What's Cook­ing at The This­tle Lodge?


RSWLiving - - Recipes - Casa Ybel Re­sort, 2255 West Gulf Drive, Sani­bel; 239-472-3145, casay­bel­re­sort.com

Ex­ec­u­tive Chef John Wolff Serves 2


1 cup in­stant po­lenta 4 cups veg­etable broth 1 cup crum­bled feta cheese ²/3 cup freshly shred­ded Parme­san cheese ²/3 cup chopped sun-dried toma­toes 1/3 cup sliced kala­mata olives ½ cup sliced fresh basil ½ cup flour ¼ cup olive oil

Boil the veg­etable broth; once boil­ing, stir in the po­lenta and let it sim­mer on low heat while stir­ring fre­quently for 15 min­utes. Re­move from the heat­ing el­e­ment; stir in the crum­bled feta, shred­ded Parme­san, chopped sun-dried toma­toes, sliced olives and chopped basil. Stir evenly and pour into a greased cake pan (or any cir­cu­lar- or square­shaped con­tainer of sim­i­lar di­am­e­ter) and spread/press down evenly.

Let the mix­ture firm up in the re­frig­er­a­tor for a min­i­mum of 2 hours. Cut the firm po­lenta mix­tures into slices (ap­prox­i­mately 16); coat in flour, shak­ing off ex­cess. Fry the floured po­lenta in olive oil un­til nicely browned; then drain on pa­per towel.

Sear Duck Breast

5-6 ounce Mus­covy duck breast

Score skin at ¼-inch in­ter­vals. Place in sear­ing hot pan skin side down un­til skin is golden brown and caramelized. Set aside.

Sim­ple Cit­rus Vi­nai­grette

1 small shal­lot, finely chopped ¾ cup olive oil ¼ cup cham­pagne vine­gar or white wine vine­gar 3 ta­ble­spoons fresh le­mon juice 2 ta­ble­spoons fresh or­ange juice ¼ tea­spoon finely grated le­mon zest Kosher salt, freshly ground pep­per Frisee, torn into pieces 2 blood or­anges Emul­sify all in­gre­di­ents in high-speed blender un­til fully com­bined. Pick fresh frisee and supreme (sec­tion) 2 blood or­anges.

Tangy Cran­berry Gas­trique

1½ cups white vine­gar 1½ cups sugar 10 ounces fresh cran­ber­ries Juice and zest from 1 le­mon 1 star anise 4 cloves

Place the vine­gar, sugar, cran­ber­ries, le­mon juice, le­mon zest, anise and cloves into a saucepan and boil for 20 min­utes. Strain the mix­ture into a bot­tle and then al­low to cool to room tem­per­a­ture. Cap the bot­tle and re­frig­er­ate un­til ready to use.

As­sem­ble on Plate

Slice seared duck breast to fan out over a small 1-inch cube of po­lenta. Toss the frisee and blood or­ange seg­ments in the cit­rus vi­nai­grette and top the po­lenta and duck breast with the greens mix­ture as a gar­nish. Fin­ish with the cran­berry gas­trique as a driz­zle on the outer part of the plate.

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