Al Fresco Recipes
Summer, at last! The dog days must be here, and we Canadians know that there's nothing like a rustic picnic or a gourmet barbecue in our own backyards. Here's four Al Fresco recipes that are sure to have all your guests talking, and smacking their lips!
TOMATO CONSOMMÉ
with
BEETS & CUCUMBER
Consommé: This clear broth, made from the ripest of tomatoes and fragrant fennel, is bursting with flavour. Serve chilled with beet and cucumber. It's a perfect way to start a twilight dinner.
3 lb ripe tomatoes, washed
1 cup roughly chopped fennel, plus 1 tsp chopped fennel fronds for garnish
2 tsp balsamic vinegar
1 tsp coarse sea salt
4 fresh thyme sprigs
4 fresh basil leaves
1 small clove garlic
1 small fresh hot red pepper, halved and seeded
1 36-inch square sheet of cheesecloth folded twice into an 18-inch square, or a clean kitchen towel
1/2 cup julienned English cucumber
1/2 cup julienned, cooked candy stripe (chioggia) or golden beets*
6 dashes Lea & Perrins, or to taste (optional)
Good quality olive oil for garnish
In a food processor, combine first eight ingredients and process until well chopped. Lay cheesecloth square in a strainer or colander with edges hanging over sides.
Place strainer over a bowl large enough to catch drippings and pour in tomato mixture. Gather up two opposite corners and knot to make a tight sack. Tie last knot around centre of a long wooden spoon.
Suspend sack from spoon over a bowl, leaving enough room underneath so sack does not sit in accumulated liquid. Liquid can be drained periodically and transferred to another container if bowl is too short.
Let hang in refrigerator until most of liquid has drained, about 6 hours. Discard sack and its contents and reserve tomato liquid in refrigerator until needed.
Place equal portions cucumber and beet into the centre of 6 small bowls. Season tomato liquid to taste with salt and white pepper, add Lea & Perrins if using, and pour 1/2 cup servings into each bowl.
Garnish with reserved fennel fronds (or fresh parsley or basil), a drizzle of olive oil and remaining pepper, thinly sliced, if desired.
with
BEETS & CUCUMBER
Consommé: This clear broth, made from the ripest of tomatoes and fragrant fennel, is bursting with flavour. Serve chilled with beet and cucumber. It's a perfect way to start a twilight dinner.
Serves 6
3 lb ripe tomatoes, washed
1 cup roughly chopped fennel, plus 1 tsp chopped fennel fronds for garnish
2 tsp balsamic vinegar
1 tsp coarse sea salt
4 fresh thyme sprigs
4 fresh basil leaves
1 small clove garlic
1 small fresh hot red pepper, halved and seeded
1 36-inch square sheet of cheesecloth folded twice into an 18-inch square, or a clean kitchen towel
1/2 cup julienned English cucumber
1/2 cup julienned, cooked candy stripe (chioggia) or golden beets*
6 dashes Lea & Perrins, or to taste (optional)
Good quality olive oil for garnish
In a food processor, combine first eight ingredients and process until well chopped. Lay cheesecloth square in a strainer or colander with edges hanging over sides.
Place strainer over a bowl large enough to catch drippings and pour in tomato mixture. Gather up two opposite corners and knot to make a tight sack. Tie last knot around centre of a long wooden spoon.
Suspend sack from spoon over a bowl, leaving enough room underneath so sack does not sit in accumulated liquid. Liquid can be drained periodically and transferred to another container if bowl is too short.
Let hang in refrigerator until most of liquid has drained, about 6 hours. Discard sack and its contents and reserve tomato liquid in refrigerator until needed.
Place equal portions cucumber and beet into the centre of 6 small bowls. Season tomato liquid to taste with salt and white pepper, add Lea & Perrins if using, and pour 1/2 cup servings into each bowl.
Garnish with reserved fennel fronds (or fresh parsley or basil), a drizzle of olive oil and remaining pepper, thinly sliced, if desired.
ROASTED RADISHES
with
MINT & WATERCRESS
1 1/4 lb medium-sized radishes, trimmed and quartered (about 5 cups)
1 tbsp olive oil
1/3 bunch watercress, washed and drained, thick stems removed (about 2 cups)
2 tbsp fresh mint leaves, chiffonade
Preheat oven to 425°F.
Toss radishes in olive oil and season with salt and pepper. Transfer to an oven-safe skillet and roast until golden and tender when pierced with a knife, about 25 minutes.
Remove pan from oven, add watercress and stir until slightly wilted. Stir in mint, adjust seasoning and serve.
with
MINT & WATERCRESS
Radish: Radishes are a very versatile and underrated vegetable. Roasting them sweetens and mellows their flavour while maintaining their crisp texture. Choose golf ball-sized radishes for this recipe so they may quartered and cooked to golden brown.
Serves 6
1 1/4 lb medium-sized radishes, trimmed and quartered (about 5 cups)
1 tbsp olive oil
1/3 bunch watercress, washed and drained, thick stems removed (about 2 cups)
2 tbsp fresh mint leaves, chiffonade
Preheat oven to 425°F.
Toss radishes in olive oil and season with salt and pepper. Transfer to an oven-safe skillet and roast until golden and tender when pierced with a knife, about 25 minutes.
Remove pan from oven, add watercress and stir until slightly wilted. Stir in mint, adjust seasoning and serve.
CEDAR-PLANKED LOBSTER TAILS
with
SPICY LEMON JALAPENO VINAIGRETTE
with
SPICY LEMON JALAPENO VINAIGRETTE
Lobster: Cedar plank cooking mixes moist fragrant wood with dry heat. The result is incredibly succulent lobster infused with subtle cedar flavour. Cedar planks need to be soaked at least 2 hours before grilling so plan accordingly.
Serves 6
1 jalapeño pepper
1/2 tsp finely grated lemon zest
2 tbsp lemon juice
2 tbsp unseasoned rice wine vinegar
1 tsp granulated sugar
1/3 cup good quality olive oil, plus more for grilling
6 (7-8 oz each) uncooked lobster tails, thawed if frozen, halved lengthwise
2 (14- x 7-inch or similar) untreated cedar planks, soaked in water for 2 hours
2 lemons, cut into wedges
Preheat grill to medium-high.
Place jalapeño on hot grill and cook until charred on all sides, about 6 minutes. Let cool.
Remove charred skin from jalapeño, cut in half, and discard seeds. Finely chop jalapeño and place in a jar with a tight fitting lid. Add lemon zest, lemon juice, vinegar and sugar, cover, and shake well to blend. Add oil, cover and shake again until well mixed and emulsified. Season to taste with salt and pepper. Set aside.
Remove and discard thread-like intestinal track from lobster tails. Brush cut-side of lobster tails lightly with olive oil and season with salt and pepper. Place cedar planks on grill, close lid and heat for 4 minutes.
Arrange lobster tails, cut-side down, on top of planks and close lid. Grill until cooked through, about 8 to 10 minutes.
For dining ease, remove lobster meat from shells after cooking and replace. Serve lobster tails with a side of lemon jalapeño vinaigrette for dipping and a wedge of lemon.
1/2 tsp finely grated lemon zest
2 tbsp lemon juice
2 tbsp unseasoned rice wine vinegar
1 tsp granulated sugar
1/3 cup good quality olive oil, plus more for grilling
6 (7-8 oz each) uncooked lobster tails, thawed if frozen, halved lengthwise
2 (14- x 7-inch or similar) untreated cedar planks, soaked in water for 2 hours
2 lemons, cut into wedges
Preheat grill to medium-high.
Place jalapeño on hot grill and cook until charred on all sides, about 6 minutes. Let cool.
Remove charred skin from jalapeño, cut in half, and discard seeds. Finely chop jalapeño and place in a jar with a tight fitting lid. Add lemon zest, lemon juice, vinegar and sugar, cover, and shake well to blend. Add oil, cover and shake again until well mixed and emulsified. Season to taste with salt and pepper. Set aside.
Remove and discard thread-like intestinal track from lobster tails. Brush cut-side of lobster tails lightly with olive oil and season with salt and pepper. Place cedar planks on grill, close lid and heat for 4 minutes.
Arrange lobster tails, cut-side down, on top of planks and close lid. Grill until cooked through, about 8 to 10 minutes.
For dining ease, remove lobster meat from shells after cooking and replace. Serve lobster tails with a side of lemon jalapeño vinaigrette for dipping and a wedge of lemon.
WHITE ASPARAGUS
with
FAVA BEANS & SORREL
with
FAVA BEANS & SORREL
Asparagus salad: Fava beans, often called "broad beans," can be found in farmers' markets and specialty produce aisles in the spring and early summer. They have a fresh nutty taste with a smooth texture and are perfect for eating in salads, or enjoyed on their own with Pecorino cheese.
3 lb fresh fava beans, shelled
1 lb thin white asparagus, stems trimmed, peeled
1 tbsp unsalted butter
2 tbsp finely chopped fresh sorrel
Bring a pot of salted water to a boil. Fill a large bowl with ice and water; set aside. Add asparagus and cook until tender, about 4 minutes.
Remove from boiling water with a slotted spoon and place in ice bath. Once cool, remove and trim diagonally into 2-inch lengths; set aside. Add fava beans to boiling water and cook, 30 seconds.
Transfer to ice water, cool and drain. Peel outer membrane from fava beans; set aside. In a large skillet over low heat, melt butter.
Add sorrel and cook, stirring often until sorrel has mostly dissolved. Add asparagus and beans and heat gently until warmed through, about 2 minutes. Season with salt and pepper to taste and serve.
Serves 6
3 lb fresh fava beans, shelled
1 lb thin white asparagus, stems trimmed, peeled
1 tbsp unsalted butter
2 tbsp finely chopped fresh sorrel
Bring a pot of salted water to a boil. Fill a large bowl with ice and water; set aside. Add asparagus and cook until tender, about 4 minutes.
Remove from boiling water with a slotted spoon and place in ice bath. Once cool, remove and trim diagonally into 2-inch lengths; set aside. Add fava beans to boiling water and cook, 30 seconds.
Transfer to ice water, cool and drain. Peel outer membrane from fava beans; set aside. In a large skillet over low heat, melt butter.
Add sorrel and cook, stirring often until sorrel has mostly dissolved. Add asparagus and beans and heat gently until warmed through, about 2 minutes. Season with salt and pepper to taste and serve.
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