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Recipes

Shaved Summer Zucchini

etoile Restaurant chef Perry Hoffman loves fresh produce from the garden, and his Shaved Summer Squash is a delightful nibble that comes together in minutes, requires no cooking and will get your outdoor fete started right.

Shaved Zucchini Saladetoile Restaurant chef Perry Hoffman loves fresh produce from the garden, and his Shaved Summer Squash is a delightful nibble that comes together in minutes, requires no cooking and will get your outdoor fete started right.

Ingredients:
20 each patty pan squash (using a mandolin, slice into paper thin coins)
2 T shallots (brunoise)
4 T English cucumber (brunoise, no seeds)
2 T good extra virgin olive oil
4 each French breakfast radish (using a mandolin, slice into paper thin coins)
1 each Meyer lemon (juice and zest)
1 T fleur de sel
4 T Thai basil leaves (Picked)
2 T Spanish manchego (microplanned)
Fleur de sel and toasted black pepper to taste

Procedure:
Place all ingredients in a bowl excluding the manchego, divide between 4 plates and garnish with the manchego.

Serves 4

In a small sauté pan, over medium-low heat, combine the 1/2 cup chervil leaves with the 1/2 cup olive oil and cook, stirring occasionally, until the oil is hot and small bubbles form around edges, 3 to 5 minutes. Remove from heat and let stand at room temperature for 1 hour. Strain the chervil-infused oil through a fine-mesh sieve, save and reserve. Discard the chervil.
In a soup pot, heat the 2 tbsp olive oil over medium heat. Add the leek and sauté until soft, about 3 minutes. Stir in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Add the potatoes and red bell pepper and sauté for 3 minutes longer. Add the stock, clam juice, wine, and 1 tsp salt, and mix well. Raise heat to high and bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, cut the corn kernels from the ears of corn. Add the corn kernels to the soup and simmer until the corn is tender, about 5 minutes. Add the crab and cook for 2 more minutes to heat through. Stir in the cream and remove from heat. Adjust seasoning with salt and pepper.
Ladle the bisque into warm bowls. Swirl 1/2 to 1 tsp chervil oil into each serving and garnish with the 2 tbsp chervil leaves. Serve hot.
Serves