Photo by Garrett Scholes

Further defining Arrows is its location.  Set in an eighteenth century farmhouse, the dining room boasts original plank floors and large glass windows presenting views of the nearby woods and Arrows impressive herb and vegetable gardens.   The gardens are an integral part of the Arrows experience in both physical terms where a stroll through the gardens is a must for any visit as well as culinary terms where the gardens are used to help create the wonderful meals of Arrows restaurant.

“Grilled Antipasto Platter” emphasizes the Arrows gardens with a rich assortment of grilled vegetables.  This antipasto makes a spectacular first course especially when served for a party buffet.

Photo by Garrett Scholes

Grilled Antipasto Platter

From “The Arrows Cookbook” by Clark Fraiser and Mark Gaier

Serves 6 

• 12 spears asparagus, tough ends trimmed
• 1 bulb fennel, cut into 8 wedges
• 1 red bell pepper, stemmed, seeded, and cut lengthwise into 6 wedges
• 1 yellow bell pepper, stemmed, seeded, and cut lengthwise into 6 wedges
• 1 heart radicchio, cut into 6 wedges
• 1 medium zucchini, cut lengthwise into about 6 slices
• 1 medium yellow summer squash, cut lengthwise into about 6 slices
• 6 scallions, tops trimmed by about 1 inch
• ½ cup plus 2 T olive oil
• Kosher salt
• Freshly ground black pepper
• 1 baguette
• ½ cup Aioli
• 24 thin slices prosciutto, preferably Parma, optional
• 1 pint mixed olives

Start charcoal or gas grill.

Arrange the asparagus, fennel, peppers, radicchio, zucchini, summer squash and scallions on a baking sheet.  Drizzle with ¼ cup of the oil and sprinkle with salt and pepper. Flip the vegetables, drizzle with another ¼ cup oil, and sprinkle with salt and pepper.  Split the baguette lengthwise in half and brush each side with 1 tablespoon oil.  Put the aioli in a small bowl in the center of a large serving platter.

Arrange the vegetables on a medium-hot grill and cook until lightly browned on the underside, about 3 minutes, the actual time will depend on the temperature of your grill.  Turn the pieces and brown the other side for about 3 minutes.  As the vegetables are finished transfer them to the platter.  Toast the baguette on the grill for less than a minute, watch it carefully to avoid burning it.  Cut the tasted baguette into 6 pieces and place them on the platter.

Arrange the prosciutto, if using, on the platter with the grilled vegetables and bread, and sprinkle the vegetables with the olives.

Note: The vegetables can be grilled up to 2 hours ahead of time and kept covered at room temperatures.  In is not necessary to serve the dish hot.

Smoked Duck Breast with Swiss Chard and Pearl Onions

From “The Arrows Cookbook” by Clark Fraiser and Mark Gaier

Serves 6

For Smoking the Duck

• ¼ cup kosher salt
• 1 T whole black peppercorns
• 6 cloves garlic, peeled and thinly sliced
• 6 large boneless duck breasts, skin on, about 6 ounces each
• 16 sprigs rosemary
• 12 sprigs thyme
• 12 bay leaves
• 2 cups wood chips for the grill (such as hickory, mesquite, cherry, or apple), soaked in water for at least 1 hour.

One day ahead of time, toss the salt, peppercorns, and garlic in a bowl.  Coat each duck breast with the salt mixture and shake off the excess salt.  Combine the rosemary, thyme, and bay leaves in a large shallow pan.  Arrange the duck breasts, skin side up, on top of the herbs.  Place another pan on top of the duck breasts and a heavy weight, such as a can of olive oil, several cans of tomatoes, or even a couple of bricks, in the top pan.  Refrigerate overnight.

Start a moderate fire in your grill. Drain and toss a handful of the soaked wood chips either on top of the coals when they are hot or in the smoker box of a gas grill.  Position the duck breasts skin side down, away from the heat on the grill and allow to smoke for at least 1 hour, adding another handful of wood chips about every 20 minutes.  Remove the duck breasts when the meat is still red in the center and refrigerate.

For the Vegetables and to Cook the Duck

• 2 C pearl onions, peeled
• 18 baby white turnips, peeled
• 3 T olive oil
• Kosher salt
• Freshly ground black pepper
• 3 T butter
• ½ C chicken stock
• 8 ounces small Swiss chard leaves or large spinach leaves
• 2 tsp thyme leaves, chopped.

Preheat oven to 375 degrees F.

Toss the pearl onions and turnips with the olive oil and some salt and pepper in a shallow ovenproof casserole.  Cover with foil and roast, shaking the pan every 10 minutes or so, until the vegetables are soft and just slightly brown, about 45 minutes.  Remove from the oven and set aside to cool.

Raise the oven temperature to 450 degrees F.

Warm a large sauté pan over medium-high heat until very hot.  Arrange the duck breasts, skin side down, in the pan and reduce the heat to medium.  Cook for 4 minutes then pour off the excess fat.  (Depending on the size of your pan, you may have to sauté the duck breasts in 2 batches).  Transfer the pan to the oven and cook for 2 minutes.  Flip the breasts and cook for another 2 minutes until the duck feels firm when pressed with your finger.  (If you sautéed the duck breasts in 2 batches, arrange them on a baking sheet large enough to hold them all).

While the duck breasts are in the oven, combine the butter and stock in a large sauté pan and warm over medium heat.  Add the chard and cook, stirring occasionally, for 1 minute until the leaves are wilted.  Add the pearl onions and turnips and heat through, about 1 minute.  Add the thyme and season with salt and pepper.

Divide the vegetables evenly among 6 warm plates.  Remove the duck breasts from the oven, place them on a cutting board, and cut each breast crosswise into 6 slides.  Arrange the sliced duck breasts on top of the vegetables.  Serve at once.

About Arrows Restaurant

Arrows presents an eclectic menu and creates a true country restaurant, curing their own hams and fish, making all desserts and breads in house, and utilizing their huge gardens for produce.