Sissy Biggers' Report from Aspen.
Deborah Madison's Noodle Cakes recipe
Deborah Madison, the founding chef of Greens restaurant in San Francisco is
already a prize winning author for her first two books, but this year's
Vegetarian Cooking for Everyone may be her most acclaimed yet, when it won a
James Beard Award and the Julia Child Cookbook award this year.
Deborah was almost hidden behind her mound of beautiful farmer's
market produce from San Francisco. StarChefs users will be finding their
farmer's markets through our website this summer, so here are some tips from
Deborah for what to look for in the height of the summer season:
Rainbow Chard with stalks which range in color from pinks to blues
Sunflwoer sprouts a tasty, textured green
Merlot lettuce a newly developed, rich, lush salad lettuce--the color the
wine.
Kohlrabi may be standard fare, but choose the smaller bulbs for the perfect
taste which combines turnips and cabbage.
Cilantro should be tried in its cooked form if you don't like it raw. She
suggests it as a perfect complement in a zucchini soup.
Deborah showcased her farmer's market Chard and fresh coriander soup with
noodle cakes. From the reaction in the audience, the simple noodle cakes are
being tossed together for garnish and texture all over America. Here's the
recipe:
Noodle Cakes
- 2 eggs separated
- 3 oz fideos (fine egg noodles)
- 1/4 cup grated Monterey Jack cheese
- 2 tablespoon chopped cilantro
- Salt
- Peanut oil, for frying
Beat the egg whites until they hold firm peaks, then fold in the egg yolks,
noodles, cheese and cilantro. Season with a pinch or two of salt. Heat 1/4
inch of oil in a medium skillet. When it's hot, drop in the batter, dividing
it into 4 portions by eye. Fry until golden, then turn and fry the second
side, about 2 minutes in all. Drain on paper towels as needed.
More recipes from the Food & Wine Classic at Aspen:
Sheila Lukin's Lime-garlic Vinaigrette
Bobby Flay' Charred Yellow Pepper Sauce
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