Giada's Weekend Getaways - Santa Barbara

Giada's Weekend Getaways - Santa Barbara Giada hits the beach and lays out the perfect food-filled weekend in beautiful Santa Barbara, California. Join Giada for some delicious fun under the sun! Grilled Asparagus Tart Ingredients: For the tart: 2 1/2 cups all-purpose flour 1 teaspoon sugar 1/4 teaspoon sea salt 4 ounces butter, cold, diced 1/2 cup ice water For grilled asparagus: 28 asparagus spears Olive oil, to coat 1 lemon, zested Salt and pepper For toppings: 8 thin slices pancetta 6 ounces chevre 8 eggs For the tart: Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown. For the grilled asparagus: In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness. To finish: Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy. Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette INGREDIENTS: For the dressing: 1/2 cup Champagne vinegar 1 tablespoon Dijon mustard 1 shallot, minced 2 cloves garlic, minced 1 cup hazelnut oil Salt and pepper For the salad: 12 ounces mixed field greens 1 bunch green asparagus, grilled then diced into 1-inch long pieces 1 sweet white onion, sliced thin 1 cup crushed hazelnuts For the dressing: Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad. For the salad: When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts. Pan-Seared Wild Pacific King Salmon with Lemon and Thyme Polenta Cake INGREDIENTS: For the polenta cake: 2 cups water 2 cups milk 1 cup polenta 2 tablespoons lemon zest 2 tablespoons grated Parmesan 1 bunch fresh lemon thyme, picked For the salmon: Olive oil, as needed 2 pounds wild Pacific king salmon For the vegetables: 10 to 12 yellow pattypan squash, quartered 1 large green zucchini, diced 1 tablespoon minced shallots 1 tablespoon extra-virgin olive oil For the beurre noisette sauce: 1 tablespoon butter 1 shallot, minced 1/2 teaspoon fresh minced thyme 2 teaspoons sherry vinegar 1/4 cup demi-glace 1 tablespoon tomato concasse* For the polenta cake: Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** For the salmon: Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results. For the vegetables: Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse. To finish: Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon. *peeled and seeded tomatoes cut into small cubes **a ring mold or a non-rolled rim glass works great Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream INGREDIENTS: For the tart shell: 4 cups all-purpose flour 8 ounces unsalted butter 1 teaspoon salt 2/3 cup chilled water For the curd: 10 whole eggs 10 egg yolks 2 1/2 cups sugar 2 cups fresh lemon juice 5 lemons, finely zested 1 teaspoon salt 2 1/2 pounds unsalted butter For the coulis: 1 pound fresh berries 1/2 cup water 1/4 cup sugar For the berries: 1 pound fresh berries 2 tablespoons berry coulis For the whipped cream: 1 cup heavy whipping cream 1/4 cup sugar 4 tablespoons berry coulis Preheat oven to 375 degrees F. For the tart shells: Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together. Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour. Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough. Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd. For the curd: In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool. For the coulis: In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating.