Try this recipe in person at the Sara Hardy Downtown Farmers Market in Traverse City on July 30th!
Summer Garden Crudité
Dish Ingredients:
5 Spice Soil:
- 6 Slices Marble Rye Bread
- 1/8 Cup Olive Oil
- ½ Tbls Chinese 5 Spice
- ½ tsp salt
Cut the bread into small pieces and toast in
the oven until completely darkened, not burnt.
Let the bread cool completely, grind in the
robot coupe until the size of panko. Add the 5
spice, salt and olive oil and pulse until
completely incorporated. Should only take a
few pulses.
Cilantro Lime Crème Fraiche
- 1 pound crème fraiche
- 10 grams fresh lime juice
- 25 grams chopped cilantro, leaves and stems
- 6 grams tobacco
- 10 grams fish sauce
- 2 grams mint leaves
- 25 grams olive oil
- 1 gram ground coriander
Begin by pureeing all of the ingredients except the
crème fraiche together. Leave the salt and pepper to the end. Place the crème fraiche in a mixing bowl and gently whisk in the puree until completely incorporated. Season with the salt and fresh cracked black pepper as needed.
Andrew Wigger is the Chef at the Artisan at the Delamar of Traverse City.
See a full list of scheduled recipe demonstrations at the Sara Hardy Market here!