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Original Recipes
Soup du jour
Sweet Corn Chowder with Lemon Thyme-
Serves six-
- 3 ears sweet corn, kernels removed
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, cut into a fine dice
- 1 small red bell pepper, cut into a fine dice
- 2 ribs celery, cut into a fine dice
- 3 small new potatoes, cut into a small dice
- 8 cups vegetable stock
- 1 cup 1/2 and 1/2
- 1/4 cup light roux (flour and butter )
- 1 tablespoon minced lemon thyme
- Salt and pepper to taste
Sweat all the vegetables together, except the corn, in a dash of oil until they are translucent. Add the corn and corn two or three more minutes. Add the stock and the potatoes bring to a boil. Simmer until potatoes are tender, about 10 minutes, and add the roux to thicken. Stir in the thyme and the half and half and season to taste. Serve immediately.
Appetizers
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Shrimp and Scallop Cakes
with Peach Peppercorn Vinaigrette-
Serves six |
For the cakes:
- 1/4 pound bay scallops
- 1/4 pound raw shrimp meat
- 2 shallots, minced
- 2 cloves garlic, minced
- A dash of white wine
- 2 tablespoons minced chives
- 1 egg white
- 1 tablespoon bread crumbs
- Salt and pepper
For the vinaigrette:
- 1 ripe peach, seeded and peeled
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoons canola oil
- Dash of lemon juice
- Salt and a generous amount of freshly cracked black pepper
- Extra canola oil for cooking the cakes
Sauté the shallots and garlic until tender. De-glaze with the wine, and reduce. Cool the mixture. Puree the scallops in food processor, be sure not to over blend. Mince the shrimp meat and blend with the scallops. Add the cooled shallots and garlic and mix in the remaining ingredients. Form into twelve evenly sized cakes.
Puree the peach in a food processor with the mustard and vinegar. Slowly drizzle in the oil until emulsified. Add the lemon juice and season to taste.
Pan fry the cakes in a hot skillet with the canal oil until golden brown on both sides. Do not over cook.
Present the cakes on a pool of the vinaigrette with sliced fresh peaches, spears of chives and a twist of cracked black pepper as garnish.
Green Chili Polenta Cakes with Red Chili Cream- Serves six
For the polenta cakes:
- 1 1/2 cups polenta
- 1/2 cup diced roasted green chilies
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- Salt and pepper
- 1/4 cup grated parmesan cheese
For the red chili cream:
- 1 shallot, minced
- 1 clove garlic minced
- 1 tablespoon ground ancho chili pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- Dash of lemon juice
- Salt and pepper
To start the polenta, sweat the onion and garlic in a dash or oil. Add the green chilies and the stock and bring to a boil. Stir in the polenta and keep stirring until the spoon stands up-right without falling over, about ten minutes. Turn out onto a cookie sheet and cover with plastic wrap and refrigerate for a minimum of three hours. When well chilled flip the cookie sheet onto a cutting board and cut the polenta into twelve triangles or other shape. Pan fry until golden brown and crispy. Keep warm in oven.
To start the sauce, sweat the the shallots and garlic in a dash of oil until translucent. Add the wine and chili pepper and reduce by three quarters. Add the cream and simmer until reduced to desired consistency. Finish with lemon juice and season to taste.
Present crispy cakes on a pool of the cream sauce.
Accompaniments
| Asparagus with Toasted
Hazelnut Butter and Lemon-
Serves six |
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- 1 1/2 pounds asparagus
- 1 cup chopped raw hazelnuts
- 2 tablespoons whole butter
- Juice of one half lemon
- Salt and freshly cracked pepper
Trim the asparagus spears with a bias cut. Blanch in boiling salted water until 3/4 done, about 1 minute. Remove from water and refresh in ice water.
In a skillet, toast chopped hazelnuts in one tablespoon of butter, slightly browning the butter, while not burning it. Add the blanched asparagus and heat through. Off heat finish with remaining butter and freshly squeezed lemon juice and salt and pepper.
Orzo with Three Onion Sauce- Serves Six
- 1 pound dry orzo
- 1 onion, minced
- 6 cloves garlic, minced
- 1 leek, finely diced
- 1 cup white wine
- 3 cups chicken broth
- 1/2 cup virgin olive oil
- 1 cup parmesan cheese
- Salt and pepper to taste
Boil the orzo until al dente. Remove and chill with a dash of olive oil. Sweat the garlic, onions and leeks in a dash of olive oil until translucent, about five minutes. De-glaze with the wine and reduce by three quarters. Add the stock and the remaining olive oil and reduce again by half. Add the cooked pasta and heat through in the simmering liquid. Add the cheese and season. Serve immediately.
