Admit it, if it wasn’t for the holidays and snowball fights winter is a boring season. This winter has just been a cold and mostly snowless void, and with the holidays over winter has no reason to still be here. In my quest to cure myself of the wintertime blues I called on a few friends and channeled the spirits of springtime future and roused myself from this long winters nap.
Just as the approaching tide of fall and winter bring back
classic dishes to my table, coq au vin and Cassoulet for example, spring
screams for meals with the flame broiled taste of the grill. With our coals glowing our team was ready to
introduce the world to a seasonal sensation of “grilled flatbreads”;, grilled
pita spread with a savory goat cheese Alfredo topped with balsamic caramelized
onions, grilled pineapple, fire torched oranges and finished with wilted
arugula. The finishing touch of the
wilted arugula provided a peppery bite to round out the party of flavors.
While we were grilling the cold winds cut through our
clothes, demanding that we abandon our quest for spring and send us back inside
to hibernate. We fought on, but required
something warm and rich to enhance our strength! That’s when we created our new
grilled cauliflower soup. We grilled
thick cut slabs of cauliflower seasoned with salt and cracked black pepper till
they were just tender with hints of smoke and char from the flames. To make the soup we used one of our greatest
secret ingredients, smoked beef butter which adds a slight kick of smoke and
body to our dish. We sweated onions,
thyme, and garlic till tender then added our cauliflower and stock. A trip to the blender and we had a velvety
smooth concoction with hints of smoke and BBQ, but there was something missing,
something to add that element of spring to the dish. Puttanesca sauce or charmoula grilled shrimp
were the answer. Both add a spice and
texture so different from the soup, while the vinegar in the puttanesca and the
lime/lemon juice in the shrimp cut through the richness and left the soup light
and delicious.
With our grill dying down we still had the urge for
something more, a dish that truly represented the essence of spring, but what
could that be? A fresh tomato tart! But not just any tart, we changed up the
rules and developed a hot bacon, lettuce and tomato tart with house cured
pancetta, hot house tomatoes, wilted arugula, smoked herbed goat cheese and
finished it with lemon zest. We used a
combination of extra virgin olive oil, balsamic vinegar, sherry vinegar, summer
savory, basil and homemade red chili flakes.
This went into our skillet with the halved tomatoes and crispy pancetta then
topped with a sheet of puff pastry and into the oven to work magic. We watched as our pastry crust slowly rose becoming
crispy and golden as the tomatoes beneath wilted into the crust. When all was ready we flipped the tart onto a
plate then topped with smoked herbed goat cheese, fresh lemon zest and wilted
arugula. Ripe and tender tomatoes,
yielding like a rich sauce to your fork with crispy flavor bombs of pancetta draped
with the light smoke from the goat cheese was finished off by the peppery bite
of the arugula. I can almost feel that
spring time air with each and every bite.
While we still have a couple more months of winter left
to battle, at least I can rest assured knowing come springtime we will be ready
with some of your new favorite inspired occasion’s creations. Stay tuned for
more inspired dishes from Lon Lane's Inspired Occasions Research and
Development Department!