the cookbook
Contents
1. Cook the peaches and onions Heat the oil in a large skillet over medium low heat Place the peaches onion slices and scallions cut side down in the skillet Griddle them until the peaches and onions caramelize and the scallions have just begun to soften turning the onions and scallions as needed about 20 minutes Remove the skillet from the heat and transfer the peaches onions and scallions to a plate the pits To pit peaches halve the peach along its seam Ihe peach will open with the pit lying flat making it much easier to lever it out with a paring knife Make the sweet and sour glaze Bring the bourbon orange juice vinegar Madeira honey vinegar pepper and cardamom to a simmer in a large saucepan over high heat Lower the heat to medium to maintain a gentle simmer and reduce the sauce until it is thick and syrupy about 1 hour Cook the pork Preheat the oven to 425 F Combine the salt brown sugar pepper chili powder paprika and garlic salt in a small bowl Rub the seasoning mix over the pork coating the meat generously with all of it Heat the grape seed oil in a large skillet over high heat When the oil begins to shimmer brown the rack of pork turning the meat often to prevent the rub from burning Place the browned rack of pork with the bones pointing upward on a rack set over a roasting pan Roast the meat in the oven for 25 minutes for a slightly pink interior L2. Bluestem is lucky to be one of them marinated melon tomato tomato jam saba fennel cilantro Serves 4 pickled watermelon rind vinaigrette 4 cups watermelon rind trimmed of 1 4 cup saba pink flesh and outer green skin and i a Y2 cup extra virgin olive oil cut into 1 inch chunks 3 cups water tomatoes and melon 3 tablespoons salt P 2 pounds heirloom tomatoes in assorted 1 cup champagne vinegar sizes preferably golf ball size or 2 cups sugar es 1 pound ripe melons an assortment 2 teaspoons coriander seeds of watermelon cantaloupe and 1 4 teaspoon mustard seeds honeydew 1 small fennel bulb trimmed and Sea salt and freshly cracked black chopped pepper 1 4 cup Tomato Jam page 109 Chopped fresh chives basil blossoms and mint leaves for garnish I grew Up hating tomatoes eggs and milk Although Pm still working on eggs I eventually graduated to milk and the tomato In fact I now love tomatoes so much that I eat them plain with a dash of salt In the Midwest when the tomatoes are good they re exceptional It s hard to justify doing anything to them at all This salad brings them together with another Midwestern summer treasure ripe melons a fleshier and slightly sweeter counterpart to the acidic tomato The presentation is particularly beautiful when you use a mismatched patchwork of different colored tomatoes and melons Pictieche water load C onae e Make the vinaigrette Whisk to
3. every year Every summer there s something new and exciting happening at the farm We are already anxiously anticipating their yield in the coming years Although both of them have daytime jobs Debbie is a substitute teacher and Jim works in technology sales the Crums always find energy to tend their farm Taking full advantage of the long summer days they squeeze every ounce of sunlight out of the sky and put it into their produce We feature the Crums vegetables wherever and whenever possible We re proud to share their beautiful bounty with our diners Their heirloom tomatoes for which they ve become famous are juicy and sweet and come in more shapes sizes and colors than you can imagine From them we make a summer gazpacho page 72 that s light and refreshing Dave also developed a recipe for ketchup which we serve seemingly by the bowlful in the lounge as a condiment for burgers and pommes frites It s immensely popular The Crums bring dozens of varieties of carrots beets peppers and radishes to the table as well Spring onions pearl onions large onions you name it they grow it At the height of summer they shower us with baskets of squash blossoms which we fill with goat cheese or scallop mousse and deep fry In the colder months they keep us going with root vegetables such as turnips and potatoes The couple now provides produce to more than 30 restaurants in Kansas City
4. failing to exercise our God given right to fire up our grills and smokers So we ve included a few dishes that will give you a reason to enjoy a few beers or cocktails on the patio while you wait for your coals to heat up mAcer 66 70 86 90 amuse bouche watermelon shots sweet corn soup maryland blue crab cold snap beans speck green dirt farm s cheese champagne vinaigrette gazpacho marinated melon tomato tomato jam saba fennel cilantro braised artichoke potatoes confit german style dressing jonah crab cucumber gel e avocado foie gras au torchon bing cherry mostarda crispy toast hot warm eggplant salad caperberries lemon vinaigrette sausage whiskey plums toasted almonds pasta chitarra tomatoes chard orecchiette pattypan squash brown butter sage 9 3 water 101 108 119 poached wild coho salmon champagne trout roe vinaigrette braised endive trout pistachio summer beans coriander butter sauce catfish sticks corn nuts land campo lindo hen pistachio pesto roasted pork sweet and sour peaches grilled wagyu rib eye sweet corn goat cheese speck gratin sweet pleasant ridge reserve tomato jam 4 Me chocolate sponge cake bing cherries cocoa foam popcorn ice cream stone fruit cobbler honey custard mulberry pinot sorbet linzer wafer cookies petits fours amarena cherry soda malted strawberry macarons banana pineapple tea ca
5. heat it minutes Gently heat the cucumber juice over low heat Divide the juice among 4 small shallow bowls Set them on a level shelf in the refrigerator and chill them for 2 hours or until the gelatin has set Make the crab salad Toss the crabmeat with the aioli and togarashi Season with salt and pepper to taste Prepare the avocado Gently toss the avocado with the lime juice salt and pepper To serve Remove the chilled bowls of gelatin from the refrigerator Mound one quarter of the crab salad onto the center of each bowl of gelatin Garnish each salad with the diced avocado and edible flowers Serve immediately green To get a dark emerald green color for the cucumber gelatin juice the cucumbers with the skin on However make sure you are using cucumbers that have not been waxed chitarra tomatoes chard Serves 4 2 tablespoons olive oil 8 ounces cherry tomatoes 12 ounces chitarra pasta 3 cloves garlic thinly sliced 8 ounces young Swiss chard leaves and stems separated and chopped 2 tablespoons white wine Salt and freshly ground black pepper 2 ounces goat cheese Tomatoes Tomatoes Tomatoes Some summers we get more than we could dream of using It s an onslaught most desired Other summers they come and go in a blink of an eye plagued by too much rain or fungal growth or ruined by unseasonably cool temperatures This recipe is stripped down and simple an
6. ack pepper to taste Divide the pasta and vegetables among 4 bowls top each with some goat cheese and serve immediately roasted pork sweet and sour peaches Serves 4 sweet and sour peaches 2 tablespoons grape seed oil 4 firm but ripe peaches halved and pitted 2 young onion bulbs or small white onions sliced inch thick 2 scallions halved lengthwise 1 cups bourbon 1 cup freshly squeezed orange juice 34 cup sherry vinegar cup Madeira cup honey pork 2 tablespoons salt 1 tablespoon brown sugar teaspoon freshly ground black pepper 2 teaspoon chili powder g teaspoon paprika Y teaspoon garlic salt 4 double cut pork loin chops attached in rack form and trussed 2 tablespoons grape seed oil 1 tablespoon freshly ground black pepper 5 cardamom pods usually have one main course on the summer menu that casually nods toward barbecue which is an integral part of our local culture Kansas City barbecue relies on a combination of sweetness smokiness and spicy heat with just a touch of acidity to balance it all out You ll find all of these flavors in the sweet and sour peaches that accompany the pork Admittedly the portion size and rusticity of these bone in double cut pork chops wouldnt make them appropriate for our restaurant s multicourse menu For a more elegant presentation you can slice the meat off the bone and serve the slices alongside the peaches
7. age 116 served with linzer torte cookies and a honey custard will pair especially well with Brachetto d Acqui a sweet red wine from the Piedmont region of Italy Effervescent and rosy it tastes like an adult version of strawberry cream soda sweet corn soup maryland blue crab Serves 4 3 ears corn husks and silk removed 2 tablespoons unsalted butter Salt and freshly cracked black pepper 2 large shallots finely chopped 4 cloves garlic finely chopped 1 cup rye whiskey 2 cup dry white wine Salt to taste 1 cups heavy cream 4 ounces jumbo lump crabmeat picked over for shells and cartilage Freshly squeezed lime juice for garnish Sweet corn is just about as abundant in the Midwest in the summer as blue crabs are along the Eastern coast of the United States Every summer Megan and I try our best to visit my relatives in Delaware There s nothing I relish more than sitting out on the docks with a bib cracking freshly steamed crabs Fresh crabs are a luxury here in the Midwest but once in a while when 1 have a yen for the shore PI order some and pair them with corn freshly picked by our local farmers Depending on how good you are at picking crabmeat you ll need at least 2 pounds of whole live crabs to yield 4 ounces of meat If you can t get fresh crabs you can substitute unpasteurized crabmeat Rub the ears of corn with 1 tablespoon of butter to coat Liberally season them with salt and pep
8. alents by their childhood memories and inspired by 1 spring 276 6 1 summer the world around them the Garreltses offer a index Midwestern sensibility while enabling cooks of all experience levels the opportunity of replicating Bluestem s contemporary taste and signature dishes at home Owing to its length and intensity summer in the Midwest is a celebration of abundance What doesn t grow here in any other season will probably grow and grow prolifically in the summer when our region basically turns into a gigantic hothouse At its best summer is an assault of produce Farmers trucks crowd with watermelons and farm stands overflow with tomatoes squash cherries peppers corn peaches melons snap beans potatoes and countless greens all of which you ll find on the menu at Bluestem In this season we focus on lighter cleaner flavors and simpler cooking techniques to highlight the natural flavors in the produce There are cold salads that call for little more than quick blanching the snap beans on page 70 and marinated melons on page 76 stripped down pastas with quickly cooked sauces and uncomplicated middle American flavors like catfish with tartar sauce page 99 trout with summer beans page 96 chicken with pistou page 101 and pork with syrupy glazed peaches page 103 And despite the often oppressive heat and humidity during summers in the Midwest you ll never find us
9. ard and rolling pin generously with flour Repeat with the second dough round if desired Arrange the cut cookies on the prepared baking sheet leaving at least 4 inch between them Dust the cookies with cinnamon sugar and bake for 8 to 10 minutes until they are turning just lightly golden brown Transfer to a wire rack to cool Stored in an airtight container the cookies will keep up to 1 week malted strawberry macarons Makes about 30 macarons 2 tablespoons malt powder 1 cup confectioners sugar 1 cup plus 2 tablespoons almond flour 3 egg whites 1 4 cup granulated sugar Pinch of salt 1 teaspoon vanilla extract Strawberry Buttercream recipe follows I adore Sophia Coppola s film Marie Antoinette which drops that ill fated queen of France into a music video meets candy land court of haute couture As a woman and a pastry chef I gleefully imagine being smothered along with her in that scene with the mountains of petticoats and petits fours Macarons are the Marie Antoinette the divas au courant of the pastry world A la mode and fashionable these almond meringue buttons are the ultimate designer cookie sandwich Filled with buttercream or jam they now dot high end patisserie window displays with vibrant colors from Paris to Tokyo Macarons are extremely delicate Due to their sensitivity to moisture they are best eaten the day they are filled though unfilled macarons will keep for a couple of
10. bluestem the cookbook colby garrelts and megan garrelts with bonjwing lee i i A SA D Sagi DA a lt SSO Gn d a A Bluestem is a stunning seasonal cookbook from James Beard nominated chef Colby Garrelts and his wife Megan Garrelts owners of Kansas City s highly acclaimed Bluestem Restaurant A repeated nominee for the James Beard Award for Best Chef Midwest chef Colby SPERRER E Garrelts and highly respected executive pastry ay fase ETARE T 7 errad e chef Megan Garrelts offer their culinary techniques inside Bluestem The Cookbook From Warm Eggplant Salad and Potato Crusted Halibut with Herb Cream to delectable i Vill pr eface 127 autumn desserts such as Honey Custard and Peanut f Cream Fritters with Concord Grape Sauce y X11 foreword 1 9 1 winter the Garreltses showcase local Midwestern y ingredients and artisanal producers through X1V introduction 25 1 essentials 100 seasonally driven recipes XX user manual or how to use 270 acknowledgments Including a full meal lineup of recipes from this cookbook by someone 272 amuse bouche to dessert Bluestem offers who is not a chef SOurces helpful tips from a professional kitchen alongside seasonal wine notes and 100 full 274 metric conversions color photographs that capture the simple XXV111 wine beauty of Bluestem s composed dishes Guided and equiv
11. days in an airtight container Here I merge the form of the French meringue cookie with the flavors of the American soda fountain Preheat the oven to 300 F Line a baking sheet with parchment paper or a nonstick baking mat Sift the malt powder and confectioners sugar together into a large bowl Add the almond flour Set aside In a clean dry bowl of a stand mixer fitted with a whisk attachment whip the egg whites on medium high speed until frothy about 2 minutes Continue whipping adding the sugar and salt gradually in a steady stream until medium stiff peaks form the tops of the peaks should hold their shape after leaning to one side as opposed to stiff peaks which will stand straight up Fold half of the dry ingredients into the whipped egg whites Add the vanilla extract and fold in the remaining dry ingredients Lightly rap the bowl against the counter to remove any air pockets Transfer the meringue to a pastry bag fitted with a plain tip preferably a 4 tip Pipe the meringue onto the lined baking sheet in quarter size mounds about inch apart Bake the macarons for 10 minutes rotating the baking sheet once halfway through baking Remove the macarons from the oven and allow them to cool Carefully slip a metal spatula under each cookie to remove it from the liner Pipe about 1 tablespoon of buttercream onto the bottom flat side of a macaron cookie and top it with another cookie bottom side do
12. e the crabmeat among 4 small cups or bowls and pour about cup soup into each one Garnish each serving with a dash of lime juice gazpacho Serves 4 gazpacho 4 red bell peppers cored and finely chopped 1 red onion finely chopped 2 large cucumbers finely chopped 6 cloves garlic peeled 6 large tomatoes coarsely chopped Juice of 1 lemon 34 cup extra virgin olive oil 1 cup red wine vinegar 1 teaspoon cayenne pepper 1 teaspoons salt Freshly cracked white pepper gazpacho foam 3 cloves garlic peeled 3 cups white grapes 1 cup blanched almonds 1 4 cup champagne vinegar 2 cup water cup heavy cream Salt and freshly ground white pepper garnishes 8 cherry tomatoes 8 seedless white grapes 1 radish thinly sliced Basil blossoms This is a marr lage of two Spanish cold soups gazpacho the often chunky puree of tomatoes bell peppers onions and vinegar and ajo blanco a thick white soup made by blending together bread almonds garlic and oil To make this soup a little more refined for our restaurant I strain the gazpacho to yield a clear broth and transform the ajo blanco into a foam which I float over the soup right before sending it out to the table The clear gazpacho broth also does double duty in a gazpacho martini which we serve in our lounge equal parts gazpacho and vodka People seem to siphon it by the gallon Make the gazpacho Line a colander with eight layers of chee
13. ed currant or apricot and honey custard with its mellow sweetness gives it all a creamy body You can also serve any of the components cookies sorbet or custard individually as a simple after meal sweet Preheat the oven to 300 F Combine the cream and milk in a small saucepot Scald the mixture over medium high heat bring it to just under a boil Remove from the heat and set aside Whisk together the egg yolks eggs brown sugar and honey in a large bowl breaking up any lumps of brown sugar as you work Slowly pour the hot cream in a thin steady stream into the egg mixture to temper the eggs If you pour the cream in too quickly you will scramble the eggs Strain the custard base through a fine mesh sieve Divide the custard among four 4 ounce ovenproof ramekins Put the ramekins in a large baking dish that is deeper than the ramekins the tops of the ramekins should be below the top of the baking dish Pour enough water into the pan around the ramekins so that it rises halfway up the sides of the ramekins Try not to splash any water into the custard Cover the baking dish with aluminum foil and bake the custard for 40 minutes opening the foil every 10 minutes to release some of the steam Be very careful when you open the foil as the rush of steam can burn you The custards are done when they are firm to the touch but still slightly jiggly in the middle Transfer to a wire rack and let the custards cool
14. et the meat rest for at least 15 minutes Glaze the peaches and onions Bring the reduced sauce to a gentle simmer in a large skillet over medium high heat Add the peaches and onions but not the scallions and let them cook in the sauce which should thicken and bubble for a couple of minutes Turn the onions and peaches over to coat them with the saucy glaze To serve Cut the pork rack into 4 equal size chops Transfer the glazed peaches onions and scallions from the skillet to 4 plates Drizzle some of the syrup over and around them Serve them with the pork chops NOTES While it s perfectly acceptable to brine pork tenderloins I don t think it s necessary Either have the butcher truss the loin or truss the loin yourself Trussing will give it a nice shape and ensure more even cooking Don t be afraid to use dry seasonings to make rubs for large pieces of meat In the Midwest dry seasonings are an integral part of the way our barbecue tastes Serves 4 honey custard mulberry pinot sorbet linzer wafer cookies 1 cup heavy cream 1 cup whole milk 4 egg yolks 2 whole eggs 3 tablespoons plus 1 teaspoon dark brown sugar 4 teaspoons honey Mulberry Pinot Sorbet recipe follows Linzer Wafer Cookies recipe follows This is my r iff on the Linzer torte an Austrian tart known by its lattice top Here hazelnut cookies stand in for the nut crust mulberries replace the traditional fruit fillings r
15. gether the saba and olive Drain then cool them in an ice bath for blanching To serve Season the melon balls and tomatoes with salt ingredients for the pickled rind in a medium pot and oil instructions see the User Manual page xx Carefully and pepper and toss them in some vinaigrette to coat id th the skins off the tomatoes Discard the ski d set bring to a boil over high heat until the liquid thickens Brepaie che tomatnesond melons Guar a pore a j i a re ire Sete nen nee a Divide the pickled watermelon rinds and dressed l e tomatoes aside a Hee ons eae cas nee heavily salted water to a rolling boil While the water is tomatoes and melon balls among 4 plates Dot each plate rinds simmer in the syrup for about 50 minutes or until E E ic had cote Ucn Mania ware Using a melon baller scoop out 24 melon balls at the with a couple of teaspoons of tomato jam and garnish they soften and turn translucent Remove the pot from Blac tthe tomatoes in two batches or Wo seconds restaurant we use a 14 inch melon baller but a sturdy the salad with the herbs Serve immediately the heat and let cool completely metal 4 teaspoon measuring spoon will also work jonah crab cucumber gel e avocado Serves 4 cucumber gelatin avocado 2 cups cucumber juice see box 2 Hass avocados pitted peeled and diced 1 teaspoon powdered gelatin Juice of lime Pinch of salt Juice of 1 lime 2 tablespoons Tanqueray Rangpur lime f
16. h speed until stiff peaks form about 5 minutes It should look very glossy like soft marshmallow cr me With the mixer on medium speed slowly add tablespoon size pieces of butter to the meringue allowing each to disappear before adding the next The meringue will break and turn to liquid form but then it will re whip into a thick buttercream Once all the butter has been added add the vanilla and whip the buttercream on high speed for 1 minute more Fold in the strawberry jam by hand If you are not using the buttercream the same day transfer it to an airtight container and freeze it for up to 1 month When you are ready to use the buttercream let it thaw completely and re whip it in a stand mixer fitted with a paddle attachment until soft and fluffy stra whe rry jam Makes cup 1 teaspoons dry pectin 44 cup sugar 8 ounces strawberries hulled and quartered vanilla bean split and scraped 1 teaspoon brandy 4 cup water Sift together the pectin and cup of the sugar Set aside Bring the strawberries remaining 1 4 cup of sugar vanilla and brandy to a simmer in a medium saucepan over medium heat Continue cooking until the strawberries begin to break down and the mixture starts to bubble Meanwhile prepare a large ice bath see the User Manual page xx Add the sifted pectin and sugar to the simmering strawberry mixture along with the water Bring the mixture to a rapid boil over high heat Re
17. ideal showcase for great summer produce You can use any fleshy green leaf vegetable instead of chard The important thing is that you use something fresh with good natural flavor If you cannot find pasta alla chitarra which is similar to spaghetti except that the strands are square instead of round substitute regular spaghetti Heat 1 tablespoon of the olive oil in a large saut pan over high heat When the oil is smoking hot add the tomatoes they will blister immediately Shake the pan to roll the tomatoes around until they re blistered all over less than 30 seconds Transfer the tomatoes from the pan to a plate Bring a large stockpot of water to a rolling boil over high heat Heavily salt the water stirring it in to dissolve it Cook the pasta until just short of tender you will cook the pasta a little more with the chard Drain the pasta reserving a bit more than 1 4 cup of the pasta water and set the pasta aside keeping it warm Heat the remaining tablespoon of oil in the saut pan over low heat Add the garlic and chard stems and cook until they start to turn translucent about 1 minute Stir in the chard leaves 14 cup of the reserved pasta water and the wine and continue to cook until the greens have wilted about 1 minute Add the pasta tossing to coat and then the tomatoes Add a bit more reserved pasta water to keep the pasta moist if necessary and let it simmer for 30 seconds Season with salt and bl
18. ke A chilled dry ros is the next best thing to air conditioning On a hot muggy summer day a blushing Marsannay for example will help drop the temperature around any table If it s summer you can bet there s a bottle or two near me Ros s have gotten a bad reputation one that I m constantly trying to rewrite They re fragrant with a good balance of acidity and tannins and usually drier than youd assume In this section a nice ros will pair well with the snap bean salad page 70 picking up the brighter notes in the grassy greens and the tangy goat cheese and highlight the more delicate flavors in the wild coho salmon recipe on page 93 Colby s Gazpacho page 72 is amazingly versatile At Bluestem we incorporate the gazpacho into a cocktail shaking it with the vodka and pouring it into a frosty martini glass Pairing wine with the gazpacho in the dining room is a little trickier Because it is unusually acidic the gazpacho tends to overpower most white wines My solution a high quality unfiltered junmai sake which has a creamy texture and a fruity finish that complements the soup without being overwhelmed by it The tropical fruit flavors in a white wine from the French Rh ne region will pair nicely with the sweet and sour peaches that Colby serves with the pork tenderloin on page 103 The fatty texture of a white Rh ne will also hold up well against the meat Megans mulberry pinot noir sorbet p
19. lavored gin or regular gin Freshly ground white pepper 1 teaspoon salt Edible flowers for garnish optional crab salad 1 pound Jonah crabmeat picked over for shells and cartilage 14 cup Aioli page 252 2 teaspoons togarashi Japanese seven spice blend Salt and freshly ground white pepper Let s be honest here really isnt anything Midwestern about this dish I mean a Kansan making seafood salad is just about as irresponsible as a Carolinian making barbecue Yet seafood salads make a regular appearance at summer outings hey re usually made with imitation crab baby shrimp and a lot of mayonnaise At Bluestem we try to show that Midwesterners can make crab salad just as well as we make barbecue Here is a more elegant version with sweet Jonah crabmeat set over a cucumber gel e and diced avocados If you can t find Jonah crabmeat you can use another unpasteurized lump crabmeat With its emerald green base of cucumber juice this salad is particularly pretty when garnished with brightly colored edible flowers You don t want to use anything too herbal or floral so we suggest using impatiens nasturtiums pansies and Johnny jump ups Make the cucumber gelatin Put the cucumber juice stirring the gelatin until it completely dissolves You only lime juice and gin in a small saucepot Sprinkle the want to warm the juice enough to dissolve the gelatin gelatin powder over the juice and let it bloom for 5 not
20. move the jam from the heat and transfer it to a nonreactive bowl Place the bowl over the ice bath whisking occasionally to help the mixture cool Transfer the cooled jam to an airtight container Sealed tightly it will keep in the refrigerator for up to 1 month Colby and Megan Garrelts met in the kitchen of Chicago s Tru where they worked for chefs Rick Tramonto and Gale Gand After working in kitchens in Las Vegas and Los Angeles the couple returned to Colby s hometown of Kansas City in 2004 to open Bluestem a fine dining restaurant Bluestem has garnered both local and national acclaim for its progressive American cuisine Colby was named one of Food amp 9 Wine magazine s Best New Chefs in 2005 and has received five James Beard Award nominations The Garreltses live in Leawood Kansas with their children Madilyn and Colin and their furry dependents Molly Paige and Nina Bonjwing Lee is a freelance food writer and photographer He holds a degree in radio television and film from Northwestern University and a juris doctorate from the University of Michigan Law School He has practiced corporate and aviation law in Kansas City Missouri where he lives In his spare time he likes to run jump travel and eat www bluestemkc com 45 00 U S A 52 99 Canada 9x 10 312 pp Hardcover cloth Color photography ISBN 978 1 4494 0061 3 Andrews McMeel Publishing Kca BARNES amp NOBLE Mivoesounn www a
21. ndrewsmcmeel com
22. oon vanilla extract 1 large egg 3 cup hazelnuts toasted and finely ground about 3 ounces Cinnamon Sugar page 265 Preheat the oven to 325 F Line a baking sheet with parchment paper You can bake 2 sheets at a time rotating them halfway through In a bowl combine the flour baking powder salt and cinnamon In the bowl of a stand mixer fitted with a paddle attachment beat the butter sugar and vanilla together on medium high speed until the butter is pale and fluffy about 8 minutes Scrape down the bowl with a spatula INZE r wafe TC ooktes Makes about 3 dozen 2 inch cookies With the stand mixer set on medium speed add the egg scraping the bowl down as needed With the mixer on low speed add the flour mixture Scrape the bowl down again and add the ground hazelnuts Continue mixing until the nuts are fully incorporated forming a soft sticky dough Divide the dough in half and form each half into a flat round Wrap the rounds separately in plastic wrap If you are making the cookies the same day you intend to serve them freeze the dough for at least 30 minutes If you are making the dough a day ahead chill the dough overnight in the refrigerator Wrapped tightly in two or three layers of plastic wrap the dough will keep in the freezer for up to 1 month Roll one round of the chilled dough out to about a inch thickness and cut into shapes as desired The dough is quite sticky so dust your bo
23. per Over a preheated charcoal or gas grill or directly on the open flame of a gas stove roast the corn rotating the ears every 20 seconds until the kernels begin to char When the kernels have developed an even speckling of black char spots set the ears aside to cool Cut the kernels off the cobs and set them aside in a bowl Working over a separate bowl milk the cobs by running the back of your knife while pressing against the corncobs down the length of the cob Reserve the liquid and discard the cobs In a medium saucepot heat the remaining tablespoon of butter over medium high heat Add the shallots and garlic and saut them for 1 minute Stir in the corn and cook for 1 more minute Add the rye whiskey white wine and reserved corn milk and season with salt and pepper to taste Let the mixture simmer for 5 minutes Add the cream return to a simmer and let the soup reduce for 10 minutes Remove the pot from the heat and let it stand for 10 minutes to cool Carefully pour the hot mixture into a blender With one hand held firmly over the lid puree the soup on high speed until smooth and liquefied about 5 minutes Strain the soup through a fine mesh sieve or a double thickness of cheesecloth Press down on the pulp with the back of a ladle or flat spoon to yield as much liquid as possible Discard the pulp To serve if the soup has cooled reheat the soup in a small pot over medium low heat Divid
24. secloth this can be one large sheet folded over eight times and set it over a large deep bowl Combine all of the gazpacho ingredients in a blender through use the back of a ladle to push the pulp down to extract as much liquid as possible Discard the pulp Stored tightly covered in the refrigerator the gazpacho and puree until the contents are liquefied Strain the puree through the cheesecloth lined colander will keep for 3 days Make the gazpacho foam Combine all of the A clear gazpacho liquid should strain through to the bowl underneath When most of the liquid has strained ingredients in a blender and puree until liquefied Pour the strained liquid into an iSi canister and charge it with a N O cartridge according to the manufacturer s instructions see headnote on page 66 Chill the canister for at least 1 hour before discharging the contents If you don t have an iSi canister you can omit the foam or you may serve the blended foam ingredients in a separate bowl along with the clear gazpacho Blanch and peel the garnishes Prepare an ice bath see the User Manual page xx Bring a pot of water to a boil and blanch the cherry tomatoes for 30 seconds Cool them immediately in the ice bath Blanch the white grapes for 2 minutes see the User Manual page xx The a 7 7 A ice bath will not only stop the cooking process for the tomatoes and grapes but also help loosen the skin Carefull
25. to room temperature Chill the cooled custards overnight before serving To serve top each chilled custard with a scoop of the sorbet Serve the wafer cookies on the side mulberry pinot sorbet Makes 1 quart When I worked in Los Angeles I found the most wonderful mulberries at the Santa Monica Farmers Market They were in such high demand that I had to get to the market extra early just to be able to grab a few cartons They were so sweet that we served them simply with some whipped cream In Missouri summer mulberries are hard to find and so they are quite a treat when they turn up hey re not nearly as sweet as those California ones I loved so much so I give them some extra oomph by adding pinot noir to this sorbet 1 pint mulberries Bring the berries water and sugar to a rapid boil in a 1 cups water small pot over medium heat Remove from the heat Carefully transfer the hot mixture to a blender and puree 1 cups sugar PS SUS Strain the mixture through a fine mesh sieve 3 cup pinot noir or any fruit juice optional Whisk in the wine and lemon juice Juice of lemon Freeze the sorbet base in an ice cream maker according to the manufacturer s instructions This may require chilling the base before churning cup all purpose flour Y teaspoon baking powder 14 teaspoon salt teaspoon ground cinnamon 6 tablespoons stick unsalted butter softened 2 tablespoons sugar 2 teasp
26. wn to make a mini cookie sandwich These are best served the day they are made so only pipe as many sandwiches as you plan to consume that day You can store the unfilled cookies in an airtight container wrapped in multiple layers of plastic wrap in the refrigerator for up to 1 week Let them come to room temperature before filling them with buttercream strawberry buttercream Makes about 2 cups This pretty pink buttercream has an incredibly smooth satiny finish When whipped properly it s extremely light and fluffy making it perfect for summertime desserts This buttercream is also extremely versatile At the restaurant I use it to frost cakes and fill macarons at weekend teas I even serve it plain alongside warm scones Although it is best used and eaten the day it s made I ve included instructions for storing the buttercream for later use 3 egg whites 44 cup sugar 1 cup plus 2 tablespoons 2 sticks unsalted butter softened 1 teaspoon vanilla extract 1 4 cup Strawberry Jam or more or less according to your taste recipe follows In the bowl of a stand mixer combine the egg whites and sugar Set the bowl over a saucepot with about 1 inch of simmering water in the bottom Gently whisk the mixture until the sugar dissolves about 3 minutes Remove the bowl from the simmering saucepot Using a handheld mixer or a stand mixer fitted with a whisk attachment whip the heated egg whites and sugar on hig
27. y peel the skins off of the tomatoes and grapes leaving them whole To serve Slice the grapes into thirds and halve the tomatoes lengthwise Divide and arrange them in 4 soup bowls Pour the gazpacho over the garnishes and discharge a large dollop of white gazpacho foam over the soup or serve the blended ingredients in a separate bowl alongside to make a gazpacho duo Serve immediately She s one of the most passionate and emotional vegetable enthusiasts you ll ever meet Set a ripe peach in front of Debbie and the world around her disappears He s a diligent no complaints worker on a steady and even keel Give Jim a watermelon and he ll spit out the rind and plant the seeds Together the Crums have become to Kansas City s chefs the beloved king and queen of summer The Crums spoil us Thanks to them we are less reliant upon and less interested in produce from outside our region tomatoes lots of tomatoes It was an unexpected bumper crop in the summer of 2002 that got the couple thinking Their son Dave who was working as a chef in Minneapolis at the time and who later became chef de cuisine at Bluestem suggested that they sell them And that s how Crums Heirlooms was born What started as a small acre garden has now ex panded to a 12 acre plot of land near Bonner Springs Kansas that is responsible for some of the finest or ganic produce in our area It s taken on a life of its own growing
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