Get A Taste Of Big Sky Country With These Recipes From The Green O

Ingredients

• 45 grams pea shoot powder (Dehydrate pea tendrils at 110 ̊F for 24 hours. Process in spice grinder.)
• 22 grams white cheddar powder
• 10 grams white vinegar powder
• 5 grams powdered sugar
• 4 grams fine sea salt

Directions

Combine all ingredients and store in an airtight container until ready to use.

Ingredients

• 300 grams English peas, blanched
• 300 grams English pea cream
• 150 grams whole milk
• 150 grams cream
• 150 grams pea shells
• 3 sprigs mint
• 3 fresh bay leaves
• 100 grams shallot, julienne
• 40 grams mint leaves
• 10 grams kosher salt
• 20 grams lemon oil

Directions

For the English pea cream, combine all ingredients in a medium pot and bring to a simmer. Remove from heat, cover and allow to sit for 30 minutes. Strain, cool and set aside. In a sauteuse, cook shallots in lemon oil until translucent. Add white wine and reduce by 75 percent. Add blanched peas, salt and pea cream to pan and bring to a simmer. Remove from heat and allow to cool for 10 minutes. Blend mixture with picked mint leaves until ultra-smooth. Strain through a chinois and transfer to an ice bath immediately.

Ingredients

• Ricotta cavatelli
• Pea puree
• Toasted pine nuts
• Blanched and double-shucked peas
• Chicken or vegetable stock
• Unsalted butter
• Chiffonade of mint
• Fresh lemon juice
• Parmigiano-Reggiano
• Lemon oil
• Pea tendrils
• Pea shoot powder

Directions

In lightly salted water, cook 4 ounces of cavatelli until just al dente. Meanwhile, in a medium sauté pan, add 4 ounces pea puree, 2 ounces chicken or vegetable stock and 1 ounce lemon oil.

Once pasta is cooked, add to pan and bring to a simmer, giving the pan a flip every 30 seconds or so. Once sauce has cooked down and is starting to coat the cavatelli, add 2 tablespoons butter, ¼ cup blanched and double-shucked peas and 2 tablespoons toasted pine nuts.

Bring back to a simmer and allow to cook for another 30 seconds. Fold in 2 tablespoons chiffonade mint and ¼ cup grated Parmigiano-Reggiano, and season with fresh lemon juice and kosher salt. With two large spoons, quenelle the pasta evenly amongst 4 plates. Garnish with pea tendrils and pea shoot powder.

Ingredients

• Ramp leaves
• Pickled ramp bulbs
• Roasted onion cups
• Charred scallion
• Onion ash
• Grilled leeks

Directions

Ramp leaves: Brush with a neutral oil and toast, on one side, on the French top until blistered, 3–4 seconds.

Pickled ramp bulbs: Combine 300 grams Champagne vinegar, 300 grams water, 150 grams sugar and 10 grams salt in a sauce pot. Bring to a boil and allow to cool for 5–10 minutes, depending on the size of the bulbs. (Wait longer for smaller bulbs and alternatively do a hot pickle for the largest of ramp bulbs.) Allow to pickle for at least 48 hours before use.

Onion cups: Cut 2 sweet onions in half, lengthwise, and roast at 325 ̊F until tender but still “toothy.” Once cool enough to handle, peel the layers of the onion and use the middle layers for plating, making sure to peel the membrane away from each petal.

Charred scallion: Cut the greens away from the whites of the green onion. Lightly coat the scallion greens in neutral oil and a touch of salt. Toast the scallions on the eye of the French top for 2–3 seconds on each side. Around a chopstick or other vessel, twirl the charred scallion to form a spiral. Dehydrate at 110 ̊F for 12 hours. Gently remove from chopstick and store in an airtight container.

Grilled leeks: Using a cake tester, perforate the leek with roughly 20 punctures. Coat with oil and season with salt. On a hot grill, char each side until blackened on the outside, but still toothy on the inside. Remove from heat and allow to cool. Peel the first 3–4 layers of leek until you get to the cooked heart of the leek. Slice the heart, on a slight bias, roughly a half-inch thick.

Onion ash: Roast the tops of 6 leeks along with 4 julienned sweet onions at 325 ̊ for 12 hours. Once completely blackened, allow to cool and process in a blender or spice grinder.

Ingredients

• 1 side black cod, skinned and cut down the center to separate the top and bottom loins

For Brine

• 4 liters water
• 80 grams kosher salt
• 100 grams water
• 10 grams Activa RM
• Onion ash

Directions

Brine the cod loins for 12 hours at 2 percent. Remove cod from brine, pat dry and arrange so that the skin side of the cod is on the work surface and the tail ends are on opposite sides. Mix water with Activa RM and pass through a strainer to remove any lumps. Generously brush the Activa mixture on each exposed side of the cod filet and then dust the onion ash on one side to create an inlay. Place one loin on top of the other so that the brushed sides are in contact with each other. Torque in plastic wrap to form a tight roulade shape. Allow to sit for 2 hours before portioning.

Ingredients

• 35 grams onion stock reduction
• 8 grams sherry vinegar
• 4 grams PHXG
• 200 grams unsalted butter, cubed
• Kosher salt, to taste

Directions

In a small saucepot, bring the onion stock reduction, sherry vinegar and PHXG to a simmer. Remove from heat and begin mounting in small cubes of butter, stirring continuously. Place on heat periodically to retain a consistent temperature. Once all butter has been emulsified, season with kosher salt and hold in a warm area.

Ingredients

• Cod roulade, portioned at 70 grams for tasting menu, or to your liking, vacuum-sealed with clarified butter, or fat of choice
• Roasted onion
• Grilled leek
• Blistered ramps
• Sherry vinegar
• Olive oil
• Finishing salt
• Pickled ramps
• Onion ash
• Onion jus
• Crispy scallion

Directions

Set sous vide bath to 145 ̊F. Poach cod portions for 9 minutes. Season roasted onion cups, grilled leeks and blistered ramps with a dash of sherry vinegar, olive oil and finishing salt. Gently heat in the oven while fish is poaching. Once fish is cooked, remove from bag, pat dry and season with a squeeze of fresh lemon juice and finishing salt. Arrange the prepared alliums and cod on plate, dust with onion ash and finish with onion jus.

Ingredients

• 2 duck breasts
• Salt to taste
• 1 teaspoon neutral oil

Directions

Heat your oven to 350 ̊F. With a very sharp knife, score across the fat side of the breast from left to right about 1/8 inch apart, making sure to avoid cutting into the flesh. Place the oil into a sauté pan on low heat. Season the breasts on both sides—very liberally for the best seasoning, or to taste. Place breasts fat-side down and press gently for a few moments. Continue to render the fat from the breast until golden and crispy. (Hint: removing excess fat throughout the cooking process ensures crispier skin.) Flip the duck and place in the oven for 3 to 5 minutes for medium rare, depending on the size of the breast. (Add 2 more minutes to the cooking time for medium or medium well.) While the duck roasts in the oven, apply a thin layer of glaze every minute before returning to oven. Once the duck is cooked to your liking, remove from oven and sprinkle a generous amount of the seed mixture on the glaze. Allow to rest for at least 10 minutes before slicing and serving.

Ingredients

• 200 grams gooseberries or other berries
• 4 grams salt
• Square cloth
• String or rubber band

Directions

To ferment berries, always use a clean plastic container or glass jar. Place berries and salt into your vessel. Mix to spread salt throughout. Cover the opening with cloth and tie with string or fasten with a rubber band. Stir at least once a day for 1 week or up to 3 weeks. Place in refrigerator for up to 3 months.

Ingredients

• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 pieces of star anise
• 4 pieces of clove
• 8 pieces of allspice
• 6 pods of cardamom
• 3 tablespoons neutral oil
• 1-inch piece fresh ginger, peeled and thinly sliced
• 1 large yellow onion, peeled and thinly sliced
• ½ bulb garlic, peeled and crushed
• 375 ml pinot noir or fruity red wine
• 1 quart chicken stock
• 5 twigs fresh thyme
• Salt to taste
• Red wine vinegar, to taste

Directions

Place all spices and toast gently in a three-quart pot over medium heat. Add the neutral oil and the ginger, onion and garlic cloves. Sweat, but do not color. Add the wine and reduce by two-thirds. Add the chicken stock and reduce by two-thirds. Remove heat and add the fresh thyme, letting steep for 5–10 minutes. Strain sauce. Reduce further until sauce thickens slightly, then season with salt and vinegar to your liking.

Ingredients

• 3 medium parsnips
• 1 medium shallot
• 1½ cups milk
• ¼ pound butter
• Salt to taste
• Champagne vinegar to taste

Directions

Wash and peel parsnips. Cut into 1 inch by 1 inch pieces. Peel and slice shallot thinly. Combine into a pot and pour milk over, adding more milk (if necessary) to come up to the top of the parsnips in the pot. Simmer on medium-low heat keeping watch to avoid boiling over. When the parsnips are tender, remove from heat and strain any remaining milk. Blend the shallot and parsnips with the butter on high until smooth, adding the milk from the cooking as needed. Add salt and Champagne vinegar to taste.

Ingredients

• Duck breast
• Parsnip puree
• Fermented berries
• Fresh berries (blackberries, red currants, raspberries)
• Duck jus

Directions

Allow duck breast to rest for at least five minutes, skin side up to ensure the skin does not become soggy. Cut duck breast in half lengthwise and place each portion offset on an entree plate. With a medium-sized spoon, place a dollop of parsnip puree on plate, kitty-corner to duck breast. Scatter fermented berries along with fresh berries on plate to fill any negative space. Spoon a generous amount of duck jus on plate and enjoy.