Feast Day!!

Today is the big day!!! I woke up early and went to the farmers market right when it opened and got some beautiful stuff. I am really excited! After talking to people in class on Wednesday I came to a conclusion for my menu…but that changed a bit when it got tp the farmers market. Here’s the final version of my menu:

• Clam Soup
• Poached Halibut with Parsley Sauce
• Asparagus with Parmesan Cheese
• Fresh green salad with Hazan’s vinaigrette

I had originally planned to make peas and prosciutto but when I got to the market and saw how much asparagus there was I knew that I had to make some. I might even just swap out the peas for asparagus I’m not sure yet. I plan to finish with some apricots and whatever leftover cheese I have from cooking. I think it’s going to be a beautiful meal!

RECIPES

Clam Soup (p. 50)

• 3 dozen littleneck clams in their shells, the tiniest you can find
• 1 1/12 finely chopped shallots or yellow onion
• 1.2 cup olive oil
• 2 teaspoons finely chopped garlic
• 2 tablespoons finely chopped parsley
• 1/4 teaspoon cornstarch dissolved in 2/3 cup dry white wine
• Toasted Italian whole-wheat bread, 1 slice per serving

Set the clams in a large basin or sink filled with cold water. Let stand for 5 minutes, then drain and refill the basin with clean water. Scrub the clams vigorously with a coarse, stiff brush or by rubbing them one against the other. When they are all scrubbed, drain and fill the basin again with clean water. Repeat these steps for 20 or 30 minutes, until you see the water in the basin remains clear. Transfer the cleaned clams to a bowl.

Choose a heavy casserole large enough to contain the clams later. (Remember that they more than double in volume when they open. Over medium heat sauté the shallots in the olive oil until translucent. Add the garlic. When it has colored lightly add the parsley and stir two or three times. Add the cornstarch and wine, turn the heat to high, and cook briskly for two minutes.

Drop in the clams. Stir, basting them lightly, and cover tightly. Continue cooking over high heat and stir the clams from time to time so they cook evenly. When their shells open, they will release their juices, and they will be done.

Place a slice of bread in each individual soup plate. Ladle the clams and sauce over the bread, taking care not to scoop up the liquid from the bottom of the pot because it probably contains sand.

Poached Halibut with Parsley Sauce (p. 203)

The fish:

• 1/2 a medium yellow onion, sliced thin
• 1 stalk celery
• 2 or 3 sprigs parsley
• 1 bay leaf
• 1/2 teaspoon fennel seeds
• 1 cup dry white wine
• 1/2 teaspoon salt
• 2 pounds halibut, cut in one slice, bone removed

The sauce:

• 1 tablespoon finely chopped yellow onion
• 1 1/2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon finely chopped garlic
• 1 tablespoon chopped capers
• 2 teaspoons anchovy paste
• 2 teaspoons all purpose flour dissolved in 1/2 cup broth or, with 1 bouillon cube, in 1/2 cup hot water
• 2 tablespoons red wine vinegar
• Salt to taste
• Freshly ground pepper

The garnish:

• 2 hardboiled eggs sliced
• 1 lemon sliced into 1/4 inch disks
• Parsley leaves
• Gherkins, sliced lengthwise but left whole at one end so they can be fanned out

Put the sliced onion, the celery stalk, parsley sprigs, bay leaf, fennel seeds, white wine, salt, and 1 quart water in a deep sauce pan. Bring to a boil and let bubble at a moderate pace for about 15 minutes There must be enough liquid to cover the fish; if you feel it is insufficient, add more water. Meanwhile, wash the fish in cold water and pat dry. When the poaching liquid has bubbled for 15 minutes, add the fish, cover the pan, and cook at a slow simmer for 10 to 12 minutes. Turn off the heat, but don’t remove the fish from the pan. Let sit in the poaching liquid while you prepare the sauce.

In a small saucepan sauté the chopped onion, with 1 1/2 tablespoons of the butter and all the oil, over medium heat until translucent but not browned. Add the chopped parsley, garlic, capers, and anchovy paste. Stir well and sauté lightly for a few moments. Add the flour-broth mixture a tablespoon at a time, stirring thoroughly, then add the vinegar. Stir and keep at a moderate boil for 2 minutes. Taste and correct for salt, and add the pepper. Off the heat, swirl in the remaining tablespoon of butter.

Remove the fish from the pan, lifting it carefully so that it doesn’t break up (try using two metal spatulas), and place on a warm serving platter. Pour the sauce over it and garnish with hardboiled eggs, lemon slices topped with parsley leaves, and fanned-out sliced gherkins. Serve immediately.

Asparagus with Parmesan Cheese (p. 243)

• 2 lbs asparagus
• 1/2 teaspoon salt
• 2/3 cup freshly grated parmesan cheese
• 5 tablespoons butter

Preheat the oven to 450

Trim, peel, and boil the asparagus. Smear the bottom of a rectangular bake and serve dish with butter. Arrange the boiled asparagus side by side, in slightly overlapping rows, setting the tips of the spears in one row over the butt ends of the ones in the row ahead. (Never cover the tips). Sprinkle each row with salt and parmesan cheese and dot with butter before lapping the next row over it.
Bake on the uppermost rack of the oven for about 15 minutes, until a light golden crust forms. Allow to settle for a few minutes before serving.

Green Salad with Vinaigrette (p. 390)

For this recipe I am using Hazan’s vinaigrette recipe over a simple bag of mixed spring greens. All ingredients are put directly on the greens.

Sprinkle the salt. Do not overdo it. You can add more later of necessary.

Add the oil. There should be enough oil to coat the salad greens or vegetables and give them a surface gloss, but not so much as to form a pool at the bottom of the bowl, which would make the salad soggy.

Add the vinegar. This is the hardest ingredient to judge. A few drops too much will ruin a salad. There must be a hint of tartness, enough to be noticed but not so much as to grab your attention.

Toss salad thoroughly and repeatedly, taking care not to bruise and blacken delicate leaves like field lettuce. Taste and correct for salt, oil, or vinegar. Serve immediately. Never allow salad to sit and steep in its seasonings.

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As you can see, I am doing a lot of cooking today. I am also not cooking in my own kitchen. I am cooking and eating at my partner’s apartment instead of mine and I am definitely a little nervous about cooking in a kitchen that is not my own. I am also a bit anxious about cooking in front of people so I am going to try to prep everything heavily ahead of time so there is less work to do in front of people and I have to think about it less. I plan to prep and boil the asparagus this afternoon as well as maybe make the sauce for the fish ahead of time and reheat it when I make the fish. I am going to prep all my veggies and clean the clams this afternoon as well.