Solstice time is here

Remember that Chipmunks song: “Christmas time is here?” Well, screw those over rated vermin. In fact, give me “chipmunks Roasting on an open fire” any day. After all, Christmas is a randomly generated date based on the winter solstice. So, the song should really be: Solstice time is here. Christmas purports to be Jesus Birthday. But, no one knows the exact date, just that it occurred around the solstice. And, let’s not forget, Jesus was Jewish. So, staking a religious claim to a date doesn’t make it so. In fact, pagans and Earth based religions have a better claim to Solstice than any of the religions since the day is based in science, physics, and facts.

The Earth reaches its closest point to the sun on December 21. This results in the least amount of sunlight of all the days in the year. Depending on where you are in the world, December 21 offers less than 8 hours of sunlight. So, people from ancient worlds made offerings to their deities (or ancient aliens) to get through the coldest stretch of the year, waiting for the return of longer days. Ironically, winter is just getting started. But, as we begin to hunker down, it’s a good time to take stock in our blessings. We made it through another year. And, more sun is on the way.

Even better yet, we can celebrate what is actually important in life, real tangible things, like the fact that we have food. Our predecessors had to fight for everything. We can sit at home and have everything brought to us. What a wonderful life. And, without the suicidal tendencies.

Solstice time is here, so be grateful for goodness sake!

Heck, we don’t even have to cook for our celebrations. We can door dash a gourmet meal in minutes. But, that isn’t what it was like for the Druids dancing around Stonehenge. Beyond being in danger of being crushed by a dwarf, they had a primitive existence without even plumbing. Food had to be gathered, preserved, and stored in places that would definitely not pass sanitary code. The had to hunt, gather, and prepare with great foresight. It was a struggle just to exist. So, as you sit here binging Netflix ensconced in your snuggie, just think on what we have thanks to evolution and societal development.

We have refrigeration, freezers, ovens, stoves, toasters, microwaves, food processors, blenders, and dozens of other gadgets that weren’t even a though just a few hundred years ago, let alone in ancient times. And, let’s not forget central heating. We take modern “creature comforts” for granted. Today, try to think of life without them. Then, we can be truly grateful as we flip a light switch and say, “Solstice time is here?” What do you mean it’s the shortest day of the year? They are all 24 hours…

So, embrace what we have. But, remember it wasn’t always here. And, some day the aliens may come and blast us back into the stone-age again. Then, we will have to start all over again. Just like the sunlight is fleeting, our existence here is slipping away. Tonight, we celebrate the darkness in the artificial light of The LED, Plasma, LCD and incandescent appliances of today.

Tonight, We celebrate the old and the new.

To properly celebrate the shortest day of the year, we need perspective. Society, for better or worse, has progressed from mere existence to everything from austerity to gluttony. As a species we are arrogant and self serving. But, we are just one of many entities in the universe. And, this celebration merely reflects our particular orientation in an ever-expanding universe. We are a tiny planet rotating around a minor star in one of millions of galaxies. So, our view of all that is is myopic at best. But, this is the only world we know, and, we must live within our own microcosm. To that end. We continue to ascribe meaning to our pointless existence in fun and festive ways.

In a way, we are like the starfish in the fable. According to the story, a girl is walking down a beach where she sees thousands of starfish stranded. She throws one back into the sea. A man says to her, what difference does that make? You can never save all of them. She responded, “it made a difference to that one.”

Today, let’s do something for ourselves and the few bright stars in our orbit. To that end, we present our small contribution that will make a difference to some of us. Here we have a menu that will spark joy and reflect on where we have come from, what we are, and where we are going.

Solstice time is here to remind us where we are.

We came from hunter/gatherers to become an industrial powerhouse that threatens the inhabitants of the world. Our future depends on us regulating our size, spread, and scope of industrialization. Unlike a virus kills its host without proper care; we need to preserve our home so we can continue our symbiotic relationship with it. We can be proud of our evolution and expansion as a species. But, we also need to look toward the next steps in our continued existence.

So, our menu tonight combines food from where we were as hunter gatherers, where we are as consumers, and where we are headed as more sustainable stewards of the Earth.

Well then, here it is: A menu for some ages… we start with hunter gatherer food. Go to Contemporary Gourmet cuisine, and end up with sustainable vegan fair. This menu is designed to be Passed Hors D’oeuvres. But, Full sized Versions are fine as well. Then again, You can split the difference and do small plates, Tapas style.

1. Ginger Roasted Scallop with Sweet Onion Slaw served over Sweet Potato Puree
2. Thyme Rubbed Venison Loin Wrapped in Poached Leeks with Wild Mushrooms and Sauternes scented Demi Glace Served on Grilled Polenta
3. Grilled Eggplant Stuffed With Herbed Quinoa Drizzled with Tomato Coulis and Garnished with Micro Greens

And, just remember, The Vernal Equinox is only a few months away…

Ginger Roasted Scallop with Sweet Onion Slaw served over Sweet Potato Puree

cheffd

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine American, Solstice

Servings 12 Hors D’oeuvres

Ingredients

  

• 12 Each Medium Sea Scallops (20/30 Size)
• 1 tsp Chopped Fresh Ginger
• 1 tsp Turbinado Sugar
• 2 Tbsp Sesame Oil
• 1 tsp Chopped Fresh Cilantro
• 1 tsp Chopped Fresh Chives
• 2 Tbsp Lime Juice
• 1 tsp Tamari or other GF Soy Sauce
• Fresh Ground Mixed Peppercorns to taste
• For Slaw:
• 1/4 Cup Thin Shaved Vidalia Onion Cut to be no more the 1/2 inch long
• 2 Tbsp Thin Shaved Napa Cabbage
• 1 Tbsp Thin sliced 1/2 inch long red Bell Pepper
• 1 Tsp Chiffonade Fresh Cilantro
• 2 Tbsp Mirin or Seasoned Rice wine vinegar
• 1 Tsp Honey
• 1 tsp Lime Juice
• 1 Tbsp Neutral oil like grapeseed or canola
• Salt and pepper to taste
• For Sweet Potato
• 1 Lb Peeled Sweet Potato cut into 1 inch pieces
• 2 Tbsp Honey
• 1/4 Cup Unsalted Butter
• 1/4 tsp Ground Cardamom
• Salt and White pepper to taste

Instructions

 

• Make a marinade for the scallops by mixing the first set of ingredients. Marinate the scallops for at least an hour.
• Whisk together the Mirin, Honey, Oil, Lime Juice, and seasonings for the slaw. Toss the slaw ingredients together. Refrigerate until needed.
• make the Sweet Potato Puree: Boil the sweet potatoes in salted water until tender. Drain very well. You want to remove as much moisture as possible or it will be too runny. If you are feeling ambitious, you can even dry them in a low oven after draining. Next, Puree them in a food processor until smooth (no lumps). Add the remaining ingredients and blend until smooth, scraping down the sides as needed. Keep warm.
• Heat a saute pan over medium high heat. Place the scallops in the pan evenly. They should sear quickly. If you don't hear a distinct sizzle, keep heating the pan before adding the scallops. Conversely, you don't want the temperature too high, or it will burn the sugar in the marinade. You want to cook them about 1 to 2 minutes per side. They will be firm to the touch, but have a little give. If they aren't fully cooked through, turn down the heat to prevent burning and flip again until they cook through.
• Set up ceramic spoons or miniature plates to serve the scallops. Place a dollop of Sweet Potato in the middle of the spoon or plate. Balance a scallop on top of each. Then, top with the slaw. Be sure to drizzle a little of the slaw dressing over the scallop. Serve immediately.

Notes

When making the slaw, you want superfine small pieces of each vegetable. The slaw is an accent, not the dish. For the peppers, flatten the pepper, and trim it down so it is not too thick. You want fine lines.

 

Keyword Cauliflower Puree, ginger, Hors d’ouevres, Roasted, scallop, Slaw, Small Plate, Solstice, Spoon, Sweet Onion, sweet potato, Tapas

Thyme Rubbed Venison Loin Wrapped in Poached Leeks with Wild Mushrooms and Sauternes scented Demi Glace Served on Grilled Polenta

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer

Cuisine American, Solstice

Servings 12 Hors D’oeuvres

Ingredients

  

• 1 Lb Trimmed venison Loin
• 1/4 Cup Chopped Fresh Thyme
• 1 tsp Chopped Fresh garlic
• 2 Tbsp Olive Oil
• 2 Tbsp Chopped Fresh parsley
• 1 Tbsp Chopped Fresh Sage
• Kosher salt and pepper to taste
• 12 each Strips of Fresh Leek Cut about 1 inch Wide and 4 inches Long. Use the Green Part for this.
• 2 Cups Sauternes Wine
• 1 Tbsp Chopped Fresh Shallot
• 1 Cup Assorted Wild Mushrooms Sliced Into small pieces.
• 3 Cups Veal or beef Stock
• For Polenta:
• 2 Cup Light Cream
• 1/4 cup Dry Polenta Meal
• 1/2 tsp Chopped Fresh Garlic
• kosher salt and Pepper to taste
• 2 Tbsp Unsalted Butter
• 2 Tbsp Grated parmesan Cheese
• 2 Tbsp Chopped Fresh Thyme

Instructions

 

• make a rub for the venison. Combine the fresh herbs with oil, salt, pepper, and garlic. Cut the Venison in 1 to 2 inch Wide Strips (Keep the loins long though). They should be about the size of a pork loin. Rub the mixture evenly on the venison. Refrigerate it for at least 2 hours.
• Make the Polenta: Bring the Cream and garlic to a boil in a heavy pot. Whisk in the polenta grain until it is smooth. Drop the heat down to low. Stir with a wooden spoon occasionally to prevent sticking and scorching. Allow to cook until relatively firm. Then fold in the Cheese and butter. Mix well. Allow the mix to dry a bit more. Remove from the heat and spread the polenta into a low sheet pan. Refrigerate it until it cools completely. Then, Cut it into either rounds , squares, diamonds or triangles about the size of a quarter for hors d'oeuvres or larger for plated. Mark the pieces on a hot grill or in a super hot saute pan with a coating of olive oil. Reserve them on a sheet pan for later.
• Make the sauce: Heat a little oil in a pot. Saute the shallots until translucent. Then add in the mushrooms. Stir occasionally. Allow them to soften and absorb the oil. Then, add 3/4 of the wine. Reduce the wine down to a glaze on the mushrooms. Then add the veal or beef stock. Simmer this and allow it to reduce to half the volume. It should be thick. If not, continue reducing until it coats the back of a spoon. Season and set aside.
• Poach the Leeks. Heat the rest of the wine in an equal amount of salted water. Bring to a boil. Place the leeks in the boil. Allow them to wilt, but maintain some integrity and vibrant color. You want them to bend easily, but not fall apart. Coll them quickly to stop cooking.
• Cook the venison Loin. Heat a saute pan over medium high heat. Place the venison in the pan and sear heavily, about 2 minutes per side. Cook all sides evenly. Use a meat thermometer to check the internal temperature. You want it to be about 120 degrees. Remove from the heat and allow to cool.
• When the Venison is cool. Slice It into Pieces about 1 to 2 bites in size. Wrap each piece in leeks.
• Reheat the Polenta in a 350 degree oven until fully warmed. Heat the sauce. Then Heat a little olive oil over high heat in a saute pan. Carefully place the venison packets in the pan to heat. Cook about 30 seconds . Then Place the Polenta rounds on individual plates or a serving platter. Top with the Venison Packets and a little sauce. Be sure to get some mushrooms on each. Serve hot.

Keyword Demi Glace, Grilled Polenta, Loin, Poached Leeks, Sauternes, scented, thyme, Venison, Wild Mushrooms, Wrapped

Grilled Eggplant Stuffed With Herbed Quinoa Drizzled with Tomato Coulis and Garnished with Micro Greens

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine American, Mediterranean

Servings 12 Hors D’oeuvres

Ingredients

  

• 1 Lb Fresh Eggplant
• 1/2 Cup Assorted Chopped Fresh Herbs (Thyme, Parsley, Marjoram, Chives, Sage, Rosemary)
• Olive oil for cooking
• Kosher salt and pepper to taste
• 12 each Whole Fresh Chives
• 1/4 Cup Fine Diced Sweet Onion
• 1 tsp Chopped Fresh garlic
• 1 cup Dried Quinoa
• 1/4 cup Fine Diced Fresh Mushrooms
• 2 Tbsp Fine Diced Fresh Carrots
• 2 to 3 Cups Vegetable stock or Water
• For tomato Coulis:
• 1/4 cup Minced White Onion
• 1 tsp Chopped Fresh garlic
• 2 Cup Canned Diced Tomato
• 4 or 5 each Leaves of Fresh Basil
• 1/4 cup Red Wine
• Kosher salt and pepper to taste
• 1/4 cup Olive oil

Instructions

 

• make the Tomato Coulis: Blend the tomato at high speed until totally smooth. Heat olive oil in a Heavy pot. Saute the onion and garlic until translucent. Add the red wine and reduce until it is almost gone. Add the Tomato and basil and bring up to a simmer. Allow it to simmer about 45 minutes to an hour, stirring as needed. If it gets too thick, add a little water. You want the acidity of the tomatoes to cook off. When done, season with salt and pepper. Set aside.
• prepare the eggplant: If you have a slicing machine, that works best for this. Or you can use a mandolin or knife if you can slice thin and even slices. First, Pick eggplants that are not too large. About 3 inch diameter is best. Slice The vegetable lengthwise. about 1/8 inch thick. Brush them with olive oil and sprinkle evenly with a little bit of the herb mixture, salt, and pepper. Preheat a grille or grille pan and grille the slices carefully over high heat. You want nice marks and the eggplant to become pliable enough to wrap around food. Set aside.
• make the Quinoa: Heat olive oil in a pot over medium high heat. Saute the Onion and garlic until translucent. Fold in the carrots and mushroom sand continue to cook for about 1 minute. Add the Quinoa, and mix all ingredients. Add the stock, salt, and pepper. Bring to a boil. Then cut back to a simmer. Cook until the quinoa is tender, but not falling apart. If it is cooked, but there is still liquid,remove from the heat and strain out the extra liquid. Adjust seasoning if necessary. Then fold in the remaining herbs. Allow to cool.
• Dip chives into Boiling water to make them pliable.
• lay out the eggplant slices on a sheet pan. Use a scoop, spoon, or your hands to place a generous amount of quinoa about an inch up in the wide part of the eggplant. Roll up the eggplant. Fold the sides over to partially cover the quinoa. Then roll up the eggplant into a package. Repeat with the each slice. Then, wrap each bundle with a chive and tie it tight. reheat in a 350 degree oven.
• Reheat the Coulis. Spread a thin coating on a small plate. Place the eggplant bundle on top. Then drizzle a little more sauce over the top and garnish with micro greens, a couple drops of fine olive oil, and Some fresh ground black or mixed peppercorns.

Keyword Grilled Eggplant, Herbed Quinoa, Micro Greens, Solstice, Strawberry, citrus, soup, dessert, vegan, gluten free, Stuffed, Tomato Coulis