HAPPY SATURDAY ! Today’s menu I am really excited about, as my daughters and I went to the cutest farmers market and bought a WHOLE basket of nectarines! so I had to think quick! The sour cream with the nectarines is so yummy! When I was a girl, my Grandparents on both sides are European, so sour cream was a staple. In fact, I had one Grandmother, That thought sour cream was the cure for everything that ailed you.
BULGAR SALAD WITH CUCUMBER, DILL AND MINT
SALMON PAPILLOTES WITH FENNEL, POTATOES, AND OLIVES
CARAMELIZED-NECTARINE AND GINGER SHORTCAKES
LOTS OF WELL CHILLED PROSECCO
1 cup bulgar(cracked wheat)
1 cup fresh lemon juice
2/3 cup extra virgin olive oil
5 garlic cloves, minced
3 medium cucumbers, peeled seeded, cut into 1/4 inch pieces
2 cups finely chopped fresh italian parsley
8 green onions, thinly sliced
1/2 cup chopped fresh dill
1/3 chopped fresh mint
Feta cheese to taste for sprinkling on top
Place bulgar in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgar. Mix in cucumbers, parsley, green onions,
dill and mint. cover and chill until bulgar is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. keep chilled.)
Serve cold or at room temp, sprinkle feta cheese on top
1 small fennel bulb, throw out the stalks
3 medium carrots
1/2 lb small red potatoes, i like the creamers
1/2 cup kalamata olives, slivered
2 teaspoons finely grate fresh lemon zest
4 teaspoons fresh thyme leaves
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 (11/2-lb) piece, center cut salmon fillet, skinned and cut fish into 4 square pieces
* Place a large baking sheet on bottom rack of oven and remove any other racks. Preheat oven to 400 F
*Halve fennel bulb lengthwise. Remove most of the core, leaving enough intact to keep the layers together. when sliced. If it starts to come apart, don’t flip out
*Using a manual slicer, cut fennel bulb lengthwise, carrots diagonally and potatoes into 1/8-inch-thick-slices keeping all the vegetables separate. If you don’t have a manual slicer, its a good piece to get, but you can always just use a super sharp knife and slice it slowly and really thin
*Blanch vegetables, separately in salted boiling water: fennel 2 minutes, carrots 1 minute, potoates 2 minutes
Transfer fennel and carrots with a slotted spoon to a bowl of ice water, then drain well, the ice water stops the cooking, so try not to by pass this step-get the ice water ready before. Drain potatoes.
*Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil and salt and perp to taste. I love using sea salt or fleur de sell. Toss potatoes with remaining oil and garlic and salt and pepper to taste.
*divide potatoe mixture among centers of parchment squares. season salmon with salt and pepper and place on top of potatoes, then top salmon with fennel mixture
*Gather sides of parchment up over fennel mixture to form a pouch, leaving no openings and tie tightly with string. *Place packages directly on hot baking sheet in oven and cook 20 minutes. serve immediately.
NOTE IF THE PARCHMENT BECOMES A HASSLE YOU AN USE FOIL SO DON’T SWEAT IT.
CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM
(this is easy! trust me!)
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup(1stick) chilled unsalted butter, cut into 1/2 inch cubes
1/2 cup whole milk
1 large egg
1/4 cup chopped crystallized ginger
2 pounds nectarines(about 8 medium), peeled,pitted,sliced
2/3 cup(packed) golden or light brown sugar
1 tablespoon fresh lemon juice
3 cups sour cream (24 ounces)
2/3 cup sugar
FOR BISQUITS; Preheat oven to 400 F. Line baking sheet with parchment paper. Combine the 5 first ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk ,ilk and egg in small bowl. Add milk mixture to processor: blend using like 5 on/off turns. Add crystalized ginger. Using on/off turns, blend just until dough comes together. turn dough out onto a work surface: knead gently about 5 turns. Shape dough into a log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to a rack; cool at least 15 minutes and up to 2 hours.
Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar and lemon juice. Set aside of a t least 30 minutes and up to 2 hours.
FOR SOUR CREAM:
Combine sour cream and sugar in bowl; whisk to blend.
Cut biscuits horizontally in half. Place 1 biscuit bottom in each of the 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top
TONS OF CHILLED PROSECCO!!!