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Lasagna of Zucchini Spring Onions, and Grilled
Portobellos, Radish, Watercress and Pea Broth serves 6Sweet Corn and Chanterelle Soup with Red Pepper Flan serves 6 all recipes below |
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Lasagna of Zucchini Spring Onions, and Grilled Portobellos, Radish, Watercress and Pea Broth |
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| Mix all marinade ingredients
together with a whisk. Wash and trim portobellos, leaving them whole. Place in marinade
and let sit for three to five minutes. After five minutes, take out and set aside to be grilled. Wash zucchini, simmer squash and tomatoes and slice lengthwise into quarter inch pieces (tomatoes in rounds). Place in marinade together and let sit for 30 minutes. Place saucepan on stove top over medium heat, add olive oil and sliced onions. Season with salt and pepper. Cover and let stew for fifteen minutes or until tender. Reserve. Wash quince through a double mesh. Place in a 2 quart pot with 10 oz. of boiling vegetable stock. Add one tablespoon of salt and one teaspoon of black pepper. Cover and let simmer for twenty minutes or until tender, then pour into charing dish, cover and let cool. Cook fresh pasta sheets in salted boiling water for three to four minutes. Take, cut and shock in ice water. |
Ingredients: - 4 Portobello mushrooms |
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For grilling: |
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| Season all vegetables with salt. Over a hot grill fire, preferably charcoal, grill mushrooms for five minutes on each side, depending on the heat of the fire. Place slices of zucchini and summer squash on grill, cook two to three minutes on each side. Place tomatoes on grill, cook one minute on each side. Set aside on plate for assembly. | Marinade for Vegetables: - 3 oz. balsamic vinegar |
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Sauce method: |
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| Set aside 1/4 cup peas for garnish. Blanch 3/4 cup peas in salted boiling water for one and a half minutes. Add scallions, watercress, and radish. Wait thirty seconds. Pull all ingredients and shock in ice water. Place in blender with 1 cup cold vegetable stock and puree until smooth. If too thick, add more vegetable stock. Remove broth for heating at plating time. | Broth: - 6 radishes, stemmed and washed, reserving stems for
garnish |
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Assembly of lasagna: |
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| Preheat oven
to 375 degrees. On a parchment paper lined sheet pan, brush oil onto paper and lay six
sheets of pasta across the bottom to create six individual lasagna, leaving at least one
inch between lasagnas. Begin stacking. Layer quinos over each pasta 1/4 inch thick. Layer
tomatoes, then sprinkle with grated onions over tomatoes and parmesan. Layer with more
pasta. Follow with stacks of zucchini and summer squash. Generously spread crumbles of
goat cheese over vegetables. Sprinkle oregano and layer portobello mushrooms evenly over
the top of each stack. Top with one more layer of pasta. Finish by sprinkling remainder of
parmesan. Reduce heat and bake at 350 degrees for twenty minutes. Serving method: Heat broth with reserved peas in saucepan, season with salt, pepper and lemon juice. Place hot lasagna in middle of plate. Spoon broth around lasagna. Garnish with radish sticks and fresh oregano. |
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Sweet Corn and Chanterelle Soup |
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| Roast corn in the husk in a 450 degree oven for 20 minutes. Let cool, remove husk and cut away kernels. Reserve kernels. Using a 6 quart pot, add olive oil, shallots, garlic, leeks, chanterelles, and corn cobs. Slowly stew for 15 minutes. Add dry sherry, turn heat up and simmer for three minutes. Add dry white wine, and reduce by one third. Add vegetable stock and let simmer for 20 minutes or until reduced by one third with a rich flavor. Remove corn cobs and add corn kernels, bring back to a simmer and take off heat. Puree in blender until smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste. | Ingredients: - 1 quart vegetable stock |
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Flan method (can be made 24 hours in advance by reheating before serving) |
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| Preheat oven
to 400 degrees with a water bath. Puree roasted peppers with all other ingredients until
smooth. Butter the insides of six 2 oz. ramekins, place parchment rounds along the bottom
of each ramekin, and lightly coat the insides with flour. Pour red pepper mixture into
ramekins. Place ramekins in water bath. Turn oven down to 350 degrees and bake for 30
minutes or until firm. Method of serving: Turn out red bell pepper flan into center of soup bowl. Ladle soup around flan. Garnish with basil leaf. |
For Flan: - 1 cup roasted red bell peppers |
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© 2000, Regina Campbell |
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