Fresh Produce 1 medium ripe melon (cantaloupe, Crenshaw, Charentais, or Galia) 3 oz. mache (about 3-1/2 cups) 1 small onion 1 rib celery 3 lemons 1 lime 1 fresh hot chile (such as Serrano, jalapeno, or Thai bird's eye) 1 bulb garlic 1 bunch fresh mint 1 bunch fresh cilantro
4 small chicken breast halves (or rotisserie chicken to yield 2-1/2 cups diced meat) 1-1/2 quarts whole milk 8 large eggs 12 oz. (3 sticks) unsalted butter 1/2 pint heavy cream
Other Groceries 2 cups low-salt chicken broth (or use homemade) 1/4 cup golden raisins 3 Tbs. unsalted sunflower seeds 3 Tbs. sliced almonds, toasted 1 tsp. pink peppercorns Candied violets, for garnish (optional)
Pantry Staples 1-3/4 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1/4 cup cornstarch 1 Tbs. extra-virgin olive oil 1 Tbs. curry powder 1/4 tsp. table salt Pinch cayenne Kosher salt Black peppercorns
Up to two days ahead (at least three hours ahead): Make the lemon pudding and refrigerate, covered. Make the crêpes. Toast the almonds for the crêpes.
One hour ahead: Heat the oven to 350°F. Make the salad dressing Make the curry sauce for the crêpes.
Thirty minutes ahead: Assemble and bake the crêpes. Assemble the salad
After the main course: Whip the cream and serve the lemon pudding.
Fresh DVD-ROMQuick computer access to spring cooking at its best!
Fresh, Vol. 3Jazz up your repertoire with 75 recipes featuring the best seasonal ingredients for spring and summer
Fresh, Vol. 5New special issue features light fare, bright flavors
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