2010 May | Stuart O'Keeffe

Strawberry and Asparagus Salad

Summer is almost upon us, let’s start to use the freshest ingredients made available to us ! Try out this mouth watering strawberry asparagus salad, a perfect compliment to your next BBQ.

Ingredients

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons honey

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

2 cups (1-inch pieces) fresh asparagus

8 cups arugula

2 cups sliced fresh strawberries

Sprinkled goats cheese (optional)

Directions

1. In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.

2. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.

3. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

Chef Stuart 2010

Categories: Recipes

Posted on: May 21, 2010

Chef Stuart’s Pot De Creme

There is nothing as good as tucking into a well made Pot de Creme, That creamy smooth texture is absolutely decadent. I used to love making this dessert when I spent time in the south-west of France…..Bon Appetit !

Ingredients

13 ounces good quality bittersweet chocolate drops (Ghirardelli or Valhrona)

3 cups heavy cream

1 1/2 cups whole milk

3 teaspoons instant espresso powder or your favorite extract, optional

12 egg yolks

5 tablespoons sugar

Creme fraiche, for garnish

Directions

Preheat the oven to 300 degrees F.

Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.

Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

Chef Stuart 2010

Categories: Recipes