|

Attend this auction of edible heirloom veggies [with recipe]

Sotheby's Art of FarmingNext Tuesday, a Sotheby’s auctioneer will ask for bids on luxury heirlooms.

But unlike inherited works of art or vintage gems, these heirlooms will be edible.

Tricolor tomatoes and striped squash will be among the guests of honor at the second annual Art of Farming auction and dinner, which will feature a menu created by the city’s best farm-to-table chefs, like Dan Kluger of ABC Kitchen and Jeremy Bearman of Rouge Tomate.

Proceeds will benefit Greenmarket provider GrowNYC and The Sylvia Center, a program that teaches children about fresh food both on the farm and in the classroom.

We got a sneak peek at the night’s menu. Here are some highlights:

    • Dan Kluger/ABC Kitchen’s Steamed Halibut, Goldbar Zucchini, and Nasturtium Vinaigrette.
    • Ryan Jaronik/Benchmark’s Heirloom Radish and Carrot Verrine with Roasted Radish Soup, Radish Gelee and Carrot Sabayon
    • Robb Garceau/Great Performances’ Herb Roasted Bobo Farms Chicken with Kaleidoscope Carrots and Summer Savory Jus
    • Sisha Ortuzar/Riverpark’s Raw Fluke, Sugar Baby Watermelon and Black Radish Salad
    • Bill Telepan/Telepan’s Sockeye Salmon with Green Tomatoes, Lemon-Thyme Compote and Squash-Stuffed Zucchini Flowers

Mouth watering yet? In case you’re busy—or the $5oo price tag is a little steep—you can re-create this pretty exquisite veggie-forward dish at home with this recipe straight from Chef Ryan Jaronik. Get out your butane torch!

Heirloom Radish + Carrot Verrine with Roasted Radish Soup, Radish Gelée + Carrot Sabayon
Ryan Jaronik, Executive Chef, Benchmark Restaurant

Makes 8 canapé-sized portions
Prep 1 day in advance
Cooking time: 1 hour

Sotheby's Art of FarmingFor the Roasted Radish Soup
4 cups Easter Egg Radishes, sliced ¼-thick
2 Tbsp Unsalted Butter
1 cup White Onion, Sliced as thin as possible
1 Bay Leaf
1 tsp Kosher Salt
1 Tbsp All Purpose Flour
3 cups Homemade Chicken Stock
or Canned Low Sodium Chicken Stock
To Taste Salt + Pepper
Clean radishes, remove the tops, and slice about ¼-inch thick. Melt the butter in a small saucepan and add the onions, bay leaf, and radishes. Cook over low heat, being careful not to brown the butter (about 10 minutes). Add kosher salt.

Next, mix in the flour. Pour stock in and continue to mix. Bring to a simmer and cook for an additional 15 minutes. Remove from heat and allow to cool for a few minutes.

Remove the bay leaf and pour mixture into a blender. Purée on high speed until smooth and strain through a fine mesh strainer. Season to taste.

Set out 8 small, clear glasses and divide the soup equally among them. Chill overnight.

For the Radish Gelée
2 lbs Black Spanish Radish
1 tsp Freshly Squeezed Lemon Juice
½ tsp Honey
2 sheets Gold Leaf Gelatin
¼ tsp Parsley, finely minced
To Taste Salt + Pepper

Using an electric juicer, juice the radishes. Add radish juice, lemon juice, and honey to a small saucepan. Reduce the mixture over low heat until 1 cup of liquid remains. At the same time, soak the gelatin sheets in ice water until bloomed (approximately 5 minutes). Squeeze excess water from gelatin and add to the radish mixture while it is still warm. Season the mixture with salt, pepper, and fresh parsley. Pour one ounce of the mixture on top of the chilled soup. Place in refrigerator and let set for 4 hours.

For the Carrot Sabayon
6 Kaleidoscope Carrots, Juiced in an electric juicer
1 knob Ginger, Juiced in an electric juice
¼ cup Champagne
1 Tbsp Honey
1 tsp Freshly Squeezed Lemon Juice
4 Egg Yolks
To Taste Salt + Pepper

Reduce the carrot and ginger juices, champagne, and honey in a small saucepan over low heat until 1 cup remains. Add the reduction and the remaining ingredients to a medium-sized metal bowl and place over a large pot of steaming water, creating a double-boiler. Whisk until the mixture becomes thick and foamy. Season with salt and pepper.

Remove the bowl from heat and wrap in plastic wrap, allowing the wrap to make contact with the sabayon to completely seal it. Let cool. Place a spoonful of the sabayon on top of the radish gelée. If desired, you may brown the mixture on top with a butane torch.

The finished verrine will have three distinct layers.