The Herbal Touch . . . Finally Cooks Again

The Herbal Touch Open House '98 Menu

presented by Finally (Hospitality and Catering Services) including your requested Barbecued Trout and Asparagus (Seasonal Availability) teamed this year with and assortment of Mediterranean inspired Herbal Touched additions.

Tomatoes Boccincinni

Fresh local Tomatoes topped with Boccincinni, drizzled with Extra Virgin Olive Oil, dusted with spices and complemented with The Herbal Touch and Feta.

Marinated Onions and Tomatoes

Wedges of Fresh Local Tomatoes, companioned with slivers of Vidalia and Red Onions, given The Herbal Touch, lightly seasoned and glazed with a light Oil and Vinegar sensation.

Finally Greek Pasta Salad

Farfale al Dente, Lightly Blanched Seasonal Vegetables, Olives, Feta, The Herbal Touch and a Seasoned Vinaigrette of Extra Virgin Olive Oil and Wine Vinegars.

Barbecued Trout

As sweet as it gets, local fresh trout, Herbally Touched to requests and seared to perfection.

Asparagus

Bathed in a Balsamic Vinegar, Extra Virgin Olive Oil, Herbs and Spices marinade; grilled to Crisp Al Dente.

Finally Souvlaki: Pork or Chicken

Succulent Ontario Pork or Breast of Chicken

Marinated with The Herbal Touch, Olive Oil, Vinegars and Spices add a background of flavours to these tender treats. Paired with a Greek Pita slice and Steamed Rice for a light lunch.

Finally Tomatoes Boccincini:

Quite Simply, and those of you that joined us for The Herbal Touch Open House 1998 experienced this, there is something magical that happens when the Herbs, Oil, Vinegar, Cheeses and Tomatoes have an opportunity to Fuse.

Slice Fresh Ripe Tomatoes and lay-out on a serving platter.

Thinly slice Boccincini (or Mozzarella, which is Boccincini in an advanced form) and lay on each Tomato Slice.

Sprinkle with Herbs of Choice. For The Herbal Touch Open House 1998 we added Chives, Garlic Chives, Tarragon, Marjoram and Bronze Fennel (Sunday).

Emulsify Balsamic Vinegar with Olive Oil, we used Greek Olive Oil, adding Salt and Pepper to taste.

Drizzle the Emulsification over the platter and allow to fuse for a couple of hours.

Finally Marinated Onions and Tomatoes:

Wedge-slice tomatoes and place in serving or blending bowl.

Thinly slice Vidallia and Red Onions and sprinkle over tomatoes. Holding the sliced Onions in cold water will reduce some of the Oniony odour, with very little change in tastes. Scallions may also be included, based upon personal preference.

Prepare an emulsification of (Greek) Extra Virgin Olive Oil and White Wine Vinegar; this may be substituted or supplemented with Lemon, Lime, or Lemon and Lime Juices; season to taste. Pour sparingly over Tomatoes and Onions in bowl.

Chiffonade Basil and sprinkle over bowl contents.

Toss lightly and place for service.

Finally Skordalia:

Used as a Tapas, or appetizer, this mashed potato treat awakens taste sensations and allows for your personalization in the (optional) herbs added.

Placing finely chopped herbs along-side the Skordalia allows your guests to experience the miriad of possibilities Fresh Herbs make available.

Peel and cut potatoes into large dice. Place in cold water in pot (for later boiling).

Peel Garlic and add to Potatoes.

Place pot on heat and bring to a boil, but do not rush this boiling; slowly bringing to a boil, and boiling gently will provide for a better fusion of the flavours. Boil until potatoes are quite soft.

Drain off and reserve the cooking water.

Mash the potatoes and garlic until smooth; add Greek Olive Oil and lemon while mashing. Adding reserved cooking liquid will enhance flavours without adding additional fat (oil), if you are concerned about fat content. Do Not delete the oil, it is required for the feel, as well as the taste.

The consistency preferred is between mayonnaise and drained yoghurt.

Cool slowly to room temperature and serve with Greek Pita Points, breads, crackers or a substitute.

Finally Greek Pasta Salad:

Cook Farfale Al Dente, cool, drain, drizzle with Red Wine Vinegar and toss, then drizzle with Greek Extra Virgin Olive Oil and toss; place in preparation bowl.

Blanch and refresh in cold water, drain and add to bowl:

Bias-sliced Carrots, Broccoli, Green Beans, Asparagus tips,

Wash, Seed and slice Red, Orange and Yellow Sweet Peppers, add to Bowl.

Peel, seed and bias-slice Cucumber, Red Onion(s), White or Vidallia Onion(s) and scallions and add to bowl.

Rinse, dry and slice (if small) Mushrooms (Button, Cremini, Portobello).

Drain and add Sliced Pitted Ripe Olives.

Tomatoes are an excellent addition to this salad, we chose to have the tomatoes as couple of different presentation, so did not include diced tomatoes in this presentation of our Finally Greek Pasta Salad

Emulsify Vinegar (White Wine, Red Wine or balsamic) with Greek Extra Virgin Olive Oil, seasoning to taste, to prepare dressing; pour sparingly over vegetables in bowl.

Toss vegetables to coat with dressing

Add Chopped Herbs - Oregano, Chives, Garlic Chives, Tarragon, Basil or Seasonally Preferred Herbs, salt and pepper.

Sprinkle with chopped or rubbed Feta

Gently re-toss, then refrigerate.

The Salad, and especially the Pasta, will absorb the dressing. Re-Season and Re-dress, then gently toss the salad just prior to placing in serving bowl or on platter.

Finally Souvlaki - Pork and/or Chicken:

Slice meat(s) into ribbons or cubes, then marinate in Herbed Greek Dressing at least overnight.

Soak Skewers, if using Wooden Skewers, prior to preparing kebabs; this will reduce the amount the skewers burn during grilling.

Skewer the meat, adding vegetables if you choose. Some Vegetables might include:

Sweet Peppers, Onions, Blanched Carrots or Celery, Potatoes, Tomatoes (large dice or Cherry), zucchini or even yellow squash.

Hold prepared skewers in a pan, refrigerated, and with additional marinade added.

Place Skewers onto pre-heated grill and cook until the first side is almost cooked. Turn and continue cooking on the other side until cooked through.

The Herbal Touch and Finally encourage sufficient cooking of both Chicken and Pork

Serve hot, accompanied with Tatziki sauce.

Finally Tatziki Sauce:

Drain Yoghurt overnight in refrigerator
(place Yoghurt in fine-mesh sieve over a bowl in the refrigerator; this will give you thick, or thickened yoghurt, which many refer to as yoghurt Cheese)

Peel, seed and grate the cucumber; lightly salt the grated cucumber and let stand 20 - 40 minutes.

Squeeze the water from the cucumber and add the cucumber to the drained Yoghurt

Add Oil and Lemon (or Vinegar) and stir blend

Taste the Tatziki, the amount of salt remaining with the drained grated cucumber can only be determined by tasting.

Sprinkle lightly with Salt if required and mix to blend, keep refrigerated until serving.

Place in Serving Dish or Bowl for service, serving with Souvlaki, or as an accompaniment tapas with Pita, toast points or crackers.

Finally Trout:

Serving Fresh Goosen's Trout Farm Rainbow Trout Fillets, we placed the fillets directly upon the grills, drizzled with Fresh squeezes lemon Juice, and cooked for a few minutes. When the edges began to become opaque, we turned the fillets about 60 degrees and continued cooking. This "less than right angle turn gives the fillets an attractive "Diamond Pattern Grill Mark," should you choose to serve them with the skin side up, for presentation.

Before the Trout is cooked is the time to add your choice of fresh herb(s). Finely chopped, moderately chopped, chiffonade or sprigs of herbs may be added, along with a bit of lemon juice, during the last couple of minutes of cooking. Adding the herbs "late," affords the exquisite freshness of the herbs to stay with the fish without being burnt or cooked-out.

You may choose to place an assortment of fresh herbs in bowls along your serving buffet, as we did for The Herbal Touch Open House '98, inviting your guests to garnish their Trout with their l"herbes de Preference (pun).

Finally Grilled Asparagus:

Prepare a marinade, or cooking sauce:

One part Balsamic Vinegar to 2 - 2½ or 3 parts (Greek) Extra Virgin Olive Oil, whisking the oil into the vinegar in a slow steady stream. Add Dry Mustard (I use Keenes), Sea Salt and Freshly Ground Pepper to taste - and do taste it. The marinade will be thick, sweet tasting with a hint of the mustard and discernable but not over-powering salt and pepper tastes.

Rinse and clean the asparagus, shaking off as much of the water as possible - perhaps even drying it with paper towels.

Snap the woody ends from the Asparagus.

Dip the cleaned asparagus in the marinade and place directly on pre-heated (medium heat), oiled grills; there will be a flare-up due to the oil in the marinade. Allow the asparagus to cook for a few minutes then turn, with tongs, on the grills to cook the other sides of the stalks.. Cook, only another minute or so, and the asparagus is ready; remove to serving platter or dish and serve while still hot.