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Chocolate Terrine with Orange Crème Anglaise

by Lynda Balslev8 Comments on Chocolate Terrine with Orange Crème Anglaise

Marquise au Chocolat

We are having a fondue party, and I plan on making it the authentic real deal.  In other words, fondue as the Swiss would serve it, minus, unfortunately, the alpine setting.  No extra accoutrements that wouldn’t be seen on a chalet farm table; cow bells and ski attire welcome.  The question I face, however, is what to serve for dessert?  (This is where I might stray somewhat from the alpine theme.)  With 12 adults and as many children expected, I would like to serve something that can be assembled in advance – something that is sweet and intense, but not terribly filling following all that cheese, and, of course, something worthy to serve for wonderful friends.  Oh, and if I can use my French when I talk about it, all the better.

So, I remember a few weeks back when I was in bed with Bouchon while recovering from the flu. For some time I had been thinking about making a Marquise au Chocolat, or Chocolate Terrine for a dinner party, but hadn’t come across a recipe for one that sounded right to me. I pictured a thin brick of smooth, dark chocolate, soft yet firm, glistening but not runny,  arranged in a pool of ethereal crème Anglaise, garnished with fruit to lend some acidity.  As I thumbed through Thomas Keller’s wonderful book, voilà! there was the Marquise staring me in my face.

So fast forward to my fondue party, and I know what I will make for dessert.  Oh, too rich! you may think.  Yes, but the beauty of this chocolate-y block of silken goodness is it can be cut in very small portions: the brick becomes a square, the square becomes a domino, the domino becomes a sliver.  Slice away until you end up with a little jolt of intense chocolate, floating in airy, light crème anglaise.  In this case I have infused the custard with a hint of orange and finished the dessert with a garnish of glistening orange fruit segments marinated in Gran Marnier.  So, while this would hardly be found in a lost Swiss alpine village following a fondue meal, I may stretch the theme a bit for this dessert.  After all, aren’t the Swiss known for their chocolate? And they even speak French in Gruyère.

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Adapted from Thomas Keller’s Bouchon Cookbook

Serves 10-12

For the Chocolate Terrine:
Canola oil
12 ounces (350 grams) 70% dark chocolate
1 cup (225 grams) unsalted butter
4 large eggs, separated
4 large egg yolks
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup (125 ml.) heavy cream
2 teaspoons granulated sugar

Lightly oil a 6 cup terrine mold or loaf pan.  Line mold with plastic wrap.
Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally.  Remove from heat and cool slightly.
Add 8 egg yolks to cooled chocolate mixture, stirring to combine.  Sift together confectioners’ sugar and cocoa.  Stir into the chocolate mixture.
Beat cream in bowl of electric mixer until soft peaks form.  Transfer to another bowl and refrigerate until use.  Beat egg whites with sugar in clean bowl of electric mixer until soft peaks form.
Fold egg whites into chocolate mixture, then fold in whipped cream.
Pour into terrine mold and cover with plastic wrap.  Refrigerate 12 hours.  (Terrine may be prepared up to 3 days in advance.)

For the Orange Crème Anglaise:
Makes about 2 cups

1 cup (250 ml.) heavy cream
1 cup (250 ml.) whole milk
6 tablespoons sugar
1/2 vanilla bean, split, seeds scraped
2 teaspoons grated untreated orange zest
5 large egg yolks

Combine the cream, milk and 4 tablespoons sugar in a medium saucepan.  Add the vanilla bean with seeds and orange zest.  Heat to a simmer, stirring.  Remove pan from heat, cover and let sit 30 minutes to let flavors infuse.
Whisk egg yolks with the remaining 2 tablespoons sugar in a medium bowl until mixture thickens and lightens in color.  Whisking constantly, pour 1/3 cream mixture into egg mixture.  Return egg mixture to the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon, about 10 minutes.  (To check if done, run a finger down the back of the wooden spoon.  The line should remain clearly intact without the custard running.)
Strain custard through a fine meshed sieve into a metal bowl set in a larger bowl of ice water.  Cool custard, stirring occasionally.  When completely cool, pour into a container.  Place plastic wrap over surface of custard.  Cover container and refrigerate.  (May be prepared up to 3 days in advance.)

For the Gran Marnier Oranges:
2 navel oranges
2-3 tablespoons Gran Marnier or Cointreau
1 teaspoon sugar

Cut away peel and pith of oranges with a knife.
Slice oranges horizontally, about 1/4″ thick
Cut out orange segments.  Toss segments with Gran Marnier and sugar in a bowl.  Let sit at least 2 hours and up to 1 day. (Cover and refrigerate until use.)

To serve:
Remove terrine from mold.  Run a knife under hot water and wipe dry.  Slice terrine in 1/4 inch slices.  Arrange 1-2 slices on a plate.  Drizzle Orange Crème Anglaise around terrine.  Garnish with Gran Marnier Oranges.


Can’t get enough chocolate?  You might want to try these recipes from TasteFood:

Flourless Chocolate Cake with Raspberry Coulis
 Chocolate Mousse with Raspberries and Cream
Chocolate Oblivion Cookies

 

 

 

 

 

 

 

 

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Crème Brûlée for Sofie

by Lynda Balslev4 Comments on Crème Brûlée for Sofie
Crème Brûlée for Sofie

CrèmeBrûlée

This dessert is quintessential comfort food – timeless and uncomplicated in ingredients and technique, yet soothing and elegant in results.  Many cuisines have a version of a Crème Brûlèe (which means burnt cream in French) in their repertoire.  Essentially consisting of a rich custard covered with a layer of sugar, the sugar topping is burnt with either a blowtorch or under an oven grill, leaving a hard caramelized top.  Typically, the cream custard is vanilla infused, but it can also have other flavors such as ginger, coconut, chocolate and espresso.

This recipe for Lemon Crème Brûlée is dedicated to Sofie.  I promised this recipe when we visited Sofie and her family last summer in Denmark, and I made it for dessert one evening.  At the time I did not take a photo, so I promised I would post about it when I returned home and had a chance to take a photo to accompany the recipe.  Hard to believe it’s taken this long to make a Crème Brûlée, but finally here it is.

In this recipe I added lemon zest to infuse the cream with a little taste of spring.  For those of you, including Sofie, who are interested in a vanilla crème brûlée, simply omit the lemon zest.

Lemon Crème Brûlée with Raspberries

Serves 6

2 cups (500 ml.) whipping ccream
3 teaspoons grated lemon peel from untreated lemons
1/2 vanilla bean, split
6 large egg yolks
1/2 cup sugar
1/4 teaspoon salt

3 teaspoons granulated sugar
3 teaspoons golden brown sugar

For garnish:
1 pint (125 grams) fresh raspberries
Candied Lemon Peel (recipe below)

Prepare:
Preheat oven to 325 F.  (170 C.)
Arrange six 3/4 cup custard cups or ramekins in a rectangular metal baking pan.
Combine cream, lemon zest, vanilla bean with its pulp in a heavy medium saucepan.  Bring to a simmer.  Remove from heat, cover, and let stand 15 minutes.  Discard vanilla bean.
Whisk egg yolks and sugar in a large bowl until thick and lightened in color.  Slowly whisk in cream.  Strain through a fine-meshed sieve into another bowl. Ladle or pour cream mixture into ramekins.  Pour enough hot water into baking pan to come halfway up cups.
Bake until custards are just around edges, but still wobbly when moved, about 35 minutes.
Remove pan from oven.  Transfer ramekins to a rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours and up to 2 days.

To serve:
Combine remaining sugars in a bowl.  Divide evenly over each custard.  Light a mini-blowtorch and hold the flame 2-3 inches from the top of the custard, slowly moving it back and forth over the custard until the sugar melts and turns a deep golden brown.  (Alternatively, place custards on a baking sheet.  Place under a pre-heated oven grill.  Grill until sugar melts and turns a deep golden brown, about 1-2 minutes.)
Allow to sit 10 minutes while topping hardens.  (Can be chilled, uncovered 1-2 hours before serving.)
Serve garnished with fresh raspberries and Candied Lemon Peel.


Candied Lemon Peel:
Makes about 1/4 cup

2-3 lemons
2 cups (500 ml.) water
2 cups granulated sugar

Peel skin from lemons with a vegetable peeler or paring knife.  Try to get as little pith (white underlayer) as possible, because it is bitter.
Bring water to a boil in a small saucepan.  Add lemon peel.  Boil until tender, about 5 minutes.  Remove peels from water.  Add sugar to water.  Bring water to boil.  Add lemon peel and boil until transparent.  Drain and cool.

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Linguine with Broccolini, Prosciutto and Red Pepper

by Lynda Balslev1 Comment on Linguine with Broccolini, Prosciutto and Red Pepper

Linguine with Broccolini

This recipe is quick to make and delicious to eat – perfect for an easy weeknight dinner.  Not only that, it’s healthy too, packed with broccolini, a cruciferous vegetable and rich source of vitamin A and C, and sweet red pepper, a source of vitamin C and beta-carotene.  Tossed with 2 cheeses, garlic and crispy, salty prosciutto this is a satisfying one dish meal.  Serve warm or at room temperature.

Linguine with Broccolini, Prosciutto and Red Pepper
Serves 4

1 lb. (500 grams) linguine

1 lb. (500 grams) broccolini, ends trimmed, stalks and florets cut in 1/2″ pieces
2 tablespoons extra-virgin olive oil
6 oz. (180 grams) prosciutto slices, cut in 1/2″ dice
1/2 tsp. red pepper flakes
2 cloves garlic, minced
1 red bell pepper, seeded, stemmed, cut in 1″ julienne
1 cup cherry or grape tomatoes, halved
3/4 cup grated Pecorino Romano cheeese
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Italian parsley leaves for garnish
Additional grated Parmigiano-Reggiano

Prepare Pasta:
Bring a large pot of salted water to a boil.  Cook pasta according to package instructions, or until al dente.  Drain.

While the pasta is cooking:
Heat one tablespoon olive oil over medium heat in a skillet.  Add broccolini and sauté until cooked but firm to the bite, about 3 minutes.  Transfer broccolini to a bowl and set aside.
Add diced prosciutto to skillet.  Cook over medium heat until fat is rendered, and prosciutto begins to crisp.  Transfer prosciutto to bowl with broccolini.
Add one tablespoon extra-virgin olive oil, red pepper flakes, garlic to same skillet. Sauté until fragrant, about one minute.  Add red bell pepper and tomatoes and cook, stirring, until softened, about 2 minutes.  Return broccolini and prosciutto to skillet.  Stir to combine over medium-low heat, one minute.  Add salt and pepper to taste.
Combine broccolini and pasta in large serving bowl.  Add cheese and toss to combine.  Adjust seasoning to taste.
Serve garnished with parsley leaves and extra Parmigiano-Reggiano cheese.

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In Bed with Bouchon

by Lynda Balslev2 Comments on In Bed with Bouchon

Bouchon1 Yep, that pretty much sums it up.  I am home sick, and I have spent a quiet morning in bed reading my Bouchon cookbook cover to cover.  It makes for good reading.  Not only are the recipes spot on and authentically French bistro cuisine, but the essays wonderfully articulate the essence, philosophy, and ambience of bistro cooking.  It makes me very happy.

Actually, bistro food should make all of us happy. It’s comforting, generous, convivial, and unpretentiously rooted in French tradition. Interestingly, the excellence of Bouchon Restaurant has made it a destination of sorts requiring advance reservation, but typical bistro dining is accessible, local and immediate throughout France. Found in every neighborhood, soothing in its predictability, comfortably well worn in its ambience, and satisfying in its timelessness, the French bistro is a home away from home.
I became familiar with bistros when I lived in Paris and then Geneva.  The bistro was the go-to restaurant for consistent, delicious, and fun food.  Welcoming, bustling, and casually elegant, I knew what I could get – whether it was a date night or a group dinner, whether I was pregnant or with young children in tow.  Now, years later, there isn’t a bistro in my neighborhood, and I don’t have a standing reservation at Bouchon, but I do cook bistro fare at home.  It’s perfect for entertaining and families, and since my family was raised eating bistro food in Europe, it’s one of our preferred cuisines  for home cooking.
Roast chicken is a staple in bistro cuisine.  Inspired by recipes in both the Bouchon and Zuni CaféCookbooks, I roast the chicken in an oven-proof skillet in a very hot oven.  Nearly an oven to table dish, all it requires is resting before carving and capturing the delicious juices from the bird for basting and serving.  Save the bones to make chicken stock after the meal.
Roast Chicken
Serves 2-4
One 3-4 pound organic chicken
4 thyme, sage or rosemary sprigs
Sea salt
Freshly ground black pepper

Salt the chicken:
Rinse the chicken and pat dry thoroghly with kitchen towels outside and inside the cavity.  Sprinkle all over with sea salt and freshly ground black pepper. Refrigerate up to 24 hours before continuing.

Preheat the oven to 450 F. (225 C.)
Slide your finger under the skin of each breast.  Insert an herb sprig in the pocket.  Repeat with the skin at the thighs.
Place chicken breast-side up in an oven-proof skillet or shallow roasting pan.  Place the chicken in the oven.  Roast 30 minutes, then turn chicken over breast-side down.  Roast additional 20 minutes.  Turn chicken over, breast-side up.  Roast 10 minutes more or until done.
Remove from oven, baste chicken with juices.  Transfer chicken to a cutting board, and let rest 15 minutes.
Pour fat from skillet, leaving drippings in pan.  Pour any juices from resting chicken into pan.  Add 1-2 tablespoons water or chicken stock into pan and deglaze.  Keep warm.
Carve chicken and arrange on warm serving platter.  Spoon juices over chicken.
Garnish with additional herb sprigs. Serve with  a green salad and roasted potatoes.
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Zucchini Ribbons with Pecorino Shavings and Truffle Oil

by Lynda Balslev2 Comments on Zucchini Ribbons with Pecorino Shavings and Truffle Oil
Zucchini Ribbons with Pecorino Shavings and Truffle Oil

Food 009
Abundance is a good thing, and at this time of year, when the garden has a seemingly endless supply of late summer and autumn squash that it’s throwing to us like a tennis ball machine, it helps to have a repertoire of recipes that puts these gifts to good use.

I discovered this amazingly simple salad in Florence this summer.  In true Italian style, it has a minimum of ingredients. The key, of course, is the quality of the ingredients, as they are truly the stars of the show.  In this case, end-of-summer zucchini is paired with a nutty, mildly piquant Pecorino and dressed with high quality extra-virgin olive oil and white truffle oil.  The olive oil will bind the salad, and the truffle oil will seve as garnish.  This is also efficient economically as truffle oil is pricey, so you need only use it sparingly as the final flourish.  (Keep your truffle oil in the refrigerator, and it should last between 3-6 months before its aroma begins to weaken.)  I bought this bottle directly from the restaurant that served me the salad – my favorite kind of souvenir.

Food 011 Zucchini Ribbons with Pecorino Shavings and Truffle Oil
Serves 4

As soon as the zucchini is salted it will begin to sweat, so prepare salad immediately before serving. Serves 4-6 as a side dish or appetizer

4 medium-sized zucchini, about 1 1/2 pounds
2 tablespoons extra-virgin olive oil
1 tablespoon white truffle oil
Sea salt, about 1 teaspoon or to taste
Freshly ground black pepper

1/4 cup shaved pecorino cheese such as Pecorino Sardo or Pecorino Toscana

Trim ends of zucchini.  Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core. Place zucchini ribbons in a medium-sized bowl.  Add extra-virgin olive oil, truffle oil, sea salt and pepper.  Toss gently to combine.  Arrange on salad plates or in bowls.  Sprinkle with Pecorino shavings. Serve immediately.

 

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Hunter’s Stew, Mediterranean-Style

by Lynda Balslev1 Comment on Hunter’s Stew, Mediterranean-Style

Food 020

Provence or Sicily?  Late summer or fall?  Part coq au vin, cacciatore and ratatouille, this stew is a perfect do-ahead weekend dinner for family and friends.  In one family-style serving bowl, this stew combines the freshness and colors of summer with the comfort and richness of autumm.  Vibrantly spiced with paprika and red chile pepper, late-summer vegetables mingle with chicken in a rich, sweetly rounded soup of red wine, stock and tomato.  Olives and capers add sharpness and zing with the stamp of the Mediterranean.  Don’t crawl under that sofa-throw just yet; this stew is flirting with you on the cusp of the changing seasons.

Hunters Stew – Mediterranean Style
Serves 4-6

One chicken, broken down into 8 pieces
Salt and freshly ground black pepper

2 tablespoon extra-virgin olive oil
1 yellow onion, halved, each half quartered
4 cloves garlic, smashed
1 yellow squash, cut in 1/2″ slices, each slice halved
1 zucchini (courgette), cut in 1/2″ slices, each slice halved
1 large carrot, peeled, sliced in 1/2″ rounds
1 red bell pepper, stemmed, seeded, cut in 1/2″ thick slices
1 green bell pepper, stemmed, seeded, cut in 1/2″ thick slices
1 cayenne or serrano chile, stemmed, seeded, chopped
4 roma tomatoes, cut in chunks
8 medium white mushrooms, halved
1/2 cup pitted green olives or kalamata olives
1/4 cup capers, rinsed, drained
2 tablespoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon hot paprika
2 teaspoons dried oregano
1 bay leaf
1 1/2 cups dry red wine
3 tablespoons tomato paste
1 – 1 1/2 cups chicken stock
Salt and pepper, to taste

Fresh Italian parsley for garnish

Make the stew:
Salt and pepper chicken pieces.
In a heavy pot or dutch oven, heat olive oil.  Add chicken pieces, skin-side down, in batches in one layer to pot.  Cook until brown over medium-high heat, about 5 minutes each side.  Remove and set aside.

In same pot add squash, zucchini, carrot, peppers, tomatoes, mushrooms, olives, capers, paprika, oregano and thyme. Cook stirring, allowing vegetables to brighten in color and soften slightly, about 4 minutes.  Add bay leaf, red wine, tomato paste, chicken.  Add enough chicken stock to just cover chicken and vegetables.  Bring to boil.  Reduce heat to simmer.  Cook over medium-low heat, partially covered, until chicken is cooked through and tender and sauce thickens, about 1 hour. Serve garnished with fresh parsley leaves.

 

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The Pig Chronicles – Home Cured Ham

by Lynda Balslev

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OK, I am going for it.  I put a call in to my foodie friend, Diana. I need to find a pig.  Well, actually just a part of a pig, but ideally attached to a living member of a farm community, blissfully nibbling away in an area that is kind to people and animals alike – Sonoma County, California.  Bliss and terroir are important. The pig should be happy, organically raised, and living from a local, natural diet that will impact the flavor of its meat.  I can’t dictate the nature of the geography, but my guess is that Sonoma county is not a bad place to start.

My back-up plan is to purchase a leg directly from an organic meat producer.  I had a nice chat with the man at the Prather Ranch table at the farmers’ market this morning, and he can help me out if I cannot adopt a pig.  Prather Ranch is located near Mt. Shasta, and as environments go, this is a very nice one, too. This would also sort out a dilemma I face (sorry) which is my own cowardice/hypocrisy/whatever-you-want-to-label-it: while I will happily invest in a pig’s welfare, upbringing, diet and care, I would prefer not to meet it.  It would be too difficult to face later.

So, I will own a quarter of a pig, or a leg, or however I am able to arrange it.  What I am specifically interested in is its rear end.  You see, I am after a ham, because I am determined to try and air-dry my own.  Salted, air-dried ham, or prosciutto, as I prefer to call it, is a favorite in our family diet.  We’ve been known to seek out obscure villages and towns  in our travels just to taste their air-dried ham and meat specialties. It’s also a frequent guest on my blog.  The lynchpin for me was when we visited Anna at the wonderful Villa Gioianna last month, and she showed us the hams she had air-drying in the cave of her turn of the century villa in Umbria.  Encased in salt, they had been hanging for months, while a man from the nearby village would come round weekly or so to see how they were drying and add more salt.  At that moment, I knew, I had to get my own pig.  Or at least its rear-end.

This will be a long process – up to half a year – and I will blog about it as it progresses.  My only wishes  at the outset are (1) finding a space that is consistently cool (60 F.) on our property in California  and (2) that my husband won’t be relocated.

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Tasting Tequila

by Lynda Balslev

Ever since we moved to California, I have become aware of the wide, wide world of tequila.  When we moved from Europe in 2006, we were advised not to pack any liquids in our container, due to customs restrictions and security.  If even a tiny bottle of olive oil came up on the radar screen, we ran the risk of having our container flagged, opened, searched and re-packed – all at our own expense.  So, in September of 2006, Christmas came early in Copenhagen as we gave all of our liquid items to our kind friends who offered to use and consume them for us.  This included household products, lotions, cleansers,  and cooking ingredients.  This also included our wine cellar and liquor cabinet.

Once arrived and installed in our new home in Northern California, we found ourselves in a period of unfurnished limbo while our container slowly took the scenic route across the Atlantic. We reconciled ourselves to waiting for the sofa, but decided no time would be lost re-stocking a wine cellar and liquor cabinet.  After all, if we had to eat on the floor, we might as well enjoy the experience with a bottle of Russian River Cabernet.

Food 013 Slowly the spirits followed, especially when I would need a Cognac or Cointreau for cooking or baking. And, one warm day when we were grilling we decided to make margaritas, so I headed to the liquor store to get a bottle of tequila.  Now, in Europe we have a choice of tequila:  It’s either Jose Cuervo White or Jose Cuervo Gold.  Expecting the same selection, nothing prepared me for the tequila shelf in the store.  In fact it wasn’t a shelf – it was a department.  There must have been over 30 tequilas to choose from, starting under $20 a bottle and topping off near $100.  I was so overwhelmed, I had to leave the store to go home and think about it, but not before meekly taking a bottle of Jose Cuervo Gold just so we could make our margaritas.

When we threw a party a few months later, I knew I had to go back. I was calm about providing food for 30 people, and I was collected about the decor and ambience I had created, but I was a nervous wreck about the tequila.  We had to have a good one!  Everyone likes tequila here!  (Really, they do – or is it just our friends?)  Anyway, we spent a pretty penny on a bottle of Patron (should we get gold or silver and what’s the difference anyway?)  But only the best for our friends, and the bottle was actually quite beautiful.  In fact, so beautiful that I plan on keeping it even when it’s empty.  Considering what it cost, I’m keeping something.

And, tonight we are going to a tequila tasting.  Yes, they exist here.  I think everyone at the event, except my husband and I, will have a pretty good idea of what they are tasting and look forward to it as a social event.  I actually hope to learn something – don’t laugh; this should be interesting.  And, by the way, how exactly do you “taste” tequila?  Are you supposed to spit it out after you have swirled it around your mouth?  Do you daintily sip it or throw the whole lot down your throat?  Do you really suck on a lime? And when do you acknowledge the fact that once you have tasted one or two, you are well on your way to very merrily enjoying any and all of them?  Luckily, there will be food, and I have been asked to bring a cheese platter.  This is something I enjoy creating, and I am grateful to support the nourishment aspect of this party.  Something tells me we will need it.

 

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Prosciutto and Melon – Prosciutto e Melone

by Lynda Balslev2 Comments on Prosciutto and Melon – Prosciutto e Melone

It’s day 4 in the middle of our week in Italy, very much under the Tuscan and Umbrian sun.  We are staying at the  lovely Villa Gioianna outside of Castiglione del Lago near Lake Trasimeno.  For the past few days we have enjoyed exploring the nearby towns of Cortona, Orvieto and Montepulciano.  We have become adept at navigating the heat, while seeking out shady terrasses, cafe umbrellas, fortified city walls and cathedrals – all in the spirit of tourism and avoiding sun stroke.

In this heat it can be difficult to identify your appetite.  After walking through the open air market in Castiglione del Lago yesterday, we found some shade at a lakeside cafe where we ordered a bottle of acqua frizzante.  We did not feel hungry, but knew that we should order something to eat and opted for a plate of melon and prosciutto to share.  In the usual way in which we have been spoiled here, we received an enormous platter weighted down with perfectly ripe, juicy cantaloupe wedges and thick, salty slices of Umbrian prosciutto.  The combination of the sweet melon and salty ham was a perfect foil to the stifling heat and our stifled appetite.
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Prosciutto and Melon – Prosciutto e Melone
Serves 4

One ripe cantaloupe, in season
1/2 pound thickly cut imported prosciutto, such as Parma or San Daniele

Halve the melon, remove the seeds, and cut away rind.  Slice in one inch thick wedges. Arrange wedges and prosciutto on a large platter.  Serve with Italian-style bread or ciabatta.

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Prosciutto Rolls with Arugula, Fennel, Manchego and Quince

by Lynda Balslev

No, I am not in Europe yet.

In fact, I am still writing at my desk at home in California when I should be packing.  You see, I have this compulsion that probably afflicts many bloggers.  It’s somewhat existential and, simply put, it goes like this: I blog therefore I am.  I fear that if I cannot supply a post within a certain self-imposed time frame, I cease to exist (in blogging terms, that is.)  Typepad has this nifty posting-thing where I can write a post and post-date its publish date so you can read a new post from me at a specified future point in time.  So, as I sit and write on Friday morning, you will read this post several days later while I am in transit, sitting like a pretzel on an airplane or hopefully not registering lost luggage at the famous baggage-eating Terminal 5 at Heathrow airport.  To spare you the details of these potential travel miseries, I offer a brief post in the interim.  I call it an amuse-bouche: a teaser or taster in culinary terms. In this case, it’s a tidbit to hold you over in blog posts until I resurface real-time, showered and refreshed, most likely with an apéro in hand.

This is a recipe for Prosciutto Rolls with Arugula, Fennel, Manchego and Quince.  They are delicious as hors-d’ouerves, although I have been known to consume many as a meal.  I included these in a Mediterranean Starter Cooking Class  I hosted.  Unfortunately, for this post I do not have time to style a photograph (I should be packing!), so below is a photo taken by my foodie-friend Diana who graciously assisted me during the event.  Can you spot the rolls in the front of the photo?

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Prosciutto Rolls with Arugula, Fennel, Manchego and Quince
Mediterranean in style with a touch of Spanish inspiration, these make wonderful hors-d’ouerves

1/4 cup (60 ml.) quince preserves
2 teaspoons fresh lemon juice
16 slices imported prosciutto, sliced thin but thick enough to roll
2 bunches arugula leaves, washed, about 3 cups
2 fennel bulbs, fronds removed, halved lengthwise, then sliced lengthwise in slivers
6 oz. (180 grams) Manchego cheese, thinly sliced, cut in slivers
Fresh mint leaves

Extra-virgin olive oil
Freshly ground black pepper
Mint leaves for garnish

In a small saucepan over medium-low heat, heat quince preserves until it liquifies.  Stir in lemon juice.  Set aside.
Place one prosciutto slice on work surface, long side parallel to edge.
Place 2-3 arugula leaves at one end.  Top with layer of sliced fennel, cheese shavings and a mint leaf.
Brush gently with quince mixture.  Sprinkle with freshly ground black pepper.
Starting at filled end, roll up.  Place seam-side down on a platter.  Brush lightly with olive oil.
(Rolls can be prepared up to 4 hours in advance.  Cover with plastic wrap and refrigerate.  Bring to room temperature before serving.)
Garnish with freshly ground black pepper and fresh mint leaves.