Sunny Side Pheasant Egg, Poached Asparagus, Red Fife Heritage Wheat Crumbs, Watercress
This is just a really simple dish, that has breakfast written all over it, utilizing some really amazing ingredients. Sometimes it's necessary to manipulate ingredients as little as possible to allow them to shine on their own. I did very little to this dish, basically just a little heat, some salt and butter.
I began by cutting off the woody bottom section of the asparagus spears and the trimming them to equal lengths. Using a pairing knife I scraped the outer layer of the spears just below the florets. I poached the spears in boiling salted water for about a minute and then shocked them in an ice bath. I warmed them in a pan of melting butter and seasoned them with salt and pepper.
I placed some whole red fife wheat grains in a spice mill and ground them to a coarse flour. Red fife is a heritage, or heirloom, variety of wheat that has an amazingly intense wheaty flavor. I whipped some butter with a fork, added the wheat flour and some salt and worked it into a rough dough. I flattened the dough and chilled it before baking it until lightly browned and cooked through. Once cooled I broke the dough into crumbs.
The pheasant egg, which tastes just like a well-raised chicken's egg with a much larger yolk to white ratio, was simply fried sunny-side-up in butter and seasoned with salt. And I finished the plate off with some sprigs of water cress.
Product-
Organic Asparagus - Culton Organics
Organic Pheasant Egg - Culton Organics
Organic Watercress - Culton Organics
Organic Heritage Red Fife Wheat - North Star Orchard
I began by cutting off the woody bottom section of the asparagus spears and the trimming them to equal lengths. Using a pairing knife I scraped the outer layer of the spears just below the florets. I poached the spears in boiling salted water for about a minute and then shocked them in an ice bath. I warmed them in a pan of melting butter and seasoned them with salt and pepper.
I placed some whole red fife wheat grains in a spice mill and ground them to a coarse flour. Red fife is a heritage, or heirloom, variety of wheat that has an amazingly intense wheaty flavor. I whipped some butter with a fork, added the wheat flour and some salt and worked it into a rough dough. I flattened the dough and chilled it before baking it until lightly browned and cooked through. Once cooled I broke the dough into crumbs.
The pheasant egg, which tastes just like a well-raised chicken's egg with a much larger yolk to white ratio, was simply fried sunny-side-up in butter and seasoned with salt. And I finished the plate off with some sprigs of water cress.
Product-
Organic Asparagus - Culton Organics
Organic Pheasant Egg - Culton Organics
Organic Watercress - Culton Organics
Organic Heritage Red Fife Wheat - North Star Orchard