(New) Chilled Melon Soup with Anise Hyssop
Beet and kale risotto
Sweet corn and chanterelle soup with red pepper flan
Roasted Monkfish in Prosciutto and Black Olives with Artichoke Lavender Broth
Sautéed Shrimp with Kumquat Chutney and Scallion Flat Bread
Dayboat Cod and Maine Mussel Stew with Saffron and Riesling
Native raspberry cobbler
Papperdalle and Maine lobster with Crimini mushrooms,
Roasted red peppers and fava beans
As with all risottos, this is best if served immediately. You may however, make this up ahead of time. If you do, you should spread it out on a baking sheet to let it cool quickly, then cover and refrigerate. Re-heat carefully adding a bit more beet juice and court bouillon, to obtain the correct texture.
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup Arborio rice
2 teaspoons garlic
1/2 cup white wine
1 cup court bouillon
1 cup beets, diced bite size, just covered with court bouillon and simmered until tender. Drain and reserve the juice.
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon kosher salt
1/4 teaspoon ground white pepper
2 teaspoons lemon juice
2 teaspoons white truffle oil
1/2 cup kale leaves, washed, dried and coarsely chopped
In a heavy bottomed saucepan, sauté the onion in the oil until translucent.
Lower the heat and add the Arborio rice. Sauté for 3-4 minutes. Add the garlic and cook for 15 seconds.
Raise heat to medium high. Add the white wine and stir constantly until it has been absorbed. Add the court bouillon and repeat the same process. When all the liquid has been absorbed, add the beets, beet juice, heavy cream and all seasonings. Note: The process of stirring and letting all the liquid absorb takes about 18-20 minutes altogether. Simmer until tender. Fold in the kale and let warm through. Serve immediately.
2 ripe cantaloupes
2 cups champagne
1 Tbl. Sugar
1 oz. Anise hyssop leaves, for garnish
1 tea. Salt
Peel and seed one of the cantaloupes. Cut into 1-inch chunks and place in blender with the Champagne and sugar. Blend for one minute. Strain; chill for thirty minutes.
Cut the second melon in half and seed.
Take a spoon and shave out the meat of the melon in thin ribbons and place in a chilled bowl. Refrigerate until ready to serve.
Ladle the blended chilled soup over the melon ribbons.
Wash anise hyssop leaves, cut into thin slices, and sprinkle on soup for garnish.
For the fish:
For the Sauce:
To prepare the fish:
To prepare the sauce:
Divide the broth between 6 large, heated bowls. Place 1 portion of fish in the center of each and serve immediately.
11/2 pounds large shrimp, peeled and deveined
In large sauté pan heat oil over medium heat. Add shrimp to pan and sauté about 2 minutes until shrimp just begin to turn pink and opaque Add garlic, butter and lemon juice until shrimp are just cooked through, another 2-3 minutes. Season with salt and pepper to taste.
With sharp knife or vegetable peeler, peel outer skin off kumquat. Slice into thin julienne strips and reserve.
In a medium non-stick saucepan melt butter over medium heat and allow to brown lightly. Reduce heat to low and add onion. Sauté for 2-3 minutes until softened slightly. Add kumquats, peppers, ginger, garlic and spices. Cook for 2 minutes to heat and blend. Add both vinegars and brown sugar. Cook slowly, stirring frequently to prevent scorching until mixture thickens and becomes syrupy. Add white wine, cover and cook over low heat for 1 hour. Continue to stir occasionally, adding a little water if necessary. Season to taste with lemon juice, salt and pepper.
Scallion Flat Bread
1 cup all-purpose flour
Combine all ingredients except water. Slowly add the water, kneading by hand, adding just enough to combine and make a firm, smooth dough. Knead dough lightly for 1 minute. Cover and refrigerate for 1 hour.
Pre-heat oven to 400.
Method of Presentation
Pre-warm 6 large plates. On each, spread equal amounts of kumquat chutney in an even layer. Arrange shrimp in the center of chutney and serve with 2 flat bread triangles.
2 Tablespoons butter
Method of preparation:
In heavy-bottomed sauce pan melt butter gently over medium heat. Add onion and sauté 1 minute. Add the garlic and sauté for 30 seconds. (Note: Be very careful during the previous three steps not to let the butter, onions or garlic brown, you just want them softened.) Add the saffron, water, Riesling, mussels and cod. Bring to a quick boil. Immediately reduce heat to a simmer and cover. Allow to cook for 3-4 minutes. Add the vegetables. Heat through for 1 minute. Season and serve in shallow soup bowls.
Note: At L'Espalier we "turn" (tourné) the turnips, carrots, potatoes and fennel. This means to cut each vegetable into 1" cylinders and carve into neat oval shapes. If you choose to do this allow 2 pieces per vegetable per serving. Alternately you may simply cut each vegetable into medium dice. and allow 1 tablespoon per vegetable per serving. When the vegetables are properly cut, blanch each vegetable separately by boiling until almost cooked through. Drain immediately, plunge into a bowl of ice water and drain thoroughly. This process may be done up to 1 day ahead of time.
Note: This can be served with the roasted pork. It is also a great accompaniment for game birds and would be equally delicious with foie gras.
For bisquit topping:
Sift together 1 cup stirred all-purpose flour, 2 Tbsp. sugar, 1 1/2 tsp. baking powder and 1/4 tsp. salt. Cut in 1/2 cup of butter until coarse crumb consistency. Combine 1/4 cup milk, 1/4 cup cream and 1 slightly beaten egg. add all at once to dry ingredients, stirring just till moistened. Set aside.
For the filling:
2 oz. butter
Pre-heat oven to 400.
In a large frying pan, melt the butter over medium heat. Add the Vidalia onions and cook slowly, stirring often, being careful not to let them burn, until onions are very soft and caramelized, about 10-15 minutes. Remove from heat and add the remaining ingredients. Pour filling into an 8" round baking dish. Spoon bisquit topping on top in six equal portions. Bake for 20-25 minutes until lightly golden browned on top. Serve warm.
To serve 2:
1 red bell pepper
1-Rub the pepper lightly with olive oil and season with salt and pepper. Over an open flame or under broiler, char the pepper on all sides. Place in a small bowl and cover with plastic wrap. Allow to cool to room temperature. Peel the charred skin off and scrape out the seeds. Cut the pepper into strips and reserve.
2-Sauté the shallots, garlic, mushrooms, tomatoes and fava beans together. In a little bit of butter until the favas are just tender. Add the white wine and heat briefly to cook out the alcohol. Add the lobster just to heat through. Season to taste.
3-Cook the papardalle until tender. Drain and season with a little butter, lemon juice, salt, pepper and freshly grated Reggiano Parmesan to taste. When the order is needed the crimini mushrooms, tomatoes, and favas will be sautéed together. Pappardalle will be boiled and seasoned with butter, peppers and Regianno Parmesan, lemon juice, salt and pepper.
4-Twirl the pasta around a fork into two neat mounds and place each on a heated serving plate. Top each mound with the lobster and vegetable mixture. Serve immediately.
Flan method (can be made 24 hours in advance by reheating before serving):
Method of serving:
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