Spring Cleansing: Rouge Tomate’s Green Tornado

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Editor’s Note: If you’re looking for the Granola Bars article click here.

As buds get ready to bloom, are you jonesing for your own fresh start? We’ve got a recipe that’s sure to put some extra spring in your step: the “Green Tornado.” Palatable for even an amateur juicer, this juice from Clean Plates-approved restaurant Rouge Tomate is incredibly refreshing and well-balanced.

“The Boston lettuce is mostly adding water,” notes Cristian Molina, the restaurant’s head bartender, “but the mint adds a ton of fresh flavor, and the tarragon brings that licorice taste, and then the spinach is filled with vitamins.”

Molina tops the drink with a stalk of celery, imbuing the Tornado with a refreshing nose, and a slice of lemon. “For some people, the lemon juice we have in the drink is enough, but for those who prefer a lot of lemon, they can squeeze more in to taste.”

So when should you drink it? Says Clean Plates founder Jared Koch, “You don’t need to think of juicing as a meal replacement. Think of it more like a snack that will give you a great boost of energy throughout the day, thanks to its abundance of nutrients.”

Green Tornado

Note: Rouge Tomate’s head bartender, Cristian Molina, makes his juices using a blender and a fine strainer, but you can use an extraction juicer if you have one. Yields will vary depending on your equipment.

Makes 3 drinks

Ingredients:

For Green Juice Blend*:

About 2 oz. water to get blend started (add more if needed)
About 1 1/2 lbs. spinach
About 1 1/2 lbs. Boston (butter) lettuce
2 large bunches of mint (about 12 oz.)
3 small bunches parsley (about 12 oz.)
about 12 oz. tarragon leaves

* Green Juice Blend can be made ahead of time and stored in the refrigerator for up to two days. Too many ingredients for one blender? You can blend them separately and then combine.

For each drink:

6 oz. Green Juice Blend
1/2 oz. organic light agave syrup
1 oz. lemon juice
Garnish: celery stick and lemon wedge

For each drink, add 6 ounces Green Juice Blend to a cocktail shaker. Add light agave syrup and lemon juice to shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass, garnish with a celery stick and lemon wedge. Repeat for remaining drinks.

Image courtesy of Mynde Mayfield

Comfort Food Makeover: Casserole by Back Forty

BackFortyWest

If the casseroles you grew up with involved a can, you’re not alone. Good news: that comforting winter standby can easily be made healthier. We turned to Chef Michael Laarhoven of Clean Plates-approved restaurant Back Forty for a recipe, and he came back with his seasonal Spaghetti Squash and Farro Casserole.

“I think the natural sweetness of winter squash pairs well with the nuttiness of farro,” Chef Laarhoven says. “The texture of spaghetti squash in particular lends itself perfectly to a dish like this.”

Farro is also something to get excited about. Full of health benefits, this ancient super food grain contains more fiber and protein and much less gluten than wheat.

Go ahead and squash those casserole cravings with this delicious update.

Spaghetti Squash and Farro Casserole
Recipe by Back Forty Chef Michael Laarhoven

Serves 6

spaghetti squash casserole2 spaghetti squash, halved and seeded
2 c. root vegetables (e.g. turnip and rutabaga), cut into large dice
½ c. olive oil
1 large onion, chopped
1 c. dry white wine
2 c. farro
8 c. vegetable stock
3 cipollini onions, thinly sliced
6 eggs
½ c. flour (Clean Plates recommends using unbleached white flour, or trying spelt flour)
¼ c. organic heavy cream
1 c. semi-hard sheep’s milk cheese (Back Forty West uses Coomersdale from Bonnit View farms), shredded
2 c. fresh bread crumbs
1 tsp. tarragon
1 tsp. parsley
sea salt
pepper

Preheat oven to 350° F. Coat squash and root vegetables with ¼ c. olive oil and season with salt and pepper. Roast squash and root vegetables for approximately 45 minutes.

While squash and root vegetables are roasting, sauté the large onion in remaining ¼ c. olive oil over medium flame until soft and translucent. Stir in farro and cook for 1 minute.

Add white wine and reduce for five minutes, then gradually start adding stock, stirring often, until farro is firm and has absorbed all the liquid. When farro is done, allow to cool.

When squash is cooked, scoop into a large bowl and allow to cool. Add farro to squash pureé then stir in the cipollini onions, flour, and cream and season accordingly.

Place contents in a cast-iron casserole pot and bake covered for 20 minutes.

Top casserole with cheese, bread crumbs, and herbs, bake for five more minutes, then serve.

Photos by Alyx Cullen

Fresh Catch: Eric Ripert’s Cayman-Inspired Grilled Halibut

jose, eric & anthony at the cayman cookout bbq

Sick of the blustery winter? Even if you can’t jet-set to warmer weather, you can take your palate to the tropics with an island-inspired entrée from a seafood master, Chef Eric Ripert.

During the fifth annual Cayman Cookout on Grand Cayman Island, Chef Ripert (pictured center, between José Andrés and Anthony Bourdain) served a tasty seafood dish that captured authentic island flavor, yet would be easy to recreate using stateside ingredients. Though his version was originally made with swordfish (which often contains high mercury levels), his recipe below features nutrient-rich halibut—a sustainable choice—accented with the same herbed fennel and robust tomato vierge that made his entrée an event standout. Try it and let us know what you think.

grilled halibut with fennel & tomato vierge

Grilled Halibut with Fennel & Tomato Vierge (serves 6)
Recipe by Eric Ripert

Grilled Halibut & Fennel

6 halibut fillets*
sea salt and pepper to taste
herbes de Provence, as needed
olive oil
1 fennel bulb, thinly sliced
¼ c. lemon vinaigrette (or preferred vinaigrette)
*halibut can also be replaced by striped bass, if preferred

Season the halibut fillets with salt, pepper, herbes de Provence, and olive oil. Reserve. Grill to desired temperature.

Place the sliced fennel in a small bowl; dress with lemon vinaigrette. Season with salt and pepper. Top fish with this mixture before serving.

Tomato Vierge

½ c. tomato oil (can be replaced with extra virgin olive oil)
4 Tbsp. sundried tomatoes, chopped
2 Tbsp. capers
2 Tbsp. basil, diced
2 Tbsp. parsley, chopped
2 Tbsp. shallots, diced
juice of 1 lemon, medium

Combine all ingredients in a bowl and let marinate for 10 minutes. Season with salt and pepper. Drizzle over fish of choice.

First photo courtesy of Creations Unlimited, Cayman Islands; second  photo by Megan Murphy

Pomegranate Party: A Twist on the French 75 Cocktail

The Red 75

With its early-20th-century Paris roots in a spot called Harry’s New York Bar, the classic “French 75″ cocktail traditionally includes cognac or gin mixed with champagne. It packs a punch, but not much nutrition.

So for our holiday toast—and a twist on that cocktail—we turned to Rouge Tomate, the Upper East Side’s Michelin-rated, seasonally inspired new-American restaurant. Wine and Beverage Director Pascaline Lepeltier gave us her refreshed version of the old-time celebratory sip: the “Red 75.” Showcasing organic gin and organic prickly pear juice (this recipe uses organic pomegranate juice for a more seasonal approach; feel free to use a juice of your choice), this drink is a festive visual tease. We also love the frothy egg mixed in.

“This is a celebration cocktail, combining the taste and the incredible vibrance of the pomegranate color to the bubbly touch of the champagne,” says Lepeltier. “This Rouge Tomate variation—by using seasonal and rich-in-nutrients ingredients—is a perfect indulgence cocktail for the holiday season.”

We’re red-y, are you?

Red 75
1 oz. organic gin (Rouge Tomate uses Farmer’s)
1½ oz. organic pomegranate juice
½ oz. organic lemon juice
½ oz. organic agave
½ oz. organic egg
¾ oz. Aperol
2 oz. organic champagne

In a mixing glass, add all ingredients but the champagne; shake with ice. Pour the champagne into a champagne coupe, then strain the cocktail and pour over it. No garnish; the drink should have a nice, white foam.

Rouge Tomate
10 E. 60th St.
646 237-8977

Chef Ayinde Howell’s Black & Yellow Breakfast Potatoes

ayinde-potatoes

We recently interviewed vegan chef Ayinde Howell, the visionary behind NYC’s WildFlower vegan pop-up restaurant and the online vegan community I Eat Grass. Here, chef Howell shares a simple recipe for breakfast potatoes.

Ingredients:

  • 3 cups yellow & black potatoes, large dice
  • 1/4 cup safflower or vegetable oil
  • 1/2 cup onions, medium dice
  • 1 teaspoon chipotle pepper, powdered
  • 1/2 teaspoon coriander
  • Salt to taste

Notes:

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Serves 2

Instructions:

  1. In a medium skillet over medium high heat, heat oil until hot and shimmering. Add potatoes and cover. Cook until potatoes are soft, stirring from the bottom with a spatula (7-10 minutes).
  2. Add onions and herbs to potatoes. Continue to cook uncovered. Reduce heat to medium low heat (5-10 minutes).
  3. Potatoes should be crispy outside and soft inside. When done, salt to taste.

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Photo by Kate Echle

Northern Spy Food Co.’s Kale Salad

kale

As the leaves change on the trees outside our windows, so do the greens we get at our farmers markets. Lettuces like mesclun and bibb are replaced with hearty and healthy kales. The dark green veggie, which is a member of the cabbage family, is packed with nutrients like vitamin C and even a dose of calcium.

While delicious sautéed or baked into kale chips, the autumnal green’s flavor truly shines when it is served raw. Northern Spy Food Co.‘s Kale Salad highlights kale’s full raw flavor and compliments it with crunchy toasted almonds, sweet roasted squash pieces, crumbled sharp cheddar and the zing of a lemon and olive oil dressing. Continue reading