GREYSTONE ONION SOUP with MONTASIO SOUFFLĖ Yield: 6 Portions Ingredients Amounts
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GREYSTONE ONION SOUP WITH MONTASIO SOUFFLĖ Yield: 6 Portions Ingredients Amounts Onion Soup Base (see note) Olive oil 4 Tbsp. Onions, peeled and thinly sliced 4 ea. White wine ½ cup Homemade roasted chicken stock, 8 cups or good-quality, low sodium commercial chicken broth Bay leaf 1 ea. Thyme leaves, chopped 2 tsp. Salt 1 ½ tsp. Ground black pepper to taste Sugar to taste Lemon, juice of to taste Croutons Soft, white bread, thinly sliced 6 ea. Montasio Soufflé Batter Butter ¼ cup All-purpose flour ¼ cup Milk (whole or part-skim) 3 cups Montasio cheese, grated 2 cups Cayenne ¼ tsp. White wine ¼ cup Lemon, juice of 2 tsp. Salt 1 tsp. Ground black pepper to taste Final preparation Egg whites, room temperature 8 ea. Montasio cheese, thinly sliced 6 ea. Method 1. For the soup base: Warm olive oil in a large sauté pan. Add onions and cook over medium heat, stirring occasionally, until well-caramelized, about 10 minutes. 2. Turn heat to high and deglaze pan with white wine, scraping up any caramelized onion bits. Let onions and white wine boil for 1 minute. Legends from Europe The Culinary Institute of America® 3. Add chicken stock, bay leaf, thyme, salt, pepper, sugar, and lemon juice. Bring liquid to a boil, and reduce heat so that the liquid is at a simmer. Simmer for 20 minutes. Taste the stock and correct if needed. 4. Remove soup from heat, cool to room temperature and refrigerate if using at a later point. 5. For the croutons: Preheat oven to 350ºF. Trim bread to fit inside of individual (heatproof) onion soup bowls. Place trimmed bread slices on a baking sheet, place in oven, and toast until lightly golden, about 10 minutes. Remove from oven, cool, and place in Ziploc bag if using later. 6. For the Montasio soufflé batter: In a large saucepan, melt butter over low heat. Add flour and whisk continuously, until roux is well blended and beginning to bubble, 1- 2 minutes. 7. Pour 1 cup of milk into the roux, whisking continuously, until milk is completely blended and there are no lumps. Repeat with remaining milk. Raise heat just high enough so that mixture is gently bubbling. Continue to whisk until sauce is smooth, shiny and thickened, about 6 minutes. 8. Add the Montasio cheese and stir until completely melted into sauce. Add cayenne, wine, lemon juice and salt. Stir to combine. Remove from heat. Cool and refrigerate if using at a later point. 9. For the final soup preparation: Preheat oven to 400°F. 10. About 45 minutes before assembling onion soup, reheat soufflé batter to lukewarm. Remove from heat and set aside. 11. Gently reheat onion soup base. 12. Beat egg whites to a medium peak. 13. Pour Montasio soufflé batter into a large mixing bowl. With a rubber spatula, gently fold in 1/3 of egg whites. Repeat with remaining egg whites. 14. Ladle onion soup bowls ¾ full of onion soup. Top with 1 crouton and then a slice of Montasio cheese, pour 1 cup of soufflé batter on top of soup. 15. Carefully place soup bowls onto a baking sheet and place in oven. Bake until the Montasio soufflé is well-risen and golden brown, 15-20 minutes. Remove from oven and serve immediately. Note: Almost every step of this unique onion soup recipe can be made a day in advance of serving. Relatively simple for its dramatic presentation and soul-satisfying effect. Legends from Europe The Culinary Institute of America® ROASTED SQUASH AND TOMATO SALAD WITH ARUGULA AND PROSCUITTO DI SAN DANIELE Yield: 8 Portions Ingredients Amounts Roasted squash Acorn squash, or other winter squash 1 ea. Olive oil ¼ C Salt Ground black pepper to taste Thyme, chopped 8 ea. Roasted tomatoes Roma tomatoes, firm and ripe 8 ea. Peeled, seeded and cut into ¼’s Ground black pepper to taste Salt to taste Garlic cloves 8 ea. Thyme branches 8 ea. Olive oil ¼ C Vinaigrette Whole grain mustard 2 Tbsp. Shallot, minced 1 ea. Vinegar, red wine ¼ C Olive oil, flavorful 1/3 C Ground black pepper to taste Salt to taste Assembly Arugula, tender 8 oz. Parsley, chopped 2 Tbsp. Prosciutto di San Daniele, sliced thin 8 oz. Grana Padano 1 oz. Method 1. For the squash: Heat the oven to 375°F. Peel and seed the squash and cut it into 1”x 2” wedges. Coat the squash with olive oil, season it with salt and pepper and sprinkle it with the thyme and place it onto a baking sheet. Place the squash into the preheated oven and roast until tender and golden; about 30 to 40 minutes. Reserve. 2. For the tomatoes: Heat the oven to 200° F. Arrange the tomatoes cut side up in a non- reactive baking dish. Season generously with salt and pepper. Slice the garlic into thin chips and scatter them over the tomatoes. Scatter the thyme branches over the tomatoes. Drizzle on the oil. Legends from Europe The Culinary Institute of America® 3. Bake the tomatoes uncovered until soft, jammy and sizzling; about 2 hours. The tomatoes should not brown; if they do, turn the oven down. Discard the thyme branches and reserve the tomatoes in the oil. These may be done ahead as they keep well for a few days in the refrigerator. 4. For the vinaigrette: Mix the mustard and the shallots in a small mixing bowl and whisk while adding first the vinegar and then the olive oil. Season to taste with salt and pepper. 5. For final assembly: Heat the squash, briefly in the oven, until warm. Toss the tomatoes with the arugula and vinaigrette and then add the warm squash. Toss briefly until the greens are barely wilted and then serve immediately with the the thin sliced Prosciutto di San Daniele tented over the warm salad and a liberal dusting of Grana Padano. Legends from Europe The Culinary Institute of America® GRILLED PIZZA WITH BURRATA, PROSCUITTO DI SAN DANIELE, HERB SALAD AND OLIVE SOIL Yield: 1 - 12“pizza Ingredients Amounts Olive soil Black oil cured olives 2 C Herb Salad Celery leaves 2 Tbsp. Sage leaves, torn 1 Tbsp Parsley, plucked 1 Tbsp. Frisee 2 Tbsp. Chives, cut into 1” pieces 1 Tbsp. Marjoram or oregano leaves 1 Tbsp. Basil leaves, torn (or micro basil leaves) 2 Tbsp. Thyme leaves 1 Tbsp. Nasturtiums or other edible flowers 4 ea Garlic, finely minced ½ tsp. Olive oil 1 Tbsp. Lemon, juice of 1 tsp. Salt to taste Ground black pepper to taste Final Preparation Pizza Dough 5 oz. Burrata 4 oz. Herb salad ¾ C Proscuitto di San Daniele 6 slices Olive Soil 3 Tbsp. Extra-virgin olive oil 1-2 Tbsp. Method 1. For the olive soil: Blot the olives dry and place them on a cookie sheet in a 150° F oven. Bake until they are dry and crispy without burning, a process that may take two hours. You can also leave the olives overnight in an oven at 100°F, or even with just the oven light on. Once the olives are dry, chop them fine, but not into a powder. Store airtight until needed. 2. For the Herb Salad: Gather all the various herbs and soak them briefly in iced water to crisp. Drain them and blot dry, and then dress with garlic, oil, lemon juice, salt and pepper. The salad will hold well for 5 minutes or so. 3. For the final preparation: Preheat the grill to high. Roll the dough out to a round that is about 1/8” thick on a floured board. Lay the dough onto the hot, clean grill without any oil. Within a minute you will see blistering and bubbling begin to take place. Legends from Europe The Culinary Institute of America® Check the underside for grill marks and turn it 90°F to encourage a cross hatched design. The dough should begin to char slightly. Turn the dough and cook the second side. The total cooking time will be about 2 minutes. 4. Remove the dough to a plate and spread the burrata onto the hot pizza crust. Sprinkle a portion of the herb salad onto the dough and then tent the Proscuitto di San Daniele over the top. Add the remaining salad and dust the pizza with Olive Soil. Drizzle the pizza with good quality extra virgin olive oil and serve immediately while hot and fresh. Legends from Europe The Culinary Institute of America® SAVORY GRANA PADANO UMAMI SEASONING Yield: 8 Portions Ingredients Amounts Browned butter solids ¼ cup (from 2 lbs. butter, clarified) Grana Padano, grated fine ¾ cup Porcini powder 3 Tbsp. Salt 2 Tbsp. Ground black pepper ¾ Tsp. Turmeric 1 tsp. Old Bay Seasoning 2 tsp. Juniper berries, ground 1 Tbsp. Method 1. Clarify 2 pounds of butter, reserving the butter solids. Continue to cook the solids until they turn a deep golden brown and they have developed a nutty aroma. Drain any excess butter from the browned butter solids. 2. Add the remaining ingredients to the solids and stir together. Spread onto a cookie sheet and bake in a 300°F oven for 1-2 minutes to help the flavors blend. Allow this mixture to cool completely and then grind it fine in a spice grinder. 3. Sprinkle this Grana Padano Umami Seasoning onto freshly fried gaufrette potatoes, or pop corn for a savory treat. Legends from Europe The Culinary Institute of America® ASIAN PEAR, DAIKON SPROUTS AND PROSCUITTO DI PARMA ROULADE WITH WASABI AIOLI Yield: 16 Portions Ingredients Amounts Sauce Mayonaisse ½ cup Soy sauce 2 Tbsp. Yuzu or lemon juice 2 Tbsp.