Monday, August 27, 2012

Peter Rudolf's Cranberry Bean, Artichoke, Early Girl Dry Farmed Tomato and Kale Salad

Peter Rudolf is the Executive Chef of Madera at Rosewood Sand Hill in Menlo Park. The restaurant's food is "well-crafted, market-driven cuisine with bold flavors centered on a wood-fire grill and hearth." During his tenure, Madera has been awarded a 1 Michelin star rating for two consecutive years. Peter shops at the Dirty Girl Produce stall at the SF Ferry Plaza on Saturdays and shared with us this recipe that uses our fresh Cranberry shelling beans, Early Girl dry-farmed tomatoes, kale, and parsley. This recipe serves 10 so make it for an end-of-summer party! 



Cranberry Bean, Artichoke, Dry Farmed Tomato and Kale Salad, Herb Vinaigrette

Serves 10ppl as an accompaniment to a protein like roast lamb shoulder.
For all mentions of Olive oil, use the best you have.

Cranberry Beans:
16oz Fresh shelled cranberry beans
1 carrot, peel and small dice
2 stalk celery, small dice
1 onion, small dice
1bay leaf
15-25 stems thyme
Bulb of garlic crushed, remove all garlic skins
Glug or two of Olive oil
2 gallons water
Salt and pepper
Place everything (except salt) together in an adequately sized stock pot, bring to a boil and reduce to a simmer, when the beans are ¾ cooked add salt until the water is well seasoned.  Remove from the heat when the beans are almost done, really close.  Let the beans cool to room temperature in the liquid, then remove them from the liquid, lightly dress them with olive oil and finish cooling in the refrigerator.  When they are completely cool, remove the bay and thyme, the vegetables should be a nice addition to the salad.

Artichokes:
5 large artichokes or 8 small-medium size
4-5 lemons
Salt
Clean the artichokes with a paring knife so the green skin is removed from the heart and base of the stem.  Quarter them, trim the petals and remove the choke.  Store the trimmed hearts in acidulated water, I like using the juice of 1 lemon and a few parsley stems per quart of cool water.   Bring 3 gallons of water to a boil, season well and add the juice of 3 lemons.  Cook artichokes until tender, test by pushing a paring knife through the heart to feel firmness.  They should be soft when finished.  Cool by removing from the cooking liquid and placing in an ice bath, just till cool.

Early Girl Dry Farmed Tomatoes:
6-8 dry farmed tomatoes, wash and dry, cut each tomato into 8 pieces, cubes or triangles not sliced. 
10 stem Thyme
10 cloves garlic, peel and slice thin
Salt and pepper, a few pinches of sugar.
1/4 C Olive oil
Warm your oven to 250, mix all ingredients in a bowl, be careful not to break or smash the tomatoes, lay them out carefully with space in-between each on a sheet pan. Place the sheet pan of tomatoes in the oven. Remove in 4-5 hours.  Cool to room temp.  These can be made the day before and stored in the refrigerator.

Kale:
2 bunches Lacinato Kale
Rinse kale, split the beautiful leaf from the stem, then cut into ½” strips.  Bring a gallon of water to boil, season with salt and boil the kale for 3-5 minutes until tender, shock in an ice bath to cool. Strain and remove excess water.

Croutons:
1 loaf nice levain bread or other good bread you like.
5-6 cloves of garlic, peeled and sliced thin
10-15 stems of thyme
1 t chili flakes
1-2 C Olive oil
Salt and pepper
1 lemon, ready to zest
Preheat oven to 425
Cube the bread, in a bowl mix all the ingredients (except lemon), add plenty of olive oil to properly saturate the bread.  Lay out on a sheet pan and bake until crusty 10-15 minutes, zest the lemon on the hot croutons and cool at room temperature.

Vinaigrette:
1 bunch parsley
1 bunch tarragon
2 bunch chives
½ stalk of rosemary
½ bunch thyme
1 stem of oregano
1 stem of basil
2 cloves garlic, chopped
2 Lemons, juiced and zested, juice to
1/3 C Red wine vinegar
1.5 c Olive oil
Salt and pepper
Pick the herbs from the thick or hard parts of the stems; a little stem from the tips is ok, discard the stems.  Rough chop the herbs, place in a blender with the olive oil, garlic, lemon zest.  Blend 1 minute.  If you are using it that same day add the lemon juice, red wine vinegar, salt to taste and pepper.  If you are using later add those ingredients when you plan to use it.

Plating:
In a large bowl mix well all ingredients, don’t over dress with the vinaigrette, you can always add more but you can’t add less. Check seasoning to your taste, serve. 


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