National Culinary Review

California Table Grape Commission

Crave Brothers Farmstead Cheese

Ajo Blanco with Slow-Roasted Grapes
and Extra Virgin Olive Oil
Scott Samuel, Chef-Instructor
The Culinary Institute of America at
Greystone
St. Helena, Calif.
Yield: 24 servings

low heat just until heated through. Ladle into soup bowls; garnish with whole mushrooms. Serve with crusty bread or breadsticks.

4 stale baguette slices
3 cups water, divided
¾ cup almonds, blanched, peeled
3 garlic cloves, crushed
6 T. extra-virgin olive oil + more, as needed
2 T. sherry vinegar
½ t. kosher salt
½ lb. green seedless California grape bunch
Sea salt and cayenne pepper, to taste
Red grapes, sliced, for garnish

Crave Brothers Farmstead Cheese
Creamy Mascarpone Mushroom Soup
Beth Crave, Chef
Crave Brothers Farmstead Cheese
Waterloo, Wis.

Yield: 8 servings
Miso Chicken Soup with Snow Peas
and Tofu
Nina Simonds, Chef/Cookbook Author
Salem, Mass.

5 T. butter

1 bunch green onions, chopped (use some green part)

2 lbs. assorted wild mushrooms (shiitake,
portabella, crimini, white button), leave
some whole for garnish, slice remainder
¾ cup port
¼ t. dried thyme

1½ cups heavy cream

2 T. lemon juice

1/8 t. ground black pepper

8 oz. Crave Brothers Farmstead Classics
Mascarpone
Crusty bread or breadsticks

Yield: 6 servings

1) Put baguette slices in bowl; add 1 cup water to cover. Let soak 5 minutes, until softened. 2) Put almonds and garlic in blender; pulse until almonds finely ground. 3) Squeeze out water from bread; add to blender. Pulse a few times; blend to smooth paste. Add enough water to make smooth texture. With motor running, add 6 T. extra virgin olive oil in slow stream. Add vinegar and kosher salt. Thin ingredients with ½ cup water to desired consistency. Chill for service. 4) Preheat oven to 325°F. Toss grape bunch with enough extra virgin olive oil to coat; season with sea salt and cayenne pepper. Roast on baking sheet 30-40 minutes, or until grapes are starting to pop and release juices. Remove; discard stems. Cool. Put roasted grapes in mixing bowl; add juices from roasting pan. Toss to combine. To serve: Stir; divide among bowls. Garnish with roasted grapes, sliced red grapes and drizzle of extra virgin olive oil.

3 lbs. chicken quarters

12 cups water

8 slices fresh ginger, smashed lightly with flat
side of knife
½ cup miso paste

1 lb. water-packed firm tofu, cut in cubes ¾ lb. snow or snap peas, strings removed

3 T. minced green onion

Method: Put butter in 5-quart saucepan; melt. Add onion; sauté. Cook about 5 minutes until soft, stirring frequently. Stir in mushrooms; cook about 8 minutes until tender. Add chicken broth, port and thyme; heat to boiling. Reduce heat. Ladle mushroom/broth mixture into blender; blend until puréed. Pour into large bowl. When all mixture puréed, return to saucepan. Add cream, lemon juice, black pepper and mascarpone. Heat soup over

1) Combine chicken, water and ginger in large saucepan; bring to a boil. Reduce heat; simmer 1½ hours. Remove chicken; cool. Discard ginger. Scoop out and reserve ½ cup broth. 2) Remove meat from chicken; shred. Discard skin and bones. Add chicken to broth in saucepan. In small bowl, combine reserved broth and miso paste; stir until smooth. 3) Add tofu and snow peas to soup; bring to a boil. Reduce heat; add miso mixture. Stir well. Ladle soup into serving bowls. Top with green onion.