Tag Archives | Summer 2016 Recipes

LOBSTER CORN RISOTTO

lobsterCornRisotto

courtesy Josh Bernstein

GRILLED CORN PUREE:

4 ears of corn
1 tablespoon olive oil
1 cup of water
Salt and black pepper to taste

LOBSTER CORN STOCK:

1 gallon + 2 quarts of water
1 tablespoon salt
2 lobsters, 1 ¼ lbs. each
1 tablespoon olive oil
1 onion, chopped
1 leek, chopped
2 stalks of celery, chopped
1 carrot, chopped
4 cobs of corn
1 bay leaf
3 sprigs of fresh thyme
1/2 bunch fresh parsley

CHIVE OIL:

1 bunch chives
2 cups Extra Virgin Olive Oil

RISOTTO:

1 tablespoon extra virgin olive oil
1 small Spanish onion (small diced)
2 cups risotto rice (Arborio, Carnaroli or Vialone Nano)
1 cup white wine
5 cups lobster corn stock
1 cup grilled corn puree
1 cup grilled corn kernels
2 tablespoons red chili peppers, minced
1/4 cup mascarpone cheese
2 tablespoons chives, chopped
1/2 lbs. reserved lobster meat, chopped
Salt and black pepper to taste

Grilled Corn Puree:

Shuck each ear of corn. Rub the corn with the olive oil. Place onto a hot grill or grill pan for 10-15 minutes, turning every 3 minutes to make sure to char all sides. Remove from the grill and allow to cool. Once cooled, remove the kernels from the cob, making sure to reserve the cobs for the stock. Place all but one cup of the kernels into a blender with the water. Puree on high for 1 minute until smooth. Season with salt and pepper to taste.

Lobster Corn Stock:

In a large stock pot, bring the gallon of water to a boil. Add 1 tablespoon of salt and the lobsters. Cook for 8 minutes. Remove the lobster and place into an ice bath to cool quickly. Once cooled, remove all of the meat from the shells, reserving the shells. Heat the oil in a stock pot. Add the onions, leeks, celery, carrots, corn cobs and lobster shells to the pan. Sweat for 8-10 minutes on medium heat. Add the 2 quarts of water and herbs. Bring to a boil then reduce to simmer. Simmer for 1 hour. Strain through a fine mesh sieve.

Chive Oil:

Combine the chives and olive oil in a blender. Puree on high for 30 seconds. Allow to sit for 2 hours. Strain through a fine mesh sieve.

Risotto:

Heat the extra virgin olive oil in a sauté pan. Add the onions and sauté for 5 minutes until translucent. Add the rice and cook until the rice starts to toast. Deglaze the pan with the white wine. Add 2 cups of lobster stock. Reduce the flame and cook the risotto until the liquid is absorbed, stirring constantly. Add 2 more cups of stock and continue to stir until liquid is absorbed. Add in the corn puree, corn kernels and chilies and stir. Add the last cup of stock and cook until the rice is the desired doneness. Remove from heat and add the mascarpone cheese, chives and lobster meat to the risotto. Season the risotto to taste with the salt and black pepper.

To plate:

Divide the finished risotto between 4 bowls. Garnish with a drizzle of chive oil.

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STRAWBERRIES WITH WHITE CHOCOLATE MINT MOUSSE

strawberryMintMousse

From Fresh Tastes from the Garden State by Carol Byrd-Bredbenner,
professor and nutrition extension specialist at Rutgers University

Serves 4

1 cup heavy cream
4 ounces white chocolate, broken into small pieces
¼ teaspoon mint extract
¼ teaspoon vanilla extract
2 cups strawberries, sliced lengthwise ¼ inch thick
Mint leaves for garnish, optional

Whip the cream until stiff peaks form. Refrigerate.

Place the chocolate pieces in a bowl that will fit snugly in a saucepan without touching the pan’s bottom. In the saucepan, bring an inch of water to a boil. Remove the pan from the heat. Melt the chocolate by immediately setting the bowl of chocolate in the saucepan.

When the chocolate has melted, add about ¼ cup of the whipped cream and stir well. Next, blend in the extracts.

Slowly and gently pour the chocolate mixture into the remaining whipped cream, folding the ingredients as you pour.

Scoop the mousse into four large wine glasses or dessert bowls. Cover and refrigerate until well chilled (about 1 hour).

Just before serving, top the mousse with strawberries. If desired, garnish with mint leaves.

Notes: Milk or dark chocolate can be used in place of white chocolate. Preparation: Slow and gentle folding is the key to keeping this dessert light and airy. To fold, gently lift and turn ingredients until they are blended by sliding a spatula down and through the center of the mixture, across the bottom of the bowl, and up the side.

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VOODOO FARM GRILLED CHICKEN BREAST OVER PENNE WITH CHEESE SAUCE

Courtesy Blairstown Inn

Serves 6

For the Cheese Sauce:

2½ cups milk
¼ cup butter
¼ cup white flour
½ cup grated cheddar cheese
½ cup grated Fontina cheese
½ cup grated Parmesan cheese
½ cup grated Provolone cheese
1 teaspoon Dijon mustard (coarse grained)
¼ cup dry sherry or ¼ cup wine, of your choice
2 cups fresh or frozen sweet peas
½ tablespoon red pepper flakes
Salt, to taste

In a small saucepan, heat the milk on low until steaming, but don’t let it boil or form a skin. While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat. Add the flour to the 2-quart saucepan and whisk with butter to form a smooth roux. Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour. Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream. Continue to cook until the sauce is smooth and thickened slightly. Don’t stop whisking, since cheese sauces can burn in an instant. Lower the heat, add the cheeses, mustard, and sherry or wine, and whisk until the cheeses melt. Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally. Add sweet peas and red pepper flakes and stir. Add salt to taste.

For the Chicken and Pasta:

2 cups Voodoo Farm chicken breast
1 pound box medium penne pasta

Grill two Voodoo Farm chicken breasts, then chop into bite-size pieces. Cook pasta in salted water and then drain. Transfer pasta to deep serving dish. Add grilled chopped chicken breast and stir.

Add cheese sauce and stir. Garnish with shaved Parmesan cheese, salt and fresh cracked black pepper.

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RED SNAPPER

redSnapper
PHOTOGRAPH: COURTESY OF RUNNING PRESS, BY JASON VARNEY

Recipe adapted from
The New Cocktail Hour
by André Darlington and Tenaya Darlington,
Running Press, a member of the Perseus Books Group.

Makes 1 cocktail

Freshly squeezed tomato juice is the backbone for this stunning, garden-fresh version of a Bloody Mary. It’s the exact opposite of a kitchen-sink brunch drink. Use a juicer to express the tomato water or push chopped tomatoes through a sieve using the back of a large spoon. Don’t fuss about it! It’s worth it. You’ll never buy canned ’mater juice again. Amazingly, this recipe can be traced back to 1930s Paris. The Red Snapper is clarity, simplicity, and purity. Use ripe—even very ripe—tomatoes for the best results.

For the salt rim:

1 teaspoon celery salt
½ teaspoon black pepper
Dash of cayenne pepper

For the cocktail:

3 ounces (90 ml) gin (Plymouth)
6 ounces (175 ml) fresh tomato juice (about three medium ripe tomatoes)
1 ounce (30 ml) fresh lemon juice
6 drops hot sauce (Tabasco)
Dash of Worcestershire sauce
Dash of Angostura bitters
Green olive, for garnish
Lemon wheel, for garnish

Prepare a glass with a salt rim. Shake ingredients with ice, and strain into the ice-filled glass. To garnish, spear olive and lemon with a cocktail pick.

sumCocktails
BOOK COVER PHOTOGRAPH BY BEN FINK

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MINT JULEP

mintJulep
PHOTOGRAPH: COURTESY OF RUNNING PRESS, BY JASON VARNEY

Recipe adapted from
The New Cocktail Hour
by André Darlington and Tenaya Darlington,
Running Press, a member of the Perseus Books Group.

Pair a julep with fried oysters, a burger, or a club sandwich. The mint brings refreshment to a salty, heavy lunch. Today, juleps are associated with bourbon, mint, and the Kentucky Derby, but the word julep dates back to the 1400s. The drink developed in the Southern United States, where it originally included peach brandy, and became famous throughout the world. The proper making of a julep is hotly contested—some call for muddling the mint with sugar, others prefer a minted syrup, while strict Bourbonites call for no mint at all except as a garnish. Use crushed ice— or shaved—and plenty of mint. If you’re making just one, muddle by all means. But if you’re serving a crowd, make a mint syrup (below) to batch multiple drinks quickly.

Makes 1 cocktail

2 ounces (60 ml) bourbon (Four Roses)
½ ounce (15 ml) simple syrup
6 mint leaves, plus sprig for garnish

Muddle mint and simple syrup in a rocks glass or silver julep cup. Top with crushed or shaved ice. Pour the bourbon over the top, and stir until the cup frosts. Garnish with a sprig of mint and serve with a straw.

MINT SYRUP

Makes 1½ cups

1 cup (200 g) Demerara sugar
1 cup (240 ml) water
1 cup (15 g) mint leaves

Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Add the mint leaves. Gently muddle the leaves against the side of the pan using the back of a wooden spoon. Cover, and allow the mint to steep for 30 minutes to an hour. Strain and pour into a clean jar or bottle. Then, cover and refrigerate.

sumCocktails
BOOK COVER PHOTOGRAPH BY BEN FINK

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GIN BASIL SMASH

ginBasilSmash
PHOTOGRAPH: COURTESY OF RUNNING PRESS, BY JASON VARNEY

Recipe adapted from
The New Cocktail Hour
by André Darlington and Tenaya Darlington,
Running Press, a member of the Perseus Books Group.

Makes 1 cocktail

This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking cocktails. Head to your kitchen garden or snag a big bunch of basil at the farmers’ market, and you’re mere steps from a living drink that will make your head dizzy. This drink smashes basil, but you can smash anything—tarragon, thyme, cilantro, or makrut lime leaves. Let this drink inspire you. We like to host a garden party with an assortment of fresh herbs and gins, and let friends muddle their way through an array of flavors.

2 ounces (60 ml) gin (Beefeater)
1 ounce (30 ml) fresh lemon juice
2/3 ounce (20 ml) simple syrup
Small bunch basil leaves (about 10)
Basil sprig, for garnish

Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake. Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.

sumCocktails
BOOK COVER PHOTOGRAPH BY BEN FINK

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