Volume 8, Issue 100 - May 20, 2005

Hello Recipe Club,

I would like to thank Chef Russell Cronkhite for his most excellent recipes this week. His new book A RETURN TO FAMILY PICNICS is on the shelves at your favorite bookstore now. Please pick one up or visit ReturnToTheTable.com

The lucky winners of Chef Russell Cronkhite's new cookbook are Craig Taggart and Florian Wehrli. Congratulations to both of you.

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Crostini with Olive Tapenade and Tomato Relish

You may not want to wait until the seasons change to make this delightful recipe. And believe me, it will go fast once it's served!

Makes 6 servings

Ingredients:

Crostini:

1 long thin loaf fresh sourdough bread
2 whole cloves garlic, peeled
1/4 cup olive oil

Olive Tapenade:

one 8 ounce jar pitted Kalamata olives
1 tablespoon drained capers
1 whole clove garlic
1 tablespoon fresh chopped rosemary
2 teaspoons extra virgin olive oil

Tomato Relish:

2 tablespoons granulated sugar
1 tablespoon apple cider vinegar
1/2 cup slivered onion
1 clove garlic, minced
2 cups peeled, seeded and diced tomatoes

Preparation:

Prepare the Crostini:

Slice the bread into angled slices that are 1/4 inch thick. Crush the garlic in a press and whisk into the oil. Brush the slices with the garlic olive oil, transfer to a baking sheet and toast in a 350 degree F oven until the slices are golden, about 10 minutes. Cool.

Make the Tapenade:

Combine the olives, capers, garlic and rosemary in the bowl of a food processor fitted with a metal blade. Purée well, then transfer to a small bowl and fold in the olive oil. The tapenade can be made a day or two ahead and refrigerated until ready to serve.

Prepare the Relish:

Combine the sugar and cider vinegar in a saucepan and stir over medium-low heat to dissolve. Add in the onion and garlic and simmer until the onion slivers are translucent and the liquid is syrupy, 3 to 4 minutes. Add in the diced tomatoes and continue to simmer, stirring frequently, until most of the liquid is absorbed and the relish is thickened and chunky, 6 to 8 minutes. Cool to room temperature.

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Goat Cheese Tart

Smoky poblano chilies, sweet garlic and fresh zucchini layered in a creamy goat cheese custard with a flaky crust - sublime!

Makes 6 servings

Ingredients:

Pastry Dough:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons (3/4stick) unsalted butter, chilled
4 to 5 tablespoons whole milk, cold

Vegetable Filling:

2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 cups julienned zucchini
4 whole roasted poblano chilies

Custard:

4 large eggs, room temperature
8 ounces goat cheese, crumbled
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Preparation:

Prepare the Pastry Dough:

First, sift the flour and salt into a small bowl. Use a pastry blender to cut in the butter until the mixture reaches the consistency of coarse crumbly meal. Turn out onto a clean dry surface.

Second, make a well in the center of the dough, pour in 4 tablespoons of milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough). Roll the dough into a ball and flatten into a disk by gently pressing between your hands. Wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.

Prepare the Vegetable Filling:

First, heat the olive oil in a small skillet over medium heat. Sauté the sliced garlic until translucent, 2 to 3 minutes. Toss in the julienned zucchini and sauté until just cooked and bright green, about 2 minutes. Cool and drain off any excess liquid.

Second, peel and seed the roasted poblanos. Slice into thin strips and add to the sautéed vegetables mixture. Set aside.

Prepare the Custard:

Combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth. Add in the half-and-half, salt and white pepper; purée until smooth.

Assemble the Tart:

First, roll the chilled pastry dough out on a lightly floured work surface until it reaches the thickness of pie crust. Press into the bottom and up the sides of an 8 inch tart pan with a removable bottom. Let the dough rest for 5 to 10 minutes, then trim any excess from the edges with a sharp knife.

Second, sprinkle the vegetable mixture over the bottom of the crust. Pour in the egg custard to just below the rim of the dish and bake in a 325 degree F oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes. Allow the tart to cool to room temperature and then seal in plastic wrap; remove from the tart pan just before serving.

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Spinach Salad with Poppy Seed Dressing

Tender springtime baby spinach leaves, combined with the spicy zip of radishes and sweet red onions, create a perfect counterpoint to the savory quiche - especially when lightly tossed with this sweet-and-sour poppy seed dressing.

Makes 12 servings

Ingredients:

Poppy Seed Dressing:

2/3 cup orange juice
2 tablespoons honey
2 tablespoons tarragon vinegar
2 tablespoons poppy seeds
3 large egg yolks, room temperature
2 tablespoons Dijon mustard
2 tablespoons minced onion
2 cups vegetable oil
salt to taste

Salad:

two 6 ounce packages fresh baby spinach
1 bunch red radishes, washed and thinly sliced
1 medium red onion, thinly sliced

Preparation:

Make the Dressing:

First, combine the orange juice, honey and vinegar in a small saucepan, add the poppy seeds and heat just until the liquid begins to simmer.

Second, combine the egg yolks, mustard and minced onion in a blender; pulse to purée. Turn the blender speed to low and add the warm liquid; then slowly add in the oil in a steady stream until emulsified and creamy. Add salt to taste, then transfer to a jar with a tight-fitting lid and refrigerate.

Assemble the Salad:

Wash and gently dry the spinach leaves; remove any tough stems. Toss the spinach with the radishes and onion slices. Serve the dressing on the side or toss with the salad just prior to serving.

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Poached Pears with Orange and Fresh Figs

Alfresco dining also means light and decidedly different desserts - a simply poached pear with fresh figs is just one possibility. I love the orange accent served with a touch of cream or mascarpone and accompanied with crisp biscotti.

Makes 8 servings

Ingredients:

Orange Syrup:

2 tablespoons honey
1/4 cup freshly squeezed orange juice
1 cup granulated sugar
4 cups white grape juice
zest of 1 orange
2 cinnamon sticks
8 firm ripe pears

Garnish:

8 fresh figs, sliced
8 ounces mascarpone cheese
8 chocolate-almond biscotti

Preparation:

Poach the Pears:

First, combine the honey, orange juice, sugar and grape juice in a heavy-bottomed saucepan; stir over medium heat to dissolve. Add in the orange zest and cinnamon sticks. Bring to a boil.

Second, peel the pears and slice lengthwise into halves, leaving the stems intact, carefully remove the cores with a melon ball scoop. Place the pear halves in the boiling syrup, reduce to a simmer and cook until the tip of a knife is just able to pierce the fruit, 10 to 12 minutes. Skim off any foam that rises to the surface.

Third, remove the pears from the liquid and transfer to a glass dish, cool to room temperature. Allow the poaching liquid to simmer until reduced to about 2 cups, 20 to 30 minutes; then cool to room temperature. Pour the cooled syrup over the pears, cover and refrigerate.

Serve the Pears:

Arrange two pear halves in each serving dish and add fresh figs. Pour reserved syrup over and serve with a dollop of mascarpone cheese and biscotti.