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Plant Talk

Inside The New York Botanical Garden

Mario Batali’s Edible Garden Recipe of the Day: Pickled Shallots

Posted in Mario Batali's Edible Garden on September 23 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Pickled Shallots

Jason Neve, Executive Chef, OTTO Enoteca Pizzeria, Las Vegas

Allium HarvestPickled shallots make a great addition to leafy green and vegetable salads, adding a crunchy bite and tart counterpoint to the dish. They’re especially delicious with a roasted beet salad.

1 cup water
2 cups sherry vinegar
1 tablespoon sugar
2 tablespoons salt
½ cup shallots, peeled and sliced paper thin against the grain
1 tablespoon pepper

Place water, vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil. Remove the liquid mixture from the heat and set aside.

Peel the shallots and using a mandolin, slice them as thinly as possible to make rings. Place the sliced shallots in a non-reactive bowl and pour over the warm pickling liquid. Cool the mixture to room temperature, then place in storage vessel and refrigerate for up to one week.

Mario Batali’s Edible Garden Recipe of the Day: Sauteed Kale with Pancetta and Buratta on Charred Bread

Posted in Mario Batali's Edible Garden on September 21 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Sauteed Kale with Pancetta and Buratta on Charred Bread

Nicole Brisson, Executive Chef, CarneVino

Kale at The New York Botanical Garden Greenmarket1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste

In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.

On a flattop or grill, char bread slices and drizzle with good olive oil.

Slice the buratta, place on the warm charred bread, top with kale and serve immediately.

What To Do With All Those Zukes

Posted in Gardening Tips on September 20 2011, by Sonia Uyterhoeven

Gad Zukes!At this time of year we are confronted with a surfeit of zucchini. The deluge begins in July increases momentum in August, and by September we’re all exhausted by this prolific vegetable.

But make no mistake: Zucchinis are great. They make the beginner gardener feel like a veteran grower. They grow as soon as you turn your back on them, maturing sometimes in just days after flowering.

Share your tips for dealing with a zucchini glut below!

Mario Batali’s Edible Garden Recipe of the Day: Fresh Fava Beans with Lonza and Pecorino Romano

Posted in Mario Batali's Edible Garden on September 19 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Fresh Fava Beans with Lonza and Pecorino Romano

Zach Allen, Executive Chef, B&B Ristorante

2 pounds fresh fava beans, shelled
A handful of fava leaves (optional)
1/4 cup lemon juice
Pinch of lemon zest
1/2 cup extra virgin olive oil
3 ounces pecorino romano, shaved
Sea salt and freshly ground black pepper, to taste
18 slices Lonza (cured pork loin)

Blanch the fava beans: cook in boiling water, shock in ice water and drain thoroughly.

Make a quick vinaigrette by combining the lemon juice, zest and olive oil. Season with salt and pepper, to taste.

Toss the blanched fava beans and leaves with the vinaigrette. Layer the salad with slices of Lonza and top with shaved pecorino cheese. Finish with freshly ground black pepper and serve.