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.

dscn2743

[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.

Advertisements

Onion Leek Soup with Shoestring Potatoes & Fried Herbs

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

I think I saw this in Bon Appétit Magazine two years ago and I thought that I would use it this year. It was originally going to be on last year’s menu but I ran out of time.

Serves 3.

dscn2724

[100% organic]

For the Soup

  • ¼ cup butter (half stick)
  • 3 large leeks, white & pale green parts only
  • 1 large onion, thinly sliced
  • ½ head garlic, thinly sliced
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup plain yogurt
  • Salt & freshly ground black pepper

Slice leeks in half lengthwise, wash out the sand/dirt and thinly slice crosswise.

Melt the butter in a pot over medium heat. Add and sweat the leeks, onion, and garlic, and season with salt. Stirring often, cook until the vegetables begin to soften. Add ½ cup water and cook, stirring occasionally, until vegetables are very soft, 15–20 minutes.

Turn off heat and add the milk, cream, and yogurt. Using an immersion blender, blend until smooth. Turn heat back on and adding water, by ¼-cupfuls, until the soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn’t leave a trail. Adjust seasoning with salt and freshly ground black pepper.

For the Finish

  • 1 Idaho potato
  • Vegetable oil, for frying
  • 4 flat-leaf parsley sprigs
  • 2 basil sprigs
  • Salt
  • Chive oil

Peel potato and cut into thin matchsticks. Rinse potato in a colander under cold water until water runs clear; pat dry completely. Pick all the herbs and set aside.

Fit a medium saucepan (with thermometer) and pour in oil to measure 2”. Heat over medium-high until thermometer is at 350°F. Working in batches and returning the oil to 350°F between batches, add potato by the handful and fry until golden and crisp, about 2 minutes. Using a spider, transfer potatoes to paper towels to drain. Fry herbs until parsley is translucent, about 15 seconds. Season with salt after each batch.

For extra crispiness, place in dehydrator or 110°F oven.

Serve soup topped with a nest of potatoes and herbs, and a drizzle of chive oil.

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.

DSCN2597b

[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.

Warm Pear Tart with Spiced Crème Chantilly

This was the final course to my 5-course Friendsgiving party for 6 people. When I was thinking about what to make, peaches were still in season. Then I’ve done apple tarts so many times already so I really didn’t want to make it again so I settled for pears! But once again, it looks and tasted amaaaazing!

Makes 8-inch tart.

DSCN2558

[100% organic]

For the Tart Shell

  • 100 g AP flour
  • 100 g cake flour
  • 100 g cold butter, small cubes
  • Pinch of salt
  • 40 g sugar
  • 1 egg + 1 TBS water, whisked

Preheat oven to 400°F. Sift both flours on work surface, mix sugar and salt into it. Using a bench scraper, cut with cold butter (sablay). Create a well, and add the egg-water. Working quickly, compress the dough using the palm of your hand piece by piece (fraisage). Form the dough flat and refrigerate for 15-20 minutes.

Butter the tart mold and place in freezer.

For the Compote

  • 3 large Asian pears peeled and chopped into bite-size pieces
  • 1 tsp ground cinnamon
  • 1 star anise
  • 1 lemon, juiced
  • 50 g sugar
  • 30 g water

Add all the ingredients into a saucepan and cook on medium-low until slightly chunky and dry, approximately 10-15 minutes. Cool over ice.

For the Garnish

  • 2-3 Bosc pears
  • 50 g butter, melted

Peel pears and cut in half. Remove the seeds and cut the halved pears in half again. Mandolin them but not too thin and rub lemon juice over each slice.

Take the dough out of the fridge and brush off excess flour. Roll dough into a thin layer larger than the tart mold. Carefully place over tart mold and press into buttered mold.

Layer all of the cooled compote into the mold, tightly arrange mandolin pears over the top but do not hang over the edges. Brush melted butter over everything.

Bake for 10 minutes at 400°F, then turn temperate down to 350°F and continue baking for 50 minutes.

For the Finish

  • 150 g apricot juice
  • 30 g water
  • 20 g sugar

Mix together, reduce until thick, and brush on after tart is slightly cooled, out of oven.

For the Crème Chantilly

  • 300 mL heavy cream
  • 25 g confectioner’s sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Combine all ingredients into an iSi dispenser and charge twice. Place in refrigerator.

Serve whipped cream with slice of warm tart.

Shredded Duck Leg Confit in Cream of Mushroom and Chestnut with Crackling & Parsley Chips

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

Last year’s roasted duck legs didn’t turn out so well and I didn’t want to braise them again so I took the classic, ambitious French-route this year, which is why I had to cut a course out because it was too overwhelming for my tiny studio kitchen. It also made sense because why have two soups?

Serves 6.

DSCN2549

[100% organic]

For the Confit

  • 6 legs from 3 ducks, Frenched
  • 2 cups salt
  • 2 cups sugar
  • 1 garlic head, minced
  • 12 bay leaves, crushed
  • 12 thyme sprigs, picked and crushed
  • 3 TBS black peppercorns, cracked
  • 2 quarts rendered duck fat

Sprinkle a shallow layer of salt and sugar into a shallow glass/plastic container. Scatter with half the garlic, bay leaves, thyme, and peppercorns over the salt/sugar and lay duck legs on top in a single layer. Scatter over remaining herbs, spices, salt, and sugar. Wrap/cover and refrigerate duck for 1-2 days.

After 24-28 hours, pre-heat oven to 225°F. Remove duck from cure mixture and rinse salt off. Pat dry duck and place in a single layer in an oven-proof baking dish. In a saucepan, gently warm fat until just melted. Cover duck completely with melted fat.

Cook in oven very slowly – you should only see a small bubble every now and then – until the meat is tender and ready to fall off the bone. Approximately 2-4 hours. If the duck seems to be cooking too quickly, or the fat begins to simmer, reduce temperature to 200°F.

When the duck is ready, remove from oven and cool in the fat. Once cool, peel skin off and reserve for cracklings. Using your fingers, shred duck meat and store them in the fat. Duck should be completely submerged.

This entire process can be done in advance because the duck submerged in its own fat can store for several weeks.

For the Duck Skin Cracklings

Under a broiler, crisp up reserved duck leg skin from confit process. Season with salt. For extra crispiness, place in a dehydrator.

For the Cream of Mushroom & Chestnut

  • Butter, as needed
  • 6 leeks, white & pale green parts only, sliced
  • 3 quarts packed mixed mushrooms, sliced
  • 1 lb roasted chestnuts, cut
  • Chicken stock, as needed
  • ¼ lb AP flour
  • ½ cup heavy cream
  • Salt & freshly ground pepper

In a pan, sauté mushrooms to get color and aroma. In a saucepan, sweat leeks with butter and add the sautéed mushrooms and roasted chestnuts. Add enough chicken stock to cover. Season and bring to a boil. Turn heat down for simmering. Cook for 15 minutes.

In a separate pot, make a blond roux using ¼ lb butter and ¼ lb AP flour. Scoop away little by little of roux and put it in the saucepan until desired consistency and thickness. Add the heavy cream and adjust for seasoning.

For the Finish

  • Vegetable oil, for frying
  • 4 flat-leaf parsley sprigs
  • Salt

Pick parsley leaves and set aside.

Fit a medium saucepan (with thermometer) and pour in oil to measure 1”. Heat over medium-high until thermometer is at 350°F. Fry until parsley is translucent, about 15 seconds. Season with salt.

For extra crispiness, place in dehydrator or 110°F oven.

TO ASSEMBLE

Scoop soup in bowl, place a large ball of shredded duck confit in the center, garnish with skin cracklings and fried parsley. Serve with toasted bread.

Scallop Crudo with Shichimi, Shimeji, Haricots Verts Salad & Fennel Foam

This was the first course to my 5-course Friendsgiving party for 6 people. Originally, I had another course before this but I cut it once I realized that the duck confit would take too much of my time and I didn’t want to overwhelm myself.

Serves 6.

DSCN2542

[100% organic, wild scallops]

For the Fennel Foam

  • 2 large fennel bulbs, roughly chopped
  • 1 small onion, roughly chopped
  • Bouquet garni: white peppercorns, 1 garlic clove, fennel fronds
  • ½ cup white wine
  • 1 cup heavy cream

In a pan, sweat the onion, fennel, and bouquet garni with vegetable oil. Once the vegetables have soften, deglaze with white wine. Reduce until au sec, then add the cream and simmer for 15 minutes.

Pour mixture into a blender and blend well. Do not strain. Pour purée into a whip cream dispenser and charge twice. Keep warm.

For the Salad

  • 2 packets brown shimeji mushrooms
  • 1 lb green beans
  • 1 bunch cilantro, picked
  • 1 cup neutral oil

Cut base off of mushrooms (save for stock making) and cut off ends of green beans. Blanch in salted water then shock in iced water.

In a blender, blend on high the cilantro leaves and oil. Blend until the oil is warm, then strain through a fine mesh strainer or through cheesecloth/coffee filters. Reserve oil into a squeeze bottle.

For the Finish

  • 18 diver scallops, soaked in salted cold water, drained, then sliced
  • Shimichi Togarashi
  • Pomegranate seeds
  • Cilantro oil (from above)
  • Micro cilantro
  • Fennel fronds (if saved, and I forgot to use it)
  • Sea salt/Maldon salt
  • Lemon

TO ASSEMBLE

In a bowl, lightly toss blanched mushrooms and green beans with cilantro oil,  lemon juice, and salt. Slice scallops into thin rounds.

On the plate:

  1. Season mushrooms and green beans with lemon, cilantro oil, and salt. Arrange salad.
  2. Place scallops on plate, season scallops with crushed sea salt, lemon, and togarashi.
  3. Squeeze an odd number of fennel foam dots.
  4. Garnish with micro cilantro, pomegranate seeds, fennel fronds, and more cilantro oil.