It's Summer Time and there's nothing better than a delicious summer meal to share with friends and family. In the heat, it's nice to have a lighter dish once in a while, so try out these amazing summerlicious dishes from Chef David Rosen, our very talented Cooking Class Chef!
Salad of Organic Greens and Julienne Vegetables, Roasted Pepper and Goat Cheese Pate,
with a Summer Blossom Honey Vinaigrette
Serves 10
For the Salad:
1 ½ pounds of freshly cut salad
greens
1 cucumber fine julienne
1 sweet pepper fine julienne
1 carrot fine julienne
Goat Cheese Pate:
1 yellow pepper
1 shallot
1 clove garlic
1 pinch nutmeg
1 sprig thyme picked
1 splash brandy
170 grams C’est Bon Chevre
Method:
Preheat your oven to
375F and roast the pepper until the skin has turned
Golden
brown. Allow to cool and peel the skin,
remove the seeds and slice the flesh
into
thin strips. Slice the shallot and the
garlic. Gently sweat the shallot and
garlic
over
low heat until translucent. Add the
sweet pepper and cook out to remove most of
the
moisture. Add the nutmeg, brandy and thyme.
Cook further to evaporate the
alcohol. Allow mixture to cool. Puree this with the goat cheese until
smooth.
Chill!
Summer Blossom Honey Vinaigrette
¼ Cup red wine vinegar
Juice of 1 lemon
2 tsp Dijon mustard
2 Tbsp Summer Blossom Honey
½ apple peeled and sliced
Your favourite fresh herb
1 egg yolk
Enough neutral oil to combine
Salt and pepper
Method:
Add
all but the oil and salt and pepper to a food processor and puree until
smooth.
Begin
to slowly drizzle the oil into the processor until you achieve a creamy and
Balanced
salad dressing. Season with salt and
pepper and chill!
Lightly Smoked and Roasted Irish Organic Salmon on Quinoa Pilaf, Sweet and Sour Beets, and Cucumber Salsa
Salmon
Procure some really nice salmon.
Butcher it into large fillets.
Prepare your smoker and place the fillets in the smoke chamber for up to
30 minutes. Remove and refrigerate until
needed.
Quinoa Pilaf
¼ lb duy puy lentils
½ lb quinoa grain
¼ lb wild rice
1 med red onion diced
4 roma tomatoes, seeded and diced
1 C raisins
¼ C toasted pine nuts
¼ C chopped apricots
¼ C sundried cranberries
3 green onions sliced
2 Tbsp
chopped fresh dill
Dressing
Zest of one
lemon
Zest of one
orange
The juice of
both zested fruits
¼ C white
balsamic vinegar
1 clove
crushed garlic
1 Tbsp local
honey
1 Tbsp
Grainy mustard
¾ C canola
oil and ½ C olive oil d
You must
begin by cooking all of the grains separately and carefully simmer and watch
them to ensure that they are not over cooked.
Strain them all and lay them out on trays to dry but not for too
long. Hopefully the other ingredients
are ready and you can go ahead and mix the ingredients together.
Toast the
pine nuts in a saute pan over low heat in 1 tsp of olive oil tossing until
golden brown. Remove from heat and cool.
Now lightly sauté the onions for 5 minutes and add the dried fruit with 1 Tbsp
of olive oil for 1 minute
Make
dressing by combining all the ingredients except for the oil in a large bowl. Begin mixing with a whisk and slowly add the
oil. Season with salt and black pepper.
Combine all
of the grains, the cooked dried fruit, the diced tomato and the chopped dill
and dress with the vinaigrette to desired flavour. Add additional salt and pepper if necessary.
Sweet and Sour Beets
8
red beets peeled 1/2ed and
sliced
250 ml red wine vinegar
375 ml red wine
1.5
C brown sugar
1
cinammon stick/ 2 star anise
Salt
and pepper to taste
Combine
all ingredients and simmer slowly in a sauce pan until tender stirring
frequently (1 hour). Adjust flavour with
vinegar, sugar, salt or pepper as necessary.
Cucumber Salsa
1 English cucumber peeled 1/2ed and
seeded, sliced on the bias
1 Red chili seeded and minced
½ Cup Minced
red onion
½ Cup Minced yellow pepper
1 Tbsp White wine vinegar
2 Tbsp Olive oil
Salt and pepper to taste
Method:
Combine the following ingredients in a mixing bowl and mix gently. Allow to sit for at least 30 minutes to
marinate.
Classic Lemon Tart with Fresh Berries and Cream
For the Dough:
2
¼ Cup pastry flour
1
pinch salt
½
Cup icing sugar
½
lb soft unsalted butter
2
whole eggs
¼
C whipping cream
Method:
Mix the flour with
whipped butter and sugar by hand. Use a fork to add the eggs and cream. Do not over mix. Chill for 20 minutes. Roll to ¼ inch thickness and place in French
Pastry ring. Blind bake for 10-12
minutes @ 325F.
For the Curd:
4
whole eggs
2-3
yolks
1
Cup sugar
1
Tbsp lemon zest
1
Cup lemon juice
Almost
2/3 Cup 35% add 2 Tbsp sour cream or
yogurt to make 2/3 cup total dairy
Method:
Whisk eggs, sugar and zest whip until double. Add the lemon juice and cream.
Turn oven to
325F. Pour custard into shell. Bake 15-20 minutes. Then turn oven off and leave until jiggly in
center. Chill.
Serve
with fresh berries and whipped cream!
