Eatwell Farmhouse Kitchen
1 Roasting Chicken
Eatwell Farm Rosemary, Lemon or Smoked Chili Salt
Pepper
Rub the chicken liberally with Eatwell Farm’s Rosemary, Lemon or Smoked Chili Salt. Give it a good grinding of pepper. Roast until the internal temp reaches 160 F and the juices run clear.
Roasted Romanesco
Since the oven is on, go ahead and roast up the romanesco. Wash, then cut into individual florets. Put into a glass baking dish and drizzle with good olive oil, sprinkle with Eatwell Farm Rosemary, Smoked Chili or Lemon Salt, grind on some black pepper and roast. I usually roast romanesco at 425 F for about 20 minutes, then I give it a good toss with a large spoon and roast for another 5 minutes. Check to see if it done to your preference.
Creamed Leeks
Eatwell Farmhouse Kitchen
1 bunch Leeks, cut tops off but leave a good 2 + inches of green on, wash extremely well
3 TB Butter
2 TB Flour
1 tsp Eatwell Farm Lemon Salt
Freshly ground Black Pepper
1 TB Eatwell Farm Verjuis
1/2 cup Milk, Half & Half or Cream
3/4 cup Leek cooking Water
Cut the leeks in half lengthwise, make sure they are thoroughly washed. Lay down in a pan with about 1 inch of water and cook leeks until tender. In the meantime, melt butter in a heavy bottomed saucepan until foamy, then add flour. Stirring constantly, cook on medium heat until just turning golden. Take off heat, while whisking add the milk or cream or half & half. This will make a fairly thick paste, if not cook it just a bit more. Then add 1/2 cup of leek cooking water. Season with salt and pepper, and add a splash of Verjuis or a squeeze of lemon juice. Taste and adjust seasoning. If it is too thick you can add more of the cooking water.