DRAMATIC DISHES
LITTLE BIRD
BISTRO
YIELDS 6 TO 8 SERVINGS
PORTLAND, OREGON
CASSOULET
EXECUTIVE CHEF ERIK VAN KLEY
Erik Van Kley is the executive chef at Little Bird Bistro in Portland, Oregon
and has been working with acclaimed chef Gabe Rucker at restaurants Le
Pigeon and Little Bird since 2005.
A native of Grand Rapids, Michigan, Van Kley entered the culinary circuit in 1994 as
a line cook in his lakeside hometown. He worked his way up to an executive chef position within seven years of starting his career and then moved to Scottsdale, Arizona to
continue his culinary pursuits. After two years of working in kitchens in Arizona and 10
years of professional cooking, Van Kley decided to attend culinary school. Upon graduating, he set his sights on Portland, Oregon, noting that it was on the cutting edge of good
culture. In 2005, Van Kley began working at
the Gotham Building and Tavern where he
met future colleague Gabe Rucker. Van Kley
INGREDIENTS
and Rucker worked together at the celebrated
6-8 pieces roasted pork belly
Gotham as well as at Portland’s acclaimed Nos6-8 fresh garlic sausages
trana. When Rucker left to begin working at
6-8 confit duck legs
Le Pigeon, he recruited Van Kley to join him
bread crumbs
and the duo have been working together ever
since.
BEANS
“
4 cups great northern
white beans
3 yellow onions, julienned
6 large carrots,
cut into ¼-inch rounds
2 tablespoons tomato paste
2 tablespoons roasted garlic
puree
1 sachet filled with 4 fresh
thyme sprigs, 2 fresh
rosemary sprigs, 2 fresh bay
leaves, 1 tablespoon black
peppercorns and 6 crushed
fresh cloves
Pork, duck, or chicken
stock to cover
Salt to taste
Food can be
taken seriously
without taking
yourself too
seriously.
Van Kley worked as the sous chef at Le Pigeon
until October 2010, when he began directing
his efforts to the team’s forthcoming restaurant,
Little Bird. Little Bird opened its doors in December 2010 with Van Kley as executive chef.
What he had learned in his previous work experiences in Portland stands true to his outlook
on his menu at Little Bird. “Food can be taken
seriously without taking yourself too seriously.”
BEANS Gently sauté carrots and onions to lightly
1
caramelize. Add tomato and garlic puree,
and continue cooking to a nice rusty color.
Add beans, sachet and stock to cover all of
the ingredients. Bring to a gentle simmer and
salt to taste. Cover and continue simmering
until beans are just cooked through. Let cool.
Remove and discard spice sachet.
“
GARLIC JAM
1 head elephant garlic,
peeled and sliced
¼ cup sugar
½ cup white wine
½ cup white wine vinegar
½ teaspoon salt
Juice of half a lemon
PISTOU
PHOTOS BY RAINA STINSON.
215 SW 6th Avenue
Portland, OR
503.688.5952
www.littlebirdbistro.com
1 cup fresh parsley, minced
1 large shallot, small diced
1 tablespoon fresh thyme,
minced
1 tablespoon salt
Juice of one lemon
Any neutral-flavored oil
2
GARLIC JAM In a heavy bottom saucepot, melt
sugar. Add all remaining ingredients. Reduce
heat to a gentle simmer, cover and cook until
garlic starts to fall apart. Transfer jam to a
blender and process until thick and smooth.
Let cool completely.
3
Heat oven to 425 F. Assemble the cassoulet
by arranging duck legs, sausages and pork
belly, each in an individual baking dish. Add
beans to each to cover the meat. Add more
stock if needed to moisten beans. Bake dishes
until sausages are cooked through and the
cassoulets are browned and bubbly on top. Top
each cassoulet with toasted bread crumbs and
the pistou. Serve with garlic jam on the side.
ARTSLANDIA AT THE PERFORMANCE NOVEMBER | DECEMBER
65