Earl Grey Tea and Mint Soup with Assorted Fruit

6 Servings

INGREDIENTS

1 lemon

2 oranges

2 cups water

1 cup sugar

1/2 vanilla bean, split lengthwise

17 large mint leaves

2 T Earl Grey tea leaves

2 pink grapefruits

2 kiwis, peeled and halved lengthwise

6 strawberries, hulled

1 cup raspberries

DIRECTIONS

1.  Use a vegetable peeler to remove the zest (yellow part only) from the lemon in strips 2 inches long and 1/2 inch wide.  Save the lemon for another use.  Repeat with the oranges, setting the zest aside and reserving the oranges for later.

2.  Combine the water and sugar in a saucepan and bring to a boil.  Remove from the heat and add the vanilla bean, 5 mint leaves, the lemon zest, orange zest, and tea leaves. Cover with plastic wrap and set aside for 10 minutes.  Strain and refrigerate until very cold.  (The recipe can be make to this point up to 2 days ahead.)

3.  Use a paring knife to remove all peel and pith from the grapefruits.  Cut the sections out from between the membranes.  Repeat with the oranges.  You will need 4 grapefruit slices and 4 orange slices per serving.  Arrange the sections pinwheel fashion in 6 large, shallow soup bowls, alternating pieces of grapefruit and orange.  Cut the kiwi halves crosswise into thin slices and place them between the orange and grapefruit sections.

4.  Quarter and thinly slice the straweberries lengthwise.  Scatter the starwerries and raspberries over all.  (The fruit can be arraned several hours before serving; cover the plates with plastic and refrigerate.)

5.  To serve, cut the remaining mint leaves crosswise into very thin strips.  Scatter the mint over the fruit.  Pour 1/4 cup of the tea into each bowl and serve immdiately.

Recipe from Le Bernardin Cookbook, Eric Ripert and Maguy Le Coze

Rating (1 Low- 10 High)

Taste: 9.5

Ease: Intermediate

Note: instead of covering the infused tea liquid with plastic, we covered it with a lid.

Whole Roasted Red Snapper with Thai Spices and Coconut Rice

Serves 4

INGREDIENTS
THE RED SNAPPER:
4 lb whole red snapper, head on, cleaned, scales removed
1/4 cup canola oil
1 clove garlic, sliced
1 T grated ginger
1 T ground coriander seeds
1 T grated palm sugar or brown sugar
1/2 tsp chili flakes
2 T coconut milk
juice and zest of 1 lime
1/4 cup basil chiffonade
1/4 cup cilantro chiffonade
fine sea salt and freshly ground black pepper
1 lime

COCONUT RICE
1 c Jasmine rice
1 3/4 c water
1/2 stalk lemongrass
1 c coconut milk
1 T cilantro, julienne
1 lime
fine sea salt and freshly ground white pepper

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Generously season the belly and both sides of the fish with salt and pepper. Place the fish on a roasting pan.
3. Combine the canola oil with the garlic, ginger, coriander, palm sugar, chili flakes, coconut milk, juice and zest of lime in a mixing bowl and stir to combine.
4. Spoon the spice mixture over the snapper and bake for about 30-35 minutes, basting frequently. Bake the fish until a metal skewer can easily be inserted into the fish and, if left in for 5 seconds, feels warm.
5. While the fish is roasting, cook the rice. Bring the rice, water and lemongrass to a boil in a medium pot. Lower the heat and simmer for 10 minutes. Remove the rice from the heat, cover and let sit for another 10 minutes. When the rice is cooked, remove and discard lemongrass. Add the coconut milk and cilantro. Stir to incorporate and season to taste with lime juice, salt and pepper.
6. To serve, spoon the coconut rice on the middle of four plates. Filet the snapper; running a knife down the center of the fish and under the fillet to separate it from the bone. Place each serving on top of the coconut rice and spoon some of the sauce from the roasting pan over the snapper. When the top fillets have been served, lift off the fish b ones and cut the bottom in the same manner. Finish the dish with a squeeze of fresh lime juice.

WINE SUGGESTION: Pairs with Dr. Loosen Blue Slate Estate Kabinett Riesling, Mosel-Saar-Ruwer/Germany 2007 or Johann's Garden Henschke, Barossa/Australia 2006

Recipe from Perfect Pairings Wine Club, wine.com, AVEC ERIC



Rating: (1 Low-10 High)

Taste: 9
Ease of recipe: Intermediate

Just the pictures...for now

It's been a busy couple of weeks and we appologize that we haven't had a chance to post updates.  Do not fear, we have continued to enjoy wonderful meals, we just haven't had a chance to share them with you.  For now, we have posted some photos; reviews to follow shortly.  Enjoy.