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From: Chef Chris Franz, Rattlesnake Club, Detroit. Yield: 12 servings.
3 Tbsp. butter, unsalted
1 Tbsp. olive oil
2 small shallots, minced
medium onion, finely chopped
2 cloves garlic, finely minced
21/2 cups buckwheat groats, rinsed and drained
1 cup white wine
11/2 to 2 qt. chicken or vegetable stock, warm
to taste, salt and freshly ground black pepper
to tase, Parmesan cheese
Pear-Cippolini Chutney:
2 Tbsp. olive oil
21/2 cups cippolini onions
4 Bartlett pears, peeled, cored and...