I was recently contacted to review the new Greenmarket to Gotham recipe journal by Chef Portale, and I have to say I’m very impressed. Being a city girl I do appreciate the farmers market rather then getting everything from the store. What’s cooler then talking to the actual people in which the product comes from? I admit I don’t get to them as often as I would like with our crazy schedule, but after having a baby I want to be sure my son gets the best ingredients if I’m going through the trouble of making his baby food.
Chef Alfred Portale of the highly acclaimed Gotham Bar and Grill teamed up with the farmers of the Union Square Greenmarket to create his recipe journal 'Greenmarket to Gotham.' Chef Portale was one of the first chefs to take advantage of all the fresh, seasonal produce the greenmarket has to offer. Every summer, chef creates a weekly prix fixe all-vegetarian lunch menu showcasing a different farm's ingredients. 10% of proceeds of this journal go to benefit GrowNYC.
I decided to make the melon parisienne soup from the book because I love a good chilled soup and after our 90+ degree temps it’s nice to have something refreshing. The mint granite really pulls all the flavors together. I LOVED this recipe! I think for our next dinner party I’ll serve these as a one bite type of thing in a Chinese soup spoon, otherwise I’ll be making several batches, because it’s hard to stop at one bite.
This is just one of many really fresh and flavorful dishes you’ll find and if you want to try them all you can order one for yourself HERE or win a copy from me! All you have to do is tell me what your favorite item to get from a farmers market is to enter by October 1st at midnight Central time.
Melon Parisienne Soup
(Adapted from The Gotham Bar and Grill Greenmarket to Gotham Recipe Journal)
For the melon
Clean and slice the melons in half. Remove the seeds. With a Parisienne scoop, make approximately 30 balls of each variety.
For the cantaloupe soup
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup white balsamic
1/8 teaspoon salt
Clean and slice the cantaloupe in half. Remove the seeds and separate the flesh from the rind.
Place the flesh into a blender on high until pureed.
Measure 4 cups of cantaloupe juice and combine the balance of the ingredients.
Mix well and reserve.
For the mint granite
4 ounce fresh mint
24 ounces water
2 ounces sugar
3 tablespoons lemon juice
Remove the mint leaves from the stems.
Bring a small pot of water to a boil. Blanch the mint leaves in the water for 20 seconds.
Strain the blanching water off and place the mint leaves in an ice bath.
Combine the 24 ounces of water with the sugar, lemon juice, and mint and place in a blender.
Blend on high for 30 to 45 seconds and strain into a small container and freeze.
When granite is frozen, scrape the surface with a fork to make shavings.
Place an assortment of approximately 15 melon balls into a bowl. Garnish with micro mint. Sprinkle 2 or 3 tablespoons of cantaloupe soup into the bowl, garnish with mint, and serve.
Disclaimer: The Door provided a copy of Greenmarket to Gotham for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”