PRESENTS THIS WEEK’S RECIPES:

STONE FRUIT SALAD

SMOKED TROUT TARTINE (OPEN-FACED SANDWICH) WITH ROASTED BEETS

MARSHMALLOW BARS 

STONE FRUIT SALAD

Serves 4

INGREDIENTS

• 6 total pieces of stone fruit (peaches, nectarines, plums, pluots), sliced into thick wedges
• 4 ounces Garrotxa cheese or any semi firm-hard, slightly tangy cheese, sliced or shaved thinly
• 1 large bag mixed lettuces
• 4 tablespoons grapeseed oil
• 1-1/2 tablespoons sherry vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 4 tablespoons pistachios

PROCEDURE

1. Toast the pistachios in an oven at 350°F until fragrant, about 8 minutes.
2. Slice the fruit into thick wedges.
3. For the Vinaigrette: Whisk together the grapeseed oil, sherry vinegar, honey and salt.
4. Toss together the stone fruit with lettuces, cheese, vinaigrette and nuts.

SMOKED TROUT TARTINE (OPEN-FACED SANDWICH) WITH ROASTED BEETS

Serves 4

INGREDIENTS

Aïoli Base:
• 1 egg yolk
• 1 garlic clove, grated on a microplaned or minced
• 1 lemon (juice only)
• 2 teaspoons water
• 8 ounces grapeseed or canola oil
• 1 teaspoon kosher salt or to taste

Trout Mixture:
• 12 ounces smoked trout
• 2 tablespoons Atomic horseradish (or other super-hot brand)
• 2 ounces fresh chives, finely chopped
• 2 eggs, hard-cooked and chopped
• lemon juice, to taste
• salt, to taste

PROCEDURE

1. In a food processor add yolk, garlic, lemon juice and water, and blend.
2. Slowly pour in the oil until thick and creamy. If it gets too thick stop adding oil. (Chef’s Note: This may be done by hand with a whisk in a bowl, but I like the texture and thickness derived from mixing in a food processor.)
3. Next, in the food processor, add 12 ounces of smoked trout and 2 tablespoons horseradish.
4. Remove to a bowl and fold in chives.
5. Drop 2 eggs into already boiling water for 11 minutes and then ice down; then chop. Fold into the bowl.
6. Add lemon juice and salt to taste.

Roasted Beets:

INGREDIENTS

1. 8 baby beets or 2 large beets
2. 1 tablespoon olive oil
3. 1 tablespoon sherry vinegar
4. 1/2 tablespoon salt

PROCEDURE

1. Place in a pan and cover with foil. Roast at 350°F for about an hour until a toothpick can pierce the beet without pressure.
2. When cooled for 10 minutes, peel the skin off and cut into small 1/2-inch pieces.
3. Toss beets with the sherry vinegar, olive oil and salt.
4. Allow to marinate.

ASSEMBLY

1. Slice 4-inch-long, 1-inch thick slices of baguette.
2. Spread the trout mix on the bread and top with several beets.

MARSHMALLOW BARS

Serves 4

The Crust:

INGREDIENTS

1. 1 cup hazelnuts (Chef’s Note: Almonds also work well)
2. 1 cup all purpose flour
3. 1 cup butter
4. 1 teaspoon salt

PROCEDURE

1. Place flour in food processor with nuts and mix until smooth and nuts have been ground. The flour will help prevent the nuts from becoming butter.
2. Add butter and salt until it comes together.
3. Press into an 8×8-inch baking pan evenly on the bottom.
4. In a 350°F oven, cook until the crust is golden brown and no longer raw. It should be fully cooked.

The Filling:

INGREDIENTS

1. 1 pound marshmallows
2. 1 pound Plugrá (or other high quality) butter
3. 1 tablespoon vanilla extract
4. 8 ounces dark chocolate

PROCEDURE

1. Begin whisking marshmallows over low heat in a pot.
2. Cut butter into tablespoons and whisk in until smooth.
3. Add vanilla extract.
4. When smooth, pour over crust and then allow to cool for 10 minutes.
5. Drop some chocolate on top evenly and then swirl with a knife or toothpick to make it look marbled.
6. Allow to cool for several hours or overnight.
7. Cut into 1-1/2-inch squares and enjoy!