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.

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.

Lemon Tart

Since last Thanksgiving, I’ve been making this tart about every two weeks. That’s much more frequently than before when I would just make it once or twice a year. I have definitely been eating a lot more desserts, that is at home or outside in restaurants. I’ve been making a lot more ice-creams too.

Makes 8-inch tart.

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[100% organic]

For Pâte Sablée (Short Bread dough)

  • 150 g butter (softened to room temperature)
  • 90 g powdered sugar
  • Pinch of salt
  • 2 egg yolks
  • 255 g cake flour (sifted)
  • 1-2 TBS cold water (optional)
  • Butter, as needed, for tart pan

Preheat oven to 350°F.

Using a rubber spatula or spoon, flatten out butter and powdered sugar. Add yolk one by one and then add sifted cake flour. If you don’t have cake flour, substitute with pastry/AP flour (for every 1 cup of pastry/AP flour, remove 1 TBS of it and add 1 TBS cornstarch). Mix slowly to combine. If dry, add the cold water. Form into a ball and flatten it, wrap with plastic and place in refrigerator until firm.

Butter the tart pan and put in freezer.

In between two sheets of parchment paper/plastic wrap/SilPats, roll dough to 1/16 inch. Carefully place into buttered pan, press into place and roll over the top of the pan to remove excess hanging dough. Using a fork, puncture tart shell with holes. Blind bake with weights for 20 minutes. Remove weights and continue baking until golden.

Reserve shell at room temperature before pouring in the tart filling. Lower oven to 300°F.

For the Tart Filling

  • Pinch of flour
  • Butter, as needed
  • 5 eggs
  • 6 lemons: zested, and 150 g juice
  • 200 g granulated sugar
  • 150 g heavy cream

Zest lemons and mix the juices together. Infuse for as long as possible.

In a bowl, add the eggs and sugar. Whisk until fully incorporated. Add cream, mix lightly and continue to whisk. Stir in lemon juice, zest, and pinch of flour. Skim the foam off. Strain before putting it into the cooled pastry shell.

Bake 25-30 minutes. When removing from oven, the custard should jiggle. Cool on wire rack and serve with fresh berries and whipped cream.

Dark Chocolate Custard with Mint Chocolate Soil & Raspberry Coulis

This was the sixth course to my 6-course New Year’s Day Dinner party for 8 people.

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[100% organic]

For the Chocolates

  • ¾ cup cream
  • ⅔ cup milk
  • ⅓ cup sugar
  • ⅓ cup dark cocoa powder
  • 4 yolks
  • 4 gelatin sheets

In iced water, bloom gelatin sheets. In a non-stick pot, warm the cream and milk together. Do not boil.

In a mixing bowl, whisk the yolks and sugar until light yellow. Then temper the eggs by pouring little by little of the warmed cream-milk mixture into the eggs, while whisking constantly. Pour all of the cream-milk into the bowl then using a rubber spatula, transfer egg-cream-mixture back into pot and bring to 178°F, stirring with the rubber spatula constantly.

Take pot off heat and using an immersion blender, blend in gelatin sheets and coco powder. Strain through a fine mesh strainer/chinois. Blend more and make sure to aerate it – there should be a lot of bubbles!

Pam spray the molds and pour into molds. Freeze immediately, approximately 4 hours.

Once frozen, remove from molds and place in fridge.

*Chef Jasmine Shimoda’s recipe.

For the Raspberry Coulis

  • ½ cup sugar, more or less to taste
  • 12 oz. packet frozen raspberries
  • ½ cup water

Combine sugar, frozen raspberries, and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.

Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in a blender until smooth. Pass through a fine-mesh sieve, and discard seeds.

For the Mint Chocolate Soil

  • 1½ cups AP flour, sifted
  • ⅓ cup dark cocoa powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg, cold
  • ½ tsp peppermint extract

In a mixing bowl, sift together flour, cocoa powder and salt. Set aside.

With a hand mixer, cream butter and sugars until pale and fluffy, approximately 5 minutes. Beat in egg until just combined. By hand, whisk in flour mixture until thoroughly combined. Then add in peppermint extract and blend.

Remove dough from bowl, make a ball, and then push into a large disc and wrap with plastic. Chill dough disc for 45 minutes.

Remove dough from plastic, roll dough out to an even thickness. Preheat your oven to 325°F.

Using cookie cutters, place cut dough onto a half sheet lined with SilPat or parchment paper with a 2-inch clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake for 16 minutes.

Cool on wire rack for 10 minutes.

To make soil, food processor cookies.

For the Finish

  • Fresh raspberries
  • Mint sprigs

TO ASSEMBLE

Carefully place chocolate custard onto plate. Drizzle coulis over custard. Place 3 fresh raspberries onto custard then sprinkle with mint chocolate soil and garnish with mint sprig.

Pistachio Pudding with Raspberry Granita & Mint Crème Chantilly

For the 4-course dinner party, I wanted to sample all the techniques that I’ve learned from school, interning, and work so I decided to make this dessert to cap off for the night. It’s also a great party gathering type of dessert, I think.

Makes just enough for 15 martini glasses.

[100% organic]

For the Pistachio Paste

  • 3 cups pistachios, without shell
  • 1 cup sugar
  • 2 TBS water

Place the pistachios in a food processor and pulse until the pistachios are in small pieces. Add the sugar and water, blend until relatively smooth.

For the Pudding

  • Pistachio paste, from above
  • 6 cups non-fat milk
  • 6 yolks
  • 1 cup sugar
  • 6 TBS cornstarch
  • Pinch of salt
  • 3 tsp vanilla extract
  • 6 TBS butter, softened

Spoon the pistachio paste into a saucepan and add the milk. Whisk over medium heat until simmering.

Whisk together the sugar, yolks, cornstarch and a pinch of salt until smooth. Temper the egg mixture with the hot milk mixture and continue to whisk. Return the milk-egg mixture back into the saucepan over medium heat. Cook for 1 minute, whisking constantly.

Remove from heat and stir in the room temperature butter and vanilla extract, until butter is melted. Spoon into martini glasses, wrap with plastic over the individual puddings, and refrigerate overnight.

For the Granita

  • 12 cups raspberries, fresh or frozen
  • 3 cups water
  • 1.5 cups sugar
  • 2 TBS lemon juice

Make syrup in a small saucepan over medium heat: combine water and sugar. Bring to a boil and carefully stir until sugar has dissolved. Remove from heat and cool over an ice bath.

Blend raspberries in a blender until smooth. Then mix with the cooled sugared water and lemon juice. Pour raspberry mixture into a shallow pan and place in the freezer for 1 hour. Remove and scrape the crystallized raspberry purée from the sides of the pan and return to the freezer. Repeat this process every 45 minutes, until completely frozen or for about 4 hours.

Serve by fluffing the flakes with a fork.

For the Crème Chantilly

  • 3 cups heavy cream
  • 3 TBS mint extract
  • 3 TBS powdered sugar

Whip the cream with the mint extract and powdered sugar until stiff peaks form. Set aside in the fridge until ready to use.

For the Finish

  • Pistachios
  • Fresh raspberries
  • Mint sprigs

TO ASSEMBLE

Remove plastic wrap from martini glasses, flake granita with a fork and spoon a generous helping over pudding, top with piping of chantilly, and garnish with pistachios, fresh raspberries, and mint sprigs.

*Inspired by Le Cirque.

Stuffed Eggs, Chimay-Style

Oeufs Farcis Chimay

Before coming to Boston, I was already “hired” to make a multi-course meal for my close family friends and family. I didn’t want to make any amuse bouche / canapés that they’ve all had or seen before because we all travel quite a lot and have eaten quite a smorgasbord of food. I didn’t think that they’ve had those stuffed eggs we made in school during level 2. I’ve made it before for my brother during Thanksgiving in Los Angeles and he couldn’t stop talking about it. I also couldn’t stop babbling about it, when I first made it in class, because I don’t like hard boiled eggs but I will eat an unlimited number of these stuffed eggs.

And of course, these eggs were a hit. I used 18 eggs for a party of 30 people. The eggs I made during Thanksgiving had bacon bits in them but these are just mushrooms so 100% vegetarian.

I peeled these mushrooms because having mushroom trimmings would reinforce the braising liquid needed for the braised duck legs.

[100% organic]

For the Mushroom Duxelles

  • ½ cup shallots, finely minced
  • 2½ cups mushrooms, finely chopped
  • 4 TBS butter
  • Lemon juice, as needed

Sweat the shallots for 5 minutes in the butter, there should be no coloration. Add the chopped mushrooms, season, and add a few drops of lemon juice to prevent oxidation. Cover with a lid and cook over medium heat until all moisture has evaporated. Transfer the mushrooms to a bowl and keep warm.

For the Bechamel Sauce

  • 6⅓ cups milk
  • 6 TBS butter
  • 6 TBS flour
  • Salt & pepper

Bring the milk to a simmer in a saucepan. Melt the butter and cook the flour in a separate pan. Cook this mixture for 2-3 minutes, to get that raw flour flavor out. Add the simmering milk to the butter-flour mixture. Place back on stove and bring to a simmer. After the mixture has thickened, whisk for another 2-3 minutes. Season with salt and pepper.

Continue to cook at a low simmer for 10 minutes. Taste and adjust seasoning.

For the Eggs

  • 18 eggs
  • 3 TBS parsley, finely chopped

Place eggs in pot with just enough water to cover. Once boiling, simmer eggs for 10 minutes and then shock eggs in iced water, to stop the cooking process. The ice water bath also ensures that the dark green outline doesn’t form around the cooked egg yolk. When cool, peel eggs and hold them in cold water until needed.

Slice the eggs lengthwise and remove the yolks. Pass the yolks through a fine sieve and combine with the mushroom mixture. Add a small amount of béchamel sauce to the egg-mushroom-bacon mixture until it has the the desired consistency – don’t make this too thin.

Add the chopped parsley, and season to taste. Put the stuffing in a bowl and cover until needed.

For the Mornay Sauce

  • Béchamel sauce
  • ⅔ cup Gruyère cheese, grated
  • 3 yolks
  • Dash of cayenne pepper
  • Dash of freshly ground nutmeg

Bring the remaining béchamel sauce to a boil and gently add the grated cheese. Whisk until the cheese melts and then remove from heat.

Place the egg yolks in a bowl and stir in several tablespoons of the béchamel sauce to temper yolk. Add the tempered mixture back to the sauce and season with salt, cayenne, and nutmeg. Strain the sauce through a fine chinois and keep warm for later.

For the Finnish

  • 2 TBS parsley, finely chopped
  • Gruyère cheese, as needed

Fill in hollowed egg whites with stuffing, via a piping bag, and make sure to top into a smooth mound. Place the eggs on an oven-proof dish.

TO ASSEMBLE

Nap eggs with the Mornay sauce, and sprinkle with remaining cheese. Place them in a preheated 300°F oven for 10 minutes or until cheese melts. Then slide them under a broiler for 1-2 minutes.

Sprinkle with parsley and serve immediately.

*Adapted from the French Culinary Institute.