hello!
Welcome to feast's May cuisine of the month newsletter.
The peak of spring is always the best time to talk about food. With lavender, mustard and nasturtium in full bloom and fresh spring vegetables in abundance, we couldn't help going back to explore the French region of Provence. The brightly colored fabrics, farm stands, and menus of fresh locally raised ingredients that dot the countryside all around this southern area of France inspired us to come up with some great menus featuring the best of the season, in the spirit of a place that has contributed so much to our dinner tables around the world.
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season's best: fresh haricots verts
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buy
The traditional green variety is abundant at the Farmer's Market right now. For the artisan, purple, white and spotted varieties, go to a larger market like Santa Monica on Wednesdays or Hollywood on Sundays. Choose beans that are bright in color and snap crisply when broken.
Keep haricots verts cool and dry. Place in the crisper drawer in a bag lined with paper towels. Stored this way in the refrigerator, it keeps fresh for about a week.
serve
Wrapped with prosciutto, tossed with bacon and goat cheese, steamed with fresh herbs, tossed into a Dijon salad, grilled with walnut vinaigrette, wrapped with creme cheese in thinly sliced lox, saut�ed with edible flowers and garlic aioli...
cook
Haricots Verts with Herb Butter Serves 6-8
5 tbsp. unsalted butter, softened
3 tbsp. finely chopped shallots
3 tbsp. finely chopped flat-leaf parsley
2 tsp. finely chopped tarragon
1 1/2 tsp. grated lemon zest
1 tsp. fresh lemon juice
2 lbs. haricots verts or other green beans, trimmed
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well. Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter. Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag.
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what's cooking
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spring brunch celebration
fresh pea pancakes with house smoked salmon
truffled scrambled eggs with fines herbs heirloom potato tart, anchovies, dried tomato + caramelized garlic
spring vegetable souffle baked in parchment
fresh haricots verts salad with bacon + anchovies
fresh melon + lavender salad
artisan breakfast breads
hors d'oeuvres soiree
lavender + basil palmiers, charred tomato chutney
goat cheese + olive tapenade on fresh grilled bruschetta, fresh tomato basil chutney
pate de campagne with fresh baked lemon fougasse
grilled fresh shrimp, red pepper rouille croustade
filo wrapped fresh asparagus + red peppers
artichokes with basil mayonnaise
provencal dinner
fresh mussels, fresh tarragon, vermouth + sweet butter
baby greens anchoiade, julienne vegetable, quail egg, pan seared crouton
roasted spring lamb rack with fava beans, mint + marjoram petit squash ratatouille nicoise
fresh haricot vert, olive oil + red pepper
warm apricot tart, rosemary honey glaze
spring luncheon spring greens, aged sherry vinaigrette
pan roasted chicken breast, fresh zucchini relish
black pepper fettucini with petit peas, asparagus + pancetta
baby french fingerling potatoes braised in wine + poached garlic
grilled baby asparagus, pistachio vinaigrette
Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated.
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details...
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our favorite cocktail this month: orange + lavender martini
� oz cointreau liqueur 2 teaspoons lavender syrup fresh orange twist + 1 sprig of fresh lavender, for garnish
Combine all ingredients (except garnish), into a mixing glass. Add ice and stir. Strain into a chilled tall glass. Top with an orange twist and sprig of fresh lavender.
great ideas
Widely grown in Southern France, fresh lavender is a great way to bring a fragrant touch of Provence to your table. At a recent baby shower, guest favors of essential oil candles were personalized with fresh lavender buds tied simply with some ribbon, adding a floral, relaxing scent to the party.
feast loves...
The French General; known for their Provencal inspired books on simple entertaining and series of vintage inspired stationery and mailing labels. Tucked away on Riverside drive in Atwater Village, The French General is a treasure trove of flour sack cloth, striped linens, lavender scented candles and French ticking. www.frenchgeneral.com
contact us
We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website .
We look forward to hearing from you for an upcoming event, your Memorial Day party, special dinner with family or friends or for your business catering needs.
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bon appetit!
Harvey Slater + your friends at feast
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