Smoked Einkorn Porridge
Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin
Chef Bradyn Kawcak of Atelier | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Enoki Barigoule:
680 grams enoki mushrooms, cleaned and trimmed
40 grams sliced shallot
8 grams sliced garlic
20 grams sliced fennel
200 grams white wine
100 grams extra virgin olive oil
5 grams thyme sprigs
5 grams rosemary sprigs
5 grams sage leaves
20 grams kosher salt
2 grams ground black pepper
Chicken Skin:
300 grams chicken skin
Pickled Turnips:
100 grams diced turnips
5 grams kosher salt
150 grams white wine vinegar
100 grams granulated sugar
Smoked Cream:
1 cup heavy cream
Smoked Einkorn Porridge:
1 cup einkorn kernels, soaked in 4 cups water overnight
1 teaspoon minced thyme
1 teaspoon lemon juice
1 teaspoon kosher salt
Turnip Greens:
Neutral oil
8 cups turnip greens, trimmed, stems minced and reserved
2 tablespoons minced shallot
1 tablespoon minced garlic
⅓ cup white wine
1 tablespoon kosher salt
Zest of 1 lemon
METHOD
For the Enoki Barigoule:
Place mushrooms in a large nonreactive container. Set aside. In a pot over medium heat, bring all remaining ingredients to a simmer. Strain liquid over mushrooms until fully submerged. Cover container with parchment paper. Let cool to room temperature, then refrigerate 1 month.
For the Chicken Skin:
Heat oven to 300°F. Place chicken skin on a sheet tray with a wire rack. Roast 2 hours, or until chicken skin is rendered and crunchy, stirring every 20 minutes. Let cool, then transfer to an airtight container and reserve.
For the Pickled Turnips:
In a mixing bowl, toss turnips with salt. Let sit 30 minutes at room temperature. In a pot over medium-high heat, bring vinegar, sugar, and 50 grams water to a boil. Pour mixture over turnips. Let cool to room temperature. Transfer to an airtight container and refrigerate.
For the Smoked Cream:
Heat a smoker to 135°F. Place heavy cream in an oven-safe container. Place over an ice bath, cover with a cheesecloth, and smoke 1 hour. Let cool.
For the Smoked Einkorn Porridge:
Strain and rinse einkorn kernels. Set aside. In a large pan over medium-high heat, add einkorn and toast until lightly browned and fragrant. Remove from heat and let cool 5 minutes. Add Smoked Cream and 1 cup water. Return pan to low heat and cook until kernels are tender and Smoked Cream has thickened, stirring occasionally. Season with thyme, lemon juice, and salt. Reduce heat and keep warm,
For the Turnip Greens:
In a sauté pan over medium flame, heat oil. Add turnip stems, shallot, and garlic. Sauté until alliums are soft and translucent. Add turnip greens and cook until wilted. Deglaze pan with wine. Reduce heat and continue to cook until liquid has fully evaporated, stirring often. Season with salt and lemon zest. Reduce heat and keep warm.
To Assemble and Serve:
In a shallow serving bowl, spoon Smoked Einkorn Porridge. Top with desired amount Turnip Greens and Enoki Barigoule. Garnish with Chicken Skin and Pickled Turnips.
