Colorado
Kitchen
5515 Colorado
Ave. NW
Washington, D.C.
202-545-8280
Gillian Clark - Chef/Owner
Root Vegetable Cobbler
Ingredients:
1) 1 cup diced Sweet Potato
2) 1 cup diced Yukon Gold Potato
3) 1 cup diced Turnip
4) 1 cup diced Rutabago
5) 1 cup diced Parsnips
6) 2 tsp. fresh Thyme Leaves
7) 2 tsp. Salt
8) 1/2 tsp. Black Pepper
9) 4 tsp. Butter or Chicken Fat
10) 1 cup Chicken Stock
11) Biscuit Topping (see recipe below)
Preparation:
1) Melt the butter or fat in a baking dish with the
thyme leaves.
2) Add the vegetables, salt and pepper.
3) Boil the chicken stock and pour over the vegetables.
4) Cover with the rolled out biscuit topping.
5) Seal well at the edges and brush with beaten egg.
6) Bake at 50 minutes in a 350 degree oven.
The Biscuit Topping
Ingredients:
1) 2 3/4 cup Flour
2) 1/3 cup Butter
3) 1 tbs. Baking Powder
4) 1 tbs. Sugar
5) 1 tsp. Salt
6) 1 cup Buttermilk
7) 1/2 cup Heavy Cream
Preparation:
1) Sift together the flour, baking powder, sugar and
salt.
2) Cut in the butter so the mixture resembles coarse
meal.
3) Stir in the milk and cream.
4) On a floured surface, knead the dough 10 to 12 times.
5) Roll or pat out to about 1/2 inch thickness.
Pork Chop with Muscavado Caramel
(Also served with the Root Vegetable
Cobbler)
The Pork Chops
Ingredients:
1) 4 Pork Chops (Center cut with the rib...about 10
oz. each)
2) Salt and Pepper
3) 1 tbs. Vegetable Oil
Preparation:
1) In a heavy skillet, heat the oil over medium-high
heat.
2) Brown the pork chops 4 minutes per side.
3) Finish cooking in a 350 degree oven for another 15
minutes.
The Muscavado Caramel
Ingredients:
1) 1 cup of Sugar (Muscavado preferably)
2) 1/4 cup Water
3) 1/4 cup Heavy Cream
4) Salt and Pepper to taste.
Preparation:
1) In a heavy saucepan. simmer the sugar and water over
medium heat.
2) Stir constantly so the mixture browns and thickens
but doesn't burn.
3) Stir in the cream.
4) Remove from the heat and season with the salt and
pepper.
Good Eating!!!