all recipes below
Chilled Summer Melon Consomme With Gazpacho Vegetables and Mint
Begin by blending the melon and sparkling
water together in a blender. Add the sweet chili sauce and continue to
blend. Strain the mixture through a fine strainer into a pre-chilled
container and chill on ice.
Next, combine the vegetables and fruits
making a relish and lightly season. Mold (or mound) the vegetable mixture
into the individual serving bowls. Pour the soup around the outside of the
Garnish with freshly chopped mint.
3 cups Watermelon, seeded and chopped
1 cup Crenshaw or cantaloupe melon,
seeded and chopped
2 cups Sparkling Water
1-2 tsp. Sweet Chili Sauce
2 Tb. Red peppers, finely diced
2 Tb. Cucumber, peeled, seeded, and finely
2 Tb. Yellow tomato, peeled and finely
2 Tb. Zucchini, finely diced
2 Tb. pineapple, finely diced
6 Mint leaves, torn
pinch of salt
sprinkle of freshly ground black pepper
a saucepan, place the broth, oil, salt and rice. Bring to a boil, reduce
heat to low and cook for 15 minutes, until the rice is almost done, adding
more water if the rice is too firm. Add
the sun-dried tomatoes and finish cooking rice to the desired texture.
the olives, chives, lemon, vinegar, salt and pepper. Mix gently and allow set aside to cool.
Rinse the grape leaves in water and pat them dry with a kitchen towel. Place a tablespoon of the rice mixture at the bottom end of each grape leaf. Fold each side into the center, then roll it up. Place them on a tray and repeat until all of the rice is used up.
cups vegetable broth
tablespoons extra-virgin olive oil
cup white rice
cup sun-dried tomatoes, finely minced
cup Kalamata olives, pitted and finely minced
cup chives, finely chopped
of 1/2 lemon
tablespoon balsamic vinegar
and pepper to taste (go lightly on the salt, there's salt in the cured
jar grape leaves
Wild Mushroom Bread Pudding with Fennel and Baby Corn Truffle Essence
Begin by making the custard.
In a bowl or a blender mix the half and half, eggs and roasted
Cut the croissants into small pieces and
cover with half of the custard mixture.
Let this sit for about 10 minutes so that the croissants absorb the
Meanwhile, sautÈ the shallots,
chanterelles, shitakes and oyster mushrooms in the olive oil until
softened, then set aside. Once the mushrooms have cooled down add them to
the croissants. Add the remaining custard mixture, parsley, thyme, salt
and pepper, to taste. Add
this mixture to a buttered deep baking dish, or 2 individual buttered
ramekins, and put it in a water bath in a 300-degree oven for 45 to 50
While this is in the oven, juice the
fennel and bring the juice to a simmer in a small saucepan.
Simmer for 20 minutes, pour through a strainer and back into the
saucepan. Continue to reduce, and add the butter and white truffle oil, a
pinch of salt and cracked pepper.
When the bread pudding is done, let it set
up for a few minutes before removing it from the dish. Remove it gently to
the serving plate.
While the bread pudding is cooling, sautÈ
the baby corn in a small amount of olive oil for 3-4 minutes. Add the
fennel juice and cook for a few seconds until bubbly. Spoon this mixture
around the bottom of the bread pudding.
You can garnish this dish with cherry tomatoes, fresh chervil and sliced frisee lettuce.
2 Croissants (pre-baked), cut into cubes
2 cups Half and Half
1 cup Golden Chanterelle Mushrooms
1 cup Oyster Mushrooms
1 cup Shitake Mushrooms (or any favorite
2 Shallots, sliced
2 Tb. Garlic, roasted
olive oil, for the skillet
Salt and white pepper to taste
1 TB. Italian parsley, chopped
1 tsp. Thyme, chopped
1-2 bulb of Fennel, (for a total of about
1 cup) juiced (in a juicer or by blending with a small amount of water,
then straining the liquids out)
2 Tb. unsalted Butter
1 Tb. White Truffle oil
6 Baby corn, sliced into small chunks
Fresh chervil, chopped, for garnish
Frisee lettuce, sliced thinly, for garnish
6 Red Currant Tomatoes, garnish
6 Yellow Currant Tomatoes, garnish
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© 2000, Regina Campbell