Peter Kelly, owner and executive chef of four renowned restaurants in New York's Hudson Valley, joins host Jeanne Benedict to create an incredible seafood feast featuring cedar-planked salmon with roasted garlic and arugula crust. Note: The complete recipe immediately follows these tips and cooking suggestions. - Using only the freshest ingredients (figure A), Kelly sets to work. The first step in preparing this sensational seafood supper is to blanch arugula and basil leaves in a pot of lightly salted boiling water (figure B).
- After about 20-30 seconds, Kelly removes the leaves from the pot and shocks them in an ice bath (figure C) to help them hold their color. Then he squeezes them gently to eliminate excess water and places them in the container of a food processor.
- Next, Kelly removes two heads of garlic from the oven, where they've already roasted to a nice golden brown (figure D). Each head has been presliced across the center, which allows Kelly to gently squeeze out the indivdual cloves into the food processor.
Note: A blender will also work for combining these ingredients. - Finally, he blends the arugula, basil and garlic for about 10 seconds, then sprinkles in grated parmesan, virgin olive oil and a little salt and pepper. After blending in these ingredients, the mixture has a light, creamy texture (figure E).
Arugula and Roasted Garlic Crust 2 heads garlic
3 cups arugula leaves, packed
1 cup basil leaves, packed
1/2 cup Parmesan cheese, grated
1/4 cup extra virgin olive oil plus 1 tablespoon for garlic
Salt and freshly ground black pepper Preheat oven to 400 degrees. Bring a large pot of water to boil. Place garlic on baking pan and drizzle with 1 tablespoon extra virgin olive oil. Place garlic in oven and roast for 30 minutes. Pierce garlic with point of a knife to be sure it's tender. Cut one end to expose cloves and squeeze out garlic from head. Blanch arugula and basil leaves together in large pot of boiling salted water for 30 seconds. Remove arugula and basil and refresh under cold running water. Press leaves firmly to extract extra water. In the bowl of a food processor place blanched arugula and basil, roasted garlic and Parmesan cheese and puree till fairly smooth. With motor running, slowly pour olive oil into mixture. Season with salt and freshly ground black pepper. Yield: 4 servings Note: If you'd like to enjoy this delicious meal but don't have quite enough time to prepare it step by step, you can order a prepackaged kit that takes just 30 minutes! Impromptu Gourmet kits include premeasured, prechopped ingredients (as well as a handy instruction booklet) that make it easy to create five-star meals at home in half an hour or less. Just go to www.impromptugourmet.com and select this entree from the list.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
James McNair's Salmon Cookbook
Model: 0877014531
Author: James McNair
Chronicle Publishing Company
Website: www.chroniclebooks.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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