Radishes with Salt, Butter and Baguettes
Serves 8 people
1 or 2 bunches breakfast radishes — thoroughly rinsed, ends trimmed
Butter
1 baguette — sliced
Coarse sea salt
To serve this as an appetizer, place the radishes in a small bowl or arrange on a serving board with the sliced baguette, fresh butter and a small bowl of salt for dipping the radishes.
Smoked Salmon Wrapped Asparagus
Serves 8 people
2 ½ lbs asparagus (choose stalks that are not too thick, about 9 spears per person —ends trimmed
½ lb smoked salmon — thinly sliced
1 tablespoon Dijon mustard
¼ cup olive oil
1 tablespoon white wine or Champagne vinegar
1 tablespoon chives — finely chopped
Large pinch of flake salt (Murray River or Malden work well)
Black pepper
1. Cook the asparagus in a steamer until they are al dente. This should take about 5 minutes. Remove from the steamer and place them in a shallow dish filled with iced water to stop the cooking and keep the asparagus bright green.
2. Remove the asparagus from the ice water and pat dry.
3. Assemble bundles of asparagus by wrapping ½ slice of smoked salmon around 3 spears. Arrange 3 bundles on each salad plate.
4. To make the vinaigrette, combine the mustard, olive oil and vinegar in a small bowl and whisk together to create a homogenous sauce. Drizzle the vinaigrette over the salmon-wrapped asparagus and then sprinkle some chives over each serving. Add a pinch of salt and some black pepper.
Endives and Salmon “Boats”
Serves 8 -10 people
1 tablespoon olive oil
2 oz crème fraiche
1 heaped tablespoon Greek yogurt
2 tablespoons lemon juice
4 oz smoked salmon — cut into ¼-inch pieces
4 tablespoons finely diced fennel
2 tablespoons chopped dill
2 tablespoons finely chopped chives
2 large Belgian endive — ends trimmed
1. Chill a large serving platter for 30 minutes.
2. In a small bowl, whisk together the crème fraîche, yogurt, olive oil and lemon juice. Add the salmon, fennel, dill and chives, and mix well.
3. Fill the platter with ice.
4. Spoon the mixture into the endive leaves and arrange on the platter.
The salmon mixture can be made 2 hours in advance. Keep refrigerated.
Nothing speaks of summer as much as pints of freshly picked berries, all aligned in their containers at the farmers market – every color from red to blue, conjuring up images of berry pies, berries and ice cream, berry smoothies or just eating them by themselves and savoring their individual juicy delights. A fresh fruit salad comprised of strawberries, blueberries, blackberries and raspberries served with a good shortbread cookie is the perfect end to a summer picnic.
Of all the summer berries, I have a penchant for raspberries and blueberries. The latter are also good for you as they are high in anti-oxidants and rich in vitamins A and C. Blueberries, which are native to Asia and North America are one of Earth’s oldest plants. They have been part of the native-American diet for centuries; used dried in puddings and cakes and used as a ground spice in meats and soups. I have developed many dishes over the years, both savory and sweet with these delectable fruit.
This salad marries sweet and savory, with the warm goat cheese blending with the blueberry vinaigrette. A delightful, slightly piquant salad – it’s great for lunch or as a first course. More blueberry dishes will follow over the course of the summer as they are amongst my favorite.
BLUEBERRY AND GOAT CHEESE SALAD
Serves 8 people
For the vinaigrette:
4 tablespoons apple bouquet cider vinegar or another sweet vinegar, such as fig balsamic
1/4 cup fresh blueberries
1 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
For the pecan crumb mixture:
1 cup pecans
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
8 ounce log of really good goat cheese, sliced into 8 -1 ounce pieces
For the salad:
16 oz mixed salad greens – cleaned and dried
1 pint of fresh blueberries
TOMATO AND PEACH SALAD
Serves 8 people
4 large heirloom tomatoes of different varieties
4 large yellow peaches
3 sprigs basil – leaves thinly sliced
4 oz goat cheese
Freshly-ground black pepper
Coarse sea salt
Fig puree – found in specialty food stores – if you cannot find it, a good fig balsamic vinegar works well too
Food trends come and go with certain ‘hot’ dishes being the in thing. Remember when Fondue was all the rage and when balsamic vinegar was served on and with everything? Over the last few years France has discovered ‘crumbles’. Be they sweet or savory, interpretations of this British stalwart have flourished on the French side of the English Channel.
Crumbles have their humble origins in the kitchens of WW11, when rationing – often a trigger for culinary inventiveness- led to the creation of a ‘pie’ without a bottom. Quick and economical to make it has enjoyed a loyal following ever since.
The savory kinds that are now found in many French restaurants may at first seem a little quirky for those used to the traditional sweet versions. They are however delicious and can be made in myriad ways. I recently found a cook book in France entitled simply ‘crumbles’ with recipes for everything from the basic apple variety to an exotic Foie Gras Crumble. My appetite was stimulated and my curiosity with the savory dishes led to various versions of my own. The tomato one included here is one of my favorites.
Serve them with grilled or roasted chicken or grilled fish and a fresh, herb filled green salad. The perfect meal for a summer’s eve.
“CRUMBLE DE TOMATES”
Serves 8 people
16 medium sized tomatoes – cut in half cross-wise –
Olive oil
Fresh thyme and rosemary – a few sprigs of each, stems removed and coarsely chopped
Salt and pepper
4 oz flour
3 oz bread crumbs
3 oz grated parmesan
4 oz butter – cut into small pieces
2 oz pine nuts
6 oz soft goat cheese
2 tablespoons yogurt
2 tablespoons crème fraiche
ROASTED TOMATO AND GOAT CHEESE SALAD WITH A MINT-BASIL VINAIGRETTE
Serves 8 people
1 lb small to medium heirloom tomatoes – use different varieties – if they are larger then plum sized, then cut them in half
1 teaspoon vegetable herb mix or Herbes de Provence
1 goat cheese log – 6 oz – sliced into thin rounds
¼ cup olive oil
1 tablespoon red wine vinegar
½ bunch mint
½ bunch basil
Zest of 1 lemon
1 Tablespoon chives – finely chopped
½ lb baby arugula
Olive bread – thinly sliced
FIELD GREENS WITH WARM BUFFALO MOZZARELLA WITH A HERB CREAM AND SAVORY TOMATOES
Serves 8 people
Olive oil
4 whole buffalo mozzarella – halved
Coarse sea salt
Black pepper
4 oz field greens
1 bunch purple basil – leaves removed
½ bunch green basil – leaves removed
½ bunch chives
¼ bunch parsley – leaves removed
Zest and juice of 1 lemon
2 shallots – finely sliced
1 teaspoon Ras al Hanout
1 lbs little multi-colored heirloom tomatoes – roughly chopped
1 teaspoon balsamic vinegar
Walk through the farmers markets and one is bombarded with the scent of delicious fruits, herbs and vegetables. Fresh basil commingles with heirloom tomatoes, thyme and lemongrass loosely tossed by summer squash. Peaches, plums and nectarines drip off tables and everyone encourages you to taste their wares. A veritable cornucopia of summer’s bounty tempts you as you meander through the aisles. This menu takes samples from all of these treasures and highlights all the delicious parts of the season.
WHOLE ROASTED RED FISH STUFFED WITH HERBS AND LEMONGRASS
Serves 8 people
2 whole fish – each one needs to be about 2-3lbs
1 bunch dill
2 lemons – thinly sliced
2 stalks lemongrass – stems crushed
4 green onions – cut in half lengthwise
Olive oil
This is delicious served with slow-roasted tomatoes and a stir-fry of pea shoots.
BUTTERED FARO
Serves 8 people as an accompaniment
2 cups faro
5 cups water or vegetable stock
1 large pinch salt
½ bunch chives – finely chopped
Butter
Summer time and the living is easy – isn’t that how the song goes? We live in a beautiful part of the world and what better way to enjoy it than to have a lazy lunch, caressed by the ocean breeze and enjoying the Californian sunshine, than to have a delicious lunch, filled with goodies from the local markets.
This menu was created to do just that. The snapper is enveloped with the flavors of the heirloom tomatoes and as their season is just getting into full swing, this is a dish that can be made again and again all summer long.
After lunch, go for a walk on the beach, wiggle your toes in the sand, eat some fresh berries and you will have the makings of a perfect day.
ROASTED RED SNAPPER WITH HEIRLOOM TOMATOES
Serves 8 people
Olive oil
3 lbs heirloom tomatoes – sliced
Herbes de Provence
Coarse sea salt
Freshly ground black pepper
2 ½ lbs fresh red snapper filets cut into 8 equal pieces
Juice of 2 lemons
MOROCCAN COUSCOUS
Olive Oil
2 large red onions – peeled and thinly sliced
1 tablespoon Ras al Hanout – Moroccan spice mix
1 teaspoon salt
4 oz golden raisins
¼ cup sliced almonds
8 oz couscous
2 cups vegetable broth
PLUM AND WATERCRESS SALAD
Serves 8 people
¼ cup olive oil
½ bunch cilantro - chopped
½ bunch basil - chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
Salt
Pepper
16 plums – thinly sliced
8 oz watercress
4 oz Mache greens
2 oz mixed nuts – pistachios, macadamias, cashews, almonds – dry roasted in a pan for 2 minutes, then set aside
2 oz feta - crumbled