Food for Change 2020
Dandelion Root Consommé
In partnership with Relais & Chateaux and Slow Food International, Chef Justine Smith and the Sonora Resort team are launching the third annual Food for Change campaign with nearly 200 other Relais Chateaux Chefs in over 50 countries around the world to raise awareness about protecting biodiversity and fighting climate change with our forks. In the wake of the global health crisis, more than ever before, we need to find solutions -- from simple everyday actions to global movements -- to strengthen clean local economies, fair trade and foods that are part of our heritage. Food must be both a pleasure and a way to care for our planet.
Chef Justine has selected the dandelion as her one ingredient to highlight. Dandelions grow everywhere you can think of in North America and belong to the sunflower family. Typically treated as weed, when not sprayed with pesticides for removal they are delicious and good for you! The flowers, roots and leaves are rich with nutrients like vitamin A + E, iron and calcium. They typically bloom twice a year, first in early summer and then once more in the fall.
While our kitchen is closed this season, we invite you to try Justine’s dandelion recipe.
Dandelion Root Consommé
Dandelion green spaghetti, confit shallot & garlic, walnuts, flowers
1 White Onion
1 Large Carrot
4 Stalks of Celery
1 Head of Garlic
1 tablespoon Coriander Seeds
1 tablespoon Black Peppercorns
1 tablespoon Fennel Seeds
Place all ingredients in a medium sized pot and cover with 3 litres of water. Bring to a low simmer for 1 hour, then strain and reserve.
Making the Consommé Base
2 litres Vegetable Stock
3 tablespoons Dried Dandelion Root
2 tablespoons Dried Dandelion Leaves
1 teaspoon Dried Lemon Verbena
10 Saffron Threads
1 tablespoon Salt
1 teaspoon Fennel Pollen
1 teaspoon Espelette Pepper
Banyuls Vinegar for Seasoning
Bring 2 litres of vegetable stock to a boil. Once stock has boiled, remove from the heat and add the remaining ingredients for the consommé base, cover with saran wrap and steep for 40 minutes. Afterwards, strain through a fine sieve lined with cheesecloth. Place the dandelion infused stock in the fridge overnight or until it is completely chilled, this is key for the consommé clarification. Discard the items used to infuse the stock.
Clarifying the Consommé
140 grams Egg whites
1 Stalk of Celery
1 Small White Onion
1 Small Leek
Combine all ingredients for the consommé raft in a food processor and turn on high for 30 seconds or until vegetables are small pieces and the egg whites are slightly frothy. Once the dandelion broth is ice cold, place this back into a medium sized stock pot, a pot with a few inches of headspace on top of the broth is ideal as it will rise slightly. Add your egg white “raft” mixture to this pot and place on medium high heat. Using a rubber spatula, it is important to stir often to ensure the egg whites do not catch on the bottom of the pot, you do not want to walk away from a consommé before the raft has formed. Slowly, the raft will begin to form on the top of the broth, the egg whites are essentially grabbing all of the impurities from the broth to leave you with a crystal-clear consommé. As the raft starts to form you can stir less frequently and let it form its soft rubber-like topper over the top of the broth. It is important to always have a 1-inch diameter breathing hole, you can use your rubber spatula to gently create this hole to let the broth bubble through. After the raft has formed, turn the heat down to low, it should be just simmering. Continue to simmer the broth for 1 hour checking the clarity of your broth through the breathing hole. When ready to strain, line a fine sieve with cheesecloth and place over a container large enough to hold all of your consommé. Using a ladle, gently scoop out the consommé and strain through the sieve, avoid bringing along pieces of the raft as it might cloud the consommé. Test the seasoning, adjust with salt and banyuls vinegar to suit your taste buds, reserve in the fridge until ready to plate.
Dandelion Green Spaghetti
650 grams O.O. Flour
5 grams Salt
6 Egg Yolks
2 Whole Eggs
120 grams Dandelion Chlorophyll
Making the Chlorophyll
2 Bunches Curly Parsley
2 Bunches Dandelion Greens
Pick all of the greens off their stems and wash. Fill a blender packed with a mixture of the greens and fill halfway up the blender with water, you can work in batches to complete all of the greens. Blitz on high for one minute, strain through a fine sieve into a pot. Prepare a container with ice that will fit all of the green water before starting the cooking part of this. Place the pot on medium low heat, as the green water comes up to heat you will start to notice the green solids separating from the water component. Using a rubber spatula stir lightly every minute or so to make sure nothing sticks to the bottom of the pot. Once it appears that all of the solids have separated from the water (about 3 minutes from the start of separation) pour everything into your container with ice to cool quickly. Once cooled and the ice has melted, strain this through a cheesecloth lined sieve, discard the water and keep the green dandelion chlorophyll, squeeze lightly in the cheesecloth to drain the majority of the water. This is what will make your pasta green!
Making the Dandelion Green Spaghetti
Place the O.O. flour and salt into a food processor and turn on high. While the machine is running stream in the eggs, egg yolk and dandelion chlorophyll. Mix 30 seconds further and turn off. Remove the mixture into a bowl, press together with your hands until it forms a solid mass and then knead this for 5 minutes further. Afterwards tightly wrap in saran wrap. If using the same day leave out at room temperature for 30 minutes before sheeting or keep in the fridge overnight and pull to temper 30 minutes before use. Once rested, cut into 2 equal pieces, use a kitchen towel to cover the piece you are not working with. Using a pasta roller, roll out to 1/16 of an inch thickness and cut into 12inch sheets. If using a KitchenAid mixer you can now change attachments to the “spaghetti attachment” or alternatively lightly flour the sheet of pasta, loosely roll and thinly hand cut your noodles. Cook in well salted just below boiling water until al dente, finish in a pan with the confit garlic and shallot right before serving.
Confit Shallot & Garlic
8 Pieces Garlic
250ml Canola Oil
Brunoise the shallots, place in a small pot and cover with half of the canola oil. Place on low heat until just about to simmer then remove from the heat and let cool to room temperature. Once cooled strain the oil and reserve brunoise until ready to use. The leftover oil can be used in your next vinaigrette!
Slice the garlic thinly on a mandolin and repeat the same cooking process as the shallots.
200 grams Walnuts
1 tablespoon Olive Oil
1 tablespoon Parsley Chiffonade
1 Zest of Lemon
Salt to Taste
In a small mixing bowl toss the walnuts with the olive oil and bake at 300° for 5-10 minutes, checking frequently until golden brown. Once removed from the oven, let cool slightly and then toss in a bowl again with the parsley chiffonade and lemon zest. Cool and store in an airtight container until ready to serve.
When picking dandelions, it is important to know that they have not been sprayed with harmful pesticides before consuming them. A general rule is “if you don’t know, it’s a no go.” It can take up to a year for these pesticides to wear off in a garden bed or lawn and harvesting these flowers can save you from using these products. You can dry your own roots and leaves, or they can also be found in health food stores most of the year. Pick a few small flowers to garnish your plate with, the bigger and older the flower is the more bitter it will taste, the young fresh flowers are the most ideal.
Distribute the spaghetti between four bowls, garnish with walnuts and dandelion flowers. Heat the consommé and pour tableside when ready to enjoy.
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