John Andrews Farmhouse: Seasonally fresh salad

Melon, Cucumber, Lambcetta, Pickled Shallots, Arugula & Crowdie Salad

EGREMONT, Mass. (Mass Appeal) – A variety of melons, thinly sliced cucumber, fresh farm cheese, baby arugula and pickled shallots; it all goes into one amazing seasonally fresh dish prepared by Dan Smith at John Andrews Farmhouse Restaurant in Egremont. He joined us this morning with the recipe and to give us an update on what is happening this season at the restaurant!

Melon, Cucumber, JA Lambcetta, Pickled Shallots, Arugula and Crowdie Salad (Serves 6-8)
4 cups Melon, mix of watermelon, muskmelon, canteloupes
3 medium Salt and Pepper Cucumbers, thin slices
4 ounces Lambcetta, paper thin slices
4 cups Baby Arugula
1 cup Pickled Shallots
4 ounces Berle Farm Crowdie or (fresh farmers cheese)
Balsamic Vinegar
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Sea Salt
Prepare melon by discarding the rind and seeds. Cut melon into bite size pieces. Arrange slice cucumbers, melon, pancetta, pickled shallots, arugula and cheese on a plate. Season with sea salt, black pepper, balsamic vinegar, olive oil and serve.

Pickled Morning Star Farm Shallots
8 shallots
2 cups rice wine vinegar
¼ cup honey
2 teaspoons jalapeno, minced
2 teaspoons sea salt
Slice shallots crosswise into thin rings. You should have about 2 cups. Place the shallots in a medium bowl.
2. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the shallots and cover them with a plate to keep them submerged. Let cool to room temperature.
3. Cover the bowl (as well as the plate) with plastic wrap and refrigerate for at least 6 hours, or overnight. Transfer the pickles and liquid to a container, cover, and refrigerate for up to several weeks.

Yield: Makes 1 to 1 1/2 pounds

5 tablespoons kosher salt
2 teaspoons pink curing salt
3 tablespoons brown sugar
4 dried bay leaves, crushed
2 tablespoons garlic, chopped
2 tablespoons fresh thyme
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 pound boneless lamb belly, with silver skin intact
Apple wood chips, or other fruit wood chips
Make the rub: Combine the salts, brown sugar, garlic, thyme, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You’ll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.
Rinse the lamb breast thoroughly, pat it dry and allow it to sit uncovered in the refrigerator overnight. Roll and tie cured lamb belly.
Smoking the lambcetta: Soak the wood chips in water for 30 minutes, then drain well. Prepare your smoker. When the wood chips are smoking steadily, add the lamb, and let smoke. This will take about 1 hour or until lamb Allow the lamb to cool completely in the fridge. Wrap the tightly and store refrigerated for 1 week or freeze. Serve thinly sliced

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