Cooking

Chef at Home: Brett Uniss

Brett Uniss knows a little something about what the seasons call for—especially winter. “You really have to embrace the dreariness,” says Uniss, who lives west of Carlton near the regenerative farm that supplies the meat for the McMinnville restaurant he leads, Humble Spirit. “When I come in out of the cold, I really want those meals that are going to warm me up and carry me through.” Uniss shared with us his menu for a perfect rainy Oregon day, based on ingredients he gathers from Source Farms.


556A1581

Whole-Grain Sourdough With Braised Greens and Poached Farm Egg

(Serves 4)

Ingredients:

  • 1/4 lb Source Farms smoked bacon, diced
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 3 bunches of braising greens (kale, Swiss chard, collard greens, beet greens, etc.)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1T apple cider vinegar
  • 2T olive oil
  • 4 pc Punk Rock Bakery sourdough, sliced thick
  • 4 Source Farms eggs
  • Jacobsen pure flake sea salt, to taste

Preparation:

  1. For the braised greens: Render the diced bacon on medium heat in a shallow pot until crispy. Add the shallots and garlic, and cook until translucent. Add the washed braising greens, and stir until wilted and tender. Season with kosher salt, pepper, and apple cider vinegar.
  2. To toast the sourdough: Brush with olive oil and season with salt and pepper, and use a hot pan to create a crusty toast and dark caramelization. Scratch the surface of the toast with a raw clove of garlic when it comes out of the pan, and place the toast on a plate.
  3. For the eggs: In a pot of boiling salted water, poach the eggs until the white is firm but yolk remains runny, about 4 minutes. To assemble: Place the braised greens on top of the sourdough toast and place the poached eggs on top of the greens. Drizzle with olive oil and season with a touch of flake sea salt.

556A1698

Tabula Rasa Farms Ham Hock With Collard Greens Soup

(Serves 4)

Ingredients:

  • 1 Source Farms smoked ham hock
  • 1 yellow onion, diced
  • 8 cloves garlic, peeled & minced
  • 2 carrots, peeled & diced
  • 1 oz pork lard or bacon fat
  • 2 bunches of collard greens, washed & chopped
  • 3 PT chicken or vegetable broth
  • 1 sprig thyme
  • 1 bay leaf
  • ½ C cannellini beans, soaked (optional)
  • Kosher salt and ground black pepper, to taste
  • 2 oz olive oil
  • 1 T red wine vinegar or sherry vinegar

Preparation:

  1. In a medium-size heavy-bottom pot on low heat, sweat the onion, garlic, carrots, and a pinch of salt in the lard.
  2. Once the vegetables are tender, turn the heat up to medium-high and add the washed and chopped collard greens. Stir frequently while cooking greens until they are fully wilted.
  3. Add the stock, ham hock, herbs and beans (if using), and bring the soup to a simmer. Turn to low and maintain a gentle simmer until the ham hock is falling apart (about 3 hours). 
  4. To finish the soup, break the ham hock into pieces and remove the bone as well as the thyme sprig and bay leaf. Adjust the salt to taste and add a liberal grind of black pepper, the olive oil and a bit of vinegar to help balance the fat.

556A2273 copy

Roasted Source Farms Chicken With Root Vegetables and Herbed Jus

(Serves 4)

Ingredients:

  • 3 qt water
  • 1 lemon, halved
  • 2 bay leaves
  • ½ bunch parsley
  • 6 whole sprigs thyme, plus 1 sprig chopped
  • ¼ C honey
  • 1 head of garlic, halved
  • 1t black peppercorn
  • 1C kosher salt
  • 1 Source Farms chicken
  • 2T butter, softened
  • Ground black pepper, to taste
  • 2 lb root vegetables (carrot, parsnip, celeriac, turnip, onion) washed, peeled & diced
  • 2 oz olive oil
  • 1 sprig sage, chopped
  • 1 sprig rosemary, chopped
  • 5 sprigs parsley, chopped

Preparation:

  1. Place water, lemon, bay leaves, parsley, whole sprigs thyme, honey, garlic, black peppercorn and kosher salt in a pot, and bring to a simmer. Allow to cool, then place in the refrigerator to chill. This can be done a day or two in advance.
  2. Place the chicken in the brine, refrigerate and allow to brine for 24 hours. Remove the chicken from the brine and pat dry. Tie the chicken to help it roast evenly, then rub with butter and fresh ground pepper.
  3. Place the root vegetables in a roasting pan, coat with the olive oil, and season lightly with salt and ground black pepper. Place the chicken on top of the vegetables and roast in a 425°F oven for about 90 minutes. Check the chicken at the joint by the thigh to see if the juices run clear. Allow the chicken to rest for 20-30 minutes before carving.
  4. While the chicken is resting, collect the pan juices that were rendered during the cooking process, add the chopped herbs and adjust the seasoning to taste.
  5. Place the carved chicken back on top of the roasted vegetables, top with the herbed jus and serve the whole roasting pan at the table, family-style.