Feast of Friends

Many hands make light work of a menu of seasonal recipes.

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THE PROSPECT OF PREPARING a menu of professional chefs’ recipes may be daunting to the average home cook—especially when the toques belong to some of Minnesota’s most accomplished pros (Emily Streeter, Judi Barsness, Don Saunders, Isaac Becker, Steven Brown). But shared among the many hands of an at–home gourmet club, whether long–standing or assembled for just this occasion, the moil becomes manageable.

All Recipes Serve 8

Broiled Sea Scallops with Fresh Tarragon and Tomato Jam

From the kitchen of Emily Streeter, chef and owner of Emma’s Restaurant and Lounge in Minneapolis.

4 tablespoons olive oil
1/2 cup shallots, small dice
24 Roma tomatoes, medium dice
1/2 cup white wine
salt and pepper
24 sea scallops
8 scallop shells or ramekins
4 stems fresh tarragon
1/2 cup bread crumbs

Preheat broiler.

Heat 2 tablespoons oil in a small saucepan. Add shallots and begin to sweat (cook slowly without coloring). Add tomatoes and cook until they release their juices. Add wine and simmer on low heat, stirring occasionally, until liquid is evaporated. Salt and pepper to taste.

Heat 2 tablespoons of oil on high heat in a sauté pan. Season scallops with salt and pepper and sear until golden crust is formed. Turn and cook 15 seconds more.

Scallops should still be rare inside.

Place 3 scallops in each shell or ramekin and cover with tomato jam. Lay tarragon leaves over the jam and sprinkle with bread crumbs. Broil 2 to 5 minutes until golden brown and scallops are medium rare.

(For a nice touch, serve each ramekin over a mixture of rock salt, peppercorns, and herbs.)
 

Pan-Roasted Breast of Duck with Sun–dried Cherry Demi–Glace and Baby Field Greens with Edible Flowers Salad

From the kitchen of Judi Barsness, chef and owner of Chez Jude Restaurant, Cooking School, and Catering in Grand Marais.

8 boneless duck breasts, trimmed
salt and pepper
4 tablespoons butter
1 cup sun–dried cherries
1/2 cup port
1 cup Pinot Noir
2 cups demi–glace, duck or veal (available at Byerly’s and Lunds)
Organic baby field greens
Chèvre
Roasted asparagus
Edible flowers (nasturtiums, pansies, violas)
Candied Nuts
Maple White Balsamic Dressing

Season duck breasts with salt and pepper. Slash skin two to three times on diagonal without piercing the breast meat.

Melt 2 tablespoons butter in large sauté pan and cook duck, skin side down first, until golden brown and crispy. Turn and cook breast meat side until golden. Place pan in a preheated 450 degree oven and roast 4 to 6 minutes to an internal temperature of 140 degrees for medium rare.

Reconstitute cherries in port in saucepan over medium heat. Add Pinot Noir and demi–glace and bring to a boil over medium–high heat. Reduce to desired consistency. Season to taste with salt and pepper; swirl in remaining butter to finish.

Slice duck on diagonal and fan on plate, resting against bed of greens dressed with warm chèvre, roasted al dente asparagus, edible flowers, and Candied Nuts and Maple White Balsamic Dressing (recipes follow). Drizzle sauce over duck.

Candied Nuts
1/4 cup water
1/4 cup honey or maple syrup
1/4 cup granulated sugar
1 cup nuts, chopped

Preheat oven to 400 degrees. Combine all ingredients except nuts in a saucepan and bring to boil over medium high heat. Add nuts and cook for 5 minutes until coated and all liquid has evaporated. Spread onto baking sheet and bake for approximately 10 minutes, stirring occasionally until evenly golden brown. Cool. Break apart with hands. (Nuts can be stored in an airtight container for up to one month.)

Maple White Balsamic Vinaigrette
3 cups olive oil
1 cup white balsamic vinegar
1 cup maple syrup
1 cup Dijon mustard
Sea salt
Pepper

Combine ingredients in food processor with metal blade; process until emulsified and smooth.