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Culinary Central

Suzy Singh - Farm to Table Cuisine

June 6, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

Good afternoon Le Cordon Bleu foodies!!

This month, I will be focusing on delicious farm-to-table recipes! When developing a great dish, start by looking for what is in season and grown locally. Not only does this give you the opportunity to change the cuisine each month or seasonally, but it also supports the local farmers in our community. I’ve done some research of my own and it's evident that the livelihood of farmers and their crops have substantially decreased over the past couple of decades. It’s important for you to support the community and the cause for organic and local farming.

Even chefs from the Escoffier era (19th century) were quite interested in where their product came from and in many ways, paid homage to the origin of the product. The greatest motto that classically trained French chefs live by is to learn the basis of any recipe before manipulating it to our own vision. For us, the origin of any sauce comes from the Mother Sauces: Bechamel, Veloute, Espagnole, Hollandaise and Sauce Tomate. The same can be said about our produce. Prior to using molecular gastronomy or spicing the ingredient, we are fascinated by where this ingredient originated from.

I got a firsthand look at how organic farms are run when I visited an organic farm that my family owns in the Northwest state of Punjab in Patiala, India. Check out this video to learn more about my experience.

If you’re looking for the perfect hors d’oeuvre to start your dinner party off right, try my recipe below!

Mushroom Vol au Vent with Fennel Cream Reduction (15 pieces)

Ingredients:
1 sheet of thawed cold puff pastry
4 oz butter
1 egg
1/8 tsp sugar
2 tsp salt
1 tsp H20
1 tsp chopped thyme
8 oz finely chopped Morel Mushrooms (best grown in Illinois/Michigan)
1 oz tsp white wine
1 oz finely diced white onion
2 oz all purpose flour
1 oz fennel- fine dice
2 oz heavy cream
2 tsp finely diced asparagus
10 sprigs micro radish

Directions on making the Roux
1) In a sauté pan place 2 oz of unsalted butter on medium low heat
2) Once the butter has melted, add 2 oz of all purpose flour
3) Combine for 2 minutes in sauté pan until a homogenous mixture has formed and you smell a nutty flavor from the roux.
4) Set aside (used to thicken fennel cream reduction)

Cream of Fennel Reduction Directions
1) In a sauté pan place 1 oz of butter on medium low heat
2) Add chopped fennel and 1 tsp of salt
3) After 2 minutes add heavy cream
4) Using a whisk add the roux created above and combine until homogenous mixture is formed.
5) Continue to cook until nape consistency is formed set aside

Mushroom Puff Pastry Direction
1) In a sauté on medium low heat place 1 oz of butter
2) Once the butter has melted place diced morel mushrooms in the pan
3) Add onions and chopped asparagus
4) Add 1 tsp salt and thyme then sauté
5) After 3 minutes deglazed with white wine
6) Cook until white wine has evaporated
7) Cut 1 sheet of puff pastry into 15 square pieces ( quarter sheet pan)
8) In the middle of each square place 1/2 tsp of mushroom, onion, asparagus mixture
9) Fold each side evenly of the mixture until it is covered and 4 points are created
(Egg Wash Mixture Directions - 1) Whisk egg, 1/8 sugar, 1 tsp water, 1/8 tsp salt in a bowl until a homogenous mixture is formed)
10) Brush egg wash mixture evenly on top of each mushroom puff pastry bundle
11) Spray sheet pan with cooking spray and spear the 15 bundles of mushroom puff pastry evenly on the pan.
12) Bake for 12 minutes at 350F
13) Cool and drizzle Cream of fennel reduction on top as well as a sprig of radish microgreens
14) Serve

For more tips as well as recipes, feel free to visit: www.suzysingh.com
Follow me on twitter @ChefSuzySingh or Facebook at www.Facebook.com/suzysinghmasterchef

About the Author
Chef Suzy Singh is a graduate of Le Cordon Bleu College of Culinary Arts in Chicago and appeared as a contestant on Season Two of MasterChef on FOX. Chef Suzy followed her passion for cooking and decided to attend culinary school after a successful career as a bioengineer. While obtaining her Le Cordon Bleu training, Chef Suzy learned the importance of knife cuts and she continues to master them every day.

MasterChef Season Three premiered June 4 on FOX.

Suzy Singh - MasterChef

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