Summer in the
This menu is meant to be light
(if you leave out the ice cream) and refreshing. It is also a very sophisticated
selection, go figure, but some of your friends might not know what a Polenta
Soufflé consists of. Tell them polenta. The salsa recipe calls for a food processor
but you can hand chop if you don't have one. You want salmon with the skin on,
a fillet, not a steak. You can cook the fish over high heat with skin side down
and it will not dry out, when you flip it though, remember to re-oil the grill
or it will stick. The soufflé can be prepared and refrigerated before you bake
it up to 1 hour ahead. The ice cream must be done one day ahead. Enjoy.
Summer in the City
This menu serves 6.
Roma Salsa with Garlic
Cider and Brown Sugar Filet
Blueberry Ice Cream
Roma Salsa with Garlic Toasts:
2 large garlic cloves
1 large shallot
1 stick unsalted butter, room
1/2 large red onion cut into
1/2 cup lightly packed fresh
1 lb. ripe plum tomatoes, halved
3 tablespoons freshly grated
3 tablespoons fresh limejuice
2 tablespoons olive oil
1-tablespoon balsamic vinegar
16-1/2 inch thick French bread
For the garlic butter: finely
chop the garlic and shallot in food processor. Add butter and blend until smooth.
Season with salt and pepper.
For salsa: coarsely chop onion
and basil in processor. Add tomatoes and coarsely chop using on/off turns. Transfer
salsa to bowl. Mix in cheese, limejuice, oil and vinegar. Season with salt and
Preheat broiler. Arrange bread
slices on baking sheets, spread with garlic butter, and broil until brown and
crisp. Drain the salsa and serve with the toasts.
Cider and Brown Sugar Fillet:
Cider and Brown Sugar Marinade:
6 oz can frozen apple cider
or juice concentrate, thawed
2 tablespoons vegetable oil
1-tablespoon brown sugar
2-lb salmon fillet, with skin
on, about 1 inch thick
Mixed Spice Rub:
1 tablespoon cracked black
1 tablespoon cracked mustard
1 teaspoon crushed dried hot
1-teaspoon ground coriander
Vegetable oil spray
At least 1 hour and up to 4
before you plan to grill, prepare the marinade, combining the ingredients in
a bowl. Put the fish in a bag and pour the marinade in. Refrigerate it. When
ready drain it and cover the flesh side with the dry rub ingredients (mix them
first). Let sit for 30 minutes. Fire up the grill to high. Oil the grate and
cook the fish skin side down for 5 to 6 minutes, until the skin is nearly black.
Turn and cook for and additional 3 to 4 minutes. It will be done when just opaque
pink at the center. Carefully peel the skin off and serve.
4-1/2 tablespoons butter
3/4-cup polenta (or cornmeal)
1-3/4 cups chicken broth
1-cup heavy whipping cream
1/2 cup freshly grated Parmesan
4 large egg yolks, beaten
5 large egg whites, stiffly
Preheat oven to 375. Grease
a 2-1/2 to 3-quart casserole or soufflé dish. Melt butter in a large skillet.
Add polenta and cook 2 minutes. Stir in broth and cream. Bring to a boil and
simmer uncovered for 5 minutes. Remove from the heat and add the cheese, salt,
and egg yolks. Stir until combined. Fold in egg whites. Spoon into prepared
dish and bake for 35 minutes.
1-cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup green bell pepper
1 tablespoon chopped parsley
2 tablespoons chopped pimento
2 tablespoons chopped green
1 LB thin fresh asparagus,
trimmed and blanched
Add asparagus to other ingredients
and marinate several hours in the refrigerator.
Blueberry Ice Cream:
1-pint (2-1/2 cups) fresh blueberries
1/4-cup fresh lemon juice
1-cup heavy cream
1/2 cup half and half
6 large egg yolks, well beaten
In a heavy saucepan, over medium
low heat, place berries, lemon juice and sugar. Bring the mixture to a boil,
stirring frequently. Boil slowly for 35 minutes. Cool the mixture and puree
it in a food processor or blender. Scald the cream and half-and-half together.
Lower heat to very low. Put a dash of hot cream into egg yolks and stir it in
quickly. Pour the hot yolk mixture into the hot cream mixture, whisking constantly.
Cook over low heat until it thickens and coats the back of a spoon (170-180
degrees). Put the pan in a larger pan of ice water and stir until it is cool.
Combine the blueberry puree and custard and chill overnight. The next morning
freeze in an ice cream maker according to manufacturer's instructions