Tilt was featured in Food Arts, too:

Maria Hines, Tilth, Seattle

“Tilth is one of only two restaurants in the country to receive organic certification from Oregon Tilth. Our restaurant is located in a 1917 bungalow house set in the middle of a neighborhood. I didn’t go out looking for a house to put my restaurant in. It just happened that way.”

Appetizer Porcini crème brûlée with vanilla emulsion & porcini dust. “Lucky for us, there are more varieties of wild mushrooms in the Pacific Northwest than in any other part of the world. Our porcini come from a local forager who collects them for us on the Olympic Peninsula. The crème brülée base includes a porcini-infused cream made by simmering dried mushrooms in heavy cream for an hour before steeping overnight. The next day, the cream is gently reheated and strained before the egg yolks are added. Fresh porcini are then diced, sautéed in a little butter, and seasoned before getting pureed and added to the cream base. The custards are baked in ramekins in a water bath and allowed to come to room temperature before chilling. Cooling the créme brûlée to room temperature before refrigeration seems to result in a more supple texture. To serve, sprinkle the surface with sugar and a little fleur de sel for balance; torch to caramelize. Serve with a frisée salad dressed with lemon juice, extra-virgin olive oil, parsley, shallots, salt, and pepper; vanilla bean–infused whole milk frothed with a hand blender; and a dusting of ground dried porcini.”

Entrées Braised rabbit with piperade, polenta cake & Parmesan broth. “Cure rabbit legs in a 50-50 mixture of salt and sugar with parsley stems, garlic, peppercorns, coriander, fennel seeds, bay leaf, cloves, yellow onions, and fresh thyme. After four hours, rinse, dry, and braise in duck fat until the meat is falling off the bone. Serve the legs resting atop a pan-seared polenta cake made from Anson Mills [Columbia, South Carolina] stone-ground polenta flavored with minced shallots and onions in a shallow bowl. Garnish with piperade, the Basque dish of stewed roasted peppers, tomatoes, onions, garlic, olive oil, and thyme finished with fresh parsley, chives, and Garnacha [red wine] vinegar. Ladle some Parmesan broth into each bowl.”

Skagit River Ranch goat chop with preserved plums, baby chickpeas & black mint. “All the meat that comes out of Skagit River Ranch in Washington is awesome. To help tenderize the goat chops, soak them overnight in milk before seasoning and searing to medium. Serve them over braised baby chickpeas finished to order with shallots, minced garlic, white wine, butter, parsley, and chives. I always season my chickpeas after they’ve been soaked and braised be cause adding salt too early seems to prevent them from cooking properly. For the preserved plums, poach Dandy Dapple plums in a simple syrup flavored with red wine, cinnamon stick, bay leaf, and thyme. Remove the skins, dice, and simmer for 20 minutes in the poaching liquid before serving over the chop. Garnish with a chiffonade of black mint and a reduction of the plum poaching liquid.”

Dessert Apple/crème fraîche panna cotta with cinnamon caramel sauce, apple gastrique & streusel. “Sauté chopped Gala apples in brown butter with lemon juice and a pinch of salt until tender; puree; add to a base of warm milk, homemade crème fraîche, and bloomed gelatin; pour into molds; chill until set. To serve, paint plates with some cinnamon caramel sauce; unmold panna cottas; using an apple corer, hollow out their centers; fill the holes with some more cinnamon caramel sauce; cover the opening with crunchy, baked streusel crumb topping. Garnish each with a thin apple chip, and drizzle the plates with a syrupy gastrique of apple juice, sugar, and lemon juice.”

My tomato preserve ice cream recipe appeared in Amanda Hesser’s column in the Sunday Magazine (8/24). Check out the piece here. Here’s the recipe that ran in The New York Times:

2008: Tomato-Preserve Ice Cream