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FeedSeptember 2006 OH Recipes
Tomato and Herb Salad
A celebration of the season’s finest.Serves 8
6 heirloom tomatoes
2 Tbsp. basil
2 Tbsp. fennel fronds
2 Tbsp. baby arugula
2 Tbsp. flat leaf parsley (picked)
2 Tbsp. chives
1 large red onion, grilled and minced
1 clove garlic, minced
2 Tbsp. sugar
½ c. red wine vinegar
sea salt and fresh cracked pepper
⅔ c. olive oil
3 oz. Stickney Hill goat cheese, crumbled
Core tomatoes. Set aside. Put all the herbs in ice water. Place onion, garlic, sugar, and vinegar in mixing bowl. Let stand for 5 minutes. Whisk in olive oil, salt, and pepper.
Slice tomatoes in large rings and alternate colors on plate. Gently dry herb mixture. Drizzle with a small amount of vinaigrette and season with salt and pepper. Season tomatoes with salt and pepper and place the herbs on top of them. Drizzle vinaigrette around the salad. Top with crumbled goat cheese.
Gnocchi in Squash Broth
Finish with toasted pecans and blue cheese.Serves 8
BUTTERCUP SQUASH BROTH
1 buttercup squasholive oil
1 large onion, sliced
1 medium carrot, roughly chopped
2 fresh bay leaves
½ Scotch bonnet chile
8 c. chicken stock
molasses, to taste
1 stick butter
sea salt and black pepper
Split squash in half and remove seeds. Oil inside and outside of squash and season with salt and pepper. Bake in a 400-degree oven until tender. Scoop pulp from squash. Heat about 2 Tbsp. of olive oil in a pan. Sauté onion, carrots, bay leaf, and chile until onion is tender but not browned. Add squash pulp and chicken stock. Season with salt and pepper. Bring to a simmer and cook until carrots are tender. Purée the broth in a blender and pass through a fine mesh strainer to remove larger pieces of pulp. Add butter and a hint of molasses. Set aside for up to one day.
GNOCCHI
3 large baking potatoes3 eggs
¼ c. Parmesan cheese
¼ c. mixed fresh herbs (basil, chives, rosemary, and sage work nicely)
3 c. all-purpose flour
Place the potatoes in simmering water with salt and cook until they reach the consistency of a baked potato. Whisk together eggs and cheese and add the fresh herbs. Peel potatoes and put through a ricer. Make a well in the middle of the riced potatoes and add the egg mixture. Gently fold in the egg mixture and then slowly add and work in flour. Roll the dough out into small rolls one at a time and cut them off with a fork or gnocchi roller. Place on a sheet pan and freeze until you are ready to cook.
4 Tbsp. baby mustard greens
3 oz. Crater Lake blue cheese, crumbled
4 Tbsp. toasted pecans
Drop gnocchi into simmering water with a pinch of salt. Heat broth in a separate large saucepan. Fold in baby mustard greens. Cook gnocchi for about 1 minute after it floats. Drain. Ladle broth over gnocchi. Top with toasted pecans and crumbled blue cheese.
Snapper in Tarragon Sauce
Serve over locally grown, roasted fingerling potatoes and Brussels sprouts.Serves 8
2 c. white wine
1 bay leaf
4 peppercorns
olive oil
1 lb. (4 sticks) unsalted butter
8 6 oz. filets red snapper, scaled and pin boned
½ c. semolina four
½ c. all-purpose flour
grapeseed oil
¼ lb. spinach, blanched and iced
4 Tbsp. fresh tarragon
¼ c. kalamata olives
sea salt and black pepper
Place white wine in a non-reactive pan with peppercorns and bay leaf. Heat on low until reduced to a syrup consistency. Keep warm.
Preheat a medium sauté pan, season the fish on both sides and place skin side in semolina and flesh side in all-purpose flour. Drizzle some grapeseed oil in pan and place flesh side in pan first. Cook for about 3 minutes. Flip over and place in a 450-degree oven for about 6 more minutes.
Warm up reduction. Whisk in butter slowly. Purée sauce in blender with spinach and tarragon. Run sauce through a fine mesh strainer and season with salt and pepper.
Place a couple of halved Brussels sprouts and fingerling potatoes on each plate. Top with the fish then drizzle some of the tarragon sauce around it. Finish with a few olives and a couple dots of chili oil.
Lemon-Blackberry Tarts
Meringue and a mellow berry sauce top zippy lemon.Serves 8
LEMON CURD
1 Tbsp. plus 2 tsp. finely grated fresh lemon zest1 c. fresh lemon juice
1⅓ c. sugar
8 eggs, separated
1¾ sticks (¾ c. plus 2 Tbsp.) unsalted butter, cut into tablespoon pieces
Whisk together zest, lemon juice, sugar, egg yolks, and a pinch of salt in a 2-quart heavy saucepan. Set aside egg whites. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface—about 10 minutes. Immediately pour curd through a fine sieve into a bowl. Cover and refrigerate.
GRAHAM CRACKER CRUST
½ c. shortening¾ c. packed brown sugar
1 tsp. vanilla extract
2 c. whole-wheat flour
1 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ c. milk
Cream together shortening and brown sugar. Stir in vanilla. Combine remaining dry ingredients. Stir flour mixture into the creamed mixture, alternating with the milk. Cover and chill until firm.
Preheat oven to 350 degrees. Grease tart cups. On a lightly floured surface, roll the dough out to 1⁄8-inch thickness. Form into tart cups.
Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Trim edges above the cup. Remove from baking sheet to cool on wire racks.
BLACKBERRY SAUCE
1 lb. fresh berries½ c. light corn syrup
½ c. red wine
2 Tbsp. fresh ginger, sliced
Place all ingredients in a non-reactive roasting pan. Roast in a 350-degree oven until reduced by half. Set aside.
MERINGUE
1 tsp. cream of tartar5 Tbsp. sugar
Take the egg whites remaining from the lemon curd. Mix with cream of tartar and sugar with the whip attachment of an electric mixer. Beat until stiff peaks form. Do right before serving the tart.
After graham cracker cups cool, spoon in lemon curd up to the rim. Pipe the meringue on top. Place in broiler for about 3 minutes or until meringue is browned nicely. Drizzle blackberry sauce on a plate and place the tart on top.
Provided by chef Royal Dahlstrom
11 ISSUES (1 YEAR)
