Overlook Farm

I’m super excited about The Station’s Autumn Menu that debuts Thursday, September 23. Here’s a little sneak peak…

Introducing a delicious flavor bomb from The Overlook Farm, Autumn, 2010, Dinner Menu:
Chef TG’s Pho Bo - a delicious, rich, and hearty Vietnamese inspired beef noodle soup.

A classic dish - revisited and updated.  Close your eyes and picture this: a slow cooked, carefully crafted, piping hot ladle of Beef Broth infused with Anise, Cinnamon, Garlic, and Ginger is poured over rice noodles; add fresh, crunchy cabbage, thinly sliced Sayersbrook Bison, spicy Red and Green Chiles, and the “Big Bowl Trinity” of Fresh Basil, Cilantro, and Mint. 

BIG TIME Flavor Bomb!  Arriving at the table hot, incredibly aromatic, and addictively delicious

Beef Broth

3 beef short ribs
3 quarts water
2 star anise
cinnamon stick
2 cloves
black peppercorns
3 cloves garlic, minced
2 2” pieces of ginger
2 onions
3 Tablespoons fish sauce

Combine all ingredients - bring to a strong boil. Simmer 2-3 hours. Strain, adjust seasonings and reserve.

Noodles

1 package rice stick noodles, warm water prep
- Cook noodles for 30-45 seconds.  Rinse, reserve.

Garnishments

cabbage, shredded
fresh lime
Sayersbrook bison brisket/tenderloin/eye of round, thinly sliced
basil, cilantro, and mint
red and green chiles
scallions

Chopsticks or Soup Spoon?!?! Both!!

Looking for a way to spice up a super-food? I love this spicy sweet potato salad with a Thai twist, enjoy!

1/2 c. Rice wine vinegar
1/2 c. Soy sauce
6 T. Mayo
5 t. Minced fresh ginger
5 t. Sesame oil
6 Cloves minced garlic
3 T. Creamy peanut butter
4 t. Chili-garlic sauce
2 T. Brown sugar

3 Sweet potatoes
Scallions
Dry-roasted peanuts

Combine first 9 ingredients in food processor or blender. Blend until wicked smooth.  Reserve. Cook sweet potatoes until tender. Pour dressing over potatoes. Season with salt and pepper. Garnish with scallions and dry-roasted peanuts.

The other day I left the kitchen and walked over to Farmer Bankhead’s stand, where he was unloading bushels of corn. The variety, he shared, was called “Incredible.” Back to the kitchen, I went to make “Incredible Corn Bisque.”

2 tablespoons butter
2 tablespoons EVOO
2 cups onions
1/2 cup carrot
1/2 cup celery
1 red bell pepper
1 jalapeno
7 1/2 cups fresh corn kernels
1 teaspoon fresh thyme
1/4 teaspoon cayenne pepper
6 cups vegetable stock
1 cup heavy cream

Combine butter & EVOO in large pot - heat gently.  Add onions, carrot and celery - sweat 8-10 minutes.  Add red pepper & jalapeno - cook slowly for an additional 13-15 minutes. Add corn, thyme and cayenne. Add stock. Cook over medium heat for 45 minutes - stirring from time to time.  Add heavy cream - simmer for 15-20 minutes. Season to taste with salt and pepper.  The Corn Bisque may be pureed in blender/food processor.