Cooking to Impress without
Stress
FRESH & LIGHT
by Annabel Langbei
ASPARAGUS AND SCALLOPS SALAD WITH CITRUS DRESSING
SERVES: 2
PREP TIME: 5 minutes
COOK TIME: 3 minutes
MAKE AHEAD: Make dressing up to a week ahead; cook asparagus
up to 2 hours ahead: cook scallops up to a half hour ahead
Make the most of tender asparagus during its short spring season.
A big platter piled with freshly cooked spears drizzled with lemon-infused
olive oil makes a speedy first course, but for a special treat
check out this stunning asparagus and scallop salad. It's just
the trick for a romantic dinner a duex, or double the recipe for
a special dinner occasion with friends. Even the freshest asparagus
has tough stems - to remove simply snap the asparagus and discard
the tough ends. Take care not to overcook - it only takes three
minutes.
8-10 spears fresh asparagus, tough ends snapped off and discarded
10-16 fresh scallops (as extravagance allows)
Finely grated zest of 1/2 lemon or lime
Salt and freshly ground black pepper
Pinch sugar
1 tbsp olive oil
1/4 cup Citrus Chili Dressing - see below
TO SERVE: Handful of fresh basil leaves (or mint or coriander/cilantro
when basil is not available), flesh of just one ripe avocado cut
into chunks, a little extra virgin olive oil to drizzle
DROP trimmed asparagus into a pot of lightly salted boiling water
and boil 3 minutes. Refresh under cold water and drain thoroughly.
Set aside.
MIX scallops with lemon (or lime) zest and season with salt and
pepper and sugar. Heat oil in a heavy pan until very hot and cook
scallops about 1 minute each side - they should be browned but
still soft. Do not overcook.
DRIZZLE warm scallops with a little dressing toss with asparagus.
Gently combine with basil and avocado. Arrange on 2 plates and
spoon over remaining dressing. Drizzle a little extra virgin olive
oil around the plate.
Citrus Chili Dressing: Make this dressing in
bulk for a zingy fat-free flavor boost for salads, seafood and
noodles. It will keep in the fridge for up to a week.
1/3 cup fresh lemon or lime juice
1/4 cup fresh orange juice
1 tbsp rice vinegar
2 tbsp fish sauce
1 small red chili, seed removed and flesh finely sliced
1 tbsp sugar
Mix all ingredients together and chill until ready to serve.
Makes one small cup.
PASTA WITH SALMON CAPERS AND ROCKET
SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes
MAKE AHEAD: This is last minute assembly
1 lb. fettuccini or pappardelle noodles
2 tbsp extra virgin olive oil
3 tbsp capers
7 oz. baby rocket (arugla) leaves, washed
Salt and freshly ground black pepper
1 lb. hot smoked salmon. bones removed and flesh coarsely flaked
Finley grated zest of 1 lemon
2-3 tbsp lemon juice
COOK pasta in plenty of boiling, salted water according to packet
instructions. While pasta cooks, heat oil and fry capers until
crunchy. Transfer to a plate. Add rocket to pan, season with salt
and pepper and cook just until wilted.
DRAIN pasta and toss with fried capers, salmon, lemon zest and
juice. Season with salt and pepper. Divide between serving plates
and top with a little rocket.
VELVET LEMON TART
SERVES: 10-12
PREP TIME: 10 minutes
COOK TIME: about one hour plus standing time
MAKE AHEAD: on the morning of serving
Glenys Cennamo, who works with me in our test kitchen, came up
with this utterly divine version of the classic French dessert.
If you can access thickened cream (which contains a little gelatin)
do use it as it does help to give the tart its impeccable texture.
Make this the day you plan to serve it - it tends to crack after
a day or so. Take particular care to check that the oven temperature
is not too hot. It needs to set the custard and no more.
2 sheets sweet pastry
a little beaten egg
2/3 cup fresh lemon juice
7 eggs, lightly beaten
1 1/3 cups sugar
1 14/ cups thickened or whipping cream
HEAT oven to 350 F. Roll out pastry thinly and fit into a 12
inch flan dish, covering base and sides. Cover with a sheet of
baking parchment, spread pie weights on top and bake 15 minutes
REDUCE heat to 325F. Carefully remove paper and weights, brush
pastry with beaten egg and return to oven for further 15 minutes
or until golden and dry.
TO MAKE FILLING combine all ingredients in a saucepan and warm
gently over low heat until just luke warm or 120F. Pour through
a strainer into cooked pastry case and bake at 275F for 25-30
minutes or until just set (it should be just a little wobbly right
in the center when you take it from the oven). Stand at least
1 hour before serving.
GARNISH if desired with blackberries and a drizzle of Lemon Dessert
Syrup.
LIME TART - Use 2/3 cup of lime juice in place
of the lemon juice
PASSION FRUIT TART - Use 2/3 cup of strained
fresh passion fruit pulp in place of the lemon juice
LEMON DESSERT SYRUP- Place in pot 1 1/2 cups
of sugar, 1 cup of water, 1/2 cup lemon juice and the peel of
2 lemons (no pith). Heat over medium heat, stirring occasionally,
until sugar dissolves. Boil 5 minutes. Cool and store in a sealed
jar in the refrigerator. Makes 1 1/2 cups.
Excerpted from Cooking to Impress Without Stress
by Annabel Langbein. Copyright © 2003 by Annabel Langbei.
Excerpted by arrangement with Graphic Arts Books. All rights reserved.
$18.95. Available in local bookstores or call 800.452.3032 or
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here.
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