Summer menus

MENU ONE

Cold Tomato Soup with Cucumber and Cantaloupe

  • 2 lb heirloom tomatoes
  • 2 minced garlic cloves
  • 6 basil leaves
  • 5 tbsp regular olive oil
  • 2 tbsp red wine vinegar
  • pepper, salt to taste
  • 1 seeded cucumber, cantaloupe and or honey-dew chopped fresh basil

Core tomatoes and chop them roughly. Combine in a sauce pan with garlic, basil, olive oil. Simmer at medium heat for about 15 minutes. remove from heat and strain the juice through a sieve. Season with pepper and salt. Let it cool in the fridge. When ready to serve at a cup each of  tiny melon and cucumber balls . Or just dice fine. Sprinkle with basil.

Grilled Marinated Butterflied Leg of Lamb with a Soy Ginger Marinade

Marinade

  • 2 tbsp Dijon mustard
  •  6 teaspoons soy
  • 1 tsp chopped garlic
  • 4 tbsp extra-virgin olive oil
  • 1 tsp fresh thyme

Whisk the soy, garlic and mustard together. Add the olive oil and whisk in with the thyme. It will keep in the fridge for 2 weeks.

Take about 3 lb of butterflied leg of lamb  out of the fridge and brush the marinade over it evenly. let it sit at room temperature for about 1 hour. Heat the grill and cook the steak

Fresh Corn Polenta with Mascarpone cheese

  • 6 tablespoons unsalted butter
  • 1/2 small onion, minced
  • 4 cups chicken or water
  • 4 cups fresh corn taken of the cob
  • 2 cups  ground polenta
  • 1/4 cup mascarpone cheese
  • 1/4 cup grated parmesan cheese
  • Kosher salt and freshly ground pepper

Directions

Bring the liquid to a simmer and add the butter.

Slowly whisk in the polenta. Reduce the heat to low and cook 1o minutes. Add all the freash corn. Cook for another 10 minutes

Remove from the heat and whisk in the mascarpone, parmesan and lots of pepper.

Green and/ or Yellow Zucchini Gratin with Gruyère

      • 2 lb zucchini sliced medium thick
      • 1 1/2 cup panko breadcrumbs ( If you can not find Panko use regular breadcrumbs)
      • 1 shallot diced
      • 1 chopped garlic clove
      • 2 sprigs thyme chopped
      • 1 cup grated Gruyère
      • 1 stick unsalted melted butter

Toss the zucchini with 1 tbsp salt and let it sit for 30 minutes to drain in a colander.  Mix all the above ingredients in a bowl and place in a Pyrex dish about 9x 9 inch round or square.  Pre heat  oven at 375 and bake for about 35 to 40 minutes.

Pound Cake with Rum and Blackberry Compote

  • 2 1/2 cup ap flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 extra-large eggs
  • 1 heaping cup granulated sugar
  • 14 tbsp butter melted
  • 2 tbsp dark rum
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract.
  • 1/4 cup  fresh squeezed orange juice

Sift flour and baking powder together. Add salt Whisk 3 eggs in a bowl, melted butter, rum, extracts, orange juice.Fold in the dry ingredients and let sit for about half an hour in the fridge.

Pre heat  oven to 400 degrees. Butter a loaf pan, pour 3 quarters of the batter into the pan. Spoon 3/4 cup blackberry compote over it. Top with remaining batter. Beat the remaining egg and brush over the batter. Sprinkle a handful of sugar over the top. bake about 50 minutes to 1 hour. Check with a tooth pick If it comes out clean the cake is done.

Let the cake cool . When serving slice it and butter on each side. Heat the remaining blackberry compote. Heat a cast iron pan and over medium heat toast each slice of cake on both sides. Serve on a platter with compote over it and whipped cream on the side.

Blackberry compote

  • 1/2 cup  sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 2 pint blackberry
  • 2 tbsp rum

Pour the sugar in a medium pot, Add 1/3 cup of water. Bring to a boil without stirring. Medium heat for about 10 minutes till the sugar starts to caramalize and becomes an amber color. Add half the blackberries. As the sugar hardens wait about 5 minutes without stirring till the juices and sugar are dissolving. Then add the remaining blackberries and add the cornstarch mixture. Let it thicken. Add the rum and serve as described above.

While the sugar is caramalizing stir 2 tbsp water into the cornstarch. Set it aside.

MENU TWO

Goat Cheese Zucchini Fritters with Green Goddess Dressing

      • 1 1/2 pound medium size zucchini ( 5-6 pieces)
      • 1 teaspoon salt
      • 6 1/2 ap flour
      • 1/2 teaspoon baking powder
      • pepper to taste
      • 1/4 cup crumbled soft fresh goat cheese.( 1 4 ounce log)
      • 1 cup Pomace olive oil.

Grate the zucchini on a large hole box grater. Put in colander in sink. Sprinkle with salt. Cover. Let it sit at least 1 hour.  Rinse of salt. Squeeze out as much liquid as you can. Place in bowl. Add all remaining ingredients. Mix well and scoop dollops into a frying pan over fairly high flame with the Pomace oil. Make sure the oil is hot. You can use vegetable oil as well. Bake till golden brown. Do not be surprised if they come out flat instead of round. The goat cheese makes this softer.

Green goddess dressing

      • 1 cup mayo
      • 1/4 cup dill
      • 1/4 cup chives
      • 2 tbsp tarragon
      • 2 tbsp Parsley
      • 1 tbsp red wine vinegar
      • 1 chopped anchovies

Chop the fresh herbs fine. Mix with the mayo and anchovies. Taste and add little vinegar, salt or cayenne if needed.

I like to add cayenne to this. makes a world of a difference. Serve on a bed of  mesclun (from your garden of course).

Salmon on the Grill Topped with Corn and a Black Garlic Beurre Blanc, Served on Sautéed Beet Leaves

Serves 6

  • 1 1/2 lb salmon filet portioned in 6 pieces, season with pepper and salt and brush with olive oil.
  • 4 corn ears
  • tops of 2 beet bunches washed and cut roughly.

Cut the corn kernels of its husk. Boil them in boiling salted  water for about 5 minutes. Drain and set aside. Meanwhile turn on the grill. Place the salmon on the grill and cook salmon for 6-8 minutes on each side or fish flakes easily with a fork.

Sautee the greens in a tablespoon of olive oil for about 5 minutes.

Black Balsamic Beurre Blanc

  • 1/2 cup balsamic vinegar
  • 2 tablespoons finely chopped garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper, or to taste
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
  • 2 tbsp chopped parsley

Boil balsamic vinegar, and garlic in a 2- 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 7 minutes. Add  salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper. Add the chopped parsley. Mix sauce with the hot boiled corn.

Place the sautéed greens on a platter. Put the salmon on top, and cover with the corn beurre blanc mixture.

Soup of Red Fruit

      • 1 cup raspberries
      • 1 cup  blueberries
      • 1 cup cherries ( Pitted)
      • 1 cup strawberries
      • 1 cup white wine
      • 1 cup orange juice
      • 1 cup raw sugar
      • 1 table-spoon chopped tarragon
      • 2 table-spoon chopped mint
      • Dash of Cointreau

With the exception of the strawberries put all ingredients in a bowl 2 days prior to serving. Let it sit in the fridge. Stir gently daily.

When it is time to serve add a few sliced strawberries. Serve in a soup plate with vanilla ice cream.

MENU THREE

Sunday Suppers’ Sweet Corn Soup w/ Avocado Cream & Cilantro

      • 4 tbsp unsalted butter
      • 1 cup diced Yukon potatoes
      • 1 1/2 cup diced onions
      • 1/2 chile arbol
      • 1 tbsp thyme
      • 4 cups fresh young corn
      • 6 sprigs cilantro
      • 10 cups vegetable stock or chicken stock

Heat a large sauce pan over low heat and add the butter. When it foams add the onions, potatoes and thyme. Cook for about 10 minutes Turn up heat and add corn, cilantro, jalapeno, salt. Add 10 cups stock Cook about 30 minutes. Blender. Taste. Top with avocado cream

Avocado cream

      • 1/3 cup creme fraiche
      • 1/2 large ripe avocado
      • teaspoon or less lemon juice
      • salt and pepper to taste

Puree in a food processor.

Grilled Flanksteak with Chimmichuri

  • 2 lb Flanksteak seasoned with pepper and salt. Brushed with olive oil

Chimmichuri

  • 1cup chopped parsley
  • 1 cup chopped chives
  • 1/2 cup chopped tarragon
  •  1/3 cup thyme
  • 1/3 cup chopped rosemary
  • 3 chopped garlic cloves
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • salt pepper

Pack all the fine chopped mixed herbs and garlic in a container. Preferably glass. Mix in oil and vinegar. Taste. Add salt. Make sure the herbs are covered with a layer of oil to keep from perishing. Serve with the flanksteak or as needed.

Grilled Zuchinni’s and eggplant

Peach Short Cakes w/ Mascarpone (Salmon Raspberry ) Cream

Shortcakes

      • 2 cups all-purpose flour
      • 1 tbsp baking powder
      • 1/4 tbsp salt
      • 4 tbsp cubed cold butter
      • 1 tbsp milk
      • 1 cup buttermilk

In the cuisinart place the flour, baking powder, salt and add butter last. Pulse to a coarse mixture. Add buttermilk. divide into 6 individual squares about 1 1/4 inch thick. Place on baking sheet covered with parchment paper.  Brush on milk Bake in a preheated oven at 375  degrees for about 15 minutes.

Peaches and mascarpone cream

      • 1/2 cup of salmon berry syrup which I assume you do not have. Instead
      • make a simple syrup out of 1/2 cup sugar 1/2 cup water
      • 1 tbsp lemon juice
      • 4 ripe peaches
      • 3/4 lb mascarpone or 1 container
      • 16 small mint leaves
      • 3 tbsp honey
      • 16 small mint leaves

Mix mascarpone with the simple syrup, lemon juice and place in fridge.

Peel the peaches, slice and mix with a little honey. Chop mint roughly and add to peach mixture. Slice the shortcakes in half horizontally. Place bottoms on a plate. Put peaches on the bottoms equally. Top with a dollop of the mascarpone.

Sun-dried Tomato Fresh Corn Cakes

Makes 10 cakes

    • 3/4 cups ( 4 oz/125 g) fine-grind yellow stone ground cornmeal
    • 1 1/4 ( 5 oz /155 g) cups of plan flour
    • 1 tsp chili powder
    • 2 tsp baking powder
    • 2 tsp sugar
    • 1/4 tsp salt
    • 2 cups( 16 fl oz /   500 ml) milk
    • 3 eggs 1/4 cup of oil (2 fl oz / 6 mls) corn, olive or sunflower)
    • 1/4 cup ( 1 oz /30 g) melted unsalted butter
    • 2 cups ( 8 oz / 250 g) of fresh sweetcorn kernels
    • 2 tsp chopped cilantro
    • 1 tsp of diced sun-dried tomatoes
    • 1 tsp of mint

Combine all the dry ingredients in a large bowl . Mix the wet (except the oil and butter) ingredients together and whisk.Gently melt the butter in the warm oil .Add the milk mix to the dry ingredients , stirring until it is well mixed in then drizzle the oil and melted butter into the mix. Fold in sweetcorn kernels and sun-dried tomatoes and chopped herbs. Don’t over mix.  Heat the frying pan or griddle and lightly grease, use a large spoon or ladle to measure a consistent size.

Cook each pancake until bubbles appear on the service and bottoms are brown, about 2 mins. Flip them over for the same amount of time.

Serve immediately or keep warm in the oven.

Good served with sliced avocado, fresh lime, chopped chilies and tomato or a home-made tomato salsa.

Gazpacho from Puerto Banus

      • 2 pound raw tomatoes
      • 1 red bell pepper
      • 1 small regular chopped onion
      • 2 garlic cloves
      • 2 celery stalks
      • 1 tbsp mayonnaise
      • juice of half a lemon
      • 3 tbsp red or white wine vinegar

Blender  all the above and taste.

Add lemon juice and salt if need be. Let it sit for a day. Serve with croutons.

Carrot Tahini Soup (adjusted from NY Times)

      • 2 tbsp olive oil
      • 1 white onion fine diced
      • 6 minced garlic cloves
      • tsp salt
      • 1 1/2 lb carrots peeled and cut roughly
      • 1/2 tsp ground coriander
      • 1/4 tsp ground turmeric
      • good pinch of cayenne
      • 1 qt vegetable broth
      • 1/3 cup tahini
      • Fresh lemon juice, chopped cilantro and or mint, grated lemon zeste for garnish

Sautee the onion and garlic in the oil over low het for about 10 minutes. Till onions are translucent. Add stock, add carrots. Bring to a boil and lower heat. Simmer for about 30 minutes or till carrots are cooked. Add tahini. Start with 1/2 cup and if you need more add the rest of the tahini.

More summer recipes

Sun-dried Tomato Fresh Corn Cakes

Makes 10 cakes

    • 3/4 cups ( 4 oz/125 g) fine-grind yellow stone ground cornmeal
    • 1 1/4 ( 5 oz /155 g) cups of plan flour
    • 1 tsp chili powder
    • 2 tsp baking powder
    • 2 tsp sugar
    • 1/4 tsp salt
    • 2 cups( 16 fl oz /   500 ml) milk
    • 3 eggs 1/4 cup of oil (2 fl oz / 6 mls) corn, olive or sunflower)
    • 1/4 cup ( 1 oz /30 g) melted unsalted butter
    • 2 cups ( 8 oz / 250 g) of fresh sweetcorn kernels
    • 2 tsp chopped cilantro
    • 1 tsp of diced sun-dried tomatoes
    • 1 tsp of mint

Combine all the dry ingredients in a large bowl . Mix the wet (except the oil and butter) ingredients together and whisk.Gently melt the butter in the warm oil .Add the milk mix to the dry ingredients , stirring until it is well mixed in then drizzle the oil and melted butter into the mix. Fold in sweetcorn kernels and sun-dried tomatoes and chopped herbs. Don’t over mix.  Heat the frying pan or griddle and lightly grease, use a large spoon or ladle to measure a consistent size.

Cook each pancake until bubbles appear on the service and bottoms are brown, about 2 mins. Flip them over for the same amount of time.

Serve immediately or keep warm in the oven.

Good served with sliced avocado, fresh lime, chopped chilies and tomato or a home-made tomato salsa.

Gazpacho from Puerto Banus

      • 2 pound raw tomatoes
      • 1 red bell pepper
      • 1 small regular chopped onion
      • 2 garlic cloves
      • 2 celery stalks
      • 1 tbsp mayonnaise
      • juice of half a lemon
      • 3 tbsp red or white wine vinegar

Blender  all the above and taste.

Add lemon juice and salt if need be. Let it sit for a day. Serve with croutons.

Carrot Tahini Soup (adjusted from NY Times)

      • 2 tbsp olive oil
      • 1 white onion fine diced
      • 6 minced garlic cloves
      • tsp salt
      • 1 1/2 lb carrots peeled and cut roughly
      • 1/2 tsp ground coriander
      • 1/4 tsp ground turmeric
      • good pinch of cayenne
      • 1 qt vegetable broth
      • 1/3 cup tahini
      • Fresh lemon juice, chopped cilantro and or mint, grated lemon zeste for garnish

Sautee the onion and garlic in the oil over low het for about 10 minutes. Till onions are translucent. Add stock, add carrots. Bring to a boil and lower heat. Simmer for about 30 minutes or till carrots are cooked. Add tahini. Start with 1/2 cup and if you need more add the rest of the tahini.

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