my personal feast - winter 2010
Friday Night Dinner Menu
crostini of
manchego
fresh tomato sauce, walnuts, rosemary
marinated kale
hazelnuts, percorino, sherry vinegar
-
sole crudo
hemp seeds, black sea salt
-
seared sesame tuna
purple peruvian potatoes, piquillo-chorizo sauce, brussel sprout leaves
-
chocolate soufflé
Close Up
Two of my dishes from Paloma shot by the awesome photographer, Gisel Florez.
The lamb shank and the onion rings.
http://www.giselflorez.com/
Raw Delight
Nori Rolls
Spring is at our heels. Here's a recipe for Raw Nori Rolls to kick off the season right. The "rice" is cauliflower put through a cusinart and can also be the basis for a raw "cous-cous" style salad with lots of fresh herbs, raw nuts and olives (which are raw!).
Cauliflower "Cous-Cous"
3 cups cauliflower floretes
1/4 cup olive oil
juice of one lemon
salt to taste
put floretes in a cusinart and process till it resembles cous cous and no large pieces remain.
put all ingredients in a bowl and mix thoroughly.
Nori Rolls are easy to prepare and you can add any raw veggie you maybe partial to. Sushi rolling mats are good to use but if you don't have one, like me here are some tips to keep in mind...
1. Use a dry surface and try to move fairly quickly. If the nori, the outer seaweed layer, becomes too wet it will melt leaving you with a busted roll.
2. When rolling anything, a strudel, a jelly roll, a summer roll, always remember its all about the first roll. As you make you initial roll make sure its tight and compact and that the insides are distributed evenly thoughout the entire length. Once you attain this the remaining should be easy an easy roll.
4. Have a sharp knife handy to cut the rolls.
1. Use a dry surface and try to move fairly quickly. If the nori, the outer seaweed layer, becomes too wet it will melt leaving you with a busted roll.
2. When rolling anything, a strudel, a jelly roll, a summer roll, always remember its all about the first roll. As you make you initial roll make sure its tight and compact and that the insides are distributed evenly thoughout the entire length. Once you attain this the remaining should be easy an easy roll.
4. Have a sharp knife handy to cut the rolls.
I made a peanut dipping sauce to add elements of protien and bold flavor. The hosin isn't raw so you may choose to omit it, I chose to cheat a bit.
Peanut Sauce
2 tbl of raw peanut butter
4 tsp cider vinegar
1 tbl hosin
3 tbl water
2 tsp sesame oil
2 tsp shoyu
1 tsp tamarind paste (you can subsitute for juice of half lemon and cut water to 2 tbl.)
1/4 tsp minced garlic (about half clove)
1/2 tsp minced ginger
1/8 tsp chili powder, or more to taste
Incorporate all ingredients well in a bowl.
Peanut Sauce
2 tbl of raw peanut butter
4 tsp cider vinegar
1 tbl hosin
3 tbl water
2 tsp sesame oil
2 tsp shoyu
1 tsp tamarind paste (you can subsitute for juice of half lemon and cut water to 2 tbl.)
1/4 tsp minced garlic (about half clove)
1/2 tsp minced ginger
1/8 tsp chili powder, or more to taste
Incorporate all ingredients well in a bowl.
french lesson
pate a choux-
A dough made by heating up milk, water, butter and flour, then adding eggs while still warm (great play by play instructions). Choux is the base used for croquembouches, cream puffs, eclairs, profiteroles, gougeres and around here, breakfast egg and cheese sandwiches.
Chai Ice Cream Profiterole Ganached
Chai Ice Cream Recipe
2c milk
2 chai teabags
1/8 salt
6 egg yolks
3/4c sugar
2c heavy cream
In a heavy sauce pot heat up your milk, once gently warmed remove fire, add teabags, salt and sugar and allow seeping for 10-15minutes.
In the meantime sort out your egg yolk, whisk to break and combine.
Add the cream to the milk mixture and warm till almost a boil. Temper cream into the yolks (the process of tempering should be googled if you are unclear). Return custard to pot and stir constantly till its thick enough to coat the back of your spoon.
Immediately remove and cool completely using an ice bath before pouring into an ice cream maker.
In the meantime sort out your egg yolk, whisk to break and combine.
Add the cream to the milk mixture and warm till almost a boil. Temper cream into the yolks (the process of tempering should be googled if you are unclear). Return custard to pot and stir constantly till its thick enough to coat the back of your spoon.
Immediately remove and cool completely using an ice bath before pouring into an ice cream maker.
Great Julia Child Video On Pate A Choux
**link requires you scroll down a bit to find**
cookbooks i ♥
Cheese Making At Its Best
courtesy of Luxirare.com, the coolest instructional video...
Holiday Recap
