Green Garlic Panisse Recipes

GREEN GARLIC PANISSE

Green Garlic Panisse image

A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.

Provided by David Kinch

Yield Makes about one hundred 1 1/4 by 2-inch pieces

Number Of Ingredients 8

Ingredients

250 grams (9 ounces) white portion of green garlic
100 grams (7 tablespoons) butter
100 grams (7 1/2 tablespoons) extra-virgin olive oil
1.9 kilograms (8 cups) whole milk
45 grams (3 tablespoons) kosher salt
475 grams (3 1/2 cups) sifted chickpea flour
1 Meyer lemon
Grapeseed oil, for deep frying

Steps:

Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche, and cook over low heat until translucent. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.

GREEN GODDESS DRESSING- CHEZ PANISSE

Green Goddess Dressing- Chez Panisse image

Saw this in an issue of Bon Apetit - adding it here so I can have it electronically in one of my cookbooks.

Provided by TheBeave

Categories Salad Dressings

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 ripe medium avocado (about 7 ounces)
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
1/4 teaspoon sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)

Steps:

Blend first 7 ingredients in processor until coarse puree forms.
With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream.
Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine.
Season dressing to taste with salt and pepper.
Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.

CHEZ PANISSE SPINACH SOUP

Chez Panisse Spinach Soup image

Adapted from "Chez Panisse Cooking" by Paul Bertolli. "Garnish the soup with garlic butter," Bertolli writes, "or swirls of crème fraîche thinned to the consistency of the soup and chopped nasturtium petals." He also suggests serving it with grated Parmesan, small buttered garlic croutons and extra-virgin olive oil drizzled over the surface. "Puréed spinach will turn a dull army green color within 20 minutes, so this soup should be blended, seasoned and served immediately."

Provided by Chef Kate

Categories Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 large carrot, peeled and diced (4 ounces)
1 stalk celery, diced (2 1/2 ounces)
1 medium yellow onion, diced (6 ounces)
18 ounces spinach, de-stemmed, washed and drained (2 - 3 bunches)
salt, pepper

Steps:

Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
Add 4 1/2 cups water and bring to a boil over high heat.
Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.

Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 102, Carbohydrate 4.7, Fiber 1.9, Sugar 1.4, Protein 2.1

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