There’s no better time to enjoy fresh vegetables than summer. So, take a stroll through the farmer's market, hit the kitchen, and try out these recipes from chefs all across the District.
Summer Roasted Gazpacho
by Chef Dimitri Moshovitis of Cava Grill
Garlic and Basil-Infused Olive Oil
1 1/2 cups olive oil
5 garlic cloves
1 cup basil
1/4 tsp. red pepper flakes
10 medium-sized tomatoes
3/4 cup infused olive oil
1 whole red onion, sliced into rings
1/2 jalapeño pepper
1/2 cup chopped European cucumbers
2 tbsp. lime juice
1 tbsp. salt
1 tbsp. pepper
Garlic and Basil-Infused Olive Oil
Add all ingredients to sauce pot over low/medium heat for 10 minutes and then turn off heat. Pour oil into a jar or container and let sit uncovered until room temperature. Leave garlic, basil, and pepper flakes in the oil until it is ready to be used, then strain.
Cut a small “X” on the bottom of each tomato, and simmer in a pot of hot water for 5 minutes.Strain tomatoes and place in an ice bath until cool to touch. Use your hands to peel the skin off (and discard) skin. Use a spoon to scoop out (and discard) the core of each tomato.
Drizzle plain olive oil and dash salt & pepper on the onions and jalapeño. Roast in the oven until well charred.
Combine tomatoes, roasted veggies, cucumbers, infused olive oil, lime juice, salt, and pepper in a blender. Blend until smooth.Serve chilled, topped with crumbled feta.
by Executive Chef Frederik de Pue of Menu MBK
1 cup job’s tears
2 tbsp. brunoise jalapeno
2 tbsp. brunoise red onion
12 cilantro cresses for garnish
Buckwheat shoots for garnish
2 tbsp. chopped ginger
1 tbsp. chopped garlic
4 tbsp. soy sauce
4 tbsp. extra virgin olive oil
1 tsp. curry powder
Prepare job’s tears. Place the job’s tears in water (1/4 cup job’s tears to 3/4 cup water) and bring to a boil. Lower heat and let simmer until al dente (about 55 minutes). Refrigerate on sheet pan.
Brunoise the jalapeno and red onion and mix into job’s tears.
Prepare ginger dressing. Sweat ginger and garlic in 1 tablespoon of extra virgin olive oil. Add curry powder and soy and reduce by half. Add remaining oil. Taste and season per personal preference. Use ginger dressing to season job’s tears.
Prepare yuzu dressing. Mix 3 tablespoons of yuzu, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, and 2 tablespoons canola oil. Put aside, until avocados are ready.
Prepare avocados. Pre-heat grill. Cut avocados in half, remove pit, keep skin. Add salt and olive oil to open side of the avocado, and grill for about 1 min on the skin. Remove from grill and with spoon, remove the avocado from skin. Halve and place on job’s tears salad. Drizzle yuzu dressing on. Top with cilantro and buckwheat. Serves 4.
by Joe's Seafood, Prime Steak & Stone Crab
4 oz. red watermelon, diced to 1-inch cubes (about 9 pieces)
4 oz. yellow watermelon, diced to 1-inch cubes (about 9 pieces)
1 1/2 oz. feta, diced 3/4 inch cubes
Pinch tajin (chili peppers, salt, dehydrated lime juice)
Pinch of Maldon Sea Salt
1 1/2 cup watercress
1 tbsp. cilantro leaves
1 tbsp. sliced red onion
Pinch salt-and-pepper mix
1 oz. lime-jalapeño vinaigrette (mix a 2:1 ratio of extra virgin olive oil and lime juice, then add rice wine vinegar, jalapenos, sugar, and kosher salt to taste)
Arrange watermelon and feta across center of oval platter. Drizzle 1 tablespoon of dressing over top.
Sprinkle with sea salt and tajin. Toss watercress, cilantro, and onions in remaining dressing and season with salt and pepper. Mound over the center of the watermelon.
Panzanella Bread Salad
by Chef Francesco Ricchi of Cesco Osteria
1 1/2 packages country-style bread
4 cups fresh tomatoes, seeded and julienned
1 1/2 cups cucumbers, seeded and cut into small cubes
1 cup sliced celery
1 medium size red onion, sliced
2 tbsp. chopped fresh basil
1 tsp. finely chopped garlic (optional)
1/2 cup extra virgin olive oil
2 tbsp. red wine vinegar
Salt and pepper to taste
Soak the bread in cold water for 20 minutes. Squeeze out the water firmly with your hands and crumble bread into a salad bowl. Add vegetables which have been cut the same size. Mix well together.
In a separate bowl, beat the olive oil with vinegar, salt, and pepper. Season the salad with this simple dressing, mixing it thoroughly. Chill for at least 1 hour. Before serving toss the salad once more, adding fresh oil, if desired.
Strawberry Red Wine Soup
by Chef Luc Dendievel of Härth
1 lb. strawberry puree
1 bottle red wine
1/2 cups sugar
1 cinnamon stick
1 vanilla bean
1 pint of strawberries
1 pint of raspberries
1 pint of blackberries
1/2 pint of blueberries
Vanilla ice cream (8 scoops)
Clean wash and cut fresh strawberries in quarters and process them in a mixer to obtain a puree. Slice lemon in quarters.
Combine the red wine with the cinnamon, vanilla bean (split in two), lemon and sugar. Bring to a boil and simmer for 30 min. Add the strawberry puree and bring to a boil again. Strain into a fine mesh and discard cinnamon, vanilla and lemon. Allow the soup to cool.
For presentation,slice strawberries and mix them with the rest of the berries.Display the fruits in a soup plate. Pour the strawberry soup. Add a scoop of vanilla ice cream and garnish with mint. Serves eight.
Risotto ai Fiori di Zucca
by Chef Erin Clarke of Casa Luca
10 cups chicken or vegetable stock, plus more if needed
6 tbsp. (3 oz.) unsalted butter, cold
4 tbsp. (2 oz.) extra virgin olive oil
1⁄4 cup finely chopped white onion
2 1⁄4 cups Carnaroli rice
1 1⁄4 cups dry white wine, such as verdicchio or pinot grigio
2 medium summer squash or zucchini, cut into 1⁄2-inch cubes
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Finely grated zest of 1 lemon
3/4 cup chopped mixed fresh summer herbs, including parsley, mint, and basil
Fried Squash Blossoms (optional)
Note: if making the fried squash blossoms, make the batter before starting the risotto so that it has time to rest.
6 squash blossoms
1⁄2 cup chickpea flour
1 1⁄2 tbsp. cornstarch
1 1⁄4 tsp. baking powder
1⁄2 cup warm water
Sunflower oil, for frying
Sift together the chickpea flour, cornstarch, baking powder, and salt. Whisk in the water. If the batter is stiff, add a little more water. Allow the batter to rest for about 30 minutes.
Heat 2 or 3 inches of olive oil in deep frying pan or deep fryer to about 360-degrees. It’s important that the oil be hot enough that the blossoms will cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches. Whisk the batter, which will have separated. Work in batches if necessary so that you don’t crowd the pan, dip the blossoms gently in the batter one at a time to coat thoroughly, and carefully place them in the hot oil. It should take less than two minutes to achieve a golden brown crust. Carefully remove from the oil using a deep-fry skimmer, tongs, or a spider, and drain on paper towels. Sprinkle with salt. Serve immediately.
For the risotto, melt 2 tablespoons of the butter and 2 tablespoons of the extra virgin olive oil in a large sauté pan over medium heat. Add onion, reduce the heat to low and cook slowly, stirring occasionally with a wooden spatula or spoon, until the onion is soft and translucent but has not browned.
Add rice and 1 teaspoon salt and stir for 1 to 2 minutes to toast the rice. Add white wine, increase the heat, and simmer, stirring constantly, until the pan is almost dry. Ladle 1⁄2 cup of the simmering stock into the rice and stir constantly until it is completely absorbed. Continue cooking and adding stock 1⁄2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next. After about 10 minutes and when 1/3 of the stock remains, add the zucchini.
After about 15 minutes, you should have added about 10 cups stock, the rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add a little bit more stock and continue cooking as necessary.
Remove the pan from the heat, and using a wooden spoon, stir in the cheese, the remaining butter and olive oil, the fresh herbs and the lemon zest. The risotto should be soft and creamy. If it seems too thick, add more stock a spoonful or so at a time. Season to taste with salt and pepper.
Top with the fried squash blossoms and serve immediately.
January 2, 2019
January 9, 2019