megram - Index

megram - Guide To Spring Fun In Ottawa's East End - Index

As the last of the snow disappears, my vigil begins, nudging
aside the straw that covers my asparagus patch, searching for
the first tiny green spears that emerge through the soil. This
menu celebrates spring and the first two local crops: asparagus
and maple syrup.
Salmon is the entrée for this fresh-tasting meal. If the
day is especially mild, grill it on the barbecue. However,
broiling for 10 minutes per inch of thickness works just as
well. If some of your guests prefer, you can replace the
salmon with flattened boneless skinless chicken breast
pieces. Flattening the pieces ensures that they will take the
same time to cook as the fish.
Though Asparagus Risotto is labour-intensive, the
creamy texture and spectacular flavour make it well worth
the effort. I prefer to cook it just before serving, inviting my
guests to keep me company as I cook and stir. If this adds
too much stress to your plan, by all means cook it ahead and
reheat before serving. Add a little more cream or chicken
stock to restore it to the proper texture.
After such a lovely, rich main course, finish the meal
with cool poached pears napped in the poaching liquid
(reduce it to a syrupy consistency if using) or your favourite
homemade or purchased chocolate sauce, warmed slightly
to enhance its flavour. Choose pears that are very ripe or
purchase them several days ahead and let them ripen on
your kitchen counter. Poaching the pears a day ahead
makes for a quick and easy assembly.
Here’s to spring and the beginning of another growing
season when we will once again enjoy the best that Eastern
Ontario has to offer.
THE MENU
• Cheese and Grapes to start, perhaps a Quebec cheese
such a sauvagine or brie and a nice old cheddar
• Maple Orange Salmon
• Asparagus Risotto
• Green Bean and Grape Tomato Salad
• Maple Poached Pears with Warm Chocolate Sauce
THE PLAN
Week Before
• Plan menu
• Make shopping list
Day Before
• Purchase all groceries. If possible, purchase fish and poultry
the day of the party.
• Poach pears. Cover and refrigerate with poaching liquid.
If you plan to serve the pears with the poaching liquid
rather than the chocolate sauce, remove the pears from
Ottawa Page 3 Due West/Due East Magazine • Spring 2008