Chef Christine’s June 2021 Culinary Column
Chef Christine’s June 2021 Culinary Column
With the arrival of summer comes a plethora of choices from our local farmers markets.
I love surprising our guests at Pacific Standard Prime Restaurant with a salad that includes a hidden gem underneath.
We offer a very tasty version of this at PSPSTEAK.
Let's celebrate summer and enjoy this light and delicious salad together!
Farmers Market Salad with Baby Arugula, Warm Asparagus, Goat Cheese and Proscuitto Crostini
(Serves 4)
Ingredients for salad:
1 # baby arugula
8 oz. baby heirloom cherry tomatoes, cut in half
2 oz.shaved Parmesan cheese
1/2 cup sherry vinaigrette (see recipe)
Method for salad:
Place the arugula and tomatoes in a large bowl. Drizzle enough vinaigrette over the greens to coat the greens. Season with a scant amount of salt.
*Hint- One reason why restaurant salads taste so good is because we, thoughtfully, season the greens with a little bit of salt before we send the salad out to you.
Ingredients for Asparagus Crostini:
8 - 2" slices baguette
2 oz. EVOO
1 # Farmers Market asparagus
4 oz. goat cheese, at room temperature
4 slices Proscuitto
2 oz. Sundried tomatoes, minced
TT - S & P
Method for the crostini:
Preheat the oven to 350 degrees
Heat a grill pan to medium high heat.
Snap the ends from each asparagus spear.
Lay the spears out in a single layer then drizzle with a scant amount of EVOO.
Grill the asparagus spears for 2-3 minutes.
Remove from the grill, cool then slice on the bias into bite sized pieces.
Lay the baguette slices out flat on a baking sheet. Drizzle them with a scant amount of EVOO then season with S & P. Bake at 350 degrees for 10 minutes then cool.
In a bowl, mix the asparagus spears with the goat cheese and sun dried tomatoes.
Cut the prosciutto in half then top each crostini with a slice of the prosciutto. Top each of the crostinis with the asparagus mixture then warm for 3-5 minutes in a 350 degree oven.
Divide the crostinis evenly among the four plates. Place the warmed crostinis on the plates, top with the farmers market greens, shaved fresh Parmesan and serve.
Ingredients for the Sherry Vinaigrette:
1 c. Sherry vinegar
1/2 c. EVOO
2 more T. Shallots, peeled and minced
TT S & P
Method:
Whisk the above ingredients together then reserve, chilled.
CHEF CHRISTINE BROWN
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience. We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event