Joseph Palma’s hearty dishes tempt the senses

1. Place whole fingerlings into a pan on a bed of the kosher salt, cover with foil and roast at 325 degrees F until easily pierced with a knife.

2. Blanch the halved brussels sprouts in heavily salted, boiling water until tender, but not soft and transfer immediately to an ice bath.

3. Heat a sauté pan over medium heat, add a small amount of oil and place the potatoes and brussels sprouts, cut side down, into the pan.

4. Allow them to caramelize well, while taking care not to burn them.

5. When nicely caramelized, add butter, garlic, thyme and sage.

6. Season with salt and pepper.

7. Cook until the butter is nicely browned and seasoned.

8. Remove from the heat, and add enough of the red wine vinegar to balance the dish.

9. Spoon the brussels sprouts and potatoes into a serving dish, dressing with the brown butter.

1. Place the beets in a pan on bed of the kosher salt, cover with foil, and roast at 325 degrees F until easily pierced with a knife.

2. Remove, cool and clean the beets, then slice into 1-inch cubes.

3. Combine the rendered bacon fat, cider vinegar, Dijon and maple syrup, salt and pepper, tasting for seasoning and balance.

4. Place the beets and frisee into a bowl and lightly dress them with the vinaigrette.

5. Arrange in a bowl or serving platter with a small drizzle of the vinaigrette, and top with torn tarragon leaves and crispy bacon.

1. Clean the black trumpet mushrooms and blanch very quickly (less than 1 minute) in a pot of boiling, salted water.

2. Heat a large sauté or roasting pan until very hot and add a small amount of oil.

3. Add the porcini mushrooms and cook for 1 minute.

4. Add the chanterelle mushrooms and cook for 2 minutes.

5. Add the homshemeiji mushrooms and cook for 1 minute.

6. Add the button mushrooms and cook until they release their liquid.

7. Toss in the black trumpet mushrooms.

8. Add butter and herbs, cook 1 minute more, and remove from the heat.

9. The butter and mushroom liquid should have formed a sauce.

10. Plate the mushrooms and spoon the liquid over and around them.

1. Preheat the oven to 450 degrees F.

2. Rinse the capon and pat dry. Remove the wings and reserve.

3. Season the bird generously inside and out with salt and pepper. Cut one head of garlic in half and stuff the cavity of the capon with the cut garlic, rosemary, thyme and sage; tie the legs together.

4. Place the wings in a roasting pan and place the capon on top of the wings. Roast for 20 minutes; lower the heat to 400 degrees and continue roasting for another 30 minutes. 

5. Separate the cloves of garlic from the remaining heads of garlic and add them to the pan.  Baste the capon and continue cooking for another 20-30 minutes, basting frequently, until the juices run clear when the leg is pierced and the internal temperature reaches 150 degrees F. Remove the capon to a platter and let it rest at least 10 minutes

6. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and whisk in the butter; remove from the heat. Strain the jus into a small pot. Season to taste with salt and pepper.

7. For planning purposes, preparation time is 20 minutes. Cooking time is 1 hour, 40 minutes.