Chef On A Shoestring

Chef Seth Price
Bubby's Restaurant

Menu:
Chilled Spring Tomato Soup
Mushroom Stuffed Ravioli
Baked Apples with Rhubarb

Chilled Spring Tomato Soup with Fresh Mint

5 Small Cloves Garlic, Peeled and Sliced
3 Tablespoons of Olive Oil
1 Pound Ripe Tomatoes, Coarsely Chopped
½ Bunch Fresh Mint
3 Tablespoons Balsamic Vinegar
1 Quart V8 Juice
2 teaspoons Kosher Salt
1 teaspoon Fresh Ground Black Pepper
1 teaspoons Worcestershire Sauce

Method: Heat the oil in an 8 quart stockpot over medium heat. Add the garlic and stir. Saute slowly until the garlic turns the lightest shade of golden brown. Add the diced tomatoes, salt, pepper and 4 tablespoons of the mint (minced), and simmer over low heat for about five minutes. Remove from heat, add the V8, balsamic vinegar and Worcestershire sauce, and let cool. Puree using a blender. Adjust seasoning to taste if necessary. Chill the soup and the bowls in the freezer until ice cold. Serve with chopped mint.

Mushroom Raviolis with Spring Peas and Marjoram
1 Package of Round Wonton Wrappers
1 Egg Yolk
3/4 Pound Assorted Mushrooms (sliced)
3/4 Pound Red Bliss Potatoes (or New Potatoes), washed and diced
1/4 Pound Spring Peas
12 oz. Can of Chicken Stock
16 Small Cloves of Garlic, Peeled and Sliced
½ Bunch Marjoram
3 Tablespoons of Butter
4 Tablespoons of Olive Oil
Salt to Taste
Fresh Ground Pepper to Taste
1 teaspoon of Sugar
1 Lemon, zested and juiced
6 Tablespoons of Butter (soft)

Method: Bring the potatoes to a boil in salted water until cooked throughly. Drain and set aside.

Heat the olive oil and 3 Tablespoons of butter in a large saute pan. Add the 10 small cloves of garlic until translucent, add mushrooms, and saute. Stir occasionally until the mushrooms are golden brown and cooked all the way through.

Chop half of the marjoram bunch. Add the boiled potatoes, the chopped marjoram, and continue cooking for five minutes. Season with salt and pepper and let it cool.

Mix the egg yolk with three to four tablespoons of water. This will help seal the edges of each ravioli. Place six wonton skins on a cool counter dusted with flour. Use a small one teaspoon for each ravioli, brush the edges of the ravioli (wonton wrapper) with the egg/water mixture, then press firmly to seal the wrapper.

Add raviolis to boiling, salted water.

Heat 3 Tablespoons of butter in a large saute pan. Add the ravioli until golden brown, add the spring peas, chicken stock, sugar, salt, pepper, 4 Tablespoons of chopped Marjoram and lemon zest. Continue cooking until the peas are tender, but still have a bite. Adjust salt and pepper and add lemon juice.

Boil the ravioli until tender (approximately 10 minutes). Then add to the saucepan. Then toss with the spring peas and stir in 3 Tablespoons soft butter, adjust seasoning to taste, and sprinkle with remaining marjoram leaves.

Baked Apples with Rhubarb
**Preheat the oven to 350 degrees**
4 Crisp Apples, Cored
1 Pound Rhubarb, cut into 1" long pieces
1 to 1 1/4 Cups Sugar
2 Cups Apple Cider
1/4 teaspoon Fresh Ground Black Pepper

Method: Toss the rhubarb with the sugar, apple cider, and black pepper. Set aside. In a deep ceramic baking dish, place the apples (cut side down), cover with the rhubarb mixture and place in the oven to bake until the apples are tender, but still intact. Bake for 25 minutes. Baste with the pan juices every 10 minutes. Remove from heat. Serve with fresh whipped cream on the side if you like.