Hudson River Park’s Pier 57, aptly named Market 57, is a sprawling food hall anchored by and curated in collaboration with the James Beard Foundation.

What’s available?

On-site, you can find a variety of options such as Indian cuisine at Ammi, Japanese comfort food at Bessou, specialty coffee at Bird & Branch, Butcher Girls’ Due Madri, Brooklyn cookies at The Good Batch, Local Roots, vegan eats at Ras Plant Based, LoLo’s on the Water, ice cream with Indian spices at Malai, Mexican cuisine at Mijo, The Real Mothershuckers, Nolita’s famous dumpling spot Nom Wah, Harlem Hops, northeastern Thai cuisine at Zaab Zaab, and The Galley by Lobster Place.

What makes it different from other food halls?

In addition to its collaboration with the James Beard Foundation, Market 57 also focuses on promoting good food based on talent, equity, and sustainability, with a particular emphasis on vendors owned by women and BIPOC. Additionally, the food hall features a show kitchen and event space, which hosts notable chefs from the food and beverage industry, including James Beard Award winners, nominees, semifinalists, and up-and-coming talent. The James Beard Foundation has a kiosk called “Good To Go by JBF”, which operates as a revolving incubator space featuring operators like HoneyBunny Chicken and Biscuits that are selected through an application process. Additionally there is PLATFORM by JBF, a modern facility offering a show kitchen, event space, and an educational center for culinary arts programs. 

What to expect at PLATFORM by JBF?

The modern facility feels like a private dining oasis where you can interact with James Beard Award winners, nominees, semifinalists, and up-and-coming talent from the James Beard Foundation’s community. Essentially, it allows everyone to indulge their love of food and beverage and celebrate the people, cultures, traditions, and innovations shaping America’s food culture today.

For example, at one of the past PLATFORM by JBF’s events, “Oyster Oyster X Koloman,” guests indulged in a full-course menu highlighting plant-based sustainable cooking and Viennese cuisine. Among the many delicious foods was a mousse made of pecans, pasta stuffed with blue foot mushrooms and sorbet made from celery. It was indeed a dynamic and enriching experience learning about the award-winning chefs and sharing a table with others who have a common sentiment about the food culture that shapes us.

Although this event has passed, there are several thrilling upcoming events to look forward to at PLATFORM by JBF. A Lunar New Year celebration will feature a dinner hosted by Zhan Chen, executive chef of Potluck Club, and Helen Nguyen, chef and owner of Vietnamese hot spot Saigon Social. Additionally, on February 14, the James Beard Award winners for Best Chef: Great Lakes, Tim Flores and Genie Kwon, from the nominated Best New Restaurants, Kasama, will host a Valentine’s Day dinner that is not to be missed.

Market 57

Website

25 11th Ave, New York, NY 10011

The post Platform: The James Beard Foundation at New York’s Market 57 appeared first on Honest Cooking.

Most of us know how to roast a winter squash in the oven, but to make a soup with international flavors, layering is key. This Indian and Mexican inspired butternut squash soup by Chef Akhtar Nawab of Alta Calidad is one you’ll crave on every chilly day once you try it.

The soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients. Jalapeño peppers and adobo seasoning balance the natural sweetness of the squash, while lime juice helps to temper the heat. Sprinkle some roasted pepitas on top for added crunch and a dollop of yogurt for added creaminess.

The key ingredients that give this soup its unique flavor are the peppers, tamari sauce, golden raisins, and ginger. The peppers and tamari provide a deep, savory heat that adds to the overall deliciousness of the dish. Golden raisins add a pleasant sweetness, while ginger gives the soup a nice kick.

Step by Step Guide

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
   

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2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
   

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3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
   

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4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
   

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5. Add the rice, almond milk, and 3 cups (720 mil) of water.
   

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6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
   

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7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
   

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8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
   

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9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
   

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10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Spiced Butternut Squash Soup

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Akhtar Nawab
• Total Time: 40 minute
• Yield: 4

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Description

This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients.

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Ingredients

• 1 tablespoon + 1 teaspoon of extra-virgin olive oil
• 2 medium garlic cloves, minced
• 1 large squash peeled, seeded, and diced ( about 2 cups chopped and peeled)
• 1 medium Spanish onion, minced
• 2 teaspoon kosher salt
• 1 inch (2.5 cm) piece fresh ginger, peeled and minced
• 1 teaspoon Arborio rice
• 1 cup (240 ml) almond milk (plain and unsweetened)
• 2 tablespoons golden raisins
• 1 guajillo chile, seeded
• 1 1/2 teaspoon tamari
• 1 teaspoon fresh lime juice
• 1 teaspoon dried Mexican oregano
• 3 tablespoon almond oil
• 1 jalapeno, seeded
• Optional: Yogurt and toasted pumpkin seeds, for serving

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Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft. 
5. Add the rice, almond milk, and 3 cups (720 mil) of water.
6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother. 
8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately. 
10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

• Prep Time: 20 min
• Cook Time: 50 - 60 min
• Category: Soup
• Method: Blending
• Cuisine: Mexican indian

Keywords: indian soup, mexican soup, butternut squash recipes, fusion cuisine, spicy soup, blended soup recipe, how to make pumpkin soup, make pumpkin soup

The post Spiced Butternut Squash Soup appeared first on Honest Cooking.

This is a beloved Spanish and Latin American dish with shrimp (camarones) cooked in a delicious garlic (ajillo) sauce. Despite its simplicity, this dish is packed with rich and bold flavors, making it a popular favorite among diners at Son Cubano. 

The typical preparation of shrimp involves sautéing them in olive oil with a generous amount of minced or sliced garlic and other ingredients like parsley, chili, and white wine. This results in a dish where the sweet flavor of the shrimp perfectly blends with the aromatic and savory notes of garlic and other seasonings. 

Executive Chef Brian Morales’s version of the famous shrimp dish at Son Cubano is just as good as the original but more decadent, rich, and luxurious. The dish consists of cooking shrimp in garlic, blended oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to enhance the flavor. The chef recommends using blended oil as it is a more cost-effective option than olive oil. The chili paste provides heat to the dish and complements the garlicky flavor, while asparagus adds texture and flavor. Butter is added to give the broth a creamy texture. Finally, the dish is garnished with scallions and chili and served with crusty sourdough bread to soak up the garlicky sauce. If you can’t find lobster broth, you can use vegetable broth or even make your own shrimp broth using the leftover shrimp shells.

Here are some tips for cooking

• Use a generous amount of good-quality oil that is not too heavy.
• Let the garlic release its fragrance slowly (some cooks start with cold oil) to prevent it from becoming too bitter and overpowering the shrimp.
• Cook the shrimp gently in the oil and other ingredients until heated through and still juicy inside. 

Where to eat it ?

Son Cubano, located in New Jersey, is a restaurant that offers a taste of 1950s Cuba, including glamour, elegance, music, and, of course, food. You can relax in one of the two luxurious dining areas and then head to the bar for cocktails like Old Havana (Captain Morgan Rum, Guava, Hand-Crafted Mint Syrup, Fresh Lime Juice, Aromatic Bitters, and Prosecco). You can sit on the patio or walk down to the water’s edge to enjoy the breathtaking views of Manhattan after trying dishes such as Camarones al Ajillo or Market Fish paired with coconut rice. 

Camarones al Ajillo

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Executive Chef Brian Morales, Son Cubano
• Total Time: 20 minutes
• Yield: 2 servings

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Description

The dish is prepared by cooking the shrimp in garlic, oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to add flavor. The dish is garnished with scallions and chili and served with hearty pieces of crusty sourdough bread to mop up the garlicky sauce.

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Ingredients

Units USM

7 pieces of fresh jumbo shrimp tail on
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons blended oil (90% canola oil 10% olive oil)
1/8 teaspoon fresh cracked pepper
1/2 cup white wine (Chablis or your preference)
1 tablespoon cold butter (unsalted)
1 teaspoon chopped cilantro
1 teaspoon sambal olek (fresh chili paste)
1 tablespoon sliced asparagus
1/4 cup lobster broth
1 teaspoon sliced scallions (for garnish)
2 paper-thin slices Fresno chili (for garnish)
2 to 4 thick slices of sourdough bread

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Instructions

• Begin by deshelling and deveining the fresh shrimp. Leave the tail on to retain the moisture and flavor of the shrimp. Then, season with salt and pepper.  
• Add 1 tablespoon of blended oil to pan and begin to heat up until you see a little bit of smoke coming off pan remove pan from flame. At this point add the shrimp. Note from the chef: this step is important, so your pan won’t scorch and flame up.
• Return to the heat and sear the shrimp until fully cooked and golden brown (about 3 minutes) 
• Next add minced garlic to the pan, and allow to cook briefly. When the garlic becomes a golden-brown color, add the white wine to deglaze pan and release all that beautiful fond (flavorful browned bits that stick to the bottom of a pan after searing) 
• Add the sambal olek, lobster broth, and reduce for about 1 minute
• Add cold butter, sliced asparagus, and allow for sauce to simmer and become rich and luxurious 
• Next, turn off the heat and add fresh cilantro to the sauce. Set to the side. 
• In another pan, add 1 tablespoon of the remaining oil and toast 2 to 4 slices of sourdough bread and set aside. 
• In a rimmed plate or shallow bowl, add the shrimp and sauce, garnish with thinly sliced Fresno chili and scallions. Serve with the toasted sourdough for dipping and enjoy! 

• Prep Time: 15 minutes
• Cook Time: 5 mins
• Category: Appetizer
• Cuisine: Spanish, Cuban

Keywords: Camarones al Ajillo, Shrimp in Garlic Sauce, Latin American Cuisine, Spanish Cuisine, Cuban Food, shrimp recipes, spanish tapas, tapas recipes

The post Camarones al Ajillo appeared first on Honest Cooking.

This recipe hails from Executive Chef-Owner Rodrigo Abrajan at Casa Bond Noho. The stylish restaurant is dishing refined Mexican cuisine on the Bowery in New York, and Chef Rodrigo offers a variety of dishes, including Cochinita Pibil.

What is Cochinita Pibil?

Cochinita Pibil is a traditional dish from the Yucatan Peninsula in Mexico. It is a slow-roasted pork dish that is marinated in citrus juices and achiote paste, which gives it a distinct orange color. The dish is typically served with pickled onions and tortillas. It has a long history in Mayan cuisine and continues to be a popular dish in the region and beyond.

What is the traditional way to make Cochinita Pibil?

In Yucatan, there is a traditional way of making Cochinita Pibil which involves burying a pig in a pit called a pib. The pit is filled with hot stones and live wood and the pig is cooked slowly for many hours until it becomes tender. Before burying the pig in the pit, it is rubbed with a mixture of achiote, garlic, spices, and bitter orange juice which creates a bright red paste. The pig is then wrapped in banana leaves and left to cook slowly for hours. Once cooked, the meat is so tender that it can easily be pulled apart. It is served in its own juices with hot tortillas and pickled onions.

Executive Chef-Owner Rodrigo Abrajan’s simpler version for home cooks involves baking a small piece of pork in the pressure cooker or baked in an oven for a few hours. 

What is the best part of the pork to use for Cochinita Pibil ? 

The best part of the pork to use for Cochinita Pibil is the pork shoulder. This cut of meat has enough fat to keep it moist and tender during the long cooking process, making it perfect for slow-roasting and shredding. Additionally, the pork shoulder is a relatively affordable cut of meat, making this traditional Mexican dish accessible to a wide range of people.

Cochinita Pibil is a versatile dish that can be used in many different ways. Here are some serving suggestions:

1. Tacos: Cochinita Pibil is a popular filling for tacos. Simply heat up some corn tortillas, add the shredded pork, and top with pickled onions and cilantro for a delicious and authentic Mexican taco. 

2. Sandwiches: Cochinita Pibil can also be used as a filling for sandwiches. Try pairing it with avocado, tomato, and a spicy mayo for a tasty sandwich. 

3. Rice and beans: Cochinita Pibil can be served over a bed of rice and beans for a hearty and filling meal. 

4. Quesadillas: Use Cochinita Pibil as a filling for quesadillas along with some Oaxaca cheese and serve with guacamole and salsa. 

5. Nachos: Top a bed of tortilla chips with Cochinita Pibil, cheese, and jalapeños for a delicious and easy appetizer. 

6. Enchiladas: Use Cochinita Pibil as a filling for enchiladas along with some cheese and serve with salsa and sour cream on top. These are just a few of the many ways you can use Cochinita Pibil to create delicious and authentic Mexican dishes.

Cochinita Pibil – Yucatán Slow Roasted Pork

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Executive Chef-Owner Rodrigo Abrajan at Casa Bond
• Total Time: 5 hours 20 minutes
• Yield: 4 - 6

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Description

Cochinita Pibil is a traditional Mexican dish that originates from the Yucatán Peninsula. This dish is made by marinating pork in acidic citrus juice, adding annatto seed to give it a burnt orange color, and then roasting the meat while it’s wrapped in banana leaf.

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Ingredients

1 – 2 large banana leafs

1 pork shoulder

Adobo prep:

1 stick of Achiote paste

1 1/2 cup of bitter orange juice

1 teaspoon of black pepper

1 teaspoon of oregano

1 dash of ground cumin

1/2 teaspoon of cloves

2 dehydrated Guajillo chiles, seeds and stem removed

6 garlic cloves

1/2 a medium onion

Pickled red onions:

2 Habanero chiles cut into Julienne strips

1 red onion cut into Julienne strips

1 teaspoon of oregano

1/4 cup of apple vinegar

1/4 cup of bitter orange juice

1/4 cup of lime juice

Salt to taste

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Instructions

Instructions

1. Pass fresh banana leafs over a flame to loosen, making it easy to line a baking dish or tray with the leafs.

Adobo Mix:

1. In a blender, mix the Achiote paste with the Guajillo chile, black pepper, oregano, cumin, cloves, garlic, onion, orange juice, and salt until fully integrated. Set aside.

Meat Preparation Baked in the Oven

1. Preheat the oven to 340°F 
2. Place the meat on top of the banana leaf lined in the baking dish. 
3. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
4. Season the meat with the remaining mix the next day and wrap with the banana leaf.
5. Place the meat in a baking dish and let it cook in the banana leaves for 3.5 hours.

Meat Preparation Pressure Cooker 

1. Place the meat on top of the banana leaf lined in the baking dish. 
2. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
3. Season the meat with the remaining mix the next day and wrap with the banana leaf.
4. Transfer the meat and sauce into pressure cooker. Place the lid on the instant pot and seal the lid. Choose the meat setting and set the time for 60 minutes.
5. When the timer is finished, do a rapid release. 

Pickled Red Onions (for garnishing the dish):

1. Blanch the onions for 5 minutes in boiling water.
2. Let it cool and add the bitter orange juice, lime juice, chiles, oregano and salt. Let it rest.

Assembly:

1. Once the meat is cooked, use two forks to shred the pork into bite-sized pieces. Give it a good toss with the remaining juices.
2. Then serve the pork while warm, garnished with pickled onions. You may either enjoy it as taco or sandwich meat, or over rice and beans.

• Prep Time: 20 min
• Cook Time: 300 mins
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Cochinita Pibil, Pork, Mexican Cuisine, Yucatán Style Stew, Yucatán Style Barbecue, Mexican bbq, mexican pork, spicy pork, fall apart pork

The post Cochinita Pibil – Yucatán Slow Roasted Pork appeared first on Honest Cooking.

Although Tabbouleh salad has its roots in Lebanese cuisine, the Quinoa Tabbouleh served at Inkaterra Machu Picchu Pueblo Hotel puts a Peruvian twist on the classic dish. The hotel’s version of the salad uses quinoa, which is a staple food in Peru and known as the “Mother Grain” of the Incas. Additionally, the salad includes other Andean ingredients such as fava beans, chilis, and capers. The vinaigrette is also made with Peruvian black mint. By incorporating these local ingredients, the quinoa tabbouleh salad becomes a unique Peruvian dish that highlights the flavors and ingredients of the region.

What makes this salad extra special? 

Using quinoa makes this dish an excellent source of protein and fiber. Unlike bulgur wheat tabbouleh, quinoa has a more delicate texture, making it feel less heavy in the mouth and stomach. For vegans and vegetarians, quinoa is an excellent choice due to its high protein content. In addition, it’s easier to prepare than traditional tabbouleh; while bulgur must be soaked for a few hours or overnight, quinoa can be cooked within minutes. Leave the salad to sit in the fridge overnight, allowing it to absorb the fresh flavors of the mint and garlic vinaigrette. Finally, just before serving, add the creamy avocado for the perfect finishing touch.

Peruvian Inspired Quinoa Tabbouleh

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Inkaterra Machu Picchu Pueblo Hotel
• Total Time: 1 hour
• Yield: 2

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This Peruvian style Tabbouleh salad is a must-try. It combines nutritious quinoa with avocado, tomatoes, aji pepper, buttery fava beans. It’s rounded off with a refreshing mint and garlic vinaigrette.

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Ingredients

 Ingredients:

• 2 cups cooked quinoa (preferably red or black quinoa), al dente
• 1/4 cup chopped yellow aji pepper or sweet chili
• 1 cup cubed tomatoes (preferably halved cherry tomatoes)
• 1/4 cup dried fava beans (1/2 cup cooked)

For the vinaigrette: 

• 2 small shallots, finely chopped
• 1/4 cup olive oil
• 1 oz. Peruvian black mint, chopped – plus more for garnish (can substitute regular fresh mint)
• 1 tablespoon apple cider vinegar
• Salt/pepper
• Pinch of garlic

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Instructions

For the quinoa

1. To make 2 cups of quinoa, follow these simple steps:
2. Rinse the quinoa in a fine mesh strainer under cold running water to remove any dirt or debris.
3. In a medium-sized pot, combine 2 cups of water and 1 cup of quinoa. Add a pinch of salt, if desired.
4. Bring the water to a boil over high heat.
5. Reduce the heat to low, cover the pot, and let the quinoa simmer for 15-20 minutes. Or until all the water has been absorbed.
6. Remove the pot from the heat and let the quinoa sit, covered, for an additional 5-10 minutes.
7. Fluff the quinoa with a fork and serve immediately or store it in an airtight container in the fridge for later use. Note: The ratio of water to quinoa is 2:1, so you can adjust the recipe accordingly if you want to make more or less quinoa. 

For the chilis

1. Make sure the chilis are fresh and well-rinsed. 
2. Finely cut them, removing all seeds – unless you prefer a hot and spicy dish. 

For the tomatoes

1. Cut the tomato into squares. You may leave the seeds; it adds to the richness of the salad. If your tomatoes are not organic, ensure they are skinned before cutting.

For the fava beans 

1. To make 1/2 cup of cooked fava beans, you’ll need about 1/4 cup of dried fava beans.
2. Start by rinsing them in cold water.
3. Soak them overnight in enough water to cover them by a few inches.
4. The next day, drain the beans and rinse them again.
5. In a saucepan, add the soaked fava beans and enough water to cover them by about an inch.
6. Bring the water to a boil, reduce the heat to a simmer and let the beans cook for about an hour, or until they are tender.
7. Drain any excess water and your cooked fava beans are ready

 For the avocado

1. Choose any avocado available; this recipe uses Hass because it is usually creamier. 
2. Once the avocado is cut or sliced, place it on a plate and sprinkle with salt and drops of lemon to keep it fresh and tasty.
3. Even a good avocado with no salt may give you different results once the salad is made. 

For the vinaigrette 

1. In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
2. Place all the ingredients in a transparent container, mix well, and place in the fridge. 

For serving 

1. Mix all the ingredients except the avocado. Place mixture in the fridge for at least 30 minutes before serving to ensure it is chilled. 
2. Once the Tabbouleh is served, place the avocado slices on the salad. 

• Prep Time: 40
• Cook Time: 20
• Category: Appetizer
• Method: Boiling
• Cuisine: Peruvian Inspired

Nutrition

• Serving Size: 2

Keywords: quinoa tabbouleh, peruvian, vegan, gluten free, vegeterian, fava beans, chilis

The post Peruvian Inspired Quinoa Tabbouleh appeared first on Honest Cooking.

Many variations of fruit cake exist, such as Trinidad’s black cake, which calls for “feeding” the cake brandy regularly while it matures. At the same time, other recipes call for adding a topping of fruit and nuts, such as Chef Sean Connolly, Creative Director of Food & Beverage and Chef at the Esther restaurant in the QT Auckland hotel. This recipe is extra special because Chef Connolly’s grandmother inspired it. And he first made it for her wedding anniversary at age 10. As you can predict, Esther enjoyed the cake, even though it was decorated in true 10-year-old style. Like his grandmother, you’ll surely approve of Connolly’s recipe below. 

Esther’s Fruit Cake

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★★★★★

5 from 1 review

• Author: Alyssa Holder
• Total Time: 2 hours 20 minutes
• Yield: 2 cakes

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Description

Esther’s Fruit Cake, made with a blend of dried fruit, brandy black treacle, and other ingredients, is a family recipe that will surely impress friends and family during the holidays.

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Ingredients

• 375 g Sultanas (14oz)
• 250g raisins (10 oz)
• 250g currants (10oz)
• 1/2 cup mixed peel
• 3/4 cup cherries
• 1/2 cup dried apricots
• 1 cup brown sugar
• 1/2 cup self-raising flour
• 1/2 tsp baking soda
• 250g butter
• 1/2 cup Brandy
• 1.2 cup water
• 5 eggs, lightly beaten
• 1 Tsp black treacle (can substitute blackstrap molasses)
• 2 tsp orange rind
• 1 tsp lemon rind
• 1 3/4 cup plain flour

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Instructions

1. Preheat your oven to 130°C (265F). 
2. Grease and line two loaf pans with baking parchment.
3. Combine fruit, butter, sugar, brandy, and water in a saucepan. Stir on low heat, without boiling, while the sugar dissolves. Then boil and simmer with the lid on for 10 minutes. Let the pan cool before transferring to a mixing bowl.
4. Add the eggs one at a time, beating well after each addition. 
5. Sift in the flour, treacle baking powder, mixed spice, cinnamon, nutmeg, and salt. Mix until well combined. 
6. Add the mixed dried fruit and brandy/rum to the mixture. Stir until well combined. 
7. Pour the mixture into the prepared pans and smooth the top with a spatula. They place almonds and cherries on top. 
8.  Bake in the preheated oven for 2 to 2 1/2 hours or until a skewer inserted into the center comes out clean. 
9. Once done, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it onto a wire rack to cool completely.

Notes

Note: If you’d like a more boozy cake, soak the dried fruit mixture in dark rum the day before baking for a minimum of 24 hours. The longer it soaks, the more potent the flavor. 

• Prep Time: 20 mins
• Cook Time: 120 mins
• Category: Cake
• Method: Baking
• Cuisine: American

Keywords: Esther's Fruit Cake, Traditional Fruit Cake Recipe, Christmas Fruit Cake, Brandy Infused Fruit Cake, Homemade Fruit Cake, Holiday Baking Ideas, Easy Fruit Cake, Dried Fruit and Nut Cake, Old Fashioned Fruit Cake, Festive Cake Recipes, Rich Fruit Cake, Baking with Dried Fruit, Brandy Fruit Cake, Family Holiday Desserts, Classic Fruit Cake

The post Esther’s Fruit Cake appeared first on Honest Cooking.

Located inside the modern Arlo Hotel in the bustling area of midtown Manhattan that isn’t short of restaurants, Altair features a setting and menu that makes it unique and well worth a visit.

Upon entering the restaurant, you’ll suddenly have a sense of exploration and adventure. It is the perfect destination for “Intrepid Spirits” who are ready to embark on an exciting culinary journey. Envisioned by Gary Wallach and Carsten Johannsen, partners at Renwick Hospitality Group, the space feels tranquil and becomes a peaceful escape from the bustling city outside when entering. The design elements were inspired by nature, with much greenery adding to the sense of calm. The restaurant’s Atrium offers another unique experience: live greenery, soft lighting, and an expansive skylight that allows guests to dine under the stars. In calming shades of sage green, cognac, and off-white, furniture centers your eyes while lush greenery tastefully accents the room. At night, the Atrium is reminiscent of being outdoors under the stars, a scene that’s hard to come by in a city flooded with city lights.

Drinks

Like the food, Altair’s cocktails also highlight the elements, such as the Altair Five Spice Bacardi Spiced Rum with pineapple jam, peanut, and lime. This drink is described by the fantastic waiter Aerin; “imagine if you’re snuggling by the fireplace drinking a hot cider, but better, this is the ideal beverage for you.” Another good cocktail choice is the Prickly Pear. It’s on the crisper side but equally delicious and beautifully presented. Each drink costs $20, and it is recommended to pair them with the eats with the same element. For people staying or not at the Arlo Hotel, it’s an excellent spot for a nightcap. A complete wine and beer list is also available.

Eats

Executive Chef David Taylor is at the forefront of Altair’s kitchen. He is a seasoned culinary professional with almost two decades of impressive consulting and cooking experience. Beginning as the Executive Sous-Chef at the W Hotel in San Francisco in 2005, Chef David has led restaurant and hotel kitchens in San Francisco, New Orleans, New York, Prague, and Tokyo. Now, he brings his expertise to Altair, where his vision is to marry the concrete and abstract, with drinks and fare categorized by each inspired element.

The menu starts with a fare highlight in the earth section. It features dishes made with seasonal vegetables and locally sourced ingredients, such as the Artichoke Heart Tempura, served with a creamy base of béarnaise and Aleppo oil ($22). Another choice is a winter delight: Chestnut Agnolotti in amaro brown butter and mimolette ($28). This dish exudes pure decadence with its generous slathering of brown butter sauce.

Another delightful option is the Kabocha Dinner Roll ($14) served with cultured seven-spiced butter and honeycomb. When dining, you’ll notice it’s a popular dish among diners and worth ordering. After the first bite, you will understand the hype as the pillowy roll melts in your mouth.

Following is a fair highlight of the element of air. This section includes lighter fare, such as the Foie Gras Bacon Mousse ($28). Whereas eats emphasizing fire offer hearty and bold dishes, such as the Lamb Shoulder ($32) served with heirloom polenta, petite root vegetables, and gremolata. This is another must-order. Hearty chunks of lamb top a flavorful and beautiful pile of creamy polenta.

Finally, the water section features seafood favorites, such as the Pan-Seared Scallops ($34), served with celery root purée and harissa beurre blanc.

The perfect portion sizes and the simplicity of each dish will make it easy to leave room for the other culinary showpiece, the dessert—which indulges in a few options. The best move here is to get the crowd favorite, the Salted Honey Tart ($14) You won’t regret ending a memorable night with a rich, buttery pastry with a perfect balance of sweetness and saltiness.

With its vibrant, fun, and exciting food, from comfort dishes to innovative takes on classics, it’s a celestial wonder in the city that never sleeps.

Altair

Website

351 West 38th St.

New York, NY 10018

The post Earth, Wind, Fire and Air – Tasting the Elements at Altair NYC appeared first on Honest Cooking.

Smell the aroma of freshly baked bread, wood-fired pizzas, pasta, and more as you enter this unique dining spot adjacent to Bryant Park. From founders Lou Ramirez (Maison Kayser, Fig & Olive, Le Pain Quotidien), fourth-generation French baker Luc Boulet (Maison Kaiser), and Alex Garese (Wolkonsky Bakery), Heritage Grand Restaurant and Pizza Bar is a destination for wood-fired cooking and Mediterranean-style cuisine. However, the real focus is its specialty of milling flour daily and onsite ( to create baked goods, pizza, and more) from ancient grains. The grains are sourced from various locations, such as the south of France, Belgium, and Wild Hive Farm in Clinton Corners, New York, and milled in-house.

What are ancient grains?

Ancient grains are grains that have remained largely unchanged for centuries and have not been subjected to modern breeding techniques. They are often considered healthier than modern grains because they contain more nutrients, fiber, and protein. Examples of ancient grains include einkorn, spelt, farro, kamut, and quinoa. These grains are often used in Mediterranean-style cooking and are known for their nutty, earthy flavor and chewy texture. At Heritage Grand Restaurant and Pizza Bar, the specialty is milling these ancient grains daily and on-site to create baked goods, pizza, and more.

Inside the restaurant.

Inside the restaurant, you may feel like you’re on the shores of Ischia, which is partially thanks to Patricia Joseph, the brand, marketing and events manager. During her travels to the Mediterranean, she came across centuries-old restaurants with a grotto-like or cavernous feel. She wished to recreate the ambiance using the same materiality while maintaining the brand’s core theme of ancient grain. Heritage’s walls are clad in stone shaved from the mountains and beams of 200-year-old wood beams. The Venetian plastered sweeping asymmetrical arches create soft curves throughout the space. It’s tranquil and washed in shades of white and beige, with soft lighting that gives the room a romantic feel. There’s also a lot of spa-like seagrass and rattan, curved whitewashed walls, arched recessed soffits lined with gray stone sliced from a mountain.

What you can expect on the dinner menu

The food is Mediterranean-inspired—hummus, flatbreads, pasta and while the dishes aren’t unfamiliar, the modern take and ancient grain make a difference in a good way.

For starters, there’s a Mediterranean Mezze Platter ($19). It’s a shareable dish emphasizing dips such as hummus, babaganoush, tzatziki, and Israeli salad. But its real showstopper is the warm, fluffy, charred pinsa flatbread, which you’d want to come with every meal you eat from now on.

Another shareable option is pizza; Heritage offers two types: Neopolitan and thin crust. If you prefer Neopolitan, there’s the Stracciatella ($25) or the Clam Pie ($27.) The Clam Pie is made with fresh littleneck clams, oregano, garlic, white wine, lemon, chili, pecorino, and parsley. The clams are tender and flavorful, while the herbs and spices add a touch of freshness and a slight kick of heat. The white wine and lemon help to balance out the dish’s flavors, and they also provide a subtle acidity.

On the other hand, if you prefer a thinner crust, try the Wild Mushroom ($22.) It is made with oyster mushrooms, pickled shallot, caciocavallo, and pecorino. Thanks to the hearty mushrooms and crust, the pizza has a rich and earthy flavor. The pickled shallot adds a touch of sweetness and tanginess, while the caciocavallo and pecorino cheeses provide a creamy and slightly salty flavor. Another option is a good ole classic Margherita ($19.) It’s a timeless classic and also comes in Neopolitan style.

Beyond pizza, the dinner menu also features pasta, salad, and mains. One of the signature salads is called “Ancient Grains” ($16.) It is so delicious that you may crave it on a random Wednesday afternoon, especially if you have unsuccessfully tried to recreate a similar salad from Sweetgreen.

While the specialty pasta Ancient Grain Tagliatelle made from Einkorn with a sausage and mushroom ragu may not be available on the regular menu, it’s worth trying the Amatriciana ($24.) This is an Italian classic similar to arrabbiata but with guanciale pork jowels and added tomatoes confit, which help balance the richness of the guanciale ( pork) and pecorino (cheese). Another option is the Linguine ($27) with clams, garlic, chili, parsley, and white wine. It’s a recommended choice for seafood lovers.

Mains include the Roasted Tunisian Chicken ($27.) The juicy bird garnished with salsa verde is a beautiful sight and bite. It’s also served alongside addictive fingerling potatoes. Additionally, there is the Charred Cauliflower ($22.) While it may be geared toward vegetarians, this dish should not be forgotten by meat eaters. It is stunning, charred in the wood-fired oven until crispy on the outside and melting on the inside, dressed in a falafel-worthy sauce of tahini, capers, and lemon.

Finally, if you have room left, there’s a hearty slice of olive oil cake on the dessert menu. Actually, it’s something you should save room for, and if you’re dining with friends, get two slices. For weeks ahead, you would be lusting over the moist, spongy, and enriched with orange spice and vanilla-sweetened cream.

Heritage Grand Restaurant and Pizza Bar

Website

8 W 40th St, New York, NY 10018

The post Ancient Grains Take Center Stage at Heritage Grand Restaurant and Pizza Bar appeared first on Honest Cooking.

Mince pies have been a popular dessert in England for centuries. The traditional mince pie used to consist of meat and fruit, such as shredded beef suet or venison, but it has evolved over time to include more ingredients. In fact, meaty versions of this pie haven’t been popular on holiday tables since the 17th century. Nowadays, the British staple is primarily a fruit pie filled with boozy dried fruit. And they’re often served warm with a dollop of brandy butter or whipped cream on top.  

Like many households in England, Executive Chef William Drabble’s recipe pays homage to his family, particularly his grandmother. “I always remember her making them when I was a child and I guess it’s a tradition that I try to carry on!” It features suet, finely chopped dried fruit, orange marmalade, chopped confit orange peel, and brandy, encased in a buttery crust. The pie is sweet, rich and complex, unmistakably expressive of the English culture and extremely reminiscent of the holiday season. 

There are a few steps and things to note before assembling the pies. First you’ll need to make the pastry crust which can be refridgerated until ready to use. Next the mincemeat calls for suet, which can be prepped ahead of time or store bought to save time.

What is suet?

Veal suet is a type of hard fat that is found around the loins and kidneys of a calf. In terms of culinary uses, suet is particularly prized for its high melting point, which makes it ideal for deep frying and pastry making, such as for traditional British puddings, mince pies, and dumplings. The high melting point results in a light, crispy texture in fried foods and a crumbly, flaky texture in baked goods.

If you don’t have the time to make your own suet, or if you cannot find veal suet in your supermarket, there are some options:

1. Vegetable Suet: This is increasingly available in many supermarkets and specialty stores across the US. It’s designed to mimic the texture and fat content of traditional suet without any animal products, making it suitable for vegetarians. Brands like Atora offer a vegetable version of suet that can be used in a 1:1 ratio as a replacement.
2. Butter: Readily available and a staple in most households, butter is an excellent substitute for suet. For best results, freeze the butter and then grate it before adding it to your mince pie mixture. This approach helps maintain a texture similar to that of suet. Butter also contributes to a rich flavor in the pastry.
3. Shortening: Vegetable shortening like Crisco is widely available in grocery stores across the US and can be used as a direct substitute for suet. It’s especially useful in pastry recipes due to its high fat content and ability to create a flaky texture. Shortening has the added benefit of being flavor-neutral, which makes it a versatile option for various recipes.

Lastly the mince filling should ideally be prepared a couple weeks in advance so that the fruit can soften and the flavors can meld. However, If you’re short on time and cannot prepare the mince filling for your mince pies weeks in advance, the shortest amount of time to ideally make it ahead would be at least 24 to 48 hours before using it. This allows enough time for the fruit to soften somewhat and for the flavors to begin melding together, resulting in a more cohesive and flavorful filling. 

English Mince Pies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Executive Chef William Drabble at St. James’s Hotel & Club
• Total Time: 3 hours 30 minutes
• Yield: 12-15 pies

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Description

This mince pie is sweet, rich and complex, unmistakably expressive of the English culture and extremely reminiscent of the holiday season. 

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Ingredients

Sweet pastry

• 4 cups all-purpose flour
• 1 and 1/2 cups confectioner’s sugar
• 1 cup unsalted butter, softened
• 2 large eggs, lightly beaten
• 1/4 cup heavy cream

Mincemeat

• 1 large lemon, juiced and zested
• 1 large Bramley cooking apple, peeled, cored and grated
• 1 and 3/4 cups dark brown sugar
• 2 and 1/2 cups veal suet (homemade or storebought)
• 1 and 1/2 cups raisins
• 1 and 1/2 cups sultanas
• 2 tablespoons chopped confit orange peel
• 2 tablespoons Seville orange marmalade
• 1/3 cup Calvados

Mince Pies

• Sweet pastry
• Mincemeat
• Water
• Demerara sugar
• Brandy butter or cream ( optional garnish)

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Instructions

Suet*

1. To make the suet, you need the fat from around the veal kidneys – have your butcher mince it for you (allow more than you need as you will lose some of the weight in the process).
2. Put the minced veal fat into a pan and heat gently until it has all melted, then pass the melted fat through a fine sieve and leave to cool to room temperature.
3. Take a large bowl and fill it with ice and water; gently pour the fat from a height of about 30 cm into the ice water while stirring the water quite quickly. (The fat will set into little globules that will then mix into your mincemeat nicely and melt away into the mix when cooked)
4. When all the fat has set in the iced water, pour through a sieve, discarding the water and reserving the fat.
5. Put the sieve with the fat in it in the fridge with a bowl under it so that any excess water can run off and be discarded 

Sweet Pastry

1. Sift the flour and confectioner’s sugar together
2. Rub in soft butter to make breadcrumbs
3. Add the eggs and cream to form a smooth paste
4. Wrap in cling wrap and refrigerate until required

Mincemeat

1. Put the lemon juice, zest and grated apple into a pan, cook gently to a puree, set to one side, and leave to cool.
2. Mix the remaining ingredients together and add the puree.
3. Place in a sterile jar with a tight-fitting lid and leave to mature in the fridge for at least 10 days and up to 2 weeks.

Mince Pies

1. Roll the pastry out to approx. 3mm thick (it might be easier to do this between 2 sheets of wax or parchment paper). Cut discs of pastry large enough to line a tart mold (6 cm wide and 1.5-2 cm deep) and then big enough to make a pie topper.
2. Line your tart molds with the pastry. Put some filling into the pastry, brush the edge of the pastry with a little water, and then place the lid on top, sealing the edge.
3. Brush the pastry tops with water and sprinkle with demerara sugar.
4. Bake in the oven at 165-170 c until golden brown.
5. Leave to cool a little in the molds before removing them, as the mix will be very hot, and the pastry will crumble.
6. Remove from the molds when they have cooled a little (if you can wait that long). 
7. Serve on their own or with cream or brandy butter. (Brandy butter is equal quantities of butter and confectioner’s sugar whisked together, with brandy added to taste.)

Notes

*If you don’t want to make your own suet, or have a hard time finding veal suet in your local supermarket, you can use one of these alternatives:

1. Vegetable Suet: This is increasingly available in many supermarkets and specialty stores across the US. It’s designed to mimic the texture and fat content of traditional suet without any animal products, making it suitable for vegetarians. Brands like Atora offer a vegetable version of suet that can be used in a 1:1 ratio as a replacement.
2. Butter: Readily available and a staple in most households, butter is an excellent substitute for suet. For best results, freeze the butter and then grate it before adding it to your mince pie mixture. This approach helps maintain a texture similar to that of suet. Butter also contributes to a rich flavor in the pastry.
3. Shortening: Vegetable shortening like Crisco is widely available in grocery stores across the US and can be used as a direct substitute for suet. It’s especially useful in pastry recipes due to its high fat content and ability to create a flaky texture. Shortening has the added benefit of being flavor-neutral, which makes it a versatile option for various recipes.

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Pastry
• Method: Baking
• Cuisine: British

Keywords: mince pies, mincemeat, sweet pastry, brandy, Christmas pie, british recipes, british cuisine, holiday cooking recipes, mince pie recipes

The post English Mince Pies appeared first on Honest Cooking.

Picture this – your grandmother’s classic carbonara gets a mini-makeover that makes your taste buds tingle. Executive Culinary Director of Superfrico Atlantic City, Anna Aliteri experienced this when she created the Tingly Carbonara recipe and shared the it with you to experience the tingle sensation too.

While the classic dish is fantastic, the chef’s recipe provides a whole new flavor and texture to the traditional Italian dish and the result is unbelievably delicious. She starts by cooking rigatoni, a short, wide, tube-shaped pasta often used in baked pasta dishes. Typically, spaghetti is used in the traditional dish.

Now, here’s where things get fun, spicy and tingly. Once the pasta is al dente, she sizzles cured pork cheek and green Szechuan peppercorn oil–two incredible flavor bombs for the dish. Once cooked, the cured pork cheek cubes are removed from the pan but the pork fat is saved to spice up the pasta. This step gives the pasta a rich, fatty flavor with a touch of tingle from the peppercorn oil.

Next, more fun ensues when a mixture of eggs and pungent cheese snow gets mixed into the pan along with the pasta and pork fat. The tiny crispy pork cubes or slices are re-added to the pan before plating with a healthy chili crisp garnishing. The result, a beautiful dish boasting a fearless detour of flavors. Just like ones served at Superfrico in Atlantic City. 

Why it works

• Using guanciale, green Szechuan peppercorn oil, chili crisp, and black peppercorn doubles up on flavor, giving the dish more complexity and tingle.
• Creating a “cheese snow” instead of shredding helps it incorporate more smoothly. 
• Finishing the pasta and cheese in a separate large, heavy-bottomed pan ensures that the cheese doesn’t clump up from the residual heat in the pasta pan.

Tools needed

• Pot
• Large heavy-bottomed pan/skillet
• Colander
• Box grater or microplane
• Wooden spoon 
• Tongs
• Liquid measuring cup

Step By Step Guide to Making Tingly Rigatoni Carbonara

• Gather all the ingredients.
• Prep cheese snow and cut guanciale –  on the inverted, star-shaped side of a box grater, grate 3/4 c. pecorino romano cheese and 1/2 c. Parmigiano Reggiano. Set aside. Cut 8 oz. guanciale ( cured pork cheeks) into lardons, tiny strips, or cubes). Set aside.
• Combine both cheeses, whole eggs, and egg yolks in a bowl. Set aside. 
• Cook pasta – bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.Drain pasta in a colander and —reserve 3 cups of pasta water. 
• Cook guanciale – in a large heavy-bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp, about 15 minutes.
• Spicing things up – Remove the guanciale from the pan with a slotted spoon. Keep about 1/4 cup of fat in the pan. In the remaining fat, add Szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
• Add flavor to pasta – add cooked pasta to the pan with pepper, fat, and 1 cup of pasta water. Cook on high heat until desired pasta doneness. Make sure to add pasta water as it evaporates. When finished, the pasta should look very glossy.
• Get cheesy – remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
• Final touches – add the pork back to the pan and give it a final stir. After plating, optional to top with chili crisp and enjoy!

Tingly Rigatoni Carbonara

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Spiegelworld's Executive Chef, Anna Aliteri
• Total Time: 40 minutes
• Yield: 4-6

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Spiegelworld’s Executive Chef, Anna Aliteri ‘s Tingly Carbonara, made with guanciale, green Szechuan peppercorn oil and other unique ingredients helps to transform one of the cornerstones of traditional Roman cuisine into a fun and exciting dish.

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Ingredients

1 lb. dry or fresh egg-free pasta, rigatoni preferred

3/4 c. pecorino romano cheese snow (see note below)

1/2 c. parmigiano reggiano snow (see note below)

1 whole egg

4 egg yolks

8 oz. guanciale ( cured pork cheeks) cut into lardons ( tiny strips or cubes)

1 tbsp. whole black peppercorns, crushed

1 tsp. green Szechuan peppercorn oil

Chili crisp (see note below) for garnish (buy or make yourself)

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Instructions

1. Gather your ingredients. Before cooking, mix both cheeses, whole eggs, and egg yolks in a bowl. Set aside. 
2. In a large pot of heavily salted boiling water, cook your pasta until al dente—reserve 3 cups of pasta water and set aside. 
3. Meanwhile, in a large heavy-bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp about 15 minutes.
4. Remove from the pan with a slotted spoon, keeping about 1/4 cup of fat in the pan. In the remaining fat, add Szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
5. Add cooked pasta to the pan with pepper, fat, and 1 cup of pasta water. Cook on high heat until desired pasta doneness. Make sure to add pasta water as it evaporates. When finished, the pasta should look very glossy. 
6. Remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
7. Add the pork back to the pan and give it a final stir.
8. Top with chili crisp and serve immediately. 

Notes

Notes: 

• Cheese snow is any hard cheese grated on a box grater’s inverted, star-shaped side, as referenced in the recipe above. For best results, take your time and be gentle to maximize meltability. 
• The chili crisp used for garnish can be of your choosing. However, Chef Anna Aliteri recommends Lau Gan Ma and Fly By Jing. 
• Guanciale can be hard to find; substituting cubed pancetta works fine.

• Prep Time: 10
• Cook Time: 30
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Keywords: carbonara, pasta, rigatoni, Italian, parmigiano reggiano, pecorino romano, guanciale, green Szechuan peppercorn oil, black peppercorn, chili crisp

The post Tingly Rigatoni Carbonara appeared first on Honest Cooking.

Made with fresh heirloom tomatoes, this soup pays homage to the traditional farming practices of Indigenous communities. The creamy and satisfying texture of the soup, combined with the savory and sweet taste of the tomatoes, makes it a comforting and delicious meal that will surely be a hit with your friends and family.

Heirloom tomatoes hold a special significance to indigenous people as they have been a part of their diet and culture for centuries. The tomato plant is believed to have spiritual and medicinal properties and has been used in traditional ceremonies and healing practices. Heirloom tomatoes were also an important food source for many indigenous communities and were cultivated using sustainable and natural farming methods.

Where you can find a good bisque?

If you have the opportunity to try Chef Jack Strong’s heirloom tomato bisque, it’s highly recommend. As the Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg, Oregon, Chef Strong is known for his creative and innovative dishes that showcase local and seasonal ingredients, and this bisque is no exception. The soup is made with the freshest heirloom tomatoes, which give it a rich and savory flavor, and it is seasoned with herbs and spices to bring out the best in the ingredients.

“Heirloom tomatoes are indigenous to the Americas and a mid to late summer favorite of mine. Heirloom tomatoes are so flavorful and can be served in so many tasty dishes. I was honored to participate in a cooking challenge at the Smithsonian National Museum of the American Indian “Battle Heirloom tomato” and this soup is one of the items I made to highlight this delicious first food. That event was almost 10 years ago, but this dish continues to be a favorite of mine with changing garnishes and serving hot or cold.” says Chef Jack Strong.

Step by Step Guide to Making Heirloom Tomato Bisque

Prepping

• In a large pot on medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds and fennel seeds until translucent.  
• Deglaze with the apple juice and reduce by half.   
• Add the chopped tomatoes and simmer until cooked through.  
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.  

Blending and Straining

• Puree in a blender and strain through a chinos or fine strainer.
• Season with salt and white pepper to taste, then cool. 

Blanching

• In a saucepan, bring salted water to a boil.  
• Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.  

Cooling

• Drop into a bisque ice bath and allow to cool. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Topping

• Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.  
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, Olive oil and season to taste. 
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold. Garnish with nice sprig of fennel frond and pour warm soup table side to finish.  

Heirloom Tomato Bisque

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Jack Strong, Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg
• Total Time: 1 hour 20 minutes
• Yield: 6

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Description

This soup is made with fresh heirloom tomatoes, apple juice and fennel, then seasoned with herbs to bring out the best in the ingredients.

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Ingredients

• 8 each Heirloom tomatoes – chopped
• 2 each fennel bulbs – chopped, reserve the fronds
• 1 carrot- peeled & chopped
• 2 each onion – peeled & chopped
• 12 cloves of garlic – chopped
• 1 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 quart of Apple Juice
• 1 bunch of fresh picked tarragon
• 1/2 cup sherry vinegar
• Salt & Pepper to taste

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Instructions

• In a large pot on medium heat sweat the onion, carrot, fennel, garlic, coriander seeds & fennel seeds until translucent.
• Deglaze with the apple juice and reduce by half.
• Add the chopped tomatoes and simmer until cooked through.
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.
• Puree in a blender and strain through a chinos or fine strainer, season with salt and white pepper to taste then cool.
• In a saucepan bring salted water to a boil. Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.
• Drop into your ice bath and allow too cool. Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, olive oil and season to taste.
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold.
• Garnish with nice sprig of fennel frond and pour warm soup tableside to finish

Notes

For hot version skip the step to drop bisque into ice bath

• Prep Time: 30 min
• Cook Time: 50 min
• Category: Soup
• Method: Boiling
• Cuisine: Native American

Keywords: Heirloom tomato bisque, tomato soup, fennel bulb recipe, gourmet soups, tarragon seasoning, sherry vinegar, apple juice reduction, creamy bisque, homemade soup, fresh tomatoes, vegetarian dishes, warming winter meals, healthy tomato recipes, tomato and fennel combination, upscale dining recipes.

The post Heirloom Tomato Bisque appeared first on Honest Cooking.

For some like myself, traveling to the Southernmost Beach Resort in Key West is half a day’s worth of travel. And the journey is well worth the hassle. I arrived in the Conch Republic around 1:30 p.m. The sun was blazing through my black shirt. And I couldn’t wait to switch my New York uniform to one more equipped for Key West’s steamy rays. 
 
Feeling sluggish, excited, and hungry, I walked to the airport’s Lyft pickup area. My driver arrived in less than five minutes, and we set to the Southernmost Beach Resort. Along the way, palm tree leaves swayed in the wind; ocean waves crashed on the opposite side of the road. It’s the quintessential setting of a picture-perfect beach town. We exited the South Roosevelt Highway and entered the streets lined with pastel-colored houses and white picket fences. A Christmas tree wrapped in patriotic flags, people riding their bikes and luxury red cars were a welcome distraction amongst the eateries and boutiques.
 
Tucked in Historic Old Town on Key West’s serene Atlantic Coast lies an oasis that’s been compared to Cuba’s capital city, Havana, also known for its Spanish colonial architecture. The Southernmost Beach Resort offers an island retreat away from the hustle and bustle where tradition meets modern luxury. You’ll find lush garden pathways, endless ocean views, and sandy beaches on this quaint stretch of America’s Southernmost point. A short walk from the eclectic shops, famed nightlife, and signature architecture of Duval Street, the hotel itself is a collection of buildings that spread over six acres.

Day 1 at SOMO

Sounds of roosters, the ocean, and people cheering from the Southernmost Beach Resort’s three pools greet new guests. There’s a waft of salty air that is novel at first sniff, but as the day ensues, it becomes a comforting scent. I met Davaldo, one of the friendly receptionists who welcomed me and others to the resort. I sipped on a glass of complimentary prosecco before heading to my room. It was located across the street where two of the resort’s pools (Tranquility and Shores), the Southernmost Beach Cafe and gym are also found.

Located above the Shores Pool, my room 7310 was bright, airy, and fit for two people. The room boasts a beach cottage aesthetic and is bright and airy with accents of blue. There’s also a balcony featuring an amazing view of the ocean. I was pleasantly surprised to find a bag of Kermit’s Key Lime Butter Cookies, a Kermit’s Key Lime Shoppe product, on my desk. The shop is well known in the Keys and one that I was determined to visit during my less than 72-hour stay on the island.

Dressed in beachy clothing, I met with Reese Jackson, the marketing coordinator, who gave me a quick tour of the resort. I saw some local legends–– gypsy chickens roaming on the property. These birds roam freely in the city and are considered symbols of the area, as they are found on many souvenirs, like the magnets that currently adorn my fridge.

Southernmost Beach Cafe

Once the tour concluded, I headed to the Southernmost Beach Cafe, the hotel’s oceanfront restaurant. I whispered to myself, ” Yes, it’s finally time to eat.” My eyes glazed over the lunch menu, which featured starters like the conch chowder and oysters—followed by shareables such as beach bread and fried calamari.
Further down, where my eyes zoomed in, were the handhelds like the regal lobster roll and sides such as pasta salad and coleslaw. I ordered a lobster roll with a side of coleslaw, in true beachside dining fashion. While the conch is the favored food of Key West, Caribbean spiny lobsters are also popular. They are also known as crawfish and are harvested by scuba divers and local lobstermen.
 
While I didn’t officially meet a lobstermen, I met Rachel working at one of the stands for Barefoot Billy’s, an excursions company based in Key West, who mentioned her partner catches lobster for a living. In our short encounter she also spoke highly of sunset sailing in the Keys, an experience I regretfully had to miss. However, from what she described and what I’ve read, it is a one-of-a-kind way to witness the island and meet people you can share a toast with, expressing massive gratitude to the beauty of the world. She also mentioned an exciting upcoming project with her partner, the lobsterman; they plan to open a food joint, which is one of many reasons I’d need to revisit Key West in the near future. 

 
If you’re wondering, should you order a lobster roll? The response is a resounding yes. The buttery brioche is a vehicle for lobster meat doused in mayo. It hits every spot of my stomach, especially after my 4:30am wakeup call and subsequent grueling airport travel. To wash down the glorious meal is an Aperol spritz. It is an unpopular decision in the Keys and incredibly unpopular once Labor Day passes. Still, the spritz is the only option when it’s above 80 degrees, and rippling blue waves look directly at me.
 
At 3:30 p.m., there are only a few diners and people sitting at the bar, not too many dare to bear the sun’s rays on the beach. The guests fill their time drinking at the pools. On my way back to the room, I overhear couples discussing their plans for the evening: walking Duval Street and dining at the Southernmost Beach Cafe for dinner. 
 

What’s on the dinner menu?

There’s a lot to choose from, and it does lean heavily on seafood. First, the starters include the Key West Pink Peel-and-Eat Shrimp Conch Fritters with Key Lime Mustard. There are also salads like the Classic Caesar, which embodies an element of the ocean with its white anchovies. You can order the Day’s Catch, which is located on the “From the Dock” section of the menu. The Day’s Catch dish is encrusted with crumbled macadamia nuts and accompanied by cracked fingerling potatoes, French green beans, kalamata olives, Key Lime Bure, and mango chutney. If you’re feeling extra fancy, get the Florida Lobster grilled and served with quinoa pilaf and brussel sprouts. For non-seafood enthusiasts, chicken and pork are available in the On the Grill section and a Garden Pasta from the Minute Pasta section. A decent list of sides is available to accompany main dishes or starters like the umami-tasting Forest Mushrooms. 

Day 2 at SOMO

Mornings in Key West are far different than ones in New York. In the latter, I typically wake up to honking cars or construction. At the Southernmost, it’s replaced by roosters crowing and rumbling ocean sounds. Following an early morning run at the resort’s modest gym, I returned to the Cafe for breakfast, served between 8 a.m. and 10 a.m. My hangry eyes lead the order again, and I walk away with lobster benedict, a parfait, and grapefruit juice. While I’d much appreciated enjoying my feast beachside dining, I had to prepare for a presentation and decided to take my order to my room. ( to confirm the resort does not offer in-room dining / room service). I devoured a parfait, with a beautiful medley of granola, vanilla yogurt, and fresh strawberries. It was the perfect option for a hot day, which are very common in the Keys. The lobster benedict was equally delicious, the kind of meal that will make you want to nap at one of the resort’s fabulous pools.

Beyond the resort, there are more activities to enjoy, such as thrilling excursions on jet skis, laid-back tours on the trolley, or sunset sail cruises by Fury Adventures or Barefoot Billy, most of which offer bites and drinks in the package. While I debated on the sunset sail cruise with Barefoot Billy, my heart was set on reading on the beach and dipping myself into one of the heated pools.

After my pool time, happy hour arrived. As you may have guessed, I found myself at the cafe again. I met bartender Ashley, who concocted a potent Skinny Margarita; what made it “skinny” was the higher Don Julio ratio, not the removal of sugar. This margarita is a solid choice for a cocktail that’s not extremely sweet yet packs a punch. If you’re seeking a sweet drink, there are several to choose from, such as the Key Lime Margarita, Key Lime Colada, and SOMO Slam.

When dinner time arrived, I ordered a varied selection from the Southernmost Beach Cafe: conch fritters, grilled octopus, and a side of mushrooms. Post dinner, I wandered to Duval Street to find Kermit’s Key Lime Shoppe to purchase one last signature pie. Eating within 30 minutes of purchasing is recommended. Citrusy, sweet, and tart, the pie is a burst of refreshing flavors and contrasting textures deriving from the creamy custard and graham cracker crust. Upon returning to New York, I also purchased the Key Lime Butter Cookies and Key Lime Coated Peanuts, which friends and family devoured.

Final Day at the Southernmost Beach Resort

On the final day, I had an early afternoon departure. To make the most of my time, I woke up before sunrise and walked to the Southernmost Point of the US, a few minutes away from the Southernmost Beach Resort. In the wee hours of the morning, it appeared most people were either in deep slumber or getting in their morning workout. I watched the sun pour on the horizon, golden rays stretching ever outwards into the sky. It is brilliant, vibrant, and striking on the waters near the colorful landmark buoy. I soak it all in before I visit the Southernmost Beach Cafe to reorder the gorgeous berry parfait before changing into my all-black uniform to return to reality.

Southernmost Beach Resort
Website

1319 Duval St, Key West, FL 33040

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