Recipes, yum.
4/26/08 11:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kateSalmon Papillotes
1 small fennel bulb, stalks discarded
3 medium carrots (1/2 pound)
1/2 pound small red potatoes
1/2 cup Kalamata olives, slivered
2 teaspoons finely grated fresh lemon zest
4 teaspoons fresh thyme leaves
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces
4 ounces (1 stick) butter, quartered evenly
1 lemon, juiced
Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string
Preheat oven to 400 degrees F.
Halve fennel bulb lengthwise. Remove most of core, leaving enough intact to keep layers together when sliced.
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well. Drain potatoes.
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
Fold the parchment paper in half along the longest side. Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture. Add a pat of butter to the package and a squeeze of lemon juice.
Fold the parchment paper up over fennel mixture and crimp the edges. Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.
Tomato and Jicama salad
2 cups grape or cherry tomatoes
2 cups yellow cherry tomatoes
1 medium jicama, julienned
1/8 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot
generous pinch of salt
1 cup cold pressed olive oil
Combine tomatoes and jicama in a large salad bowl. Combine the rest of the ingredients except olive oil and whisk together. Add olive oil in a slow stream, continuing to whisk until combined. Pour over tomatoes and jicama and toss to coat.
Herb-crusted Veal Tenderloin with Cherry Sauce
1 tablespoons extra-virgin olive oil
1 medium shallot, finely minced
3/4 cup fresh cherries, pitted and quartered
2 tablespoons molasses
1/2 cup port wine
3 cups veal stock
2 tablespoons unsalted butter
2 (3/4 pound) veal tenderloin
1 tablespoon Dijon mustard
Mixed herbs (sage, rosemary and thyme) finely chopped
Preheat oven to 375 degrees F.
To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm.
To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving.
Crispy Twice-Cooked New Potatoes with Garlic Aioli
20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, for deep-frying
Garlic aioli:
2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt and freshly ground black pepper
1 jumbo egg yolk
1 lemon, juiced
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish
Preheat oven to 400 degrees F.
Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
Watermelon Granita
4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon
Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.
Steamed and Roasted Duck
1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce
Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
Preheat the oven to 375 degrees F.
Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
Mango Chutney
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
Coffee Crème Brulée
4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F.
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second medium-size bowl, add coffee and 1/4 cup cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan (but not into the ramekins themselves!) until it reaches 1/2 way up the side of the ramekins.
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee jiggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 1/2 tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
1 small fennel bulb, stalks discarded
3 medium carrots (1/2 pound)
1/2 pound small red potatoes
1/2 cup Kalamata olives, slivered
2 teaspoons finely grated fresh lemon zest
4 teaspoons fresh thyme leaves
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces
4 ounces (1 stick) butter, quartered evenly
1 lemon, juiced
Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string
Preheat oven to 400 degrees F.
Halve fennel bulb lengthwise. Remove most of core, leaving enough intact to keep layers together when sliced.
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well. Drain potatoes.
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
Fold the parchment paper in half along the longest side. Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture. Add a pat of butter to the package and a squeeze of lemon juice.
Fold the parchment paper up over fennel mixture and crimp the edges. Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.
Tomato and Jicama salad
2 cups grape or cherry tomatoes
2 cups yellow cherry tomatoes
1 medium jicama, julienned
1/8 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot
generous pinch of salt
1 cup cold pressed olive oil
Combine tomatoes and jicama in a large salad bowl. Combine the rest of the ingredients except olive oil and whisk together. Add olive oil in a slow stream, continuing to whisk until combined. Pour over tomatoes and jicama and toss to coat.
Herb-crusted Veal Tenderloin with Cherry Sauce
1 tablespoons extra-virgin olive oil
1 medium shallot, finely minced
3/4 cup fresh cherries, pitted and quartered
2 tablespoons molasses
1/2 cup port wine
3 cups veal stock
2 tablespoons unsalted butter
2 (3/4 pound) veal tenderloin
1 tablespoon Dijon mustard
Mixed herbs (sage, rosemary and thyme) finely chopped
Preheat oven to 375 degrees F.
To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm.
To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving.
Crispy Twice-Cooked New Potatoes with Garlic Aioli
20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, for deep-frying
Garlic aioli:
2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt and freshly ground black pepper
1 jumbo egg yolk
1 lemon, juiced
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish
Preheat oven to 400 degrees F.
Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
Watermelon Granita
4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon
Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.
Steamed and Roasted Duck
1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce
Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
Preheat the oven to 375 degrees F.
Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
Mango Chutney
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
Coffee Crème Brulée
4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F.
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second medium-size bowl, add coffee and 1/4 cup cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan (but not into the ramekins themselves!) until it reaches 1/2 way up the side of the ramekins.
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee jiggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 1/2 tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
no subject
on 4/27/08 07:43 am (UTC)However, where was I and did I miss you re-naming you LJ name?!! *confusion*
no subject
on 4/27/08 04:13 pm (UTC)These are for that gigantic story I keep talking about. Hopefully it'll be going up in a week or so. I'm really ready to be done with it.
Do tell me if the recipes are any good. I found them but haven't tried any of them.
How are you, love? <3
no subject
on 4/27/08 04:15 pm (UTC)