Chèvre Chaud over a Salad of Arugula, Grapes, and Marcona Almonds
Limoncello Rosemary Dressing
How did this fall off my radar? Often, I would serve a Salade de Chèvre Chaud at dinner parties. It’s been years – but now, fried goat cheese back. This time with arugula, grapes, marcona almonds, and a zippy limoncello rosemary dressing.
Food Network is featuring grapes this week, so I was thinking about foods that might pair well: goat cheese, almonds, lemon, rosemary, arugula, alcohol… Alcohol? Yes – like wine, cognac, brandy, rum. How about limoncello? The dressing is bold, lemony, and definitely zippy. It adds unexpected character and balances the rich fried cheese. All the ingredients just came together and voilà – this bodacious “adult” salad was born.
Chèvre Chaud Recipe
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Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette
Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.
The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…
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Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms
Here we are on the sparkling azure Mediterranean. I’m in the cucina with Chefs Norma and Debi, cooking for opening day of our virtual ristorante Ciao Fiore! Norma is in the process making ricotta fresca for the extravagant antipasti tavola, and Debi is using sodium alginate and calcium chloride to craft the strawberry caviar which will top her lavender & mascarpone panna cotta as a part of the fabulous dessert course.
My job is to execute the main course, and with the risotto already done, imagine my delight as the fishing boat pulled up to the dock, loaded with just-caught branzino! Fresh from the sea pan-seared fillets will be served with salmoriglio, a Sicilian fish sauce made with olive oil, lemon juice, garlic and herbs. For our grand opening, this particular version of the classic sauce will be enhanced with Meyer lemon confit, red chiles, cucumber, and Castelvetrano olives. Borage blossoms will finish the dish, with their sweet cucumber flavor accenting the sauce while their bright blue hue mirrors the sea.
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