New Website

I never thought that I would do this but I have now ceased all blogging on here. I have a new and an official website: Chef Ron Yan.

I’m still going to keep this website active but all my new stuff will be in the link above.

Thank you all for following me for the past 9 years! Go to Chef Ron Yan to continue following me. Much love.

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Snow Crab & Tiger Prawn Ravioli with a Foie Gras Froth

I recently gifted myself an early Christmas present: a KitchenAid Stand Mixer with the three basic pasta and meat grinder attachments!!!!!!!!!

…I’ve been using it every weekend! I’ve been making my own ground meats for dumpling fillings, fettuccine and spaghetti noodles, and ravioli (with help from a ravioli press; the ravioli attachment is expensive and out of my budget).

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For the Ravioli Filling

  • 1 lb tiger prawns, shells removed and deveined
  • ½ cup snow crab
  • 2 egg whites, reserved from above
  • 1 TBS chives, minced
  • 1 TBS tarragon, minced
  • Salt & freshly ground white pepper

[I made approximately 72 medium-sized ravioli]

Using the meat grinder attachment, grind prawns and then place in a mixing bowl. Add in other ingredients and test cook 1 tsp of filling in boiling water for seasoning. Taste and adjust seasoning.

For the Pasta Dough

  • 400 g 00 flour
  • 4 eggs + 2 yolks, beaten
  • 1 TBS EVOO
  • Salt
  • Water, if needed

In your stand mixer bowl, with the hook attachment, add beaten eggs to sifted flour. Add salt and EVOO. If your mixture is not catching, add water slowly and wait to see when it catches. Depending on the size of eggs, you may or may not need water. Let stand mixer knead dough for 10 minutes then wrap in plastic and let it rest for 1 hour.

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I used the pasta roller, and rolled the dough from 1 – 6.

 

For the Foie Gras Froth & Finish

  • 1 cup foie gras scraps
  • 1 cup whole milk
  • Salt
  • Soy lecithin, if needed (to promote bubbles)
  • Tarragon leaves, picked & whole
  • Chives, minced

In a small pot, add foie gras scraps and whole milk. Using an immersion blender, blend until smooth. Warm slowly on gentle heat, add salt for taste. Froth using immersion blender and test the strength of the bubbles. If bubbles are not strong, add a pinch of soy lecithin and continue to blend/froth.

In salted boiling water, cook ravioli until al dente. Spoon froth over ravioli and garnish with fresh chives and tarragon.

Triple Layered Chocolate Tart with Raspberry Sorbet, Pistachio & Sea Salt

This was the final course to my 6-course Friendsgiving party for 3 people.

It sounds decadent and it is but it was not overwhelming! I totally got seconds!

Makes a 9-inch tart.

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[100% organic]

For the Sorbet

  • 1 cup sugar
  • 1 cup water
  • 6 cups raspberries
  • 1 tsp lemon juice

Make simple syrup with the sugar and water.

Place the raspberries and lemon juice in a food processor and process until smooth. Strain through a fine-mesh chinois and discard the solids.

Whisk the simple syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.

Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.

For the Chocolate Tart

Chocolate Base

  • 250 g chocolate cookies, or similar
  • 60 g butter, melted

In a food processor, pulse the cookies into crumbs and press into an oiled/buttered tart pan. Place in fridge to set for at least 30 minutes.

Chocolate Filling

  • 250 g dark chocolate, at least 70% cocoa
  • 350 mL heavy cream (almost 1½ cups)
  • 75 g sugar
  • 2 TBS honey
  • 2 TBS rum

Place the cream, sugar, and honey in a saucepan over low heat and bring to a boil. Add rum then remove from heat.

Meanwhile, break the chocolate into a large heatproof bowl. Pour the cream mixture over the chocolate pieces and whisk until smooth. Allow to cool to 86°F.

Pour the chocolate filling over the cookie crumb base and return to the fridge to set for at least 2 hours.

Chocolate Glaze

  • 63 g water
  • 88 g sugar
  • 63 mL heavy cream
  • 28 g cocoa powder
  • 1¼ gelatin leaves
  • 20 g dark chocolate, chopped

Pour the water and sugar into a saucepan and bring to a boil. Add the cream and cocoa and simmer for 5 minutes. While the sauce is simmering, bloom the gelatin into a bowl of cold, iced water then squeeze out any excess water when soft.

Remove the saucepan from the heat, whisk in the chocolate and bloomed gelatin and strain through a fine sieve. Leave to cool to about 86°F, stirring occasionally.

Carefully pour the cooled glaze over the tart and return to the fridge for at least 30 minutes.

For the Finish

  • Ground pistachio
  • Flakey sea salt

TO ASSEMBLE

Slice tart with hot knife, quenelle sorbet over bed of ground pistachios. Garnish with crushed flakey sea salt.

Dry-Aged Duck Breast, Parmesan Truffle Risotto, Roasted Shallots, Wild Mushroom & Spinach

This was the fifth course to my 6-course Friendsgiving party for 3 people.

Serves 3.

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[100% organic, Long Island Rohan duck]

For the Risotto

  • 3 shallots, minced
  • 3 TBS butter
  • 250 g Arborio rice
  • ½ cup white wine
  • Parmesan rind
  • Hot water
  • ½ lemon, juiced
  • 100 g parmesan, grated
  • 1 TBS truffle oil
  • Salt & freshly ground black pepper

In a large pan, sweat the minced shallots in the butter. Cook until soft. Then add the rice and coat each grain with butter. Add the white wine and cook until almost dry, then add in the parmesan rinds and 1 cup of hot water. Cook until almost dry and add in 1 cup of hot water each time until rice is al dente. Season at the end because parmesan has a lot of salt content.

Remove pan from heat, add lemon juice, grated parmesan, and truffle oil. Taste and adjust seasoning.

For the Duck Breast

  • 3 duck breasts, dry-aged
  • Salt
  • Freshly ground black pepper

*Click on link to see how to dry age duck*

Butcher duck breasts off and score them. Season duck breasts generously with salt & pepper, turn heat to the lowest setting and place a large pan on the stove. Place breast in the pan with skin-side down. Render the fat to all the breasts slowly. Every few minutes, pour away rendered fat. After 10 minutes, turn breast around and cook flesh side for 3 seconds and remove from pan and place on a wire rack, skin-side up, to rest.

In a pre-heated oven of 500°F, flash heat duck breasts for 1 minute, allow to rest, then slice and serve.

For the Roasted Shallots

  • 6 shallots, peeled
  • Olive oil
  • Salt

Toss shallots with olive oil and salt then roast in a 350°F oven for 45 minutes. When cool, trim and cut shallots in half, lengthwise.

For the Finish 

  • 100 g maitake mushroom
  • 400 g spinach, blanched
  • Golden pea shoots
  • Butter/neutral oil, as needed
  • Salt

Sauté mushroom and sear halved shallots in hot pan, then add blanched spinach. Turn off heat once everything is heated through.

TO ASSEMBLE

Spoon risotto on plate, top with sliced duck breast, and garnish with mushroom, shallots, and spinach around the risotto. Top with golden pea shoots.

Crisp Octopus with Celeriac & Garlic Purées, Miso Cuttlefish Ink, and Asian Pear

This was the third course to my 6-course Friendsgiving party for 3 people.

This dish is of my creation and it has been on the a la carte menu at my job, as of September, so I do not wish to share the recipe (yet).

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[100% organic, Portuguese octopus]

{no recipe}

Day Boat Scallops with Grapefruit, Marcona Almonds & Brown Butter

This was the second course to my 6-course Friendsgiving party for 3 people.

Serves 3.

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[100% organic, wild caught scallops USA]

  • 1 large grapefruit
  • 9 pieces wild sea scallops
  • Salt
  • Freshly ground black pepper
  • Neutral oil, as needed
  • ¼ cup Marcona almonds, toasted and chopped
  • Chives, cut, for garnish
  • Mint leaves, cut, for garnish
  • Sunflower sprouts, for garnish

Segment grapefruit into suprêmes (use paring knife to remove peel and slice segments away from pith) over a bowl to catch juices. Squeeze fruit into bowl to extract remaining juice. Using a strainer, separate segments and juice. Set aside both.

Clean scallops by removing abductor muscle from each one. Pat very dry.

Heat a large skillet over medium-high heat. Season scallops generously with salt and pepper. Add neutral oil to the pan and sear scallops until golden-brown. Flip and add butter to pan. Tilt pan, and spoon butter over scallops as they cook. When scallops look like they just have a raw line in its center, remove quickly.

Allow the butter to continue cooking until browned and nutty, then add reserved grapefruit juice. Pour sauce over scallops. Garnish with almonds, chives, mint leaves, and sunflower sprouts.