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

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.

DSCN2692blog

[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.

Baby Octopus, Soft-Shelled Crab, and Wild White Shrimp in Red Curry

It’s been a really long time since I last made Thai red curry at home. I wanted something quick to reheat for lunch with less fuss. The seafood for this initial dish is quite fussy but mainly because my kitchen is so small. For lunch reheats, I’m just going to cook the number of shrimp I would like to eat in the portioned curry plus some vegetables.

[Makes 2 quarts]

DSCN2652

For the Curry

  • 2 garlic cloves, minced
  • 2-inch ginger, sliced into thin planks
  • 2 shallots, sliced thinly
  • ½ cup red curry paste
  • 1 TBS fish sauce
  • 2 TBS brown sugar
  • ½ cup dashi broth
  • Three 14 oz. cans coconut milk
  • 2 limes, juiced
  • Olive oil

In a large pan, coat the bottom of it with olive oil on low-medium heat. Sweat the shallots. Then stir in the minced garlic and ginger, and cook for 30 seconds or until aromatic.

Add the curry paste, fish sauce, brown sugar, and mix well to coat completely. Shake the cans of coconut milk before opening and pour into the pan with the dashi broth and lime juice. Increase heat to medium, and bring the curry to a simmer and cook for 5 minutes. Adjust seasoning for taste. Pour through a mesh strainer and into a clean pot.

TO ASSEMBLE

Arrange whatever seafood (or protein or tofu) you want into a bowl, add in vegetables (I used bok choy and cucumber), pour the curry into the bowl, garnish with sliced jalapeño, cilantro, and Thai basil. Serve with jasmine rice.

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.

DSCN2644

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.

Dim Sum: Har Gow 蝦餃

This is my fourth attempt at trying to make my favorite dim sum: Har Gow, which is a traditional type of steamed dumpling served during dim sum, the Chinese equivalent of brunch but without the alcohol. It’s widely known that this dish is the ONE that dim sum chefs are judged on because it’s the epitome of dim sum. Whenever I try a new dim sum spot, I do indeed judge everything about the restaurant on their quality of har gow.

There are so many recipes and resources available yet none of them are foolproof nor tested out to yield perfect results. I have been trying to get the dough recipe down to perfection and for the previous three times, I have failed due to the dough. The filling is easy; it’s basically just shrimp and you can add in bamboo shoots or water chestnuts or something else to give it some texture.

I’m not that skilled yet in rolling dough into perfect circles so I used a ring mold to cut out 3½-inch circles.

DSCN2592

Makes approximately 20 dumplings.

For the Filling

  • 3 water chestnuts
  • 1 lb shrimp
  • 1-inch ginger, microplaned
  • 2 tsp sugar
  • Pinch of salt
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp ground white pepper
  • 2 tsp sesame oil

Peel and finely mince the water chestnuts into little cubes.

Peel and de-vien the shrimp. Then using the side of your knife, smash the shrimp and roughly chop them. Place them into a mixing bowl. Add all other ingredients except for water chestnuts. Thoroughly mix shrimp until it gets sticky, add the water chestnuts just to combine, and place in refrigerator until ready to use.

For the Dough

  • 1 cup wheat starch
  • ½ cup tapioca starch
  • 6 TBS/3 oz. boiling water
  • 1 TBS oil

In a mixing bowl, add the two starches and using a spoon, stir starches while slowly adding the boiling water. Continue to stir until the mixture has turned translucent. Add the oil next and continue to stir. While the dough is still hot but cool enough to handle, knead the dough for a few minutes until it becomes a smooth dough ball. Cover the dough with a damp paper towel while you set up your steamer.

I noticed that my bamboo steamer just barely fits into my rice cooker so I steamed them that way since I have two bamboo steamers so I could fit 12 dumplings per steam, instead of using the steamer rack that comes with the rice cooker.

TO ASSEMBLE

Roll dough into a long cylinder and either cut or tear off little 1-inch pieces and roll them into 3½-inch (diameter) circles. Place a little filling in the center and wrap dumplings. It’s difficult to explain how to wrap them and there are several ways to close dumplings. Do what works best for you or YouTube it.

Make sure that dumplings have an inch of expanding space during the cooking process. Steam for 10 minutes and serve with soy and chili sauces.

Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime

I held a rooftop party yesterday and this was one of the things on the menu. I’m amazed at how well the sauce came out. It was so good that I was drinking it.

Yields 1 quart sauce.

shrimp[100% organic, shrimp from Thailand]

For the Shrimp

  • 1 lb shrimp, peeled with tail intact, deveined
  • ½ cup unsweetened coconut milk
  • 1 clove garlic, minced
  • ½ TBS ground tumeric
  • ½ TBS fish sauce
  • 1 tsp red curry paste
  • 1 tsp ground coriander
  • ½ tsp sugar
  • ¼ tsp dried ginger

In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.

Grill/sauté/bake the shrimp until cooked through then skewer shrimp.

For the Peanut Sauce

  • 3 cups unsweetened coconut milk
  • 2 TBS Thai red curry paste
  • ½ cup (fresh) peanut paste
  • 1 tsp honey
  • 2 TBS soy sauce
  • 1 TBS fish sauce
  • 1 lime, juiced
  • 2 TBS brown sugar

Heat the coconut milk in a pot over medium heat. Add the red curry and whisk thoroughly to blend the paste into the milk. Add the remaining ingredients and simmer until thickened, about 5 minutes.

Take the pot off the heat, and let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with the grilled shrimp.

For the Garnish

  • Fresh cilantro, picked
  • Roasted peanuts
  • Sprouts (not pictured)
  • Lime wedges

TO ASSEMBLE

Add the peanut sauce to the bottom of whatever you are using to serve, sprinkle and arrange the garnish ingredients. Place the shrimp skewer in the cup/glass and serve.

Risotto with Shrimp & Sea Beans

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

I absolutely LOVED this course because it was shrimp overload!

Serves 6.

DSCN2185

[100% organic]

For the Shrimp Stock

  • 2 lbs large Mayan shrimp/prawns, heads removed and shelled
  • 3 carrots, chopped
  • 2 onions, chopped
  • 3 celery stalks, chopped
  • 3 TBS brandy
  • ½ cup white wine
  • 2 TBS tomato paste
  • 1 garlic head, cut horizontally
  • 2 tarragon sprigs
  • 2 bay leaves
  • 2 TBS black peppercorns
  • 2 thyme sprigs
  • 7 oz. diced tomatoes
  • Canola oil
  • Salt & freshly ground black pepper

Peel shrimp and leave the tails intact. Place shrimp aside in the refrigerator.

In a Dutch oven or very large pot, heat canola oil until smoking hot. Add in shrimp heads and shells and develop a deep orange color, stirring occasionally, for 5 minutes. Then sauté mirepoix (carrots, onions, celery) until there is some color. Add in tomato paste and cook it thoroughly. Flambé with brandy then deglaze with white wine.

Add in diced tomatoes, garlic head, tarragon, bay leaves, peppercorns, and thyme, along with enough water to cover. Bring to a boil then simmer for 1 hour. Strain and discard solids.

Reheat stock for risotto making.

For the Risotto

  • 2 onions, finely diced
  • 2 TBS olive oil
  • 1½ cup Arborio rice
  • ¾ cup dry white wine
  • Shrimp stock from above, as needed
  • Salt & freshly ground pepper
  • 1 cup sea beans, lightly packed

In a pan on medium-low heat, heat the olive oil. Sweat the onions until translucent. Stir in the rice and make sure the oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.

Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is almost al dente. 

Stir in sea beans and keep warm before serving.

For the Finish

  • Reserved shrimp
  • Salt
  • Canola oil
  • 1 handful sea beans
  • Tempura batter

In a large pan, sear shrimp with canola and salt. Keep warm and set aside.

Dip sea beans in tempura batter and fry lightly in a pot of oil.

TO ASSEMBLE

Spoon risotto in a bowl, place shrimp in center and top with tempura sea beans.

DSCN2189