|
Vegetable Recipes
Scroll below for recipes for: - Romaine
Salad au Gratin: Courtesy, Brooks Tavern
- Cream of Asparagus Soup: Courtesy, A Cook's
Café
- Asparagus and Prosciutto Hors d'Oeuvres
Romaine Salad au Gratin
Courtesy Kevin
McKinney, Brooks Tavern, Chestertown
The Caesar dressing at the Tavern is proprietary,
but we got the rest of the recipe out of Kevin. You can substitute your own favorite Caesar. For each serving:
- 1 well-trimmed heart of romaine lettuce
- 1/4 cup coarse fresh bread crumbs
- 1/4 cup grated fresh pecorino romano
- 3 Tb. olive oil
- 3
Tb. your favorite Caesar dressing
Preheat broiler to low. Mix together crumbs, cheese
and oil. Season with salt and pepper to taste. The crumb gratin should be moist and crumbly.
Remove two good-sized
outer leaves of the lettuce. Break off tips and lay one piece, reversed, on the top of the other to create a lettuce “boat.”
Roughly chop the remaining lettuce, toss with Caesar dressing and fill the boat (it will be rounded high).
Lightly press crumb mixture on top of the salad to cover. Place on a broiling pan and under broiler until mixture browns
and cheese melts, about 3 to 4 minutes. Be careful not to burn. Serve immediately. Fab!
Cream of Asparagus Soup
Courtesy: Craig Sewell, A Cook's Cafe 5 Tb unsalted
butter
3 lbs Asparagus, tough ends snapped off (weight is after trimming ends)
8 Shallots (minced)
4 Tb all-purpose flour
4 c. chicken stock
1/2 c. heavy cream (optional)
1 Tb lemon juice
1 ounce dry sherry
Salt and pepper to taste
Adjust oven rack to highest
position. Place half the asparagus cut into 1” lengths on a rimmed baking sheet, dot with 1Tb Butter, and roll
the asparagus to coat. Bake the asparagus, turning once, until tender and just beginning to color, about 5 minutes. Do not
let asparagus brown. Cool and roughly chop.
Cut remaining asparagus also into 1-inch pieces. Pulse the asparagus
in a food processor until finely chopped. Mix with broiled asparagus.
Heat the remaining 4Tb butter in the
saucepan over low heat until foaming. Add the shallots and cook until softened. Add flour and cook until thoroughly
combined. Stirring constantly, add the chicken stock. Simmer for 5 minutes.
Add the asparagus to the simmering
broth and continue simmer for additional 5 minutes. Soup should begin to thicken.
Blend with immersible blender.
Strain through a china cap. Discard the solids. Return the pureed mixture to the saucepan and stir in the cream
(optional). Warm the soup over low heat. Add lemon juice. Season to taste.
Asparagus and Prosciutto Hors d’Oeuvres
1 lb. asparagus, whole spears washed and trimmed
1/2 lb. very thin prosciutto
1 small container crème
fraiche
1-2 Tbs. horseradish
Steam or simmer asparagus spears just until tender. Drop in cold water if necessary
to stop cooking process and cool quickly. Wrap prosciutto on an angle up the
stem of the cooled asparagus. One piece of prosciutto, halved lengthwise, should cover a stem.
Mix crème
fraiche and horseradish to taste, keep cool until ready to serve. Serve as a dipping sauce with the asparagus.
|
