Winter Cabin Escape | Part II

Pack up, go, & gather.

I recently escaped with friends in the mountains outside of the city to gather and feast. I’m still reminiscing not only about what we created together, but the time spent and memories created…

For the full story, make sure to see Part I!

It includes 2 of the 5 recipes shared in this menu:  Coffee and Cardamom Braised Lamb Shanks with Figs & Kumquat Gremolata and Grilled Halloumi & Flowering Raab with Pistachio-Olive Relish & Pickled Chilis by Tournant. It also includes 75 additional photos in this collection.

 

I hope you feel inspired by this story & plan your own escape soon with friends!

 

For the full experience, view the collection with this soundtrack.

Escape Menu

Coffee & Cardamom Braised Lamb Shanks with Figs and Kumquat Gremolata

Salt-Roasted Roots with Harissa, Burnt Lemons & Honey

Grilled Halloumi & Flowering Raab with Pistachio-Olive Relish & Pickled Chilis

Radicchio Salad with Fennel, Radishes, Tender Shoots, Buttermilk & Herbs

Easy Grilled Flatbreads

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CREDITS

Concept development, photography, art direction, prop sourcing & styling, writing by Christiann Koepke
Recipe development, menu curation, ingredient sourcing, cooking and food styling by Mona & Jaret of Tournant
Location scouting, on site management, production assistant: Russ Lowe
Production assistant: Sarah Knott

 





Radicchio Salad with Fennel, Radishes, Tender Shoots, Buttermilk & Herbs

Yield 6 servings

A robust yet refreshing salad that can easily be adapted to what you have on hand. No radicchio? Try subbing another bitter green such as endive or escarole hearts. Just aim for a sprightly salad with contrasting colors.

 

Ingredients

  • 1 medium head of radicchio, leaves washed and torn into bite-sized pieces
  • 1 small bulb of fennel, thinly sliced, fronds reserved
  • 1 cup thinly sliced mixed radishes, such as watermelon and multi colored easter egg
  • 1 cup thinly sliced persian cucumbers
  • 2 cups shoots/sprouts such as pea shoots, radish sprouts or sunflower sprouts (single variety or a mix)
  • ¼ cup torn mint leaves
  • ¼ cup picked parsley leaves

Dressing:

  • ½ cup buttermilk
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • 1 tablespoon each: chopped mint, chives, parsley
  • ¼ cup of extra virgin olive oil

Flaky sea salt, for serving

Instructions

Method:

  1. Mix all dressing ingredients together in a jar and shake to combine.
  2. In a large bowl, toss together the radicchio, fennel, radishes and cucumbers.
  3. Scatter mint, parsley and reserved fennel fronds over salad.
  4. Pile shoots and sprouts attractively in the center of the salad, allowing the other ingredients to show around the edges.
  5. To serve, sprinkle flaky salt over salad, then drizzle dressing over and toss together at the table.

Time saving ideas:

  • Prepare radicchio and sliced vegetables in advance.
  • Prepare dressing ahead of time.










Salt-Roasted Roots with Harissa, Burnt Lemons & Honey

Yield 6 servings

This technique of roasting root vegetables whole in salt couldn’t be more simple and yields tender and well-seasoned (but miraculously not salty) vegetables.

 

Ingredients

  • 1 pound rainbow carrots, scrubbed and trimmed but left whole and unpeeled
  • 2 pounds small mixed root veg (no larger than 2” in diameter) such as golden or chioggia beets, purple top or scarlet turnips, watermelon radish, etc., scrubbed and trimmed but left whole and unpeeled
  • 1 pound kosher salt mixed with aromatic herbs and spices of choice, such as:
  • 2 bay leaves
  • 2 sprigs of thyme or rosemary
  • 2 tablespoon whole coriander seeds
  • 2 tablespoon pink or black peppercorns
  • Zest of one lemon
  • 2 tablespoons harissa
  • 1 tablespoon honey
  • 3 tablespoons good extra virgin olive oil
  • 1 lemon

Instructions

Method:

  1. Spread an even 1” layer of seasoned salt in a 12” cast iron skillet. Nestle carrots and roots into salt and pour remaining salt over vegetables to cover.
  2. Cook uncovered on a grate over coals at medium heat for 40-50 minutes, or until tender when pierced with a knife.
  3. Remove from heat and let cool slightly. Gently remove vegetables from salt, brushing away all excess salt with a clean towel or pastry brush.
  4. Halve lemon and grill, cut side down, on a grate over the fire until softened, blackened and juicy.
  5. Leaving carrots whole and cutting other roots in halves or quarters, mound vegetables attractively on a platter. Drizzle over harissa, honey and olive oil. Garnish with burnt lemons to be squeezed over the platter at the table.

Time saving ideas:

  • Scrub and trim all vegetables in advance.
  • Pre-mix seasonings into salt.

 

Easy Grilled Flatbreads

These flatbreads are a snap to prepare. They are wonderful cooked until nicely charred in spots, then used to dip into fire-roasted brie or to soak up delicious juices from the lamb.

Ingredients

Pre made pizza dough

Instructions

-Pick up pre-made pizza dough from the market or your favorite pizzeria.

-Stretch bits of dough into flatbread shapes and grill over medium high heat on a grate over the fire until firm and slightly charred. Flip over to cook the other side. Serve while hot.


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