MARKET RESTAURANT + BAR COOKBOOK by Schroeder Carl & Montana Maria Desiderata

Author:Schroeder, Carl & Montana, Maria Desiderata
Language: eng
Format: epub
ISBN: 9781493019748
Publisher: Globe Pequot Press
Published: 2015-10-14T16:00:00+00:00

FOR THE ASPARAGUS SOUP

Prepare an ice bath by nesting a medium bowl in a larger bowl that’s partially filled with ice and water.

Heat olive oil and melt butter in a large saucepot over medium-high heat. Add onion, leek, fennel, garlic, and salt. Cover saucepot and cook the onions until translucent.

Add stock, bay leaf, and thyme. Bring to a boil, add asparagus, and boil for 1 minute.

Remove bay leaf and thyme, add spinach, and slowly stir in the cream. Add mixture to a blender and process until smooth. Strain through a fine-mesh sieve into ice bath–prepared bowl. Stir constantly until soup is completely chilled.

FOR THE CRAB CAKES

Place crabmeat in a cheesecloth and squeeze to release all moisture.

In a large mixing bowl, combine crabmeat, peppers, onion, chives, mayonnaise, 2 table-spoons bread crumbs, lemon juice, cayenne, and salt. Form mixture into 6 even and round crab cake balls.

Set up 3 mixing bowls. Place the flour in one, whisked eggs in another, and the remaining 1 cup of bread crumbs in the third.

Roll crabmeat ball in flour, dip into eggs, then roll in bread crumbs. Repeat for remaining crab cakes.

In a large pot or deep fryer, add enough cooking oil to completely submerge the crab cakes. Heat to 375°F. In batches, add the crab cakes to the hot oil. Cook crab cakes until crispy and light golden brown turning during frying if necessary. Remove the crab cakes onto a plate lined with paper towels.

FOR THE ASPARAGUS

Cut each asparagus spear into 3 even pieces and add to a shallow baking dish. Drizzle with salt and pepper, house vinaigrette, and cilantro.

FOR THE MANGOS AND MANGO SAUCE

Place 1 mango, 1 teaspoon lime juice, and salt in a blender. Process until smooth. Place chunks from the remaining 2 mangos in a small mixing bowl and drizzle with remaining lime juice, cayenne, and salt.

FOR THE MEYER LEMON CRÈME FRAÎCHE

In a small mixing bowl, combine crème fraîche with lemon zest and salt, and whip vigorously until creamy.

FOR THE MEYER LEMON AIOLI

In a small mixing bowl, combine base aioli with lemon zest.

FOR THE CROUTONS

Preheat oven to 325°F.

Add bread cubes to a bowl. Drizzle with olive oil and toss evenly until incorporated. Place cubes loosely on a baking sheet lined with parchment paper. Bake until golden brown and crunchy all the way through, approximately 15 minutes.

Remove bread cubes from the oven and immediately sprinkle with ground toasted fennel. Allow bread cubes to cool at room temperature on the baking sheet.

AT SERVICE

Bring soup to a rolling boil and blend with immersion blender. Ladle asparagus soup into small bowls. Add a dollop of the Meyer lemon crème fraîche and a sprinkle of croutons. Spoon the mango sauce onto the plate and top with asparagus and mangos. Add a crab cake to the top of the asparagus and mangos, and top crab cake with a dollop of aioli.

Chef’s Tip: When choosing a mango, look for skin that is tight and smooth, not wrinkled. The skin should be slightly firm and yield gently to pressure.

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