(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

To serve four

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.


(Serves six)

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.

Serves 6

For the fish:
2 medium filets of monkfish, bone in and cut into 8 oz. steaks
1/2 cup finely chopped black olives
1 Tablespoon basil pesto
Zest and juice of 1 lemon
8 oz. thinly sliced, imported prosciutto
2 Tablespoons olive oil

For the Sauce:
5 medium steamed artichokes hearts
1 full bottle, full bodied, dry white wine, preferably from Provence
1 quart of fish or vegetable stock
6 medium shallots, chopped
5 cloves garlic, minced
1 1/2 Tablespoons olive oil
5 sprigs of fresh lavender or 3 dried, tied in cheesecloth
Juice of 1 lemon
Chopped garlic, salt and pepper to taste.

To prepare the fish:
In a bowl combine all ingredients except prosciutto, with the monkfish steaks, let marinate for two hours in a cool place, covered. Remove monkfish from marinade, wrap with the prosciutto slices. Place in a hot skillet and brown on all sides. Place on a roasting rack and into a pre-heated 425° oven. Cook approximately 15 minutes, or until just cooked through. Be careful not to overcook.

To prepare the sauce:
Heat a medium saucepan, add olive oil, shallots and stir with wooden spoon until golden brown. Add the garlic, cook for 10 seconds and add the wine. Bring to a boil, simmer until reduced by one third, add the stock. Reduce by one third. Add the chopped artichokes and the lavender. Remove from heat and allow to steep for 15 minutes. Remove lavender and purée the broth. Season with lemon juice and additional garlic and salt and pepper to taste.

Divide the broth between 6 large, heated bowls. Place 1 portion of fish in the center of each and serve immediately.

Shrimp Preparation

11/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 tsp minced garlic
2 tablespoons unsalted butter, softened
Juice of
1/2 lemon
Salt and pepper to taste

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.
Serves 6

Kumquat Chutney

7 kumquats
1/2 tsp. unsalted butter
1 small yellow onion, diced
1 red bell pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1/2 tsp. grated fresh ginger
3/4 tsp. garlic, minced
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground mace
1 pinch cayenne pepper
2 tablespoons sherry vinegar
1 tablespoon cider vinegar
1/4 cup light brown sugar
1/2 cup dry white wine
1 tablespoon lemon juice
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.
Serve hot or at room temperature. With this dish it should be served hot.
Makes 2 cups

Scallion Flat Bread

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tablespoon olive oil
1/2 tsp. fresh ground black pepper
2-3 scallions, sliced very thinly
1/4 cup cold water

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.
On a lightly floured board roll out dough into a 12" x 18" rectangle. Place on a parchment-lined baking sheet and bake until golden brown, 10-15 minutes.
Allow to cool slightly. Cut into 12 large triangles.

Makes 6 servings.

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
1/2 small onion, minced
3 cloves garlic, minced
pinch saffron
1 1/2 c. fish fumet (fish stock, available at most fish markets or specialty stores)
1 1/2 c. dry Riesling wine
6 3 ounce pieces cod, lightly seasoned with salt and fresh ground black pepper
18 Maine mussels, washed and de-bearded
turnips, see note
carrots, see note
potatoes, see note
fennel, see note
1/4 c, peeled, seeded and diced tomato
lemon juice, to taste
salt and pepper, to taste

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.

Serves 6

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.

cobbler.gif (2374 bytes)
6 Servings

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
3 medium Vidalia onions, sliced thin
1 1/2 pints raspberries
2 oz. Armagnac
1 1/2 tsp. fresh thyme leaves
2 oz. sugar
Salt and pepper to taste

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.

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To serve 2:

1 red bell pepper
1-1 1/4 pound lobster, cooked and shelled
1/2 pound Pappardalle
1/4 pound Crimini mushrooms, washed, stemmed, quartered, and sautéed in butter
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup white wine
2 tomatoes, peeled, seeded and chopped
1/2 cup fava beans shelled, blanched and peeled

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.

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Serves six

1 qt. vegetable stock
10 ears of corn
1 1/2 lbs. Chanterelles, trimmed and brushed
2 leeks, washed, sliced into 1 inched lengths
1 cup dry sherry
1 1/2 cups dry white wine
4 shallots, thinly sliced
3 cloves garlic, chopped
1/2 cup cream
Nutmeg, lemon juice, salt & pepper to taste
Olive oil

For flan:
1 cup roasted red bell peppers
2 egg yolks
1 egg white
1 tsp. arrowroot
lemon juice to taste
1 basil leaf

Roast corn on the husk in a 450 degree oven for 20 minutes. Let cool, remove husk, and cut away kernels. Reserve kernels. Using a 6-qt. 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 till 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 till smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste.

Flan method (can be made 24 hours in advance by reheating before serving):
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.

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