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Smoked Maple and Scotch Old Fashioned

By
Abdul Rafay
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0
A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.
A sweet and smoky cocktail perfect for sipping by the bonfire.

In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.

Smoked Maple and Scotch Old Fashioned Recipe

Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.

Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.

Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.

Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.

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A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.

Smoked Maple and Scotch Old Fashioned

  • Author: Quelcy Kogel
Print Recipe

Ingredients

Scale
  • 2 ounces Scotch
  • 1 tsp smoked maple syrup
  • Dash of Angostura bitters
  • Grilled peach halves
  • Fresh herbs such as mint, sage, or rosemary

Instructions

  1. Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved.
  2. Add a single large ice cube, then garnish with grilled peach halves and garden herbs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe, Styling and Story by Quelcy Kogel
Photography by Matt Dayak

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20 Minute Lazy Dinners

By
Anna Franklin
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0
A plate full of Easy Pesto Pasta with sausage, lemon slices, and asparagus all in a green sauce.

A perfectly delicious dinner in 20 minutes? Yes, Virginia: there is a way. All you need is a trip to the grocery store. TABLE contributor Anna Franklin shows us how to do 20 minute Lazy Dinners with these 4 recipes.

20 Minute Easy Pesto Pasta

A small plate of Easy Pesto Pasta with basil, sausage, pesto sauce, and asparagus as a large plate of the dish sits in the background.

First, you quickly sauté sausage, pine nuts and asparagus. Add your favorite store-bought pesto and some heavy cream…and BAM! A pasta sauce is born.

20 Minute Beef Bulgogi Bowl

A beef bulgogi bowl with rice, cucumbers, radishes, carrots, and beef.

Sesame oil and soy sauce, along with store-bought kimchi and Korean BBQ sauce, form the flavorful backbone of this breathtakingly easy dinner. You will love it as much as we did.

20 Minute Creamy Chipotle Chicken Enchilada Skillet

Creamy enchilada with limes and garnishes in a skillet

Shred the meat from a rotisserie chicken. Sauté an onion. Flavor it with store-bought enchilada sauce, chipotle peppers and green chiles. Add a bit of heavy cream and some Mexican cheese. You’re just minutes away from a heavenly dinner.

20 Minute Coconut Red Curry

Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

Thai cuisine is famous for its use of coconut milk and spicy curry sauces. Armed with commonly available grocery store items, and a clutch of your favorite fresh veggies, a memorable red curry is well within your reach. Wow the folks around your table with something new and oh-so-tasty. 

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla

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Spice Up Your Summer Cooking With 9 In-season Pepper Recipes

By
Star Laliberte
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0
Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

Looking for fresh ways to spice up your summer cooking this season? Try our 9 in-season, garden-fresh pepper recipes. Peppers roast beautifully, add crunch to salads, bring warmth to sauces, and can transform even the simplest meal into something vibrant and memorable.

Below, we’ve rounded up some of our go-to recipes featuring different varieties of in-season peppers. Each one shows off the unique flavor profile of the pepper it stars—so you can enjoy the full spectrum of sweet, smoky, and spicy all season long.

Pepper Recipes Bursting With Flavor

Pork Chop with Bacon and Pickled Peppers

An aerial shot of a gray/blue/green plate holding a Pork Chop with Bacon and Pickled Peppers

First, brined to enhance its flavor and tenderness, seared to achieve a perfect caramelized crust, and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers elevates a familiar cut of meat into a remarkable dining experience.

Seafood Stuffed Poblano Peppers

An above shot of a sea-green, light blue bowl filled with Seafood Stuffed Poblano Peppers.

Our Seafood Stuffed Poblano Peppers recipe takes the classic stuffed pepper dish to new heights. Perfect for family gatherings or a cozy dinner, this dish not only satisfies the palate but also elevates the traditional stuffed pepper to an extraordinary culinary delight.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes

A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Moroccan Spiced Lamb Stuffed Peppers

A colorful and vibrant dish featuring roasted baby sweet peppers stuffed with a flavorful Moroccan-spiced ground lamb mixture, garnished with dollops of creamy coriander yogurt, olive tapenade, and fresh mint leaves.

Lamb is the most common meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. This Moroccan Spiced Lamb recipe was a part of our end-of-summer party to celebrate the last warm evening of the year, but its spices can also be a warming ingredient for the cold months.

Easy Ozette Potatoes Recipe with Corbaci Peppers and Sausage

A plate of ozettes, Corbaci peppers, and sausage on a white background

Elevate your culinary repertoire with this flavorful Ozette Potatoes Recipe with Corbaci Peppers and Sausage. Our easy roasted ozette recipe is a must-try for anyone eager to explore new and exciting ingredients.

Simple Sausage and Peppers

An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

This Simple Sausage and Peppers recipe is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Our Romaine Arugula and Lentil Salad features confit tomatoes and roasted peppers. This vibrant dish’s earthy flavors of olive oil-roasted peppers and tomatoes beautifully complement the fresh greens and hearty lentils, all tossed in a tangy balsamic dressing. So substantial and satisfying, this salad makes for a perfect dinner option that will leave you forgetting you’re eating salad.

Italian Beef Sandwich with Homemade Fried Peppers

Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

Finally, this delicious beef sandwich is a year-round favorite, guaranteed to satisfy any appetite! Whether you’re packing a picnic to enjoy at the park or hosting a casual weekend gathering on the patio, these sandwiches are an excellent alternative to traditional hamburgers. Simply assemble a few sandwiches, wrap them individually in foil to keep them warm, and pair them with your favorite beer for a delightful cold-weather picnic.

Carrot, Bell Pepper and Coconut Milk Soup

An above shot of a white bowl filled with a yellow liquid, Carrot, Bell Pepper and Coconut Milk Soup, sitting on a white picnic table. A silver spoon sits to the side.

Creamy, refreshing, and Thai-inspired this Carrot, Bell Pepper and Coconut Milk Soup is a vibrant soup recipe that harmonizes sweet carrots and bell peppers with tangy lime juice and apple cider vinegar, while ginger brings a lively kick. Serve it chilled or gently warmed—it never disappoints.

Story by Star Laliberte

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Roasted Beets

By
Jordan Snowden
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0
An aerial shot of a dark blue plate holding a serving of roasted beets

When the air turns crisp and leaves begin to crunch underfoot, the table craves something earthy, warm, and grounding. Roasted beets are fall in their purest form: sweet, jewel-toned roots that soften and deepen as they slow-roast, capturing the essence of the season’s golden light. Here, they meet tangy chèvre, a drizzle of syrupy balsamic reduction, and a scattering of Marcona almonds for crunch. A touch of lemon zest and fresh parsley keep the dish lively, brightening the richness with just the right lift. Rustic and elegant—equally at home at a weeknight supper or a holiday table, celebrating the abundance and warmth of autumn.

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An aerial shot of a dark blue plate holding a serving of roasted beets

Roasted Beets

  • Author: Philip Call
Print Recipe

Description

Roasted beets are fall in their purest form.

Ingredients

Scale
  • 5–6 medium golden beets
  • 12 oz fresh chèvre goat cheese (Goat Rodeo)
  • 2 cups balsamic vinegar
  • Extra-virgin olive oil
  • Lemon zest
  • Marcona almonds
  • Parsley

Instructions

  1. Wrap beets in foil. Roast in a 300 degree oven for 1–2 hours or until a toothpick can be inserted and removed easily. Allow to cool.
  2. Reduce balsamic by 3/4. Let cool.
  3. Spread 3 oz of fresh chèvre on a plate. Arrange sliced beets on top. Season.
  4. Garnish with reduced balsamic, olive oil, lemon zest, and parsley.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Pork Chop with Bacon and Pickled Peppers 

By
Jordan Snowden
-
0
An aerial shot of a gray/blue/green plate holding a Pork Chop with Bacon and Pickled Peppers

Brined, seared and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers recipe transforms a familiar cut into something extraordinary. The overnight brine infuses the chop with flavor and tenderness, while a quick sear in rich tallow or duck fat creates a golden crust. Smoky bacon, confit garlic, and tangy pickled peppers come together in the pan to make a sauce that’s rustic yet elegant; an irresistible mix of salty, sweet, and spicy. It’s the kind of restaurant-worthy pork chop recipe that feels celebratory but approachable, equally suited to a weeknight indulgence or a dinner party centerpiece.

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An aerial shot of a gray/blue/green plate holding a Pork Chop with Bacon and Pickled Peppers

Pork Chop with Bacon and Pickled Peppers 

  • Author: Philip Call
  • Yield: 1 Pork Chop 1x
Print Recipe

Description

Brined, seared, and finished with a sizzling pan sauce.

Ingredients

Scale
  • 1 lb pork chop (rib or short loin) (Serenity Hill Farms)
  • 4 oz bacon
  • 5 or 6 pickled peppers (see below)
  • 10 cloves confit garlic
  • 1 gal water
  • 1 cup kosher salt
  • 1 cup dark brown sugar
  • 1 bulb garlic
  • ¼ cup mustard seed
  • 2–3 fresh bay leaves

Instructions

  1. Combine water, salt, sugar, bay leaves, mustard seed, and garlic until dissolved. Place your pork chop in and refrigerate for 12 hours.
  2. Remove pork chop from brine, and air-dry uncovered in refrigerator for 12 hours.
  3. Sear the pork chop in tallow or duck fat in a frying pan until one side is browned to your liking. Flip it in the pan and transfer to a 450 degree oven for 10–15 minutes until medium (135 degrees). Remove from pan to a resting rack, rest for 5 minutes.
  4. In the hot pan add bacon, garlic, and pickled peppers.  Add red pepper flakes and baby peppers to taste. Cook until bacon develops a good sear. Pour the contents of the pan over the pork chop on a plate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Pickled Peppers 

  • Author: Philip Call
  • Yield: 5 lbs 1x
Print Recipe

Ingredients

Scale
  • 5 lb mini bell peppers (Coldco Farm)
  • ½ gallon white distilled vinegar
  • 1 ¼ cups white sugar
  • ¼ cup + 2 tsp kosher salt
  • ½ cup red pepper flakes
  • ¼ cup mustard seed

Instructions

  1. Cut tops off of peppers (save for stock).
  2. Add all ingredients except peppers to a pot and bring to a boil.
  3. Pour hot liquid over peppers; cover tightly
  4. Let cool to room temperature, then refrigerate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Beef Shank with Confit Garlic and Polenta

By
Jordan Snowden
-
0
An above shot of a green plate with high edges, holding Beef Shank with Confit Garlic and Polenta

There’s a certain romance to dishes that ask you to slow down, and braised beef shanks are just that. Hours in the oven transform a humble cut into something luxurious, the meat giving way to the touch of a fork and bathed in a sauce of red wine, demi-glace, and sweet root vegetables. Creamy polenta, enriched with chèvre and Reggiano, forms a velvety bed for the braise. While roasted carrots and parsnips glazed with honey add brightness and a touch of earthiness. Confit garlic weaves through it all with its soft, caramelized depth, turning what could be a heavy winter dish into one layered with nuance and warmth. Beef Shank with Confit Garlic and Polenta is a meal that feels celebratory but deeply grounding. The kind of cooking that makes a table feel abundant, generous, and worth gathering around.

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An above shot of a green plate with high edges, holding Beef Shank with Confit Garlic and Polenta

Beef Shank with Confit Garlic and Polenta

  • Author: Philip Call
Print Recipe

Description

It’s a meal that feels celebratory but deeply grounding.

Ingredients

Scale

Confit Garlic

  • 12 cloves garlic
  • Olive oil (enough to cover garlic)

Beef Shanks 

  • 2 beef shanks from Pasture Perfect Beef
  • 1 ½ liters dry red wine
  • 1 qt demi-glace (homemade or store bought, see below)
  • 3 large onions
  • 4–5 carrots from Haffey Family Farm
  • 1 stalk celery
  • 1 bulb garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet

Polenta

  • 1½  cups coarse cornmeal
  • 2 cups water
  • 1 cup heavy cream
  • 4 oz chèvre
  • 4 oz Reggiano
  • 2 oz butter

Roasted Carrots & Parsnips 

  • 1 lb each carrots and parsnips (Haffey Family Farm)

Demi-Glace – Glace de Viande

  • 50 lb beef bones (Pasture Perfect Farm)
  • 10 lb onions
  • 5 lb carrots
  • 5 lb celery (Haffey Family Farms)
  • 3 bulbs garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
  • 15–20 lb chicken feet (Farm 57)

Instructions

Confit Garlic

  1. Simmer on low for 2–2½ hours
  2. Let cool and store in oil.
  3. Once you’ve used the garlic cloves, be sure to use the oil to sauté things, make dressing, hummus, etc.

Beef Shanks 

  1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
  2. Place shanks in a Dutch oven, add diced vegetables and sachet.
  3. Pour liquid over tails and vegetables. Add 1–2 cups water — enough to almost cover shanks.
  4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
  5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Polenta

  1. Bring water to a boil, slowly add cornmeal while whisking; reduce heat to low and stir with a wooden spoon for 20 minutes.
  2. Add cream and cheeses, continue to stir until incorporated.
  3. Finish with butter. Season with salt and pepper, serve as soon as possible.

Roasted Carrots & Parsnips 

  1. Toss in 2 tbps olive oil
  2. Roast in 480 degree oven to desired doneness.
  3. Season to taste, glaze with honey (Highland Honeybees) 2 minutes before removing from oven.

Demi-Glace – Glace de Viande

  1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
  2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
  3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
  4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Roasted Beets

Chicken Marsala

By
Jordan Snowden
-
0
An above shot of a brown ceramic bowl filled with Chicken Marsala.

There’s nothing quite like the comfort of roast chicken. But this chicken marsala recipe gives it a soulful, elegant turn. After an overnight in a lemon-and-garlic brine, and a spell in the oven, the bird emerges with skin that shatters under the fork, roasted in duck fat until blistered and golden. Maitake mushrooms, seared until their ruffled edges crisp and their centers go silky, tumble into a Marsala and demi-glace reduction that’s as heady as it is rich. The sauce pools around the chicken like velvet, carrying whispers of caramelized wine and slow-simmered stock. A final sprinkle of fines herbes brightens the plate, lifting its deep flavors into something both grounded and celebratory. It’s the kind of dish that feels slow and generous. The kind of dish you linger over with good company and a glass of wine.

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An above shot of a brown ceramic bowl filled with Chicken Marsala.

Chicken Marsala

  • Author: Philip Call
Print Recipe

Description

There’s nothing quite like the comfort of roast chicken, but here it’s given a soulful, elegant turn.

Ingredients

Scale

Chicken

  • 1 whole chicken (Farm 57)
  • 1 gal water
  • 1 cup Kosher salt
  • 1 cup granulated sugar
  • 2 lemons
  • 1 bulb garlic
  • 1 lb Maitake (Bounty Beneath)
  • 6 oz Marsala
  • 6 oz demi-glace (store bought or homemade, see below)
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Duck fat (or tallow) (Joe Jurgielewicz & Son)
  • Extra-virgin olive oil
  • Fines herbes (parsley / chervil / tarragon / chive) (Coldco Farm)

Demi-Glace – Glace de Viande

  • 50 lb beef bones (Pasture Perfect Farm)
  • 10 lb onions
  • 5 lb carrots
  • 5 lb celery (Haffey Family Farms)
  • 3 bulbs garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
  • 15–20 lb chicken feet (Farm 57)

Instructions

Chicken

  1. Combine water, salt, sugar, sachet, halved lemons, and garlic into a brine. Pour over chicken. Refrigerate for 12 hours.
  2. Remove from brine, place uncovered on tray. Refrigerate for 12 hours.
  3. Oil sheet tray with duck fat. Break down chicken into 2 breasts, 2 legs, 2 thighs. Place chicken pieces on the prepared tray. Roast at 450 degrees for 20–30 minutes until skin is very crisp.
  4. Add 2 oz duck fat to a very hot skillet. Add cleaned Maitakes (reserve trimmings for stock). Cook until golden brown and edges begin to crisp.
  5. Add Marsala (careful as this will create a flame). Let the flame burn off the alcohol. Reduce the liquid until it begins to become viscous. Add demi-glace, reduce to nappe.
  6. Remove chicken from the oven, allow to rest on a cooling rack for 5 min. Transfer to a plate, pour sauce and mushrooms over it. Garnish with olive oil and fines herbes.

Demi-Glace – Glace de Viande

  1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
  2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
  3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
  4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Rainbow Trout with Fennel and Mushrooms

By
Jordan Snowden
-
0
On a black wooden surface is a Rainbow Trout with Fennel and Mushrooms sitting next to a knife.

Rainbow trout takes center stage in this vibrant, seasonal dish. Crisped skin and tender flesh are balanced by the earthy richness of mushrooms and the subtle sweetness of fennel. A splash of white wine and butter turns the vegetables into a glossy pan sauce that’s poured generously over the fish, while fresh herbs and lemon bring brightness to every bite. Simple to prepare yet elegant enough for company, this recipe highlights the beauty of cooking with fresh, local ingredients.

What’s the Difference Between Rainbow Trout and Regular Trout?

Rainbow trout is milder, more approachable, and widely available—great for versatile cooking. Other trout varieties tend to be richer and stronger in flavor, appealing to those who want a more robust, “wild” taste.

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On a black wooden surface is a Rainbow Trout with Fennel and Mushrooms sitting next to a knife.

Rainbow Trout with Fennel and Mushrooms

  • Yield: Serves 4–6 people 1x
Print Recipe

Description

A vibrant, seasonal dish.

Ingredients

Scale
  • 1 whole trout (Laurel Hill Trout Farm)
  • 2 lb mixed mushrooms: Chanterelle, Blue Oyster, Lion’s Mane, Maitake (Bounty Beneath)
  • 1 head fennel (Coldco Farm)
  • ½ white onion (or ramp, shallot, red onion, or onion of any kind)
  • Chives (Coldco Farm or foraged)
  • 300 ml (10 oz) white wine
  • 2 oz butter
  • Fines herbes (Coldco Farm)
  • One lemon (for its juice)
  • Olive oil
  • Salt and pepper

Instructions

  1. Ask your fishmonger to gut and clean your trout.
  2. Pat trout dry with paper towels, rub with olive oil, and season liberally with salt and pepper.
  3. Grill on a wildly hot grill until skin is crisp and the flesh is light pink.
  4. Over a high flame, get a skillet extremely hot. Add olive oil and mushrooms, cook until dark brown. Season, add chopped fennel and onion, and cook until fennel begins to brown. Add white wine, reduce au sec. Add butter, cook until noisette. Pour entire pan over trout on a dish with a generous lip to hold the liquid.
  5. Garnish with fine herbs. Squeeze a whole lemon on top and serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Gnocchi with Braised Oxtail and Collard Greens

By
Jordan Snowden
-
0
An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

This isn’t your average plate of gnocchi. At Jillian’s Restaurant, Chef Philip Call reimagines the Italian classic by pairing pillowy ricotta-and-chèvre gnocchi with rich, fall-off-the-bone braised oxtail and tender collard greens. The dish strikes a beautiful balance. The gnocchi are light yet indulgent. The oxtail delivers deep, slow-cooked flavor, and the collards add a touch of Southern soul. It’s a recipe that speaks to the heart of seasonal cooking. Taking time, care, and humble ingredients, and transforming them into something unforgettable.

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An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

Gnocchi with Braised Oxtail and Collard Greens

  • Author: Philip Call
Print Recipe

Description

This isn’t your average plate of gnocchi.

Ingredients

Scale

Gnocchi

Braised Oxtails

  • 2  tails, crosscut 2 inch thick (Pasture Perfect Beef)
  • 1 1/2 liters dry red wine
  • 1 qt demi-glace (homemade or store bought)
  • 3 large onions
  • 4–5 carrots (Healthy Harvest Farms)
  • 1 stalk celery
  • 1 bulb garlic
  • Rosemary / thyme / bay leaf / peppercorn sachet

Collard Greens

  • 3 to 3 1/2 lb collard greens, stemmed (Coldco Farm)
  • 1 large onion, diced (Haffey Family Farm)
  • 1/3 cup cider vinegar
  • 2 oz demi-glace (homemade or store bought)
  • 1/3 qt chicken stock
  • 1/2 cup dark brown sugar

Instructions

Gnocchi

  1. In a mixing bowl combine ricotta, chèvre, Parmigiano Reggiano, eggs, and salt until homogeneous.
  2. Add flour 1/2 cup at a time until a firm, slightly sticky dough is formed.
  3. Using a dough knife, cut off a piece of dough, then gently roll into a long, even cylinder approximately ¾ inch thick.
  4. Use a pizza roller to cut your cylinders into 1/2 inch pieces.
  5. Use a gnocchi board to shape the dough pieces into gnocchi. Place on a sheet tray, freeze; once frozen, bag and date them.

Braised Oxtails

  1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
  2. Place oxtails in a Dutch oven, add diced veggies and sachet.
  3. Pour liquid over tails and vegetables. Add 1–2 cups water —enough to almost cover tails.
  4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
  5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Collard Greens

  1. Sweat onions in a rondeau. Deglaze with cider vinegar. Dissolve brown sugar in the liquid. Add demi-glace and chicken stock. Bring to a simmer.
  2. Add stemmed collards to simmering liquid in batches until they all fit in the pot.
  3. Cover and reduce heat to low. Cook for around a half hour—until desired tenderness is reached.
  4. Season with salt and pepper.

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Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

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Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Bartenders Share Their Go-To Summer Sips in a Heat Wave

By
Ethan Chmura
-
0
A dock of various fruit cocktails with extravagant garnishes.

When Pittsburgh turns into a sauna, local bartenders know exactly what to pour. From crisp beers to refreshing cocktails, these pros share the drinks that keep them cool when the mercury climbs.

Alexander Riola (Fish Nor Fowl)

Hemingway Daiquiri
“So I’m straying away from my Sommelier roots here & going with a legendary cocktail: The Hemingway Daiquiri. Such a simple creation yet well layered & hits every refreshing note I crave during the hot summer months. The classic build is a favorite of mine but if I’m making mine at home or at Fish nor Fowl, I enjoy adding a dash of Peychaud Bitters to amplify the drink just a bit. Makes me feel like my toes are in the sand & there’s not a care in the world.” The classic Hemingway Daiquiri is made, Alexander says, “with 2 ounces of white rum (I prefer Ten To One White Rum), ½ ounce of maraschino liqueur, ¾ ounce of fresh lime juice, and ½ ounce of fresh grapefruit juice.”

Kelsey Holmberg (Bar Marco)

Americano
“When the weather is hot I prefer something low in alcohol but full of flavor, so I favor the classic Italian aperitivo: an Americano,” says Holmberg. “It’s similar to a Negroni, but Campari and sweet vermouth are mixed with soda water rather than gin. The beauty of Italian cocktails is often their simplicity, highlighting beautiful ingredients and traditional recipes. Campari is non-negotiable, but for depth and complexity I prefer a Vermouth di Torino (such as Cocchi) over the more ubiquitous but thinner French sweet vermouth.”

Jennifer Parks (Lilith)

Cucumber-Rose G&T, Sassoferrato Rosé of Sangiovese, Old Thunder’s 340 Lager
“To beat the heat the first thing I reach for is a Gin & Tonic, Rosé, or a cold beer,” says Parks. At Lilith, guests can enjoy a refreshing Cucumber-Rose G&T, a bright Sassoferrato Rosé, or a crisp 340 Lager. “I love all of these because they are crisp, cold, and make me forget during that first sip that it’s 90* with 90% humidity.” She hopes for “cooler weather” and says “fall cocktails are upon us soon!”

Sherlyn Nolasco-Galguera (Cellar’s Speakeasy)

Bee’s Knees
“The Bee’s Knees! A classic cocktail composed of three simple ingredients: Gin (Barr Hill, preferably), honey and lemon. If you’re really feeling fancy, a sugar rim really adds a nice finishing touch as well. This cocktail is the perfect mix of sweet and refreshing for hot days in the city. You can order it at any of your favorite restaurants or cocktail bars or simply make at home.” 

Fern Warzinski (Fet-Fisk)

Lovage Tequila Sunrise
“We at Fet-Fisk have lately been beating the heat by reaching for our variation on the Tequila Sunrise, created by our very own Fern Warzinski, with help from our Sam Suter. It makes a great batched cocktail!” This refreshing beverage is consists of a split base of house made lovage aquavit and arette tequila, orange juice, lemon juice, simple syrup shaken and poured over ice and lingonberry syrup. “The lingonberry on the bottom creates a beautiful ombré effect, and gets a luxardo garnish.”

Story by Ethan Chmura

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