 |
Grapefruit,
Avocado and Fennel Salad with a Citrus Vinaigrette (serves 8) Cous Cous Risotto with Wild Mushrooms, Pecorino Cheese, and Smoked Tomato Jus (serves 6) "Soup of Fruits" with Chardonnay Sabayon and Coconut Shortbreads (serves 6 - 8) |
||||
| Trim the fennel removing any of the stalks along with any brown or bruised spots and the bottom. Rinse well in cold water. Slice vertically into paper thin slices and arrange on chilled plates. Place the grapefruit segments and avocado slices attractively on top and drizzle 2-3 tablespoons of vinaigrette over and around. Garnish with a tuft of daikon sprouts and arugula, if using. Serving immediately. | Ingredients: - 1 pound fresh fennel bulb(s) |
||||
| Citrus
Vinaigrette Makes almost 1 cup Place all ingredients except oils and salt and pepper in a blender and blend at high speed for 10 seconds. Add oils and pulse 2 or 3 times to combine. Season to taste with salt and pepper. |
Ingredients: - 1 teaspoon each grated lemon and orange zest |
||||
Cous Cous Risotto with Wild Mushrooms, Pecorino Cheese, and Smoked Tomato Jus |
|||||
| Garnish: Grilled or
roasted fresh wild mushrooms such as morel or oyster, deep fried basil sprigs and drop of
truffle oil, if desired. Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the cous cous and sauté for a minute or two longer. Add the wind and 1 cup of stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms, basil sprigs and the truffle oil. Surround with smoked tomato jus, if using. |
Ingredients: - 1/3 cup chopped shallots or green onions |
||||
| Smoked
Tomato Jus Yield: 2 cups Core the tomatoes and stuff each tomato with 1 clove of garlic and 1 rosemary sprig. Place the tomatoes in a heat proof pan at least 1 inch deep and smoke them for 15-20 minutes over moderate heat or until they are softened. Discard the rosemary sprigs. Place the tomatoes with the garlic in a food processor. Add chipotle if using and process until smooth. Strain pressing down on solids. Discard solids and thin to a light sauce or juice consistency with stock. Place the mixture in a small sauce pan and heat to a simmer. Whisk in truffle butter. Season to taste with drops of balsamic vinegar, salt and pepper and keep warm Recommended Wine: The earthiness of the mushrooms and the lemon zest would work well with either a rich Chardonnay or one of the Maritage whites. Soft reds such as Pinot Noir, Merlot or Italian Chiantis also pair nicely but I'd cut the amount of lemon zest in half. |
Ingredients: - 2 pounds ripe, sweet large ripe tomatoes |
||||
"Soup of Fruits" with Chardonnay Sabayon and Coconut Shortbreads |
|||||
| Arrange the fruits
attractively in shallow, wide-rim soup plates (saving any small berries to scatter on at
last moment). Prepare sabayon and spoon around fruits. Scatter any berries over top. Place
a wedge or two of shortbread on side of bowl and garnish with mint sprigs and a dusting of
powdered sugar. For an interesting alternative presentation. Quickly brown the sabayon with a propane torch before adding the berries and mint. Serve immediately. |
Ingredients: - Fresh fruits of choice cut attractively in bite-size portions - Chardonnay Sabayon (recipe follows) - Coconut Shortbreads (recipe follows) - Garnish: Mint sprigs and powdered sugar for dusting |
||||
| Chardonnay Sabayon | |||||
| Beat the yolks, sugar, and salt until light. Place mixture in top of a double boiler and whisk in the chardonnay and kirsch. Continue whisking until the mixture mounds and quadruples in volume. There should be no liquid visible and mixture should be thick and the consistency of whipped cream. | Ingredients: - 7 large egg yolks |
||||
| Coconut Short Breads | |||||
| Yields 32
cooks from 2 nine-inch tart pans with removable bottoms Preheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and can be formed into a ball. Press dough evenly into lightly buttered false bottom tart pans. Dough should be approximately 1/4 inch thick. Chill briefly and then bake for 25-30 minutes until dough is lightly browned. Cool for 2 minutes then cut into wedges on the tart bottom while still warm. Let cool and refrigerate before removing cookies from tart bottom. If shortbreads seem too moist or soft place back in oven and bake for 3-5 minutes longer until crisp. Store in an airtight container in the refrigerator or freezer. |
Ingredients: - 2 cups all-purpose flour |
||||
| Red Wine Star Anise Dessert Sauce (Optional) | |||||
| Yields
approximately 2 cups Place all ingredients in a saucepan and bring to a boil. Immediately reduce heat and simmer slowly for 10 minutes. Off heat, allow to cool and strain. Store covered in refrigerator for up to 2 months. |
Ingredients: - 3/4 cup sugar |
||||
| top back to recipes |
|||||
copyright 1999, Regina Campbell |
|||||
