Skip to content

Posts tagged ‘cucumbers’

Dinner Party Menu: July

Appetizers: Gazpacho Shots, Hard-Boiled Quail’s Eggs with Toasted Fennel Salt, Radishes, Olives
Watercress Salad with Grilled Peaches or Quince Paste, Manchego and Almonds
Paella
Summit Blueberry Tart

This July menu has been planned and recipes proposed but not yet tested and photographed. I am excited to try the recipes below and will be doing so next weekend. We are so quickly approaching the end of the month and I wanted to share this with you so that you might enjoy it when it suits your summer schedule. Once tested, I will add comments and photographs.

Julie has had a rigorous travel and work schedule this summer (this is where she is now) but I am grateful that she has made time to get together to plan menus and chat around the table when she is home. She has already made a paella and will be posting her version in the coming weeks.

The idea to feature paella came from friend and blog-follower, Daphne, who commented last month and made reference to making this for a party. It struck Julie and me as an ideal summer dish that can feed many people and that can be eaten at room temperature if you like. This version of paella can be started in advance up to the point of adding the liquid, started on the stove and finished in the oven shortly before serving.

While researching this menu, I found that there are many versions of paella, depending on region and local ingredients. Some cooks write that they make the entire dish on the barbecue, some in the oven and others half and half. Ingredients can be varied according to preference: omitting the chicken and sausage, adding more varieties of seafood, or substituting a different green vegetable such as peas for the beans.

Regarding menu design, I liked the idea of making mostly Spanish dishes. The exception is the dessert since I wanted to use blueberries that are so gorgeous in the market now. I have inserted a link for the blueberry tart recipe which was first posted here almost 5 years ago. If you have made this tart before, you will notice that I have adjusted the sweetness of both the pastry and the filling by halving the sugar amounts.

Note: This menu serves 6.

Gazpacho
This recipe is based on one in John Bishop’s Cooking at My Home, with these adjustments: I replaced green pepper with red pepper, reduced amount of olive oil from ⅔ cup to ⅓ cup, and used Sherry vinegar instead of red wine vinegar.

1½ pounds fresh tomatoes, cut into pieces
3 Persian cucumbers or 1 English cucumber
1 medium red pepper, seeded and cubed
6 small cloves garlic, peeled and crushed
⅓ cup extra-virgin olive oil
1 tablespoon cumin seed, crushed
3 cups tomato juice
¼ cup Sherry vinegar
salt and pepper, to taste

Combine all ingredients in a blender and blend to a creamy soup consistency. Check seasoning. Pour into a glass container, cover and refrigerate until very well chilled. This soup improves in flavour so can be made a few days ahead. To serve, pour chilled soup into shot glasses or other small glasses.

Toasted Fennel Salt
1 tablespoon fennel seeds
2 tablespoons Fleur de Sel or Kosher salt

In a small saucepan, toast the fennel seeds until they start to brown and smell fragrant. Cool and then grind in a spice grinder or in a mortar and pestle until finely ground. Add salt and mix well. If you want a finer consistency, grind the salt with the ground fennel for a second or two.

Quail’s Eggs
1 carton quail’s eggs (24)
Place quail’s eggs in boiling water for 4 minutes. Drain, rinse under cold tap water and peel off shells. Cover and refrigerate until ready to serve. I cut the egg container in half lengthwise and used it as a serving dish for the eggs.

Watercress Salad with Grilled Peaches, Manchego and Almonds
Like the paella recipe below, I found this recipe on Chowhound.com as part of a Spanish menu. The recipe calls for Membrillo (quince paste) that is a typical Spanish pairing with Manchego cheese. Manchego is made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Quince paste and Manchego can be purchased at most cheese shops. I plan to test and compare this pairing with grilled peaches which are so delicious in our markets now.

1 large garlic clove, finely grated
4 tablespoons sherry vinegar
½ salt, or to taste
½ cup extra-virgin olive oil
3 bunches watercress, stemmed and washed
⅔  cup slivered almonds, toasted
6 ounces Manchego cheese, shaved into thin slices
3 ripe peaches, halved and grilled OR 5 ounces quince paste, diced

Combine the garlic, vinegar, and salt in a medium bowl. Whisking constantly, add the olive oil in a steady stream until completely incorporated.

Combine the watercress, almonds, and half of the cheese shavings in a large bowl. Drizzle the dressing over the salad and toss to coat. Go lightly and taste as you may not need all of the dressing. Divide the salad among 6 plates and garnish with the remaining cheese and the peaches or quince paste.

For the peaches: Halve and pit the peaches, then brush with a little olive oil. Grill them just enough to mark them on the cut side. Cut each half in half again and reserve until ready to serve the salad. This can be done several hours before serving. If you do not want to grill them, you don’t need to, but the grilling brings out the taste of the fruit.

Paella
Paella

I found the basis for this recipe at Chowhound.com. I have made some adjustments to it and below is my amended version.

2 large, ripe Roma tomatoes
18 large shrimp (about 12 ounces), peeled (leaving tails on) and deveined
1 large pinch saffron threads, soaked in 1 tablespoon hot water
1 teaspoon smoked Spanish paprika
freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
1 to 2 tablespoons olive oil, as needed
1 medium yellow onion, finely diced
2 large garlic cloves, finely chopped
2 cups short-grain rice (about 1 pound), Bomba, Valencia or Orborio
1 lb. beans, trimmed and cut into 2″ lengths
1 teaspoon salt, plus more for seasoning the shrimp and chicken
4 cups low-sodium chicken broth
18 mussels, scrubbed and de-bearded
2 tablespoons coarsely chopped fresh Italian parsley leaves
3 medium lemons, cut into wedges, for serving

Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. Set aside the tomato pulp and juice.

In a small bowl, soak the saffron in hot water. Reserve.

Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.

Place the chicken in a medium bowl and season generously with salt and pepper; set aside.

Place a 15-inch paella pan, or a large sauté pan, across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl that is lined with paper towels. When fat is drained, remove paper towels and set aside.

There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. You will need to rotate the pan occasionally over the burners to evenly distribute the heat. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo and set aside.

Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and the remaining 3/4 teaspoon paprika, stir to combine and cook until fragrant, about 30 seconds.

Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt ( 1 teaspoon) and stir to coat in the tomato mixture. Stir in the beans.

Heat the oven to 400°F and arrange a rack in the middle.

Increase the heat on the stove to medium high. Add the broth and the saffron and liquid and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.) Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. This produces the crust on the rice that is an important feature of paella. Remove the pan from the heat.

Arrange the reserved shrimp and the mussels (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.

Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.

Dinner Party Menu: May

Green Gazpacho with Grilled Spot Prawns
Halibut with Spring Vegetable Sauté and Salsa Verde
Walnut Cake

When Julie and I sat down to plan our May menu, we both immediately thought of spot prawns and halibut and wanted to be sure to highlight these seasonal specialties of our region. Spot prawn season is short (May-June) while halibut is a bit longer (May – September) and while we can still get prawns and halibut most of the year, they will have been frozen and not quite at their prime. This May Menu is also full of green vegetables because it’s Spring and there are so many choices available now in our markets.

With Julie’s travel schedule over the next couple of months, she invited me to cook the menu together in her kitchen before she took off for France. What fun it was to learn from each other while we cooked and to revise the recipes as we went along. The spot prawns were not yet available, so we made the main course and the dessert and sat down to eat them for lunch. The original plan was to create a spot prawn carpaccio for the first course of this menu. But when the prawns were in the market and I had the time to focus on this recipe, I felt more like cooked prawns and decided to feature them with a green gazpacho – a fresh tasting soup that can be made ahead of time and garnished simply with herbs or other seafood such as scallops or crab…a refreshing start to a Spring or Summer dinner, or a main course for lunch.

Green Gazpacho with Grilled Spot Prawns

Green Gazpacho w Prawns

This recipe is adapted from Neil Perry’s version on the Good Food website.

2 tablespoon Sherry vinegar
2 tablespoon lime juice
½ cup Greek yogurt
½ teaspoon Kosher salt
3 tablespoons olive oil
1 cup cubed sourdough bread, crusts removed
6 baby cucumbers, chopped
1 jalepeno pepper, chopped
2 green onions, sliced
1 small garlic clove, chopped
2 tablespoons Italian parsley, chopped
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt and pepper, to taste

Prawns: 3 large prawns per person, olive oil, salt and pepper

Place vinegar, lime juice, yogurt, salt and olive oil in a large bowl and whisk together. Add remaining ingredients except the herbs. Toss together, cover with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavours to develop.

Place mixture in a blender along with the herbs and process on a low setting to a chunky purée. Increase speed to high and gradually add ½ cup of ice water to create a smooth mixture. Blend on high speed adding more water as necessary until you have a thick and smooth soup consistency. Add more herbs and salt and pepper to taste. Refrigerate until very well chilled.

For the prawns: I asked to have the heads removed from the live prawns, as this is a task that I am not up to myself. My obliging fishmonger removed the heads and bagged them separately – these are now in the freezer to flavour a fish soup one day soon. Brush prawns with a little olive oil, season with salt and pepper and grill them in their shells until just pink. This will only take about 1 minute per side. Cool them and then remove the shells of the body, leaving the tails on. Cover and refrigerate until ready to serve.

To Serve: Ladle soup into bowls and top each with 3 prawns, garnish with herbs.

In Advance: The soup can be made up to 2 days ahead. The prawns should be purchased and grilled the day of the dinner.

Halibut with Spring Vegetable Sauté and Salsa Verde

Halibut with Spring Vegetables

Salsa Verde with Tarragon and Preserved Lemons

This recipe is from Canal House Cooking Volume No. 1 by Christopher Hirsheimer and Melissa Hamilton and is also on Julie’s KitchenCulinaire. You can use store-bought preserved lemons, make your own or use fresh lemon zest. This flavourful condiment is very versatile – you can use it with various fish or poultry dishes – and it keeps well in the refrigerator for several days.

1 cup loosely packed flat leaf parsley leaves, washed, dried and finely chopped
4 sprigs of tarragon, leaves stripped and finely chopped
3 green onions, chopped
3 cornichons, chopped
1 tablespoon capers, rinsed and chopped
3 anchovy fillets, chopped
1 medium clove of garlic, minced
1 tablespoon preserved lemon rind, chopped (discard the pulpy flesh)
3/4 cup good quality extra virgin olive oil
lemon juice, to taste
salt and freshly ground pepper

Put the chopped parsley, tarragon, scallions, 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 (it may already be salty enough) 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.

For the halibut:
6-6oz. halibut fillets, skin on
2 tablespoons olive oil
pea shoots, for garnish

Preheat the oven to 375ºF. Rinse halibut fillets and dry well, then season with salt and pepper. Heat the olive oil in a large frying pan over medium high heat. Once the pan is hot add the fillets, skin side down, taking care not to crowd them in the pan. Sear the fish on one side for about 2 minutes.  Transfer the pan to the oven and roast until cooked through, 3 to five minutes. You can tell when the fish is done when you insert a small knife into the middle of the fillet and it comes out warm when placed against the inside of your wrist. Take the pan out of the oven and carefully remove the skin from the fish.

Spring Vegetable Sauté
This recipe may be varied according to the vegetables available at the market. You can also play around with herbs depending on what you have on hand. Tarragon and parsley may be substituted for the basil and mint.

3 tablespoons olive oil, plus more for drizzling
2 spring onion bulb, sliced
1 fresh red chile, halved lengthwise (I used a medium hot Thai chile)
3 garlic cloves, finely chopped
1 lb. asparagus, cut on a diagonal into 1” pieces
1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
2 cups snow peas, trimmed
¼ cup fresh basil leaves, torn if large
¼ cup fresh mint leaves, torn if large
Kosher salt and pepper
pea shoots, for garnish

To prepare fresh fava beans: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. The beans have a waxy outer coating, which needs to be removed. Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The coating will slip right off. Drain and reserve until ready to cook the vegetables.

While the halibut is cooking, heat the olive oil in a large sauté pan over medium-high heat. Add the onion, chile, garlic, asparagus, and stir-fry for about 1 minute. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until asparagus is crisp-tender, about 2 minutes. Add fava beans, cover and cook until beans are just tender, about 2 minutes. Add snow peas, basil, and mint and cook, tossing, until vegetables are hot and just tender, about 2 minutes; season with salt and pepper and serve immediately.


In Advance: The fava beans can be prepared and all the other vegetables can be washed, trimmed and sliced early in the day of the dinner. Keep them covered on separate plates grouped according to the order in which they will be cooked.

To Serve: Divide the warm vegetables among six plates and top with the roasted halibut. Drizzle with salsa and garnish with pea shoots if desired.

Walnut Cake
Walnut Cake
This cake recipe can be found in Rob Feenie Cooks at Lumière but we made a few changes which are incorporated here: we cut down significantly on the sugar and baked it in a 9″ springform pan, not the 2 loaf pans that he suggests.

1 ½ cups flour
1 teaspoon baking powder
¾ cup maple syrup
juice of 1 lemon
1 ½ cups unsalted butter, room temperature
¾ cup sugar
pulp of ½ vanilla bean
7 large eggs, room temperature
1 cup walnuts, toasted and ground, plus 3-5 for garnish

Put all of the walnuts in a large frying pan and over medium high heat toast them, stirring frequently, until they are nicely browned, 5-10 minutes. Allow the walnuts to cool, then grind 1 cup of them in a food processor and set aside separately the whole toasted walnuts that you will use for garnish.

Line a 9″ springform pan with parchment paper, grease with butter and dust with flour. Preheat oven to 325ºF. Sift together the flour and baking powder and set aside. Zest the lemon and reserve for mascarpone cream. Combine maple syrup and lemon juice and set aside. With an electric mixer, cream the butter, sugar and vanilla pulp. Add one egg at a time to the butter mixture until well blended. Add half of the flour mixture and beat to incorporate. Beat in half of the maple syrup mixture. Repeat, adding the flour and maple syrup mixtures alternately. With a spatula, add ground walnuts and stir until just combined. Pour batter into prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pan, then remove and place on a large cake plate. Sprinkle with powdered sugar and garnish with the reserved toasted whole walnuts. Serve with Lemon Mascarpone Cream, whipped cream or ice cream.

Lemon Mascarpone Cream
½ cup mascarpone cheese
½ cup chilled whipping cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
grated zest of one lemon

Whip the mascarpone, cream, sugar, vanilla and lemon zest together until soft peaks form and serve alongside each slice of cake.