Menu For The Change In Seasons

It's the first weekend of spring, but that winter chill is still in the air, and it's as crisp as can be in the Hudson Valley, just north of New York. That's where star chef Peter X. Kelly made his name. So The Saturday Early Show asked him to visit with a menu that bridges the seasons.

Chef Kelly operates some the area's most critically acclaimed restaurants, such as Restaurant X, as well as a vineyard in California that produces wines for his restaurants. His contemporary American cuisine is said to bring dining to a new level, with both exquisite food and superb service.

For this week's Chef on a Shoestring, Kelly demonstrates a three-course meal for four on a budget of $40. On the menu: Spring Asparagus Salad with Lemon Pepper Vinaigrette, Hake Fillets and Parfaits of Exotic Fruits with Coconut Custard.

FOOD FACTS

Long Bean: These pencil-thin beans can grow to be about three feet long. They are usually harvested when they are about 18 inches long because they are more tender and tasty before they mature fully. Long beans taste similar to green beans, but they are not as sweet. They can be found in Asian markets year-round; do not overcook or they will become mushy.

Hake: Related to the cod, hake is low in fat and has a white, delicately flavored meat. Hake is sold whole, in fillets and steaks. It can be prepared in any way that's suitable for cod.

Plancha: Chef Kelly suggests cooking the fish on this flat steel grill, which is used predominately in Spanish cooking. You can achieve similar results by using the flat side of a grill pan placed over a stove burner.

Coulis: (koo-LEE) A general term referring to a thick puree or sauce. Chef Kelly forms the sauce for the fish by juicing beets and ginger, then reducing the liquids over low heat. Once they've thickened, he stirs in butter.

RECIPES

Spring Asparagus Salad with Lemon Pepper Vinaigrette

Salad Ingredients:
16 large asparagus
4-8 Chinese long beans

Vinaigrette Ingredients:
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme
1/2 teaspoon fine salt
1 tablespoon minced shallots
1 teaspoon cracked black pepper
2 ounces red wine vinegar
Juice of 1 lemon
1 cup olive oil

Method:
1. In a bowl, mix together mustard, thyme, salt, shallots, pepper, vinegar and lemon juice. In a steady stream, slowly whisk in olive oil. Check seasoning. Set aside.
2. Bring a large pot of salted water to a rolling boil.
3. Prepare an ice bath (mixing bowl filled with ice water).
4. Using a potato peeler, peel tough outer skin from asparagus.
5. Trim asparagus to equal lengths.
6. Put asparagus into boiling water and cook approximately 3 minutes till firm but tender.
7. Remove from water and plunge into ice bath to chill.
8. Put long beans into boiling water and blanch 2 minutes till tender.
9. Remove from water and plunge long beans into ice bath.
10. Drain asparagus and long beans and pat dry.
11. Lay out 1 or 2 long beans in a single length and top with 4 asparagus; tie long bean around asparagus spears to form a small bundle. Repeat with the rest of asparagus and long beans to create 4 portions.
12. Place asparagus bundle on center of plate and drizzle with vinaigrette.

Hake Fillet Cooked a la Plancha
With Ginger and Beet Coulis, Warm Potatoes Salad

(A plancha is a flat steel grill used predominately in Spanish cooking. You can achieve similar results by using the flat side of a grill pan placed over a stove burner).

Ingredients:
4 4-ounce hake filets
4-8 sprigs fresh thyme
2 large beets, scrubbed
1 2-inch piece peeled ginger
1 tablespoon butter
Salt and freshly ground pepper
4-8 red new potatoes
4 tablespoons Lemon Pepper Vinaigrette (see asparagus salad recipe)

Method:
1. Preheat oven to 400 degrees.
2. Season new potatoes with salt and pepper and drizzle with olive oil; sprinkle with 2 sprigs of thyme.
3. Bake potatoes about 30 minutes till cooked through but still firm. Remove from oven and keep warm.
4. Using a vegetable juicer, juice beets and ginger together.
5. Pour juice into a sauce pot and reduce juice till thick. Swirl butter into sauce to incorporate. Season with salt and pepper. Keep warm and set aside.
6. Season hake on both sides with salt and freshly ground pepper. Top each piece with a sprig of thyme.
7. Place grill pan over stove top burner set on medium to low heat. A droplet of water should dance on grill pan when ready. Brush grill pan with a little oil and place hake, thyme side down on grill pan.
8. Cook fish about 3-4 minutes on each side, until well-browned and cooked through.
9. Slice warm potatoes into circles and place in small bowl. Spoon a little vinaigrette over potatoes and toss to coat.
10. Spoon potato salad onto center of plate and top each salad with a hake filet. Spoon ginger-beet sauce around fish and serve.

Parfait of Exotic Fruits With Coconut Custard

Ingredients:
1 mango, peeled and diced
1 kiwi, peeled and diced
1 papaya, peeled and diced
1 pint strawberries, diced
1 recipe Coconut Custard

Coconut Custard Ingredients:
2/3 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
2 whole large eggs
2 large egg yolks
1 teaspoon vanilla
2 tablespoons unsalted butter, cut into bits
1 1/2 cups sweetened flaked coconut, toasted golden and cooled
1 1/2 cups well-chilled heavy cream
1/3 cup sugar

Custard Method:
1. In a heavy saucepan, stir together sugar, cornstarch, and salt. Add milk gradually, stirring, and bring to a boil over medium heat, whisking.
2. In a bowl, whisk together whole eggs and egg yolks.
3. Gradually whisk about 1 cup hot milk mixture into eggs, then whisk egg mixture into milk mixture.
4. Simmer custard, still whisking, 2 minutes more.
5. Remove pan from heat and whisk in vanilla and butter until butter is melted.
6. Chill custard, its surface covered with plastic wrap, until cold.
7. Stir 1 cup coconut into custard.
8. In a bowl beat cream until it holds soft peaks.
9. Gradually beat sugar into cream and beat until it just holds stiff peaks.
10. Fold this whipped cream into coconut custard

To Assemble Parfait:
1. Fold cut fruits into coconut cream.
2. Spoon mixture into a tall glass. (Alternately you may layer fruits and cream in glass, creating a vibrant color contrast to the layers).
3. Serve parfait with long spoon.
4. May be garnished with thin baked crisp plantain chips or cookies.