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Cooking from the farmer’s market

Farmer’s markets feature the freshest in produce, fish and meat. Now, Rockefeller Center is hosting its own greenmarket and inviting neighborhood chefs to show off their goods using ingredients from the market. Citarella Executive Chef Brian Bistrong gives his recipe for crab cake with celery root salad & herb mustard sauce.GREENMARKET FACTSSince 1976 the Greenmarket (who is putting this togethe
Today
/ Source: msnbc.com

Farmer’s markets feature the freshest in produce, fish and meat. Now, Rockefeller Center is hosting its own greenmarket and inviting neighborhood chefs to show off their goods using ingredients from the market. Citarella Executive Chef Brian Bistrong gives his recipe for crab cake with celery root salad & herb mustard sauce.

GREENMARKET FACTS

Since 1976 the Greenmarket (who is putting this together for this “Farmer’s Market/Rockefeller Plaza”) has organized and managed open-air farmers markets in New York City. By providing an opportunity for growers to sell fruits, vegetables, and farm products directly to New Yorkers, Greenmarket supports farmers and preserves farmland.

Only regional growers may sell at the Greenmarket, which is usually held in parks, playgrounds, parking lots, closed streets and other available open spaces. In addition to fruit and vegetable growers, regional farmers who produce fish, beef, port, lamb, poultry, eggs, dairy products, honey, maple syrup, plants and other food products sell at the Greenmarket.

CRAB CAKE WITH CELERY ROOT SALAD & HERB MUSTARD SAUCE Brian Bistrong

Serves 4

For the salad:

In a bowl, mix together mustard, creme fraiche, lemon juice, parsley and chives. Once blended, add celery root, mix well to combine. Season to taste with salt and pepper and set aside (can be made up to an hour in advance).

For the dressing:

In a blender combine all ingredients and puree until smooth. Season to taste with salt and pepper and set aside, can be made in advance.

For the Puree:

Heat a saute pan over medium heat; add canola oil, parsnip, onion and turnip and sweat until vegetables are tender, being careful to monitor heat (there should be no color on the vegetables). When vegetables are tender, add white wine and reduce until almost dry (the vegetables will be very soft and there will be a little liquid left in the pan). Season with salt and white pepper and puree in a blender until smooth. Set aside.

For the crab cake:

Mix crab meat with creme fraiche, set aside. Meanwhile, heat a saute pan over medium heat, add canola oil, onion and celery and sweat until tender. Remove from heat and mix onion and celery into crab mixture in a bowl.

Season with cayenne, salt and white pepper; mix in fines herbs, lemon zest, egg white, 1/2 cup of the panko, stir well to combine.

Chef Bistrong forms his crab cakes into square rather than round patties. To do this you can do either of two things. At the restaurant, they use a square metal mold to shape the cake. If you don’t have access to these molds, spread the crab cake mixture evenly on a wax paper-covered sheet pan into a rectangle shape and place in the freezer for about 10 minutes (or until it has hardened enough to slice). Once it is a bit firm take the pan out of the freezer and cut into squares. There should be four in total.

Once the square cakes are formed, coat lightly in remaining panko bread crumbs. Saute crab cakes in canola oil in a saute pan until browned on both sides and cooked through, about 6 minutes.

Put a spoonful of salad on a plate and place square crab cake on top. Garnish crab cake with micro salad and herb mustard sauce sauce.

91236402693560499grain mustard1tablespoon1 tablespoon grain mustardcreme fraiche1.5teaspoon1 1/2 teaspoons creme fraichelemon juice1ounce1 oz lemon juiceparsley leaves1tablespoon1 tablespoon chopped parsley leaves chives1tablespoon1 tablespoon chopped chivescelery root11 small bulb celery root, peeled and juliennedSalt and white pepperSalt and white pepper to tasteegg yolks22 egg yolksgrain mustard3tablespoon3 tablespoons grain mustardmustard powder1.5teaspoon1 1/2 teaspoons mustard powdersherry vinegar1ounce1 ounce sherry vinegaritalian parsley leaves 0.5bunch1/2 bunch Italian parsley leaves onlytarragon1bunch1 bunch tarragon, leaves onlysugarPinch of sugarSalt and white pepper Salt and white pepper to tastecanola oil1tablespoon1 tablespoon canola oilparsnips1.51 1/2 parsnips, peeled and slicedonion0.51/2 onion, peeled and dicedturnips2ounce2 oz. turnips, peeled and dicedwhite wine0.5cup1/2 cup white winesea salt0.5teaspoon1/2 teaspoon sea saltWhite pepper White pepper to taste crab0.5pound1/2 pound jumbo lump crab, pickedcreme fraiche0.25cup1/4 cup creme fraichecanola oil1tablespoon1 tablespoon canola oilonion0.51/2 small onion, peeled and dicedcelery1stalk1 stalk celery, dicedcayenne0.25teaspoon1/4 teaspoon cayenneSalt and white pepper Salt and white pepper to taste herbs 0.25cup1/4 cup minced fines herbs (chive, parsley, tarragon, chervil)lemon0.5Zest of 1/2 lemon, mincedegg white11 egg white, beatenbread crumbs0.5cup1/2 cup panko bread crumbsCanola oil Canola oil for sauteing the cakesMicro greensMicro greensLemon juiceLemon juiceExtra virgin olive oilExtra virgin olive oilSalt and white pepper Salt and white pepper to taste