With summer produce in full bloom, Café Sebastienne's Jennifer Maloney shares some summer dishes from the restaurant's kitchen.
Chilled Cantaloupe and Basil Soup
Serve this cool favorite with a dry Riesling wine.
- 1 ripe cantaloupe, peeled and seeded
- 1/4 cup chopped fresh ginger
- 1 cup orange juice
- 1 cup water
- 1/4 cup honey
- salt and pepper to taste
- 1/4 cup julienned fresh basil, for garnish
- 6 tablespoons, unsweetened whipped cream, for garnish
Puree all ingredients except basil and whipped cream in blender. Garnish with julienned basil and whipped cream. Makes 6 cups.
Chilled Cucumber and Mint Soup
Pair this soup with a full-bodied white wine, such as a rich Viognier.
- 4 cups cucumbers, peeled, seeded, chopped, and drained
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 cup plain yogurt or buttermilk
- zest and juice of 1 lemon
- 1/2 cup chopped fresh mint
- salt and pepper to taste
- honey to taste
- 4 fresh mint springs, for garnish
Puree all ingredients except mint sprigs in blender. Season with salt and pepper, and a touch of honey if desired. Garnish with fresh mint sprigs. Makes 4 cups.
Grilled Salmon on Tuscan Panzanella with lemon-basil aïoli
For the salmon
- 4 6-ounce fillets
- 1 tablespoon olive oil
- salt and pepper to taste
Rub salmon fillets with olive oil. Grill 3 minutes on each side. Season with salt and pepper; set aside.
For the panzanella
- 1/4 cup extra virgin olive oil
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced
- 2 tomatoes, diced
- 1/2 cup diced red onion
- 1/2 cup chopped celery
- 1 cup croutons
- 2 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1/2 cup pitted kalamata olives
- 4 cups salad greens
Toss panzanella ingredients in a large bowl, then mix with salad greens. Divide among four large plates. Place salmon on top of salad and garnish each fillet with 1 tablespoon lemon-basil aïoli.
Makes 4 servings
Lemon-basil aïoli
- 4 large egg yolks
- 4 cloves garlic, chopped
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
Puree egg yolks, garlic, and mustard in a blender. Slowly add about 1/2 cup olive oil to emulsify. Add lemon juice; then add a little more olive oil until mixture attains consistency of mayonnaise. Add chopped fresh basil, and season with salt and pepper.
Makes 1 cup
