The Restaurant Martin Cookbook by Martin Rios & CHERYL JAMISON & BILL JAMISON

Author:Martin Rios & CHERYL JAMISON & BILL JAMISON
Language: eng
Format: epub
ISBN: 9781493022335
Publisher: Globe Pequot Press
Published: 2015-06-14T16:00:00+00:00

TO PREPARE THE VEGETABLE MIX

1. When the flans are ready, prepare the vegetable mixture.

2. Warm the oil in a small sauté pan over medium heat.

3. Stir in the summer squash and sauté until tender, 5–8 minutes. Stir in the poblano and accumulated juices and heat through. Season with salt and pepper.

TO PREPARE THE CHEESE FONDUE

1. Toss together the cheese with the cornstarch and reserve.

2. Warm the oil in a small saucepan over medium heat. Stir in the shallot and cook until tender, but not colored, 3–5 minutes. Whisk in sour cream followed by the beer, stock, and salt and pepper. When well mixed, add the cornstarch-covered cheese, cooking about 1 minute to let any cornstarch flavor disappear. Remove from the heat when creamy and cover to keep warm.

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