Claire Murray Official| <i>La Vie Claire</i> magazine recipes

LOBSTER POT PIE with early peas and herbs (serves 4 to 6)

from "Vineyard Harvest" by Tina Miller with Christie Matheson, photography by Alison Shaw

(page 109, Spring 2010 La Vie Claire)

Rustic and elegant at the same time, this entree is similar to a chicken pot pie but made with lobster, shelled fresh spring peas, and fresh herbs. I like to serve this in individual ramekins. Serve with a salad as a special lunch or brunch; it’s also perfect for a dinner party. You’ll need to prepare the dough for the crust a day in advance, and you can make the filling a day head too.

CRUST
2 cups flour
1 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into pieces
2 cold egg yolks
5 tablespoons ice water

FILLING
1 onion, sliced
1 carrot, diced
1 celery rib, diced
1 bay leaf
4 fresh thyme sprigs
2 fresh parsley sprigs
Two 1 1/4 pound live lobsters
3 tablespoons butter at room temperature
2 leeks, white parts only, washed, halved, an sliced into half-moon shapes
1 shallot, sliced
1 cup sliced white mushrooms
1/2 cup dry white wine
1/4 cup flour
1 tablespoon coarsely chopped fresh tarragon leaves
3/4 cup shelled fresh peas, blanched
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
salt and pepper

To make the crust, pour the flour and salt into a food processor fitted with a dough blade; pulse to combine. Add the cold butter and pulse until the mixture is coarse. Add the egg yolks and pulse until the dough comes together. Slowly add the ice water and pulse again until the dough comes together a bit more.

Remove the dough, place it on a clean work surface, and gently knead it into a log shape about 6 inches long. Wrap in plastic and refrigerate overnight.

For the filling, first prepare an ice bath with ice cubes and enough cold water to immerse the cooked lobsters. Fill a large soup pot with about 1 1/2 quarts of water. Add the onion, carrot, celery, bay leaf, thyme, and parsley and bring to a boil. Plunge the lobsters in headfirst and cook for about 8 minutes, until just cooked. Turn off the heat, remove the lobsters with tongs, leaving everything else in the soup pot, and plunge them into the ice bath to stop the cooking.

Shell the lobsters and add the shells back to the soup ot. Turn the heat to high and boil the lobster shells to make a stock, boiling until the liquid is reduced by half. Remove from the heat strain, and set aside. Slice the lobster meat into large bite-sized pieces and refrigerate.

Heat the butter ina medium saucepan over medium heat. Add the leeks and shallot and saute for 3 minutes. Stir in the mushrooms and saute for 4 minutes. Add the wine and reduce until most of the liquid is gone. Stir in the flour with a wooden spoon and cook for at least 2 minutes.

Whisk in 3 to 4 cups of the lobster stock. When the mixture is thickened, add the tarragon and peas. Season with the herbs and salt and pepper to taste. Remove from the heat and refrigerate for at least 1 hour.

To finish the pies, preheat the oven to 400 F.

Cut the lobster into bite-sized pieces and divide it among 4 to 6 ramekins (8 ounces each) or place in the bottom of a 9 x 11-inch ceramic baking dish. Pour the leek mixture over the lobster, filling to 1/4 inch from the top of the ramekins or baking dish.

Unwrap the dough and lightly flour a work surface. Cut the dough into 6 disks if making individual pot pies. Press down with the palm of your hand to flatten the dough a bit, then roll it out to about 1/4 inch thick. Place the dough on the top of the ramekins. It should hang about 1/4 inch over the edge. Pinch the dough so it sticks to the top edge of the baking dish (es).

To bake, place the baking dish (es) on a sheet pan. Slit the top of the dough with a sharp knife two to three times to vent. Bake for about 30 minutes, until the tops are golden

WATERMELON AND CHAMPAGNE PARFAIT (serves 4)

from "Vineyard Harvest" by Tina Miller with Christie Matheson, photography by Alison Shaw

(page 108, Spring 2010 La Vie Claire)

On a balmy summer night after dinner with friends, this adults-only dessert is a light and refreshing way to end the evening. Dice the watermelon ahead of time and chill until ready to serve. Prepare the parfaits just minutes before serving.

INGREDIENTS

4 cups diced watermelon

1 1/2 cups raspberries

zest of 1 lemon

2 cups Champagne

2 tablespoons Chambord liqueur

Layer the watermelon and raspberries in 4 wine or parfait glasses. Top with the lemon zest. In a glass pitcher, combine the Champagne and Chambord, stir, then quickly pour over the watermelon parfaits. Serve immediately.

MIXED GREENS AND ROASTED PEAR SALAD

from "Raising the Salad Bar" by Catherine Walthers, photography by Alison Shaw

(page 108, Spring 2010 La Vie Claire)

Roasting pears in the oven gives them a delicious, caramelized flavor that transforms an ordinary salad into something special. I like Anjou pears, slightly ripened to the point at which my finger makes a dent when the fruit is pressed, but that are not too soft. Bake the pears until they are golden brown on the bottom (if they are not browning, turn up the heat as they bake, if they bake to fast, quickly turn them over).

INGREDIENTS

3 pears, peeled, halved and cored

Olive oil

1 small head red leaf or bibb lettuce, washed and dried

1 bunch arugula, large stems removed, washed and dried

1/2 small red onion, thinly sliced

4 ounces goat cheese or blue cheese, crumbled

1/2 cups chopped, toasted walnuts

PEAR VINAIGRETTE

1/2 roasted pear

1/4 cup olive oil

1/3 cup apple or pear juice

2 tablespoons red wine, sherry or apple cider vinegar

1 teaspoon fresh lemon juice

salt and pepper

1. Preheat the oven to 375. Brush the pears with a little olive oil, place them on a baking sheet cut sides down, and bake for 20 to 25 minutes. The pears should be browned on the bottom and easily pierced with a fork. Set aside to cool. Reserve half of one pear for the dressing.

2. In a large bowl, mix the lettuce, arugula and red onion.

3. To make the vinaigrette, place the reserved roasted pear half, oil, apple or pear juice, vinegar, lemon juice, and salt and pepper in a food processor or blender. Process until mixture is pureed. Add a little more oil or juice to think the mixture, if necessary. Add enough dressing to coat the salad; mix well, then divide the salad among individual plates. Top each serving with a roasted pear half and sprinkle goat or blue cheese over all. Top with roasted walnuts.

SEARED SALMON WITH BABY GREENS AND MANGO SALSA

from "Raising the Salad Bar" by Catherine Walthers, photography by Alison Shaw

(page 100, Spring 2010 La Vie Claire)

By transforming a mango salsa into a sweet, spicy vinaigrette, you have both a sauce for the fish and a dressing for the leafy greens. It will complement any chicken or fish dish that favors mangoes and tomatoes, such as shrimp, halibut and swordfish.

INGREDIENTS

4 salmon fillets (about 6 ounces each), with skin

salt and pepper

1 tablespoon canola oil

6 cups mixed baby greens, washed and dried

MANGO SALSA VINAIGRETTE

2 tablespoons red wine vinegar

2 tablespoons fresh lime juice

1 & 1/2 teaspoons honey

6 tablespoons olive oil

2 tablespoons minced red onion

1 tablespoon minced, seeded jalapeno pepper

1/2 teaspoon finely minced garlic

1/2 teaspoon ground cumin

1 ripe mango cut into 1/4-inch dice (about 1 cup)

1/2 cup finely diced, seeded tomato

1/4 teaspoon kosher salt

2 or 3 tablespoons chopped cilantro leaves

1. To make the vinaigrette, in a medium bowl, combine the vinegar, lime juice and honey. Add the oil in a slow, steady stream, whisking constantly until dressing is emulsified. Add the red onion, jalapeno pepper, garlic, cumin, mango, tomato and salt; combine. Stir in cilantro leaves. If not using the dressing immediately, cover it and store in the refrigerator. Bring the dressing to room temperature before serving.

2. Preheat the oven to 350. Season salmon with salt and pepper. Heat the oil in an oven-proof skillet, preferably cast iron, over medium-high heat. Add the salmon, flesh side down, and sear until a golden brown crust forms, about 3 to 5 minutes. Carefully slide a spatula under each fillet and turn over. Transfer the skillet to the oven to finish cooking, approximately 6 to 8 minutes, or until salmon is almost opaque throughout, but still moist. Try not to overcook.

3. Divide baby greens among 4 individual plates. Carefully lift the salmon fillets, leaving the skin in the skillet, and place one fillet at the center of each plate. Whisk the vinaigrette and generously spoon it over the fish and greens.

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