Fresh Produce. The New Center of the Plate. Fall-Winter

Transcription

1 Fresh Produce The New Center of the Plate Fall-Winter

2 From Chef to Chef There is cooking and there is creative cooking. Being creative means taking your skill and imagination to the next level and in today s competitive foodservice market, rife with celebrity chefs, sophisticated culinary magazines, and fine ingredients from around the world, it s important to know what your customer wants. That s why Markon created this brochure specifically for you. Our goal is to evoke visionary concepts and inspire traditional recipes. We want to help enhance your menus with innovative ideas and the freshest fruits and vegetables you can buy because in every restaurant, from quick service to fine dining, quality will always be the hallmark of success. Bon Appétit! Markon Consistently a Step Ahead In our view, good enough is never enough. We believe that putting the best produce on your customers plates is what will keep them happy and coming back for more. And we re acutely aware that the way produce is grown, harvested, and packaged can greatly impact the taste, consistency, and availability you demand. Markon is regarded as the pioneer and leader in delivering fresh produce to the foodservice industry. We send our entire staff of inspectors into the fields every day. Our customers have come to rely on what is indisputably the most comprehensive coverage in the industry. Whether it involves maintaining quality, assuring reliable delivery, or promoting product safety, we consistently exceed standard measures. We go a step further. We think ahead of the curve. We anticipate your needs and concentrate on the things that matter, so you can take care of business. Chef Chris Casson I will only use Markon produce because of the exceptional quality, consistency, and packaging. -Christopher Keating, Culinary Director, The Hotel Jerome, Aspen, CO Summer Apricots Avocados Beans Chinese Long Garbanzo Lima Sea Snap Bell Peppers Blackberries Cactus Leaves Cactus Pears Cherries Chili Peppers Corn Gooseberries Green Guava Figs Bay Leaves Beets Belgian Endive Buddha s Hand Cardoon Celery Root Cherimoya Chestnuts Chicories Citrus Blood Oranges Clementines Grapefruit Lemons Limes Oranges Pummelos Tangerines Ugli Fruit (June-August) Herbs Basil Cilantro Lemongrass Sorrel Jicama Lettuce Iceberg Romaine Melons Casaba Crenshaw Horned Watermelon Mizuna Nectarines Okra Papaya Peaches Winter (December-February) Coconuts Collard Greens Currant Berries Herbs Bay Leaves Oregano Rosemary Sage Kale Kiwi Fruit Kohlrabi Kumquats Limequats Chanterelle Hedgehog Mustard Greens Parsley Root Passion Fruit Cooking with the Seasons Pineapples Plantains Plums Pluots Shallots Yellow Zucchini Star Fruit Snow Peas Sugar Snap Peas Tamarillos Tomatillos Tomatoes Water Chestnuts Pearl Puntarella Radicchio Red Potatoes Spinach Kabocha Turban Taro Root Turnips Yams Yuzu Apples Artichokes Jerusalem Arugula Asian Pears Broccoli Broccoli Raab Broccoflower Brussels Sprouts Cabbage Cauliflower Chard Rainbow Swiss White Celery Chayote Cranberries Daikon Radishes Artichokes Asparagus Baby Corn Bananas Bok Choy Broccolini Lettuce Bibb Boston Butter Green Leaf Mache Spring Mix Carrots Cipollini Cucumbers English Peas Fava Beans Feijoas Fall (September-November) Dragon Fruit Eggplant Epazote Escarole Frisee Horseradish Root Longan Loquat Lychee Mamey Sapotes Crimini Matsutake Porcini Portabella Shiitake Parsley Spring (March-May) Fennel Fiddlehead Ferns Fingerling Potatoes Ginger Grapes Herbs Baby Dill Chervil Chives Lemon Thyme Marjoram Mint Tarragon Leeks Mangoes Melon Bitter Cantaloupe Honeydew Parsnips Pears Persimmons Pomegranates Potatoes Pumpkins Purslane Quince Rambutan Rutabagas Salsify Acorn Butternut Sweet Potatoes Tamarinds Thyme Watercress Enoki Morel Pea Shoots Prickly Pear Radishes Ramps Raspberries Rhubarb Blossoms Spaghetti Strawberries

3 Fall and Winter Produce Types and Pairings Pairing Tips For interesting flavor and texture combinations, try these pairing ideas. Peppery + Nutty Salty + Sweet Smoky + Peppery Spicy + Sweet Sharp/Bitter + Fat Smoky + Sweet Crunchy + Silky Acid + Fat Umami + Crunchy Silky + Smoky Pungent + Mild Silky + Peppery Sweet + Nutty Sharp/Bitter + Smoky Crunchy + Spicy Salty + Acid Fat + Crunchy Pairing Groups Acid Citrus Juice Cranberries Vinegar Crunchy Jicama Water Chestnuts Asparagus Fat Avocados Pork Shoulder Sesame Oil Nutty Cashews Pistachios Sunflower Seeds Apples Bacon Blue Cheese Cinnamon Honey Oranges Rosemary Sausage Walnuts Broccoli Cheese Cream Peppers Pine Nuts Brussels Sprouts Almonds Carrots Ham Pancetta Proscuitto Walnuts Fennel Carrots Celery Root Oranges Parmesan Peppers Tomatoes Truffles Celery Root Bacon Cheese Cream Nutmeg Olives Thyme Kale Bacon Cheese Lemons Pears Blue Cheese Chocolate Cinnamon Cognac Figs Marsala Nutmeg Raspberries Red Wine Parsnips Almonds Chives Cinnamon Curry Parsley Walnuts Salsify Chives Gruyère Cheese Lemons Shellfish Tomatoes Sweet Potatoes Apples Brown Sugar Cinnamon Honey Nutmeg Paprika Pecans Thyme Vanilla Pairing Groups Peppery Mustard Greens Nasturtiums Radishes Pungent Ramps Ginger Dijon Mustard Salty Anchovies Capers Seaweed Sharp/Bitter Dandelion Coffee Rhubarb Silky Brie cheese Coconut Milk Tofu Smoky Chipotle Peppers Paprika Eggplant Spicy Chorizo Daikon Radishes Wasabi Sweet Corn Sweet Potatoes Lobster Umami Soy sauce Shiitake Truffle Oil

4 Recipes for the Seasons Fall Exotic Mushroom Soup With Shaved Pecorino 1 lb. exotic mushrooms (chopped) set aside 2 C for garnish 1 small onion (diced) 2 cloves garlic (minced) 2 sprigs thyme (leaves) 2 Tbsp. parsley (chopped) 2 quarts chicken stock 1 C heavy cream 1 tsp. paprika 1/8 tsp. ground nutmeg Salt & pepper to taste 4 1 x1 slices pecorino Sauté garlic, onion, and mushrooms in large pot. Once golden, add thyme, parsley, chicken stock, paprika, and nutmeg. Simmer 15 minutes; remove; puree. Return to pot; boil. Add cream, reduce for 5 minutes. Season with salt and pepper; keep warm. Assemble: sauté remaining mushrooms (caps only); season. Divide soup into 4 bowls; add a slice of perocino in center of each; top with mushrooms. Serve. Sage Waffles 1 C flour 1 C wheat flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 3 Tbsp. sugar 3 eggs 2 Tbsp. butter (melted) 16 oz. buttermilk 1/4 C fresh sage (minced) 1/2 C candied pecans 1 fresh mango (peeled and cut into slices) 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 Tbsp. vegetable oil Place dry ingredients into a mixing bowl; combine. Mix eggs, butter, and buttermilk in a separate bowl. Slowly add dry ingredients; once combined, set aside to rest for 10 minutes. Toss slices of mango in oil; season with cinnamon and nutmeg; bake at 450 until slightly browned. Cook waffles in waffle iron; garnish with roasted mangoes and candied pecans. Top with fried sage leaves. Serve.

5 Recipes for the Seasons Fall Red Wine Poached Pears 4 large Bosc pears (peeled and cored) 1 bottle red wine (Merlot, Shiraz, or Cabernet) 3/4 C sugar (only use if dessert application) 3 star anise 1/2 lemon 2 sprigs fresh rosemary (only use if entrée application) 3 cinnamon sticks 1 sheet parchment paper Note: can be used as a dessert application or as an accompaniment to steak or seafood. Adjust recipe to fit application. Assemble: place all ingredients in tall pot with small diameter (so pears are covered with wine.) Cut parchment paper to fit inside the pot; cover both wine and pears. Simmer minutes. Remove pot from heat; refrigerate to cool. Serve. Citrus & Dried Fruit Crepe 4 crepe shells 1/2 C golden raisins 1/4 C dried cranberries 1/4 C dried figs (medium dice) 2 blood oranges (segmented) 2 oranges (segmented) 2 star anise 4 Tbsp. brown sugar 3/4 C orange juice In medium sauce pot, combine the orange juice, dried fruit, sugar, and star anise; bring to a boil. Reduce to a simmer; cook minutes (mixture should begin to thicken slightly.) Remove from heat. Add citrus segments, and remove star anise. Wrap in crepe shell; serve warm.

6 Recipes for the Seasons Winter Mâche Salad With Citrus Lavender Vinaigrette 2 oz. mâche lettuce 3 oz. goat cheese (crumbled) 8 red, yellow, or Chioggia baby beets (boiled, peeled, and halved) 1 C orange juice (simmered until reduced by half) Juice of 1/2 grapefruit 1 Tbsp. honey 1/4 C Canola oil 1/2 tsp. lavender flowers Salt and pepper Vinaigrette: combine reduced orange juice, grapefruit juice, honey, and lavender. Quickly whisk in canola oil. Season with salt and pepper; set aside. Assemble: in large mixing bowl toss mâche, goat cheese, beets, and vinaigrette. Divide onto four small salad plates. Add sliced oranges or kumquats for garnish. Serve. Cranberry Compote With Fennel and Blood Orange Yields 2 Cups 12 oz. fresh cranberries 1 bulb fennel 1 Tbsp. Blood orange zest 1 Blood orange (regular orange can be substituted) 1 tsp. lemon zest 1/2 C orange juice 2 Tbsp. lemon juice 1 C sugar 2 C water 1/2 vanilla bean Remove top of fennel. Cut in half, then into thin strips. Remove skin from Blood orange, and cut between membranes for segments. Place all ingredients except orange segments into non-reactive pot; simmer until reduced by half. Mixture will begin to thicken. Add orange segments, and simmer for an additional 5 minutes. Remove from heat; cool. Serve chilled.

7 Recipes for the Seasons Winter Vanilla-Muscat Poached Pears 4 Bosc pears (peeled and cored) Poaching syrup 4 C water 1 C Muscat wine 1/2 vanilla bean 1 C sugar 12 oz. chocolate (cut into small pieces, melted over a double boiler) 2 C almonds (sliced and lightly toasted) Prepare: peel, core, and poach pears in syrup (above) until tender. Remove pears from syrup and pat dry with a clean towel. Assemble: place the bottom half of each pear in the melted chocolate, then roll through the toasted, sliced almonds. Place on wax paper until the chocolate has hardened. Serve. Sweet Potato French Fries 4 lg. sweet potatoes 3 Tbsp. chopped herbs (parsley, thyme, oregano, chives) 1 tsp. sea salt 3 Tbsp. grated Parmesan cheese Peel the sweet potatoes, then cut them into 3-inch batons. Soak in salt water for 30 minutes. Remove sweet potatoes from salt water; pat dry with a paper towel. Combine herbs, sea salt, and Parmesan in mixing bowl. Set aside. Place dried sweet potatoes into a 350- degree deep fat fryer until slightly browned and crispy. Remove from fryer, and immediately toss with herbs, sea salt, and grated Parmesan. Serve.

8 Seasonal Availability Vegetables Artichokes Asparagus Beans Beets Belgian Endive Bell Peppers Bok Choy Broccoli Cabbage Carrots Cauliflower Celery Chili Peppers Chinese Cabbage Corn Cucumbers Eggplant Endive Escarole Green Herbs, Fresh Jicama Leeks Lettuce, Iceberg Lettuce, Romaine, Dry Peas Potatoes Radishes Spinach Sweet Potatoes Turnips, Rutabegas Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Legend Peak Avg Light None Sources: USDA Agricultural Marketing Services, Produce Marketing Association, and Markon Cooperative, Inc.

9 Salinas, California Copyright Printed on recycled paper with vegetable-based inks. Markon is pleased to have utilized Mohawk recycled paper made from 15% post-consumer waste, manufactured with windpower or carbon offsets, resulting in the following environmental benefits and resource savings: greenhouse waterborne water gases energy trees solid waste waste fuel oil road miles 6,369 6, ,311 gallons pounds million BTUs fully grown pounds pounds barrels miles Calculations based on research done by Environmental Defense and Mohawk s greenhouse gas emissions inventory.