Fall Recipes

Melt butter in a 10-inch heavy skillet over moderate heat and sauté onions, garlic and fennel until soft, approximately 10 minutes. Add spinach, anchocress, parsley, 1 tablespoon plus 1 teaspoon bread crumbs and cook, stirring, until spinach is wilted, 2 minutes. Stir in white wine, Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

While spinach mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.

Spread kosher salt (or not) in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon spinach mixture evenly over oysters, then top with bacon, sprinkle with parmesan cheese and remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes. Eat with a glass of the remaining Stubbs Chardonnay!

Note: Oyster cooking time varies depending on size of oyster. Larger oysters need about 10 minutes, while smaller oysters require more like 5. Use your best judgment.

The Easiest and Most Delicious Chicory Dish in the World
3 Tablespoons + of Ancient Organics Ghee
1 # of Marin Roots Farm Chicories, washed, dried, large chop
1 Tablespoon apple cider vinegar
Salt and pepper
¼ cup fontina cheese (optional but highly recommended)

Heat Ghee in heavy skillet over medium heat. Add chicories, salt and pepper to skillet, cook until wilted, approximately 4 minutes. Transfer to bowl, sprinkle with fontina cheese, apple cider vinegar and serve warm immediately
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Rinse and pat dry suckling pig, season with sea salt and freshly ground pepper inside cavity and out. With the tip of a sharp knife, cut slits 3/4 inch deep all over the body, except head. Cut 5 of the cloves of peeled garlic into 8 slivers each. and place into slits.Place olives, garlic and 1/2 jar of green olive brine in blender or processor and blend, drizzle olive oil until a thick paste is formed. Slather paste all over pig and inside the cavity. Place pig in garbage bag, tie tightly and let rest in refrigerator or cooler overnight or for 24 hours.

Preheat oven to 400.

Place pig in roasting pan, stuff cavity with quartered onions and apples (reserve 1 whole apple for pigs mouth) add approximately 1/2 cup of water to bottom of roasting pan, place on middle rack in oven. Bake 30 minutes and reduce temperature to 350 and roast until juices run clear when the meat is pricked with a knife, approximately 3 1/2 hours.
Place the apple in the pigs mouth and serve on a large platter, decorated with watercress and persimmons.

Note: Covering the pig’s ears, snout, and tail with aluminum foil can improve the aesthetic presentation. Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving.

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