This week’s episode of Moveable Feast with Relish reveals Boston’s undeniable passion for creating truly epic feasts. Host Alex Thomopoulos is joined by two chefs credited with propelling Boston’s Italian food scene to new heights – James Beard Award Winning Chef Karen Akunowicz and Chef Douglass Williams. Chef Karen, a pasta guru, takes us to One Mighty Mill, to source the secret to her award-winning pasta – local, fresh-milled wheat. Then it’s off to the picture-perfect farm Gibbet Hill to source everything from fresh vegetables to farm-raised duck. And then it’s time to cook and feast. On the menu: Farro Pappardelle with Rabbit, Figs, Prosciutto and Mushrooms; and Toasted Duck with Golden Raisin-Poppyseed Sauce; Foccacia Garlic Bread; and Blueberry-Concord Grape Shortcakes with Mascarpone Cream.
Gibblet Hill, Boston (812)
Recipes from this episode
The fluffy, flaky biscuits served with a warm compote made with concord grapes, blueberries and figs and topped with a mascarpone cream is a delicious tribute to New England in the fall.
Simple, seared duck breasts get a boost of flavor and texture from an easy-to-make raisin jam sauce. The sauce adds sweetness and texture to the dish.
Lean, mildly flavored rabbit is delicious when slow-cooked, and adds deep, earthy tones to the hearty farro pappardelle.
Fresh pasta made with a combination of farro and wheat flour is hearty and full of texture and flavor. Look for farro flour in specialty shops or online.