SUR-LA-TABLE’S DATE NIGHT: SENSATIONAL SUMMER COOKING

My husband and I went on the most different and exciting of date night’s a week ago as we tried out a cooking class at Sur-La-Table with chef Tom Deni in Boca Raton. The title of the class was Sur-La-Table’s Date Night Sensational Summer Cooking and it is sure one of the most memorable date night’s we’ve had to date. The class was fun, the staff was knowledgable and friendly and the entire presentation was easy to understand no matter what your stance is in the world of culinary, be it novice or expert. Now a super cool tie-bit to know in advance is that you can take your own wine bottle and opener to pair with your meal and wine glasses are provided for use during class, free of charge and of any corking fees. Nice perk right? 

Sur-La-Table and all employees present whom made this night so special for us far exceeded our expectations. Chef Tom Deni is a thorough, humorous, and knowledgable chef and instructor. We highly recommend it to anyone and everyone and we also hope to do a date night cooking class every season. It is amazing how many new things I learned in one night. That’s how I want to keep it though, consistently learning and drawing from different sources because I never want to get too comfortable or limit myself with what I know currently. These meals were easy to recreate at home and were consistent with what we learned and how they came out in class. Get on it and book your date night with your heart-throb, it’s an experience you’ll surely never forget. 

Grilled Peaches with Spinach and Prosciutto

Ingredients

• Honey for brushing
• 2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
• ¼ cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 4 cups spinach or watercress, washed and stemmed
• Himalayan salt
• 8 thin sliced of prosciutto
• 2 tbsp aged balsamic vinegar

Prepare

1. Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
2. Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
3. In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves.
4. Taste and adjust seasoning with salt and pepper.
5. Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.

Salt Crusted Fingerling Potatoes with Herb Butter

Ingredients

• 8 cups cold water
• 1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
• 3 pounds well-scrubbed fingerling potatoes
• 4 ounces (1 stick) unsalted butter
• ½ tsp thyme leaves
• 1 tsp finely chopped flat leaf parsley
• 1 tsp minces chives
• Freshly ground black pepper

Prepare

1. In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
2. Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
3. In a small saucepan, melt butter and add herbs and season with pepper.
4. Pour butter into small individual dipping bowls and serve with salt crusted potatoes.

Grilled Salmon with Smoke Tomato Vinaigrette

Ingredients

Vinaigrette

• Applewood Chips (not for consumption)
• 1 pint cherry tomatoes
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp chopped thyme leaves
• 1 tsp light brown sugar
• kosher salt and freshly ground black pepper

Salmon

• 4, 5 oz. salmon fillets, skin on, bones removed
• 2 tbsp canola oil
• kosher salt and freshly ground black pepper

Prepare

1. Soak applewood chips in a bowl of water for an hour, drain water and set chips aside. Preheat oven to 375 degrees.
2. Set up a poacher with applewood chips underneath tray and heat on medium over two stove burners.
3. Once there is smoke coming from the poacher, place tomatoes inside the poacher and smoke for 10 minutes.
4. In a small mixing bowl, add tomatoes and remaining ingredients, stirring to combine. Taste and adjust with salt and pepper.
5. Preheat a grill or grill pan to medium-high. Coat grill grates or grill pan with a thin coat of canola oil, using a silicone pastry brush.
6. Brush salmon filets with canola oil and season both sides with salt and pepper.
7. Place salmon filets skin side down and grill for 3 – 4 minutes.
8. Using silicone spatula, carefully flip the filets over and grill to medium, 2 – 3 more minutes.
9. Bake salmon filets in oven for five minutes, remove and serve on four plates and top with smoked tomato and vinaigrette.

Mint Chocolate Chip Ice Cream

INGREDIENTS

• 2 cups whole milk
• 2 cups heavy cream
• 1/2 cup loosely packed mint leaves
• 1 1/3 cups granulated sugar
• 10 large egg yolks
• 6 oz. small semi sweet chocolate chips
• 3 drops green food gel

Prepare

1. Heat the milk, heavy cream, and mint a large saucepan over medium for 10 minutes. Remove from heat then allow to steep for 20 minutes.
2. Strain the mixture through a fine mesh sieve into a clean saucepan. Add 2/3 cup of sugar and heat over medium-high heat and bring to a simmer. Whisk to dissolve the sugar for five minutes.
3. Whisk remaining 2/3 cup sugar and eggs in a large glass mixing bowl until thick. Slowly whisk in cream mixture little by little until it is all incorporated. Strain back into a clean saucepan and continue to heat over medium heat for about 5-10 more minutes, while stirring constantly.
4. Prepare an ice bath in a large bowl. Set a medium bowl with a fine mesh sieve aside.
5. Strain into medium bowl and allow to cool off until it reaches room temperature and mix green food gel evenly.
6. Refrigerate until completely cool or overnight.
7. Pour the custard mix into an ice cream machine according to the machine’s instructions. Place chips into ice cream mix during the soft serve cycle or when otherwise advised.
8. Scoop ice cream into cones and enjoy!