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Welcome to Gardens to Tables Recipes Main Courses Celebrating the Farm-to-Plate Movement at Cleveland's Greenhouse Tavern
Celebrating the Farm-to-Plate Movement at Cleveland's Greenhouse Tavern Print E-mail
Written by Ann Shepphird   

Greenhouse Earth to Table dinnerAs Ohio's first certified green restaurant, Cleveland's Greenhouse Tavern is adding a new dimension to the city's increasingly sophisticated food scene. Owners Chef Jonathan Sawyer and Amelia Zatik-Sawyer have not only incorporated eco-friendly elements (including a rooftop herb garden, composting and using recycled products) into the restaurant and but have also partnered with a number of local farmers, including Thaxton's Organic Garlic in nearby Hudson. Their strongest ties are with The Chef's Garden in Milan, Ohio, and its charity, the Culinary Vegetable Institute, which brings chefs and farmers together to "share knowledge, experiment and discover techniques for growing and preparing the most flavorful varieties of vegetables in the world."

Chef Sawyer recently provided the meal for the institute's monthly Earth-to-Table dinners (above) and also launched a new spring menu at The Greenhouse Tavern, which includes ramp-wrapped local asparagus, Cleveland greenhouse arugula salad and three onion risotto. Also on the new menu is a goat-cheese morel raviolini that Chef Sawyer was kind enough to provide the recipe for. (Click "read more"). Enjoy!

Goat Cheese & Morel Raviolini

Earth to Table dinnerPasta Dough:
8 egg yolks
185 grams -- flour, or all-purpose flour
65 grams semolina flour
1 1/2 tsp evoo
1 1/2 tsp water

Filling:
1/2 c morels, finely chopped
1/2 c Mckenzie Creamery goat cheese
1/4 c Fromage Blanc (recipe follows) or substitute ricotta

Sauce:
4 oz brodo or chicken stock
1 patty pan squash
1 piece asparagus, cut into thirds
2 wood ear mushrooms
1 tbsp butter
1 sprig parsley

Preparation:

1. Combine 00 flour and semolina flour in a food processor, add yolks one at a time, combining thoroughly each time. While mixing drizzle in olive oil and water. Pulse until combined. Roll dough onto floured surface and knead for about 5 minutes, until soft and springy. Let rest 30 minutes.
2. Mix together the goat cheese, fromage blanc and chopped morels.
3. On the thickest setting of your pasta roller, roll dough through, fold, rotate and roll again.
4. Run dough through each setting, progressing down to #2 on the dial.
5. On one side of the dough, place rounded teaspoons of filling about 1 inch apart.
6. Using a pastry brush, wet the edges of the dough around the filling with water.
7. Fold top half of dough over the filling and press to seal. Try to remove as much air as possible. Cut the raviolini apart at the seams.
8. Cook raviolini in a pot of boiling water for about 3 minutes, or until they are tender and begin to float.
9. In a saute pan, heat the squash, mushroom and asparagus in the brodo.
10. Add butter and parsley.
11. Season to taste with salt and pepper and enjoy.

Fromage Blanc:
4 c whole milk
1 c heavy cream
1/2 artichoke
1/2 tbs salt
1/8 c lemon juice
3 tbs extra virgin olie oil.

Preparation:
1. Combine milk, cream, artichoke and salt.
2. Slowly bring to a boil, stirring frequently.
3. When it begins to boil, add lemon juice, remove from heat and stir twice.
4. Let sit 30 minutes.
5. Remove majority of curd with slotted spoon and place into colander.
6. Let rest in colander for 30 minutes.
7. Add olive oil and season to taste.
8. Enjoy.

Recipe is the property of Chef Jonathon Sawyer.

 
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