starters (les entrées)

lobster “roll” (California style)

September 24th, 2012

 

lobster “roll”  California style
(mille-feuille de homard à la Californie)

serves 4

what you need:

lobster 
4 lobster tails 
1 cup seafood stock
½ cup dry white wine
1 sachet (1 bay leaf, fresh Italian parsley, fresh cilantro, black peppercorns, 1 strip lime peel)

salad
1 ripe avocado, thinly sliced
1-2 apples, thinly sliced, seeds removed
1 Asian pear, thinly sliced, seeds removed
1-2 cucumbers, thinly sliced
1-2 tomatoes (preferably Green Zebra), sliced
1 shallot, thinly sliced

dressing
2 teaspoon gros sel de Guérande (or sea salt)
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
⅓ cup olive oil
¼ cup avocado
¼ cup fresh cilantro leaves
1 tablespoon fresh minced Italian parsley
pinch piment d’espelette
freshly ground black pepper (as needed)

lobster apple and avocado ingredients

garnish
pinch piment d’espelette
pinch minced fresh Italian parsley Read the rest of this entry »

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melange of heirloom tomatoes with whipped tomato purée

August 13th, 2012

melange of heirloom tomatoes with burrata and whipped tomato purée chef morgan

 melange of heirloom tomatoes with burrata and whipped tomato purée

serves 4

what you need:

5-6 beautiful heirloom tomatoes, various colors
burrata cheese (as needed)
fresh sweet basil leaves (as needed)
quality olive oil (as needed)
gros sel de Guérande or kosher or sea salt (as needed)
freshly ground black pepper (as needed)
8 yellow or orange heirloom tomatoes, juiced (seeds and skins discarded) Read the rest of this entry »

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summer melon gazpacho

August 3rd, 2012

summer melon gazpacho chef morgan

summer melon gazpacho

makes 3 cups plus garnish (serves 4-6)

what you need:

gazpacho
1 ½ cup (300 ml) watermelon juice from one red, ripe watermelon
15 ounces (430 g) chopped ripe cantaloupe
1 teaspoon fresh lime juice

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Banon de Banon A.O.C. with fennel confit and fleshy, balsamic-drenched fig jam

July 18th, 2012

 

Chef Morgan balsamic-drenched fig jam

Banon de Banon A.O.C. with fennel confit 
and fleshy, balsamic-drenched fig jam

serves 4

what you need:

1 disc Banon de Banon

fleshly fig jam

6 fresh black mission figs, quartered (approx. 300g or 10.6 ounces)
6 ounces (170g) balsamic vinegar
7 tablespoons light brown sugar
2 teaspoons fresh lemon juice

fennel confit

1 fennel bulb, (approx. 100g or 3.5 ounces)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon honey
8 ounces (30 ml) water

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pan bagnat au cadeau

July 2nd, 2012

French Sandwich

 pan bagnat au cadeau 

makes 4

what you need:

sandwich
1 loaf quality pain de mie (or sandwich or olive bread)
12 ounces (320 gr) canned tuna packed in olive oil, drained, oil reserved
20 beautiful, ripe cherry tomatoes, halved
¾ cup rough chopped fresh sweet basil
1 small red onion, thinly sliced Read the rest of this entry »

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roasted white asparagus with browned butter (asperges blanches rôti au beurre noisette)

June 19th, 2012

roasted white asparagus with browned butter

roasted white asparagus with browned butter 
(asperges blanches rôti au beurre noisette)

serves 4-6

what you need:

4-6 large white asparagus (or 12 smaller asparagus)
olive oil (as needed)
kosher salt (as needed)
freshly ground white (or black) pepper
3 tablespoons unsalted butter
1-2 teaspoons fresh orange juice
1-2 tablespoons minced fresh Italian parsley Read the rest of this entry »

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zucchini and sorrel velouté

April 29th, 2012

zucchini and sorrel velouté, simple soup by chef morgan

zucchini and sorrel velouté

yields 16 ounces (4 cup servings)

what you need:

1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf) 
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »

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wild arugula and strawberry salad on a Ciabatta plank

April 15th, 2012

wild arugula and strawberry salad on a Ciabatta plank

wild arugula and strawberry salad on a Ciabatta plank

serves 4

what you need:

1 loaf of quality fresh Ciabatta bread (or pan de mie or country bread)

from the farm
1 cup sliced strawberries, stems removed
2 generous handfuls of wild arugula, trimmed
½ cup rapini leaves
red or green mustard frill leaves (as needed) 
fresh arugula flowers (as needed)
small strawberries with stems

dressing
1 packed tablespoon light brown sugar 
¼ cup balsamic vinegar 
½ teaspoon sel de Guérande (or sea salt)
2 tablespoons quality olive oil Read the rest of this entry »

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kale and turnip slaw with mustard seed dressing

April 15th, 2012


Mcgrath Family Farm Recipes kale and turnip slaw with mustard seed dressing 

 kale and turnip slaw with mustard seed dressing

serves 4

what you need:

from the farm
1 bunch baby Tuscan kale leaves, trimmed and en chiffonnade
1 cup grated (or julienned) purple globe turnips
¼ cup currants
¼ cup pine nuts, toasted Read the rest of this entry »

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spring pea and fava bean salad with fava leaves

April 15th, 2012

Mcgrath Family Farm Recipes spring pea and fava bean salad with fava leaves

 spring pea and fava bean salad with fava leaves 

serves 4

what you need:

from the farm
1 cup freshly shucked English spring peas
1 cup young fava beans, pods removed (skins removed as needed)
2 generous handfuls of fava leaves, trimmed
fava flowers (as needed)
3-4 purple globe turnips, trimmed and thinly sliced
½ cup walnut pieces, toasted Read the rest of this entry »

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