|Belgian Endive and Asparagus with Naturally Flavored Beet Granite Whole-grained Mustard Vinaigrette||Ingredients & Method
Belgian Endive and Asparagus with Naturally Flavored Beet Granite Whole-grained Mustard Vinaigrette
Peel and dice beets. In a saucepan cover beets with water and boil with sugar and balsamic
vinegar. Boil until beets are tender, adding water to keep beets covered if needed. Place
in blender with 1 cup of beet juice and blend until smooth. Pour into a metal pan so that
mixture is about 2 inches deep. Chop tarragon leaves and sprinkle into pan with beet
puree. Freeze until frozen solid.
Whole Grain Mustard Vinaigrette: In a mixing bowl, add whole grain and Dijon mustards. Slowly whisk olive oil into mustards. While still whisking, add vinegar and lemon juice. Salt and pepper to taste.
Asparagus: Trim and peel asparagus. Lightly blanch asparagus for 10 seconds and immediately shock in ice water. Remove from ice water when vegetable is cold. Dry asparagus with a paper towel.
Endive: Rinse and quarter endive lengthwise.
- 1 head Belgian Endive
- 28 medium asparagus shoots
- 2 large beets
- 1 oz. sugar
- 1 T. balsamic vinegar
- 2 sprigs of tarragon
- 2 T. whole grain mustard
- 1 T. dijon mustard
- 1 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1 lemon
- salt and pepper to taste
|Zucchini Blossoms and Goat Cheese Tamales on a Three Tomato Salad|
In a saucepan, boil cascabel peppers, 1 tomato cut into quarters, cloves, cumin seeds and
garlic. Simmer until liquid is reduced by half. Place liquid into blender and mix until
smooth. Cool blended mixture. When cool, put mixture into a mixing bowl and add masa
harina, or cornmeal, and 6 oz. olive oil. Work mixture with your hands while slowly adding
water until mixture becomes dry and rubbery.
Zucchini Blossom Filling: Lightly sautÈ zucchini blossoms with 1 oz. olive oil and cardamom. Season with salt and pepper to taste. Place in a flat pan and cool. When cool, chop leaves of fresh oregano and crumble goat cheese. Mix oregano and goat cheese together with zucchini blossoms. Set aside for tamale mixture.
Assembling the Tamales: Soak cornhusks in water until soft. Smear cornhusks with tamale mixture. Place a dollop of zucchini blossom filling and fold cornhusks so that the tamale mixture and cornhusks seal in the filling. Tie tamales with a strip of cornhusk and steam for 45 minutes.
Three Tomato Salad: Quarter all tomatoes and tomatillos. Seed and core these quarters and put in a sieve or chinoise over a mixing bowl to catch the juices. Press cores and seeds with a rubber spatula catching as much of the juices as possible. Add to the tomato juice, extra virgin olive oil, lemon juice, balsamic vinegar, chopped basil, salt and pepper. Serves 4.
Zucchini Blossoms and Goat Cheese Tamales
- 1 bag of
dried corn husks
Three Tomato Salad
- 2 beefsteak tomatoes, preferably vine ripened
|Peach Cobbler Upside-down, Topped with Semi-Sweet Chocolate and Vanilla Ice Cream|
Have butter at room temperature. Dice butter into mixing bowl. Add pastry flour, sugar and
salt to butter. Work with your hand until mixed well. Slowly add ice water without ice
cubs and work until a dough is formed, but do not overwork. Roll dough to º inch thick
and let rest for 15 minutes before placing in mold.
Peach Filling: In a mixing bowl, mix all ingredients. Pour into dough lined mold.
Topping: In mixing bowl, combine sugar, flour and ginger. Cut butter into dry mixture until the size of peas. Sprinkle on top of peach filling in touch. Bake at 375 degrees for 20 minutes.
While cobbler is in the oven, melt chocolate over a double boiler. When it is time,
remove peach cobbler from oven and immediately turn upside onto plate. Place in freezer
for 5 minutes or until outside is cool, yet inside is still hot. Remove cobbler from
freezer and delicately pour melted semi-sweet chocolate over crust. Serve immediately with
- 1/2 cup packed brown sugar
- 1 T. cornstarch
- 1 lemon
- 10 peaches
- pinch of nutmeg
- pinch of cinnamon
- pinch of mace
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copyright 1999, Regina Campbell