Briar's Pleasant Creek Ranch Flank Steak with Gold Creek Cumin Cheddar Fondue and Roasted Winter Vegetables

15 March 2012

Talisker on Main's Chef de cuisine Briar Handly grew up in Rutland, Vermont where a favorite childhood dish was cauliflower with cheese sauce. Here is a 'slightly' updated version of that dish with lots of awesome winter veg and fondue made from Gold Creek cheddar. You can tell that someone really loves to cook when they make stuff like this at home on their one day off a week! We should all be as lucky as Briar's girlfriend Melissa Gray

Serves 4

  • 2 Cups Gold Creek Cumin Cheddar, grated
  • 1/2 Cup Gold Creek Smoked Parmesan Cheese, grated
  • 1/4 - 1/2 Cup Cornstarch
  • 1 Cup Red Barn Apple Cider
  • Salt and freshly ground pepper.

Fondue:

In a bowl toss the cheddar and parmesan cheese with just enough corn starch to coat the cheese.

In a medium sauce pan heat the apple cider over medium heat. Slowly whisk in the cheese until a smooth fondue consistency is achieved. Do this at absolutely the last moment as the cheese will firm up after sitting for to long. Season to taste with salt and pepper.

Flank Steak:

Season four 6 ounce pieces of flank steak (aka bavette) with olive oil, salt and fresh cracked black pepper.

Heat a grill to high and cook the steak to medium rare. Plan on 3–5 minutes per side depending on the thickness of the steak.

Roasted Winter Vegetables:

  • 1/2 Cup Baby Carrots, cleaned with a brush
  • 1/2 Cup Leeks, cut into 1/2" rounds and washed
  • 1/2 Cup Baby Turnips, cleaned with a brush
  • 1/2 Cup Fingerling Potatoes, cleaned and sliced into rounds
  • 1/2 Cup Sunchokes, peeled
  • 1/2 Cup Sweet Potatoes, medium dice
  • 1/2 Cup Romanesco, florets cut in half
  • 1/2 Cup Cauliflower, florets cut in half
  • 1/4 Cup Garlic Cloves
  • 1 teaspoon Thyme, fresh and chopped

Set a oven to 425º Place the vegetables in a medium sauce pan and coat with olive oil. Roast in oven until tender while stirring frequently. Season to taste with salt, pepper and thyme.

Winter Harvest Salad

Yield: 4 servings

  • ½ Cup Kale. stems removed, leaves julienned & blanched in salted water
  • ½ Cup Mustard Greens, stems removed, leaves julienned & blanched in salted water
  • 1/2 Cup Frisée, trimmed & washed
  • 1 Cup Treviso, outer greens removed, julienned and washed
  • ½ Cup Pomegranate Seeds
  • ½ CupCitrus Segments, orange, tangerine or blood orange
  • ¼ Cup Hazelnuts, toasted and rough chopped
  • ½ Cup Carrots, peeled into ribbons

Place all ingredients into desired serving bowls. Dress with the huckle berry vinaigrette and season with salt and pepper.

Huckleberry Vinaigrette

Yield: 3 Cups

  • 2 Cup Huckleberries
  • ½ Cup Slide Ridge Honey
  • ½ Cup Slide Ridge Honey Vinegar
  • 2 Cup Extra Virgin Olive Oil
  • Salt to taste

Place the huckleberries, honey and a splash of water in a medium saucepan and cook over low heat until a slight syrup like consistency is reached.

Strain the liquid through a fine mesh strainer with a ladle.

In a bowl mix the huckleberry juice and vinegar with a whisk.

Slowly add in the Olive Oil while constantly whisking

Season to taste with salt.

Tuscan Summer and Winter Vegetable Saute

Briar's collection of preserved summer veg is truly enviable and the pickled vegetables in this recipe bring winter to life. (If you haven't canned your own pick a peck at your localv specialty food store).

Yield: 4 Servings

Canned Summer Vegetables:

  • 2 Cup Cherry Tomatoes preserved in Olive Oil
  • 1 Cup Pickled Anaheim Peppers, mirasol and mariachi
  • 1 Cup Artichoke Heart canned in white wine, lemon juice and vegetable stock.
  • Fresh Winter Vegetables:
  • 1 Cup Cauliflower Florets, small dice
  • 2 Garlic Cloves, sliced thin
  • 1 Cup Beet Greens, torn into small pieces
  • 1 Cup Kale, torn into small pieces
  • 1 Cup Baby Turnips, scrubbed with brush

In a large sauté pan over medium heat sauté all the vegetables except the garlic in olive oil. Add in the garlic at the end of cooking and deglaze with a splash of white wine. Season with salt, chili flake, lemon zest and parsley leaves