SPRING MENU

May 16, 2006
Show #446

Both Jerry and Al are very seasonally oriented cooks. Not only do they pay attention to seasonal ingredients, they pay attention to the moods and nuances of the year's divisions. Winter brings out one side of them, summer another. Spring seems to bring out a desire to work with both fresh and earthy flavors. It's a time for citrus and mushrooms, crisp vegetables and tangy seafood. And it's a time for some of the lighter seasonings as well.

Here are two recipes inspired by Food and Wine magazine's "An Entire Year of Recipes 2006" published by American Express Publishing Corporation, New York.

Garden Pea Soup with Morel Cream

1/2 ounce dried morel mushrooms
1/2 cup very hot water
Butter
2 medium shallots, very thinly sliced
2 tbs dry white wine
3 1/2 cups chicken broth
1/2 cup heavy cream
Salt and cayenne pepper
Olive oil
5 cups frozen peas, thawed (about 1 1/2 pounds)
1 1/2 tbs chopped mint, with 8 intact leaves for garnish

1.       In a small bowl, cover the dried morels with hot water and set aside until they are softened. Lift morels out with a slotted spoon, and gently rinse clean. Retain the soaking liquid, and set aside 8 small morels for garnish later. Coarsely chop the remaining morels.

2.       In a small saucepan, melt 1 tbs of butter. Add the chopped morels and half of the sliced shallots and cook over moderate heat until the shallots are lightly browned, about 4 minutes. Add the wine and cook until it has evaporated, about 2 minutes. Add 1/2 cup of the chicken broth and the morel soaking liquid (watch out for grit!) Boil until the liquid is reduced by half. Add the heavy cream and simmer over medium heat until it thickens. Season with salt and cayenne pepper. Remove from heat.

3.       In a blender, puree the morel cream until it is quite smooth. Return the cream to the saucepan and keep warm.

4.       In a large saucepan, heat 2 tbs olive oil. Add remaining shallots and cook over moderate heat until they are soft. Add the remaining 3 cups of chicken broth and bring the soup to a boil over high heat. Add all but 1/4 cup of the peas and 1 tsp of the chopped mint. Simmer over low heat until the peas are tender.

5.       Puree the soup with a submersible blender, a blender or a food processor, then pass through a fine sieve, forcing the soft solids with the back of a wooden spoon. Return the soup to the sauce pan and reheat gently. Season with salt and cayenne.

6.       In a small skillet melt a tsp of butter and add the 8 remaining morels and the 1/4 cup of peas, season with salt, and cook briefly.

7.       Ladle the finished soup into 4 shallow bowls. Swirl in the morel cream, and garnish with the whole morels and peas and the mint leaves. Serve immediately.

Serves 4

SALMON WITH HONEY LEMON GLAZE

4 8 oz. salmon fillets, boned and washed
Olive oil
1/4 cup honey
2 tbs lemon juice
1 tbs finely chopped mint leaves
1/2 cup fine bread crumbs
Butter
1 tbs minced garlic
Fines herbes
Grated lemon zest

1.       Brush the salmon fillets with olive oil and place in a greased baking dish. Bake for about 15 minutes in a 350 degree oven.

2.       Meanwhile, pour honey in a small saucepan and bring to a boil. Add lemon juice, stir well. Remove from heat. Add chopped mint leaves. Brush glaze on the salmon fillets and return them to oven for a few minutes.

3.       Melt the butter in another small pan and add the bread crumbs and garlic. Stir over moderate heat until the bread crumbs turn golden brown. Toss in the fines herbes and lemon zest and blend well. Sprinkle the herbed breading over the salmon fillets and serve immediately.

Serves 4

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