks) of asparagus
White Wine (Praire Fume from Wollersheim in this case, though slightly drier is probably better)
1/4 stick Butter
handful of fresh arugula
Fresh green onions (3 stems)
Romano / Parmesan (optional)

Directions:
Remove stems from mushrooms (leave some of the oyster core), slice into 1/4 inch strips. Dice onion and garlic. Wash asparagus and cut away any overly firm portions at the base of the stalk. Cut each stalk into 3-5 pieces using a bias cut method. Bring 3 quarts of water to a boil in large pot (lots of room for the pasta to move), also bring 1 quart of water to boil in a double steamer (boiling is ok, but make sure to use plenty of salt in the water to keep those nutrients and color in the asparagus) for the asparagus. Heat a large skillet on high and when hot add a bit of olive (pomace) oil to the pan with the garlic and onions (red not green). Saute over medium high heat until the onions start to turn translucent then add the mushroom blend. Add the asparagus to the steamer and the pasta to the boiling water, each should cook for between 3-4.5 minutes.

After the mushrooms become tender to the touch, raise the heat to high and add wine to deglaze the pan. As the wine boils, lower the heat slightly and begin adding small amounts of butter to make the sauce. Work the butter into the wine, and allow to thicken over the heat. Drain the asparagus and the pasta, adding both to the saucepan. Toss in the green onions, some salt and pepper. Plate in pasta bowls and grate some cheese (optional) and chiffonade of arugala. Enjoy.

This recipe is neccesarily vague, as I've never been a tactician in the kitchen. I do, however, think that this style of fresh pasta and veggies with a white wine and butter (I hesitate to refer to this as a beurre blanc) sauce is something to be expreienced. Especially right now, as the asparagus is so much better (less bitter, crisper, and meatier) than what is available most of the year.