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Lasagna of Zucchini Spring Onions, and Grilled Portobellos, Radish, Watercress and Pea Broth
serves 6

Sweet Corn and Chanterelle Soup with Red Pepper Flan
serves 6

all recipes below

Lasagna of Zucchini Spring Onions, and Grilled Portobellos, Radish, Watercress and Pea Broth

Mix all marinade ingredients together with a whisk. Wash and trim portobellos, leaving them whole. Place in marinade and let sit for three to five minutes.
After five minutes, take out and set aside to be grilled. Wash zucchini, simmer squash and tomatoes and slice lengthwise into quarter inch pieces (tomatoes in rounds).
Place in marinade together and let sit for 30 minutes. Place saucepan on stove top over medium heat, add olive oil and sliced onions. Season with salt and pepper. Cover and let stew for fifteen minutes or until tender. Reserve. Wash quince through a double mesh.
Place in a 2 quart pot with 10 oz. of boiling vegetable stock. Add one tablespoon of salt and one teaspoon of black pepper. Cover and let simmer for twenty minutes or until tender, then pour into charing dish, cover and let cool.
Cook fresh pasta sheets in salted boiling water for three to four minutes. Take, cut and shock in ice water.

- 4 Portobello mushrooms
- 2 zucchini, medium-sized
- 2 summer squash, medium-sized
- 2 Vidalis onions, medium-sized, sliced thinly
- 2 vine-ripened tomatoes, medium-sized
- 6 oz. Farm house chevre (Capri, Hubbardston Farms, MA)
- 3 oz. grated parmesan
- 2 T. fresh oregano (substitute 1 T. dried)
- 5 oz. Quinoa
- 10 oz. vegetable stock
- 18 4"x3" pasta sheets, (see recipe)
- 1 t. olive oil
- 1 t. cracked black pepper
- 2 t. salt

For grilling:

Season all vegetables with salt. Over a hot grill fire, preferably charcoal, grill mushrooms for five minutes on each side, depending on the heat of the fire. Place slices of zucchini and summer squash on grill, cook two to three minutes on each side. Place tomatoes on grill, cook one minute on each side. Set aside on plate for assembly. Marinade for Vegetables:

- 3 oz. balsamic vinegar
- 1 T. mustard, prepared
- 3 oz. olive oil
- 1 clove garlic, minced
- 1 t. cracked black pepper

Sauce method:

Set aside 1/4 cup peas for garnish. Blanch 3/4 cup peas in salted boiling water for one and a half minutes. Add scallions, watercress, and radish. Wait thirty seconds. Pull all ingredients and shock in ice water. Place in blender with 1 cup cold vegetable stock and puree until smooth. If too thick, add more vegetable stock. Remove broth for heating at plating time. Broth:

- 6 radishes, stemmed and washed, reserving stems for garnish
- 1 cup english peas
- 1 bunch watercress
- 1 scallion, trimmed into one inch slices
- 1 1/2 cup vegetable stock
- lemon juice to taste
- oregano for garnish

Assembly of lasagna:

Preheat oven to 375 degrees. On a parchment paper lined sheet pan, brush oil onto paper and lay six sheets of pasta across the bottom to create six individual lasagna, leaving at least one inch between lasagnas. Begin stacking. Layer quinos over each pasta 1/4 inch thick. Layer tomatoes, then sprinkle with grated onions over tomatoes and parmesan. Layer with more pasta. Follow with stacks of zucchini and summer squash. Generously spread crumbles of goat cheese over vegetables. Sprinkle oregano and layer portobello mushrooms evenly over the top of each stack. Top with one more layer of pasta. Finish by sprinkling remainder of parmesan. Reduce heat and bake at 350 degrees for twenty minutes.

Serving method:

Heat broth with reserved peas in saucepan, season with salt, pepper and lemon juice. Place hot lasagna in middle of plate. Spoon broth around lasagna. Garnish with radish sticks and fresh oregano.

Sweet Corn and Chanterelle Soup
with Red Pepper Flan

Roast corn in the husk in a 450 degree oven for 20 minutes. Let cool, remove husk and cut away kernels. Reserve kernels. Using a 6 quart pot, add olive oil, shallots, garlic, leeks, chanterelles, and corn cobs. Slowly stew for 15 minutes. Add dry sherry, turn heat up and simmer for three minutes. Add dry white wine, and reduce by one third. Add vegetable stock and let simmer for 20 minutes or until reduced by one third with a rich flavor. Remove corn cobs and add corn kernels, bring back to a simmer and take off heat. Puree in blender until smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste. Ingredients:

- 1 quart vegetable stock
- 10 ears of corn
- 1 1/2 lbs. Chanterelles, trimmed and brushed
- 2 leeks, washed, sliced into 1 inched lengths
- 1 cup dry sherry
- 1 1/2 cups dry white wine
- 4 shallots, thickly sliced
- 3 cloves garlic, chopped
- 1/2 cup cream
- Nutmeg, lemon juice, salt and pepper to taste
- Olive oil

Flan method (can be made 24 hours in advance by reheating before serving)

Preheat oven to 400 degrees with a water bath. Puree roasted peppers with all other ingredients until smooth. Butter the insides of six 2 oz. ramekins, place parchment rounds along the bottom of each ramekin, and lightly coat the insides with flour. Pour red pepper mixture into ramekins. Place ramekins in water bath. Turn oven down to 350 degrees and bake for 30 minutes or until firm.

Method of serving:

Turn out red bell pepper flan into center of soup bowl. Ladle soup around flan. Garnish with basil leaf.

For Flan:

- 1 cup roasted red bell peppers
- 2 egg yolks
- 1 egg white
- 1 t. arrowroot
- lemon juice to taste
- 1 basil leaf

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