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Red Pepper Rouille
and Shrimp Toasts |
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Preparation
Preheat oven to 425°F. Finely chop garlic cloves with
cayenne pepper and saffron in mini processor. Add
roasted red pepper and vinegar to processor; blend until
almost smooth. Blend in mayonnaise. Season rouille to
taste with salt and pepper.
Transfer 1/3 cup rouille to medium bowl. Add shrimp and
toss to coat. Arrange sourdough baguette slices on
baking sheet. Spread each slice with rouille. Bake until
bottoms of toasts are crisp and rouille is darker in
color, about 10 minutes.
Heat large nonstick skillet over medium-high heat. Add
shrimp, spreading in single layer. Cook until just
browned and opaque in center, about 2 minutes per side.
Arrange toasts on plate. Place 2 shrimp on each toast;
sprinkle toasts with capers. |
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Scallops with
Tarragon Cream and Wilted Butter Lettuce |
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Preparation
Melt
1 tablespoon butter in small skillet over medium heat.
Add shallots; sauté 3 minutes. Add wine; boil until
reduced by half, about 2 minutes. Add cream, 3 teaspoons
tarragon, and Pernod, if using. Simmer until sauce coats
back of spoon, about 2 minutes. Season with salt and
pepper; set aside.
Melt 1 tablespoon butter in large nonstick skillet over
medium-high heat. Sprinkle scallops with salt and
pepper; cook until brown and almost cooked through,
about 2 minutes per side. Transfer scallops to plate.
Add lettuce to drippings in skillet; toss until
beginning to wilt, about 1 minute. Spoon sauce onto 2
plates; divide lettuce between plates. Place 4 scallops
on each plate; sprinkle with remaining 1 teaspoon
tarragon.
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Chicken Liver and
Sage Crostini |
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Preparation
Line
plate with paper towels. Heat oil in medium skillet over
medium-high heat. Add sliced sage; sauté until crisp,
about 30 seconds. Using slotted spoon, transfer sauteed
sage to paper towels. Add onion to same skillet; sauté
until golden, about 3 minutes. Add garlic, chopped
liver, and 1 teaspoon chopped sage. Stir until liver is
no longer red, about 3 minutes. Increase heat to high,
add Madeira, and cook until wine has evaporated, about 2
minutes. Add salt and pepper. Divide liver mixture among
baguette slices. Top with sautéed sage. Serve crostini
on bed of fresh sage leaves, if desired.
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Zucchini Patties with
Feta |
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Preparation
Toss
zucchini and 1/2 teaspoon salt in large bowl. Let stand
5 minutes. Transfer to sieve. Press out excess liquid;
place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup
flour, cheese, and 1/2 teaspoon salt. Mix in parsley,
onions, and dill. If batter is very wet, add more flour
by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil
in large skillet over medium heat. Working in batches,
drop batter by rounded tablespoonfuls into skillet. Fry
patties until golden, 5 minutes per side, adding more
olive oil and corn oil as needed. Transfer to paper
towels. DO AHEAD Can be made 1 day ahead. Place on
baking sheet, cover, and chill. Rewarm uncovered in
350°F oven 12 minutes. Serve with yogurt. |
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Warm Asparagus Toast
with Pancetta and Vinaigrette |
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Preparation
Preheat oven to 450°F. Whisk vinegar and mustard in
small bowl. Gradually whisk in oil and 1 tablespoon
melted butter. Season vinaigrette with salt and pepper.
Place pancetta on rimmed baking sheet. Bake until crisp,
about 7 minutes.
Meanwhile, cook asparagus spears in large skillet of
boiling salted water until tender, about 5 minutes.
Drain asparagus; pat dry. Transfer warm asparagus to
large bowl; add vinaigrette and toss to coat. Season to
taste with salt and pepper. Toast bread slices and brush
with remaining 2 tablespoons melted butter.
Arrange 2 toasts on each of 4 plates. Divide pancetta,
then asparagus among toasts. Drizzle any remaining
vinaigrette over and serve. |
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