“Above It All” At Bixby’s Recipes

Recipes
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(KPLR) - Butler’s Pantry Executive Chef Greg Ziegenfuss stopped  by explain in July and August Bixby’s will host 'Above it All' in conjunction with the Missouri History Museum’s newest exhibit 'Underneath it All.'

Guests can tour a historical collection of fashionable silhouettes, then enjoy cocktails and taste locally-inspired demi plates, hors d’oeuvres, and desserts.

“Above It All” will be celebrated on Tuesdays in July and August from 5:30-7:30 p.m.

Cost: $20/person

For more information visit www.bixbys-mohistory.com

Roasted Red Pepper Hummus with Batonet of English Cucumber, Jicama, and Carrot

1 16oz. can garbanzo beans
2 tb. tahini paste
3 red peppers roasted, peeled and seeded
4 lemons, juiced and zested
3 cloves garlic
4 tb. water

Combine all ingredients in a food processor and puree until smooth.

Cucumber and Basil Martini over Cucumber Cubes

Cucumber ice cubes

1 cucumber
1 cup water

Add cucumbers to food processor and purée on high for 2 minutes. Add 2 cups of cold water while puréeing.

Strain through a fine sieve. Pour in ice cube trays and freeze overnight.

Basil simple syrup

2 cups sugar
2 cups water
½ pound fresh basil

Bring the water and sugar to a boil. Then, pour over the basil. Allow to steep in the refrigerator overnight. Then, strain the next day.

For the drink

1.5 oz. Bombay Sapphire gin
2 oz. basil simple syrup
4 cucumber ice cubes

Combine ingredients in a small pitcher. Stir, garnish with fresh basil leaves and enjoy.

Watercress Vichyssoise

4 Yukon gold potatoes, rough medium dice
1 quart chicken stock
2 cups heavy cream
½ pound watercress
4 tb. Butter
1 shallot, sliced thin
1 leek, white part only, rinsed, and sliced thin
1 cup dry white wine
Salt
Pepper

In a heavy-bottom pot, melt the butter and add the Yukon gold potatoes, leek and shallot on medium-low heat covered to prevent caramelization.

Allow to cook for 15 minutes or until the potatoes crumble.

Next, add the white wine and reduce until the wine is almost gone.

Next, add the stock and the heavy cream, bring to a boil, then reduce heat to simmer for 10 to 15 minutes on medium-low.

Pour hot mixture over watercress and add all ingredients to food processor. Process on high for 3 minutes.

Chill soup quickly with an ice bath in a cooler or refrigerator.

Season to taste with salt and pepper.

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