Tilth Restaurant


Roots and NPR
January 8, 2009, 9:52 pm
Filed under: In the Media, Maria Hines (Chef/Owner), Recipes

I was a guest on the Cooking Klatch segment of Sound Focus with Megan Sukys yesterday. We chatted about root vegetables. You can listen to the segment at this link. Here are the recipes.

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Food Arts
August 28, 2008, 11:32 am
Filed under: In the Media, Recipes

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.”

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The New York Times — Again
August 28, 2008, 11:25 am
Filed under: In the Media, Recipes

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:

August 24, 2008

2008: Tomato-Preserve Ice Cream

By Maria Hines, the chef and owner of Tilth in Seattle.

For the ice cream:

Tomato preserves (see previous recipe), made with 4 pounds tomatoes, prepared up through Step 3

2 cups heavy cream

2 cups half-and-half

½ vanilla bean, split lengthwise

6 large egg yolks

¾ cup sugar

For the caramel (optional):

½ cup sugar

¼ teaspoon lemon juice

¼ cup plus 2 tablespoons heavy cream.

1. Using a slotted spoon, remove the tomatoes from their cooking syrup (reserving the syrup). Place the tomatoes in a large, heavy saucepan and mash to a fine pulp with a potato masher. Turn the heat to medium and reduce the pulp to the thickness of tomato paste, stirring constantly so it doesn’t burn. Measure out 1¼ cups. Reserve the rest for spreading on toast. Return the measured amount to the saucepan.

2. Whisk the cream, half-and-half and vanilla into the pulp and place over medium heat. Stir constantly to prevent scorching. When the mixture reaches a simmer — do not let it boil — turn off the heat. Set aside to infuse for 10 to 15 minutes.

3. Meanwhile, in a medium bowl, whisk together the egg yolks and the sugar. Whisk about 1 cup of the hot cream into the egg yolks, then return this mixture to the remaining hot cream. Stir over medium-low heat until the custard reaches 180 degrees on a candy thermometer or thickly coats the back of a spoon, then remove from the heat. The custard should be thick and creamy, similar to egg nog.

4. Half-fill a large bowl with ice water. Strain custard into a smaller bowl. Rest the smaller bowl in the ice bath and let cool, stirring often. Chill.

5. Churn the tomato custard in your ice-cream maker, following the manufacturer’s instructions. Chill.

6. To serve, make a caramel syrup if you like: In a small saucepan, combine the sugar and lemon juice with 1 tablespoon water. Cook over medium-high heat until the sugar caramelizes to a dark amber color. Remove from the heat and let cool for 1 minute. Whisk in the cream, then 3 tablespoons of the reserved tomato syrup. Scoop the ice cream into bowls and drizzle with a little caramel tomato syrup. Makes 1½ quarts.

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Bourbon Hot Chocolate
February 20, 2008, 2:47 pm
Filed under: Beverages, Recipes

We’ve had a few requests for the recipe for the hot chocolate. Here it is:

TILTH’S BOURBON HOT CHOCOLATE
SERVES 1
1 ½ cups whole milk
2 cardamom pods, roughly chopped
3 ounces Theo dark chocolate
Pinch of salt
1 ounce Woodford Reserve bourbon
Marshmallows

Simmer milk and cardamom over medium-low heat for about 20 minutes. Remove cardamom. Whisk in the chocolate an ounce at a time. If the chocolate flavor isn’t intense enough, add more chocolate pieces to taste. Add a pinch of salt to heighten the flavor. Add the bourbon to a mug and top with the hot chocolate. Serve with marshmallows on top.

From Tilth Restaurant
tilthrestaurant.com

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Mussels and Sausage
August 26, 2007, 9:08 pm
Filed under: Recipes

I love our local mussels. They taste even better with pork!

NORTHWEST STEAMED MUSSELS
SERVES 4 TO 6

5 pounds Mediterranean mussels (from Puget Sound)
2 tablespoons olive oil
1 teaspoon minced garlic
1 tablespoon minced shallot
5 pork sausage links, sliced thickly
½ cup white wine
2 cups chicken broth
1 tablespoon fresh lemon juice
¼ cup butter
Salt and pepper to taste
2 sprigs of thyme, leaves picked

  • Sort through the mussels and discard any that have broken shells. If there are any that have beards, remove the beards. Set aside.
  • In a large pot, heat olive oil over medium-high heat. Add garlic and shallots. Saute until they soften, about 1 minute. Add sausage slices. Let the pieces sear, turning as needed. Add the white wine. Stir and gently scrape the bottom of the pot to deglaze it. Let the wine reduce until the pot is almost dry. Add the chicken broth and cook until it has reduced by half.
  • Add lemon juice, butter, salt and pepper to taste, and thyme leaves. Stir to make sure the butter is incorporated into the broth. Raise the heat to high. Add the mussels, cover the pot and steam until all the shells are open, about 5 to 7 minutes.
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