92 degrees. No way am I going near the stove. Seviche to the rescue. Actually I had never made seviche before and didn’t know whether George would like it. As it turned out, I needn’t have worried on either count. In fact, the meal seemed like a celebration of summer. Next time I may serve it with Prosecco.
Menu
Cold Avocado and Buttermilk Soup
Seviche
Boston lettuce and grape tomatoes for garnish
Wine: Babich Sauvignon Blanc, 2010
Dessert: Cantaloupe with Fresh Figs
Recipe Cold Avocado and Buttermilk Soup
1 ripe avocado
1 tablespoon green onion, chopped
4-5 sprigs fresh tarragon, finely chopped
Salt, pepper, lemon juice
1 ½ buttermilk, more if needed
2 shrimps, peeled and cooked
Split the avocado lengthwise; remove the pit and scoop out the pulp. Put the avocado in a blender together with the other ingredients and blend until smooth. Adjust seasoning and desired thickness. Serve in small soup bowls topped with shrimp.
Recipe Seviche
¼ lb each of fillet of sole and scallops, sliced into strips
1/3 cup freshly squeezed lime juice
¼ cup olive oil
2 tablespoons green onions, chopped
2 tablespoons parsley, chopped
1 garlic clove, minced
Salt and pepper
Dash of Tabasco
Boston lettuce and grape tomatoes for garnish
Place the fish pieces into a dish. Pour the lime juice over it, cover, and refrigerate for 3 to 4 hours, until the fish has turned opaque. Drain off the lime juice; combine the remaining ingredients and pour over the fish. Mix well, adjust seasoning and refrigerate till ready to use.
Line serving plate with lettuce leaves, spoon seviche over it and decorate with grape tomatoes, cut in half.
Our Daily Dinner
July 16, 2011
July 11, 2011
Favorite Summer Salad: Frisée aux Lardons
When it comes to summer salads I become a confirmed Francophile
again. Consider their carrottes râpes and celery root remoulade, plus my all time favorites: Salade Niçoise and Frisée aux Lardons, also known as Salade Lyonnaise, after its origin city Lyon. The Niçoise presents no problem as long as you use haricots verts and a good canned tuna. The frisée, however, calls for some ingenuity because it depends on frisée and lardons, two French products not readily available.
The almost white, frizzy frisée has a slightly peppery, bitter taste
that is quite unique. You could use chicory, of course, but the texture and flavor won’t be the same. Lardons is a French type bacon that does not exist in this country. However, if you get double smoked bacon and blanch it for ten minutes in simmering water, it resembles the French version.
Frankly, I was more worried about poaching the eggs and for good reason. The white of the first poached egg got lost in the water, leaving me with the egg yolk. The second attempt was a little better but not great. Trying it again, I cracked the egg into a small soup ladle and slipped it into the water. Lo and behold, it produced a nice looking poached egg.
Menu
Canapés with Anchovy Butter
Frisée aux Lardons
Wine: Château d’Oupia, Minervois Rosé 2010
Dessert: Chocolate Yogurt
Recipe Frisée aux Lardons
¼ pound frisée, rinsed, dried, torn into bite-size pieces,
2 ounces thickly cut double smoked bacon, cut into small squares and blanched (I did that in the morning)
2 eggs (the fresher the better)
Water with a few drops of white or sherry vinegar
½ cup croutons
Vinaigrette
Place frisée and croutons in a mixing bowl. Prepare vinaigrette and toss with the frisée. Divide into two plates. Sauté the blanched bacon until golden. Remove and spoon over frisée. Heat water and vinegar in a saucepan. Bring liquid to a bare simmer. Break egg into a teacup and slip into simmering liquid for about 2 minutes for runny yolk to 3 minutes for firm one.* Remove the egg with a slotted spoon and set aside. Poach the other egg. Top each salad with the poached egg and grind some black pepper of it.
*For me, the small soup ladle worked better.
All told, it was a lovely meal. However, George thought the Rosé was too alcoholic and lacked finesse.
again. Consider their carrottes râpes and celery root remoulade, plus my all time favorites: Salade Niçoise and Frisée aux Lardons, also known as Salade Lyonnaise, after its origin city Lyon. The Niçoise presents no problem as long as you use haricots verts and a good canned tuna. The frisée, however, calls for some ingenuity because it depends on frisée and lardons, two French products not readily available.
The almost white, frizzy frisée has a slightly peppery, bitter taste
that is quite unique. You could use chicory, of course, but the texture and flavor won’t be the same. Lardons is a French type bacon that does not exist in this country. However, if you get double smoked bacon and blanch it for ten minutes in simmering water, it resembles the French version.
Frankly, I was more worried about poaching the eggs and for good reason. The white of the first poached egg got lost in the water, leaving me with the egg yolk. The second attempt was a little better but not great. Trying it again, I cracked the egg into a small soup ladle and slipped it into the water. Lo and behold, it produced a nice looking poached egg.
Menu
Canapés with Anchovy Butter
Frisée aux Lardons
Wine: Château d’Oupia, Minervois Rosé 2010
Dessert: Chocolate Yogurt
Recipe Frisée aux Lardons
¼ pound frisée, rinsed, dried, torn into bite-size pieces,
2 ounces thickly cut double smoked bacon, cut into small squares and blanched (I did that in the morning)
2 eggs (the fresher the better)
Water with a few drops of white or sherry vinegar
½ cup croutons
Vinaigrette
Place frisée and croutons in a mixing bowl. Prepare vinaigrette and toss with the frisée. Divide into two plates. Sauté the blanched bacon until golden. Remove and spoon over frisée. Heat water and vinegar in a saucepan. Bring liquid to a bare simmer. Break egg into a teacup and slip into simmering liquid for about 2 minutes for runny yolk to 3 minutes for firm one.* Remove the egg with a slotted spoon and set aside. Poach the other egg. Top each salad with the poached egg and grind some black pepper of it.
*For me, the small soup ladle worked better.
All told, it was a lovely meal. However, George thought the Rosé was too alcoholic and lacked finesse.
July 6, 2011
There’s Always Room for Improvement, plus a Word about Mustard
Improvement Example: Roasted Chicken with Dijon Mustard
When I first made the chicken with mustard sauce, (June 20, 2011)
I overcooked the chicken. To avoid tis from happening again, I brined the chicken (which makes them juicy) and sautéed them for 3 minutes for side. Instead of heavy cream, I used regular milk, which worked just as well. Happy to say, the meal was a success.
Menu
Roasted Chicken with Dijon Mustard Sauce
Baked Cauliflower
Watercress Salad
Wine: Wölffer Estate Rosé 2010
Dessert: Grapes
Roasted Chicken with Dijon Sauce
½ skinless, boneless chicken breast, pounded flat, cut in half
salt and black pepper
1 tablespoon canola oil
2 small shallots, thinly sliced
2 tablespoons white wine
2 tablespoons whole milk
1 tablespoon Dijon mustard, more if desired
Chopped parsley for garnish
Pat chicken dry and season lightly with salt and pepper. Heat oil in a sauté pan. When hot, add chicken and sauté, three minutes per side. Remove from pan. Add shallots and wine to the pan juices. Raise heat and boil until reduced by half. Add the milk and boil until slightly thickened. Whisk in mustard, and adjust seasoning. Pour the sauce over the chicken and garnish with the chopped parsley.
Baked Cauliflower (Oct. 19, 2010)
1 small head of cauliflower
Juice of half a lemon
2 tablespoons olive oil (more if needed)
Sea salt and black pepper
Opt. Grated Parmesan
Preheat oven to 400 degrees
Cut the cauliflower into florets and arranged in a single layer in an oven-proof dish. Sprinkle lemon juice over florets and drizzle with olive oil. Season with salt and pepper. Bake the dish in the preheated oven, uncovered, till cooked through (about 30-35 minutes), and the tops had turned lightly brown. Removed the dish from the oven and pour the remaining pan juices over the cauliflower. I skipped the grated cheese because I thought it would make the meal too rich.
I’ve been an advocate of Wöllfer Estate wines from the beginning. I wrote several articles about the wines and the wine maker Roman Roth with whom we became friends. The Wöllfer Rosé is a classic Provençal style rosé, of medium weight and a lovely bouquet.
Second example: gilding the lily. Grilled Salmon with Mustard Glaze (posted March 19, 2011; redone June 24, 2011)
This is George’s all time favorite fish dish. I prepare it when I want to make up for a meal that didn’t turn out so well, or when I’ve run out of ideas. When I told George that I was planning to make salmon with mustards glaze for dinner, he said: “Get some Prosciutto to go with it.”
I couldn’t see it at first, but it turned out to be a brilliant idea. The different textures between the fish and the Prosciutto, and the sweet glaze and salty ham, were magical. Not exactly kosher, but heavenly in a pagan kind of way.
Quite incidentally, both dishes involved Dijon mustard. It reminded
me of my press trip to Dijon, sponsored by Maille’s public relations company. I became so enamored with mustard, I decided to write a book on the subject. Nothing came of it, but I organized a mustard tasting dinner for members of Les Dames d’Escoffier, an event that was highlighted by a mustard pump, flown in from Paris, to dispense fresh mustard, and wrote a mustard article for Food Arts that included some 20 recipes. So be prepared for some upcoming mustard driven dishes.
When I first made the chicken with mustard sauce, (June 20, 2011)
I overcooked the chicken. To avoid tis from happening again, I brined the chicken (which makes them juicy) and sautéed them for 3 minutes for side. Instead of heavy cream, I used regular milk, which worked just as well. Happy to say, the meal was a success.
Menu
Roasted Chicken with Dijon Mustard Sauce
Baked Cauliflower
Watercress Salad
Wine: Wölffer Estate Rosé 2010
Dessert: Grapes
Roasted Chicken with Dijon Sauce
½ skinless, boneless chicken breast, pounded flat, cut in half
salt and black pepper
1 tablespoon canola oil
2 small shallots, thinly sliced
2 tablespoons white wine
2 tablespoons whole milk
1 tablespoon Dijon mustard, more if desired
Chopped parsley for garnish
Pat chicken dry and season lightly with salt and pepper. Heat oil in a sauté pan. When hot, add chicken and sauté, three minutes per side. Remove from pan. Add shallots and wine to the pan juices. Raise heat and boil until reduced by half. Add the milk and boil until slightly thickened. Whisk in mustard, and adjust seasoning. Pour the sauce over the chicken and garnish with the chopped parsley.
Baked Cauliflower (Oct. 19, 2010)
1 small head of cauliflower
Juice of half a lemon
2 tablespoons olive oil (more if needed)
Sea salt and black pepper
Opt. Grated Parmesan
Preheat oven to 400 degrees
Cut the cauliflower into florets and arranged in a single layer in an oven-proof dish. Sprinkle lemon juice over florets and drizzle with olive oil. Season with salt and pepper. Bake the dish in the preheated oven, uncovered, till cooked through (about 30-35 minutes), and the tops had turned lightly brown. Removed the dish from the oven and pour the remaining pan juices over the cauliflower. I skipped the grated cheese because I thought it would make the meal too rich.
I’ve been an advocate of Wöllfer Estate wines from the beginning. I wrote several articles about the wines and the wine maker Roman Roth with whom we became friends. The Wöllfer Rosé is a classic Provençal style rosé, of medium weight and a lovely bouquet.
Second example: gilding the lily. Grilled Salmon with Mustard Glaze (posted March 19, 2011; redone June 24, 2011)
This is George’s all time favorite fish dish. I prepare it when I want to make up for a meal that didn’t turn out so well, or when I’ve run out of ideas. When I told George that I was planning to make salmon with mustards glaze for dinner, he said: “Get some Prosciutto to go with it.”
I couldn’t see it at first, but it turned out to be a brilliant idea. The different textures between the fish and the Prosciutto, and the sweet glaze and salty ham, were magical. Not exactly kosher, but heavenly in a pagan kind of way.
Quite incidentally, both dishes involved Dijon mustard. It reminded
me of my press trip to Dijon, sponsored by Maille’s public relations company. I became so enamored with mustard, I decided to write a book on the subject. Nothing came of it, but I organized a mustard tasting dinner for members of Les Dames d’Escoffier, an event that was highlighted by a mustard pump, flown in from Paris, to dispense fresh mustard, and wrote a mustard article for Food Arts that included some 20 recipes. So be prepared for some upcoming mustard driven dishes.
July 4, 2011
4th of July Celebrated on the 2nd
Over the past two years I had two scares over the 4th of July weekend. Once, my sister suffered a stroke on the 4th of July; at another time, George had to be rushed to the hospital because he had a hematoma. So, I am particularly glad to celebrate the holiday, but there was a different problem: 4th of July means hamburgers and hamburgers call for freshly ground meat. This year’s 4th of July falls on a Monday when the butcher is closed. Since I don’t own a meat grinder we had our 4th of July dinner on Saturday, July 2nd.
A few days ago the NY Times featured a recipe for “Japanese Burger with Wasabi Ketchup”, to be served with champagne. I toyed around with the idea of trying the Japanese burger but, since I like an honest-to-goodness burger, I skipped the Japanese version, but went for the wasabi ketchup. Much as I like champagne, I opened a bottle of a cru Beaujolais. We enjoyed a happy meal.
Menu
Hamburgers on toasted English Muffins with Wasabi Ketchup
Zucchini Chutney*
Wine: Juliénas 2009 Cru Beaujolais
Dessert: Watermelon Salad
Recipe: Wasabi Ketchup
¼ cup ketchup
1 tablespoon soy sauce
2 teaspoons wasabi paste
*The recipe for Zucchini Chutney appeared in my August 26, 2010 blog. If you need help, please contact.
I don’t normally care for watermelon, but this watermelon salad is fantastic. The recipe appeared in the July 9, 2010, but I so much want you to try it, I repeat it here and now. Refrigerate before serving.
Recipe Watermelon Salad
Equal amounts of
Watermelon, seeded, cut into cubes
Red onion, thinly sliced
Fresh strawberries, lightly mashed
Touch of lemon juice
Pinch of salt
1 Tablespoon olive oil
Sugar if needed
A few days ago the NY Times featured a recipe for “Japanese Burger with Wasabi Ketchup”, to be served with champagne. I toyed around with the idea of trying the Japanese burger but, since I like an honest-to-goodness burger, I skipped the Japanese version, but went for the wasabi ketchup. Much as I like champagne, I opened a bottle of a cru Beaujolais. We enjoyed a happy meal.
Menu
Hamburgers on toasted English Muffins with Wasabi Ketchup
Zucchini Chutney*
Wine: Juliénas 2009 Cru Beaujolais
Dessert: Watermelon Salad
Recipe: Wasabi Ketchup
¼ cup ketchup
1 tablespoon soy sauce
2 teaspoons wasabi paste
*The recipe for Zucchini Chutney appeared in my August 26, 2010 blog. If you need help, please contact.
I don’t normally care for watermelon, but this watermelon salad is fantastic. The recipe appeared in the July 9, 2010, but I so much want you to try it, I repeat it here and now. Refrigerate before serving.
Recipe Watermelon Salad
Equal amounts of
Watermelon, seeded, cut into cubes
Red onion, thinly sliced
Fresh strawberries, lightly mashed
Touch of lemon juice
Pinch of salt
1 Tablespoon olive oil
Sugar if needed
June 22, 2011
Midsummer Night Dinner, June 21
There isn’t an ounce of Scandinavian blood in me, but I love to celebrate midsummer night. I fondly recall a tip to Norway where we visited Oslo
and Bergen and took a catamaran to Stavangar. Stavangar was a lively town, filled with bright-eyed sailors, young amd old people their faces lobster red from too much sun. On our first evening, George and I had a leisurely dinner, went to the movies, spent time in the public library, and strolled over to cathedral square where we watched a group of masked ballet dancers on stilts. It was past midnight and still light.
A few years ago we gave a midsummer night party in Sag Harbor. We asked everybody to come dressed in white. People appeared in anything from wedding gowns to tennis outfits. We served white wine only and, with the exception of salmon, had as many white dishes as possible.
For this year’s midsummer night dinner, I concentrated on herring. To get it all together was far from practical but, then, being sentimenmtal never is. Main thing we enjoyed the evening.
Menu
Herring in Sour Cream*
Rollmops*
Matjes Herring*
Boiled Potatoes
Salmon Roe,** Blini,*** Sour Cream
Aquavit, O.P Anderson
White Grapes
*Schaller & Weber
** Katagiri
*** Zabar's
and Bergen and took a catamaran to Stavangar. Stavangar was a lively town, filled with bright-eyed sailors, young amd old people their faces lobster red from too much sun. On our first evening, George and I had a leisurely dinner, went to the movies, spent time in the public library, and strolled over to cathedral square where we watched a group of masked ballet dancers on stilts. It was past midnight and still light.
A few years ago we gave a midsummer night party in Sag Harbor. We asked everybody to come dressed in white. People appeared in anything from wedding gowns to tennis outfits. We served white wine only and, with the exception of salmon, had as many white dishes as possible.
For this year’s midsummer night dinner, I concentrated on herring. To get it all together was far from practical but, then, being sentimenmtal never is. Main thing we enjoyed the evening.
Menu
Herring in Sour Cream*
Rollmops*
Matjes Herring*
Boiled Potatoes
Salmon Roe,** Blini,*** Sour Cream
Aquavit, O.P Anderson
White Grapes
*Schaller & Weber
** Katagiri
*** Zabar's
June 20, 2011
The Practical Side of Me, Part II
Summer agrees with me. I love the long days; the fact I can go outside without a coat, hat and gloves. I love walking barefoot around the house and, beyond all of this, I love tending to our garden. It helps me function more efficiently, or so it seems. The other day, three dinners popped into my head simultaneously. I bought all ingredients in two stores: chicken breast, pulled pork, and chili at Ottomanelli; the rest (indicated by a*) I had in the house, or bought at Gristede’s.
Dinner # 1
Menu
Gazpacho*
Roasted Chicken with Dijon Sauce
Haricots Verts*
Wine: Coteaux d’Aix-en-Provence Rosé, 2010
Dessert: Frozen chocolate yogurt*
Recipe: Roasted Chicken with Dijon Sauce
½ chicken breast, pounded flat, cut in half
salt and black pepper
1 tablespoon canola oil
2 small shallots, thinly sliced
1 tablespoon white wine
2 tablespoons heavy cream
1 tablespoon Dijon mustard
Chopped chives or parsley for garnish
Pat chicken dry and season with salt and pepper. Heat oil in a sauté pan. When hot, add chicken, skin side down, and sauté to brown, 5 minutes per side. Depending on the thickness of the chicken breast, you may or may not have to bake it in the oven for additional few minutes.
Meanwhile, add shallots and wine to the pan juices. Raise heat and boil until reduced by half. Add the cream and boil until slightly thickened, about 1 minute. Whisk in mustard, and adjust seasoning. Pour the sauce over the chicken and garnish with the chopped herbs.
This could have been a great meal: the Dijon sauce tasted great; the haricots verts were excellent; the wine was good. Unfortunately, I had overcooked the chicken. Better luck next time.
Recipe Haricots Verts
1/2 pound of haricots verts, trimmed
2 teaspoons butter
1 shallot, sliced
Salt and pepper
Bring a pot of salted water to boil. Parboil haricots verts for 3 minutes. Plunge them into cold water, drain, and pat dry. In a medium sized sauté pan, melt the butter over medium heat. Add the shallots and sauté until translucent. Add the haricots verts and cook to desired doneness. (3 minutes if you like them crisp; longer if you like them lightly browned and soft.) Season with salt and pepper.
Even George, a stickler for etiquette, ate the haricots verts with his fingers.
Dinner # Two
Menu
Pulled Pork
Dill pickles*
Left-over sauerkraut*
Asparagus*
Wine: Bogle Petit Syrah, 2008
Dessert: Fresh pineapple*
I heated the pulled pork and stuffed the meat into two separate rolls, topped with sliced pickles. The asparagus were a bit too elegant for this trencherman’s meal. I had enough left-over for the following meal.
Dinner # Three
Menu
Steakhouse Chili
Rice*
Asparagus Salad*
Wine: Guigal, Côtes du Rhône, 2007
Dessert: Valhora Chocolate*
For sheer value, you can’t beat Ottomanelli’s steakhouse chili. I used to cook a mean chili on New Year’s Day and invited friends over for a five o’clock “help yourself chili and wine.” It simply doesn’t pay to cook chili for two people. Ottomanelli’s medium-sized container serves two. I like to add a bit of sweetness by cooking it with turnips and carrots. I may also add some red wine and serve the dish with grated cheddar cheese. The asparagus, made into a spicy salad, worked well.
Tomorrow’s dinner? If it’s Monday, it’s going to be Sushi of Gari.
Dinner # 1
Menu
Gazpacho*
Roasted Chicken with Dijon Sauce
Haricots Verts*
Wine: Coteaux d’Aix-en-Provence Rosé, 2010
Dessert: Frozen chocolate yogurt*
Recipe: Roasted Chicken with Dijon Sauce
½ chicken breast, pounded flat, cut in half
salt and black pepper
1 tablespoon canola oil
2 small shallots, thinly sliced
1 tablespoon white wine
2 tablespoons heavy cream
1 tablespoon Dijon mustard
Chopped chives or parsley for garnish
Pat chicken dry and season with salt and pepper. Heat oil in a sauté pan. When hot, add chicken, skin side down, and sauté to brown, 5 minutes per side. Depending on the thickness of the chicken breast, you may or may not have to bake it in the oven for additional few minutes.
Meanwhile, add shallots and wine to the pan juices. Raise heat and boil until reduced by half. Add the cream and boil until slightly thickened, about 1 minute. Whisk in mustard, and adjust seasoning. Pour the sauce over the chicken and garnish with the chopped herbs.
This could have been a great meal: the Dijon sauce tasted great; the haricots verts were excellent; the wine was good. Unfortunately, I had overcooked the chicken. Better luck next time.
Recipe Haricots Verts
1/2 pound of haricots verts, trimmed
2 teaspoons butter
1 shallot, sliced
Salt and pepper
Bring a pot of salted water to boil. Parboil haricots verts for 3 minutes. Plunge them into cold water, drain, and pat dry. In a medium sized sauté pan, melt the butter over medium heat. Add the shallots and sauté until translucent. Add the haricots verts and cook to desired doneness. (3 minutes if you like them crisp; longer if you like them lightly browned and soft.) Season with salt and pepper.
Even George, a stickler for etiquette, ate the haricots verts with his fingers.
Dinner # Two
Menu
Pulled Pork
Dill pickles*
Left-over sauerkraut*
Asparagus*
Wine: Bogle Petit Syrah, 2008
Dessert: Fresh pineapple*
I heated the pulled pork and stuffed the meat into two separate rolls, topped with sliced pickles. The asparagus were a bit too elegant for this trencherman’s meal. I had enough left-over for the following meal.
Dinner # Three
Menu
Steakhouse Chili
Rice*
Asparagus Salad*
Wine: Guigal, Côtes du Rhône, 2007
Dessert: Valhora Chocolate*
For sheer value, you can’t beat Ottomanelli’s steakhouse chili. I used to cook a mean chili on New Year’s Day and invited friends over for a five o’clock “help yourself chili and wine.” It simply doesn’t pay to cook chili for two people. Ottomanelli’s medium-sized container serves two. I like to add a bit of sweetness by cooking it with turnips and carrots. I may also add some red wine and serve the dish with grated cheddar cheese. The asparagus, made into a spicy salad, worked well.
Tomorrow’s dinner? If it’s Monday, it’s going to be Sushi of Gari.
June 13, 2011
Four Summer Meals
I had hardly finished my litany about the heat and how I handle our dinners, when the weather changed and turned cool. However since we are only at the beginning of summer, I know there be other dog days ahead, so herewith my solution.
Summer arrived with a vengeance. In fact, we are in the middle of a heat wave. Shopping in this heat is torture and never mind cooking. After a few mishaps I’ve developed a system that seems to work. First of all, I shop early in the morning, preferably before 10 AM. Ideally, I shop for three to four meals. Dishes should either be served cold, or to be made ahead of time. It’s like being back in the restaurant days when everything had to be planned.
Here is my hot weather dinner line up:
Dinner # One
Menu
Buttermilk Soup
Poulet Maison*
Salad
Wine: Moulin a Vent
Dessert: Chocolate Yogurt
The recipe for the buttermilk soup was given to me by my friend Alice who, in turn, copied if from Dorothy Rodgers' Summer Soup. I had no idea how this dish would come out. To my delight George liked it a lot and, since I did too, I’ll incorporate it into my repertoire.
Recipe Butter Milk Soup
8 medium-sized shrimp, cooked and peeled
1 1/2 cups buttermilk
1 tablespoon Dijon mustard, dissolved in a bit of buttermilk
1 small cucumber, diced
Fair amount of fresh dill, snipped
Pinch of salt and sugar
I reserved 2 of the cooked shrimps for garnish. I diced the remaining ones and mixed them into the buttermilk, together with the rest of the ingredients. I refrigerated the soup and adjusted the seasoning just before serving, placing one shrimp on top of the soup.
*Poulet Maison
For recipe see my blog of April 15, 2010. This was one of our most popular
dishes at La Colombe d’Or. It must be prepared ahead of time and then takes only 10 to 12 minutes to cook.
Dinner # Two
About every second week, we place an order with Fresh Direct: primarily cleaning material, paper goods, Snapple, coffee, and George’s favorite cheese Roquefort, plus some of Terrance Brennans’s frozen dishes.
Menu
Terrance Brennan: Fettuccini w/Shrimp, Tomato Confit & Pesto
Spinach with Garlic
Wine: Oyster Bay Sauvignon Blanc 2009
Dessert: Grapes
It took 8 minutes to get this meal on the table. Terrence Brennan’s dish looks appetizing and is tasty. The spinach was perfectly cooked. I just added a bit more garlic and oil.
Dinner # Three
Menu
Deviled Eggs
Tuna Fish/ Cannellini Salad
Carottes Râpées (carrot salad)
Wine: Rosé Chateau d’Oupia (Minervois) 2009
Dessert: Valrhora Chocolate
Recipe Tuna/Cannellini Salad
The salad is very satisfying, easy to prepare and fool proof.
1 can tuna fish packed in olive oil (I use imported “Genova Tonno”)
1 can cannellini beans, drained and rinsed
1 small red onion, finely chopped
1 tablespoon Italian parsley, chopped
Pinch of dried oregano
1 tablespoon olive oil
Salt and black pepper
Break tuna into coarse pieces. Then mix all ingredients together and serve at room temperature.
Recipe Carottes Râpées
3 carrots, peeled and cut into chunks
1 garlic clove, minced
1 tablespoon lemon juice
1 ½ tablespoons olive oil
Salt
1 tablespoon dried cranberries, optional
Grate the carrots in a food processor. In a bowl, combine grated carrots with garlic. In a separate bowl combine the lemon juice with olive oil. Pour over the carrots. Add cranberries if desired. Season with salt.
The salad can be prepared a day ahead of time. Cover and refrigerate. Return to room temperature before serving.
Dinner # 4
Menu
Chilled Tomato Soup with Crabmeat and Chives
Sandwiches
German style potato salad
Cole slow
Wine: Willm, Pinot Gris, 2008
Dessert: Cantaloupe and Strawberries
Since I attended a meeting, we had dinner later than usual and I wanted everything to be ready the minute I got home. The tomato soup recipe is from my “Life of A Restaurant” cookbook. It is so easy to prepare that a child could whip it up. The wonder is that it tastes as if a professional chef had toiled over it.
I don’t understand why people buy strawberries out of season. They are woody and have zero flavor. The greenmarket is now featuring the season’s first strawberries. They are relatively small, deep red, juicy, and altogether yummy. I don’t even bother to remove the stems.
Recipe Tomato Soup
1 pound ripe plum tomatoes
1 14-ounces can good-quality tomato juice (I use Sacramento)
Salt and black pepper
Pinch of sugar
1 tablespoon crabmeat or surimi
1 teaspoon snipped chives
Core the tomatoes. Purée them in a food processor or blender, adding tomato juice to thin to a medium thick consistency. Season with salt, pepper and sugar. Refrigerate to chill. When ready to serve, spoon the soup into individual bowls. Float some crab meat or surimi on top, and garnish with chives.
George’s Favorite Sandwich
I bought all the ingredients at Schaller & Weber, prepared the sandwiches ahead of time, and popped them into the toaster oven to warm up just before serving.
Our 2 Sandwiches
6 ounces low sodium ham, shredded
3 slices cream Havarti cheese, sliced fairly thick
Balsamic vinegar and olive oil, Dijon mustard
Dill pickle, cut into thick slices
2 Kaiser Rolls
I moistened one part of the rolls with the Balsamic vinegar and oil and spread some Dijon mustard on the other side of the rolls. I alternated one layer of cheese and one layer of ham twice. Closed the rolls tightly, cut each in halv, and wrapped in Saran wrap till ready to serve.
Summer arrived with a vengeance. In fact, we are in the middle of a heat wave. Shopping in this heat is torture and never mind cooking. After a few mishaps I’ve developed a system that seems to work. First of all, I shop early in the morning, preferably before 10 AM. Ideally, I shop for three to four meals. Dishes should either be served cold, or to be made ahead of time. It’s like being back in the restaurant days when everything had to be planned.
Here is my hot weather dinner line up:
Dinner # One
Menu
Buttermilk Soup
Poulet Maison*
Salad
Wine: Moulin a Vent
Dessert: Chocolate Yogurt
The recipe for the buttermilk soup was given to me by my friend Alice who, in turn, copied if from Dorothy Rodgers' Summer Soup. I had no idea how this dish would come out. To my delight George liked it a lot and, since I did too, I’ll incorporate it into my repertoire.
Recipe Butter Milk Soup
8 medium-sized shrimp, cooked and peeled
1 1/2 cups buttermilk
1 tablespoon Dijon mustard, dissolved in a bit of buttermilk
1 small cucumber, diced
Fair amount of fresh dill, snipped
Pinch of salt and sugar
I reserved 2 of the cooked shrimps for garnish. I diced the remaining ones and mixed them into the buttermilk, together with the rest of the ingredients. I refrigerated the soup and adjusted the seasoning just before serving, placing one shrimp on top of the soup.
*Poulet Maison
For recipe see my blog of April 15, 2010. This was one of our most popular
dishes at La Colombe d’Or. It must be prepared ahead of time and then takes only 10 to 12 minutes to cook.
Dinner # Two
About every second week, we place an order with Fresh Direct: primarily cleaning material, paper goods, Snapple, coffee, and George’s favorite cheese Roquefort, plus some of Terrance Brennans’s frozen dishes.
Menu
Terrance Brennan: Fettuccini w/Shrimp, Tomato Confit & Pesto
Spinach with Garlic
Wine: Oyster Bay Sauvignon Blanc 2009
Dessert: Grapes
It took 8 minutes to get this meal on the table. Terrence Brennan’s dish looks appetizing and is tasty. The spinach was perfectly cooked. I just added a bit more garlic and oil.
Dinner # Three
Menu
Deviled Eggs
Tuna Fish/ Cannellini Salad
Carottes Râpées (carrot salad)
Wine: Rosé Chateau d’Oupia (Minervois) 2009
Dessert: Valrhora Chocolate
Recipe Tuna/Cannellini Salad
The salad is very satisfying, easy to prepare and fool proof.
1 can tuna fish packed in olive oil (I use imported “Genova Tonno”)
1 can cannellini beans, drained and rinsed
1 small red onion, finely chopped
1 tablespoon Italian parsley, chopped
Pinch of dried oregano
1 tablespoon olive oil
Salt and black pepper
Break tuna into coarse pieces. Then mix all ingredients together and serve at room temperature.
Recipe Carottes Râpées
3 carrots, peeled and cut into chunks
1 garlic clove, minced
1 tablespoon lemon juice
1 ½ tablespoons olive oil
Salt
1 tablespoon dried cranberries, optional
Grate the carrots in a food processor. In a bowl, combine grated carrots with garlic. In a separate bowl combine the lemon juice with olive oil. Pour over the carrots. Add cranberries if desired. Season with salt.
The salad can be prepared a day ahead of time. Cover and refrigerate. Return to room temperature before serving.
Dinner # 4
Menu
Chilled Tomato Soup with Crabmeat and Chives
Sandwiches
German style potato salad
Cole slow
Wine: Willm, Pinot Gris, 2008
Dessert: Cantaloupe and Strawberries
Since I attended a meeting, we had dinner later than usual and I wanted everything to be ready the minute I got home. The tomato soup recipe is from my “Life of A Restaurant” cookbook. It is so easy to prepare that a child could whip it up. The wonder is that it tastes as if a professional chef had toiled over it.
I don’t understand why people buy strawberries out of season. They are woody and have zero flavor. The greenmarket is now featuring the season’s first strawberries. They are relatively small, deep red, juicy, and altogether yummy. I don’t even bother to remove the stems.
Recipe Tomato Soup
1 pound ripe plum tomatoes
1 14-ounces can good-quality tomato juice (I use Sacramento)
Salt and black pepper
Pinch of sugar
1 tablespoon crabmeat or surimi
1 teaspoon snipped chives
Core the tomatoes. Purée them in a food processor or blender, adding tomato juice to thin to a medium thick consistency. Season with salt, pepper and sugar. Refrigerate to chill. When ready to serve, spoon the soup into individual bowls. Float some crab meat or surimi on top, and garnish with chives.
George’s Favorite Sandwich
I bought all the ingredients at Schaller & Weber, prepared the sandwiches ahead of time, and popped them into the toaster oven to warm up just before serving.
Our 2 Sandwiches
6 ounces low sodium ham, shredded
3 slices cream Havarti cheese, sliced fairly thick
Balsamic vinegar and olive oil, Dijon mustard
Dill pickle, cut into thick slices
2 Kaiser Rolls
I moistened one part of the rolls with the Balsamic vinegar and oil and spread some Dijon mustard on the other side of the rolls. I alternated one layer of cheese and one layer of ham twice. Closed the rolls tightly, cut each in halv, and wrapped in Saran wrap till ready to serve.
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