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Cape Gazette
Lewes, Delaware
Jim's Towing Service
August 8, 2003     Cape Gazette
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August 8, 2003
 

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94 - CAPE GAZETTE, Friday, Aug. 8 -Aug. 14, 2003 Food Continued from page 92 heavy large pot over medium heat. Add potatoes and leeks; saut6 4 minutes. Add 6 cups broth. Bring to a boil. Reduce heat; cov- er partially and simmer until veg- etables are tender, about 20 min- utes. Add watercress, simmer un- covered 15 minutes. Cool 10 min- utes. Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours. Thin, if desired, with more cold broth. BRIE AND CHIVE TOASTS WITH ARUGULA 20 (3/4 inch thick) slices French bread baguette 1 C chopped fresh chives 1T dill 3/4 lb. Brie, rind removed 2 C packed arugula leaves Preheat oven to 400 F. Arrange baguette slices on large baking sheet. Toast until golden, about 5 minutes. Cool toasts. Maintain oven temperature. Sprinkle each toast with 1 teaspoon chives and -Wine Continued from page 92 are now ready for process. Verjus is a rather easy product to process. After pressing the grapes, the must (grape juice) is chilled to just above the freezing point. This prevents it from going into fermentation. Next the juice is left to settle for about 10 days to allow sediments to drop out. It is then sterile filtered, bottled and capped or corked. It is now ready for use. Verjus is ideal for cooking. It is low in sugar. It has a nice crisp acidity but it is soft. It can be used for more delicate dishes that won't stand up to the astringent mouth pucker effects of vinegar or the alcoholic, tannic, oaky off tastes of most wines It also keeps much longer than most wine and has the added attraction for dedi- cated cooks that it can be frozen as ice cubes for future use. At this point you are probably wondering why I am tlking about this product. Here's where I've been going: There is nothing better than the following appetizer with my wine of the week. Make a mignonette using Verjus instead of vinegar. Findsome really plump salty oys- ters or a lot of them, cause this is a truly great treat. Now chill a bob tie or two of Alsatien Pinot Gris, Humbrecht or Trimbach would be perfect from '96 or '98. Invite over a few friends and kick back. If you really like your friends add seared foie gras, roast peaches and a Verjus demi glace. Make sure that for the liver you use Chardonnay Verjus. These products come blended or vari- etal. I prefer the latter, but it will be more difficult to fred. As usuhl it will be worth the effort. dill mixture and sprinkle with pepper. Bake until toasts are warm and cheese begins to melt. Transfer toasts to serving platter and top each with 3 arugula leaves. Serve warm. ROASTED SALMON WITH RED PEPPER AND CORN RELISH 2 T coriander seeds Relish: 3 red bell peppers 4 T extra virgin olive oil 4 C fresh corn kernels 4 green onions, thinly sliced 3 garlic doves, minced 2 T chopped fresh thyme 1/4 C dry white wine 2 T fresh lemon juice 1 T honey 1/4 C chopped fresh Italian parsley Salmon: 1/4 C extra virgin olive oil 1/4 C fresh lemon juice 1 T honey 2 T paprika 2 tsalt 10 (5 to 6 oz.) skinless salmon fillets, each about 1 3/4 inches thick Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle. For relish: Char bell peppers over gas fame or under broiler until blackened on all sides. En- close in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saut6 until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saut until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed co- riander seeds. Stir parsley into rel- ish. Season to taste with salt and pepper. For salmon: Preheat oven to 400 F. Line large baking sheet X [eautil:ul l=oocl and ,_,%F, irits 'BEST RESTAURANT IN RI "FRIENDLIEST SERVICE" BEST OF DELAWARE/ READERS CHOICE 2003 Dinners Nighd00 515o ,ii!iiiii!iii!i!!i!ii with foil. Mix first four ingredi- ents and remaining crushed co- riander seeds in medium bowl. Brush salmon all over with mix- ture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve. "Hey Mom, that was a pretty good dinner. I guess you are a Butler. But why do you have to go to that store on Route I ? "All they sell are items en- dorsed by that chick Martha Stewart. I hate to kick her when she's down. No, I don't. Those wildflower seeds you bought look like weeds. I wish you would give her a piece of your mind. But I'm afraid if you do that, she would trademark your brain and put it on special." "Where are my sunglasses?" asked the Prude. "I'm staying off Route 1. Except for that Wicker Shop that is not related to Dr. Bill. I prefer the real Bill. Thank you very much. I'm going to the beach. I'm sticking with Re- hoboth Avenue. "Where are my sunglasses?" Open for our lOY, h Sea son! 9EA $9.99 L.. ! I ? / ! ! I "2 large sweet oranges (such as .1/4 tap. pepper | Valencia or navel) 1-114 to 1-1/2 lb. sea bass, skin I 4 Tbsp. chopped fresh basil removed, cut into 16 pieces " | i 1-1/2 tap. dried Italian seasoning 1 red onion, cut into 8 (14nch) I 1 tap. salt wedges !D!RE00ON00 : i,-..ii00i!00iiii:i!iiii :ii/i :! :. i!. i!:ii!ii i!i ii iii i i!!iiiiiii: :i:iiiii:i:i/! ! ii!!iiiii:00! i: if! iiii!!!i if:i:, i!iiii!i!i !:! ii i tablespoons of the basil, Italian seasoning, salt and pepper; mix well. Add sea bass; turn I I gently to coat. Let stand at room temperature for 20 minutes to marinate. 2. Meanwhile, heat grill. Cut remaining orange in half; cut each half into quarters. Set aside. I Place onion wedges in ,small microwave-safe bowl; cover with microwave-safe plastic wrap. I Microwave on HIGH for 1 to 2 minutes until cdsp-tander. I 3. When ready to grill, remove sea bass from marinade; reserve marinade. Thread sea base, I orange pieces and onion wedges on to four 12-inch metal skewers. Place brochettes on gas I grill over medium heat or on charcoal gdll 4 to 6 inchas from medium coals. Cook 8 to 10 i minutes or until fish flakes easily with fork, turning once and brushing with reserved mari- nade. Discard any remaining marinade. Place brochettes on serving platter. Spdnlde with I I remaining tablespoon basil. Serves 4. ' .................. :: i@ !i!iiii'::: ::i::::::i:: :: :::::: .................... .: ....  ......... i  :."::* i  ................... Wondering where to have dinner? Visit www.diningDEbeaches.com for ideas.