Chef Dan & The Edible Garden

July 9, 2010 § Leave a comment

Last Monday, while the rest of us were fleeing the 100F+ heat at the beach and the movies, Cornelia Chef Dan Latham was out at the New York Botanical Garden to participate in their season-long Edible Garden series. Amidst many and varied Bronx-bound species, Dan performed a live-action cooking demo in a sweet semi-covered kitchen, showcasing three recipes based around edible plants. His dishes: Summer Corn Risotto with Tomato Basil Coulis and Cornelia Black & Blue Berry Squares. More pix and his full recipes after the juuuump!

Summer Corn Risotto with a Tomato Basil Coulis

Tomato Basil Coulis

  • 1 pound ripe tomatoes, peeled, corned and diced
  • 1 tablespoon  olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon honey
  • 2 tablespoons red wine vinegar
  • freshly ground black pepper
  • 2 tablespoons fresh basil, chopped

  1. Combine all ingredients in a blender and process till smooth
  2. Heat in a saucepan for 3 minutes on medium heat, take off and let cool

Summer Corn Risotto

  • 6 cups mushroom or vegetable stock
  • 4 ears corn, husked, then grilled, cut off cob
  • 1/4 pound unsalted butter
  • 1 1/4 cup chopped onion
  • 1 cup crimini mushrooms thinly sliced
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped garlic
  • 2 cups Arborio risotto
  • 1/4 cup dry white wine
  • 1 tablespoon kosher salt
  • 1 zucchini –slice in half, remove seeds with a melon baller and thinly slice into half moons
  • 1 cup basil julienne
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup fresh grated Parmesan Cheese
  • 1/4 cup shaved Parmesan Cheese

  1. Warm Mushroom Stock
  2. In a heavy large saucepot over medium heat warm butter, and onions and cook  till translucent, about 4 minutes.  Add mushrooms, fresh thyme, and garlic cook till mushrooms are soft.  Add risotto and cook for a few minutes then add white wine and kosher salt.
  3. Pouring one cup at a time add hot mushroom stock to risotto allowing the liquid to absorb before adding more.
  4. When the risotto is creamy add the grilled corn kernels, zucchini moons, parsley, 1/2 cup julienne basil, and grated parmesan
  5. Serve in bowl, top with remaining julienne basil, shaved parmesan and Tomato Basil Coulis

Cornelia Black & Blue Berry Squares

  • 1 pint rinsed blueberries and 1 pint rinsed blackberries
  • 2 sticks (1/2 pound unsalted butter)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 1/2 cups whole wheat flour
  • 3/4 cup white flour
  • 1 tbsp. baking powder
  • 3⁄4 tsp. kosher salt
  • 1 cup milk
  • Flour release pan spray

1. Heat oven to 400°.

2. Spray cookie sheet with flour pan release. In a large bowl, beat together butter, both sugars, almond extract & vanilla on medium speed until pale and fluffy. Add egg; beat until incorporated.

3. In a medium bowl, whisk together whole both flours, baking powder, and salt. On low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spread batter evenly on baking sheet. Sprinkle berries on the batter.  Bake until cake is golden brown, 30–40 minutes. Let cake cool 15 minutes. Cut into squares.


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