Flanagan’s Farm, Portland, ME (206)
Chefs & Artisans from this Episode
Recipes from this episode
When creating this butter sauce, Chef Hayward stressed the importance of restraint when cooking with mussels: “Keep it simple to let them sing.” He used sheep’s sorrel as part of the herb blend, which has a lemon-like acidity.
Fresh tarragon supplies a hint of anise flavor to this cocktail made with earthy pear brandy, and the simple syrup lightly sweetens. To make the simple syrup, mix equal parts sugar and water and bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Immediately remove from the heat and let the syrup cool.
The large king oyster mushroom that Chef Hayward cooks with is one of the meatiest out there, but don’t confuse it with its cousin, the regular oyster mushroom, which is shaped like a shell. If you can’t find king oyster mushrooms, you can substitute shitake mushrooms or sliced portabella caps.
Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade goat’s-milk ricotta, which, if they’re available in your area, are worth trying for their earthy flavor.