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.

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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.

Crab & Tiger Shrimp over Hand Cut Noodles in a Mentaiko Dashi Butter

Last month when I celebrated my birthday, I went to Tuome for dinner. I’ve been wanting to go there since they opened in 2014. The best thing I ate was the snow crab noodles that I had read about. And it was absolutely amazing!!!!! And currently the best thing that I’ve ate in NYC. I just wish there was more snow crab. Last week I went back to Tuome just to have the noodles again along with some duck confit mini brioche burgers.

Last night, I was craving for those noodles again so I decided to make it myself. This took me 2 hours, with another hour for resting the pasta/dough, so 3 hours total but totally worth it. I can’t afford buying snow crab meat so I bought regular lump crab meat.

Serves 4-6.

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[100% organic, sustainable seafood]

For the Noodles

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

In a bowl, add the flour and make a well in the center. Add in the beaten eggs and yolks, EVOO, and pinch of salt. Using a rubber spatula, start mixing the dry into the wet ingredients. Continue kneading the dough on the counter top until dough is elastic (8-10 minutes). Wrap in plastic and place somewhere warm-ish, allow to rest for 1 hour.

Cut the dough into smaller pieces and roll out to your preference of thickness. Using a sharp knife, fold dough (to make it easier to cut) and slice to your width preference.

Lay cut noodles spread out to dry a bit before cooking.

For the Dashi

  • 2 quarts cold tap water
  • 4 pieces kombu
  • 2 cups bonito flakes, packed

Pour the cold water into a pot and add the kombu. Bring to a simmer on low-medium heat. Do not allow to boil. Once simmering, turn off heat. Discard kombu and add in the bonito flakes. Allow to infuse for 20 minutes or longer, until you need it.

For the Seafood

  • 1.5 lbs tiger shrimp (21/25)
  • ½ lb lump crab meat
  • Ground ginger
  • Salt
  • Canola oil

Pick through crab meat to remove any random shell parts.

Remove the shells and veins from the shrimp. In a pan, heat up some oil. Sear shrimp and season with salt and ground ginger. Add some water/dashi and cover to continue cooking thoroughly. Remove, set aside, and keep warm.

For the Finish

  • ¼ cup spicy mentaiko
  • Dashi (from above)
  • Noodles (from above)
  • Red pepper flakes, as needed
  • Butter, as needed
  • Beurre manié, as needed
  • Chives, finely cut
  • Salt

In a large pot of salted water, cook noodles until al dente.

In a large sauté pan on medium heat, melt ½ pound unsalted butter. Add in 2 cups of dashi, the mentaiko, some chili flakes, some chives, and continue to emulsify on low heat. Add some beurre manié to make sauce thick, if needed. Add in the cooked noodles and reserved shrimp then toss to coat. Taste for seasoning and adjust.

Plate noodles with sauce, top with picked crab and more cut chives.

*Inspired by Tuome.

Crispy Soft-Shelled Crab with Three-Grain Risotto & Tiger Shrimp

Yesterday in NYC, it was raining all day. Miserable. Grey. Cold. Rain. It has been spring for the past two weeks and all of a sudden, the polar vortex is back, and winter is coming – again. I was waiting for the rain to stop so that I could go out and buy ingredients for clam chowder but then I thought, clam chowder is so much work and it takes 40 minutes to cook. So I made this instead and it was equally comforting.

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Serves 2.

For the Risotto

  • ½ cup quinoa
  • ½ cup farro
  • ½ cup steel-cut oats
  • 3½ cups stock (I used a blend of fish stock, dashi stock, clam and mussel liquor)
  • Parmesan, as needed
  • ¼ cup strained Greek yogurt
  • 2 TBS chopped parsley
  • 2 TBS chopped chives
  • 12 tiger shrimp, shelled & deveined
  • ¼ cup white wine
  • Lemon wedges
  • Canola oil
  • Salt
  • Freshly ground black pepper

Cook risotto the old fashioned way or put everything (grains and stock, seasonings) into a rice cooker and wait for that beep. I did the latter since it was a miserable, rainy Monday.

When the risotto is done, set aside, and season shrimp with salt and freshly ground black pepper. In a pan, heat some canola oil and sear the shrimp. Once shrimp is almost cooked, add the white wine and cover until alcohol has burned off. Remove lid and fold in risotto. Grate in parmesan to your taste, add yogurt and herbs. Taste for seasoning and adjust with lemon juice. Keep risotto warm while frying crabs.

For the Crab

  • 4 soft-shelled crabs
  • AP flour, as needed
  • Salt
  • Freshly ground black pepper
  • Oil for frying
  • Lime wedge

Clean crabs by cutting off their face (I know it sounds so mean), pulling off their aprons (butt flap?), and pull the points of their shell back to reveal their gills and remove those on each side.

Heat oil for frying. Season crabs with salt and freshly ground pepper. Then dress crabs in AP flour and tap crabs to remove excess flour. Fry for 3-5 minutes. Remove and place on wire-rack. Squeeze some lime over and lightly season with salt.

For the Finish

  • Arugula
  • Lime wedge
  • Salt
  • Extra virgin olive oil

Toss greens with salt, lime, and EVOO before serving.

TO ASSEMBLE

Spoon risotto into a bowl, place arugula salad in the middle, and top with crispy soft-shelled crab.

Roasted Beets with Mascarpone, Apple Salad & Chive Oil

This was the fourth course to my 7-course Friendsgiving party for 8 people.

Originally, I had planned this course near the beginning but since there are a lot of protein courses following each other, I changed the course and decided to use this salad as a palate cleanser. I wanted to update this dish. I don’t like the white goat cheese that comes in logs… Like, I really do not like it. So I opted for mascarpone instead.

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Serves 6-8.

For the Beets

  • 7 large red beets
  • Salt & freshly ground pepper
  • 2 TBS EVOO

Preheat oven to 350°F. Line a sheet pan with foil and generously salt the bottom layer. Place the beets on top of the salt layer. Season well and add 2 TBS of olive oil. Wrap up the beets and place them in the hot oven for 45-60 minutes, until done.

Remove the beets, set aside to cool, then peel them. Cut them into small squares when cool. Save scraps for beet purée.

For the Chive Oil

  • 1 large bundle of chives, 1-inch in diameter
  • 1 cup neutral oil
  • Salt & pepper, to taste

Blanch chives then squeezing excess water out, place in blender. Blend until it’s a purée then on a low speed, add in the oil and season. Strain through a mesh chinois before placing it into a squeeze bottle.

For the Apple Salad & Finish

  • 6 oz. mascarpone
  • 3 tart apples
  • 2 lemons, suprêmed
  • Chive oil, as needed
  • 2 cups pea leaves
  • Beet scraps, for purée
  • ¼ cup pine nuts
  • Salt

Bring mascarpone to room temperature.

Purée beet scraps, season with salt, then set aside.

Suprême the lemons and chop roughly. Peel the apples and dice into small squares. Toss with chopped lemon segments with chive oil and salt.

Using a wooden spoon, press and mix mascarpone until it is soft. Then toss in cubed beets and pine nuts. Adjust taste with salt and pepper.

TO ASSEMBLE

Spoon beet purée onto plate. Using a ring mold, put beets 75% of the way up the ring mold. Top with apple salad then carefully remove ring mold.

In a separate bowl, toss pea leaves with chive oil and salt. Carefully place a small portion of the pea leaves over each mold. Drizzle with chive oil and serve.

Duck with Blueberry Sage Sauce & Potato Herb Salad

This was the main/third course to my 2012 Thanksgiving dinner.

I love duck so much! I would make this everyday if making the sauce didn’t take me forever!!!! Oh, and this sauce was UHHHH-MAZING!!!!! OMG! I could drink the sauce!!!

[100% organic]

For the Duck

  • 2 Peking ducklings
  • Duck bones from the duck
  • Canola oil, as needed
  • 1 large onion, chopped roughly
  • 3 large carrots, chopped roughly
  • 3 celery stalks, chopped roughly
  • 8 garlic cloves, crushed
  • 16 cups chicken stock
  • Bouquet garni – 2 bay leaves, 6 thyme sprigs, 2 TBS whole black peppercorns, bunch of parsley stems
  • Mushroom trims, if available
  • Salt & freshly ground pepper

Preheat oven to 450°F and brown bones. Once bones are done, set temperature to 400°F. Put bones into a deep oven-proof tray.

Butcher and quarter the duck. Manchonner the legs and score the breasts. Cut away as much fat as possible. Breakdown the carcass. Place scored breasts into the fridge.

In a pan, sauté onions, carrots, celery, and mushroom trims. Remove once somewhat caramelized and place in deep tray, around the bones. In a saucepan, bring chicken stock to a boil.

In a separate pan, heat some oil. Season duck legs with salt and pepper, then sear in hot pan, to develop some color. Turn heat for duck legs down to medium and let it render out some fat. You only need to sear and cook the skin-side of the duck legs. The skin of the duck legs should be a golden brown color before going onto the next step.

Transfer legs, skin side up, on top of bones and vegetables in the deep tray. Add enough hot chicken stock to cover duck three-quarters of the way up. Add the bouquet garni, garlic, cover with lid or aluminum foil and braise the legs until tender, about an hour. Make sure the stock is bubbling/boiling before you put it into the oven.

When legs are done, remove from oven and let it cook slightly. Strain braising liquid and reserve for the sauce. Reserve duck legs in some remaining braising liquid and keep warm.

For the Sauce

  • ½ cup honey
  • 2 cups Shiraz
  • 3 TBS butter
  • 2 large shallots, finely chopped
  • 2 garlic cloves, crushed
  • 8 cups duck braising liquid, hot
  • 1 cup sage leaves, more for garnish
  • Bouquet garni – 1 bay leaf, 3 thyme sprigs, 1 TBS whole black peppercorns, bunch of parsley stems
  • 2 cups fresh blueberries
  • Salt & pepper

Caramelize the honey. When the honey is bubbling and golden, add the Shiraz to it. Add in chopped shallots and crushed garlic. Reduce until syrupy then add in the hot duck braising liquid. Add a loose bouquet garni and 1 cup of sage, and reduce by two-thirds. Strain through a fine sieve. Taste and adjust seasoning.

Continue to reduce, on low-medium heat, until there is some body to the sauce. Add the fresh blueberries and cook until berries are soft and release their juices. If sauce is not thickening, add some beurre manié. Keep warm until ready to serve.

For the Potato Herb Salad

  • 1 lb mixed colored Pee Wee potatoes
  • 1 bay leaf
  • 2 thyme sprigs
  • ½ cup parsley leaves
  • 20 chives, cut into 2-inch lengths
  • 1 head frisée, only white and light green parts
  • ½ cup shallots, finely minced
  • EVOO
  • Salt & pepper

Boil potatoes in cold water and add bay leaf and thyme. Cook until tender. Let potatoes cool in its cooking liquid. Cut potatoes in half or thin rounds, then set aside.

Frisée and herbs should be washed before cutting. Before serving, frisée should be kept in ice water and chives & parsley should be covered with a damp paper towel.

TO ASSEMBLE

Preheat oven to 500°F.

Season duck breasts with salt & pepper, turn heat to low 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 5 minutes, pour away rendered fat. After 20-30 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.

For the braised legs, cut along the joint to separate leg and thigh. Only add a little braising liquid to the pan and have legs and thighs skin-side up. Place on low heat and once braising liquid starts to bubble and reduce, spoon the liquid over all the legs every 5 minutes. When the legs have reached a nice glaze color to them, keep warm and set aside.

In a salad spinner, dry the frisée leaves. In a pan, sweat the shallots in some olive oil then add cut potatoes. Once warm, remove from heat. Add frisée and herbs to potatoes. Season with salt & pepper, and EVOO.

Flash heat the duck breasts in the hot oven for 5 minutes. Take it out and let it rest for a minute before you start slicing. One portion includes: half a breast, either the leg or thigh, warm salad, and sauce. Plate to your liking or in picture (above).

Duck with Sweet & Sour Cherry Sauce and Potato Beet Salad

I love eating duck. It’s one of those meats that you have to cook right. In school, during level 6, I didn’t like cooking this dish because it originally had veal stock in it. Since I’m allergic to beef/veal, I couldn’t eat it. I could only nibble the ends of each breast. I remember storing all the ends in a quart container and then I devoured them after class. When you’re in saucier, you don’t have time to get family meal (on Thursdays and Saturdays).

When I was going grocery shopping for my ingredients, my family friends kept on asking where I would buy duck. WHOLE FOODS!!! WHOLE FOODS HAS EVERYTHING!!! That’s my answer to everything! *Ok, Whole Foods didn’t have the mixed colored fingerling potatoes that day so I had to substitute with regular fingerling potatoes.

I scaled down the recipe for the yield of one duck; one duck serves 4 portions. I made four times this recipe for the dinner party that I had yesterday.

[100% organic]

For the Duck

  • 1 Peking duckling
  • Duck bones from the duck
  • Canola oil, as needed
  • ½ onion, chopped roughly
  • ½ large carrot, chopped roughly
  • 1 celery stalk, chopped roughly
  • 4 garlic cloves, crushed
  • 8 cups chicken stock
  • Bouquet garni in cheesecloth
  • Mushroom trims, if available (I used the trims from the stuffed eggs)
  • Salt & freshly ground pepper

Preheat oven to 375-400°F.

Butcher and quarter the duck. Manchonner the legs and score the breasts. Cut away as much fat as possible. Breakdown the carcass. Place scored breasts into the fridge.

In a large pan, sauté bones until golden brown; add onions, carrots, celery, and garlic. Continue sautéing on medium heat. *If using more than one duck, brown bones in the oven at 450°F.

In a saucepan, bring chicken stock to a boil.

In a separate pan, heat some oil. Season duck legs with salt and pepper, then sear in hot pan, to develop some color. Turn heat for duck legs down to medium and let it render out some fat. You only need to sear and cook the skin-side of the duck legs. The skin of the duck legs should be a golden brown color before going onto the next step.

Transfer legs, skin side up, on top of bones and vegetables. Add enough hot chicken stock to cover duck three-quarters of the way up. Add the bouquet garni, mushroom trimmings, cover with lid or aluminum foil and braise the legs until tender, about an hour. Make sure the stock is bubbling/boiling before you put it into the oven.

When legs are done, remove from oven and let it cool slightly. Strain braising liquid and reserve 1qt for the sauce. Reserve duck legs in remaining liquid and keep warm.

For the Sauce

  • 3 TBS butter
  • 2 large shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1¼ cups dried sour cherries
  • 1 cup fresh cherries, pitted
  • ¾ cup honey
  • 1 cup red verjus or red wine
  • 5 cups duck braising liquid
  • Bouquet garni
  • Salt & pepper

Caramelize the honey. When the honey is bubbling and golden, add the verjus to it. Add in chopped shallots and crushed garlic. Reduce until syrupy then add in the hot duck braising liquid. Add a loose bouquet garni and the dried sour cherries, and reduce by two-thirds. Strain through a fine sieve. Taste and adjust seasoning. Add the fresh cherries and continue to reduce, on low-medium heat, until there is some body to the sauce. If sauce is not thickening, add some beurre manié. Keep warm until ready to serve.

For the Potato Beet Salad

  • 1 lb mixed colored Pee Wee potatoes
  • ½ lb baby yellow beets
  • 2 bay leaves
  • 4 thyme sprigs
  • Salt

In two separate pots, boil potatoes and beets in cold water. In the potatoes, do not season with salt. Add 1 bay leaf and 2 thyme sprigs. In the beets, season with some salt, and add 1 bay leaf and 2 thyme springs. For both of them, cook until tender.

Let potatoes and beets cool in their cooking liquid. Peel the beets when still warm and cut into small segments. Cut potatoes in half or thin rounds.

For the Herb Salad

  • ¼ cup parsley leaves
  • 10 chives, cut into 2-inch lengths
  • 1 head frisée, only white and light green parts
  • ¼ cup shallots, finely minced
  • Olive oil
  • EVOO
  • Salt & pepper

Frisée and herbs should be washed before cutting. Before serving, frisée should be kept in ice water and chives & parsley should be covered with a damp paper towel.

TO ASSEMBLE

Preheat oven to 500°F.

Season duck breasts with salt & pepper, turn heat to low 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 5 minutes, pour away rendered fat. After 20-30 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.

For the braised legs, cut along the joint to separate leg and thigh. Only add a little braising liquid to the pan and have legs and thighs skin-side up. Place on low heat and once braising liquid starts to bubble and reduce, spoon the liquid over all the legs every 5 minutes. When the legs have reached a nice glaze color to them, keep warm and set aside.

In a salad spinner, dry the frisée leaves. In a pan, sweat the shallots in some olive oil then add cut potatoes and beets. Once warm, remove from heat. Add frisée and herbs to potatoes and beets. Season with salt & pepper, and EVOO.

Flash heat the duck breasts in the hot oven for 5 minutes. Take it out and let it rest for a minute before you start slicing. One portion includes: half a breast, either the leg or thigh, warm salad, and sauce. Plate to your liking or in picture (above).