This is the second course on our tasting right now. Beautiful fava beans tossed with smoked lard vinaigrette, a little salt and some cracked pepper. We toast some torn country bread with garlic and thyme to make delicious little croutons, add a radish, some mint, salad burnet(it tastes like cucumber), chives, and parsley leaves. Done. Super simple and packed with flavor. Fava beans really love the smoked lard vinaigrette and I think you will, too!
Daily Archives: April 14, 2012
Cope’s corn is one of those ‘things’. It’s a staple on the central PA table and I LOVE it. There are many ways to utilize it in the contemporary PA Dutch larder. Certainly, you can make a great casserole, but you can also grind dried copes corn into a dust and use it as a crust for frying. You can make an AMAZING soup with Cope’s Corn, a little bit of corn stock and some cream. Pureed Cope’s corn also make an amazing ice cream. Trust me.
Currently on the tasting menu, we’re pairing Cope’s corn with brown butter glazed veal sweetbreads and a grilled spring onion vinaigrette. The grilled onion vinaigrette adds a cool smokiness and acid to balance the sweet quality of the Cope’s Corn. Earthy is where the three components shake hands and nod at each other. The sweetbreads are just a sexy bite, period.