Menu
Meeting and F and Ls on Friday July 28)
Appetizer:- Bruschetta (C and C)
- Corn Soup (T and J)
- Stone Fruit Salad (J and K)
- Grilled Port Tenderloin (F and L)
- Plum Torte (Z and K)
Monday, July 24, 2017
Menu, Summer 2017
Summer Corn Soup
By Dorrie Greenspan via Bon Appetite
10 Servings
4.5 cups whole milk
5 small or 4 large ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
3 tablespoons butter
1.5 large onion, chopped
1.5 large carrot, peeled, thinly sliced
1.5 celery stalk, thinly sliced
1 large or 2 small garlic cloves, pressed
3 cups water
3 large fresh thyme sprigs
3 fresh rosemary sprigs
2 bay leaf
Ground white pepper
Garnish (pick whatever sounds good to you!)
3 thick bacon slices, diced and fried until crisp
Fresh corn kernels cut from one ear of corn
2 green onions, thinly sliced
Cayenne pepper
Crème fraîche, stirred to loosen
Soup
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes.
Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper.
DO AHEAD Can be made 1 day ahead. Cover and chill.
Divide among bowls. Sprinkle garnish (bacon, corn kernels, green onion, and/or pinch of cayenne) over, if using, drizzle with crème fraîche, and serve.
10 Servings
Ingredients
Soup4.5 cups whole milk
5 small or 4 large ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
3 tablespoons butter
1.5 large onion, chopped
1.5 large carrot, peeled, thinly sliced
1.5 celery stalk, thinly sliced
1 large or 2 small garlic cloves, pressed
3 cups water
3 large fresh thyme sprigs
3 fresh rosemary sprigs
2 bay leaf
Ground white pepper
Garnish (pick whatever sounds good to you!)
3 thick bacon slices, diced and fried until crisp
Fresh corn kernels cut from one ear of corn
2 green onions, thinly sliced
Cayenne pepper
Crème fraîche, stirred to loosen
Method
Soup
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes.
Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper.
DO AHEAD Can be made 1 day ahead. Cover and chill.
Divide among bowls. Sprinkle garnish (bacon, corn kernels, green onion, and/or pinch of cayenne) over, if using, drizzle with crème fraîche, and serve.
Not-Too-Sweet Tomato Strawberry Bruschetta
A community pick from Food52
4 ripe Jersey tomatoes or plum tomatoes
2 cloves of garlic, minced
2 sprigs fresh basil
2/3 cups balsamic vinegar
4 Tbs sugar
Salt and pepper to taste
2 Crusty Baguettes, sliced and toasted
1 pound fresh ricotta (optional)
Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.
Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
Chiffonade (click for a how-to article) your basil leaves, reserving some for garnish.
Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you're feeling indulgent, first put a dollop of ricotta cheese on each crostini.
Ingredients
2 pound fresh strawberries4 ripe Jersey tomatoes or plum tomatoes
2 cloves of garlic, minced
2 sprigs fresh basil
2/3 cups balsamic vinegar
4 Tbs sugar
Salt and pepper to taste
2 Crusty Baguettes, sliced and toasted
1 pound fresh ricotta (optional)
Method
Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.
Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
Chiffonade (click for a how-to article) your basil leaves, reserving some for garnish.
Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you're feeling indulgent, first put a dollop of ricotta cheese on each crostini.
Watercress and Stone Fruit Salad
From Williams Sonoma
6 Tbs. extra-virgin olive oil
1 shallot, thinly sliced
1 1/2 cups pitted and sliced stone fruit of choice, such as
plums, peaches, apricots or cherries, or preferably a
combination
3 Tbs. Champagne vinegar or white wine vinegar
1 tsp. Dijon mustard
Sea salt and freshly ground pepper, to taste
5 cups stemmed watercress, torn into bite-size sprigs
1/4 cup crumbled ricotta salata cheese
In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot and sauté until golden brown, about 7 minutes. Add the fruit and sauté for a few seconds, just enough to coat the pieces in the hot oil. Remove from the heat. Using a slotted spoon, transfer the fruit and shallot to a plate and set aside to cool.
Place the same pan over medium-low heat (do not wipe out the pan). Whisk in the vinegar, mustard, a pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture bubbles and thickens slightly, about 5 minutes. Remove from the heat and whisk in the remaining 5 Tbs. olive oil until smooth and emulsified. Taste and adjust the seasonings.
Put the watercress in a large salad bowl. Add the cooled fruit and shallot and pour the warm vinaigrette over the salad. Toss to mix and coat well. Sprinkle with the cheese and hazelnuts and serve immediately.
Serves 4 to 6.
Ingredients
1/4 cup hazelnuts6 Tbs. extra-virgin olive oil
1 shallot, thinly sliced
1 1/2 cups pitted and sliced stone fruit of choice, such as
plums, peaches, apricots or cherries, or preferably a
combination
3 Tbs. Champagne vinegar or white wine vinegar
1 tsp. Dijon mustard
Sea salt and freshly ground pepper, to taste
5 cups stemmed watercress, torn into bite-size sprigs
1/4 cup crumbled ricotta salata cheese
Directions
In a small, dry fry pan over medium-low heat, toast the hazelnuts, stirring constantly, until they are fragrant and just beginning to brown where the skins have flaked off, about 10 minutes. Remove from the heat and immediately pour the nuts onto a clean dish towel; they can burn quickly. Gather up the corners of the towel and rub the nuts together until most of the skins come off. (Don’t worry about the bits that stick.) Split the toasted nuts by applying pressure with your thumb and index finger until the halves separate. Set aside.In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot and sauté until golden brown, about 7 minutes. Add the fruit and sauté for a few seconds, just enough to coat the pieces in the hot oil. Remove from the heat. Using a slotted spoon, transfer the fruit and shallot to a plate and set aside to cool.
Place the same pan over medium-low heat (do not wipe out the pan). Whisk in the vinegar, mustard, a pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture bubbles and thickens slightly, about 5 minutes. Remove from the heat and whisk in the remaining 5 Tbs. olive oil until smooth and emulsified. Taste and adjust the seasonings.
Put the watercress in a large salad bowl. Add the cooled fruit and shallot and pour the warm vinaigrette over the salad. Toss to mix and coat well. Sprinkle with the cheese and hazelnuts and serve immediately.
Serves 4 to 6.
Plum Torte
The recipe has been around since 1983 when it was published the New York Times by Marian Burros, but I read about it here
1 teaspoon (5 grams) baking powder (aluminum-free)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon ground cinnamon
Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
Ingredients
1 cup (125 grams) all-purpose flour1 teaspoon (5 grams) baking powder (aluminum-free)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon ground cinnamon
Method
Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
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