Recipes for Agarita Collaboration, Friday, August 28th Chilled English Peas Soup 1 c shrimp stock 1 c heavy cream 1 c pea stock 1 shallot, minced finely 2 c frozen or fresh english peas 1 lemon zested and juiced 6 oz fresh picked crab meat 2 T preserved lemon, chiffonade TT salt TT pepper In a large saucepan, bring all stocks and shallot to a boil. Allow to simmer for 5 minutes, then transfer to a high speed blender. Add the zest and juice of the lemon and buzz for 1 minute at high speed. Add the peas and then buzz again until smooth. Season to taste. Then transfer to a metal bowl. Allow to cool quickly over an ice bath. The longer this process takes, the more likely it will turn a more brown color, so quicker is better. Once cold, transfer to serving bowls. Garnish with crab and preserved lemon chiffonade. Fancy Pasta with Chanterelles and Lobster Mushrooms 8 oz rustichella casareccia dried pasta, cooked 4 oz heavy cream 4 oz parmesan cheese 1 c cleaned chanterelle mushrooms, picked into small pieces 1 c cleaned lobster mushrooms, sliced thin 2 T chives, shaved fine 1 T parsley, chopped fine 1 small shallot minced fine 1 T butter, room temperature TT salt TT pepper In a large skillet over medium heat, melt the butter. Add the mushrooms and allow to sweat , about 2 minutes. Raise the heat to igh and add the shallots. Saute for 2 minutes, then add the cream, allow to boil then immediately add the pasta. Toss until warmed through. Add the herbs and season with salt and pepper. Serve immediately in a large serving bowl topped with grated parmesan cheese. Chopped Sugar Snaps with Bacon & Goat Cheese 16 oz sugar snap peas, cleaned of tough stems, then finely chopped 4 oz crumbled, cooked crisp bacon 1 chile pepper, your choice of heat, I prefer a serrano or garden salsa pepper 1 shallot, shaved thin on a mandoline ½ cup chevre, room temperature 2 oz cooking oil TT salt TT pepper In a large skillet, bring the oil to almost smoking. Add the Sugar snaps and quickly saute. Lower the heat and season with salt and pepper. Add the bacon and chile, along with the shallot. Toss several times then allow to sear for 1 minute. Add the goat cheese, then turn the flame off. Stir in the goat cheese. Enjoy. Chicken under a Brick with Front Garden Chimichurri Front Garden Chimichurri 1 e grapefruit zested 1 e lemon zested 1 tbsp aged balsamic vinegar, or aged sherry vinegar 1 bu dandelion greens, or kale 1 bu parsley 2 e cloves of garlic, crushed 1 e shallot, minced fine 1 c EVOO 1 pinch toasted crushed cumin 1 pinch aleppo pepper, or crushed red pepper flakes Salt and Pepper to taste (use the rough cracked black pepper) Tools needed 1 microplane 1 cutting board, sharp knife Rubber spatula 1 Large mixing bowl Measuring spoon Measuring cup Chamomile Chicken Brine 1 whole chicken, remove gizzards 1 day prior Bring all of the following ingredients to a quick boil. Afterwards. Allow to cool overnight either on the counter or in your refrigerator. 1 head of garlic, halved ½ c loose leaf chamomile, can be found online or in ethnic stores, or (8 bags of tea) 4 oz kosher salt 3 e lemons halved and juiced 2 oz brown sugar 1 bu oregano 1 bu thyme 1 tbsp aleppo 1 heavy pinch bay leaf 1 gallon water Tools needed 1 large pot 1 cutting board, sharp knife Measuring spoon Measuring cup For the brined chicken: Using the premade brine, submerge the chicken in the brine for a period of no less than 4 hours and no more than 10 hours. Once the time period has elapsed, remove the bird and discard the remaining liquid and sediment. Reserve the bird for butchering and cooking in your refrigerator for up to 4 days. We use a 4 hour brine,which gives us just enough of the chamomile flavoring that our guests have come to love. Vanilla Bean Creme Brulee Ingredients: Cream 4 cups Egg Yolks 12 each Granulated Sugar ½ cup Vanilla Bean 1 each Vanilla Extract 1 tablespoon Extra sugar for caramelizing Method of Preparation: 1. Preheat the oven to 240F. 2. Put heavy cream in a pot. Cut vanilla bean in half lengthwise and scrape the seeds with the back of a paring knife. Put the seeds and the vanilla pod into the cream. 3. Bring the cream to a boil. 4. Once the cream has boiled, remove from heat. 5. Immediately, whisk the yolks and sugar together. Using a ladle, add about half a cup of hot cream to the yolks and sugar, whisking the entire time. Gradually add the hot cream to the yolk mixture until it all has been incorporated. 6. Strain through a fine strainer. 7. Portion into desired dishes, must be oven proof. 8. Place dishes on a sheet tray, put the tray in the oven. Pour about ½” of water onto the sheet tray to create a water bath. 9. Bake for about 25 minutes or until the custard is set. Center will still be slightly jiggly and the edges will be set. 10. Remove from the water bath and refrigerate overnight. 11. To finish: sprinkle a thin layer of granulated sugar over the top of the custard- making sure that all custard is covered. Using a torch, burn the sugar until melted and evenly caramelized. Let cool for a minute. Garnish with berries and lemon shortbread cookies. Lemon Shortbread Ingredients: Butter, room temperature 4 oz or 1 stick Granulated Sugar ¼ cup All Purpose Flour 1 ¼ cup Lemon Zest 1 lemon Method of Preparation: 1. Place butter, sugar, and zest of 1 lemon into the bowl of a mixer, paddle on low speed until mixed. 2. Add flour and mix until combined. 3. Roll dough into 1 log, about 1 ½” in diameter. 4. Wrap in plastic and refrigerate for about an hour until firm. 5. Slice into ¼” slices and place on a baking tray lined with parchment. Bake at 350F until golden brown on the edges, about 7-10 minutes. Mixed Berries Ingredients: Mixed Berries, whatever you prefer 2 cups Lemon Zest 1 lemon Sugar 3 tablespoons Vanilla Extract 1 teaspoon Method of Preparation: 1. Cut fruit, if needed. 2. Combine all ingredients, let sit at room temperature for about 15 minutes so the berries release their juices. .