I love waking up to Wednesday and Thursday mornings, and raiding the Kansas City recipes/ food/ chef/ restaurant review sections. Finding any one of these four for my cuisine oriented brain / mouth excitement is rare but it does happen. Finding all four in one posting is even more rare but when it does come I am overjoyed for several reasons. There is something refreshing for me in finding new and vibrant information from newspapers that is fresh and bold and gives me better insight into learning and using the internet for further means and getting my mind going as well. Today was one such day about Chef Jeremy Fox, his Zulu named restaurant called Ubuntu and much more.
This chef is fast becoming an Epicurean rock star for his creative vegetable entrees and dishes. Jeremy recently was named a “Best New Chef” 2008 by Food & Wine magazine and a “Rising Star” by the San Francisco Chronicle. Originally trained at the prestigious Johnson and Wales University in Charleston, S.C., he began working in his first kitchen at the five-star restaurant Anson in Charleston, SC.
It is interesting to note that meals here are more about “celebrating what comes from the gardens “( what shows up at the door and the relationships with Napa area farms)”. The chef and restaurant don’t just focus on offering a philosophy at Ubuntu of “no meat”. This intent also includes the focus even more inventive and creative and also why the article, the chef, the restaurant and the recipes intrigued me even more. Digging finally further, I found more about the name for the restaurant and the previous information made sense indeed.
http://en.wikipedia.org/wiki/Ubuntu_(philosophy)“Ubuntu is an ethic or humanist philosophy focusing on people's allegiances and relations with each other. The word has its origin in the Bantu languages of southern Africa. Ubuntu is seen as a classical African concept.[1] The Ubuntu operating system was named for this principle. “
http://www.ubuntunapa.com/media.html
It may be a long time or if I ever can if ever visit this place and the chef. What makes this article so engaging is all that article talks about. There is always more to find, research and find new recipes which I want to try myself and share on my blog. And this article, found more and more to find, research and try.
Here is more that I found about recipes, restaurant, special spices that made this reading an adventure in itself.
When I try these meals, spices etc, I will let you know. Meanwhile if you try the restaurant, the spice, the meals before I can, please let me know and I will give you full credit on the blog.
Enjoy more below :)
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/reviews by others of this place and recipes ( one I tried myself )below
http://www.herbivoracious.com/2009/07/ubuntu-restaurant-napa-ca-restaurant-review.htmlhttp://www.foodnut.com/402/ubuntu-restaurant-review-napa/http://foodsnobblog.wordpress.com/2009/04/12/ubuntu-napa/http://singleguychef.blogspot.com/2008/09/dish-on-dining-ubuntu-restaurant-yoga.htmlUbuntu Napa
1140 Main Street
Napa, CA 94558
707.251.5656
httP://www.ubuntunapa.comUbuntu - great as reported
great other insights into much more (what others ate too)
http://chowhound.chow.com/topics/647168http://chowhound.chow.com/topics/629014 In particular, the focus was how inventive vegetarian dishes can be with this chef. And how the articles are portrayed and what is expounded upon is fimanal. One in particular involved a special dish using cauliflower. However the dish was not shown but I found on the internet with the recipe and more.
And now for some of the great recipes. I had to do a little extra digging for this recipe which was proclaimed in the article but was not listed. Glad I did because I need to find a way to make it sometimes soon and report back what we think about this prodigious dish.
Garden-fresh cauliflower in cast iron
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/The dish also used a spice I had never heard of before which made such a recipe even more exciting. This recipe calls for “Vadouvan” , (http://www.vadouvan.com/ ), a French spice blend which is an interpretation of Indian curry ( find at www.le-sanctuaire.com).
However I found another source to make it myself that I also wanted to share with you all.
( I made this dish below and made the spice myself. I did not know what to think. I came out great. The spice sauce on the cauliflower is very addictive. You can be sure I will try it again and use the condiment on other foods.)
Vadouvan (Indian Spice Blend)
Makes about 3 cups
* Active time:45 min
* Start to finish:3 hr
September 2008
There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.
Learn the story behind this dish in our series The Recipe.
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan
* 2 lb onions, cut into 1-inch pieces
* 1 lb shallots, halved
* 12 garlic cloves, peeled
* 1/4 cup vegetable oil
* 1 teaspoon fenugreek seeds
* 1 tablespoon thinly sliced fresh curry leaves (optional)
* 1 tablespoon ground cumin
* 1 teaspoon ground cardamom
* 1 teaspoon brown mustard seeds
* 3/4 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon hot red-pepper flakes
* 1/4 teaspoon ground cloves
*
Equipment:
an electric coffee/spice grinder or a mortar and pestle
*
Preheat oven to 350ºF with rack in middle.
*
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
*
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
*
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
*
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
Cooks’ notes:
* Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
* We’ve also got a web-exclusive recipe using the leftover
**
I did try this recipe by making the spice blend myself. This recipe took awhile to make but well worth it. The spice with the C a u l i f l o w e r was rather addictive. The only thing I might do is see if I can find the blend in an Indian store to see how good it was compared to my blend. I also would blanch the veg just slightly before dusting with the condiment.
C a u l i f l o w e r i n a c a s t - i r o n p o t i s s e r v e d a t U b u n t u f o r $ 1 3 . T h i s r e c i p e m a k e s f o u r r e s t a u r a n t s e r v i n g s .
C a u l i f l o w e r i n a c a s t - i r o n p o t
J e r e m y F o x , e x e c u t i v e c h e f o f U b u n t u
S e r v e s 4
I N G R E D I E N T S
" 2 h e a d s c a u l i f l o w e r
" 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
" 1 c u p w h o l e m i l k
" 1 / 4 p o u n d b u t t e r
" 2 t a b l e s p o o n s v a d o u v a n ( f r o m w w w . l e - s a n c t u a i r e . c o m )
" 1 t e a s p o o n I t a l i a n p a r s l e y
" D a y - o l d b r e a d f o r t o a s t i n g
" F i n e s e a s a l t t o t a s t e
R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t
D I R E C T I O N S
S t e a l T h i s R e c i p e Æ S t e p b y S t e p I n s t r u c t i o n s :
S l i c e t h e c a u l i f l o w e r a b o u t 1 / 8 o f a n i n c h t h i c k . S e a s o n 1 a n d º o f c a u l i f l o w e r w i t h o l i v e o i l a n d s e a s a l t t o t a s t e . R o a s t i n a 3 5 0 - d e g r e e o v e n u n t i l s l i g h t l y c h a r r e d a n d t e n d e r .
S t a r t t h e b u t t e r i n a c o l d s a u c e p o t a n d p l a c e o n m e d i u m h e a t . A l l o w t h e b u t t e r t o m e l t , b e c o m e f o a m y a n d t u r n g o l d e n b r o w n . R e m o v e t h e b r o w n b u t t e r f r o m h e a t a n d a d d t h e v a d o u v a n . L e t t h e v a d o u v a n a n d b u t t e r s i t f o r a n h o u r .
A d d a l l b u t 1 / 4 o f t h e r e m a i n i n g r a w c a u l i f l o w e r t o a s a u c e p o t . A d d t h e m i l k a n d j u s t e n o u g h w a t e r t o c o v e r c a u l i f l o w e r . A d d a t e a s p o o n o f s e a s a l t a n d c o o k o n l o w - m e d i u m h e a t u n t i l c a u l i f l o w e r i s c o m p l e t e l y s o f t . P u r e e t h i s m i x t u r e a n d s t r a i n t h r o u g h a f i n e s i e v e .
S l i c e t h e d a y - o l d b r e a d a s t h i c k a s y o u w a n t a n d b r u s h l i g h t l y w i t h t h e v a d o u v a n b u t t e r . B a k e i n a 3 5 0 - d e g r e e o v e n f o r a b o u t 5 - 6 m i n u t e s . ( A t t h i s t i m e c o r r e c t y o u r s e a s o n i n g o n t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r . )
S e a s o n t h e r e m a i n i n g r a w c a u l i f l o w e r w i t h a t o u c h o f t h e v a d o u v a n , p a r s l e y a n d s e a s a l t .
O n t o p , a d d t h e r a w c a u l i f l o w e r a n d t h e d i s h i s r e a d y t o s e r v e w i t h t h e t o a s t e d b r e a d .
T I P S
T o c r e a t e f o u r i n d i v i d u a l s e r v i n g s , h a v e 4 s m a l l s e r v i n g p o t s , s u c h a s m i n i c a s t - i r o n p o t s . L a y e r t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r a n d t h e n t h e v a d o u v a n b u t t e r c o n t i n u o u s l y u n t i l t h e p o t i s f i l l e d .
**
also some of the entrees one day included these on the night menu and more recipes are below
april 29th
bites
castelvetrano olives marinated in CARROT TOP pesto (v)
marcona almonds LAVENDER sugar, sea salt (v)
chickpea fries with HERBS romesco sauce (v)
today’s dish
chilled “forager’s chowder” enriched with NETTLE ice (v)
WILD SORRELS, BORAGE condimento, MINER’S LETTUCE, etc…
our log-cultivated SHIITAKES, young RADISH, and nori coulis (v)
jus roti with akitabare sake, CHIVE BLOSSOM, and preserved lemon
three BROCCOLI salad: ‘violet queen’, ‘romanesco’, and ‘crown’ (v)
classic italian flavors in modern preparations…and miso
cool english peas and GOLD PEA SHOOTS in a consommé of the shells *
white chocolate, CHOCOLATE MINT, macadamia, PURPLE SNAPS
gargouillou of the ubuntu SPRING GARDEN (v)
today’s LEAVES, FLOWERS, ROOTS, and SHOOTS…hazelnut “soil”
roscoe’s asparagus in various forms, a “virtual” egg *
black trumpet and brioche terrine, BORDEAUX SPINACH, “bordelaise”
carta da musica, our crispy sardinian flatbread *
SYLVETTA ARUGULA with truffled pecorino and meyer lemon
rustic rancho gordo ‘yellow eye’ bean stew (v)
torn bread, ROSEMARY, chili and RED RUSSIAN KALE
‘PURPLE VIENNA’ KOHLRABI, in the philosophy of “nose to tail” (v)
braised SWISS CHARD with a puree of the STEMS, napa smith ale
CARROTS: whole roast ‘OXHEART’ and tiny raw ‘PURPLE HAZE’ (v)
north african spice with citrus, NASTURTIUMS, and caramel oil
homemade toasted WILD FENNEL bucatini (v)
long-cooked FAVAS in pepper “tears”, salsa maro of roast FAVA PODS
organic yellow corn grits from arbuckle infused with goat’s milk whey
caramelized WILD ONION BULBS, “62.5” egg, AGRETTI, GARLIC FLOWERS
strawberry pizza margherita with hand-pulled mozzarella *
three-day napa strawberry soffrito, first BASILS of the year, saba
mushroom pizza bianco with homemade goat’s milk ricotta *
royal trumpet confit with a puree of the trimmings, three THYMES
cauliflower in a cast iron pot
roast-puree-raw, our vadouvan, CILANTRO sprouts, brown butter toast
***
I found more recipes from the restaurant to share.
Slideshow: Dinner at Ubuntu, Napa, California | Vegetarian ...
Apr 15, 2009 ... Earlier this year, I made the trip up to Napa, CA, to visit Ubuntu, a restaurant that's garnered national acclaim for a new kind of ...
www.yumsugar.com/3035406
Ubuntu Recipes
Photographed by Caren Alpert
Marcona Almonds with Sea Salt and Lavender Sugar
Marcona Almonds with Sea Salt and Lavender Sugar
Ingredients
• 2 cups Marcona almonds
• 1 tsp. dried lavender
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. extra-virgin olive oil
Directions
1. Preheat the oven to 300°F. Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes.
2. Grind the lavender very fine in a coffee grinder, or with a mortar and pestle.
3. In a bowl, toss the almonds with the lavender, sugar, s
***
Ubuntu Recipes (continued)
Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese
Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese
Ingredients
Beets:
• 1 lb. kosher salt
• 1 tsp. each fennel seed, coriander, juniper berries
• 40 baby chioggia beets
• 4 tbsp. balsamic vinegar
Poached Pears:
• 2 cups white wine
• 4 cups water
• 2 cups sugar
• 3 star anise
• 12 black peppercorns
• 2 cloves
• Grating of nutmeg
• 1 lemon, zest removed in strips with a vegetable peeler, and juiced
• 5 Asian pears, peeled, halved, cored, and stored in a bowl of water acidulated with juice of 1 lemon
• 1⁄2 lb. blue cheese, at room temperature
• 2 tbsp. heavy cream
• 1⁄4 cup extra-virgin olive oil
• Salt
• 25 leaves arugula
Directions
1. To roast the beets: Preheat the oven to 350 F. In a small bowl, mix the salt and spices. In a 9-by-13-inch baking dish or an ovenproof vessel with a lid, pack the beets in the spiced salt mixture. Cover with foil or the lid, and bake until beets are tender, 45 minutes to 1 hour. While still warm but cool enough to handle, peel beets with a towel, rubbing off the skin, and transfer to a covered bowl to keep warm. Add 2 tablespoons of the vinegar, and toss. (Warm beets will absorb liquid better.) Halve or quarter beets, depending on size; set aside.
2. To poach the pears: In a nonreactive pot large enough to hold the pears, bring the wine to a boil, and cook until reduced by half. Reduce the heat so that the liquid barely simmers. Add the water, sugar, spices and lemon juice and zest, and cook until sugar dissolves. Add pears, setting a plate on top to keep them submerged, and simmer until they are tender, about 30 minutes. Remove pot from heat; allow pears to cool completely in poaching liquid.
3. In a bowl, whisk the blue cheese and cream until blended; set aside at room temperature.
4. To serve, purée two of the pears with just enough poaching liquid to blend; strain through fine sieve. Slice the remaining pears about 1⁄2 inch thick. Spread the pear purée over the bottom of a serving plate. Toss the beets in the remaining 2 tablespoons vinegar, the olive oil and a pinch of salt, and arrange evenly over purée. Spoon any beet vinaigrette over. Top with sliced pears and spoonfuls of whipped blue cheese. Garnish with arugula leaves. Serves 6.
***
Ubuntu Recipes (continued)
Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato
Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato
Ingredients
• 1⁄2 cup hickory chips
• 6 tomatoes, halved
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 lb. yellow eye beans, soaked overnight in refrigerator in water to cover, and drained*
• 2 quarts water
• Salt
• 1 lemon, zest stripped off with vegetable peeler, and juiced
• 1⁄2 cup extra-virgin olive oil, plus more for drizzling
• 12 cloves garlic, grated or minced
• 1 tbsp. chopped fresh rosemary
• 1 tsp. chili flakes
• 3 tbsp. tomato paste
• 1 small baguette (about 7 oz.) or other bread, torn into rough pieces
• 3 tbsp. chopped Italian parsley
• 6 large eggs
*Yellow eye beans are available in specialty grocery stores or online at RanchoGordo.com
Directions
1. Arrange one oven rack in the bottom of a cold oven, and a second in the middle. Light the hickory chips in a cast-iron pan and place on the bottom rack. Put the tomatoes, onion, carrot and celery on a baking sheet and set on the middle rack. Close the oven door and let vegetables smoke for 1 hour. (Check the chips every now and then; you may need to relight them.)
2. Transfer the smoked onion, carrot and celery to a large pot; reserve the tomatoes. Add the beans and the water to pot, bring to a simmer, and cook over low heat, uncovered, until the beans are tender, about 45 minutes. Stir in 2 teaspoons salt and the lemon juice, reserving zest.
3. In 1⁄2 cup of olive oil, cook the garlic, rosemary, chili flakes and tomato paste in a sauté pan over medium-low heat until fragrant, 1 to 2 minutes. Scrape into the pot with the beans and stir.
4. Preheat the oven to 350 F. Transfer the bean mixture to a large ovenproof serving pot. Scatter torn bread, parsley, lemon zest and reserved smoked tomatoes over to cover. Crack eggs on top, evenly dispersing them. Drizzle with olive oil and bake until eggs are cooked but yolks are still runny, about 10 minutes. Serves 6.
**
Ubuntu Recipes (continued)
Farro with Caramelized Baby Root Vegetables and Saba
Farro with Caramelized Baby Root Vegetables and Saba
Ingredients
• 2 lb. crimini mushrooms
• 1⁄2 cup extra-virgin olive oil
• 1 onion, diced
• 4 cloves garlic, grated or minced
• 1 lb. farro
• 1⁄2 cup red wine
• Salt and pepper
• 24 baby carrots, peeled
• 24 baby turnips, peeled
• 24 baby radishes
• 18 Brussels sprouts, separated into leaves
• 1⁄4 cup saba*
*Saba is available in specialty stores and online at Cooking.com
Directions
1. Put mushrooms in a large pot with 1 quart of water. Bring to a simmer and cook over low heat, partially covered, 3 hours. Strain stock through cheesecloth into a bowl. When cool enough to handle, squeeze mushrooms to extract as much liquid as possible; discard mushrooms. Reserve mushroom stock.
2. In a nonreactive saucepan, heat 1⁄4 cup of the olive oil over low heat. Add the onion and garlic and cook until translucent, 5 to 8 minutes. Raise heat to medium. Add the farro and cook, stirring often, 5 to 7 minutes. Add the wine and cook until evaporated, about 5 minutes. Add the reserved mushroom stock, bring to a simmer, and cook until farro is tender, 45 minutes to 1 hour. (Check the pan after about 30 minutes, and add 1⁄2 cup water if needed.)
3. Meanwhile, prepare a bowl of ice water. Bring about 3 quarts water to a boil with 2 teaspoons salt in a large saucepan. Add the carrots, turnips and radishes, return water to a boil, and cook 2 minutes. Strain, and transfer vegetables to ice water to chill.
4. To serve, warm farro over low heat. In a skillet, heat the remaining 1⁄4 cup olive oil over medium-high heat. Add the blanched vegetables, the Brussels sprouts leaves, 1 teaspoon salt, and 1⁄4 teaspoon pepper, and sauté until vegetables are warmed through. Add the saba, stir, and remove from the heat. Transfer farro to a large serving plate and spoon the vegetables over or around the grain. Serves 6.
**
Ubuntu Recipes (continued)
Honey-Roasted Figs with Brown-Butter Shortcake and Rosemary Cream
Ingredients
Rosemary Cream:
• 1 cup heavy cream
• 2 (4-inch) sprigs rosemary
• 2 tbsp. sugar
Brown-Butter Shortcakes:
• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup buttermilk
• Heavy cream, for glazing
• Raw sugar, for sprinkling
Honey-Roasted Figs:
• 1 pint ripe figs, halved
• 1⁄4 cup honey
• 1 (4-inch) sprig rosemary
• Zest of 1 orange, stripped off with vegetable peeler
• Salt
Directions
1. To make the rosemary cream: Bring cream to a simmer in a small saucepan. Remove from heat, add rosemary, and set aside to steep for 30 minutes. Strain; chill for at least 3 hours. Transfer cream to bowl, or the bowl of a standing mixer, add sugar, and whisk or beat to soft peaks.
2. To make the shortcakes: Cook the butter in a small saucepan over medium-high heat until it turns an amber color, about 5 minutes. (First you'll see brown specks appear; continue cooking until the liquid fat browns.) Pour into a shallow, flat-bottomed container and refrigerate until solid and very cold. (You'll have about 7 ounces brown butter.) Weigh out 4 ounces of the chilled butter (reserve remainder for another use) and cut into 1⁄2-inch cubes. Place flour, sugar, baking powder and salt in the bowl of a food processor. Add chilled butter cubes and pulse about 4 times, until the mixture resembles coarse meal. Add buttermilk and process just until dough comes together. Shape into a disk, wrap in plastic, and chill at least 30 minutes.
3. Preheat the oven to 350 F. Butter a baking sheet. On a lightly floured work surface, roll dough 3⁄4 inch thick. Cut out six 2 1⁄2 inch rounds with a cookie cutter. Arrange shortcakes on baking sheet. Brush tops with cream and sprinkle with raw sugar. Bake until golden brown, about 15 minutes. Transfer to wire rack. Let stand at room temperature until ready to serve.
4. To make the figs: Lower oven heat to 275 F. Toss figs in a bowl with honey, rosemary, orange zest and a pinch of salt. Place them, cut side up, in a single layer in a shallow baking pan and bake, basting occasionally with juices, until figs are juicy but still have texture, 30 to 40 minutes.
5. To serve, place a shortcake on each of 6 serving plates and spoon some of the figs on top. Top with dollops of rosemary cream. Spoon any remaining juices from figs over the shortcakes and around the plates. Serves 6.
Page 5 of 6
**
U b u n t u R e c i p e s ( c o n t i n u e d )
C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s
C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s
I n g r e d i e n t s
M a s c a r p o n e I c e C r e a m :
" 3 c u p s m i l k
" 1 0 l a r g e e g g y o l k s
" 3 D 4 c u p s u g a r
" 8 o z . m a s c a r p o n e
" 1 D 2 c u p c r Ë m e f r a Ó c h e
" 1 t s p . p u r e v a n i l l a e x t r a c t
" S a l t
C o n c o r d G r a p e S o r b e t :
" 1 l b . C o n c o r d g r a p e s , s t e m m e d
" 1 D 2 c u p s u g a r
" 1 t s p . l e m o n j u i c e
" 1 D 2 t s p . C h a m p a g n e
O r a n g e G r a n i t e :
" J u i c e o f 8 o r a n g e s , s t r a i n e d ( a b o u t 2 c u p s )
" J u i c e o f 1 D 2 l e m o n
" 2 t b s p . s u g a r
G i n g e r S o d a :
" 1 D 2 c u p s u g a r
" 2 c u p s w a t e r
" 1 o r a n g e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l e m o n , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l i m e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 2 t b s p . c h o p p e d g i n g e r
" 1 D 2 c u p s o d a w a t e r ( o p t i o n a l )
" 2 o r a n g e s , b r o k e n i n t o s e g m e n t s , f o r g a r n i s h
" 1 2 C o n c o r d g r a p e s , h a l v e d , a n d s e e d e d , f o r g a r n i s h
D i r e c t i o n s
1 . T o m a k e t h e i c e c r e a m : I n a s a u c e p a n , b r i n g t h e m i l k t o a s i m m e r . M e a n w h i l e , i n a h e a t p r o o f b o w l , w h i s k t h e e g g y o l k s w i t h t h e s u g a r . G r a d u a l l y p o u r a l i t t l e o f t h e h o t m i l k i n t o t h e b o w l w i t h t h e y o l k s , w h i s k i n g c o n s t a n t l y . W h i s k t h e e g g y o l k m i x t u r e b a c k i n t o t h e s a u c e p a n o f m i l k . S e t o v e r l o w h e a t a n d c o o k , s t i r r i n g c o n s t a n t l y , u n t i l t h e m i x t u r e t h i c k e n s e n o u g h t o c o a t t h e b a c k o f a s p o o n , a b o u t 8 m i n u t e s . R e m o v e f r o m h e a t a n d w h i s k i n t h e m a s c a r p o n e , c r Ë m e f r a Ó c h e , v a n i l l a a n d a p i n c h o f s a l t . S t r a i n i n t o a b o w l a n d c h i l l u n t i l c o l d , 2 t o 3 h o u r s . T r a n s f e r t o a n i c e c r e a m m a c h i n e , a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .
2 . T o m a k e t h e s o r b e t : C o m b i n e a l l i n g r e d i e n t s i n b l e n d e r ; p u r È e . S t r a i n t h r o u g h a f i n e s t r a i n e r . T r a n s f e r t o a n i c e c r e a m m a k e r a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .
3 . T o m a k e t h e g r a n i t e : I n a b o w l , s t i r t o g e t h e r o r a n g e a n d l e m o n j u i c e s , a n d s u g a r . P o u r i n t o a s h a l l o w d i s h a n d p l a c e i n f r e e z e r . W h e n c r y s t a l s b e g i n t o f o r m , s t i r w i t h a f o r k t o b r e a k u p c r y s t a l s ; r e t u r n d i s h t o f r e e z e r . C o n t i n u e i n t h i s w a y , s t i r r i n g e v e r y 2 0 t o 3 0 m i n u t e s , u n t i l m i x t u r e i s c o m p l e t e l y f r o z e n .
4 . T o m a k e t h e s o d a : I n a s a u c e p a n , b r i n g s u g a r a n d w a t e r t o a s i m m e r . A d d c i t r u s z e s t s a n d c h o p p e d g i n g e r . R e m o v e f r o m h e a t a n d s e t a s i d e t o i n f u s e 1 5 t o 2 0 m i n u t e s . S t r a i n t h r o u g h a f i n e s t r a i n e r , a n d c h i l l a t l e a s t 1 h o u r . A d d c i t r u s j u i c e s . L o a d i n t o s o d a s i p h o n , o r a d d s o d a w a t e r .
5 . T o s e r v e , l a y e r t h e m a s c a r p o n e i c e c r e a m , g r a p e s o r b e t a n d g i n g e r s o d a i n s i x p a r f a i t g l a s s e s . T o p e a c h w i t h a s p o o n f u l o f o r a n g e g r a n i t e . G a r n i s h e a c h w i t h 3 o r a n g e s e g m e n t s a n d 2 h a l v e d g r a p e s . S e r v e s 6 .
P a g e 6 o f 6
***
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" 1 / 2 c u p f r e s h l e m o n j u i c e a n d z e s t o f o n e l e m o n
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" 1 / 4 t e a s p o o n h o n e y
" 1 s h a l l o t , f i n e l y c h o p p e d
" 1 / 2 c u p c a n o l a o i l
" 1 / 4 c u p o l i v e o i l
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" 1 p o u n d m i x e d g r e e n s , o r y o u r f a v o r i t e s a l a d m i x
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" 1 / 2 c u p f i n e l y c r u s h e d p i s t a c h i o n u t s , n o t t o a s t e d
" 1 / 4 c u p a l l - p u r p o s e f l o u r
" 1 e g g b e a t e n w i t h 2 t b s p w a t e r
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D I R E C T I O N S
H e a t t h e o v e n t o 4 0 0 d e g r e e s . P l a c e t h e b e e t s o n a p i e c e o f a l u m i n u m f o i l o n a b a k i n g s h e e t a n d m a k e a p o u c h o u t o f t h e f o i l , s e a l i n g i t t i g h t l y .
B a k e b e e t s f o r 4 0 m i n u t e s . R e m o v e f r o m o v e n a n d l e t b e e t s s t e a m f o r 1 0 m i n u t e s . O p e n t h e p o u c h a n d l e t t h e b e e t s c o o l s l i g h t l y . T h i s c a n b e d o n e a d a y i n a d v a n c e .
W h i s k t o g e t h e r l e m o n j u i c e , l e m o n z e s t , m u s t a r d , h o n e y a n d s h a l l o t i n a s m a l l b o w l . S l o w l y w h i s k i n t h e o i l s a n d s e a s o n w i t h s a l t a n d p e p p e r . S e t t h e v i n a i g r e t t e a s i d e .
A f t e r t h e b e e t s h a v e c o o l e d e n o u g h t o h a n d l e , r e m o v e a n d d i s c a r d t h e s k i n s a n d c u t i n t o b i t e - s i z e p i e c e s . M i x t h e b e e t s w i t h h a l f o f v i n a i g r e t t e , t h e n m i x t h e s a l a d g r e e n s w i t h t h e r e s t o f t h e v i n a i g r e t t e . T r a n s f e r g r e e n s t o p l a t e s a n d t o p w i t h b e e t s .
C u t g o a t c h e e s e l o g i n t o s i x p o r t i o n s a n d f o r m t h e g o a t c h e e s e i n t o d i s k s . U s i n g t h e b r e a d i n g p r o c e d u r e , d u s t g o a t c h e e s e d i s k s i n f l o u r . N e x t , d i p i n t h e b e a t e n e g g m i x t u r e , a n d t h e n r o l l i n p i s t a c h i o s . F o l l o w t h i s p r o c e s s w i t h a l l s i x g o a t c h e e s e d i s k s .
W h e n y o u a r e r e a d y t o s e r v e , h e a t 2 i n c h e s o f c a n o l a o i l i n a s m a l l s a u c e p a n . H e a t t h e o i l t o 3 5 0 d e g r e e s a n d d e e p - f r y t h e g o a t c h e e s e d i s c s u n t i l g o l d e n b r o w n .
S e r v e o n t o p o f t h e s a l a d m i x t u r e . T o g a r n i s h , a d d a f e w c h o p p e d p i s t a c h i o s a n d d r i z z l e w i t h m o r e
h o n e y .
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