Up to Date
4:06 pm
Wed July 3, 2013

Three Summer Dishes From Café Sebastienne Executive Chef Jennifer Maloney

Café Sebastienne at the Kemper Museum of Contemporary Art
Credit Kemper Museum of Contemporary Art

With summer produce in full bloom, Café Sebastienne's Jennifer Maloney shares some summer dishes from the restaurant's kitchen.

Chilled Cantaloupe and Basil Soup

Serve this cool favorite with a dry Riesling wine.

  • 1 ripe cantaloupe, peeled and seeded
  • 1/4 cup chopped fresh ginger
  • 1 cup orange juice
  • 1 cup water
  • 1/4 cup honey
  • salt and pepper to taste
  • 1/4 cup julienned fresh basil, for garnish
  • 6 tablespoons, unsweetened whipped cream, for garnish

Puree all ingredients except basil and whipped cream in blender. Garnish with julienned basil and whipped cream. Makes 6 cups.

Chilled Cucumber and Mint Soup

Pair this soup with a full-bodied white wine, such as a rich Viognier.

  • 4 cups cucumbers, peeled, seeded, chopped, and drained
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup plain yogurt or buttermilk
  • zest and juice of 1 lemon
  • 1/2 cup chopped fresh mint
  • salt and pepper to taste
  • honey to taste
  • 4 fresh mint springs, for garnish

Puree all ingredients except mint sprigs in blender. Season with salt and pepper, and a touch of honey if desired. Garnish with fresh mint sprigs. Makes 4 cups.

Grilled Salmon on Tuscan Panzanella with lemon-basil aïoli

For the salmon

  • 4 6-ounce fillets
  • 1 tablespoon olive oil
  • salt and pepper to taste

Rub salmon fillets with olive oil. Grill 3 minutes on each side. Season with salt and pepper; set aside. 

For the panzanella

  • 1/4 cup extra virgin olive oil
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced
  • 2 tomatoes, diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped celery
  • 1 cup croutons
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup pitted kalamata olives
  • 4 cups salad greens

Toss panzanella ingredients in a large bowl, then mix with salad greens. Divide among four large plates. Place salmon on top of salad and garnish each fillet with 1 tablespoon lemon-basil aïoli.

Makes 4 servings 

Lemon-basil aïoli

  • 4 large egg yolks
  • 4 cloves garlic, chopped
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste

Puree egg yolks, garlic, and mustard in a blender. Slowly add about 1/2 cup olive oil to emulsify. Add lemon juice; then add a little more olive oil until mixture attains consistency of mayonnaise. Add chopped fresh basil, and season with salt and pepper.

Makes 1 cup

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