After working in the kitchens of acclaimed New York City restaurants, chef Francesco Palmieri has opened his first restaurant, The Orange Squirrel, in his hometown of Bloomfield, N.J. Here, Palmieri shows how to prepare mushrooms and broccoli in unforgettable ways.
Recipe: Mushroom tempura (on this page) Recipe: Broccoli gratin (on this page)To make the artichoke aioli:
Combine the garlic puree, mayonnaise, lemon juice and artichoke hearts in a food processor. Sprinkle paprika powder on top of aioli when finished.
To make the tempura batter:
Mix the flour, corn starch and baking soda together. Adjust consistency with cold water. Add other ingredients and stir.
To prepare the tempura mushrooms:
In mixing bowl, combine mushrooms and tempura batter. Stir to cover mushrooms with batter. Add mushrooms to fry oil.
To serve:
When mushrooms are crispy, add tomatoes, truffle oil, salt and pepper. Serve with artichoke aioli sprinkled with paprika on the side.
Remove florets from broccoli and reserve for gratin.
Rough chop the broccoli stems. Cover with water and 3 tablespoons salt. Boil until soft. Puree with 1 pint baby spinach, parsley stems and soy milk.
Make roux by mixing butter and flour. Add fontina cheese until melted. Then add to broccoli puree.
Top with gratin mixture (florets, Grana Padano cheese and panko bread crumbs) and bake at 375 degrees until golden brown.
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