| Recipe of the Month |
| These recipes were featured in the Spring issue of the American Culinary Federation magazine Sizzle. Chef Wendi Mentink, CEC is a former Chef of the Year winner for our chapter and went on to represent our chapter at the 2009 regional conference. She is the Executive Chef at Bidwell Street Bistro in Folsom. Eric Owens is a graduate of the Institute of Technology culinary program and is co-owner of Parker Hotdogs in Roseville.
Eric Owen
Student
Institute of Technology
Roseville, Calif.
Yield: 6 servings
Ingredients
6 cups + 6 T. fresh peas, shelled
5 cups chicken stock
21/2 oz. unsalted butter, divided
Kosher salt, as needed
Fresh ground black pepper,
as needed
Fresh chervil, for garnish
Method:
Bring large pot of salted water to a boil. Add peas; cook until tender, about 3 minutes.
Drain peas using strainer; remove. Place in ice water to set color. When cool, remove
peas from ice bath. Reserve 6 T. for garnish; pass remaining 6 cups through fine-mesh strainer to make a smooth puree. Bring chicken stock to a boil. Add pea puree; whisk to incorporate. Gently bring soup to140 F; swirl in 2 oz. butter. Season with salt and pepper. Heat remaining1/2 oz. of butter in small saucepan. Add reserved peas; warm through.
To Plate:
Ladle soup into bowls; add 1 T.reserved peas to each bowl. Top with a few sprigs of fresh chervil.
Chilled Spring Pea and Fava Bean Soup
with Goat Cheese and Fresh Herbs
Wendi Mentink, CEC
Executive Chef
Bidwell Street Bistro
Folsom, Calif.
Yield: 6 servings
Ingredients:
3 cups + 6 T. fresh peas, shelled
3 cups fresh fava beans, shelled
and skinned
1 T. olive oil
1/2 cup yellow onion, small dice
1 leek, cut in half, sliced thin and
thoroughly washed
5 cups chicken stock (or vegetable
stock, if desired)
1 t. fresh mint, minced
1 t. fresh tarragon, minced
Kosher salt, to taste
Fresh ground black pepper, to taste
3 oz. fresh Laura Chenel goat cheese
(any high-quality goat cheese can
be substituted)
1 t. freshly grated Meyer lemon zest,
plus extra for garnish
Italian mix microgreens, for garnish
Method:
Bring large pot of salted water to a boil. Add peas; cook until tender, about 3 minutes. Drain peas using strainer; remove. Place in ice water to set color. Reserve 6 T. for garnish. Repeat process with fava beans, without reserving any for garnish. Heat medium-sized soup pot over medium-low heat. Add oil; sweat onion and leek until soft. Add chicken stock; bring to a boil. Simmer over medium-high heat for 15 minutes. Puree. Add blanched peas and fava beans, mint and tarragon; puree until smooth. Pass soup through fine-mesh strainer. Season with salt and pepper; set in ice bath to chill. For garnish: Soften goat cheese; fold in 1 t. lemon zest. Form six (1/2 oz.) quenelles.
To Plate:
Ladle soup into chilled bowls. Place 1 T. peas in each bowl. Top with goat cheese quenelle; garnish with a few sprigs of micro greens. Sprinkle lemon zest on top of quenelle.
|
|
