The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs—and the Stories Behind the Farms That Inspire Them
Gabrielle Langholtz
Language: English
Pages: 206
ISBN: 2:00236925
Format: PDF / Kindle (mobi) / ePub
"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, Saveur
Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.
Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.
With full–color photos to illustrate the simple–yet–spectacular dishes—think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider–braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.
With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more.
"The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City."—Michael Anthony, Executive Chef, Gramercy Tavern
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parchment, and let the meringue cool completely on the rack. Make the topping: Slice the strawberries lengthwise, about ¼-inch thick. Toss with the granulated sugar and let sit to macerate for 10 to 15 minutes, stirring occasionally. Just before serving, whip the heavy cream and vanilla until soft peaks form. Place the meringue on a serving platter and top with whipped cream and strawberries and juices, and garnish with basil. SERVES 6 PICKLED STRAWBERRY JAM by CHRISTINA TOSI, MOMOFUKU
supermarkets taste like the page these words are printed on. Ken and Eileen, on the other hand, tend vines with names like Marquis, Canadice, Diamond, and Isabella, carrying within their skins off-the-charts flavor. That’s because when corporate chemists were cooking up artificial flavors a few decades ago, they imitated the flavor of real grapes. Meanwhile, other men in lab coats were breeding the flavor right out of the crop, trading it in a Faustian bargain for high yield and long shelf life.
“The crunch of the raw fennel is great in contrast with the creaminess of its roasted counterpart, and the tangy goat cheese gives it complexity and richness. The little bit of chile and the spicy greens will add a nice bit of heat to balance it all out.” Fennel is especially refreshing in the cold months when lettuces have taken their annual bow. In many kitchens at that time, seasonal apples share fruit bowls with various citrus from farther afield. In this dish, feel free to substitute blood
greens, or lay each leaf on a cutting board, folded lengthwise at the spine, and slice the ribs away. Fresh shell beans simmer up in a quick twenty minutes, but if you’re starting with dried—say from Race Farm or Cayuga Pure Organics—soak 1 cup for 5 hours or overnight, then add a bay leaf and 4 smashed garlic cloves and simmer for an hour or until tender; season with 2 teaspoons of salt and a glug of olive oil. Beans may be cooked 3 to 4 days ahead and refrigerated in their cooking liquid. 2
depth of flavor. MAKES 1 LITER ACKNOWLEDGMENTS When we decided to create a Greenmarket cookbook to celebrate our farmers, chefs, and customers, I envisioned a book that would allow people to cook like a Greenmarket chef—a book that might inspire some to join the food revolution started by a handful of intrepid farmers in a Manhattan parking lot some thirty years ago, and a book that acknowledges that the most important point in the journey from farm to table just might well be the