Recipes Courtesy of Della Terra
About Della Terra:
Food, From the Earth
Meaning “from the earth”, Della Terra ventures include catering, cooking classes, and events, all staying true to the philosophy of using the best ingredients available from the local harvest. This allows us to be creative with the vast bounty we have available in the Northwest, resulting in better tasting and better-for-you food that benefits the environment and the local economy. We source the majority of our ingredients from within the community of local farms and producers, many of which are located just down the road in Snohomish.
Caramelized Pear Souffle with Local Honey Creme Anglaise
Serves 6 (in 4 ounce ramekins)
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 large ripe pears, such as Bartlett, peeled, cored and cut into ¼ inch dice
- 3 tablespoons unsalted butter, plus more for preparing ramekins
- ½ cup granulated sugar, plus more of preparing ramekins
- 3 tablespoons unbleached all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon fine sea salt
- 4 eggs, separated
- 1 egg white
- 2 tablespoons confectioners’ sugar, for dusting souffles
To prepare the pears:
To a medium nonstick skillet, add the butter and melt over medium heat. Once melted, add the brown sugar and cook until sugar is dissolved, about 2 minutes.
Stir in the pears and cook until tender, 2 to 3 minutes. Transfer the pears to a sieve to drain the excess liquid, set aside.
Preheat oven to 375 degrees. Generously butter 6, 4-ounce ramekins and dust with sugar, tapping out the excess.
To prepare the souffle base:
Melt butter in a medium saucepan set over medium-high heat. Whisk in flour and cook until smooth and thick, about 1 minute. Whisk milk and continue to cook, constantly whisking, until mixture is very thick, about 3 minutes. Whisk in ½ cup sugar, vanilla, and salt; cook until dissolved and remove from heat. Allow mixture to cool slightly before whisking in yolks. One at a time; whisk until smooth and thoroughly combined. Set aside to cool to room temperature.
To prepare the egg whites:
Add egg whites to the bowl of a stand mixer fitted with a whip attachment; beat on medium speed until whites are stiff but not dry, 3 to 4 minutes.
With a silicone spatula, gently fold in one-third of the egg whites into the souffle base until almost completely combined. Fold in the strained pears and remaining whites, in 2 additions, until there are no more streaks of whites. Divide batter among the prepared ramekins, filling each one to ½ inch below the rim and set on a rimmed baking sheet. Bake until fully risen, just cooked through and golden brown, 20 to 25 minutes.
Local Honey Creme Anglaise
Yield 2 and ⅓ cups
- 1 cup whole milk
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla bean paste
- 2 tablespoons honey
Fill a large bowl halfway with ice and water. Place a fine-mesh strainer over a separate medium bowl and place both near the stovetop.
Combine sugar, milk and cream in a medium saucepan and place over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a simmer and remove from heat.
In a small mixing bowl, whisk the egg yolks together. Slowly pour about a cup of the hot milk mixture into the yolks, whisking constantly, to temper them. Slowly pour the yolk mixture back into the hot milk in the saucepan, whisking continuously. Return to medium-low heat and cook, stirring constantly with the spatula, until the custard thickens and registers 178 to 180 on an instant-read thermometer.
Immediately strain the custard sauce through the sieve into the medium bowl. Stir in vanilla and honey and place sauce over the ice bath, stirring continuously until warm.
Black Pepper & Sage Gravy
- ¼ cup butter
- ¼ cup flour
- 3 cups roasted chicken chicken stock (warmed)
- Fresh cracked black pepper and kosher salt
- Bay Leaves
- Fresh Herbs (Sage, Rosemary, Thyme, Parsley)
- Pan drippings from roasted turkey
In a medium saucepan, melt the butter. Slowly whisk in the flour to build a roux. As the roux has cooked, slowly whisk in the roasted chicken stock. Tie a sachet of thyme, parsley, and bay leaf. Drop the sachet into the gravy, add pan drippings from turkey, and cook for five minutes. Strain the gravy through a fine mesh strainer. Taste and season to taste with salt, pepper, and more sage if needed.
Roasted Fall Vegetables with Tahini & Lemon
Yield: Serves 4-6 as side
- 1/3 cup extra-virgin olive oil
- ½ pound brussels sprouts, cut in half lengthwise
- 3 medium carrots, sliced on the bias in 1.5 inch thick circles
- 3 hakeuri turnips or parsnips
- 1 cup winter squash (delicata or acorn preferred), cut into 1.5 inch thick slices
- 2 leeks, cut in half, washed and cut into 1.5 inch thick slices
- 1 tablespoon honey, preferably local or pure maple syrup
- 1 tablespoon fresh sage, chiffonade
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fresh thyme, picked off stem
- Kosher salt and black pepper to taste
- 1/3 cup tahini, preferably 21 Acres pumpkin seed tahini
- ½ lemon
Preheat oven to 425 degrees F.
Place vegetables in a large mixing bowl and add the herbs, oil, honey, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables should be golden brown and slightly tender.
Remove from oven and drizzle with tahini and lemon, or pesto, salsa, or vinaigrette of choice.
Maple Candied Pepitas
Yield: 1 cup
- 1 cup roasted unsalted pumpkin seed kernels (pepitas)
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Place roasted unsalted pumpkin seed kernels (pepitas) , light brown sugar, unsalted butter, pure maple syrup, ground cinnamon, kosher salt, and cayenne pepper in a mediumsize nonstick skillet over medium; stir with a wooden spoon. Cook, stirring often, until butter melts, mixture is fragrant, and spices coat pepitas, about 3 minutes.
Pour mixture in a single layer on to a baking sheet lined with parchment paper. Let stand at room temperature until completely cool and dry, at least 2 hours. Store in an airtight container up to 2 weeks.
Chef Cody Castiglia, Della Terra