Posts from the ‘June’ Category

Dinner Party Menu: June

Appetizer Tray: 2 cheeses, saucisson sec, olives, crackers, toasts
Grilled Asparagus on Prosciutto with Grainy Mustard Sauce
Slow Roasted Salmon with Salsa Verde
Seasonal Vegetable Stir Fry, Shoestring Potatoes
Profiteroles with Raspberry Cream, Strawberries and Chocolate Sauce

For Julie and me, a June menu on the west coast must include salmon. This is the month that we look forward to all year, when several kinds of locally caught salmon are glistening in our markets. We agreed in advance on a loose selection of ingredients – asparagus, salmon, morels and berries – and because Julie is currently enjoying the produce of her local markets in Paris (!), we decided that this month we would each create our own menu.

NOTE: All the recipes in this menu serve 8 people.

Grilled Asparagus on Prosciutto with Grainy Mustard Sauce
This recipe comes from the cookbook that I return to over and over again: Sunday Suppers at Lucques, by Suzanne Goin. This is a simple, make-ahead first course which balances the earthy taste of asparagus with the salty, creamy and piquant flavours of the prosciutto, crème fraîche and mustard. Look for asparagus spears of similar thickness, with the tips tightly closed and stalks that are firm and moist (not woody) on the ends.

2 pounds asparagus, ends trimmed to uniform lengths
3 tablespoons extra virgin olive oil
5 tablespoons whole grain mustard
¾ cup crème fraîche
16 thin slices prosciutto
1 lemon, for juicing
salt and pepper

Light the grill or heat a grill pan to high. Alternatively, you can roast the asparagus on a baking sheet at 400ºF for 5-7 minutes.

Stir the mustard and crème fraîche together and season with salt and pepper, if needed.

Toss the asparagus with olive oil and season with salt and pepper. Grill the asparagus 2-3 minutes or until slightly charred and tender.

When ready to serve, arrange the prosciutto on a platter or individual plates, arrange the asparagus on top and drizzle with the mustard sauce. Squeeze some lemon juice over the top and serve. Serves 8

Salsa Verde
This is a slight variation on the salsa verde that is on the May menu, but to my mind, this adjustment just emphasizes how versatile the sauce is and how it can enhance so many dishes. Here, fresh thyme is substituted for the tarragon to match the thyme added to the vegetable stir fry.

1 cup loosely packed flat leaf parsley leaves, washed, dried and finely chopped
4 sprigs of thyme, leaves stripped and finely chopped
3 green onions, chopped
3 cornichons, chopped
1 tablespoon of capers, rinsed and chopped
3 anchovy fillets (this time I used anchovies packed in salt, rinsed well and deboned)
1 medium clove of garlic, minced
1 tablespoon of preserved lemon rind, chopped (discard the pulpy flesh)
3/4 of a cup of a good quality extra virgin olive oil
Lemon juice to taste
Fine grain sea salt and freshly ground pepper

Put the chopped parsley, thyme, green onions, cornichons, capers, anchovies, garlic and preserved lemon rind in a bowl. Add the olive oil and some lemon juice. Taste and add salt if needed and some freshly ground pepper. Check and adjust the amounts of lemon juice and olive oil to make the sauce sharper or milder in flavour.  Makes 1 cup.

Seasonal Vegetable Stir Fry
A trip to the market this month yielded some vegetables that only make their appearances for a brief time and add seasonal surprises to a June menu. Fresher green beans, peas in pods, garlic scapes and morel mushrooms all cried out to me last week, but need not all be combined at once.

1 pound green beans, trimmed
1 pound snow peas, trimmed
2 pounds fresh peas in pods
4 garlic scapes, cut in 1” lengths
2 tablespoons olive oil
1 large medium-hot Thai chile, thinly sliced
2 green onions, sliced on the diagonal in 1-inch lengths
2 dozen fresh morel mushrooms
1 tablespoon thyme, chopped
salt and pepper
lemon juice

Prepare the vegetables in advance: Bring a large pot of salted water to a boil and add the green beans. Cook until just barely tender (about 3 mins.) remove with a slotted spoon and refresh in a bowl of ice water. When cool, remove the beans to another bowl while you use the same technique with the snow peas (about 1 min.) and fresh peas from the pods (about 2 mins.) Once all of these vegetables are parboiled and cooled, dry them well and reserve them each in its own bowl until ready to do the final stir-fry.

About 10 minutes before serving heat a large saucepan over high heat. Add the olive oil and when hot add the chile, green onions and mushrooms. Stir-fry for about 1 minute, then add the green beans, snow peas, peas and scapes. Season with the thyme, lemon juice and salt and pepper and stir and toss until all of the vegetables are piping hot.

Slow Roasted Salmon
This method for cooking salmon is simple to prepare and produces a moist and flavourful result. When I purchase salmon, I look for the freshest as well as the most reasonably priced variety. This past week, sockeye fit that bill. While sockeye tends to be the driest type of salmon, this way of cooking it preserves its flavour and moistness. If you are cooking for company, order your fish in advance and ask your fish-monger to cut pieces of equal weight and thickness. At home, you can tuck the thinner end of the filet underneath the rest to aid in producing equal portions and therefore more evenly cooked pieces.

½ cup extra virgin olive oil
1 large clove garlic, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon lemon juice
8 filets salmon, 5 oz. each
salt and pepper

Preheat oven to 200ºF. Whisk together the oil, garlic, parsley, thyme and lemon juice. Line a baking sheet just large enough to fit the salmon pieces in one layer with parchment paper. Place the salmon in the dish and pour the marinade evenly over the top and season with salt and pepper. Bake for about 30 minutes or until the salmon is slightly opaque.

In Advance: Early in the day of the dinner place the salmon on the parchment-lined baking dish, cover and refrigerate. One hour before roasting, pour the marinade over the top and season with salt and pepper. Keep at room temperature until ready to bake.

Shoestring Potato Nests
You may look at this recipe and immediately discard it because deep-frying is not in your repertoire. It was never in mine either, until I tasted this at Julie’s table. But please don’t disregard the whole menu if this recipe seems difficult – omitting the nests and perhaps adding some pre-cooked fingerling potatoes to the stir-fry would be a possible alternative.

You will need a thermometer to make sure the temperature of the oil is correct – this makes all the difference to the end result. If the oil is not hot enough, the potatoes will absorb more oil, with a much heavier, oily-tasting result. Conversely, the right temperature produces a crisp, reasonably healthy and spectacular addition to the main course.

You will also need a spiral slicer. This the the one I have but there are several models available at all kitchen shops.

The great advantage to this recipe is that you can fry the nests early in the day, keep them at room temperature and then place them on top of the salmon just before serving.

3-4 large russet potatoes, peeled
3 cups of vegetable or canola oil
salt

Attach a deep-fry thermometer to the edge of a large heavy pot. Over medium-high heat bring the temperature of the oil to 350ºF. Lay out a large cookie sheet covered with a few layers of paper towels. Using a spiral slicer, slice the potatoes. When the oil has reached the right temperature, put a handful of potatoes (about ¾ cup) into the pot. Wait about 30 seconds, and then use a pair of tongs to carefully form the potatoes into a round shape, turning the nest over as it browns. When it is brown, remove with a spider strainer to the paper towels. Sprinkle with salt while still hot. Make sure that the oil is back up to the right temperature before repeating with each batch of potatoes.

To Re-use the Oil: Cool it completely and then strain it into its original container and make sure it is airtight. Stored in the refrigerator, it can be re-used several times, until it starts to look cloudy and dark .

To Serve the Main Course: Place the vegetable mixture on each dinner plate, top with a piece of salmon and a good spoonful of salsa verde. Place a shoestring potato nest on top and serve.

Profiteroles with Raspberry Cream, Strawberries and Chocolate Sauce
1 cup water
8 tablespoons unsalted butter, cut into small pieces
¼ teaspoon salt
1 cup all purpose flour
5 large eggs, room temperature
For garnish: raspberries and strawberries

Preheat oven to 400ºF. Place the water, butter and salt in a medium saucepan and bring to a boil. Take the pan off the heat and add flour all at once. Stir vigorously with a wooden spoon, until the dough is smooth, pulls away from the sides of the pan and begins to form a ball. Return to a moderate heat and keep stirring to dry out the mixture slightly, for about 1-2 minutes. Remove from the heat and cool dough for about 5 minutes. Beat in the eggs one at a time and stir until smooth and glossy. The mixing is made much easier if you have food processor. Put the dough into the bowl of the processor and add the eggs one at a time, processing until the dough is smooth.

Using two spoons, or a pastry bag, spoon about 1 tablespoon of dough onto a parchment lined baking sheet, leaving about 2″ between each one. (At this point, you can freeze the uncooked pastry, collect them into a freezer bag when frozen, seal well and store for several days until ready to cook).

Bake for about 20 minutes or until risen and golden. Make a slit in the side of each puff to release the steam, and return to the oven for another 5-7 minutes. Note: If the dough has been frozen, the first cooking time will be 30-35 minutes.
Makes about 30 puffs

For Filling:
1 cup whipping cream
1 cup plain Greek yogurt
3 tablespoons icing sugar
1 teaspoon vanilla
2 cups raspberries, broken slightly

Whip the cream until soft peaks form. Fold in the yogurt, vanilla and sugar, then the raspberries. Keep covered and chilled until ready to fill the puffs.

For the chocolate sauce:
7½ oz. dark chocolate, broken into pieces
½ cup milk
½ teaspoon vanilla

Place chocolate, milk and vanilla in a small saucepan and warm gently, stirring until smooth. This can be done just before you fill the puffs.

Slit the puffs almost in half, fill the bottom half with the raspberry cream, press the tops back in place and arrange on plates.  Drizzle with chocolate sauce and garnish the plates with more berries.