Thursday, May 8, 2014

Get Asparagus Tips from Nikolai’s Roof Chef de Cuisine Stephanie Alderete at Piedmont Park Green Market

This Saturday, May 10, visit the Piedmont Park Green Market to pick up some asparagus tips from Stephanie Alderete, chef de cuisine at Nikolai’s Roof in the Hilton Atlanta. Alderete will prepare charred asparagus salad with Calabrese feta and egg yolk emulsion. Clip and save her recipe so you can focus on her steps. Chef demos take place on the Community Center patio during the 11 a.m. to noon hour.

Charred Asparagus Salad, Calabrese Feta and Egg Yolk Emulsion

Charred Asparagus
1 ea. bunch asparagus, standard size
1 oz. olive oil
1 tsp. salt
1 tsp. black pepper
Trim bottoms of asparagus, toss with oil and salt & pepper. Grill on high heat for 3-5 minutes. Remove from grill, cool completely and cut into 1 inch pieces.

Calabrese Feta
4 oz. feta cheese, cut into large dice
1 tbsp. Calabrese chile oil
1 ea. Calabrese chile, minced fine
2 oz. olive oil
1 tbsp. black pepper

Egg Yolk Emulsion
6 ea. large egg
1 oz. sherry vinegar
1 tsp. grain mustard
1 tsp. parsley, minced fine
1 tbsp. salt
1 tsp. black pepper
2 oz. olive oil
Cook eggs in immersion circulator for 90 minutes at 62.8 degrees Fahrenheit. Remove eggs and cool completely. Remove yolk from eggs and discard whites. Add remaining ingredients, excluding oil, and whisk to combine. Whisk oil into mixture and set aside.

Tomato Confit
1 pint yellow grape tomato
2 oz. olive oil
1 oz. white balsamic vinegar
1 tsp. each coriander seed, fennel seed and black peppercorn
2 ea. bay leaf
Place all ingredients in vacuum bag and seal. Cook sous vide at 65 degrees Fahrenheit for 1 hour. Cool completely in vacuum bag. Remove tomatoes from oil mix, reserve for later use.

Ciabatta Crouton
4 ea. ciabatta rolls, cut into medium dice
1 oz. clarified butter
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. salt
Toss all ingredients together, bake at 375 degrees Fahrenheit for 5-8 minutes, until toasted but not too dark.

To assemble
Place asparagus in bowl. Drain the feta from the oil, save the oil for later use, add feta to the asparagus. Add the crouton and tomato confit; drizzle 2 oz. of the emulsion sauce over the salad and toss to combine. Serve chilled.

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