Summer Newsletter 2006

Summer Recipes

Here are some delicious and easy-to-prepare recipes that would be perfect for a simple dinner with the family or guests. Enjoy!

Quiche Lorraine

Prep time: 20 minutes
Cook time: 50 minutes
**Chill time: 30 minutes
**Stand time: 10 minutes

• 11/4 cups all-purpose flour
• 1/2 tsp. salt
• 1/4 cup plus 1 tablespoon shortening
• 3 to 5 tbsp. ice water
• 6 slices bacon
• 1/4 cup chopped leeks
• 2 cups shredded Gruyere or Swiss cheese, divided
• 6 eggs
• 1 cup whipping cream
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper

1. Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, evenly over surface; stir well with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides with a fork. Bake at 400°F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes more.
3. Sauté bacon in a skillet over medium heat until browned. Remove, drain and chop. Add leeks to pan and cook 3 more minutes or until tender; sprinkle leeks and bacon evenly in pastry shell. Top with 1 cup cheese and set aside.
4. Combine eggs, cream, salt and pepper, stirring well. Pour mixture into pastry shell, and top with remaining 1 cup cheese. Bake at 350°F for 35 minutes or until set. Let stand 10 minutes.

Serves 8 to 10

Cedar Plank Salmon

Prep time: 20 minutes
Cook time: 20 minutes
**Chill time: 20 minutes
**Stand time: 1 hour

• 1 alder plank
• 4 (4-oz.) salmon fillets
• 1/3 cup orange juice
• 3 tbsp. lime juice
• 1/4 cup rice wine vinegar
• 1/4 cup vegetable oil
• 2 tbsp. soy sauce
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. grated fresh ginger
• 1 garlic clove, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper
• Lime wedges, Cilantro sprigs

1. Soak plank in water to cover 1 hour; drain.
2. Combine orange juice, lime juice, rice wine vinegar, oil, soy sauce, cilantro, ginger, garlic, salt and red pepper in a small bowl. Pour over salmon and chill at least 20 minutes.
3. Place fish on plank. Grill, covered with grill lid over medium-high heat 15 to 20 minutes or until fish flakes with a fork. Garnish with fresh lime wedges and cilantro, if desired.

Serves 4 to 6

Cornmeal-Crusted Green Tomato with Rémoulade Sauce

Prep time: 20 minutes
Cook time: 20 minutes

• 1 cup stone-ground or yellow cornmeal
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 large tomatoes, cut into 1/2-inch-thick slices
• 1 cup buttermilk
• 2 cups vegetable oil
• Rémoulade Sauce

1. Combine cornmeal, flour, salt and pepper. Dredge tomatoes in flour; dip in buttermilk and dredge in cornmeal mixture.
2. Pour oil to a depth of 1/4 to 1/2-inch in a large skillet over medium-high heat; add tomatoes, and fry 3 to 5 minutes on each side or until golden brown. Drain on paper towels.

Serves 8

Rémoulade Sauce
Prep time: 15 minutes

• 1 cup mayonnaise
• 1 clove garlic, minced
• 2 tbsp. lemon juice
• 11/2 tbsp. Dijon mustard
• 1 tbsp. sweet pickle relish
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. chopped fresh parsley
• 1/4 tsp. ground red pepper

1. Combine mayonnaise, garlic, lemon juice, Dijon, relish, tarragon, parsely and red pepper in a small bowl, stirring well.

Serves 8

Southwestern Rubbed Steak

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour

• 1/4 cup chili powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 11/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• 11/2 pounds sirloin steak
• 1 teaspoon olive oil

1. Combine first 7 ingredients in a medium bowl.
2. Brush steaks with oil; rub Southwestern Rub over steaks. Cover and chill 1 hour.
3. Grill, covered with grill lid, over medium-high heat 5 to 7 minutes on each side or to desired degree of doneness.

Makes 4 servings

Note: Store remaining rub in an airtight container.

Stacked Tomato Salad with Basil Dressing

Prep time: 30 minutes

• 8 tomatoes, cut into 1/2-inch-thick slices
• 3 (8-oz.) balls fresh mozzarella, cut into 1/2 inch-thick rounds
• 12 large fresh basil leaves
• 1/2 cup chopped fresh basil
• 1/4 cup white wine vinegar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup pitted kalamata olives
• 1 tbsp. capers

1. Layer 1 tomato slice, 1 cheese round and basil leave twice and arrange on a large platter.
2. Whisk together chopped basil, vinegar, Dijon mustard, olive oil, salt and pepper in a small bowl. Pour over tomato stacks and spoon olives and capers over the top. Serve immediately.

Serves 8