FASHIONABLE FEAST RECIPES

Summer Lobster Gazpacho
Serves 4

For the Lobster

• 1 small shallot
• 1 stalk of celery
• 1 small carrot
• 1/2 fennel bulb
• 2 whole lobsters, 2 lbs. each
• 1/3 cup of extra virgin olive oil
• salt and white pepper, to taste

Fill a tall stock pot with enough water to cover lobsters. Add the celery, carrots, shallots and fennel. On high flame, bring to a rolling boil, then reduce to a simmer and let cook for about 15 minutes. Season the stock generously with salt.

While the stock simmers, remove claws from the lobster bodies, and cook claws in the stock for about 7 minutes over low simmer. Drain. Allow to cool before cracking the shell and removing the meat.

Keep the cooking stock on the stove over low simmer.

Place the remaining uncooked lobster in pot with the simmering stock, making sure they are completely submerged.

After eight minutes, remove the lobster and let it rest for about two minutes before removing the meat from the tails. Slice the tails in half and remove the vein.

Place all the lobster meat in an air tight seal container, covered with the extra virgin olive oil, refrigerate.

For the Gazpacho

• 5 ripe vine tomatoes, diced
• 1/2 red pepper, diced
• 1 cucumber, diced
• 1/2 cup of diced bread
• 1/3 cup of extra virgin olive oil
• salt and white pepper, to taste

Mix all ingredients in a bowl and let them macerate for about four hours in the refrigerator.

Working in batches, place the vegetables for the gazpacho in blender, mix until a smooth and place in a airtight seal container and seat on ice to quickly bring the temperature down. After the gazpacho has been cooled, place it in the freezer for one hour so itŐs well-chilled when served.

Plating and Presentation

Place four medium-sized soup bowls in the refrigerator. When cold, divide the lobster evenly among each bowl and lightly season with salt and pepper.

Add the chilled Gazpacho, serve immediately.

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Crostini of Soft Robiola, Sundried Tomato, Squash Blossoms
Serves 4

• 4 slices of day-old country bread, sliced a half-inch thick
• 1 cup Robiola cheese, softened
• 1/2 cup of sun-dried tomato paste
• 8 fresh squash blossoms
• 8 medium-sized basil leaves
• 1/3 cup of extra virgin olive oil
• 1 garlic clove
• salt and white pepper

Set the Oven to 400 degrees

Using half of the oil, brush both sides of the bread and season lightly with salt and pepper. Grill or toast in the oven to a golden crisp. Rub the garlic cloves over one side of the toasted bread.

Clean the squash blossoms, toss with the basil leaves, season with olive oil and salt and pepper.

In a bowl, mix the Robiola to a smooth consistency and add salt and pepper if necessary. Spread evenly on each piece of bread, then top with a teaspoon of the sun-dried tomato paste and garnish with the seasoned squash blossoms and basil leaves.

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Penne, Pesto of Basil Genovese, Arugula, Lemon

For the Pesto

• 1 cup of basil leaves
• 1/3 cup Pecorino, grated
• 1/3 Parmigiano Reggiano, grated
• 1/2 clove garlic, blanched in water
• 2/3 cup extra virgin olive oil
• 1/2 cup pine nuts
• salt and pepper

Work in two batches—place all of the pesto ingredients in the blender and mix to a course puree. Place in a bowl and adjust seasoning, refrigerate in an airtight seal container.

For the Pasta

• 1 lb penne rigate
• 1 small bunch of arugula, clean and sliced
• 2 lemons

Place a large pot of water over high heat and season with salt. Bring to a boil and cook the pasta for about 8 to 10 minutes, until al dente and toss in a bowl with the pesto, arugula and the grated zest of two lemons. Serve immediately.

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Summer Grilled Meats and Vegetable

• 4 lamb chops
• 1 pork tenderloin
• 2 Italian mild sausages
• 4 boneless quail
• 4 small beef filet mignon
• 2 whole red peppers
• 1 Italian eggplant
• 1 small red onion, split in half
• 1 fennel bulb, split in half and blanched
• 2 whole zucchini
• 1 cup extra virgin olive oil
• 1/3 cup of balsamic vinegar
• 1 small bunch of rosemary
• 4 Bay leaves torn
• 4 garlic cloves, crushed with skin on
• 1 Tbsp of crushed juniper berries
• zest of 2 oranges
• zest of 2 lemons
• 1 bunch sage
• salt and pepper

For the Vegetables

Set the grill to medium high heat and grill the red peppers until slightly charred, remove from the grill and place in a tray covered with plastic wrap. Set aside for one hour, then remove skin and seed the peppers. Place clean peppers on a tray, drizzle with extra virgin olive oil, salt and pepper, set aside covered.

Slice the eggplant and the zucchini in half lengthwise. Season with salt and pepper, sprinkle with extra virgin olive oil and let marinate about one hour covered. Season the fennel bulb and the red onion in the same manner.

Marinate all of the meat with the herbs, orange, lemon, garlic and the juniper berries, and lightly season with salt and pepper. Drizzle of extra virgin olive oil.

Grill all of the meat and the vegetables. Warm up the prepared red peppers on the grill. Distribute all of the ingredients on a large platter. Drizzle with the remaining extra virgin olive oil and the balsamic vinegar.

Serve immediately.

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Strawberry, Limoncello, Pistacchio Ice Cream

• 2 pints of ripe strawberries, cleaned
• 1/2 cup limoncello
• 1 small bunch mint, sliced
• 2 Tbsps sugar

Cut all the strawberries in half, add the sugar, the mint and the Limoncello, let them macerate for one hour.

For the ice cream

• 1 quart of whole milk
• 2/3 cup of pistachio paste
• 1/2 cup of sugar
• 8 egg yolks
• 1 vanilla bean pod, sliced in half

Place the milk in a sauce pan over medium-low heat, add the vanilla bean.

Mix the egg yolks in a bowl with the sugar, add the pistachio paste.

Bring milk to a slow simmer, add a ladle or two into egg mixture and stir and add to the sauce pan on the stove with the remaining milk.

Stir the mixture to 185 degrees F and then chill on ice. Refrigerate for two hours before turning into the ice cream machine.

Presentation

Serve the strawberries in small glass bowl topped with ice cream and optional biscotti.