Chefs A' Field Recipes

Yesterday, I blogged about my family's visit to Toigo Orchards to film an episode of Chefs A' Field - Kids on the Farm.  In the post, I wrote about two of the dishes my daughters and I made using the ingredients we collected at Toigo.  Here are the recipes for Local Chicken with Fire Roasted Garlic Peaches and Herbs and Heirloom Tomato Salad with Goat Cheese, Nectarines and Donut Peaches.

Local Chicken with Fire Roasted Garlic Peaches and Herbs

Serves 3 to 4

Ingredients

1 ea 3 1/2 pound Amish chicken

2 ea large peaches

4 sprigs rosemary

4 ea shallots

4 ea cippolini onions

1 head garlic, split in half

6 sprigs thyme

2 ea leeks, split and washed

salt

pepper

chicken jus

olive oil

butter

Method

Preheat oven to 275 F.  Remove back bone from chicken, discard or save for stock.  Separate the legs and thighs from the bird, split the breast, leave them on the bone.  Season the bird generously with salt and pepper.  Heat the olive oil in a thick bottomed saute pan over medium heat. When hot, brown the chicken on all sides.  Remove from heat and add shallots, garlic and onions.  Place in the oven for approximately 1 hour.  Cut the leeks into 1/2 inch pieces, core the peaches and cut into quarters.  Raise the temperature of the oven to 400 F and when the chicken starts to sizzle, add the peaches, leeks, rosemary and thyme.  Toss to coat with the pan juices and roast 10 to 15 minutes until the breast reaches an interior temperature of about 160 F.  Add a little chicken jus to the pan, toss to coat and transfer to a serving platter.  Serve family style.

 

Heirloom Tomato Salad with Goat Cheese, Nectarines and Donut Peaches

Serves 4

Ingredients

3 ea heirloom tomatoes ie. Cherokee Purple

4 oz semi-firm goat cheese roulade

2 ea ripe nectarines

2 ea donut peaches

8 leaves basil

1 cup farm greens or arugula

2 tbsp pumpkin seeds

Dressing

6 oz Round Pond olive oil

2 oz Round Pond red wine vinegar

2 ea shallots, minced

2 tbsp chopped chives

fresh pepper

kosher salt

Method

For dressing - Place all ingredients in a non reactive bowl and whisk together.  Season with salt and pepper.

For salad - Core tomatoes and slice each tomato into 6 or 8 wedges and place in a bowl.  Core and pit the nectarines and peaches, slice into wedges and add to the tomatoes.  Tear the basil into small pieces and crumble the goat cheese.  Add to the tomatoes.  Add pumpkin seeds, season with salt and pepper and toss with a generous amount of dressing.  Divide onto 4 chilled plates.  Toss the greens with a little dressing and top each salad.  Serve.

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