Savory summer food: Strawberry-tarragon soup

Celebrate summer's warm weather and in-season fruits with three delicious recipes from Craig Koketsu of Park Avenue Summer:

Filet Mignon with Strawberry-Black Pepper Balsamic Glaze
Servings:

4 servings

Ingredients

    • Four 6 oz filet mignon
    • 1 cup balsamic vinegar
    • 1 cup red wine
    • 1 tsp black peppercorns
    • 1 bay leaf
    • 1 star anise
    • 2 cloves
    • 1 clove of garlic
    • 1/2 cup reduced veal stock
    • 1/4 cup chopped shallots
    • 1 tablespoon cracked black peppercorns
    • 2 cups strawberries, washed, hulled, and quartered
    • butter
    • 1/4 cup basil chiffonade
    • Salt and black pepper

Preparation

Baking Directions:

In a heavy bottomed sauce pot, combine balsamic, red wine, peppercorns, bay leaf, star anise, cloves, and garlic.  Bring to a boil, lower heat, and reduce liquid by two-thirds.  Add veal stock and return to a boil.  Strain liquid and reserve.Season filet with salt and pepper and pan roast to desired temperature.  Remove meat and drain oil from pan.  Add shallots and cracked peppercorns to deglaze the pan.  Add balsamic glaze.  Reduce to thicken and mount in butter.  Add strawberries and adjust seasoning with salt and pepper.  Add basil chiffonade.  To plate:  place filet on plate and top with strawberries and glaze.

Grilled Shrimp with Strawberries and Avocado, White Soy-Passionfruit Vinaigrette
Servings:

4 servings

Ingredients

  • Sesame Mayonnaise

    • 1 cup mayonnaise
    • 1 teaspoon sesame oil
    • ½ teaspoon salt
    • 1 tablespoon lemon juice
  • Shrimp Skewers

    • 12-8/12 shrimp, peeled and deveined
    • 2 garlic cloves, finely chopped
    • 1/2 cup grapeseed oil
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon sugar
    • 4 skewers, soaked in water
    • Salt
  • Salad

    • 1 cup strawberries, washed, hulled, and sliced
    • 1/2 cup jicama slices
    • 1/2 cup sunflower sprouts
    • 1/4 cup sliced red onions
    • 1/2 ripe avocado
  • Vinaigrette

    • 2/3 cup passionfruit puree
    • 1/4 cup white soy
    • 1" ginger, peeled and chopped
    • 1/4 cup grapeseed oil

Preparation

Baking Directions:

For skewers: In a bowl, mix all ingredients together well. Refrigerate for 1 hour. Skewer 3 shrimp on each skewer, season with salt and grill until cooked.For the passionfruit vinaigrette:  In a blender, combine all ingredients except for oil and blend on high for 15 seconds.  Slowly add oil to emulsify.  Adjust seasoning with sugar and salt.  Strain though a fine mesh strainer.For the sesame mayonnaise: Mix all ingredients well.  Compose salad on four plates.  Grill shrimp and place skewer over salad.  Dot with sesame mayonnaise; spoon vinaigrette over shrimp and salad

Strawberry-Tarragon Soup with Vanilla Ice Cream
Servings:

4 servings

Ingredients

    • 2 quarts overripe strawberries, washed, hulled, and quartered
    • 2/3 cup lemon juice
    • 1 cup sugar
    • 3 tarragon sprigs plus picked tarragon leaves for garnish
    • 1 pint vanilla ice cream

Preparation

Baking Directions:

In a double boiler, combine strawberries, lemon juice, sugar, and tarragon sprigs.  Cook over moderate heat until all liquid and color is released from strawberries.  Strain liquid, chill in an ice bath, and refrigerate.  To plate:  Place one scoop of ice cream in each bowl.  Pour soup around ice cream.  Garnish with tarragon leaves.

Craig Koketsu is an acclaimed chef at Park Avenue Summer, a new restaurant on the Upper East Side of Manhattan where he crafts pure and simple expressions of summer cuisine.

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