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.

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.

Citrus Marinaded Quail with Parsnip Purée, Arugula, Pea Leaves Salad, and Satsuma

This was the second course to my 5-course Friendsgiving party for 6 people.

I’m really happy the way this dish turned out. It’s EXACTLY how I pictured it!

Serves 6.

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[100% organic]

For the Citrus Marinade

  • 6 semi-boneless butterflied quail
  • 2 lemons, zested
  • 2 oranges, zested and juiced
  • 2 limes, zested and juiced
  • 1 TBS sesame oil
  • 3 TBS EVOO
  • 2 tsp honey
  • 3 TBS soy sauce
  • 4 garlic cloves, smashed
  • 1-inch ginger roots, peeled and finely minced
  • Pinch of salt

In a large bowl, mix together all marinading ingredients and add quail. Cover with plastic wrap and refrigerate overnight.

For the Parsnip Purée

  • 1 pound parsnips, peeled and cut into bite-sized pieces
  • 1 thyme sprig
  • 1 bay leaf
  • ½ cup heavy cream
  • ½ cup butter
  • EVOO, salt, and freshly ground black pepper to taste

Pre-heat oven to 350°F. Place parsnips along with thyme and bay leaf in a tray and season with EVOO, salt, and pepper. Cover with foil and roast for 40 minutes.

Remove parnips from tray and place in a bowl along with cream and butter. Smash with a fork and mix thoroughly. Adjust seasoning.

Keep warm before serving.

For the Quail

  • Marinaded quail
  • Leftover marinade, for basting
  • Canola oil
  • Salt and freshly grounded pepper

Remove quail from bowl and reserve mixture for basting.

In a hot pan, add canola oil and sear quail breast-side down on high heat. Turn heat to medium and be sure to press down. Flip quail after 5 minutes while basting continuously. Cook on the other side for 1-2 minutes and remove from pan. Rest quail before slicing.

For the Salad

  • 4 satsuma mandarins, peeled
  • 6 cups arugula
  • 6 cups pea leaves
  • Citrus Vinaigrette or other simple dressings (such as EVOO + lemon juice)
  • Salt

Peel satsumas, simply dress the greens before plating.

TO ASSEMBLE

Slice quail into 2 sections: wing & breast and leg. Spoon parsnip purée onto plate, place salad greens nicely and arrange quail along the plate.

Pickled Vegetables with Winter Citrus, Warm Purple Potatoes & Sun-Dried Tomato Hummus

My plans fell through for this 5-course dinner with that someone someone but I didn’t want to scrap this 5-course dinner. I had half of the groceries already so I went ahead with the prepping. I invited a friend over instead. Why have all that food go to waste right?

I had most of my shopping done already and when I went to Whole Foods, they didn’t have beets nor farro. I had to come up with a new salad on the spot. I decided to do something simple since I still had to make 4 of the 5 courses.

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[100% organic]

For the Pickled Vegetables

  • 1 carrot
  • 2 daikon radishes
  • Pickled peanuts
  • ½ cup pear white wine vinegar
  • ½ cup pomegranate white wine vinegar
  • ½ cup sugar, divided in 2

Peel the carrot and using a peeler, continue to peel the carrot to make carrot ribbons. Bring the pomegranate white wine vinegar with equal parts of water and ¼ cup sugar to a boil. Once boiling, take off from heat and pour into a container with a lid. Add in the carrots ribbons and set aside at room temperature until cool then place in fridge.

Peel the daikon radishes and cut into obliques. Bring the pear white wine vinegar with equal parts of water and ¼ cup sugar to a boil. Once boiling, take off from heat and pour into a container with a lid. Add in the daikon and set aside at room temperature until cool then place in fridge.

For the Sun-Dried Tomato Hummus

  • One 15 oz. canned chickpeas (garbanzo beans), drained
  • 1 garlic clove
  • 2 TBS tahini
  • ¼ cup olive oil
  • 2 TBS lemon juice
  • ½ cup sun-dried tomatoes
  • ½ tsp paprika
  • Salt & pepper to taste

Put all the ingredients in a food processor or blender and process until it forms a thick, smooth paste. Season it to your taste and set aside.

For the Blood Oranges & Vinaigrette

  • 2 blood oranges, suprêmed, juices reserved
  • Pomegranate white wine vinegar
  • 2 lemons, juiced, separated
  • EVOO
  • Salt, to taste

Suprême each orange and reserve juices for vinaigrette. Set suprêmes aside. After suprêming each orange, squeeze the core to get more juice. Strain juice before making vinaigrette.

Ratio: 1 part vinegar :: 2 parts juice :: 3 parts EVOO. Using an immersion blender, blend vinegar, juice, EVOO, and lemon juice from 1 lemon. Season with salt and white pepper, to taste. Before dressing, blend again.

For the Finish

  • 1 bunch watercress
  • 2 black radishes
  • 2 celery stalks
  • 10 small purple potatoes
  • Pumpkin seeds, toasted
  • Parsley, chopped
  • Aromatics
  • Butter
  • Salt

Clean and pick watercress. Using a mandolin, slice thin shavings of black radishes and place in ice water. Peel celery stalks and then using a peeler, make celery ribbons and place in ice water.

Boil and cook purple potatoes with aromatics and a pinch of salt. Once potatoes are cool enough to touch, peel them and cut into bite-sized pieces.

TO ASSEMBLE

Using a large spoon, spoon a good amount of hummus on a chilled plate and slide the spoon through it so it creates a streak. Place pickled vegetables on top of the streak, along with the orange segments.

Warm potatoes in a hot pan with butter, parsley, and salt, and place onto the plate.

In a mixing bowl, lightly dress watercress, celery ribbons, and black radishes. Carefully place greens on top and sprinkle pickled peanuts and toasted pumpkin seeds over everything.

Cauliflower Soup with Shimeji Mushrooms, Edamame, Haricots Verts & Celery Leaves

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

I loved the cauliflower soup so much at Jack’s Luxury Oyster Bar so I sought to recreate it for this holiday party. I poured the soup table-side. The soup was really delicious and I want to make it again!

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[100% organic]

For the Soup

  • 1 medium onion, sliced thinly
  • 2 cauliflower heads, green leaves removed
  • 3 TBS olive oil
  • Milk, to taste
  • EVOO, to taste
  • Salt & freshly ground white pepper

Break the cauliflower into small florets and set aside.

In a pot, sweat the onions on low heat in olive oil until translucent and soft. No coloration! Add the cauliflower and enough water to cover. Season to taste and bring to a boil then turn heat down to a low simmer. Cook until tender, about 20 minutes.

Using an immersion blender, blend until smooth. Taste and adjust seasoning. Add milk and EVOO to adjust consistency then set aside and keep warm.

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For the Garniture

  • 2 packets of shimeji mushrooms
  • ¼ lb green beans, cut on the bias
  • ½ cup edamame, shelled and skinned
  • Celery leaves from 1 head of celery

In a pot of salted water, blanch the mushrooms then shock in ice water and drain, set aside.

The edamame is usually cooked so after shelling and skinning, blanch for 1 second and shock in ice water. Drain, set aside.

TO ASSEMBLE

Arrange the garniture evenly in eight bowls. Pour the cauliflower soup to cover garniture or table-side.