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Celebrate 2020 Restaurant Week with Silo Modern Farmhouse

Posted at 1:26 PM, Dec 06, 2019
and last updated 2019-12-06 14:26:26-05

KANSAS CITY, MO — 2020 will be here before we know it, and that means Kansas City Restaurant Week is right around the corner. General Manager Monish Banerjea and Executive Chef Laura Favela of Silo Modern Farmhouse join us with a preview of what you can expect from their menu.

Pan-Seared Half Poussin with Sautéed Gran River Wild Local Mushrooms

Recipe:

Brining the poussin:

4 poussins
1/2 c. kosher salt
1/2 tsp. saffron
1/4 c. brown sugar
2 tsp. peppercorns
1 arbol pepper
4 bay leaves
1 yellow onion, diced
4 garlic cloves, peeled
1 qt. hot water
2 qt. cold water
1 lemon

Pre-heat oven to 350 degrees.
Brine the poussin for 24 hours.
Pull the poussin from the brine and pan sear it on the skin side until golden brown.
Bake the poussin in the pre-heated oven for 10 minutes.

Lentil Ragu Gran River Mushrooms:

1 lb. Beluga lentils
1 tbsp. olive oil
1 tsp. kosher salt
2 c. Gran River mushrooms, chopped (lyons, shitake, blue oysters and chestnuts)
2 qt. chicken stock
1/2 c. carrots, finely diced
1/2 c. leeks, finely diced
1/2 c. celery, finely diced
1/4 c. parsley, chopped
1/4 c. oregano, chopped

Rinse the lentils for 2 minutes.
Add the salt and chicken stock and bring to a slow boil, until the lentils are tender.
Drain and let cool for 20 minutes.
Add the vegetables and oil and sauté.

Pear Caponata:

2 c. heirloom cherry tomatoes, diced
1 medium size eggplant, finely diced
2 tsp. sugar
1 tsp. salt
1/4 c. olive oil
1/4 c. leeks, chopped
1 tbsp. capers
1/4 c. red wine
1/4 c. olive oil
2 garlic cloves, diced
2 pears, diced
4 tsp. sherry wine vinegar
2 tsp. balsamic glaze
1/4 c. yellow raisins
1/4 c. dry cherries

In a small pot, add 1/4 c. olive oil and let it get very hot.
Add the eggplant and tomatoes. Sautee until caramelized.
Bring down the heat and add the sugar. Let it dissolve.
Add the garlic and let it caramelize.
Add red wine and allow it to reduce for a couple of minutes.
Add pears and add another 1/4 cup of olive oil and some sugar. Let it roast for 25 minutes, until the pears are browned and tender.
Add all other ingredients and bring to a slow boil so that everything is incorporated.
Let it cool before serving.