Fresh for Spring. . .

According to the calendar and the weatherman it is officially Spring. Now is the time to shop for fresh fruits, vegetables and plant those herb gardens. Before heading out to your local grocery store or farmers market find out what is in season. Right now strawberries,blueberries,melons, green leafy vegetables like spinach, kale and collards are great picks. Another great pick is cabbage, Here is a light recipe using savoy and red cabbage, a simple vinaigrette and seared salmon.

Enjoy!

Savoy and Red Cabbage Salad w/ Salmon
serves 4

1 # Salmon filet skin on*
2 cup Savoy cabbage shredded
2 cup Red cabbage shredded
1/4 cup red onion julienned
2 tb champagne vinegar
1 tb dijon mustard
1/4 cup olive oil for dressing
2 tb olive oil to cook with
salt and white pepper

1. Heat olive oil in a pan over medium high heat
2. Season salmon with salt and pepper on both sides
3. Place the skin side down first an allow to cook for 3-4 minutes, turn over and cook another 2-3 minutes
4. In a bowl combine the vinegar and mustard
5. Slowly whisk in the olive oil, season with salt and pepper
6. Add the cabbage and onions, toss gently and season
7. Serve the salad and salmon together

* When buying salmon with the skin on, be sure to remove the scales. Cooking fish with the skin on adds flavor, keeps the flesh moist and adds crispy texture.


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Vanilla Sunday

Today marked my first visit to the Atlanta Botanical Garden since moving back to Atlanta this past year. I was honored to be the guest chef and doing two cooking demonstrations as part of their Vanilla Sunday event. For those of you who attended, thank you so much for your presence. I am so pleased to have shared my time with you.

Vanilla is wonderfully fragrant and has an amazing ability to transform and enhance the flavor of many dishes. Unfortunately, vanilla is often limited to desserts. However, it can and should be apart of more savory dishes. The easiest way to welcome vanilla to you entrees is in a compound butter. Take some room temperature butter and whip it with some vanilla beans until evenly incorporated. Next lay out some plastic wrap and place the butter in the middle. Being very gentle, roll it into a log shape. Place it in the freezer to set and then slice off a piece as needed. Pair it with fish, seafood or a peppercorn crusted steak, the possibilities are only limited to your imagination.

Here are the recipes from today.

Vanilla-Shallot Vinaigrette

1 Tb minced shallot
1 tsp dijon mustard
1 whole vanilla bean, seeds removed
1 Tb honey
3 Tb champagne vinegar
3/4 cup grapeseed oil
kosher salt, to season
white pepper, to season

In a bowl* combine the shallots, dijon mustard, honey, vanilla, and vinegar.
Season with a little salt and pepper
Whisk together until smooth.
Next, slowly add the grapeseed oil while whisking continuously.
Taste and season again if necessary

* This recipe can be made using the blender or food processor.

Served with seared scallop, and frisee-tarragon salad.

Vanilla Ricotta Mousse w/ Mint Marinated Strawberries

16 ounces Whole milk ricotta
4 ounces Mascarpone Cheese
2/3 cup sugar
1/2 vanilla bean
1 cup heavy cream
1/2 pint strawberries, quartered
1 tablespoon mint chiffonade
1/2 lemon juiced

For the strawberries

In a bowl combine the quartered strawberries, mint chiffonade and 1/3 cup of sugar.
Squeeze the juice of half a lemon over the mixture.
Allow to sit for at least 15 minutes.

For the Mousse

In a bowl combine the ricotta, mascarpone, 1/3 cup sugar and vanilla bean.
Using a mixer whip until very smooth.
In a separate bowl whip the heavy cream until it becomes soft and light.
Next add the whipped cream to the ricotta mix.
Very gently fold the whipped cream into the mix to create a smooth and light mousse.

Serve with the strawberries on the bottom and the mousse on top. Garnish with fresh mint.

Enjoy!

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