Braised Summer Vegetables with Basil Broth and Vella Cheese Crisps

Name: Braised Summer Vegetables with Basil Broth and Vella Cheese Crisps
Yield: serves 6
Ingredients: 1 dozen golden or Chioggia beets, or a combination, golf ball size; 4 loosely packed cups fresh basil leaves; 1 1/2 cups hot vegetable stock (page 191); Kosher salt; 3/4 cup coarsely grated Vella Dry Jack cheese; 18 baby carrots, peeled; 1 cup vegetable stock (page 191); 1 tablespoon unsalted butter; 1/2 pint cherry tomatoes; 2 tablespoons thinly sliced fresh chives; 1 tablespoon extra-virgin olive oil; Freshly squeezed lemon juice

December 22, 2011

Like most of the chefs we take to visit Forni-Brown Gardens (see page 164) in Calistoga, Rocco di Spirito was overwhelmed by the bounty. This farm grows impeccable lettuces, tomatoes, herbs, and other produce for some of the most discriminating restaurants in Napa Valley. For his astonishing first course at the 2000 Workshop, Rocco used Forni-Brown beets, baby carrots, tiny tomatoes, and three kinds of basil. This aromatic stovetop braise is an adaptation of the more elaborate dish he made.

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