kitchen Archives - Page 24 of 29

The Lost Art of The Gourmet Picnic

I absolutely love dining en plien air. The freshness of a breeze and the sound of the water are the perfect backdrop to a feast of flavours dancing on the palate. So recently, I prepared a humble yet flavourful picnic for friends who gathered with me in the woods for a lovely meal and an afternoon of inspiration. I’ll let the photos – taken by the lovely Gabriela Hansen and mostly film – speak for themselves. Recipes to follow.

A FOODIE’S PICNIC-ING FEAST

1. PROSCIUTTO WRAPPED ASPARAGUS WITH BOURSIN

This simple hors d’oeuvre is a hit every time I make it. Simple, gorgeous flavours are held together by the magical goodness of Boursin. I’m pretty sure this cheese is the creamy, culinary version of fairy dust.

The Ingredients:

1 bunch asparagus

1 package garlic and herb Boursin

1 package prosciutto

The Method:

Steam asparagus and then plunge immediately into ice water to keep from over-cooking. Cut each piece of prosciutto in half, removing the edge of fat if it is large. Paint the prosciutto with the Boursin, using the back of a spoon to spread it easily. Wrap the Boursin-painted prosciutto around the centre of 3 stems of asparagus {ends will stick out at both top and bottom}. Cut this in half and either stand on a plate like little soldiers or fan out on the platter as pictured above. ENJOY.

2. ROASTED FIG + BACON SALAD with WALNUTS

A truly gorgeous salad that is very easy to make. The sweetness of the figs against the saltiness of the bacon makes this salad an ongoing treasure hunt for the perfect bite.

The Ingredients:

1 container baby arugula

6-8 fresh figs

Maple syrup to drizzle

1/2 to 1 full package of bacon

2 cups walnut pieces

Really good extra virgin olive oil

Balsamic reduction

The Method:

Line a cookie sheet with parchment paper. Heat oven to 400°F and bake oven until crispy {10 mins or less}. Turn oven down to 350°F. Wash figs, trim stems and cut into quarters. Arrange on a cookie sheet and drizzle with maple syrup. Bake in oven until figs and maple syrup start to bubble with caramelized gooey goodness {7-10 mins}. Set aside to cool. Once you’ve arrived at your chosen picnic-ing destination, layer together arugula, walnuts, bacon and figs and drizzle with extra virgin olive oil and balsamic reduction. SAVOUR and pause to take in the scenery.

3. WATERMELON, FETA + BASIL AMUSE BOUCHE

A miniature version of the lovely Watermelon, Feta + Basil Summer Salad, this makes a rather modern statement presented simply on a wooden cutting board. The mix of salty, sweet and savoury make for a delightful play of flavours on the tongue.

The Ingredients:

1/2 a seedless watermelon, cut into 1″ cubes

Approximately 1 c. feta, cut into small cubes for topping watermelon

Basil leaves, cut into ribbons to decorate the top of the watermelon

The Method:

Simply adorn the watermelon with ribbons of basil and top with feta. Pop them in your mouth and enjoy the amusing interplay of flavours as you delight in good company and fresh air.

OTHER SUGGESTED ACCOMPANIMENTS:

* good cheese and olives with rustic, artisanal bread

* layered blankets and lovely dishes {like the beautiful plates featured above from Anthropologie}

* flowers and fizzy drinks

* good friends, good manners, and shared laughter and storytelling

Hope this inspires you to get out there and enjoy every last second of summer we have left!

By Sarah Walker The Curated House|August 28th, 2012|0 Comments

An Easy Summer Dessert | Grilled Apricots with Mascarpone and Lavender Honey

Remember yesterday’s endless summer dinner party? Well, I thought I’d let the evening linger a little longer. I can still taste the mix of herbs and fresh ingredients, the savoury and the sweet, and I can still hear the laughter ringing in my ears. Satisfying to heart and palette alike, it was an evening well worth savouring.

I’m afraid I can’t share photos of the main course with you as we were so enjoying it {and more importantly, each other’s company} that it didn’t get photographed! But our simple and delicious dessert did, along with the simple and delicious process of making it. The recipe is really as straight forward as reading the photographs, but I’ll include it below.

The Ingredients:

4 ripe, organic apricots
Raw lavender honey
Mascarpone

The Method:

Wash and halve your apricots, removing the pits. Heat BBQ and sear the apricots face down so that the cut flesh caramelizes from the heat of the grill. Plate 2 halves per person and drizzle with the gorgeous, golden goodness of the raw honey. Savour the slow and decadent dance it does on the way down to the plate while enjoying the wait. It’s worth it. Top with a good dollop of mascarpone on each apricot half and ENJOY. {Pairs well with tea lights hanging in trees, wood-burning fires and great friends.}

xo
s.

By Sarah Walker The Curated House|August 22nd, 2012|1 Comment

Summer Salads: Beet, Basil + Goat Cheese Stacks with Arugula + Walnuts

I love a casual dinner with friends. The kind where you cook while catching up and linger so long over the first course that you almost forget there’s more food waiting to be eaten. The kind where good food is only overshadowed by better conversation. The kind where you feel as if the night could just saunter along forever and no one would mind even a bit.

We had one such charmed evening with friends recently. I thought I’d share a few shots of the evening with you {and a recipe as a tasty side dish to go with the photos}.

BEET, BASIL + GOAT CHEESE STACKS WITH ARUGULA + WALNUTS

The Ingredients:

4 organic beets, peeled, boiled and cut into 1/4″ slices

Raw goat cheese

Organic baby arugula

Fresh Basil Leaves

Raw, organic walnuts

Good Extra Virgin Olive Oil

Balsamic Reduction

Chives for garnish

The Method:

Peel, slice and boil the beets. {Funny side note: I attempted to keep each individual beet’s slices grouped together in the pot so that they would fit back together like a puzzle when it came time to create the stacks. This beautiful idea did not work at all. The boiling naturally shifted the pieces all around the pot leaving me with a beet puzzle and a whole lot of pieces that looked exactly the same. I managed to find pieces that fit fairly well with one another, nonetheless. Not quite as I had envisioned, but still quite lovely.} Cool the beets by running them under some cold water in a strainer once they have boiled.

Plate a bed of arugula. Begin to arrange your “stacks,” layering the beets with a blanket of basil leaves and then a thick, delicious slab of goat cheese in between each piece of beet.

Scatter a handful of raw, organic walnuts around the plate. Drizzle with extra virgin olive oil and a good balsamic reduction. Finish with 2 or 3 long chives leaned decoratively against the beet and goat cheese stack.

Enjoy with good company.