ASPARAGUS WITH GOAT’S CHEESE SABAYON

6 large egg yolks
1/2 cup white wine
6 oz. soft unripened goat’s cheese, at room temp.
#topsp water
1/2 cup whipping cream
1 tbsp lemon juice
1 tbsp minced chives
2 lbs. fresh asparagus, blanched

Whisk the egg yolks and white wine together in a heatproof bowl.  Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume.  Set the bowl into a larger bowl filled with iced water, whisking constantly until cool.

Beat the goat’s cheese until smooth.  Gradually beat in the water and lemon juice.  Fold the chilled egg yolk mixture into the cheese.  Beat the whipping cream until soft peaks form.  Fold into the yolk mixture.  Stir in half the chives.  Cover and refrigerate.  Use the same day.

To serve asparagus, place on plates, top with sabayon and sprinkle with chives.  Serve immediately.

You could end this dish by placing a few droplets of truffle oil over the finished dish.

(8.56 carbohydrates per serving)

ASPARAGUS FEUILLETE WITH TARRAGON MUSTARD SABAYON

2 cups veal stock
4 cups beef stock
2 cups chicken stock
2 1/2 tbsp tarragon mustard

1/2 17 1/4-ounce package frozen puff pastry sheets (1 sheet), thawed
1 egg yolk, beaten to blend
36 thin 4-inch long asparagus tips
1 cup chilled whipping cream
Chopped fresh tarragon

Combine veal bones, beef stock and chicken stock in heavy medium saucepan.  Bring to boil over high heat.  Reduce heat to medium and cook until stock is reduced to 1/2 cup, about 50 minutes.  Strain stock.  Combine stock and mustard. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 400 degrees.&#top; On lightly floured surface, roll out pastry sheet to 1/8 inch thickness.  Cut out 12 diamond-shape pieces, all sides measuring 2 inches.  Carefully brush tops (not sides) of diamonds with egg yolks.  Using tip of small sharp knife, draw several parallel lines down length of pastries to form design.  Transfer pastries to cookie sheet.  Bake until puffed and golden brown, about 10 minutes.
 
Meanwhile, cook asparagus in boiling salted water until just tender, about 4 minutes.  Drain well and keep warm.  Heat stock mixture in heavy medium skillet over low heat just until warm.  Whip cream to soft peaks.  Gently fold into stock mixture in skillet.  Season with salt and pepper.
 
Cut pastries in half, forming 2 layers.  Place 2 pastry bottoms on each plate.  Spoon 1 tablespoon sauce over each.  Lay 3 asparagus tips atop each pastry.  Cover asparagus with pastry tops.  Spoon some sauce onto each plate.  Sprinkle with tarragon and serve.
 
6 appetizer servings.

ATHENIAN TOMATOE DIP
 
1 pound roma tomatoes, cored
2 yellow onions, sliced 1/4 inch thick
12 cloves roasted garlic
1 tbsp minced fresh oregano leaves
1 red pepper, minced
2 tsp capers, drained
2 tbsp aged red wine vinegar
1/4 cup extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
 
 
Preheat broiler.  Place the whole tomatoes and onion slices in a single layer on a baking sheet.  Broil 10 to 15 minutes, turning often, until the tomatoes are blistered and charred.  The onions should be translucent and slightly charred.  If they cook more quickly than the tomatoes, remove onions with a spatula to a chopping board and continue to broil the tomatoes.
 
Remove vegetables from the broiler and allow to cool for 5 minutes.  Coarsely chop the onions and place them with the tomatoes and roasted garlic in a food processor fitted with a steel blade.  Pulse until the mixture is finely chopped, stopping motor occasionally and scraping down the sides of the workbowl.
 
Transfer mixture to a large mixing bowl and stir in the oregano, pepper, capers and vinegar.  Slowly dribble in the olive oil, whisking constantly with a wire whisk.  When the oil has been incorporated, season with salt and pepper.
 
Transfer to a serving bowl, cover, and let stand for at least 1 hour before serving to allow flavours to meld.  This dip is best served at room temperature.

BACON BASIL SHRIMP ON A STICK

24 jumbo or extra-large shrimp
(about 1 1/2 pounds), peeled and deveined
24 fresh basil leaves (or sage)
24 thin slices of bacon (or prosciutto)
each 6 to 7 inches long

24 slender bamboo skewers (8 to 10 inches
long), soaked for 1 hour in cold water to cover,
then drained


Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp. Place a basil leaf on the back (the formerly rounded part) of each shrimp. Wrap each shrimp in a slice of bacon.

Set up the grill for direct grilling and preheat to high. When ready to cook, arrange the shrimp on the #topgrate, placing a folded sheet of aluminum foil under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 4 to 8 minutes in all, turning the kebabs to ensure even cooking. The shrimp will be firm and white when cooked through.

Makes 24 pieces - serves 6 to 8 as an appetizer or 4 as a light first course.

BAGNA CAUDA
 
4 ounces anchovy fillets, packed in olive oil, drained
2 ounces unsalted butter
1/4 cup olive oil
8 large cloves garlic, halved
2 tablespoons minced fresh Italian parsley
 
In a food processor, fitted with a steel blade, combine the anchovy fillets, butter, olive oil and garlic; process 1 minute, scrape down sides of workbowl and pulse to finish mixing ingredients.  Transfer dip to small saucepan, and cook over medium heat for 5 minutes.
 
Transfer to chafing dish, garnish with parsley and serve warm.
 
Makes approximately 1 cup.

BLACK OLIVES, GRECIAN STYLE

2 pounds black Greek olives
White wine vinegar, to cover
2 lemons, thinly sliced
2 celery stalks, coarsely chopped
Olive oil

Crack the olives with a hammer or mallet until the pits show and cover them with the vinegar. Let stand 2 days.

Drain and pack into sterilized jars, arranging the olives alternately with layers of lemon slices and celery. Cover with olive oil and keep in a cool place until ready to serve.

CAULIFLOWER CROSTINI
 
One 2-pound head of cauliflower, broken into florets
3 tbsp. Extra-virgin olive oil
1 small red onion, finely chopped
Salt and freshly ground pepper
Eight 1/3 inch thick slices peasant bread, cut in half
1 garlic clove, halved lengthwise
2 tbsp. Finely chopped flat leaf parsley


In a large nonstick skillet, bring 1 inch of lightly salted water to a boil.  Add the cauliflower, cover and cook over high heat until just tender, about 12 minutes. Using a slotted spoon, transfer the cauliflower florets to a bowl; reserve the cooking liquid.

Heat 1 tbsp. of the olive oil in the skillet.  Add the onion and cook over moderate heat, stirring occasionally, until golden.  Add the cauliflower, fennel seeds and a pinch of salt and pepper.  Cook, stirring occasionally, until the cauliflower is very tender, about 8 minutes; add a few tablespoons of the cooking liquid if it begins to look dry.  Mash the cauliflower to a chunky puree and season with salt and pepper.

Toast the bread and rush with 1 tbsp. of the olive oil.  Rub the crostini with the cut sides of the garlic clove, sprinkle with salt and spoon the cauliflower on top.  Drizzle with the remaining 1 tbsp. of olive oil, garnish with the parsley and serve.

JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA
 
11 1/4 oz Jerusalem artichokes, scrubbed
2 tablespoons butter
3/4 cup milk
1 1/2 cups cooked chick peas
1 tsp ground cumin
2 tbsp lemon juice
1 clove garlic
 
Rosemary Bruschetta
1 loaf wood-fired bread
olive oil
6 sprigs rosemary
 
Place Jerusalem artichokes in a saucepan of boiling water and cook for 5 minutes or until tender.  Drain and place artichokes in a food processor with butter and milk, and process until smooth.  Add chick peas, cumin, lemon juice and garlic and process until smooth.
 
To make rosemary Bruschetta, slice bread thinly and brush with a little olive oil.  Sprinkle slices with rosemary, place under a hot grill and cook until crisp.  Serve with artichoke hummus.  Serves 4 to 6.

KEFTEDES
(Greek Meatballs)

Makes about 32 meatballs

1 1/2 pounds ground round steak
2 eggs, lightly beaten
2 medium onions, finely chopped
1/2 cup fine, soft bread crumbs
2 tbsp chopped parsley
1 tbsp chopped mint
1/4 tsp cinnamon
1/4 tsp allspice
Salt and freshly ground pepper to taste
Oil for pan frying

Combine all of the ingredients except the oil and mix thoroughly. Refrigerate for several hours. Shape into small, bite sized balls and fry in hot oil until brown. Serve hot.

OLIVADA
 
1 pound Gaeta, Nicoise or Kalamata Olives
  pitted and drained
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2 cloves roasted garlic
1 teaspoon fresh thyme leaves
1/4 teaspoon cracked black pepper
 
In a food processor or blender, combine all ingredients and process until a fairly smooth paste is formed.  Stop motor, scrape down sides of bowl and process again briefly,
 
If the Olivada is to be served that day, transfer to a serving bowl, cover with plastic wrap and refrigerate until one hour before serving.  Allow Olivada to come to room temperature before serving.
 
To Refrigerate for up to 1 week, place in a nonreactive container and cover surface with a film of olive oil; cover and refrigerate.
 
Makes 2 cups.

PORK SATE WITH RADICCHIO
 
1 1/4 pounds pork tenderloin, trimmed of any fat or gristle
 
For the Marinade, Mix together:
1/3 cup fish sauce
1/4 cup minced fresh lemongrass (ends trimmed and outer leaves removed)
3 1/2 tbsp minced garlic
 
To Grill:
2 tbsp safflower or corn oil
Twelve to Fourteen 10-inch-long bamboo Skewers, soaked in cold water for 1 hour and Drained
 
To Serve:
2 to 3 heads radicchio, cores trimmed, leaves separated, pressed to flatten, rinsed and drained
3 medium-size carrots, finely shredded or grated (about 1 1/2 cups)
3 tbsp chopped cilantro (fresh coriander) leaves
Sate Sauce
 
Cut the pork tenderloin into 1/6 inch slices.  Place in a medium-size bowl, add the marinade, and toss lightly to coat.  Cover with plastic wrap and let sit for at least 2 hours in the refrigerator.
 
Prepare a medium-hot fire for grilling or preheat the broiler.  Place the grill rack 3 inches above the coals.  Brush the grill rack with the oil.  (Alternatively, you can heat a large heavy skillet, add a teaspoon of oil, and heat until near smoking over high heat.)
 
Thread several pork slices onto each bamboo skewer.
 
Arrange the radicchio leaves in overlapping rows on a serving platter and sprinkle little bunches of the shredded carrots on top.
 
Grill or broil the pork slices (or panfry in the skillet) until cooked all the way through, about 6 minutes per side.  Remove and let cool slightly.
 
Arrange several pieces of meat over the shredded carrots on each radicchio leaf.  Sprinkle with the chopped cilantro.  To eat, spoon some of the sate sauce on top of each portion and eat with your fingers.
 
Makes 6 servings.

ROASTED PEPPERS STUFFED WITH TUNA AND CAPERS

8 medium red and yellow bell peppers
1/2 cup mayonnaise
4 anchovy fillets, minced
3 tbsp chopped capers
2 tbsp chopped flat-leaf parsley
2 tsp white wine vinegar
Two 6-ounce cans Italian tuna in olive oil, drained and flaked
Salt and freshly ground pepper
Extra virgin olive oil, for drizzling


Preheat oven to grill. Put the bell peppers under the grill and char all
over until just tender. Cover with aluminum until cool. Peel, halve, core
and seed them.

In a medium bowl, blend the mayonnaise with the anchovies, capers, parsley
and vinegar. Using a rubber spatula, gently fold in the tuna. Season the
stuffing with salt and pepper.

Lay the pepper halves, skinned side down, on a work surface. Spread 2 tbsp
of the tuna on each one and roll up. Transfer the pepper rolls to a
platter, drizzle with olive and serve.

SAVORY TUNA ROLLS
 
1 lb. Fresh tuna
1/2 lemon
2 bay leaves
1 carrot
1 bouquet garni
1/2 cup olive oil
1 clove garlic
1 tbsp capers
1 small bunch parsley
1 small pan loaf, sliced
salt and pepper
 
Bring water to a boil in a large saucepan with 1 tsp coarse sea salt, a few peppercorns, a piece of lemon peel (with no pith), the bay leaves, the peeled and sliced carrot, and the bouquet garni.  Add the tuna then lower the heat and poach for 15 minutes.  Drain and dry well.  Heat 6 tbsp of the oil in a saucepan and sauté the tuna until golden brown all over, turning several times.  Take out the pan, drain, and leave to cool.  Slice very thinly.  Chop the garlic, capers, and parsley, add a little oil and some salt and freshly ground pepper.  Spread a little of this mixture onto each tuna slice and roll up.  Arrange 2 or 3 of these tuna rolls on each slice of bread and serve as an appetizer or light snack.

SEA SCALLOPS SEVICHE

1 cup (about 1/2 pound) sea scallops
Juice of 4 limes
2 tbsp chopped onion
1 tbsp chopped parsley
2 tbsp chopped green pepper
3 tbsp olive oil
Salt and freshly ground pepper, to taste

Cut the raw scallops into quarters and cover with the lime juice. Marinate 1 hour or more in the refrigerator. Drain.

Combine the onions, parsley and green pepper with the scallops. Add the olive oil and mix well. Season with salt and pepper.

SHRIMP TOASTS

1/2 pound raw shrimp, shelled and deveined
4 water chestnuts, chopped
1 tsp dry sherry
1 tsp sugar
1 tbsp cornstarch
1 egg, lightly beaten
1 tbsp chopped coriander
6 slices of bread, at least 2 days old
2 cups peanut oil

Place the shrimp, water chestnuts, sherry, sugar, cornstarch and egg in the bowl of a food processor. Puree until a spreadable paste forms. Place in a bowl and stir in the coriander.

Trim the crusts off the bread slices and cut each slice into 4 triangles. Spread each triangle with 1 tsp of the shrimp mixture.

Heat the oil to 375 degrees. Gently lower bread into the oil with shrimp side down. After 1 minute turn over and fry for a few more seconds, until golden. Fry only a few at a time. Drain.

SMOKED FISH MOUSSE
1 shallot
1/2 pound lean smoked trout or whitefish, all skin and bones removed
6 tbsp mayonnaise
3 tbsp cream cheese, room temperature
1 1/2 tbsp fresh lime juice
1 tbsp finely chopped fresh dill
White Pepper
Fresh dill sprigs, for garnish
Lightly toasted thin baguette slices
 
In a food processor fitted with the metal blade, mince the shallot.  Add the fish, mayonnaise, cream cheese, lime juice, chopped dill and white pepper.  Process until pureed.  Taste for seasoning.  Spoon the mousse into a 1 1/2 cup crock and garnish with dill sprigs.  Serve with baguette slices.
 
Can be prepared up to 3 days ahead, covered, and refrigerated.  Garnish just before serving.