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Embed code for: June 22-28 Everyday
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Theme Name: Produce
Dates: June 22-28
Recipe: Asparagus & Parmesan Soup
2lbs Asparagus, cut into 1’’ pcs
1 C Greek Yogurt, plain
2 C Vegetable stock
1/3 C Extra Virgin Olive Oil
1 Lemon, juiced and zested
6 Tbsp Parmesan cheese, grated
Salt, pepper to taste
Blanch asparagus in boiling salted water for 2-3 minutes, or until just tender and bright green.
Remove asparagus from boiling water and plunge into a bowl of ice water to stop the cooking process. Drain.
Blend together the asparagus, yogurt and stock until very smooth.
With the blender still running, slowly drizzle in the olive oil.
Strain soup through a fine mesh strainer and add more stock if the soup is too thick.
In a pot, slowly warm the soup, being careful not to boil.
Adjust the seasoning with some lemon juice, zest and salt and pepper.
Ladle into bowls and garnish with parmesan and a drizzle of olive oil
Recipe: Salmon-Nicoise Salad
4 Salmon portions (or your favourite fin fish)
1 Tbsp Canola oil
2 lb New potatoes (or baby potatoes)
½ lb Fresh Local Green beans, trimmed
4 Eggs, hard boiled, cut into quarters
½ C Olives, pitted and sliced
1 Butterleaf lettuce head, torn into bite-sized pieces
6 Tbsp Extra virgin olive oil
4 Tbsp Red Wine vinegar
2 Tbsp Whole grain Dijon mustard
1 Shallot, finely minced
4 Anchovy filets, rinsed, chopped
Heat canola oil in a large non-stick pan over medium heat. Cook salmon for 3 minutes per side, or until the fish flakes easily. Set aside.
Cook potatoes in boiling salted water until tender. Drain and let cool to room temperature. Cut into quarters or eights, depending on the size of the potatoes.
Blanch green beans in boiling water until tender but still crisp. Shock in an ice-bath to prevent over-cooking. Cut beans into thirds.
Whisk together vinegar, mustard, shallot and anchovy. While whisking, slowly pour in the olive oil to form a dressing. Season to taste with salt and pepper.
To assemble, gently toss together the potatoes, lettuce, beans and dressing. Top with olives, eggs, and cooked salmon.
Tip: This recipe is a great way to use up leftovers. Try it out with trout, salmon or tuna.
Recipe: Berry Brownie Parfait with Vanilla-Mint Crème Anglaise
2 C Fresh Local Berries
1 C Whipping Cream
1 Vanilla bean, or 2 tsp Vanilla extract
3 Egg yolks
½ C Sugar
2 Tbsp Mint, sliced
4 Compliments two-bite fudge brownies, cut into 8’s
¼ C White chocolate chips
In a 4 tall glasses, or bowls, layer berries, brownie pieces and chocolate chips.
Combine cream, sugar and vanilla in a pot (if you’re using the whole bean, split it lengthwise and scrape the seeds into the cream). Bring to a simmer and remove from heat.
While whisking, very slowly pour the hot cream mixture into the yolks.
Set a stainless steel bowl with the yolk mixture over a barely simmering pot of water and stir continuously for 10-15 minutes, or until the mixture lightens in colour and thickens to a sauce-like consistency.
Strain this mixture into a clean bowl and stir in the mint. Set your bowl over an ice bath and stir until the crème anglaise has cooled slightly.
Pour your crème anglaise over the berry mixture and serve.
Tip: This sauce can be made two days ahead. Do not reheat.
Tip: This sauce is the base for ice cream. Just toss the cold sauce into an ice cream maker and churn!
Courtesy of Chef Jeremy Gillmore, Sobeys #783, Moncton, NB