Sunday, March 23, 2008

Sandrine's Bistro: Spring Menu

March comes in like a lion and out like a lamb, in France’s Alsace region as well as in Boston area. At Sandrine's Bistro, Alsace-born chef-owner Raymond Ost tempts diners with tiny peeks of spring on a dinner menu that reflects the brighter evenings and warmer temperatures to come.

Here are some highlights from his new Spring Menu:

Brick Oven-Baked Flammekeuche with feta, fiddleheads and morels
Potage Paysanne: Spring vegetable and bacon soup
Lobster Martini: A refreshing starter of lobster meat tossed with avocado, red onion, spring peas and cucumber in a spicy rouille
Baby Spinach Salad with lardons, marinated quail egg, portabello & Dijon vinaigrette
Herb de Provence-Crusted Spring Lamb with new potatoes; lemon thyme vinaigrette
Maine Lobster Risotto with spring vegetables
Spring Vegetable Lasagna with Asparagus in Bechamel
Strawberry Rhubarb Bavarian with almond nougatine, rhubarb vinaigrette
Fraisier: French children celebrate birthdays with this layered confection of vanilla genoise, sliced strawberries and Gran Marnier mousseline; in Europe it often comes iced in green fondant; in Cambridge we use buttercream.

And as a bonus, here is a interesting summer fish recipe from Chef Ost.

Grilled Tuna with Couscous Tabbouleh and Tropical Fruit Chutney & Mint
Tarragon Dressing

Prepare Tabbouleh:
1 box small grain couscous
3 plum tomatoes, chopped
2 bunches flat parsley, chopped
1 red onion, chopped
½ bunch scallions, chopped
juice of one lemon
½ cup olive oil
Cook couscous as directed on box. Cool completely. Add remaining ingredients & mix well

Prepare Dressing:
1 cup olive oil
juice of two lemons
1 TB Dijon mustard
4 cloves garlic, chopped
½ bunch mint, chopped
1 bunch tarragon, leaves only
2 roasted red peppers (seeded & skinned)
Puree in a blender until smooth

Prepare Chutney:
1 pineapple, peeled, cored & diced
2 mangoes, diced
1 red onion, diced
2-diced tomatoes
½ bunch mint, chopped
½ bunch chopped parsley
juice of two lemons
2 TB honey
4 cloves of garlic, chopped
1 small habanero pepper, chopped
Combine all ingredients and macerate for 24 hrs.

Prepare fish:
Brush six 6-oz center cut tuna steaks with olive oil. Season with sea salt & pepper. Grill 2 minutes each side for rare.

Place grilled tuna atop a generous bed of tabbouleh, add 2 TB of the chutney, drizzle dressing lightly over all

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