I conceived this meal for a cooking demonstration for the community in which we now live.
The theme for the meal is a light and fresh luncheon or dinner meal for a summer day.
In addition, I wanted the menu to have three characteristics, simplicity of preparation, ability to double or otherwise multiply, and each course suitable for potlucks.
Last of all, I challenged myself not to use mayonnaise.
From those specifications, we have a three course menu.
Salad Course - Carrot Salad
(Serves 2)
Ingredients
2 or 3 medium peeled carrots
Juice of 1 juicy lemon
2 Tbs. EVOO
Salt and pepper to taste
Minced parsley
Method
Use the large hole side of the box grater and grate the carrots on the bias.
Sprinkle the carrots generously with salt and drain in a colander for 30 minutes.
Place the carrots in a mixing bowl and toss with the olive oil. Generously grate black pepper over the carrots.
Add the lemon juice and toss again.
Taste and adjust the seasoning.
Plate the salad and garnish with the minced parsley.
Entree - Small Pasta with Asparagus and Green Peas
(Serves 2)
Ingredients
For the main ingredients:
5 ounces bite size pasta (ditalini, orzo, small bowties) pasta
4 to 10 stalks of asparagus (make a circle of your forefinger and thumb and use enough stalks to fill that circle)
1/2 cup frozen peas, thawed and drained
2 leaves of oil packed sun dried tomatoes
For the dressing
1 clove of garlic, pressed or pasted
Juice of 1 juicy lime
1 knife point of dijon mustard
1 large pinch of kosher salt
1 small pinch of crushed red pepper (optional)
1/2 to 3/4 tps. sugar
1 tsp. oil from the sundried tomatoes jar
1 tsp. dark sesame oil
3 to 4 Tbs. EVOO
Method
Combine the dressing ingredients in a small jar, then shake until the dressing has emulsified. Pour into a large bowl.
Prepare an ice water bath for the asparagus.
Cut off or break off the woody ends of the asparagus.
Slice the sun dried tomatoes into thin slivers.
Bring salty water to the boil.
Add the pasta and cook for 2 minutes less than the time recommended for the pasta.
Add the asparagus stalks to the pasta and cook for 1 to 2 minutes more and the asparagus is knife tender.
Remove the asparagus and place in the ice water bath to chill.
Strain the pasta through the colander.
Drain the pasta thoroughly.
Put the pasta in the large bowl. Toss and set aside.
Cut asparagus in 1/2 to 1 inch pieces on the bias and add to the pasta.
Add the thawed and drained peas to the pasta.
Add the sun dried tomato slivers to the pasta. Toss thoroughly.
Serve after pasta has cooled to room temperature.
To hold for later or as a pot luck item, reserve 1/3 of the dressing and add all other ingredients and toss well. Cover with cling film and refrigerate. Just prior to service add the reserved dressing and mix well.
Cover with cling film and set aside for 1 hour to 1 day.
Dessert - Early Summer Berry and Brioche Cup
(Serves 6)
Ingredients
Approximately 1 quart of mixed berries (any combination of blueberries, strawberries, raspberries, blackberries, and currants)
12 slices of brioche, cut 1/2 to 3/4 inch thick
1/2 cup sugar
1/2 cup water
Juice of 1 lemon
softened butter
Method
Use the butter to coat the interior of six 3" ramekins.
Use a cookie ring to cut one 3" circle from each bread slice.
Place one slice in the bottom of each ramekin.
Bring the water, sugar, and lemon juice to the simmer.
Add the blueberries, if using, to the syrup as it heats.
Simmer the syrup until the sugar dissolves in the water.
Add the remainder of the fruit and simmer briefly before removing from the heat. The goal is to soften the fruit without cooking it to mush.
Use a spoon to fill the ramekins to within 1/4 inch of the brim. Distribute the remaining syrup among the ramekins.
Place the remaining brioche on the ramekins.
Place the ramekins on a sheet pan.
Cover the six ramekins with cling film.
Place a second sheet pan on top of the ramekins. Weight the second sheet pan with cans of food.
Refrigerate overnight.
Remove the weight, sheet pan, and cling film.
Clean the exterior of the ramekin and serve.
