Recipes for 1.18.10 Seasonal Cooking Class

Broccoli Bisque

2 large heads fresh broccoli (about four cups)
1 medium yellow onion, peeled and chopped
3 cloves of garlic, smashed
1 shallot, peeled and sliced
¾ cup white wine
1 quart chicken stock
1 cup heavy cream
1 cup roux (equal parts flour and butter)
juice of 1 lemon
salt and pepper to taste

method:

In a large pot gently cook onions, garlic and shallots over low heat until softened. Add broccoli and continue cooking until it turns bright green. Add white wine and reduce by half. Add chicken stock, bring to a boil, reduce to a simmer and cook until broccoli is tender. Add cream and roux and simmer for 5-10 minutes longer. Puree with a stick blender, strain through a mesh sieve and serve.

Parmesan Croutons

2 cups bread diced into ½” pieces
Extra-virgin Olive Oil, enough to coat bread
I cup shredded parmesan cheese

method:

Preheat oven to 350 degrees. In a large bowl combine all ingredients and mix thoroughly. Arrange in a single layer on a baking sheet and bake for 20 minutes or until golden brown.

Mushroom Marsala Sauce

2 cups baby bella mushrooms, quartered
2 cloves fresh garlic, minced
1 shallot, sliced
½ cup Marsala cooking wine
1 cup veal demi-glace
2 T butter
chopped fresh herbs (thyme, rosemary, sage, parsley)

method:

In a large pot sear mushrooms in a small amount of olive oil until golden brown. Reduce heat, add garlic and shallots and cook gently until softened. Add marsala and reduce by half. Add veal demi-glace. Bring to a simmer and stir in butter until melted. Season with salt, pepper and fresh herbs.

Kiwi Tart with Honey & Lime

puff pastry shells
4 kiwis, peeled and cut into ¼” slices
¾ cup honey
1 lime, juiced and zested
1 cup sweetened whipped cream

method:

Prebake pastry shells according to the instructions on the package. In a small sauce pan combine honey, lime juice and zest and heat gently until you achieve a syrup consistency. Arrange kiwi slices artfully in the pastry shells. Warm in a 350 degree oven for 5 minutes. Serve with honey-lime syrup and sweetened whipped cream.