On Saturday, I volunteered at Salud Cooking School in Whole Foods. We had a delicious menu! Some recipes are here and others will come when I recreate at home.
|Smoked Salmon Canape (on a cream cheese spread atop pumpernickel rounds)|
|Citris & Fennel Salad with Mint|
2 pounds fennel bulb
3 to 4 oranges (blood oranges would be great)
1/4 cup EVOO
2 lemons, juiced
2 tablespoons, chopped mint
2 ounces arugula
S&P to taste
Remove the fonds (tops) of the fennel bulbs. Slice bulbs in half, remove cores. Slice into thirds and then slice very thinly. Peel oranges and slice into wedges, removing white pith. Whisk EVOO, juice, S&P - whisk well and add mint. Place fennel slices, orange and arugula in dressing and coat. Assemble on a platter, garnish with more mint and fennel fonds for decoration.
|Felt like spring on Saturday - 70 degrees!|
Trim asparagus ends, roast in a baking sheet at 425 degrees for about 8 minutes (dot with butter and salt to taste before roasting). Remove asparagus and top with 1/2 cup shredded Parmesan cheese and zest of a lemon. Serve room temperature.
|Egg Cups with Prosciutto and Wild Mushrooms|
3/4 pound wild mushrooms (bunapi, oyster, shitake, chanterelle), chopped
1/4 cup shallot finely shopped
2 tablespoons butter
2 tablespoons creme fraiche, sour cream or plain yogurt
12 slices of Prociutto to line tins
1 tablespoon fresh tarragon, chopped
S&P to taste
Preheat oven to 400 degrees. Sautee shallot in butter and when butter is hot, add mushrooms and cook liquid out (at least 10 minutes). Remove from heat and stir in tarragon and creme fraiche.
In Pammed cupcake tins (or buttered ramekins), assemble prosciutto in base and sides of cups. Divide mushroom mixture into the cups and crack an egg in each. Bake in middle of oven for about 10-15 minutes, until whites are set but yolks are still runny. Season with S&P and remove to serving platter, garnish with parsley.
|Sausage & Stone-Ground Grits Souffle|