HAPPY THANKSGIVING!

Martha & Steve Greenwald

Cap Estel - Cantaloupe Soup and mint

Cantaloupe Soup and mint

Fresh cantaloupe

Fresh mint

Shaving of cantaloupe to decorate

Using a blender combine all ingredients until smooth.  Serve chilled and decorate with shavings of cantaloupe formed into a rose.

Great for summer!!

Cap Estel, Salmon Tartare

Salmon Tartare with Curry sauce

Fresh salmon from belly

Olive Oil

Sel de Mer

Lemon Juice

Parsley

Chives

Cream of Curry and dijon mustard to decorate around the plate.

Serve and top with fresh herbs, parsley and chives.

La Reserve de Beaulieu, Salmon fennel timbale

La Reserve de Beaulieu

Salmon and Fennel timbale

Smoked salmon

shavings of fennel

Salmon rowe

Cream Fraiche with tarragon

Lemon zest cut into strips

Dill to decorate 

Phyllo dough

Cut small rounds of phyllo dough and bake for about 10 minutes until golden brown.

Prepare the Creme Fraiche and fresh tarragon.  Combine both ingredients.

Prepare the shaving of fennel using a mandolin or even the food processor with proper blades to make thin strips.   Before cutting the lemon to marinate the fennel, remove the zest from the lemon using a vegetable peeler.  Cut the lemon zest into strips and put aside.  Use the lemon juice to marinate the fennel for about 10 minutes.

To plate the dish.  Use a round mold to mount all ingredients as follow:

Phyllo dough 

cream with tarragon

Fennel 

Smoked salmon

sprinkle salmon eggs over the dish and decorate with dill.

Note:

We had this dish at the La Reserve the Beaulieu, while enjoying a great summer day in the south of France. 

Rissotto in Fava beans and mushrooms

Ingredients:

Prepare rissotto.  Refer to the Lemon rissotto recipe.

For fava beans:

onions, 

fava beans, fresh

parsley

salt and pepper

Mushrooms.

Sautee all ingredients including mushroom and layer each cup with Rissotto and fava bean mixture.

Tuna Tartare on spoon and Ceviche

Tuna Tartare served on spoons

Ceviche served on spoons

Appetizer served on spoons - Figues, Pasta, salads and Eggplant

Figues with Sabayon sauce

Ingredients:

250 g. mascarpone

Fresh figs

3 egg yolks

4 tbs. sugar + 4 tbs. sugar for figues

1 small glass of marsala wine

5 figues

20 g. butter.

Beat the eggs with the sugar and marsla.

Heat a pot of water bring to a boil and reduce heat.  Place a nonreactive pot or container on top of simmering water and beat constantly until the sabayon is creamy.  Place on cold iced water.

One it is cold, then fold in the mascarpone.

In a pan, sautee the figues with butter and sugar until caramelized.  Leave to cool.

On top of each spoon served the sabayon and figues.  Figues must be at room temperature.

OTHER IDEAS

Burrata salad on spoon

Eggplant parmergiana

Pasta Ricotta and sundried tomatoes

Pasta Ricotta and olives

Pasta and Ricotta with pesto sauce

Pasta and Ricotta with arrabiatta sauce

Charcuterie served on spoons

Charcuterie served on spoons

Tomato and cheese

San Daniele & Melon

Breasaola & zucchini

Gorgonzola and pear

Talleggio cheese and grapes

Pecorino and raisins

Cannellini Puree with Lnagoustine

Puree de Cannellini et langoustines

Ingredients:
1 can of cannellini beans

Shrimp or langousrtines

olive oil

2 Tbs. parsley

Salt

Cook shrimps for about a minute with olive oil, season with salt and pepper and parsley.

Season the puree with olive oil and salt

Serve puree on individual spoons, top with shrimp.

Great for small dinner party.

Lobster Cobb Salad

LOBSTER COBB SALAD

Serves 4

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 tsp. chopped garlic

1 tsp. chopped shallot

1 tbsp. Worcestershire sauce

¼ cup balsamic vinegar

½ Cup grapeseed oil – or Olive oil

Salt and pepper

2 Maine lobsters 11/2 pound each, steamed for 12 minutes and cooled in a bowl of ice water.

3 head of butter lettuce tough leaves removed, washed, dried and chopped.

2 cups cherry tomatoes cut in half

1 cup blue cheese (optional)

2 avocados chopped

4 oz applewood-smoked bacon cooked until crisp and crumbled

4 hard boiled eggs

Directions:

1.       Make the dressing in a medium bowl add the mustard, oregano, garlic, shallot, Worcestershire and vinegar and whisk until combined.  Slowly drizzle in the olive oil or grapeseed oil while whisking constantly until vinaigrette emulsifies.  Season to taste with salt and pepper

2.      Remove the lobster from the water once they have completely cooled.  Crack the shells and remove the meat and cut into bite-sized pieces.

3.      Place a quarter of the lettuce on each plate and arrange from left to right, in straight lines starting with the tomatoes, blue cheese, lobster meat, avocado, bacon and finally the sliced egg.  Serve a ramekin of the balsamic vinaigrette.

Recipe from the Sunset Tower Hotel, LA California

Covina ala Provencal

Corvina Ala Provencal

Serves (4)

Cut each filet into 6 oz. filets each.

Herbs De Provence

1 Whole tomato

1/2 Calamata olives seeded and rough chopped.

Pre-heat oven to 400 degrees

Line a cookie sheet with parchment paper, big enough to hold 4 pieces of fish. Season each filet with salt and pepper.  Sprinkle the parchment paper with olive oil then place the filets on top of the sheet.  Sprinkle the chopped tomatoes and then chopped kalamata olives.

Cover the fish with another piece of parchment papers, about the same size as the bottom piece.  Then fold and attach to each other to create a big envelope.  Make sure it is sealed well.

Place in the bottom rack of the oven and bake for about 15 to 20 minues.  Top with fresh olive oil and serve.

Serve with veggies or napa cabbage with a mustard dijon Vinaigrette

LEMON RISSOTTO

Lemon Risotto

Bon Appétit  | May 2002

·        

Lemon Risotto

 ingredients

Lemon,  Parmesan, Rice,  White Wine

yield: Makes 6 first-course or 4 main-course servings

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course.

iIngredients

·        6 cups canned low-salt chicken broth

·        3 1/2 tablespoons butter

·        1 1/2 tablespoons olive oil

·        2 large shallots, chopped

·        2 cups arborio rice or medium-grain white rice

·        1/4 cup dry white wine

·        1 cup freshly grated Parmesan cheese (about 3 ounces)

·        2 tablespoons chopped fresh parsley

·        2 tablespoons fresh lemon juice

·        4 teaspoons grated lemon peel

preparation

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2QBRFhHuW

OSSO BUCCO

Osso Bucco

INGREDIENTS FOR OSSO BUCCO:

r  TWO STALKS OF GREEN ONIONS

r  2 YELLOW ONIONS

r  4 GARLIC CLOVES

r  DARK BEER 

r  OREGANO

r  BAY LEAVE

r  CILANTRO

r  MARJORAM

r  THYME

r  BREAD CRUMBS

r  CARROTS, CELERY\

r  SAL - PIMIENTA, COMINO, COLOR, SASON

INSTRUCCIONS:

USING A PLASTIC BAG, PLACE FLOUR, CUMIN, SAL & PEPPER.  THEN PUT  OSSO BUCCO IN THE BAG SHAKE WELL AND THEN SEARED EACH PIECE.  AFTER ALL ARE SEARED PLACE THEM IN AN OVEN BAG.  IN A SEPARATE BOWL COMBINE THE HERBS SPICES, CARROTS, ETC.   AND ADD TO THE BAG.  COOK IN THE OVEN FOR 3 TO 4 HOURS. 1 HOUR AT 375 AND THE REST AT 350. UNTIL TENDER.  AFTER THREE HOURS CHECK TO SEE IF THEY ARE TENDER.   REMOVE SOME THE LIQUID AND PUREE TO MAKE A SAUCE.

Salmon and Lentils

SAUMON AUX LENTILLES

S"LMON WITH LENTILS AND MUSTARD-HERB BUTTER

SERVES4

ACTIVE TIME: 40 MIN STARTTO FINISH: SOMIN

FOR MUSTARD-HERB BUTTER

5 tablespoons unsalted butter, softened

1 tablespoon chopped chives

teaspoon chopped tarragon

2  teaspoons grainy mustard

2 teaspoons fresh lemon juice

rORLENTILS

1 cup French green lentils

4 cupswater

2 medium leeks (white and pale green parts only)

tablespoon unsalted butter

l.                                              to 1tablespoon freshlemon juice

FOR SA LMON

                              4 (6-oz)pieces skinless salmon fillet

2 tablespoons unsalted butter

MAKE MUSTA RD-HERB BUTTER:Stir together all ingredients With

4 teaspoon each of salt and pepper.

COOK LENTILS:Bring lentils, water, and >;. teaspoon salt to a boll in a heavy medium saucepan, then reduce heat and simmer, uncovered, unt1llentils are just tender, 20 to 25 minutes. Remove

from heat and let stand 5 mmutes. Reserve v, cup cookmg liquid,

then dra1n lentils.

•While lentils cook, chop leeks, then wash (see Tips, page 143). Cook leeks 10 butter 10 a heavy med1um skillet over medium-low heat, sttrring occas1onally, until softened, 6 to 8mmutes.

•Add lentils with reserved cookmg liquid to leeks along w1th

3 tablespoons mustard-herb butter and cook, sttrring, until lentils are heated through and butter is melted. Add lemon jUice and

salt and pepper to taste. Remove from heat and keep warm, covered. SAUlt SALMON WHILE LEEKS COOK:Palsalmon dry and spnnkle w.th 'z :easoooo sa t and ·• teaspoon pepper (total).

Using a nonstick pan.  Cook fish until golden brown on each side about two minutes per side to medium rare.

Giovana's Fabulous Seabass

Giovana's fabulous Seabass

6 Oz. Seabass filets about 2 inches thick 

Butter

Rosemary

Lemon slices

Lemon Juice

Garlic

Parchment paper

Olive oil

Pre-heat oven to 420 degrees.  

Place a large sheet of parchment paper on a baking dish.  Season fish with lemon, salt and pepper olive oil and place on the baking sheet.  Place a piece of sliced garlic on each piece of fish, top with a slice of lemon and rosemary sprigs.   Cover fish with another piece of parchment paper and seal both sheets.

Bake fish for 20 minutes.

Serve immediately. 

Wiener Schnitzel (Austria)

Wiener Schnitzel (Austria)

Makes 4 servings

Prep. 20 minutes - Cook 12 minutes

1  tbsp. fresh lemon juice

1  tbsp olive oil

1  tsp salt

4  cups frisse, roughly chopped

2/3 cups all purpose flour

1/4  tsp. pepper

2  eggs

1  cup bread crumbs

1  lb. thinly sliced veal cutlets

4  tbsp unsalted butter

4  lemon wedges.

* Heat oven to 200 degrees.  In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt.  Add frisee to bowl and gently toss and refrigerate.

*  In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper.  Beat eggs in a separate in a separate dish with 1 tsp water.  Pour bread crumbs into another dish.  Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off.  Finally, coat cutlet in bread crumbs.  Set aside on a plate.  Repeat with remaining veal cutlets.

* Heat 2 tbsp. of the butter in a large nonstick skillet over medium-high heat.  Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.)  Cook 2 minutes, flip and cook another 2 minutes, until veal is golden brown.  Transfer to a baking sheet and place in 200^ oven.  Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

*Serve frisee over cutlets.  Garnish with lemon wedges. Can also be served with a  dijon vinaigrete, and arugula salad.

Salmon and Avocado Ceviche

Salmon & Avocado Ceviche

Makes 4 servings

Prep. 15 mintues - Refrigerate 20 minutes

1  lb. Salmon, skin removed, diced into small cubes

1/2 cup fresh lime juice

1  Avocado, diced into small cubes

1/2 cup red onion, finely diced

1 Jalapeno, seeded and finely diced

1/2 cup cilantro, chopped plus more for garnish

1/2 Tsp. salt

Combine salmon and lime juice in a bowl, making sure fish is submerged.  Cover with plastic wrap and refrigerate for 20 minutes.

Pour off all but 1 tbsp. of the lime juice.  Gently mix in avocado, onion, jalapeno, cilantro and salt.  Garnish with more cilantro if desired.

Serve in small bowls.  Refrigerate each bowl and serve.

Lemon Vinagrette

Lemon Vinaigrette

1 1/2 Tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/4/ teaspoon sugar

salt and pepper to taste

1/3 cup plus olive oil.

Whisk together lemon juice, zest, sugar, salt and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified

Love this dressing for mixed greens served with poached salmon, or during passover with white pike fish.

Salad options:

Napa cabbage

flat parsley

radicchio

New Years Day Brunch 2013

On the Menu

Shrimp Cocktail, 

Cous Cous Sald

Burrata and Tomato Salad

Poached Salmon

Baked Lentils (not pictured)

Cheese Tray

White smoked fish,

vegetable tray

Burrata salad

Poached salmon

Smoked Salmon 

Perfect sunny day for a brunch!

January 1, 2013