sundaysuppers

In celebration of summer – and a recent travel to Italy, we will be hosting a Sicilian sunday supper. (More photos from our trip coming soon!)
Our Chef Stacy Adimando (with family roots in Palermo) will be teaching the class. The menu is inspired by the sea, and the beautiful coasts of the Sicilian Islands. Join [...]

Sometimes the perfect snack for guests is the simplest. At a recent class we served: cheese, castelvetrano olives, salami plus a flavored water with herbs and citrus.

A gift for our guests – vintage berry baskets with market treats – and tags by Bryn (Paperfinger).

Thrilled to have been featured among many greats in The Maker’s Project. A beautiful behind the scenes look – Thank you Jen!
And don’t miss Jen’s book which will be out October 1 – and available for pre-order here.

Blanch manger with raspberry sauce, and strawberry salad

For 8 small jars

You need:

For the blanc manger:

3 cups whole milk
2 vanilla beans, split open and seeds scraped out
Zest of 1/2 lime, finely grated
6 tablespoons cornstarch
1/2 cup pure cane sugar

For the raspberries sauce:

14 ounces (400 g) raspberries
2.5 tablespoons water
2.5 tablespoons blond cane sugar
3/4 gelatin sheet
Lime juice, to taste

To serve:

14 ounces (400 g) strawberries
3 tablespoons pure cane sugar
Lime juice, to taste
2.5 tablespoons unsalted green pistachios, finely chopped

Steps:

To prepare the blanc manger:

In a pot, combine the whole milk with the sugar, vanilla beans and seeds, and lime zest. Stir in the cornstarch. Bring to a simmer and let cook, stirring frequently, until the cream thickens and coats the spoon.
Divide the cream between the jars. Let cool while you prepare the raspberry sauce.

To prepare the raspberry sauce:

Place the gelatin in a large bowl filled with cold water. Let sit for 5 minutes.
In the meantime, in a pot, combine the raspberries with the sugar and the water. Bring to a simmer and cook for a few minutes until the raspberries soften.
Purée using a food processor.
Pass the raspberries through a fine mesh (or chinois) to discard the seeds. Add a squeeze of lime juice. Reheat the sauce.
Squeeze the excess out of the gelatin sheet and add to the warm sauce. Stir until it is dissolved.
Divide the sauce between the jars.


To prepare the strawberries:

In a bowl, toss gently together the strawberries with the sugar. Add a squeeze of lime juice.
When ready to serve, top each dessert with strawberry salad. Top with chopped unsalted pistachios.

I suggest serving the dessert with the mini brown butter pistachio and poppyseed financiers.

Brown Butter Pistachio and Poppy Seed Financiers

Makes 24

You need:

1/2 cup (90 g) shelled, unsalted green pistachios
7 tablespoons unsalted butter
5 cardamom pods, crushed
1 vanilla bean, split open and seeds scraped out
1/3 cup white rice flour
1/2 cup pure cane sugar
2 tablespoons poppy seeds
1/2 teaspoon fine sea salt
4 large egg whites, lightly beaten until foamy
Confectioner’s sugar, to serve
Chopped pistachios, to serve

Steps:

Preheat the oven to 350 F. Line a mini-muffin tin with 24 paper liners, set aside.
Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 12 to 14 minutes for mini. Remove from oven and let cool completely.
To serve, dust with confectioner’s sugar and add chopped pistachios.

All Recipes are Copyright Bea Peltre
Brown Butter Pistachio and Poppy Seed Financiers are from Bea’s Book: La Tartine Gourmande – Recipes for an Inspired Life by Roost Books

Pea Risotto with Prosciutto and Basil Oil

For 4 people

You need:

For the Basil oil:

Sea salt
1 cup packed fresh basil leaves
½ cup olive oil

For the Risotto:

4.5 to 5 cups chicken stock
6 prosciutto slices
1 tablespoon unsalted butter
2 tablespoons olive oil
2 twigs lemon thyme
Zest of 1 organic lemon finely grated
2 shallots, finely chopped
1 leek, finely chopped1 cup (5 ¼ oz; 150 g) cleaned fresh peas
1.5 cups (10.5 oz; 300 g) Carnaroli or Arborio rice
1/3 cup white Vermouth
1.5 oz (45 g) finely grated Parmesan + more to serve
2 to 3 tablespoons Mascarpone cream or crème fraiche
2 tablespoons finely chopped parsley and mint
Lemon juice, to serve

Steps:

To make the basil oil:

Bring a large pot of salted water to a boil over high heat. Add the basil leaves and cook for 15 seconds. Drain and place in an ice water bath. Once cooled, squeeze the excess water and chop coarsely. Transfer to a blender or the bowl of a food processor. Add the olive oil and purée until smooth. Strain through a fine mesh (or chinois) and use immediately, or transfer to an airtight container and keep refrigerated for up to 3 days.

To make the risotto:

In a pot, heat the stock and set aside.
Using a non-stick frying pan, cook the prosciutto on medium to high heat until crispy. Let cool and then chop coarsely; set aside.
In a large casserole pan, melt the butter. Add the olive oil and when warm, add the thyme and lemon zest. Cook for 1 minute, then add the leek and shallots. Let soften on low heat for a few minutes, stirring occasionally.
Increase the heat and add the rice. Coat well for 1 minute before adding the Vermouth. Cook until absorbed, while stirring.
Add 1 cup of warm broth at a time, and wait until it is absorbed before adding more. When you have only 1/2 cup stock left, add the peas and continue to cook until the rice is al dente.
At this point, stir in the Parmesan, cream, and herbs. Stop the heat and cover. Let rest for 2 minutes. Discard the lemon thyme.
Serve the rice in shallow bowls and squeeze a little lemon juice in each plate. Drizzle with basil oil. Top with the shaved prosciutto, and add more Parmesan as needed.

Crab, apple, and avocado verrines with ginger and lime

For 8 small appetizer verrines (or 4 regular ones)

You need:

1 small red apple, cored and diced finely
1 avocado, diced finely
Lime juice
Sea salt and pepper
1 teaspoon finely chopped ginger
1 tablespoon lime juice
2 tablespoons avocado oil (or 1 tablespoon pistachio oil)
1 tablespoon olive oil (or 2 tablespoons olive oil)
1 teaspoon finely chopped chives
1 teaspoon finely chopped coriander
125 g (4 1/2 ounces) fresh crab meat, finely chopped 
1 cup sprouted greens
2 tablespoons black sesame seeds, dry toasted

Steps:

Dice the apple and avocado finely (same size) and squeeze a little lime juice on top.
In a small bowl, add sea salt and pepper. Add the ginger and 1 tablespoon lime juice. Add the oils and emulsify with a small whisk. Stir in the fresh herbs; set aside.
In a large bowl, combine ¾ of the crab, the apple, and avocado. 
Add ¾ of the dressing and toss gently.
Divide between glasses and top with the rest of the crab meat, sprouted greens, and sesame seeds.
Drizzle with a little more of the dressing, and serve.

Copyright 2012 Béatrice Peltre for Sunday Suppers

Our Sunday Supper with Bea Peltre (La Tartine Gourmande) was a blast. Bea taught a group of 24 students a hands on class and together, they created a wonderful meal.
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