Summer Eats

Starter:

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-and-goat-cheese-napoleon-with-balsamic-basil-vinaigrette-recipe/index.html

Pineapple Polenta Squares with Shrimp
http://www.foodnetwork.com/recipes/food-network-kitchens/pineapple-polenta-squares-with-shrimp-recipe/index.html

Soup:Watermelon Gazpacho
http://www.foodnetwork.com/recipes/watermelon-gazpacho-recipe/index.html

Balsamic Glaze: 2 cups balsamic vinegar Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately = cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.

Main:

Tangerine-Maple Glazed Chicken Thighs and Drumsticks
http://www.foodnetwork.com/recipes/bobby-flay/tangerine-maple-glazed-chicken-thighs-and-drumsticks-recipe/index.html

Desert:

Grilled Bananas Foster
http://www.foodnetwork.com/recipes/sandra-lee/grilled-bananas-foster-recipe/index.html

Outdoor Grilling

The photographer apologizes for showing up late and hence taking photos pretty much in the dark (they did not turn out great - sorry).

May's Brunch

Passover/Good Friday

Galette des Rois (Three Kings Cake) & Almond paste recipe

Chef's Note

The three kings' cake or galette, made from puff pastry in which a bean is hidden (to determine the king or queen of the day) is a staple of classical French cuisine.

Ingredients

- 250 g (9 oz.) puff pastry

- 1 egg yolk, thinned with a drop or two of water

- almond paste

- 1 dry bean

Method

1. Divide the puff pastry in half; roll out to form two discs;
2. place the first disc on a baking sheet; spread a layer of almond paste on top; place the bean inside; cover with the second circle of pastry;
3. using a knife, create a decorative pattern on the top of the pastry; brush with the beaten egg yolk;
4. bake at 180° C (350° F) for 20-25 minutes, until the top is nicely browned.

ALMOND PASTE

Ingredients: 10 oz dried blanched almonds 10 oz powdered sugar 5 oz sugar 1/4 cup corn syrup 1 cup water Directions: Make a sugar syrup with by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let if boil for a few seconds. Let is cool. Blanch almonds by pouring boiling water over them in a bowl, enough to cover. Let it sit for about 2-3 minutes. Drain, rinse with cold water, drain, rinse with cold water again, drain. Almonds should now be ready to be popped out of shell. Dry then proceed to next step. Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste. Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator.

Tapenade

Ingredients

• 1/2 pound good black olives, such as kalamata, pitted and diced
• 3 tablespoons capers, drained
• 8 anchovy fillets
• 1 garlic clove, minced
• 1/2 cup good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon minced fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 baguette, sliced and toasted

Directions

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Serve on toasts.

Bouillabaisse Recipe

Bouillabaisse Recipe

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Ingredients

· 3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)

· 1/2 cup Olive oil

· 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails

· 1 cup thinly sliced onions

· 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced

· 2 cloves garlic, crushed

· 1 large tomato, chopped, or 1/2 cup canned tomatoes

· 1 sweet red pepper, chopped

· 4 stalks celery, thinly sliced

· 2-inch slice of fennel or 1 teaspoon of fennel seed

· 3 sprigs fresh thyme or 3/4 teaspoon dried thyme

· 1 bay leaf

· 2-3 whole cloves

· Zest of half an orange

· 1/2 teaspoon powdered saffron

· 2 teaspoons salt

· 1/4 teaspoon freshly ground black pepper

· 1 cup clam juice or fish broth

· 2 Tbps lemon juice

· 2/3 cup white wine

· Sliced French bread

Method

1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown.

2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add shrimp, crabmeat or lobster tails, cut into pieces or left whole.

3 Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer.

4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slightly toasted. Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille.

Directions for Sauce Rouille:

1 Tbsp hot fish stock or clam broth.
2 cloves peeled garlic
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits (French bread of the bouillabaise)
1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.