WATERCRESS, SALMON AND AVOCADO SALAD

Ingredients

• One bunch of watercress, washed and stems cut short
• Smoked salmon – 2 small pieces per person
• 2 ripe avocados, peeled and sliced in slivers
• 1/3 – 1/2 cup Epstein Napa Valley Extra Virgin Olive Oil
• 1 1/2 Tablespoons of St. Helena Olive Oil Co. Balsamic Vin – 6 yr old.
• 1 teaspoon stone ground mustard

Instructions

Mix
the olive oil, vinegar and mustard in a cup or jar.  Toss the
watercress with enough dressing to coat it lightly.  Plate the
watercress and place the salmon on one side and make a fan of the
avocado slices on the other.  Lightly drizzle the salmon and the
avocado with the olive oil dressing.

ROASTED RACK OF LAMB

Ingredients

• 3 trimmed racks of lamb at room temp (3 chops per person)
• St. Helena Olive Oil Co. Rosemary Extra Virgin Olive Oil
• 3 sprigs of fresh rosemary
• 3 tablespoons course grain mustard
• 1 cup breadcrumbs
• 3 minced garlic cloves

Instructions

Preheat oven to 450 degrees. Brush lamb generously with Rosemary Olive Oil.  Season with sea salt and freshly ground pepper.  Combine the mustard, bread crumbs, and garlic and then press mixture over racks of lamb.  Place the racks over the rosemary sprigs in a baking dish.  Roast for 10 minutes and then reduce heat to 400 degrees.  Place a meat thermometer in the meaty part and roast until it reads 135 (med rare). Remove from oven, cover with foil, and let lamb rest for 10 minutes.  Carve cutting between the ribs.

POLENTA

Ingredients

• 9 cups of water or stock
• 1 1/2 teaspoon of Grey Sea Salt
• 2 cups of cornmeal

Bring the water(or stock) to a boil and whisk in cornmeal until mixture thickens and  boils…about 2 minutes.  Reduce heat to low.  Cook until thick…stirring occasionally…about 30 minutes.  (Can be cooked 4 hours ahead and held in a bowl over hot water).

RAGOUT

Ingredients

• 8-10 medium tomatoes cut into quarters
• 10 garlic cloves
• 1 cup sliced crimini mushrooms
• 1 cup sliced shitake mushrooms
• 1/2 cup St. Helena Olive Oil Co. Garlic Extra Virgin Olive Oil
• 1/4 cup St. Helena Olive Oil Co. Balsamic Vinegar – 6 yr.
• Grey sea salt
• Freshly ground pepper

Combine all ingredients in a pyrex baking pan and bake at 360 degrees for about 45 minutes.  This can be prepared beforehand and refrigerated….just reheat before plating.

ROASTED ASPARAGUS

Ingredients

• 1 1/2 to 2 lbs fresh asparagus
• 1/2 cup Epstein Napa Valley Extra Virgin Olive Oil
• Grey sea salt

Instructions

Preheat oven to 475 degress. Wash asparagus.  Break off ends and put in a single layer in baking dish.  Drizzle with olive oil and sea salt and bake at 475 degrees for about 12 minutes.

To plate all of this amazing food, spoon the polenta in the center and the ragout around the polenta.  Put the porkchop in the middle…surrounded by the asparagus spears…wow…I don't know if I will wait til Easter for this…..

But wait…there is more…..

GARLIC BREAD PUDDING

Ingredients

• 2 cups milk
• 8 garlic cloves
• 2 large whole eggs
• 2 egg yolks
• 3 tablespoons minced parsley leaves
• 2 1/2 cups baquette cut into cubes
• Grey sea salt

Instructions

In a saucepan scald the milk with the garlic cloves. Let stand 15 min. and remove and discard the garlic.In a bowl whisk together the whole eggs and the yolks add the milk and whisk and stir in the parsley, salt and pepper.Divide the bread crumbs among 8 well oiled muffin tins and ladle the custard mixture evenly over them. Let stand 10 min. The puddings can be prepared to this point up to 8 hours in advance and kept covered and chilled.

Bake the puddings in a preheated 350 oven for 45 minutes or until golden. Run knife around edges of puddings. Serve warm.  These freeze beautifully.

And for dessert……..
 
LEMON AND ALMOND TART

Ingredients for the pastry…

• 1 cup all purpose flour
• 2 tablespoons sugar
• 2 oz. almond paste
• 6 tablespoons chilled butter
• 1 egg
• Grey sea salt

Adjust the oven rack to low position and heat oven to 350. Put the flour, salt, sugar, and almond paste in the work bowl of a food processor fitted with a metal blade or into a medium bowl. Pulse the mixture, or work with fingertips, until mixture resembles coarse meal.  Add the egg yolk and pulse until dough holds together when pinched.
 
Press the dough evenly over the bottom and up the sides of a 9-inch tart pan with removable bottom.Transfer the tart pan to a cookie sheet and bake until the crust is golden..about 20 minutes

Ingredients for the lemon filling…

• 2 medium lemons
• 1 tablespoon St. Helena Olive Oil Co. Lemon Olive Oil
• 2 tablespoons Epstein Napa Valley Extra Virgin Olive Oil
•  eggs
• 1/4 cup sour cream
• 3/4 cup sugar
• 2 tablespoons confectioners sugar
• box of fresh raspberries
• Dried lavender flowers

 

Grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon juice into a medium bowl. Add the oils, eggs, sour cream and sugar and blend. Pour the filling into the prebaked crust and return to the oven and bake 12 to 15 minutes just until the filling has set. Cool on wire rack. Gently remove the rim of the tart pan.  Tart should remain on the removable bottom..dust with confectioners sugar. Cut into slices and plate ..garnish with the raspberries and lavender flowers.  This tart freezes well..just bring to room temperature..garnish and serve.