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Home > Dining Out > Restaurant Guide > Green Zebra
Recipes From Green Zebra
Fennel Risotto Cake
1 head fennel (Brunoise), plus frawns
1/2 medium onion, minced
4 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup anisette
4 cups vegetable stock
4 cups bread crumbs (preferably Panko)
Brown the fennel. Add the onion and garlic when golden. Let sweat. Add the
arborio rice and let sweat 45 seconds to 1 1/2 minutes.
Deglaze and reduce the anisette. Begin adding the vegetable stock in 12-oz.
intervals. As 12 oz. is absorbed, add another, until the rice is creamy
and toothsome.
Cool the risotto. Add 1/2 the bread crumbs and the frawns to the risotto
mix. Form the risotto into 2-inch-diameter, 1/2-inch-thick cakes. Sauté
on both sides until golden.
Place in the oven at 400F for 7 minutes or until hot on the inside.
Makes 6 servings
Slow-Roasted Shiitake Mushrooms
32 large Grade A shiitake mushrooms
2 heads savoy cabbage
6 large russet potatoes
1 qt. olive oil (for blanching potatoes)
2 qt. mushroom stock
2 Tbsp. butter substitute
1 tsp. fresh chopped summer savory
Salt and pepper, to taste
Grease a large sheet tray with olive oil. Spread the shiitake mushrooms
(after removing the stems) on a tray. Bake at 400°F for 13 minutes.
Set aside to cool.
Remove the middle rib from the savoy cabbage leaves. Blanch in boiling water
for 30 seconds, then plunge into ice water. Place on a rack to drain.
Peel the potatoes and slice paper thin. Do not rinse. Blanch the potatoes
in 250°F olive oil.
For the sauce, reduce the mushroom stock by three-fourths. Whisk in the
butter substitute and chopped savory.
Assemble the mushroom rolls. With a knife, square off the mushrooms and
cut the smaller cabbage leaves into strips. Save any scraps for garnish.
Use one large leaf to wrap layers of mushrooms and cabbage strips. Then
wrap the cabbage-and-mushroom roll with slices of potatoes.
Sauté evenly on all sides until crispy and brown. Slice and place
in a dish with the sauce and garnish. Add salt and pepper to taste.
Makes 10 to 12 servings
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