vanity fair

 

The summer birthday fest was well enjoyed by all!
The champagne flowed, the woman chatted while the gentleman discussed. 

The birthday trio, Claudio, Martha & Maude had no problem enjoying their vino early on.

The setting was spectacular, as if the Kaufmann's villa wasn't splendid enough.  Andrea infused even more Asian vibe through out her garden.  It was a feast for the eyes.

The food was provided by the combined efforts and good taste, if I might add of Martha, Daniela and Claudio.
Sushi, fruta di mare and smoked salmon where the highlights of the menu.

Dinner was followed by the sweet surprise delivered directly from New York, from Cornelia and Ralph.
The guest indulged in such exquisite macaroons and decadent chocolate mousse cake. 

Guest arrived from Germany and Dallas without delay and no jet lag.

We enjoyed Ralph's literary contribution and felt their love from afar.

The night turned into a magical delight of candle lights,music and laughter under the stars.




On behalf of the birthday trio, we say thank you all for being part of our lives. 

Photo Gallery:

The Hostess, cake and macaroons

Andrea reading Ralphs' Ode

The Birthday and Andrea

 

The birthday trio Maude, Claudio and Martha



Arugula Salad with figs and goat cheese

Ingredients:
Baby Arugula
Tomatoes
Goat cheese
Figs
Olive oil to taste
Half a lemon
Balsamic Vinegar

Instructions:
Whisk together the lemon juice and olive oil to emulsify.   Add the baby arugula and massage to combine with the dressing, the arugula will be softer and it will release more flavor.
Add the tomatoes, goat cheese and balsamic vinegar, then finish with fresh figs.   Great summer salad!!

Enjoy it.

Receta de la Boronía:

Necesitamos:

*Aceite de achiote

* Salsa Criolla:

-ajo rallado. 1 diente

-cebolla cabezona blanca. 0.5 kg

-tomate pelado. 1 kg

-sal cantidad necesaria

-azucar 1 pizca

* Platano Amarillo en cubos (maduro - dulce).

* Berenjena en cubos. 2 kg

* Cilantro.

* Sal.

* Miel.

Cortar la cebolla y el tomate en cubos de 1 cm, sofreír con aceite de achiote junto con el ajo en una sartén, dejar cocinar 10 minutos, rectificar sabor.

Pelar y cortar el plátano amarillo en cubos de 1 cm, cocinar en una olla con agua y sal.

Cortar las berenjenas en cubos de 1 cm aprox, sofreír con aceite de achiote en una olla, agregar el plátano cocido y  la salsa criolla, mezclar, incorporar un atado de cilantro  a la preparación para aromatizar, dejar cocinar a fuego lento por 10 minutos. Rectificar sabor con sal y miel.

Receta: Cortesia de el Chef Emerson Pereira Seba - Hotel Santa Clara- Cartagena

GOLDEN MILK

GOLDEN MILK

Golden milk on a cold day. Perfect!!😃
Recipe:
Milk or almond milk
Turmeric root or turmeric powder found in the spice section.
Honey
If using the root you need a blender or bullet to break it down, it also gives it the foamy texture.
Place in a pot to heat and add honey. Excellent 

Stuffed Zucchini Flowers

400g                  Salmon filet

1                        Egg white

2,5 dl                 fresh cream

Salt, white pepper, cayenne, curry and a few drops of lemon juice

All the ingredients should be very cold. Cut the fish in cubes, add the egg white and purée it. Add the cold cream with a wooden spoon in small portions. Season as you like.

Cut the bottoms off the zucchini flowers and take off the pistil. Fill in the stuffing and steam them for about 8 minutes.

Sauce

60 g                   each of leek, celery root, carot in small cubes (= brunoise)

Fry the vegetable in a little bit of olive oil and deglaze with Noilly Prat (dry vermouth), add fish stock and cook until almost tender. Add some cream before serving together with the zucchini flowers.

Provided by Beatrice Abt
Zurich - August 1, 2016
Dinner Party - Swiss Day

Blue Berry Pudding - Summer recipe

INGREDIENTS

1. For mustard-herb butter
   • 5 tablespoons unsalted butter, softened
   • 1 tablespoon chopped chives
   • 1 teaspoon chopped tarragon
   • 2 teaspoons grainy mustard
   • 2 teaspoons fresh lemon juice
2. For lentils
   • 1 cup French green lentils
   • 4 cups water
   • 2 medium leeks (white and pale green parts only)
   • 1 tablespoon unsalted butter
   • 1/2 to 1 tablespoon fresh lemon juice
3. For salmon
   • 4 (6-ounce) pieces skinless salmon fillet
   • 2 tablespoons unsalted butter

PREPARATION

1. Make mustard-herb butter:
   1. Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
2. Cook lentils:
   1. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
   2. While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
   3. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, 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.
3. Sauté salmon while leeks cook:
   1. Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
   2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
   3. Serve salmon, topped with remaining mustard-herb butter, over lentils.

Cooks' notes:

·Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
·Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

Madeleine Shaw’s Mini fish cakes with avocado mousse

Makes: 12

Ingredients

280g pack Waitrose 2 boneless Scottish salmon fillets (cut into chunks)
1.5 tsp Dijon mustard
2 tbsp finely chopped chives
1 salad onion, finely chopped
1 tbsp drained capers
1 small package of guacamole - prepared - spicy optional
1 small pomegranate - de-seeded


The recipe bellow is if you want to make fresh avocado mousse.
1 tbsp avocado oil
1 large avocado
Juice of half a lime
½ tsp chilli flakes

Method

1. Place the salmon chunks, mustard, chives, salad onion, lime juice and capers into a food processor and blitz for 20 seconds until the salmon becomes slightly minced and all the ingredients stick together.

2. Prepare cookie sheets.  Butter each cookie sheet,  Roll mixture into  miniature patties and place them on the cookie sheets.  Bake at 450 degrees.  Turn the small patties after 2 minutes of cooking. must be gold brown on each side.  Then remove the patties and place them on a papers towel to absorb any remaining oils.

3. Place small cakes on a serving platter and top each with guacamole and a pomegranate see.  Serve immediately.

4.  The fish cakes can be prepared ahead of time.  The night before and have the ready to go in the oven.  

5. Top the fish cakes with a teaspoon of avocado mousse and a pomegranate seed and you’re ready to serve! 

Summer Recipes

Asparagus with cheese and pesto

Zucchini Salad with Mozzarealla

Blue Berry Corn Salad – Summer picnic

2 tablespoons  lemon  juice 
Red pepper 
honey
olive oil 
salt 
6 ears fresh  corn roasted 
blueberries 
1/3 cup  red onion
fresh  basil
feta cheese

in a jar combine  lemon and crushed  pepper. Let stand  for 10 minutes.  Add honey,  oil and salt. Cover ans shake well.  Boil water, cook corn for 5 minutes. 
Mix all ingredients. Cover and chill for 2 hours or up to 24 hours. Sprinkle feta  before  Summer picnic 
2 tablespoons  lemon  juice 
Red pepper 
honey
olive oil 
salt 
6 ears fresh  corn roasted 
blueberries 
r
1/3 cup  red onion
fresh  basil
feta cheese

in a jar combine  lemon and crushed  pepper. Let stand  for 10 minutes.  Add honey,  oil and salt. Cover ans shake well.  Boil water, cook corn for 5 minutes. 
Mix all ingredients. Cover and chill for 2 hours or up to 24 hours. Sprinkle feta  before serving.

Green Plantain Latkes!

Plantains Latkes

1 small onion

2 medium green not to ripe plantains

¼ cup flour

1 whole egg and 1 egg white

Black pepper.

Place cookie sheet in the oven at 450 degrees. 

Using the food processor, chop the plantains and combined with chopped onions, add black pepper a little salt and then add the eggs.  Combine with a fork.  Cookie sheet should be hot, test with sprinkle of water.  Then sprinkle olive oil.  Drop ¼ cups of mixture onto the cookie sheet and bake for about 10 minutes until golden brown in the middle rack.

Great for Hanukkah!!

Happy Thanksgiving 2014

Dear Friends,

Happy Thanksgiving!!

May your table be filled with good friends, good laughter 

and much gratitude for all the many blessings in your lives.

Salmon Timbale

Timbales of Smoked salmon and Langoustines or Prawns

Serving 2

4             Thin slices of smoked salmon

6             Uncooked Prawns

Bouillon:

8             Tbsp. White wine

1             Bay leaf

1             sprig of thyme

1             Garlic clove, sliced

6             Black peppercorns

               Pinch of salt

½            Cup water

2 Oz.      Butter

1 Tbs.    Gelatine (Optional)

4             Tbs. Cognac (Optional)

5             Tbs. Double cream - chilled

               Salt

               Cayenne pepper

2             Tbs. Olive oil

½            Lemon juice

1             Tbs. Chopped chives

½            Tbs. Fresh chopped dill

1             Tbs. Finely diced roasted red pepper.

2             Iceberg lettuce leaves

1             Tsp. lumpfish caviar

2             Lime segments

2             Cooked quail eggs.

2             Lime sgements

1.            Prepare individual ramekins with the smoked salmon, allowing the edges to flop over the ramekins.

2.            Make a mousse with the pranwns.  Poach the prawns in the bouillon for exactly 1 minute.  Do not over the prawns.   

3.            Remove the prawns from hot liquid, cool and refrigerate for about 30 minutes.

4.            Boil the bouillon down to about a tablespoon of  liquid.  Strain the liquid and refrigerate.

5.            Place the prawns in a food processor, add the reduced bouillon and butter and blend until smooth.

6.            Melt the gelatine in a little cold cognac and leave aside to cool.  (This step is not necessary if you are refrigerating the salmon timbales overnight).

7.            Lightly whip the double cream and fold into the prawn puree, making sure the prawn puree and cream are at the same cold temperature.

Add the gelatine and cognac, if used.  Adjust the seasoning with salt, pepper, and cayenne.  Pack the mousse into the ramekins lined with the salmon.  Fold over the overlapping smoked salmon. 

8.            Mix the olive oil and lemon juice, add the chopped chives, dill, and diced roasted peppers and set aside.

9.            Chop the iceberg lettuce very finely,.  Make a ring of chopped lettuce in the middle of 2 plates to form a base.  Invert the timbales of smoked salmon on to the lettuce and spoon the red pepper vinaigrette around the timbale.

10.          Place a teaspoon of caviar on the top of  each timbale and place the quail egg on the top of the caviar.  Sprinkle a little cayenne to crown the quail egg.  Serve cold and can be made a day ahead.

Gazpacho and smoked salmon

Gazpacho and Smoked salmon

Ingredients:

Smoked salmon

Cucumber - soaked in water and salt then rinse.

Roasted red peppers 

English cucumbers

Tomato

Sherry vinegar

Basil

Fat free organic chicken stock (Optional) 

Olive oil

Cholula or tabasco

Using a mold place the cucmber slices (Rinsed and towel dried) then top with smoked salmon.  Refrigerate until ready to serve.

Combine all ingredients as shown above in a blender or Ninja.  You can also toast two slices of bread to make croutons,  Also add one slice of bread to the blender to add richness to the gazpacho.  Blend in the basil and season with salt, pepper and olive oil.

Great summer dish.

Corvina with fennel seed and fennel salad

Corvina spiced with fennel seeds and Fennel salad

Instructions:

Heat oven to 450 -

Cut covrina into 6 Oz. filetes.   Season with olive oil, fennel seeds, salt and pepper.

For salad:  Use a mandolin to cut the fennel bulb and place in a bowl.  Use the lemon zest, then squeeze the lemon on the fennel salad.   Add salt and olive old.  Before serving you can use a shredder to add parmesan cheese to taste.  Let marinate, while the fish cooks.

To cook the fish simply heat a pan add olive oil and sear the filets to a gold brown.  Brown on both sides then deglace the pan with white wine and let cook for about one minute, then place the oven proof pan in the oven and cooks the fish for about 5 to 7 minutes until the wine is reduced.  

Serve over the fennel salad and add any juices from the pan on top of the fish.

Green herbed rissotto with carrot puree

Green herbed rissotto with carrot puree

April 2014 -  Risotto au Vert

Korey Sims, Chef de Cuisine Penrose Room
Serves: 4 

 Ingredients for the Risotto:

½ lb. carnaroli rice

2 tablespoons butter

1 cup white wine

1 shallot diced small

½ gallon chicken stock (heated to a simmer)

Method

Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.

Cook the shallots until they are translucent and aromatic, but not browned.

Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.

Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.

Slowly begin incorporating the chicken stock 1 cup at a time.

Stir the stock into the rice with a wooden spoon, but do not continuously stir.

The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.

Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.

Add more stock 1 cup at a time until the rice is al dente.

Cool and reserve for later use.

Ingredients for the Herb Puree:

2 oz basil

2 oz chives

4 oz parsley

2 cups spinach

2 oz tarragon

2 oz olive oil

Method:

Bring a pot of water to boil and season with 2 ounces of salt per ½ gallon of water.

 Pick herbs clean of any stems and blanch them in the boiling water.

Ensure that the pot is large enough to add all of the herbs without bringing the water under a boil.

Cook for 2 minutes and place herbs directly in an ice bath.

Once cooled, chop herbs and place them in a blender.

Add olive oil,  and 2 tablespoons of water, then blend until smooth.

 Season to taste with salt and pepper.

Ingredients for the Carrot Puree:

2 medium size carrots peeled

2 cups water

½ cup butter browned

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.