Grilled Apricots with Burrata, Country Ham and Arugula
Grilling apricots brings out their sweetness and adds a delicious smokey flavor
- Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
- In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.
- 1 1/4 pounds apricots, halved and pitted
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Sea salt and freshly ground pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 small head radicchio, cored and thinly sliced.
Artichokes with Smoked-Herb Mayonnaise
“You can ‘turn’ the artichokes, but that’s a bit fancy and laborious,” says Richard Blais about the chef technique of trimming the hearts down. It’s much easier to serve the steamed artichokes whole; their nutty flavor is especially delicious with the smoky, herb-flecked mayonnaise.
- Set a steamer basket in a large pot over 1/2 inch of boiling water. Arrange the artichokes, stem side down, in the basket. Cover and steam over moderate heat until a knife easily pierces the stems, about 30 minutes. Transfer the artichokes to a platter.
- In a bowl, whisk the mayonnaise, dill, capers, lemon zest and juice, salt and paprika. Add a few dashes of hot sauce and season the mayonnaise with pepper. Serve the artichokes warm or lightly chilled with the mayonnaise.
- 4 large artichokes, stems trimmed
- 1 cup mayonnaise
- 3 tablespoons chopped dill
- 2 tablespoons chopped capers
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon smoked sea salt
- 1/4 teaspoon smoked sweet paprika
- Hot sauce
- Freshly ground pepper
Spicy Avocado-Cucumber Soup
This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.
- In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
- Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
- Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.
Lively, refreshing Grüner Veltliner.
- Two 12-ounce cucumbers—peeled, seeded and chopped
- 2 Hass avocados, coarsely chopped
- 2 teaspoons Thai green curry paste
- 2 teaspoons sugar
- 2 teaspoons finely grated lime zest
- 1 serrano chile, seeded and chopped
- One 13-ounce can unsweetened coconut milk
- 3 tablespoons fresh lime juice
- 1/2 cup unsweetened coconut flakes, for garnish
- 10 cilantro sprigs, for garnish