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An Omelet Middle Eastern Style | Summer Time Crab Cakes | "Shaving of Asparagus" Salad
Strawberry Basil Soup

An Omelet Middle Eastern Style

Served with a Salad of Vegetables
And Fresh Labneh Cheese Dressing

For the Egg Pancakes:
7 medium eggs
2 tsp flour
1 small chopped onion
4 tsp chopped dill
4 tsp chopped parsley
4 tsp chopped mint
2 pinches of cinnamon
1 tsp olive oil

For the Salad of Vegetables:
1 cucumber (cut in half lengthwise and thinly sliced)
1 tomato (cut in half and thinly sliced)
1 cup carrots (finely shredded)
1 cup green cabbage (finely shredded)
1 cup red cabbage (finely shredded)

For the Dressing:
1 cup Labneh cheese (fresh Lebanese cheese)
¼ cup lemon juice
¼ cup vegetable stock
2 tsp cumin
salt and pepper to taste

Preparation

Egg Pancakes

1. In a medium-sized mixing bowl, beat the eggs and sift the flour into them, until completely incorporated. Add the chopped herbs and diced onion. Add salt and pepper to taste.
2. In a medium-sized pan, heat one tsp of olive oil on high heat. Pour in 4 oz of the egg mixture and let it cook for 5 minutes on medium heat, until one-side reaches a nice golden color. Reduce the heat by 25% and flip the eggs with a spatula, cooking until the same golden brown is achieved. Repeat until all the egg mixture is cooked.

Salad

3. In a medium-sized mixing bowl, pour and mix together all vegetables for the salad.

Dressing

4. For the dressing, put all of the cheese in a small bowl. Incorporate the vegetable stock, a little at a time, until creamy texture is reached. Add a small amount of the lemon juice to enhance flavor.

At service, center omelet on a warm plate and top with the mixture of fresh vegetables. Drizzle the top with 2 tsp of dressing.

Summertime Crab Cakes

1 pint crab meat
1 tsp garlic
1 tsp Worcestershire Sauce
1 tsp fresh lemon juice
½ tsp Old Bay seasoning
½ cup egg whites
½ cup finely diced red and yellow pepper
¼ cup finely diced sweet onion
¼ cup finely diced chives
3 tsp mayonnaise
2 tsp mustard
½ tsp cayenne pepper
1 tsp lemon pepper spice

Preparation

1. Preheat oven to 350°F.
2. Combine above ingredients in a large mixing bowl.
3. For hors d'oeuvre size crab cakes, use 1 ounce of mixture. For dinner size crab cakes, use 3 ounces of mixture.
4. Place cakes on a lightly greased pan or cookie sheet.
5. Bake for approximately 14 minutes.

"Shaving of Asparagus" Salad

For the salad:
½ bunch of asparagus (large size)
2 tsp Parmesan cheese
4 medium shallots, thinly sliced
½ cup freshly picked chervil

For the Port Wine Dressing:
1 cup Port wine
4 medium shallots diced
1 tsp butter
1 tsp olive oil
½ cup olive oil

For the custard:
7 eggs
3 cups of milk
1 cup of dried morels
(2 hours prior to preparation soak the dried morels in warm water.)
3 medium shallots diced
2 tsp chopped parsley
1 tsp olive oil
1 tsp butter
½ bunch of asparagus

Preparation

Salad

1. Take the first 1/2 bunch of asparagus and cut off a quarter of the spear from the bottom. Then with a peeler, peel them until finished.

Custard

2. Cook the remaining asparagus in a medium sized pot in salted, boiling water until tender (about 3 to 4 minutes). Remove and drop in ice-cold water to shock. In the same boiling water plunge the sliced asparagus and cook for a few seconds. Drop them in a separate bowl of ice-cold water.
3. Extract all liquid from the Morels and cook in medium sauté pan with olive oil and butter for 5 minutes. Let cool and then chop roughly.
4. In large mixing bowl, whisk together the eggs and milk. Incorporate the chopped asparagus, the roughly chopped Morels, and the parsley. Add salt and pepper.
5. Transfer this liquid into 4 pasta bowls and cook the custard in a double boiler in a 270-degree oven for about 20 minutes. Let cool.
   Dressing
   
6. In a casserole, sweat the diced shallot in the olive oil and butter until they are cooked half way (about 5 minutes). Pour in the Port and reduce by 3/4. Let cool.
7. Incorporate the ½ cup of olive oil in the shallot/port wine reduction. Season to taste.

Mix all ingredients for the salad with 3/4 of the dressing and add seasoning to taste. Put a quarter of the salad/dressing mix in the center of each custard. Drizzle the custard with port wine dressing. Enjoy!

Strawberry Basil Soup

6 cups Cabernet Sauvignon Wine
6 cups sugar
1/2 lemon cut in half
1 orange cut into quarters
1 cup packed basil leaves
12 cups strawberries

Garnish
1 sliced strawberry
1 sprig basil
Creme Fraiche

Bring wine and sugar to a boil. Add the lemon and orange and boil for 10 minutes. Pour hot liquid over strawberries and basil. Cover with plastic so that the strawberries and basil stay submerged. Let chill overnight. Strain the soup keeping all of the liquid. Then pour soup into bowl, add sliced strawberries, add a dollup of Creme Fraiche and sprig of basil over the soup. Recipe makes 2 quarts of soup.