A SAVORY SPRING CUSTARD

March 28, 2006
Show #439

One of my favorite cookbooks is "Sharing the Vineyard Table" by Carolyn Wente and Chef Kimball Jones. If the name Wente looks familiar, it should. The family has been in the wine business in the Livermore Valley for generations. Few wineries are as interested in food and wine pairings as the Wente's, and their "in-house" chef, Kimball Jones, is perfectly situated to put theory into practice.

This cookbook is organized according to season, which means I go to it at least four times a year to get ideas. With Spring upon us, I thought I'd look up some of their suggestions and find something tasty. I settled on this recipe, which really speaks to the essence of Spring.

Asparagus and Roasted Shallot Custard with Smoked Salmon and Greens
(From "Sharing the Vineyard Table" by Wente and Jones, Ten Speed Press, 1999)

1 tbs olive oil
3 peeled shallots
Kosher salt and freshly ground pepper
1/4 cup vegetable or chicken stock
1 cup heavy whipping cream
2 extra large eggs, lightly whipped
1 tsp Dijon mustard
1 1/4 tsp grated lemon zest
8 spears fresh asparagus, with woody part snapped off, sliced thinly on an angle
2 tbs grated Parmesan cheese
Fresh spring greens
Vinaigrette of extra-virgin olive oil, champagne vinegar and a touch of Dijon mustard
8 slices of smoked salmon

For the custard:

1.    Preheat oven to 350 F. Heat olive oil in an oven-proof sautee pan, over medium heat. Add the shallots to the pan and season lightly with salt and pepper. Place pan in the oven and roast for about 15-20 minutes, until shallots start to caramelize. And the 1/4 cup of stock and continue to cook in the oven until the shallots are soft, about 10 minutes. Remove from the oven, let cool and slice thinly.

2.    Reduce oven to 325 F. Mix together the cream, eggs, mustard and lemon zest in a small bowl. Sprinkle with salt and pepper.

3.    Divide the asparagus, roasted shallots and the Parmesan cheese evenly between 8 - 2 ounce oven-proof ramekins. Divide the cream and egg mixture among the ramekins evenly. Place in a deep-sided baking pan in the oven. Add hot water until it is half way up the sides of the ramekins. Bake for about 30 minutes, until the custard is set. Remove and cool.

4.    Prepare the vinaigrette and mix it with the greens in a large bowl.

5.    To serve, place a slice of the smoked salmon (or prosciutto ham, if you prefer) in the center of a salad plate. Make a pile of greens to one side. Remove the custards from their ramekins by sliding a sharp knife along the edge of each custard and shake them out on the plate.

6.    Garnish with fresh chopped herbs or small asparagus tips.

Serves 8

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