Like most musicians, Andrew and I have many “jobs” and wear many “hats:” performers, composers, instrumentalists, teachers, promoters, editors, administrators, writers, mangers, designers, not to mention being our own maids and cooks! Here are two homespun powerhouse recipes that got us through a busy year of teaching and performing.
We bought a whole rabbit at Rakowski Family Farm a couple of weeks ago and made this delicious impromptu chili. Awesomely fortifying.
1 whole rabbit
1 cup of black beans
4 cloves garlic
3 rainbow carrots
1/4 cup dried oregano
1 Tbl paprika
1 cup of arborio rice
1/2 cup fresh cilantro
Soak beans overnight in cold water. Cover rabbit with filtered water and then simmer for 1-2 hours until meat is falling off of the bones. Cover beans with filtered water and simmer for 1-2 hours until soft. In a large pan saute the onion, carrots, garlic, oregano, and paprika for 10-15 minutes. Add the stock that the rabbit cooked in, then pick the meat off of the bones of the rabbit. Rinse the cooked beans. Add the beans and the rabbit to the soup. Let simmer for 30 minutes or so, then add the cup of arborio rice and then simmer for another 20 minutes. Add salt to taste and top each bowl with a handful of cilantro leaves.
Handmade Duck Egg Pasta with Oyster Mushrooms and Fresh Chives
Why duck eggs!? Double the yolk makes for perfect homemade pastas. Combine it with the first of spring local ingredients and its perfect. Oh, and Andy made Carmen this for her birthday.
4 duck eggs
3.5 cups of “00” flour
8 ounces fresh oyster mushrooms
4 ounces butter
4 cloves garlic
handful of fresh chives
For the pasta, sift flour onto counter and add a little bit of salt. Make a well in the middle and add the eggs. Mix the flour into the dough and knead until the dough forms. Wrap in a damp towel and rest for one hour. Roll out dough with pasta roller and then cut into long strips. Bring water to boil in a large pan and salt. Melt butter in a large saute pan and add garlic for a minute and then the mushrooms. Cook pasta in boiling water for 3-4 minutes and then add to saute pan with a 1/4 cup of the cooking water. Mix pasta and mushrooms together for a minute or so then top with the fresh chives.