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Menu Plan for Summer II: Week 2, Friday
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Daily Recipes:
Cherry Tomato and Pesto Pastry
Salmon, Smoked Salmon, Asparagus and Avocado Pasta
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Remember that puff pastry can be thawed and frozen 2 or 3 times. This will use half of a sheet. We served the pasta at room temperature, so no work after the pastries. We like things easy for summer cooking....
Cherry Tomato and Pesto Pastries 
Total time: 25 minutes
Other than giving the leek a quick sauté, this is just a matter of assembling and baking. You can use any semi-soft cheese ( Brie or Camembert), but I prefer a slightly aged Chevre (goat). It normally comes log-shaped (long, round), and wrapped in paper. It will have a thin rind that is an edible part of the cheese.
Ingredients:
- 3oz (90gr) goat cheese or other semi-soft cheese, enough to almost cover the area
- 1 small leek
- 2 tbs pesto
- 6 cherry tomatoes (1" diameter, 2.5cm)
- 3 - 4 fresh basil leaves for garnish, optional
- 2 tsp olive oil
- 1/2 sheet puff pastry - freeze what you don't use
Instructions:
- Thaw the puff pastry, if needed.
- Slice goat cheese 1/4" (.6cm) thick, either 2 large or 6 small (see above).
- Cut tomatoes in half.
- Snip basil.
- Trim leeks and slice thinly.
- Heat oil in small skillet. Add leeks and sauté until tender, about 5 minutes.
- Lay out puff pastry and either cut 2 circles, 5 inches in diameter (11 - 13 cm) or 2 squares, 5" (12cm).
- Lay the cut pastry on a baking sheet. With a dull knife (butter knife) lightly etch around the pastry, 1/3" (.75cm) from the edge.
- Divide the leeks and spread within the etched lines.
- Lay the cheese on top, cutting smaller slices to roughly fit.
- Spread pesto on top of the cheese, dividing evenly.
- Put tomatoes cut side down on top of pesto.
- Bake in pre-heated oven at 420F (205C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove, garnish with fresh basil and serve.
Salmon, Smoked Salmon, Avocado and Asparagus Pasta
Total time: 30 minutes
I used cold-smoked, moist, Irish smoked salmon, but use any type you like. It will cook, ever so slightly, while it warms with the pasta.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) pasta
- 5oz (150gr) smoked salmon
- 5oz (150gr) fresh salmon
- 12oz (360gr) asparagus
- 3oz (90gr) cherry tomatoes, about 2/3 cup
- 1 avocado
- 1/2 medium leek
- 2 tbs snipped chives substitute 1 tbs dried
- 2 tsp snipped tarragon substitute 1 tsp dried
- 2 tbs fresh lemon juice, divided, juice from 1/2 lemon, save the other half
- 2 tsp cooking olive oil
- 1 tbs salad olive oil
Instructions:
- Cook pasta according to package instructions. Drain.
- Poach salmon:
- Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish.
- Add 1 tbs lemon juice. Cover and simmer, 8 - 10 minutes, just until it turns opaque and flakes easily.
- Remove, drain and break into large chunks.
- Blanch asparagus:
- Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk.
- Cut asparagus in 1 1/2 inch (4 cm) lengths.
- Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white.
- Drain and immediately rinse with cold water.
- The rest:
- Slice leek.
- Cut tomatoes in half.
- Cut avocado into cubes.
- Slice smoked salmon.
- Snip herbs.
- Sauté leek in cooking olive oil for 3 minutes.
- Add blanched asparagus, sauté 3 minutes longer.
- Add smoked salmon, tomatoes, herbs, remaining lemon juice, salad olive oil, and warm slightly, stirring gently.
- Add drained pasta, avocado, poached salmon, stir gently. Serve warm or at room temperature.
Cooking Schedule: 35 minutes |
Slice goat cheese if needed |
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