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Recipes
Basil Lime Water
Put 6-7 sprigs of opal basil 1 cup of cold water. Bring to a boil and turn off the heat.
Let steep for 15 minutes. Remove basil leaves and refrigerate the liquid until completely chilled.
Mix 2 liters of sparkling water, the juice of one lime and the basil water in a pitcher.
Garnish glasses with fresh leaves of opal basil and a thin slice of lime.
Copyright © 2009 by Casey Solomon
Herb Salad and Dijon Vinaigrette
salad greens or mesclun mix 4 to 6 people
2 tablespoons each chopped dill, basil and parsley.
1 teaspoon dijon mustard
2 teaspoons minced shallots
3 tablespoons champagne or red wine vinegar
½ cup really good olive oil
kosher salt and fresh ground pepper to taste
In the bottom of a large bowl, mix together mustard, shallots and vinegar. Pour olive oil in a slow stream, whisking constantly with a wire whisk. The dressing should be thick and emulsified. (You can also do this in a blender.) Put the greens in the bowl on top of the dressing. Scatter the herbs on top and toss. Serve immediately. If preparing ahead, do all the steps above except
tossing. Keep in the fridge.
Copyright © 2009 by Casey Solomon
Salmon Baked in Parchment
4 6oz. salmon fillets
1 pint grape tomatoes, halved
6 large shallots, julienned
1 fennel bulb, julienned
3 to 4 tablespoons olive oil
kosher salt and freshly ground pepper
8 sprigs fresh thyme
Preheat oven to 400 degrees F. Sprinkle salmon filets with salt and pepper. In a medium bowl, toss together tomatoes, shallots, fennel, olive oil, salt and pepper. Holding the thyme by the stem, strip four sprigs of their leaves and add to the tomato mixture.
Copyright © 2009 by Casey Solomon
Toasted Almond Couscous
¼ cup sliced almonds
1 tablespoon butter
1 1/2 cups chicken stock
1 1/2 cups couscous
¼ cup golden raisins
1 cup pitted and chopped green olives
In a sauce pot toast almonds over medium heat, remove and reserve. Add the butter and chicken stock to the pot and bring
to a boil. Stir in the couscous, and raisins. Cover the pot and remove it from the heat. Let the couscous stand for 5 minutes.
Fluff couscous with a fork and toss in the almonds and olives.
Copyright © 2009 by Casey Solomon
Haricots Vert
1 pound haricots vert, ends trimmed
2 tablespoons melted butter
juice and zest of one lemon
kosher salt and freshly ground pepper to taste
Bring a small stockpot of salted water to a boil. Add the haricots vert and cook until just tender, about 1 minute.
Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat.
Add the drained beans, lemon juice, salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated
through and crisp-tender. Turn the heat off and toss with the lemon zest.
Copyright © 2009 by Casey Solomon
Strawberries and Zabalione
8 egg yolks
½ cup sugar
1 cup dry marsala wine or sweet vermouth
1 lemon zested
1 vanilla bean
1 ½ pints fresh strawberries
In a metal bowl, whisk together the yolks and sugar. Cut the vanilla bean in half lengthwise and scrape the seeds out with
the back of a paring knife. Add seeds to the egg mixture. Set the pan over (not in) simmering (not boiling) water and
continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue
to cook until light and fluffy, about 6 to 8 minutes. Let stand for 10 minutes then refrigerate stirring every so often until
cooled. In the meantime, hull and quarter the strawberries. Divide among four dishes. Remove the chilled zabaglione,
stir in the lemon zest and spoon over the strawberries.
Copyright © by Casey Solomon 2009
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