Chef on a Shoestring
Gerry Hayden
Aureole
Original air date: June 24, 2000
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Green Grape Gazpacho
Pancetta, Porcini, and Arugula Risotto
Blueberries in Lemon Caramel and Buttermilk Granita
Green Grape Gazpacho
Ingredients
1 lb. Seedless green grapes (Reserve eight grapes for garnish)
1 pt. Plain nonfat yogurt (Reserve 2 teaspoons for garnish)
1/2 Cup walnut pieces
1/2 Tablespoon cumin
1/2 teaspoon coriander
1/4 Cup extra virgin olive oil
1 oz. Canola or blended oil
4 oz. Sourdough bread (crust removed) or sub with French baguette
2 Cups water
1 Clove garlic peeled and sliced
1 oz. White wine vinegar
1/2 bunch flat leaf parsley (picked leaves) *(Reserve eight leaves for garnish)
Method: In a saute pan heat 1 Tablespoon of canola oil, add walnut pieces and spices, and lightly toast. Season with salt and pepper. Set aside. Soak bread in the water until double in size or very soft.
In a food processor or blender, combine all but two Tablespoons of walnuts with the garlic and parsley (remember to leave eight leaves of parsley for garnish). Blend, scraping down sides. Be careful not to turn it into a paste. While machine is running, add grapes and puree until smooth. Remove bread from water, reserving liquid. Add to grape mixture. Puree mixture. It should be the thickness of sour cream. Add some reserved water and yogurt (all but two teaspoons for garnish).
Blend in the olive oil and vinegar. Season with salt and pepper. Soup should be the consistency of heavy cream. Remove from the blender and chill.
To serve: Cut grapes (the ones you reserved for the garnish) in half and divide soup into four chilled bowls. Garnish with a drizzle of yogurt, parsley leaves, toasted walnuts, and halved grapes.
Pancetta, Porcini, and Arugula Risotto
Ingredients:
1/2 lb Pancetta (diced)
2 Cups arborio rice
1 Small yellow onion (peeled and diced)
2 oz. Extra virgin olive oil
4 oz. Butter (unsalted)
1 Bunch arugula (washed, stemmed, and chiffonade)
1 oz. Dried porcini mushrooms
2 qts. warm water
4 Oz. Pecorino Romano cheese (grated)
1 Cup white wine (optional)
Salt and Pepper to taste
Method: Soak porcini mushrooms in warm water for half an hour in advance.
In a medium sauce pan, melt 2 oz. of butter with 1 oz. of olive oil. Over medium-high heat, add pancetta. Cook until a golden brown. Then add diced onions, and cook until soft and translucent. Add rice and cook until slightly nutty aroma achieved. Add wine and stir until liquid is evaporated. Remove mushrooms from water, reserving liquid. In 1 1/2 cup additions, add porcini water to rice, stirring until each addition is absorbed by rice. Rice should be creamy and tender. Check seasonings. With the last addition of stock, add the remaining butter, cheese (all but 1 oz.), and olive oil. Stir until rice has a creamy consistency and is tender. Add porcini mushrooms and arugula, heating thoroughy.
To Serve:Spoon into four bowls. Garnish with grated cheese.
Blueberries in Lemon Caramel and Buttermilk Granita
Ingredients:
1 pint blueberries
1 Lemon (zested and juiced)
3 Cups sugar
1/2 Cup water
1 qt. buttermilk
1 Vanilla bean (split and scraped)
Method:In a small pan with water put in lemon zest and bring to a boil. Pour off water and reserve.
In another small pan add 1 cup of sugar and 1/2 cup water. Caramelize sugar to a golden brown. Add lemon juice and blueberries and cook for about 1 minute or until sugar dissolves. Add lemon zest. Cool and reserve.
In a mixing bowl, whisk vigorously 2 cups of sugar, buttermilk and the scraped vanilla bean pod (with the seeds). Make sure the vanilla seeds are distributed evenly and the sugar is dissolved.
Place in a stainless steel shallow baking dish and place in freezer, stirring occasionally while freezing. You want to create ice particles and a slushy texture. Freeze solid.
To serve: Divide blueberry caramel mixture into martini glasses. With an ice cream scoop, put a scoop of buttermilk ice into each glass and drizzle with blueberry syrup.