Courtesy Andrew Brady, chef/owner, Field & Vine, Somerville, MA
In Somerville, Massachusetts, sustainably sourced, produce-driven Field & Vine changes its menu to fit every season and features wines that adhere to a natural perspective. The following recipes showcase an array of November’s proudest ingredients and create a bright greeting for the meal to come.
- ¼ cup apple cider vinegar
- 1 teaspoon honey
- 3 bags chamomile tea
- 4 slices thick cut bacon, cut into ¼-inch pieces
- Juice of 1 lemon
- 2 Honeycrisp apples, cored and small diced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot
- 1 clove garlic
- 1 tablespoon kosher salt, plus more to taste
- ½ cup canola oil
- 1 2-pound green kohlrabi, peeled and julienned
- 3 tablespoons poppy seeds
- 2 sprigs of tarragon, leaves only
- 4 sprigs of dill, leaves only
- Black pepper, to taste
In small pot, bring vinegar and honey to boil. Turn off heat, add tea bags and steep 5 minutes. Discard tea bags, and let cool.
Meanwhile, in skillet over medium heat, cook bacon, stirring frequently, until brown and crisp. Using slotted spoon, transfer bacon to plate lined with paper towels. In mixing bowl, pour lemon juice over apple cubes. Add olive oil, and toss to combine. Set aside. In blender, purée mustard, infused vinegar, shallot, garlic and 1 teaspoon kosher salt. With motor running, slowly drizzle in canola oil until emulsified.
In large bowl, toss kohlrabi, bacon, apples, dressing, poppy seeds and herbs. Season with salt and pepper, to taste. Serves 6–8.
Clean and destem 2 pounds wild fall mushrooms, and break into large bite-sized pieces. In large pot over medium heat, toast zest of 1 lemon, 3 cloves garlic, 1 stick cinnamon, 2 star anise pods and 1 whole dried bird’s eye chili until fragrant. Add mushrooms, 2 cups olive oil, ½ cup Sherry vinegar and leaves of 1 sprig each rosemary and thyme. Bring to simmer, and cook until mushrooms are tender. Season with kosher salt, to taste. Cool to room temperature. Serves 6–8.
Peel and julienne 4 large white onions. In medium pot, melt 4 tablespoons butter over medium-high heat. When butter starts to bubble, add onions and 1 tablespoon salt. Cook until onions begin to caramelize, about 5 minutes. Using spatula, scrape bottom of pan to loosen onions that stick.
Continue to cook, scraping occasionally and adding water if needed, until onions are deep golden brown. Transfer onions to baking sheet, and let cool.
In mixer with paddle attachment, whip 8 ounces cream cheese on high until light and fluffy, about 3 minutes. Lower speed, and slowly pour in ½ cup buttermilk. Add cooked onions and 1 tablespoon onion powder. Add 1 bunch diced chives. Season with salt and black pepper, to taste. Continue mixing until ingredients are well combined. Garnish with chopped scallions. Serve with chips. Makes about 4 cups.
Meinklang 2017 Foam White (Burgenland). “It’s skin-macerated Pinot Gris, lively, energetic and a real crowd pleaser,” says Sara Markey-Brady, general manager/wine director at Field & Vine. “There’s enough acid to balance the richness of the potato chips and dip, [and] enough earth and aromatics to elevate the mushrooms.”
Cantina Ribelà 2018 Pentima Bianco (Lazio). This unfiltered blend of Malvasia and Trebbiano receives about a week of skin contact. “[It] definitely takes on some lovely warmer spice notes, which I think would pair nicely with the earthy notes of the mushrooms,” says Markey-Brady. “There’s also a citrusy, zesty quality that will help balance those rich chips, and this lovely apple richness will match the salad and complement the bacon nicely.”