Fran Scibelli's Springtime Recipes | 3.25.11 - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Fran Scibelli's Springtime Recipes | 3.25.11

Prepared by Fran Scibelli
Fran's Filling Station

 

New Potato Salad with Vidalia Onion, English Peas, Pea Sprouts & Dijon Vinaigrette

 For Dijon vinaigrette:

11/2 T. Dijon mustard

1/4 c. white wine vinegar

Salt & pepper to taste (pinch of each)

Pinch of sugar

¾ c. blended canola & olive oil

Warm water as needed

Place Dijon mustard in a small, shallow bowl.  Add vinegar, whisking, then salt, pepper & sugar.  Stir until all is dissolved.  Slowly whisk in oil, getting all the way to the edges of the bowl so that the oil is completely incorporated into the mixture.  Mixture will be thick & zesty.  Add warm water as needed to thin out to your desired consistency.

2 pounds new potatoes, about 1-2 inches in diameter

2 Vidalia spring onions, white part very  thinly sliced

½ pound English peas, shelled

Handful of pea shoots

Baby greens to serve as the base for the potato salad

 

Place sliced Vidalia onions in ice water to crisp them while you prepare the other ingredients. Steam or boil new potatoes until they are tender and can be easily pierced with a skewer.  Let cool about 5 minutes or until you can handle them, then cut in halves or thirds so you have uniform pieces the size you like best for potato salad.  Place shelled peas in salted boiling water for 1-2 minutes or until they turn bright green, then submerge them immediately in iced water to stop them from overcooking.  Drain and dry on a paper towel along with the drained Vidalia onion slices.  In mixing bowl, combine potatoes, peas, and onions with the dressing and salt & pepper.  Stir gently but thoroughly.  Refrigerate 1-2 hours or as long as overnight. 

Before serving, toss potato salad with pea shoots and reseason as needed.  Place over baby greens and serve.

 

Asparagus & Gruyere Tart

 

I/2 bunch pencil asparagus spears

1 sheet puff pastry, thawed

11/2 c. shredded gruyere cheese

½ c. thinly sliced Vidalia green onion

2/3 c. parmesan cheese

zest of 1 lemon

cracked black pepper

egg wash (1 beaten egg + ½ tsp. water)

 

Preheat oven to 400 degrees.

Cut or snap off tough bottoms of asparagus stems after washing & drying. Place thawed sheet of puff pastry on a lightly floured surface.  Gently roll out to a rectangle of about 10 x 14 inches, trimming any uneven edges.  Carefully, using a sharp knife, make a one inch border along the edges of the dough without cutting all the way through.  Dock the dough on the inside of the border with the tines of a fork at 1 inch intervals – these two steps will create a border for your tart without allowing the surface area of the tart to rise.  Brush border with egg wash.

Place tart on sheet try lined with parchment paper and bake for 13-15 minutes or until golden brown.  Remove from oven.  Sprinkle inside surface of tart with gruyere cheese, then top with the asparagus.  Sprinkle Vidalia onion on top of the center of the asparagus to create a thin line the length of the tart.  Brush asparagus with olive oil, then sprinkle with salt, pepper & parmesan cheese.  Return to oven and cook for about 12 more minutes or until asparagus is firm, yet tender.  Remove from oven and garnish with lemon zest and cracked black pepper. 

Squares of this tart are delicious served with a field green salad with pieces of steamed asparagus cut into 2-inch sections, grape tomatoes, crispy prosciutto or bacon, fresh basil & some of the Dijon vinaigrette you made for the new potato salad.

 

Strawberry Mascarpone Tart

1 sheet puff pastry, thawed

1 quart beautiful red strawberries

½ pint container of mascarpone cheese or same amount of whipped cream cheese

½ jar raspberry or strawberry jam

Granulated sugar

Egg wash (1 beaten egg + ½ tsp. water)

Apricot or other light jam to glaze

Zest of a lime

Preheat oven to 400 degrees.

Cut off green stems of strawberries after washing & drying. Quarter of halve as desired.  Place thawed sheet of puff pastry on a lightly floured surface.  Gently roll out to a square of about 12 x 12 inches, trimming any uneven edges.  Carefully, using a sharp knife, make a one inch border along the edges of the dough without cutting all the way through.  Dock the dough on the inside of the border with the tines of a fork at 1 inch intervals – these two steps will create a border for your tart without allowing the surface area of the tart to rise.  Brush border with egg wash.  Sprinkle generously with granulated sugar.

Place tart on sheet try lined with parchment paper and bake for 18-20 minutes or until deep golden brown.  Remove from oven.  Let cool to room temperature.

Spread mascarpone in medium-thin layer over inside surface of tart.  Repeat with layer of berry jam.  Cover surface with strawberries arranged in rows or in your choice of design.  Heat apricot jam on stove or microwave for about 30 seconds or until it thins out a bit and can be spread with a brush over the berries.  Finish with zest of a bright green lime for color and a little bright flavor.  Eat & enjoy!

 

 

 

 

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