PROPRIETOR / TEACHER
..."the fresh basics"
DAVE CLEGG
FROM THE KITCHEN
When spring arrives at the Carmel Valley Kitchen our thoughts always turn to the garden. Fresh fruits and vegetables...squash, tomatoes, strawberries, peas, raspberries, green beans, lettuces of all kinds and of course fresh herbs. Cilantro, thyme, tarragon, mint, dill, marjoram, parsley, chives, sage, oregano and rosemary, herbs that bring life and terrific taste to all our recipes.
Fortunately for us, most of these are usually available throughout the year because we live in a temperate climate and because anything can be shipped here from anywhere in the world and arrive within 24 hours.
These are a few of our favorite recipes using some of these ingredients. Try them and then create a few of your own.
6 large carrots, peeled
2 large fennel bulbs
1 large sweet onion
1 tsp brown sugar
Salt and fgp to taste
2 tbls extra virgin olive oil
3 tbls chopped dill
3 tbls chopped chives
Slice the carrots ½ inch thick on an angle
Quarter the fennel bulb lengthwise, remove the core and thinly slice. Reserve ½ cup fennel fronds.
Halve and slice the onion. Fill a large skillet with ¼ inch water. Add vegetables, sprinkle with sugar, season with salt and fgp and drizzle with extra virgin olive oil. Cover and simmer 20 minutes and uncovered 5 minutes. Toss vegetables with fennel fronds, dill and chives.
6 servings
Recipe adapted from Food Network, Rachel Ray, 2008 3 large russet potatoes peeled 1 cup heavy cream heated in microwave 3 tbls butter 1 tbls kosher salt fgp Heat a medium size pot of water to boiling. Add 1 tbls salt. Cut potatoes into 1 ½ inch pieces. Boil until they are just past fork tender. Pour off water and return to stove and cook over low heat until potatoes stop steaming, 2-3 minutes. Watch carefully so they do not burn. Heat cream in microwave until very hot (not boiling), add to potatoes; add butter, remaining salt and fgp. Coarsely mash. Add more hot cream or milk if they are too dry. Taste and reseason. 1 yellow zucchini sliced lengthwise into 1/4" pieces
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BASIC MASHED POTATOES
Mashed potatoes can be flavored with any of the following...sundried tomatoes, crispy bacon, reggiano parmesan, cheddar, wilted fresh spinach, goat cheese, roasted garlic, curry powder, cream cheese or a combo of any of the above or whatever you like...just experiment a little.
Recipe Dave Clegg 1980
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GRILLED VEGETABLES
4 asparagus spears
1 portobello mushroom stem removed, sliced
into 1/4" pieces
2 1/4 inch slices red onion
1/2 red bell pepper sliced lengthwise into 1/2" pieces
4 green onions
2 tbls canola oil
salt and fgp
1 tbls dried oregano
2 tbls balsamic vinegar
Heat grill or grill pan to hot. Toss all vegetables with canola oil, salt and fgp. Grill on each side until done (will be slightly soft with dark grill marks). They should be done in this order...green onions, asparagus, mushrooms, red onion, zucchini and pepper.
Toss in large bowl with balsamic vinegar and oregano. Taste and reseason. Can be served hot or room temperature.
4 servings
Recipe courtesy Dave Clegg 2006
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ROASTED RED PEPPER SALSA
1 1/2 cups diced roasted red peppers (bottled are fine if you don't have time to roast your own)
1/2 cup diced celery
1/2 cup diced green onion
1/2 cup diced sun dried tomatoes (in oil)
1/4 cup diced oil cured black olives
1/4 tsp dried marjoram or 1 tsp chopped fresh
1 tbls sundried tomato oil
1/2 tsp salt
1/2 tsp fgp (fresh ground pepper)
1 tsp fresh lemon juice
1/2 tsp grated lemon zest
Combine all ingredients in a bowl and toss gently to combine.
Yield 3-4 cups
This is a great salsa to use on grilled meats and roasted or grilled chicken or fish.
Recipe courtesy Dave Clegg 2005
Chilean Seabass with Roasted Red Pepper Salsa
ASPARAGUS SALAD WITH CREAMY 1 cup frozen sweetened raspberries thawed 1/3 cup heavy cream 2 tbls raspberry or rice wine vinegar 2 tbls extra virgin olive oil Salt and fresh ground pepper to taste Boil water in medium pot with 1 tsp salt. Add asparagus and cook about 3-4 minutes. Remove from pot and place in an ice water bath to stop cooking. Dry and set aside.
RASPBERRY DRESSING
3 cups basic greens*
20 asparagus spears (depending on thickness) about 6“ long, cooked aldente and cooled
½ cup whole fresh raspberries
Minced chives and tarragon sprigs for garnish
Dressing
Drain liquid from thawed raspberries and press through fine sieve into a small bowl until you have about 3 tbls. This eliminates the seeds. Add cream, vinegar, oil and salt and pepper. Whisk gently to combine. If the dressing is too red add a bit more cream.
Place ¼ of the greens on each of four salad plates. Place the asparagus spears on the greens in the middle of the plate, two spears on the bottom, one on the top. With the spears pointing to “
Serves 4
*Basic greens: any combination of the following...
Recipe courtesy Dave Clegg 1978
"This recipe is AWSOME!!!" Margaret, La Costa
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SPRING VEGETABLE PASTA
2 cups banana squash peeled and cut into 1 1/2 inch cubes
3 tbls olive oil
1/2 red bell pepper
1/2 Maui onion
1 small zucchini squash cut into 1/4 " slices
2 cups broccoli florettes
2 cups asparagus cut into 1 1/2 " pieces
1 cup fresh tarragon coarsly chopped
1 1/2 cups good jarred pasta sauce*
salt and fgp to taste
6 cups pasta cooked aldente (farfalle, fusilli, penne, rotini)
1 cup reggiano parmesean grated
Fresh basil leaves for garnish
Par boil squash for about 2 minutes.
Heat olive oil in large saute pan over medium high heat. Add bell pepper, onion, zucchini, broccoli and asparagus and saute for about 6-8 minutes until vegetables soften slightly.
Add pasta, banana squash, tarragon leaves and sauce. Cook for about 3-4 minutes on high stirring frequently to heat through. Add more sauce if it's too dry. Season with salt and pepper.
Turn out on a large plate, sprinkle with regg parm, garnish with basil and serve.
*Bertolli or Emeril's marinara
Serves 4-6
Recipe Dave Clegg 2011
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JENNIFER'S BERRIES
IN LEMON CREAM
Berries
1 cup fresh raspberries
1 1/2 cups fresh strawberries slices
2 tbls sugar
1/2 cup tart cherry syrah reduction*, Gran Marnier or good red wine
Lemon Cream
1 1/2 cups cold heavy cream
2 tbls sugar
1 tsp vanilla extract
1 cup lemon yogurt
1 tsp fresh lemon juice
1 tsp fresh lemon zest
Garnish
Fresh mint sprigs
Fresh grated nutmeg
Madeline cookie (available at Starbucks)
Combine first four ingredients in a bowl and gently stir to combine.
Whip cream gradually adding sugar and vanilla until stiff. Gently fold in yogurt, lemon juice and zest.
Spoon some berry mixture into a martini glass, add some lemon cream mixture, add another layer of berries, then another layer of lemon cream and finally top with a spoonful of berry mixture. Garnish with a cookie, a mint sprig and some nutmeg.
6 servings
*Tart Cherry Syrah Reduction available at clubsauce.com
Recipe courtesy Dave Clegg 2008
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