Summer produce is at its peak, and our Sonesta chefs are loving farmers market finds like peaches, peppers, and tomatoes. #Foodisart at Sonesta, and we are always inspired by seasonal and local ingredients for our artfully designed dishes.
Last summer, our Chefs at Home series gave us a peek into what our hotel chefs love to make and eat in their own kitchens during the summer months, and we are back with a couple more summer recipes to enjoy throughout the rest of the season.
The team at Royal Sonesta New Orleans, known for their array of incredible dining options in the French Quarter, has shared two of their favorite summer recipes with us so that you can enjoy a taste of Summer at Sonesta at home. We hope that you will enjoy the fresh, bright, summery flavors of the below dishes!
Peach and Burrata Appetizer from Restaurant R’evolution
Grilled Peaches 2 cups
Select firm peaches with only a little give. Cut the peach around the core. Toss into a bowl with olive oil, salt, and red chili flake. Grill just until grill marks are achieved. Remove from heat and cool down. Dice and set aside.
Compressed Peaches 1 cup
Remove the core from a firm peach. Slice half-moon shapes about 1/8 inch thick. Set aside.
4 cups white wine vinegar
3.5 cups white sugar
4 cups water
3 Tbsp yellow mustard seeds, whole
2 Tbsp star anise, whole
2 Tbsp fennel seeds, whole
2 Tbsp black peppercorns, whole
Place all ingredients into a medium-sized pot. Bring to a boil and simmer for about 10 minutes. Strain pickling liquid through a fine mesh sieve. Set aside.
Place the sliced peaches into a bowl. Pour pickling liquid over the peaches until just covered. Wrap bowl in saran wrap and let it sit out at room temperature until peaches are translucent, or about 30-45 minutes.
Vacuum Sealer method:
Place sliced peaches into a vacuum seal bag and pour cold pickling liquid about halfway “up” the amount of peaches. Compress and seal with the vacuum sealer. Peaches will appear translucent and ready to eat instantly.
Save all excess pickling liquid for future use.
Blistered Shishito Peppers – 5 each
Place a medium skillet over high heat. Place peppers into a mixing bowl. Toss with olive oil, salt, and ground black pepper. Once the skillet starts to smoke, add the peppers. Stir the peppers continuously until they become charred and cooked through, about 2-3 minutes.
Peach Marinara – 2 quarts
2 cups shallots, sliced
½ cup garlic, minced
1 cup tomato paste
1 cup white wine
2 quarts peaches, diced
1 quart vegetable stock
1 cup basil leaves, picked
Place a skillet over medium-low heat. Add shallots and garlic. Sweat until translucent, or about 3-5 minutes. Increase the flame to a medium heat. Add tomato paste. Stir to combine. Cook the tomato paste until a fond is created at the bottom of the pan. Add white wine and reduce by half, or until the alcohol is cooked off. Add peaches and vegetable stock. Reduce by half. Add fresh picked basil and salt to taste. Add marinara to a blender and puree until smooth. Pour into a storage container and cool down. Set aside.
Burrata ½ each
Remove burrata from solution. Cut burrata in half and store upright so the cheese stays intact. Set aside.
Citrus Vinaigrette – 1 quart
3 each orange, zested and juiced
3 each lemon, zested and juiced
3 each lime, zested and juiced
1 cup white wine vinegar
½ cup shallot, sliced
3 Tbsp honey
1 Tbsp Dijon mustard
3 cups blended oil
Salt to taste
Add all ingredients into a blender, excluding the oil. Blend until smooth. While on low speed, slowly stream in blended oil. Blend until homogeneous. Place into a storage container. Set aside.
Basil Oil – ¾ cup
1 cup olive oil
2 cups tightly packed basil leaves
Salt to taste
Place oil into the refrigerator while preparing the basil. Bring a pot of water to boil. Blanch the basil and shock immediately into ice water. Pat basil dry. Place basil, oil, and salt, into a blender and blend until smooth and frothy. Strain basil oil through a cheesecloth. Place into a storage container. Set aside.
-Picked fennel fronds
-Picked petite basil leaves.
On a cold, round 8” plate, place a dollop of the peach marinara about 1 inch from the edge. Take a small angled spatula and drag the marinara until it’s about 1 inch from the other side of the plate. Add the grilled peaches and blistered shishito peppers to a small mixing bowl and toss them with the citrus vinaigrette. Place the grilled peaches towards the left side of the marinara “drag”, leaving a little space to the right to showcase the sauce. Place blistered shishito peppers on top of the grilled peaches. Garnish with the compressed peaches, basil leaves, and fennel fronds. Place cut burrata towards the top-right of the plate, within the marinara “barrier”. Finish the plate with a drizzle of the basil oil, making sure to also cover the burrata. Serve and enjoy!
Heirloom Caprese Salad by Royal Sonesta New Orleans Executive Chef Jason Routzahn
Heirloom Tomatoes, Burrata Cheese, Brown Butter Crumble, Opal Basil & Balsamic
Salad Ingredients: (Makes 4 salads)
4 Large Heirloom Tomatoes & 8-10 Baby Heirlooms (I like to use both baby and large tomatoes) Quartered & Halves
4 Burrata Cheese- 4oz Balls
24 Opal or Dwarf Basil Leaves
20 Arugula Leaves
1oz. Balsamic Glaze (If doing design on or around plate use glaze. Holds better than standard balsamic vinegar
2oz. Extra Virgin Olive Oil
.5oz Brown Butter Crumble(per Salad)
Quarter all tomatoes. If using small 1/2 cut. Arrange on plate as you wish or as pictured in a crescent form.
Center one Burrata cheese ball in middle of tomatoes.
Randomly place basil and arugula around plate and on tomatoes.
For plate designs with balsamic glaze chill plate first. The colder the plate the better glaze holds to plate.
Finish by drizzling your favorite Extra Virgin Olive Oil on and around tomatoes & cheese ball.
And lastly a few pinches of your homemade crumble.
Brown Butter Crumble Ingredients:
1 stick plus 6 tablespoons unsalted butter
1/2 cup granulated sugar
1 & 1/2 cups all-purpose flour
3/4 cup dark brown sugar
1/2 cup almond meal or almond flour
1 1/4 teaspoons fine sea salt
Brown Butter Crumble Directions:
In a small saucepan, cook the butter over medium heat, shaking the pan occasionally, until the butter is nutty-smelling and golden and the foam subsides, (about 5 minutes). Pour the brown butter into a heatproof bowl and stir in the granulated sugar. Let cool slightly.
Line a baking sheet with parchment paper. In a medium bowl, whisk the flour with the brown sugar, almond meal and salt. Stir in the brown butter mixture until evenly moistened crumbs form. Move to the prepared baking sheet. Using your hands, press the crumbs into an even layer about an inch thick. Cover with plastic wrap and refrigerate until chilled. (about 1 hour)
Preheat the oven to 350°. Break the dough into small chunks and bake for 20 minutes, until it is golden & dry. Let cool, then serve the crumble over your salad or favorite dish.