Chef On A Shoestring

Matthew Tivy
Chez Louis Restaurant
July 17, 1999

Chilled Tomato Basil Puree
color=navy>
4 servings

2 pounds Beefsteak tomatoes, very ripe
1/2 bunch basil
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon tomato paste (optional)
1/2 clove garlic
salt and fresh ground black pepper to taste
handful ice cubes

1. Cut tomatoes into quarters. Place in blender with the basil, balsamic vinegar, garlic, tomato paste, and ice cubes. Puree until smooth, then add the olive oil in a slow drizzle until incorporated. Season to taste with salt and pepper, and adjust amount of vinegar if you think it needs more.
2. Strain through a mesh sieve to remove seeds and skin. Then refrigerate until ready to use. This soup may separate slightly while sitting, simply return to the blender and puree until smooth just before serving. Garnish with fresh basil sprig.

Papillote of Salmon and Summer Vegetables
color=navy>
4 servings

1 1/4 - 1 1/2 pounds salmon filet, skinless, cut into 8 equal slices (about 1/2 inch thick)
4 ears corn on the cob
1 pound peas in the shell, or 1 cup frozen baby peas, or 1 pound fresh snow peas
1 bunch rosemary
2 tablespoon butter, unsalted
1 lemon, juice and zest
salt and fresh ground black pepper to taste
1 tablespoon capers
2 tablespoon extra virgin olive oil
1/2 teaspoon coarse sea salt (optional)

Preheat oven to 400 degrees
1. For the salmon: Fold each slice of salmon back onto itself, and skewer with a sprig of rosemary. It will have the shape of a horseshoe. Season with salt and pepper (see step 4 regarding seasoning). Set aside.
2. For the vegetables: Cook the corn on the cob in boiling salted water for about 5 minutes. Chill in ice water, then cut the kernels off the cob and set aside. Shell the peas, mix with the corn, season with salt and pepper, and aside.
3. To assemble: tear off 4 sheets of aluminum foil ( about 12 inches square), and lay out on the counter. Divide the corn mixture evenly and place in the center of each piece of foil. Place ½ T. of butter on the top of the corn, then lay the salmon slices on top. Squeeze the lemon juice evenly over the salmon, then sprinkle with the lemon zest, olive oil, and then the capers, then fold the foil over onto itself and seal the edges to form a packet.
4. Place the packets onto one or two of the baking sheets, and bake in the oven for about 10 minutes, or until puffed. Remove from the oven and serve immediately. Pass the coarse sea salt at the table and enjoy crunchy texture this seasoning can give to the fish. Remember not to season the salmon with the salt before cooking if you are using the sea salt at the table.

Warm Blueberry Pie with Almond Crumb Topping
color=navy>
4-6 servings

Filling:
1 pint blueberries
1/4 cup ll purpose flour plus 2 tablespoons cornstarch
1/4 cup brown and white sugar (1/2 & 1/2)
2 tablespoons lemon juice
cinnamon- pinch
nutmeg-pinch

Pie Crust:
11/2 cups all purpose flour
6 oz. Butter, unsalted, very cold (cut into 1/2 inch cubes)
salt
5 tablespoon ice water

Topping:
2 tablespoons all purpose flour
2 tablespoons brown sugar
1 Tablespoon sugar
nutmeg- pinch
1 ounce butter, unsalted, softened
1/2 cup sliced, toasted almonds


Preheat oven to 350 degrees
1. For the pie shell: Place flour, salt, and butter in food processor. Pulse until butter is almost fully mixed with the flour, then add ice water and pulse until the dough just forms a ball. Do not over mix or the crust will be tough. Form into 2 flat disks ( you will have enough for two pie shells, reserve one for future use, or double filling and topping amounts to make two pies) cover and refrigerate 1 hour or more. Roll on a lightly floured board and place into 8 inch pie pan, prick with a fork, refrigerate 1 hour or more, cover with foil, fill with pie weights, and bake for about 20 min, then remove from oven and allow to cool.
2. For the filling: Combine the dry ingredients and the lemon juice with the blueberries. Set aside.
3. For the topping: Combine all the ingredients and set aside.
4. To assemble: Place the blueberry filling into the baked pie shell, and sprinkle loosely with the topping. Bake for about 25 to 35 min, until the topping has a nice golden color. Serve while still warm, accompanied by ice cream or whipped cream.

All recipes ©Matthew Tivy 1999

Cost Breakdown
color=navy>
Appetizer
Tomatoes
1.87
Basil
1.29

Entree
Salmon
8.46
Corn
.52
Snow Peas
1.20
Rosemary
.99
Lemon
.25

Dessert
Blueberries
1.50
Almonds
2.10

TOTAL
$18.18

Featured