This Saturday marks the first day of spring. We’ve developed a do-it-yourself menu to celebrate the occasion. The artichokes, halibut, and accompanying strawberries, in particular, make me think spring.
So does the weather here in northern California. Sunny skies and warmer temperatures are in the forecast this week. In other words, time to head outdoors, fire up the grill, and prepare a good meal.
Here’s our olive oil-inspired menu:
Starter
I was lucky to try this classic Roman dish last spring at a conference sponsored by the Culinary Institute of America in California’s Napa Valley. Famed Las Vegas chef Paul Bartolotta prepared these artichokes at the conference. They’re simmered in extra virgin olive oil and a little water in a covered pot until tender.
Entrées
Grilled Halibut with Chunky Fennel Vinaigrette
Grilled halibut is a favorite of mine. A fennel vinaigrette adds a new flavor dimension. Steve Johnson, chef-owner of the Rendezvous in Central Square in Cambridge, Mass., created this dish, which is pictured above. He told us the vinaigrette also would work well with rich, oily fish such as tuna, mackerel, sardines and bluefish.
Grilled Chicken Breasts with Tangerine, Honey and Chipotle Glaze
Poultry lovers can tuck into these flavorful chicken breasts. They are the creation of Jamie West, executive chef at the Ojai Valley Inn & Spa in California. The chicken is brushed with a spicy glaze made from freshly squeezed tangerine juice, honey and chipotle chili peppers.
Potato
Oven-Roasted Tattooed Potatoes with Rosemary
These roasted potatoes not only are delicious – they look beautiful, too. Each potato is “tattooed” with a fresh rosemary sprig or a parsley leaf. The potatoes are a breeze to make. These potatoes, like the halibut, appear in Peggy Knickerbocker’s cookbook, “Olive Oil: From Tree to Table” (Chronicle Books, 2007).
Dessert
This dessert comes from a favorite culinary blog, pastry studio. The cake, which uses olive oil instead of butter, is not as dense as a pound cake and serves as a perfect backdrop for fresh fruit, ice cream, sorbet or your favorite dessert sauce. The accompanying strawberries are macerated in lemon juice and sugar.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
