Hooray it’s May! And to celebrate Anna is cooking al fresco making some of her favorite Spring favorites all on… you guessed it, the grill! She starts with our native fish to make Cod en Papillote which means “Cod in Parchment Paper”. This is a one-sheet wonder that starts with the sauce, made with garlic, butter beans, shallot, Castelvetrano or green olives and oranges, which is Anna’s nod to our favorite American- French chef Juila Child. For the fish, she places a piece of parchment paper on a small sheet pan and lays a bed of lemons for the cod to sit on top. Then it goes onto the grill for a perfect flakey cook. Who doesn’t love a seasonally fresh salad, but all a little char flavor can bring the flavors to life. Anna makes a Grilled Asparagus Salad that is complemented by fresh fennel, other fresh greens and chopped dill. A soft-boiled egg adds an extra “wow” factor. For dessert, Anna keeps the flame on high and makes Grilled pound cake with Roasted Berries. It is easy but will make like a seasoned chef and be sure to serve it a la mode.
INGREDIENTS:
- 1 Vanilla Pound Cake
- 4 TBS good butter, room temperature
- ¼ cup +/- granulated sugar
For the roasted berries in wine
- 4 cups of your favorite berries, strawberries, raspberries, blackberries and/or blueberries are all nice fresh is best
- ¼ cup granulated sugar
- Zest from ½ lemon
- 1 sprig of fresh thyme
- ½ cup red wine like Chianti or Pinot Noir
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PREPARATION:
- Preheat your grill on high.
- Slice The Fresh Market pound cake into 1 ¼” slices. Smother both sides generously in butter and heavily sprinkle with granulated sugar.
- Drop the heat to low on your grill and gently place the butter and sugared pound cake directly on the cooking grids. Sear 2-3 minutes until color forms. Flip and sear on the second side 2-3 minutes.
- Meanwhile, in a grill safe pan, combine the berries, sugar, lemon zest, fresh thyme and wine. Place over direct heat on the grill and roast for 10-15 minutes until berries have released their juice, broken down slightly and reduced slightly into a syrupy thickness. Lower the heat if necessary, so as not to burn the berries. Raise the heat if necessary so the mixture bubbles gently and can reduce.
- Discard thyme sprig and transfer sauce to a serving pitcher or bowl.
- To serve, plate the grilled pound cake, followed by a scoop of ice cream (like Graeter’s Vanilla Bean) and top with the roasted berries in wine sauce.
