Through September, the Signature Room at the 95th is offering a special menu to raise funds for the Ovarian Cancer Symptom Awareness Organization (OCSA).
Angela Roman Aspito, Operations Director and Wine Director, and Cardel Reid, Chef de Cuisine at The Signature Room at the 95th, stopped by our ABC7 studio kitchen to explain why this fundraiser is so important to them and toshare a recipe off their special menu.
The Ovarian Cancer Symptom Awareness (OCSA) organization was co-founded by late Susan Roman (Angela's mother), her husband Rick Roman (Angela's father and owner of The Signature Room), and Vallie Szymanski when Susan was diagnosed with Stage 3 ovarian cancer. Susan lost her fight with ovarian cancer in 2012, but the co-founders and supporters continue to spread the word about this disease to help save lives. OCSA is presented 10 percent of sales from The Signature Menu.
For more information on Ovarian Cancer Symptoms Awareness, please visit www.ovariancancersymptomawareness.org.
Chef Cardel's Carrot Ginger Soup Recipe:
Serves 5
Serving Size: 6 oz.
Ingredients:
4 cups vegetable stock
1 whole yellow onion, peeled and coarsely chopped
1 stalk celery, remove leaves
5 whole carrots, washed and peeled
1 Tbsp fresh ginger, chopped
2 Tbsp canola oil
2 Tbsp unsalted butter
2 cups fresh carrot juice
1 cup heavy cream
salt
white pepper
cayenne pepper
lime juice
Method:
Boil carrots in vegetable stock until they are tender enough to be poked through with a fork.
Remove the carrots from the stock, and reserve the liquid.
In a large sauté pan or medium pot, sauté the onions, celery, and ginger in canola oil and butter until they are soft and translucent.
Add the carrots, and cover with the cooking liquid, fresh carrot juice and heavy cream.
Bring to a boil, then reduce heat to low and simmer twenty minutes.
Turn off the heat and allow the ingredients to steep for 10 minutes.
Transfer the items to a blender and puree until smooth.
Adjust the seasoning with salt, white pepper, lime juice and cayenne pepper, as desired.
Serve hot with a dollop of crème fraiche or toasted pecans.
