Spring Appetizers
2 T. extra-virgin olive oil, plus more for brushing
8 slices packaged thin white bread (or gluten free Udi's white bread)
2 avocados
Salt and ancho chili pepper
4 oz. lump crab meat, picked over
1 T. chopped fresh cilantro
2 tsp. fresh lime juice
Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
In a small bowl, mash the avocados with a pinch each of salt and ancho pepper. In another small bowl, gently stir the crab meat with the cilantro and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.
Bruschetta with Mozzarella and Smashed Fresh Favas
1 lb. fresh fava beans, shelled (about 2 cups) or frozen peas-thawed
2 T. extra-virgin olive oil
1 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. finely grated lemon zest
Salt and freshly ground pepper
16 grilled baguette slices
1/4 lb. fresh mozzarella, torn into thin strips (or shredded asiago)
Aged balsamic vinegar, for drizzling
2 T. thinly sliced basil leaves
In a saucepan of boiling water, cook the fava beans until the skins start to loosen, 1 1/2 minutes. Drain and squeeze out the favas. Transfer the favas to a food processor and add the oil, garlic, lemon juice and zest and pulse to a coarse puree. Season with salt and pepper.
Spread the fava-bean puree on the toasts and top with the mozzarella. Drizzle the toasts with the balsamic vinegar, scatter the basil on top and serve.
8 large eggs
1/2 cup finely chopped smoked salmon (2 ounces)
1/3 cup mayonnaise
3 Kalamata olives pitted, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Salt and freshly ground pepper
Smoked paprika, for sprinkling
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, olives, olive liquid and Dijon mustard. Season with salt and pepper. Mound the filling in the egg-white halves and sprinkle with paprika. Serve lightly chilled.
Ginger-Miso Sweet Pea Spread
2 scallions, thinly sliced
1 T. finely grated fresh ginger
1 T. minced garlic
1 jalapeno, seeded and minced
1 lb. frozen baby peas (3 cups), thawed
3 T. yellow miso
1 tsp. soy sauce
In a large skillet, heat the oil. Add the scallions, ginger, garlic, and jalapeno and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
Transfer the pea mixture to a food processor and let cool slightly. Add the soy sauce, miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl. Serve with rice cracker or sesame crackers.
1 quart water
1 c. plus 2 tablespoons olive oil
4 1/2 T. balsamic vinegar
1 green onion, cut into thin slices
12 peppercorns
4 bay leaves
2 T. minced basil
1 1/2 teaspoons salt
4 large artichokes (or one can artichoke hearts, strained)
2 tsp. Dijon mustard
4 scallions including green tops, chopped
6 T. chopped fresh parsley
1 1/4 tsp. lemon juice
1/2 tsp. fresh-ground black pepper
In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1 1/2 tablespoons of the vinegar, the onion, peppercorns, bay leaves, and 1/4 teaspoon of the salt. Bring to a boil.
Cut the stems off the artichokes and cut off the top third of the leaves. If you like, using scissors, cut off the tips from the remaining leaves to remove the thorns. Put the artichokes in the pot, stem ends down. Cover and bring back to a boil. Reduce the heat and simmer until the bases of the artichokes are tender when pierced with a small knife, 30 to 40 minutes. Remove the artichokes.
In a small glass or stainless-steel bowl, whisk together the mustard, the remaining 4 tablespoons vinegar, the scallions, parsley, lemon juice, the remaining 1 1/4 teaspoons salt, and the ground pepper. Add the remaining 1 cup oil slowly, whisking. If using canned artichoke hearts saute briefly with T. balsamic vinegar sprinkled with fresh cracked salt and pepper.
Serve artichokes with a small bowl of vinaigrette alongside for dipping.
Arancini (rice balls) with Peas and Mozzarella
5 c. chicken stock or canned low-sodium broth
1/4 c. minced shallots
1 1/2 c. arborio rice (10 1/2 ounces)
1/2 c. freshly grated Parmesan cheese (2 ounces)
Kosher salt and freshly ground pepper
2 T. finely chopped parsley
4 large eggs
1/2 c. all-purpose flour
1 c. fine dry bread crumbs
1 1/2 oz. mozzarella, cut into eighteen 1/2-inch dice
18 fresh or frozen peas
Vegetable oil, for frying
Bring the chicken stock to a simmer in a medium saucepan; keep warm.
Melt the butter in a medium saucepan. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, for 4 minutes.
Add 1 cup of the stock to the pan and cook, stirring gently, until all the stock is absorbed. Add the remaining stock, 1/2 cup at a time, and cook, stirring gently, until the rice is al dente, about 25 minutes. Stir in the Parmesan, 2 teaspoons of salt and 1/4 teaspoon of pepper.
Transfer the risotto to a heatproof bowl and let cool for 10 minutes. Stir in the parsley and 1 egg. Press a piece of plastic wrap directly onto the rice and refrigerate the risotto for at least 4 hours or, preferably, overnight.
Line a baking sheet with wax paper. In a shallow bowl, beat the remaining 3 eggs. Put the flour and bread crumbs on separate plates. Season the bread crumbs with salt. Using moistened hands, form 1/4-cup portions of the rice into 2-inch balls. Tuck a piece of mozzarella and a pea in the center of each rice ball and seal any holes. Set the balls on the baking sheet.
Dredge the rice balls in the flour, tapping off any excess. Working with 1 at a time, dip each ball in the egg, then coat with bread crumbs, rolling and pressing it into a compact ball.
Heat 1/2 inch of vegetable oil in a large cast-iron skillet. When the oil is very hot, add all of the rice balls and cook over moderate heat, turning, until golden and crisp all over, about 8 minutes. Drain the balls on paper towels, then transfer to a large platter. Sprinkle the Arancini lightly with salt and serve.
Crab Cakes with Wasabi Cream
1/2 c. sour cream
1/2 c. mayonnaise
1 T. wasabi
1 lb. lump crab meat, picked free of shell
1 c. dry bread crumbs
3 scallions including green tops, chopped
1/4 c. chopped fresh parsley
Pinch cayenne
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
3 T. almond oil
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the wasabi
In a large bowl, combine the crab meat the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the wasabi cream.
NOTES Fish Alternatives There's really no substitute for sweet fresh crab meat but for a completely different taste, you could use one pound of cod, cooked and flaked.
Mini Brioche Lobster Rolls2 c. cooked lobster meat, crab meat or shrimp, coarsely chopped
1/4 c. plus 2 tablespoons mayonnaise
1 tsp. chopped tarragon
1/2 tsp. finely grated lemon zest
Salt and freshly ground pepper
12 mini brioche or Parker House rolls (about 2 1/2 inches)
Snipped chives, for garnish
In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste. Season with salt and pepper.
Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, garnish with the chives and serve.
MAKE AHEAD The lobster salad can be refrigerated for up to 2 days. The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.
Comments
Post a Comment