*For the 10% salt brine: mix 100g of salt to 1000g (1L) of water Easy-peasy cleanup.” - Bryan Noury, executive chef at Madre (Brooklyn, New York) Always a crowd pleaser and you can take it as far as you want or simply salt and toss in a ripper oven. We brine, air dry, lightly smoke, and use an incredible trick to produce the most amazing color. “Not only is it one of my favorite things to eat, it’s easily one of my favorite things to cook. Using a few simple techniques and a little care, you can achieve an incredibly juicy and satisfying meal very inexpensively. The roasted apple purée is a secondary part of the soup-place it on the bottom of the bowl and the rest of the “soup” is poured on top. Blend apple purée in Vitamix until completely smooth. Roast for 2 hours until apples are browned and caramelized. Lay apples in a single layer on a sheet tray. apples (Braeburn, Honeycrisp, Mcintosh, Fiji, Granny Smith, Red Delicious) Purée in small batches: No more than a quart at a time. Cook for approximately 25-30 minutes or until all of the vegetables are cooked through and tender. Add maple syrup and coconut milk. Add half the coconut milk and green apple. Add vegetable stock and white miso, bring to a simmer. Make sure not to brown them under any circumstances. Add rutabaga, squash, carrots, and sweet potato. Method: In a large pot over medium-high heat, melt the butter. Add the onion and season with salt. Without question this soup is greater than the sum of its parts. Garnish with anything that catches your eye: pomegranate arils, toasted pumpkin seeds, etcetera.” - Bryan Noury, executive chef at Madre (Brooklyn, New York) White miso for depth of flavor, coconut milk, and maple syrup.
The peppery nature shines through in this recipe. We use a myriad of fall vegetables that are always bountiful this time of year. Rutabaga is the secret here. All done with simple modifications that can achieve dramatic effects. The soup base is vegan and absolutely delicious. Apple butter on cinnamon toast is otherworldly. Easily frozen, easily made into jams and vinegars. We incorporate the apple sauce into our vegetable soup but it stores beautifully. Leaf peepers, flannels, all things pumpkin spice, and apples! Braeburns, Granny Smiths, Honeycrisp, Fuji, Red Delicious, McIntosh. Roasting 20 different kinds of apples is, without a doubt, one of the greatest smells you will ever find in a kitchen, only second maybe to veal bones. “Coming from New Hampshire, fall has always had a special place in my heart. Vegetable soup with apple sauce and maple syrup. VEGETABLE SOUP WITH APPLE SAUCE AND MAPLE SYRUP To serve: Cold with cinnamon and honey warmed on toast with roasted mushrooms and fried herbs as ravioli filling with lemon.
For bruschetta or dessert an hour is plenty. (The longer the strain, the firmer the ricotta.) For our pasta filling, we are looking for a less wet and firmer product so we will hang overnight. Strain through a colander lined with 5 layers of cheesecloth. Take milk and cream mixture off heat and allow curds to form. Method: In a large heavy-bottomed pot, warm milk and cream to 170-180☏ over medium-high heat and melt the butter. Add the salt and acid and stir, allowing the curd to start to separate from the whey. And I have no doubt your local markets will have exactly what you’re looking for.” - Bryan Noury, executive chef at Madre (Brooklyn, New York) We only use Battenkill Valley milk and cream.
Sourcing the best milk and cream is the key to success. I have always been a lover of dairy but it wasn’t until my trip to Rome in 2016 that I really understood the difference. It is ubiquitous and lends itself so well to so many dishes.
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