Lesson 1: Celebrating Asparagus

Transcription

1 THEME CELEBRATING SPRING VEGETABLES Fox 8 s Kickin it with Kenny Heinen s #16 Twinsburg Wednesday, April 18, :00 a.m. to 9:00 a.m. Fox 8 Lesson #1: Celebrating Asparagus Asparagus & Gruyere Tart with Balsamic Glaze Asparagus Soup with Crispy Mushroom Gremolata Spring Ancient Grains Salad Pork & Roasted Asparagus with Citrus Sauce Lesson #2: Celebrating Peas Spring Peas with Pancetta Grilled Lamb Chops with Fresh Pea, Lemon & Crème Fraiche Dip Springtime Mimosa Lesson #3: Celebrating Rhubarb Rhubarb & Strawberry Turnovers Glazed Rhubarb Sweet Chili Salmon Rhubarb Compote with Cardamom Custard and Pistachio Brittle Lesson #4: Celebrating Unique Spring Vegetables (Fiddlehead Ferns, Ramps, etc.) Wild Ramp Pesto Crostini Warm Fiddlehead Salad Fiddlehead Tart Lesson 1: Celebrating Asparagus Asparagus & Gruyere Tart with Balsamic Glaze 1 sheet frozen puff pastry, thawed according to package directions 2 tablespoons Heinen s Dijon Mustard 1/2 bunch asparagus, washed and tough ends trimmed (about 20 stalks) 1½ cups Heinen s Shredded Gruyere Cheese 2 tbsp. Heinen s Balsamic Glaze Preheat oven to 400 F. On a floured surface, roll out puff pastry to approximately inches using a floured rolling pin. Transfer to a sheet pan lined with parchment paper or a silicon baking mat. Prick puff pastry with a fork all over. Brush evenly with Dijon mustard. Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese. Bake for 20 minutes or until cheese is melted and tart is golden brown. Before serving, drizzle with Balsamic Glaze Serves 14

2 Asparagus Soup with Crispy Mushroom Gremolata For the Soup 4 tbsp. Heinen s Unsalted Butter 3 cups chopped leek, white and pale green parts only 2 clove garlic, lightly chopped 2 lbs. asparagus, trimmed and chopped into 1 inch pieces 3 cups Heinen s Vegetable Stock 1 tsp. herbs de Provence 1 pint Heinen s Heavy Cream Squeeze of lemon Salt and pepper to taste For the Gremolata 1/2 cup mixed mushrooms, thinly sliced (from the bulk mushroom section in the Produce Dept.) 2 tbsp. fresh Italian parsley, chopped 1 tsp. lemon zest 2 tbsp. Heinen s Unsalted Butter Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic. Sauté until the leeks are soft and somewhat golden. Add the asparagus and the vegetable broth and simmer covered for about minutes or until the asparagus is tender. Puree ¾ of the vegetable mixture until smooth. If you want a completely smooth soup, blend all the vegetables. Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it. Then stir in the heavy cream and just a squeeze of lemon. Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper. Take the soup off the heat and let it sit covered while you prepare the Gremolata. In a sauté pan heat the butter and when it s hot and frothy add the mushrooms. Sauté until mushrooms are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon. Ladle the soup into bowls and garnish with the Mushroom Gremolata. Serve immediately. Pair with a crisp, dry white wine. Serves 4 Spring Ancient Grain Salad 1 cup Heinen s Ancient Grains 1 small red onion 1 bunch asparagus 1 cup walnuts 8 to 10 radishes 5 to 6 dried apricots 2 to 3 tbsp. white balsamic vinegar 1/3 cup Heinen s Olive Oil about a tsp. of kosher salt

3 freshly cracked black pepper, to taste 1 jalapeno, stemmed, seeded and minced Meanwhile, finely chop the red onion and place in a small bowl. Cover with 2 tablespoons of white balsamic vinegar. Chop off the end of the asparagus spears. Cut the asparagus on the bias (just for looks) into small pieces 1-inch in size. Cut off the ends of each radish. Slice thinly into rounds. Stack a few slices at a time, and cut straight down to make slivers. Cut the apricots into small pieces, set aside. If you feel like toasting the nuts, place walnuts on a sheet pan and cook at 350 F for 8-10 minutes watch closely to prevent burning. Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. Cook the ancient grains according to package instruction. During the last minute of cooking, add the asparagus to the pot and cook one minute further. Drain and transfer to a bowl and season immediately with 1 tsp. kosher salt, olive oil and pepper. Add the macerated red onions, chopped walnuts, radishes, apricots and jalapeño. Toss with a large spoon. Taste. Add another tablespoon of vinegar, salt and/or pepper, if necessary. Toss. Taste again. Serve. Serves 4 Pork & Roasted Asparagus with Citrus Sauce 1/4 cup natural almonds, chopped 2 tbsp. fresh parsley, chopped 2 tsp. lemon juice oz. pork tenderloin Salt and Pepper, to taste 1 tbsp. Heinen s Olive Oil, divided 2 bunches asparagus trimmed 1 tbsp. fresh ginger, grated 2 cloves garlic, minced 3/4 cups Heinen s Chicken Stock 1/2 cup Heinen s Fresh Squeezed Orange Juice 1 tsp. Heinen s Dijon Mustard 1/2 tsp. grated orange zest 3/4 cups Heinen s Basmati Rice Stir together almonds, parsley and lemon juice; set aside. Sprinkle pork with salt and pepper. In a nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with salt and pepper. Bake in 400 F oven until temperature reaches 145 F, about minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing. Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth

4 and orange juice; bring to boil. Stirring often, reduce sauce to 1/2 cup, 5 to 7 minutes. Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture. Serves 4 Lesson 2: Celebrating Peas Spring Peas with Pancetta Kosher salt 2 cups shelled fresh peas (in the produce dept.) 1 lb. sugar snap peas, trimmed 1/4 lb. snow peas, trimmed and thinly sliced 4 oz. pancetta, chopped 2 tbsp. all-purpose flour 1½ cups Heinen s Chicken Stock 1/2 cup Heinen s Heavy Cream Zest of 1 lemon Freshly ground pepper Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool. Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towellined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes. Drain the peas, shaking off the excess water, and then add to the skillet. Cook, stirring, until heated through, 3 to 5 minutes. Season with salt and pepper and sprinkle with lemon zest. Transfer to a serving bowl and top with the pancetta. Serves 6-8 Grilled Lamb Chops with Fresh Pea, Lemon & Crème Fraiche Dip 1½ cups shelled fresh peas (in the produce dept.) 1/3 cup crème fraiche Zest and Juice of 1 lemon Salt & Pepper 1 tbsp. Heinen s Extra Virgin Olive Oil 12 trimmed rib lamb chops (French trimmed)

5 Bring a pan of water to the boil and then cook the peas for 3 minutes until soft. Drain the peas and place them in a food processor with the crème fraiche. Add the zest of the whole lemon and the juice of half of it. Puree the dip. Check the seasoning and add salt and pepper to taste. Plus extra lemon juice if needed. Refrigerate until needed. Pre-heat grill to medium-high heat. Rub the olive oil into the lamb and season with salt and pepper. Grill the chops for 1½ minutes on each side. Let them rest before serving with dip. Serves 6 Springtime Mimosa 1 cup shelled fresh peas, blanched and shocked (in the produce dept.) 1/2 cup simple syrup 1½ oz. elderflower liqueur 1 bottle champagne, chilled Fresh mint leaves, for garnish Combine the peas and the cooled Simple Syrup in a blender and puree until smooth. Add 1 ounce of the pureed sweet pea mixture to each Champagne flute. Add 1/4 ounce of elderflower liqueur to each. Top off with some chilled champagne and a mint leaf for garnish. Serves 4-6 Lesson 3: Celebrating Rhubarb Rhubarb & Strawberry Turnovers For the Turnovers 1½ cups diced rhubarb (1-inch pieces) 1/4 cup sugar 1 cup diced strawberries 1/4 teaspoon cinnamon Flour, for dusting work surface 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed 1 large egg, whisked For the Glaze 3/4 cup powdered sugar 1 Tablespoon whole milk 1/4 teaspoon vanilla extract

6 Make the Turnovers Combine the rhubarb and sugar in a medium saucepan set over medium-low heat. Simmer the mixture, stirring occasionally, until the rhubarb is tender, 5 to 10 minutes. Remove the pan from the heat and stir in the strawberries and cinnamon. Set the mixture aside to cool to room temp. Once the mixture has cooled completely, strain out any liquids. When ready to prepare the turnovers, preheat the oven to 400 F and line two baking sheets with parchment paper. Unfold the puff pastry sheets onto a lightly floured work surface the using a rolling pin, gently roll the pastry to seal any perforations. Cut each sheet of puff pastry into 4 squares. Divide the rhubarb and strawberry filling among the squares, spooning a portion into the centers of the squares and then carefully folding them in half diagonally to form triangles. Using a fork, crimp together the edges to seal them then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart. Cut three small slits atop each turnover then brush them with the egg. Bake the turnovers for 15 to 18 minutes or until they re golden brown and puffed. Remove the turnovers from the oven and transfer them to a cooling rack to cool completely while you make the glaze. Make a Glaze Sift the powdered sugar into a medium bowl then whisk in the milk and vanilla extract until the glaze is smooth. Once the turnovers have cooled completely, use a fork to drizzle them with the glaze or alternately, transfer the glaze to a sealable plastic bag or piping bag and pipe it atop the turnovers. Serve immediately. Makes 8 turnovers Glazed Rhubarb Sweet Chili Salmon Salmon: 4 5 oz. pieces of salmon 1/2 tbsp. Heinen s Olive Oil Salt and pepper for taste Rhubarb Sauce: 1 cup of rhubarb, diced 1 small onion, diced 2 garlic clove, minced 1/2 tbsp. fresh ginger, minced 1/4 cup sugar 1/4 tsp. of salt 1/4 tsp. crushed red pepper 2 tbsp. Heinen s Sweet Chili Sauce 1/2 tbsp. apple cider vinegar 1 tsp. rice vinegar 1/2 tbsp. fish sauce 1 tbsp. Worcestershire sauce 2 tbsp. Heinen s Honey 1/4 tsp. Heinen s Mustard

7 Preheat oven to 400 F. Drizzle olive oil over each piece of salmon and rub it all over front and back. Season salmon with salt and pepper. Place the salmon in a 9x13 baking pan. Set to side. Add all of the rhubarb sauce ingredients into a food processor and mix until well combined. Pour the rhubarb sauce into a medium saucepan over a medium high heat until boiling then simmer for 10 minutes stirring occasionally. Add half the sauce over the salmon and place into the oven for minutes. Plate and add the rest of the sauce over the salmon. Garnish with green onions. Serves 4 Rhubarb Compote with Cardamom Custard and Pistachio Brittle For the Pistachio Brittle: 1/2 cup of super fine sugar juice of 1/2 lime 1 tsp. water 3 tbsp. chopped pistachios For the Rhubarb: 1 lb. rhubarb, cut into 1-inch chunks 2 tbsp. super fine sugar 2 tbsp. grenadine For the Cardamom Custard: 8 Heinen s Eggs, yolk only 6 tbsp. super fine sugar 1¾ cup Heinen s Heavy Whipping Cream 1 tbsp. cardamom First make the pistachio brittle. Put a sheet of baking parchment on a heatproof board. Place the sugar, lime juice and water in a saucepan on a low heat until the sugar has melted. Raise the heat and cook until the sugar is a rich golden caramel color. Quickly stir in the pistachios, and carefully pour the mixture onto the baking parchment in a thin layer. Leave until hardened. Preheat the oven to 350 F. Place the rhubarb on a sheet pan. Sprinkle with sugar and drizzle with grenadine. Cook for minutes, until just soft. Cool. Divide the mixture among the glasses. For the custard, first combine the egg yolks and sugar. Set aside. Place the cream into a saucepan and stir in cardamom. Heat until the cream begins to simmer. Once heated through, remove from heat and slowly add the egg mixture. Return to heat and stir continuously until the mixture thickens. Carefully pour a layer over the rhubarb. Refrigerate until cooled. To serve, break the brittle into pieces. Place one piece into each custard. Serves 6

8 Lesson 4: Celebrating Unique Spring Vegetables (Fiddlehead Ferns, Ramps, etc.) Wild Ramp Pesto Crostini For the Pesto 1 tbsp. Heinen s Olive Oil + additional 1/2-3/4 cup 1 bunch ramps (About ramps) 1 cup toasted hazelnuts 3/4 cup Heinen s Grated Parmigiano-Reggiano 2 tbsp. lemon juice For the Crostini Baguette Heinen s Honey Additional chopped hazelnuts and/or cheese Clean the ramps in cold water, removing any dirt. Chop off the roots, if still attached. Heat the olive oil in a large pan set over medium heat. Add the ramps to the pan and cook for approximately 2 minutes (This will take some of the "bite" away, and make for a mellower flavor, overall). Remove from the heat. Place the ramps, hazelnuts, and cheese in the bowl of a food processor. Pulse until finely chopped. Slowly stream in the olive oil, continuing to pulse, until you reach your desired consistency. Remove from the bowl, and stir in the lemon juice. To make the Crostini: Thinly slice baguette, brush with olive oil and sprinkle with salt and toast in a 450 F for 5 minutes. Spread a layer of the pesto on top. Sprinkle with chopped hazelnuts and/or extra cheese. Warm Fiddlehead Salad Salad 1/2 lb. fresh fiddleheads 1/2 cup pistachios, toasted 1 tsp. Heinen s Olive Oil 1 tsp. lemon zest 1 cup homemade croutons (recipe below) Heinen s Caesar Blend Cheese Dijon Vinaigrette 1 clove garlic, finely minced 2 tbsp. Heinen s Dijon Mustard 2 tbsp. lemon juice 1/2 cup Heinen s Olive Oil pinch each of salt & pepper Trim the brown ends of the fiddleheads. Bring a large pot of salted water to a boil. Blanch the fiddleheads in the boiling salted water for about one minute. You ll notice that the water turns dark from the naturally occurring tannins of the fiddlehead. Take care not to overcook the fiddleheads so they ll retain as much of their crisp

9 texture as possible. Quickly drain the fiddleheads, and then plunge them immediately into a cold water bath to halt the cooking process. Drain well and set aside. Mix the garlic, mustard, lemon juice, salt & pepper in a small bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette has emulsified. Heat 1 teaspoon olive oil in a small sauté pan over medium heat. Add the fiddleheads and cook until heated through, about 2 minutes. Remove the fiddleheads from the heat, and while still hot, toss with the vinaigrette and lemon zest. Divide between two serving plates. Top with croutons and toasted pistachios. Sprinkle Caesar Blend Cheese on top. Serve while still warm. Homemade Croutons 4 tbsp. Heinen s Olive Oil 1/2 tsp. garlic salt 2 cups crusty Italian bread, cut into 1/2-inch cubes Preheat the oven to 350 F. Whisk the olive oil and garlic salt together. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, about 15 to 20 minutes. Fiddlehead Tart 1 premade pie crust 4 oz. fresh ramps washed trimmed and sliced 1 oz. fiddlehead ferns about a dozen (blanched and shocked) 3 oz. Heinen s Bacon 1 tbsp. Heinen s Butter 1 heaping tsp. fresh thyme 3 Heinen s Eggs 1/2 cup Heinen s Sour Cream 1/2 cup Heinen s Milk 2/3 cup grated aged Gouda 1/3 cup Heinen s Heinen s Grated Parmigiano-Reggiano Salt and Pepper In large sauté pan over medium heat cook the bacon until rendered. Remove cooked bacon with slotted spoon; pour off all but 1 tablespoon of fat. Add 1 tablespoon butter to hot pan, swirl until melted. Reduce heat to low. Add the sliced ramps, a pinch of salt and cook stirring often until very soft about 30 minutes. Remove from heat and allow to cool, taste and season with salt and pepper. While ramps cool, whisk eggs with sour cream and milk. Stir in cheese, cooled ramps, bacon and thyme. Assemble the Tart: Heat oven to 400 F. Roll out dough to fit tart pan, drape dough into pan, trim to fit. Place it on a baking sheet pan. Pour egg, cheese ramp mixture into tart pan. Arrange fiddleheads on surface in attractive pattern.

10 Put tart on sheet pan into oven and bake until top is golden, about minutes. Cool to warm or room temperature before cutting into portions and serving.