Food and Recipes

Sunrise Chef: Union and Finch

Sunrise Chef: Union and Finch

Sunrise Chef: Union and Finch

ALLENTOWN, Pa. - It's time to head over to the kitchen, where this morning we are welcoming in the folks from Union and Finch in Allentown.

Owner Shahnaz Hanna and head chef Cody Maxwell joined the Sunrise Team this morning.

Crispy Skin Trout with Cassoulet
8oz Trout
6.0oz White Beans
1oz Carrot, Brunoise
1oz Celery, Brunoise
1oz Shallot, Shaved
2oz Roasted Garlic 
2oz Pancetta, lardon, rendered 
1oz Pancetta Fat
2oz White Wine
2oz Butter             
Salt/white pepper               

Instructions:
Clean and prepare trout fillets of bones and fat
Heat pan with just enough fat to cover bottom of pan
Sear trout skin down to make for crispy skin, remove from pan
Add all pancetta fat to sweat carrot, shallot, celery
Deglaze with with white wine, reduce to au sec
Add beans, garlic, pancetta to heat
Lay trout skin up to finish cooking fish then remove to plate
Emulsify butter and season to taste
Place casoulette in a bowl placing trout on top

Crab & Fennel Salad
2.0oz Lump Crab
2.0oz Baby Arugula
0.5oz Pomegranate Seed
1oz Red Onion
2oz Fennel, Shaved           
.5oz Pickled Mustard Seed               
Vinaigrette Dressing -
1oz Citrus Vinaigrette        
1oz Lemon juice 
1oz Lime juice    
1oz Orange juice
1oz Honey           
1oz Oil  

Instructions:
Toss the crab, arugula, pomegranate, onion, fennel and a pinch of salt / pepper together and roll together in a bowl with about 2oz of the dressing. Spoon some of the vinaigrette around the outside of the salad to finish.

Ratatouille and Spaghetti Squash
16oz San Marzano Tomatoes
8oz Eggplant Peeled and Diced
32oz Roasted Spaghetti Squash, flesh removed, reserving the seeds and roasting them to finish dish - Reserve 4oz of ratatouille and add the roasted garlic for plating
16oz Farro, Blanched al dente
4oz Roasted Garlic
2oz Shallots, Shaved
Salt/Black pepper               
6oz Arugula
2oz Roasted Garlic

Accessories Needed: To Plate you will need a 4" ring mold.

Instructions:
Cook down tomatoes until a semi thick consistency is reached
Sear eggplant and add to tomatoes then season to taste
In separate pan, sweat shallots then add 1oz of farro and 3oz of spaghetti squash and season
To make pesto, blend arugula, garlic and oil and season to taste
Plate the squash and farro in the ring first and gently press down
Then place the ratatouille on top of the squash to the top and gently press down, then remove the ring mold
To finish, pour a ring of the pesto around the "napoleon" and sprinkle the toasted seeds on top

 


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STORMCENTER UPDATE

Allentown, PA 18102

30°F

Overcast

TONIGHT

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