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).

dscn2746b

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.

img_0501

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.

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.

Seared Quail, Red and White Quinoa, Polenta, Roasted Zucchini with Montegrato Pedro Ximénez Reduction

When I do dinner parties, I don’t actually get to really enjoy my food that much because I’m busy cooking and plating and moving onto the next course. That’s not the case when I cook for myself! I had some leftover of the sherry vinegar reduction that I made from Thanksgiving and it has kept well in the fridge!!

Even though this recipe serves two, I finished it all by myself.

Merry Christmas!

Serves 2.

DSCN2476b

[100% organic]

For the Brine

  • ¼ cup salt
  • 4 cups water
  • 4 bay leaves
  • 1 TBS whole black peppercorns
  • 4 quails

Bring everything (except for the quails) to a boil and cool down immediately. Submerge quails in this brine for at least 6 hours in the fridge.

For the Polenta

  • ½ cup cornmeal
  • 2 cups water
  • 2 TBS butter
  • Whole milk, as needed
  • Salt & freshly ground black pepper

In a pot, bring 2 cups of water to a rolling boil. Pour in cornmeal in a steady stream and whisk vigorously. Keep on whisking until cornmeal begins to thicken. Turn heat to low and cook for 20 minutes, remember to whisk every few minutes to prevent sticking. Once polenta is almost done, mix in butter, season with salt and pepper. Add whole milk to desired consistency. Keep warm.

For the Zucchini

  • 2 zucchinis
  • Chive oil
  • Salt & freshly ground black pepper

Toss chopped zucchinis in chive oil, salt, and black pepper. In a preheated 425°F oven, roast vegetables for 15 minutes. Keep warm.

For the Quinoa

  • ½ cup red quinoa
  • ½ cup white quinoa
  • 4 cups chicken broth
  • 1 thyme sprig
  • 1 garlic clove, crushed
  • Salt

I cooked everything in my rice cooker. If you have one, use it.

If not, bring the chicken broth to a boil, add in quinoa, aromatics, and salt. Then return to a boil and turn on low, covered, for 20 minutes, or until add broth has been absorbed. Fluff with fork and keep warm.

For the Montegrato Pedro Ximénez Reduction.

TO ASSEMBLE

Remove quail from brine and pat dry. Lightly season with salt and pepper on a wire rack. Sear quail skin-side down in either neutral cooking oil or butter. Sear for 2 minutes and then flip over for another minute. Allow quail to rest before cutting.

Seared Scallops, Edamame Purée & Cumin Froth

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

A few weeks after I made the first draft, I realized that I didn’t have any seafood dishes so that’s how this dish came to be.

DSCN2424

Serves 8.

For the Edamame Purée

  • 1 shallot, finely diced
  • 1 TBS of grapeseed oil
  • 1 lb frozen shelled edamame
  • 1 cup of milk
  • Salt

Sweat the shallots in the oil. Add the edamame, milk, and pinch of salt and simmer for 10 minutes.

Before pouring into a blender, strain off excess milk but save the milk. Blend until smooth, add enough saved milk to make a thick purée. After blending, cool immediately over an ice bath. The bright green color will fade very quickly if not cooled down as soon as possible. Store in a container in the fridge before the finish.

For the Cumin Froth

  • 4 TBS crème fraîche
  • ½ cup dashi
  • 2.5 g cumin seeds
  • 2.5 g soy lecithin

Combine all ingredients into a blender for 1 minute. Then pour into a small pot and heat gently. Too hot or cold in temperature and the foam won’t be stable and will collapse easily. Using an immersion blender or a hand blender fitted with an aerator, foam up the mix then let it rest for a minute before serving.

For the Scallops

  • 8 scallops
  • Olive oil
  • Butter, as needed
  • Salt
  • Freshly ground black pepper

Clean your scallops and pat dry. Salt and pepper the scallops on both sides. In a very hot pan with a little oil, sauté the scallops for about 2 minutes per side.

TO ASSEMBLE

In a pan, melt 1 TBS butter then gently heat up edamame purée. Adjust seasoning if needed. Spoon purée into the center of the plate, add a seared scallop, and lastly, spoon the froth around to finish and serve immediately!

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.

DSCN2173

[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.

Branzino over Roasted Parsnips & Quinoa with Chardonnay Foam Sauce, Lemon Ash

This third course took a long time to develop, like all the components tying together. I originally wanted to do some kind of a purée and have the fish rest on top of that but then I realized that I don’t have a starch dish for my 5-course dinner. I wanted to make farro again but Whole Foods was out of that, like completely empty in the bulk section!! I was then torn between couscous, rice pilaf, and quinoa. I opted for quinoa.

Serves 2.

DSCN1735b

[100% organic]

For the Lemon Ash

  • 1 lemon, sliced and seeds removed

In the oven, incinerate one lemon at 500°F or under a broiler. Once cool, blend in a blender and pass through a fine strainer. Place in an airtight container and set aside.

For the Wine Foam

  • Half a bottle of Chardonnay
  • Aromatics – whole black peppercorns, parsley stems, tarragon sprigs, garlic, bay leaves, thyme sprigs
  • ½ cup milk
  • ½ cup cream
  • Salt

The white wine used in this reduction should complement the fish. In a pan, reduce wine with aromatics until almost dry. Add in milk and cream and bring to a simmer. Simmer and infuse for 15 minutes. Strain and season.

Before serving, using an immersion blender, foam up sauce.

For the Parsnips

  • 4 thin parsnips
  • Olive oil
  • Thyme sprigs
  • Salt

Preheat oven at 400°F. Peel parsnips and cut into obliques. Place parsnips in a baking pan and season with olive oil, thyme sprigs, and salt. Cover with foil and bake for 30 minutes then unwrapped for another 10 minutes. When tender, set aside to cool.

For the Quinoa

  • 1 cup quinoa
  • 2 onions
  • Parsley, finely chopped
  • 4 cups chicken stock
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • Bouquet garni
  • Salt and freshly ground black pepper

The chicken stock sold in stores are usually lacking flavor so go ahead and make a reinforced chicken stock. Sweat one onion, thinly sliced, in a saucepan. Then add in chopped celery and carrots. Once a little caramelized, add in chicken stock and bouquet garni. Reduce by more than half, then strain and continue to reduce. Reduce until you have a little less than one cup.

Cook quinoa with two cups of water and bring to a boil. Reduce heat, cover with lid, and simmer until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes. Once cooked, cool on a tray.

In a large pan, sweat the other onion, small dice, and then add in parsnips, quinoa, and reduced reinforced chicken stock. Heat through, adjust seasoning, add in chopped parsley, and keep warm.

For the Branzino

  • 4 branzino fillets, with skin
  • Butter
  • Thyme sprigs
  • Canola oil
  • Salt and freshly ground black pepper

Season fish with salt and pepper. In a hot pan, coat the bottom with canola oil. Place fish fillets skin-side down and turn heat down to low. Add in a cube of butter and thyme sprigs. Wait until butter is bubbly, then baste flesh-side of the fish with a spoon. Once fish is white, not pink, turn off heat and quickly flip each fillet over and cook flesh-side for 3-seconds. Remove from pan and place on a wire-rack.

TO ASSEMBLE

Spoon quinoa parsnip mixture onto a plate, place branzino fillet on top. Spoon wine foam over fish and sprinkle with lemon ash.

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.

DSCN1638b

[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.