Star ingredient: Piment d'Ville

Heat it uP!

Boonville Barn Collective shared four fabulous recipes with us, all featuring their sweet & spicy Piment d'Ville chile powder.

Spatchcocked Piment d’Ville Chicken with Charred

Lemons and Potatoes by Emily Teel

Ingredients:

1 whole (4-4.5 pounds) chicken, neck and giblets removed Salt 1/3 cup plus 2 teaspoons olive oil 2½ tsp Piment d’Ville 1 medium lemon, sliced into rounds, seeds removed 3 pounds potatoes (about 4 large russets), peeled and cut into large pieces 1 head garlic, separated into cloves

Preparation:

1. Preheat oven to 425°F. Bring 2 quarts water to a boil in a large saucepan. 2. Spatchcock chicken by placing it breast side down on a cutting board. Using kitchen shears, cut along both sides of backbone and remove. Turn chicken breast side up and open the underside of chicken against the cutting board.

Using the heel of your hand, press firmly against the breast bone, flattening the chicken completely. 3. In a small bowl, mix together 2 tsp olive oil and 2 tsp Piment d’Ville. Rub chicken all over with seasoned oil and season liberally with salt. Set aside on a rimmed baking sheet. 4. Add potatoes and 2 Tbsp salt to the saucepan of boiling water. Cook until barely tender, 10 minutes. Drain potatoes and return to pot. Add sliced lemon, remaining 1/3 cup olive oil, and remaining ½ tsp Piment d’Ville and stir to thoroughly coat. Spread potatoes in a single layer on a second rimmed baking sheet. Scatter unpeeled garlic cloves over top. 5. Place both baking sheets in preheated oven. Cook for 20 minutes. Stir potatoes and rotate position of sheets in oven. Cook another 20 minutes.

Stir potatoes and check chicken temperature in thickest part of thigh.

Continue roasting until chicken reaches 165°F, 10 to 20 minutes more, depending on size of chicken, stirring potatoes every 10 minutes. 6. Once chicken reaches 165°F, carefully transfer it to a cutting board. Rest chicken for ten minutes, carve, and serve with potatoes and roasted garlic cloves, squeezed from their husks.

Piment d'Ville Shakshuka by Emily Teel

Ingredients:

3 Tbsp olive oil, plus additional for bread 1 Tbsp Piment d’Ville, plus additional for sprinkling ½ tsp ground cumin ½ tsp ground coriander 2 cloves garlic, peeled and sliced ¾ cup diced onion ½ cup diced zucchini ½ cup diced bell or sweet pepper ¼ cup pitted olives Salt 14-ounce can crushed tomatoes or tomato sauce 4 eggs 4 ounces feta, crumbled Chopped parsley or cilantro Crusty bread, to serve

Preparation:

1. Preheat oven to 375°F, placing rack in center of oven. 2. Add oil and Piment d'Ville to a large, oven-safe skillet and place over burner on medium heat. Remove a Tbsp of Piment d'Ville oil and set aside. 3. Add cumin, coriander, garlic, and onion to pan and stir to coat in the oil, increasing heat to medium-high and cooking until the onions begin to turn translucent. 4. Add zucchini and bell pepper and sauté, about 3 minutes. Season with salt.

Add olives and crushed tomatoes, stirring to combine. Bring the vegetable mixture to a simmer, and allow to cook about 5 to 8 minutes. Taste and season with salt and more Piment d'Ville as necessary. 5. Remove from heat and, using a spoon, create wells in the tomato sauce.

Crack an egg into each well and transfer the pan to the oven. 6. Bake until egg whites are set and yolks are just wobbly, about 7 to 9 minutes. 7. Remove from oven and sprinkle feta over top to melt slightly. Swizzle reserved Piment oil over top and sprinkle with parsley or cilantro. Serve with crusty bread toasted with a drizzle of olive oil.

Spiced Pumpkin Gingerbread Loaf by Clare Langan

Ingredients for the Bread

1 ½ cups all-purpose flour 1 ½ tsp ground ginger 1 tsp cinnamon 1 tsp baking powder ½ tsp baking soda ½ tsp Piment d’Ville, plus more for topping ¼ tsp ground cardamom (optional) ¼ tsp freshly grated nutmeg Heaping ¼ tsp fine sea salt ⅛ tsp ground cloves 1 cup canned pure pumpkin puree 3 eggs, room temperature ¾ cup extra-virgin olive oil (sub vegetable oil) ⅛ cup packed dark brown sugar 2 Tbsp molasses 1 tsp vanilla extract

Ingredients for the Glaze

1 cup confectioners’ sugar 1-2 Tbsp milk Pinch cinnamon 2 Tbsp toasted pumpkin seeds

Preparation:

1. Heat oven to 350°F. Line an 8”x4” loaf pan with parchment paper and coat with nonstick spray. 2. In a medium bowl, whisk flour, spices, baking powder, baking soda, Piment d’Ville, and salt. In another medium bowl, whisk pumpkin, eggs, oil, brown sugar, molasses, and vanilla. 3. Stir the wet ingredients into the dry ingredients until no streaks of flour remain (be careful not to overmix). Pour into the loaf pan and smooth the top. 4. Bake for 60-75 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing onto a rack to cool completely. 5. For the glaze, whisk the confectioners’ sugar, cinnamon, and enough milk for a smooth, pourable consistency. Drizzle over cooled bread. Sprinkle with Piment d’Ville (as much as you like) and pumpkin seeds. Store tightly wrapped or covered for up to 5 days on the counter. Freeze, tightly wrapped, for up to 3 months. Smoked Salmon d'Villed Eggs by Boonville Barn Collective

Ingredients:

6 hard boiled eggs ½ cup smoked salmon, diced ¼ cup fresh chives, diced 2 Tbsp fresh parsley, diced ¼ cup plain Greek yogurt 2 Tbsp shallot, finely diced 1 Tbsp Dijon mustard 2 Tbsp capers, chopped 1 tsp grated lemon zest 1 Tbsp fresh lemon juice 1 tsp Piment d’Ville, plus more for garnish

Preparation:

1. Peel eggs and cut in half. Remove the yolks. In a medium bowl, mix together yolks, salmon, half of chives and parsley, Greek yogurt, shallot, mustard, capers, lemon zest, juice, and Piment d’Ville. Spoon back into egg whites. 2. Garnish with remaining parsley, chives, and plenty of Piment d’Ville.