greenmarket chef  
 
Today is

 


-- RECIPES FROM THE UNION SQUARE GREENMARKET, NYC--

   
   
         
   
   
         
   
   
         
   
  POACHED BLACK BASS, FENNEL ZUCCHINI, DICED HEIRLOOM TOMATOES IN VEGETABLE NAGE   ROASTED LOBSTER, CORN RISOTTO AND ONION RINGS
         
   
SALAD OF BOSTON MACKEREL, SUNCHOKES AND BALSAMIC VINAIGRETTE   COLD CUCUMBER SOUP WITH TIMBALE OF TUNA AND AVOCADO AND PANKO ENCRUSTED TUNA   SPANISH MACKEREL , FENNEL REMOULADE ROASTED BEETS AND BEET CHIPS
         
   
CRISPY SEARED BLACK BASS SAUTÉ SPRING ONION, FENNEL, BABY ZUCCHINI AND DUCK BROTH   SEARED TUNA BELLY ENCRUSTED WITH PANKO, STUFFED ZUCCHINI BLOSSOMS AND HEIRLOOM TOMATO TARTARE  
         
   
SQUID, SCALLOP AND MONKFISH LIVER WITH WILD SPINACH, SHITAKE MUSHROOMS AND DUCK CRACKLINGS   GREENMARKET TUNA CARPACCIO WITH CHIVES, SHALLOTS, LEMON AND CASTALAS OLIVE OIL   PAN SEARED SKATE WITH ROASTED TOMATOES FENNEL, ONION, YUKON POTATOES AND BASIL SAUCE
         
   
BROILED MACKEREL WITH FENNEL REMOULADE AND OVEN BAKED YUKON POTATO CHIPS   PAN ROASTED MONKFISH, SAVOY CABBAGE, BACON BUTTER SAUCE AND CORIANDER  
         
   
WILD KING SALMON GRAVLAX WITH CREME FRAICHE, DILL ON TOAST WITH OLIVE OIL AND HAWAIIAN SEA SALT   STRIPED BASS AND SHELLFISH STEW   CREAM OF CAULIFLOWER SOUP WITH SCALLOPS AND SALMON ROE
         
   
SEARED SPANISH MACKEREL WITH OVEN BAKED POTATO CHIPS AND AIOLI   SEARED WILD STRIPED BASS PESTO GENOVESE STYLE   WILD STRIPED BASS, RATATOUILLE AND ROASTED PEPPER AND TOMATO COULIS
         
   
SPANISH MACKEREL TARTARE WITH SALMON CAVIAR   RACK OF LAMB WITH RATATOUILLE AND ROASTED RED PEPPER SAUCE   PORK CHOP WITH PUMPKIN MOUSSE AND CRANBERRY SAUCE
         
   
SOUS VIDE CHICKEN BREAST STUFFED WITH TRUFFLE, LEEK CREAM SAUCE   DUCK CONFIT WITH THREE TYPES OF CARROTS   GREENMARKET BOUILLABAISSE
         
   
DUCK WITH RHUBARB SAUCE   PAN ROASTED SQUAB WITH CREAMY MASHED POTATOES AND RED WINE REDUCTION   DUCK SOUS VIDE WITH ROASTED POTATOES AND MUSHROOM SAUCE
         
   
ROASTED HERITAGE CHICKEN LEG WITH LIVER SAUCE AND MARKET MUSHROOMS   SOUS VIDE PORK CHOP CRUSTED WITH SHITAKE MUSHROOMS AND MISO BUTTER SAUCE  
         
   
DUCK RILLETTES, CRISPY POTATOES WITH SQUID AND MESCLUN   DECADENT CHOCOLATE SORBET   DUCK RILLETTES WITH SEARED SCALLOP AND POLENTA
         
   
GREEN CAULIFLOWER PUREE, SEARED BAY SCALLOPS, BRUSSEL SPROUTS   POACHED DUCK EGG WITH ASPARAGUS, SPRING ONION AND DUCK CRACKLINGS   BLACK BEAN SOUP WITH CHORIZO AND ROASTED MARKET TOMATOES - GREEK YOGURT AND CHIVES
         
   
EGGPLANT CAVIAR WITH ROASTED TOMATO COULIS   COLD CUCUMBER AD AVOCADO SOUP   CREAM OF SUNCHOKE SOUP WITH BACON AND OYSTER MUSHROOMS
         
   
TOMATO SORBET WITH BASIL PUFF PASTRY TWISTS   CORN SOUP WITH PHEASANT SAUSAGE, SAUTÉED MARKET MUSHROOMS AND ZUCCHINI JULIENNE   WARM CHOCOLATE CAKE WITH VANILLA ICE CREAM
         
   
RAGOUT OF SQUID AND GERMAN HEIRLOOM TOMATOES   OSSO BUCCO WITH RED WINE SAUCE   SCALLOPS WITH LEMON SAUCE AND ROASTED SPRING ONIONS
         
   
PAN ROASTED POISSON WITH POTATO GNOCCHI AND ROASTED TOMATO   BRUSSEL SPROUTS WITH MACHE, BACON AND MUSTARD CREME SAUCE   ROASTED CHEROKEE TOMATO SOUP --PHEASANT STOCK --WITH SQUID AND SCALLOPS
         
   
   
OPEN MUSHROOM AND EGGPLANT RAVIOLI WITH TOMATO CREAM SAUCE
         
   
   
         
   
  LARGE OPEN MUSHROOM RAVIOLI  
         
   
   
         
   
   
         
   
   
         
   
PENNE WITH BRAISED SHORT RIB RAGU   HEIRLOOM TOMATO AND MOZZARELLA SALAD WITH ZUCCHINI BLOSSOMS AND BASIL  
         
   
  CREAMY SCRAMBLED EGGS   CAULIFLOWER PUREE, SEARED SEA SCALLOPS SALMON CAVIAR
         
   
  TUSCAN KALE SALAD WITH SHITAKE MUSHROOMS AND PARMIGIAN CHEESE   EGG SOUS VIDE
         
   
   
         
   
TUNA TARTARE WITH EGG YOLK SAUCE    
         
   
BUTTER POACHED LOBSTER WITH ORZO   SHITAKE CRUSTED SEARED TUNA WITH EGGPLANT RATATOILLE AND BASIL, GARLIC JALEPENO SAUCE   BUTTER POACHED SHRIMP WITH POLENTA, LOBSTER REDUCTION AND CRISPY FRIED PARSLEY
         
   
  RATATOUILLE WITH RED PEPPER COULIS   BUTTER POACHED MONKFISH WITH PEAS, CARROTS AND CRISPY FRIED LEEKS
         
   
FETUCCINI PASTA WITH BROCCOLI AND MUSHRROMS   THIN APPLE TART WITH VANILLA ICE CREAM   TAJARIN PASTA WITH CHICKEN LIVERS
         
   
BRAISED SHORT RIBS LEFTOVERS    
         
   
THIN APPLE TART WITH SKIN ON    
         
   
BAKED CANNELLONI STUFFED WITH SHORT RIBS, BRUSSEL SPROUTS   FRESH PASTA, SALMON WITH BRUSSEL SPROUTS AND CARBONARA SAUCE   RAW KALE SALAD WITH SHIITAKE MUSHROOMS,PHEASANT SAUSAGE AND PARMESAN CHEESE
         
   
SOUS VIDE RACK OF LAMB   SOUS VIDE HONEY GLAZED CARROTS WITH GRATED GINGER SNAPS AND CRISPY CARROT TOPS   SOUS VIDE LAMB WITH MUSTARD SAUCE
         
   
SAUTEED SHRIMP WITH HONEY GLAZED CARROTS   SOUS VIDE LAMB RIB EYE   BAY SCALLOPS WITH BACON BUTTER SAUCE
         
   
WILD STRIPED BASS WITH TURNIPS, SHIITAKE MUSHROOMS AND DUCK BROTH   WILD STRIPED BASS BELLY AND CHEEK COOKED SOUS VIDE   SCALLOPS WITH ORZO AND PUREED RAMP SAUCE
         
       
ROASTED ASPARAGUS WITH PAN SEARED MONKFISH LIVER        

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