Al Fresco Recipes

Summer, at last! The dog days must be here, and we Canadians know that there’s nothing like a rustic picnic or a gourmet barbecue in our own backyards. Here’s four Al Fresco recipes that are sure to have all your guests talking, and smacking their lips!

TOMATO CONSOMME
with
BEETS & CUCUMBER

Consomme: This clear broth, made from the ripest of tomatoes and fragrant fennel, is bursting with flavour. Serve chilled with beet and cucumber. It’s a perfect way to start a twilight dinner.

Serves 6

3 lb ripe tomatoes, washed
1 cup roughly chopped fennel, plus 1 tsp chopped fennel fronds for garnish
2 tsp balsamic vinegar
1 tsp coarse sea salt
4 fresh thyme sprigs
4 fresh basil leaves
1 small clove garlic
1 small fresh hot red pepper, halved and seeded

1 36-inch square sheet of cheesecloth folded twice into an 18-inch square, or a clean kitchen towel
1/2 cup julienned English cucumber
1/2 cup julienned, cooked candy stripe (chioggia) or golden beets*
6 dashes Lea & Perrins, or to taste (optional)
Good quality olive oil for garnish

In a food processor, combine first eight ingredients and process until well chopped. Lay cheesecloth square in a strainer or colander with edges hanging over sides.

Place strainer over a bowl large enough to catch drippings and pour in tomato mixture. Gather up two opposite corners and knot to make a tight sack. Tie last knot around centre of a long wooden spoon.

Suspend sack from spoon over a bowl, leaving enough room underneath so sack does not sit in accumulated liquid. Liquid can be drained periodically and transferred to another container if bowl is too short.

Let hang in refrigerator until most of liquid has drained, about 6 hours. Discard sack and its contents and reserve tomato liquid in refrigerator until needed.

Place equal portions cucumber and beet into the centre of 6 small bowls. Season tomato liquid to taste with salt and white pepper, add Lea & Perrins if using, and pour 1/2 cup servings into each bowl.

Garnish with reserved fennel fronds (or fresh parsley or basil), a drizzle of olive oil and remaining pepper, thinly sliced, if desired.

ROASTED RADISHES
with
MINT & WATERCRESS

Radish: Radishes are a very versatile and underrated vegetable. Roasting them sweetens and mellows their flavour while maintaining their crisp texture. Choose golf ball-sized radishes for this recipe so they may quartered and cooked to golden brown.

Serves 6

Remove and discard thread-like intestinal track from lobster tails. Brush cut-side of lobster tails lightly with olive oil and season with salt and pepper. Place cedar planks on grill, close lid and heat for 4 minutes.

Arrange lobster tails, cut-side down, on top of planks and close lid. Grill until cooked through, about 8 to 10 minutes.

For dining ease, remove lobster meat from shells after cooking and replace. Serve lobster tails with a side of lemon jalape�o vinaigrette for dipping and a wedge of lemon.

Serves 6

3 lb fresh fava beans, shelled
1 lb thin white asparagus, stems trimmed, peeled
1 tbsp unsalted butter
2 tbsp finely chopped fresh sorrel

Bring a pot of salted water to a boil. Fill a large bowl with ice and water; set aside. Add asparagus and cook until tender, about 4 minutes.

Remove from boiling water with a slotted spoon and place in ice bath. Once cool, remove and trim diagonally into 2-inch lengths; set aside. Add fava beans to boiling water and cook, 30 seconds.

Transfer to ice water, cool and drain. Peel outer membrane from fava beans; set aside. In a large skillet over low heat, melt butter.

Add sorrel and cook, stirring often until sorrel has mostly dissolved. Add asparagus and beans and heat gently until warmed through, about 2 minutes. Season with salt and pepper to taste and serve.