Our Favorite Summer Salad Recipe: Featuring Romano Beans from BJ’s Garden

August 9, 2013

In the throes of summer there is nothing better than a delicious and filling salad. This is especially true when you can find many of the ingredients in your garden.  Thanks to our wonderful chefs, especially Chef Shun Viger at Fresh Bistro for sharing this favorite recipe. A featured ingredient is Romano Beans from our founder, BJ Duft’s beautiful garden on Vashon Island.

 

Photo courtesy of Smitten Kitchen.com

Romano Bean Salad Recipe

  • ¾ lb of blanched Romano Beans.  Blanching requires you to fill a large stock pot with salted water.  Bring to boil, and toss in the beans for approximately 5 minutes.
  • 1 pint of grape tomatoes, halved.
  • Jar of Kalamata Olives, pitted.  You can buy them pitted!
  • Edible flowers for garnish

Halibut Cheek Fritter

  • 2 lbs Halibut Cheeks. Sous vide with light oil.
  • ½ lb English peas, blanched in salted water: see above.
  • 1 c Mayo
  • ¼ c Stoneground mustard
  • 2 TBSP Apple cider vinegar
  • Salt and pepper to taste
  • 3 c Corn flour
  • 4 Eggs
  • 1 ½ c Rice flour

To make the Halibut Cheek Fitter:  After you sous vide the halibut cheeks, let them cool and then shred by hand. Combine with peas, mayo, mustard, vinegar, 1 egg, 1 cup corn flour. Setup standard breading procedure with remaining corn flour, eggs, rice flour, and then portion cheeks with 1 oz scooper. Pan fry one fritter, check for seasoning.  Pan fry remaining fritters.

Grilled Leek Vinaigrette

  • 4 Leeks trimmed and grilled until they are charred on the outside, about 10 minutes
  • ½ C White wine vinegar
  • 1 ½  C Olive oil
  • 2 TBSP Minced garlic
  • 2 TBSP Minced chervil
  • 2 TBSP Honey
  • Salt and pepper to taste

To make the vinaigrette, Combine leeks, garlic, chervil, honey, vinegar into blender or food processor. Slowly incorporate oil until emulsified. Season to taste.

To assemble the salad combine ¾ lb of romano beans with 8 each grape tomato halves, 8 each kalamata halves into a mixing bowl. Add 2 tablespoons of vinaigrette and season to taste. Plate and garnish salad with 3 fritters, and edible flowers.

And voila!

You can just enjoy them to by visiting our West Seattle restaurant Fresh Bistro.

Herban Feast’s Easy Fall Pumpkin Soup Recipe

October 3, 2012

Photo: Monique Cheung

Brussels sprouts, squash, cranberries… what’s your favorite fall ingredient? At Herban Feast, we love pumpkins because of their versatility. From artistic jack-o-lanterns to creamy pumpkin butter and sweet pumpkin pie, the bright orange color and semi-sweet flavor cheer up a gray autumn day. Best of all, there is nothing like a bowl of hot pumpkin soup to take the chill out of the crisp fall air. That is why we are sharing a favorite fall soup from our Chef Amanda that is sure to warm you up and leave you wanting seconds.

Herban Feast Chef Amanda’s Pumpkin Soup – yield is about a gallon
(This is a large recipe but the soup freezes well for dinners later in the season.)

Ingredients:
5 sugar pumpkins- stems removed and cut in half
2 large onions- julienned
1 lb. of butter- cubed
1 cup white wine
3 quarts vegetable stock
1 tablespoon garlic- minced
Small bunch of thyme
1 qt cream
Sherry vinegar to taste
Nutmeg and cinnamon to taste- start with ½ teaspoon of each
Salt and pepper to taste

1-      Cut the stem off of the sugar pumpkin and then cut the pumpkin in half. Place on a baking sheet face down, lined with foil. Place in a 350 degree over and roast off the pumpkins until you can stick a knife easily in the skin and flesh. This can take anywhere from 40 minutes to an hour. Once the pumpkins are cooked, clean out the seeds and then scoop out the pulp and reserve in a bowl on the side.
2-      While the pumpkins are roasting, julienne onions and sweat in a stock pot with butter. This should take about 6-8 minutes
3-      Next deglaze the pan with the white wine. Cook off the alcohol in the wine for a few minutes.
4-      Next you will add in the vegetable stock, garlic and thyme sprigs.
5-      Add in the pumpkin pulp and cook on low heat until the pumpkin becomes mushy.
6-      Take out your blender and fill it half way with the soup mixture. Add in some of the cream and puree on low to begin. I suggest putting a towel on top of the blender and holding it down just in case it pops off. Once you have it going on low increase the speed to the highest level you have on your blender. This will help to get the smoothest soup. Continue this until all of the soup is pureed. Transfer back into a soup pot.
7-      Next you will season with the nutmeg, cinnamon, sherry vinegar and salt and pepper. The amounts can change depending on your preference but I prefer just a hint of the two spices (cinnamon and nutmeg).
8-      Serve the soup hot and with a dollop of crème fraiche.

What’s your favorite fall recipe? Share your creations with us on Facebook!

To learn more about catering services visit www.herbanfeast.com.

A Taste of Summer: Herban Feast Pastry Chef’s Recipe for Rhubarb Sorbet

June 14, 2012

This wonderful weather is bringing a bounty of locally grown produce to our farmer’s markets, and one of our favorites – for its obscurity and tartness – is rhubarb, which can be found fresh at markets through June!

From crisps and crumbles to conserves and cakes, rhubarb is a summer delight and a great base for summer cooking.

Just in time for 4th of July parties and barbecues, our Pastry Chef at Seattle restaurant Fresh Bistro, Maya Barber-Kurose, recently revealed her recipe for Rhubarb Sorbet. You can find this treat on our new ‘Chill’ Gelato and Ice Cream Dessert Carts – mobile dessert bars which add an interactive element to standard event menus.

All you need to get started is an ice cream machine, a blender and a strainer. Whip up a delicious batch for your next party and enjoy!

Rhubarb Sorbet
by Maya Barber-Kurose
Makes approximately 1 gallon of sorbet

 

Ingredients

5 lb. of market fresh rhubarb, sliced

4 cups water

7 cups simple syrup

½ cup of fresh squeezed lemon juice

 

To Prepare

  1. Do not boil.
  2. Place rhubarb and water in a blender and blend, strain through a strainer
  3. Mix rhubarb mixture with simple syrup and lemon juice
  4. Let chill
  5. Spin in ice cream machine until scoopable
  6. Freeze
  7. Serve!

Or if making sorbet for your next party is too time consuming, book our new Herban Feast Chill Cart featuring seasonal sorbet, gelato, ice cream and ice cream sandwiches!

For more information about our Seattle restaurant Fresh Bistro please visit www.freshbistroseattle.com.  To learn about our Seattle catering services, please visit www.herbanfeast.com. Happy summer!

Herban Feast Catering Recipe Reveal: Chef Maya’s Stone Fruit Rosemary Chutney

December 2, 2011

If you attended this year’s Fall Open House or stopped by our table at Urban Unveiled, you may have tasted something notably scrumptious paired with your cheese plate. Slightly sweet, with large chunks of fruit and a gorgeous color, Chef Maya’s Peach Rosemary Chutney was an instant hit – so much so that we decided to share the recipe with our food-loving friends!

Custom-designed for a European couple desiring something beyond the standard wedding cake, the Herban Feast kitchen crafted a special ‘cheese cake’ made entirely from the couple’s favorite gourmet cheeses. Chef Maya was inspired to whip up this delicious Stone Fruit Rosemary Chutney as the perfect accompaniment to complement the creamy texture and pronounced flavors of the cheese.

“Cheese Cake”

Stone Fruit Rosemary Chutney

What you’ll need:

10 pears or stone fruit (peaches, plums, or what’s in season) cut away from core and roughly diced

Half cup granulated sugar

Tsp salt

¼ cup champagne vinegar (not as tangy – sharp, has little sweetness)

6 sprigs of rosemary

3 tbsp corn starch

6 tbsp water

Directions:

Make a slurry with corn starch and cold water. Using a spoon, put all other ingredients into a pot and bring to a simmer on medium high heat. When the mixture comes to a simmer, turn up the temperature, put the slurry in and let it boil for two minutes (to cook off the starch). Next, pull out the rosemary sprigs (don’t worry if some needles have fallen off, leave them in) and adjust the thickness to your liking. If the chutney is too thick, add water, if it is too thin, add more cornstarch mixture (slurry). Finally, cool and refrigerate.

The chutney will last one week in the fridge, or you can freeze in small batches and use as needed.

Photo Courtesy: Katherine Martinelli

Chutney is a traditional Indian condiment made from fruit, sugar, and spices.  Try pairing your chutney with cheese, salmon or pork and vary your stone fruit according to season. Nectarines, pluots, apricots, plums, peaches and pears all make an excellent fruit chutney. Perfect for holiday season, you could even jar up your homemade chutney as a gift for friends and relatives!

Photo Courtesy: Susy Morris, Chiot’s Run

Try out the recipe and share your photos and experiences with us on Facebook!

For more information about Herban Feast’s premier Seattle catering and Bellevue catering services please contact us.