Recipes from Sep 2010 KTC Event

October 20, 2010

William forwarded these on from our recent event at Julie and Brad’s house – click on through to get the goods!

Chermoula

1 bunch Cilantro – your choice to use or not, I did not use it Rick – leaves only
1 handful Italian parsley leaves
4 cloves garlic, roughly chopped
2 TBL Smoked Paprika
1 TBL ground cumin
2 tsp grated fresh ginger
Big pinch of saffron
½ tsp coriander seeds
3 TBLS Olive Oil
Juice of 1 lemon
1 tsp. kosher salt
1 tsp. Slap Ya Mama
Fresh Thyme leaves about ¼ cup
Fresh Rosemary leaves about ¼ cup
Fresh Marjoram leaves about ¼ cup
Any other herbs of spices you would like to use

Place all ingredients in a food processor or mortar and pestle. Process until a thick, moderately rough sauce is formed.

Clean Shrimp (flippers) cut down the center and through the shell

Combine with Chermoula place in bowl and refrigerate over night

Place on ½ pan and broil about 2-3 mins

Smoked Sturgeon and Salad

I bought my Sturgeon from Gerard and Dominique. You might like to source is in a smaller portion. It was necessary for me to buy a complete filet and I have a lot left over. You might be able to smoke it yourself or ask a friend that you know does a good job of cold smoking to do it for you.

Salad

1 bunch Italian parsley leaves chopped
1 bunch green onions small slices about 1/8 inch
1 cucumber peeled and diced mirepoix
1 bunch radishes cleaned cut in half from North to South Pole and sliced very thin

Combine with sour cream – I added some spices to give it a little more flavor but not too much

Sautéed Scallops on Emmer Farro / Wild rice Risotto

Risotto

I made this in my rice cooker

¼ cup Wild Rice
¾ cup Farro
3 cups chicken stock
1 shallot chopped brunoise
Salt and Pepper to taste (won’t need much salt with the stock)

Cook on brown rice setting it took about 2 + hours in my cooker
Place in covered dish with mushrooms added and refrigerate over night. When you are ready to serve add yogurt about1/2 cup or what you think is enough

Finely chopped cashews – I bought the salted roasted nuts

About 8 or less depending on the size of the mushrooms of your choice – I used Shiitake mushrooms sautéed in butter with salt and pepper and added to the Farro/rice combination when finished. I included the brown butter that was in the pan.

Beurre Rouge Sauce

As you could tell it was more Tanne than Rouge

1 1/2 cup dry white wine
I used about ½ cup Antica Formula Vermut Pregiato
If you want Rouge use red wine rather than white or the vermouth
1 shallot chopped brunoise
About 1 stem of thyme leaves
Reduce to about ¼ cup
Strain and keep only the liquid
This can be done ahead of time – at least on day ahead
Return to heat with ½ cup wine and reduce add 1 TBL lemon juice (more if needed) remove from heat and add ¾ stick of butter – cut into pieces and add pieces while whisking DO NOT REHEAT AT THIS POINT OR IT WILL SEPARATE If it does separate just add a little wine and whisk until it comes back together.

Saumon en Croute

Two packages of puff pastry thawed (if you buy it the day before leave it in your refrigerator to thaw
Two fillets of salmon (I buy a whole fish and have it filleted and you might want to have them take out the pin bones and remove the skin. If ever you want to learn to do this just ask me and/or Rick)
For the Spinach Mousse
1 box of washed spinach

In your food processor add
2 handsfull spinach
1 egg white (save the yolk for brushing the dough later)
¼ cup pine nuts
Enough stale bread to give it a thick consistence (about four slices with crust removed It’s better to add too little and add more later)
Stomach of the fish cut into ½ inch pieces
Salt and Pepper
3-4 TBL Cognac
Process until a smooth paste – again add more bread if it is too runny

Open one box of dough – Place one piece on a well floured table to your right
Brush the left side of that piece with water and overlap the second piece of dough by about ½ inch and press together. You will now have a rectangle of dough. If you have had the pin bones removed and the skin taken off you then would cut off the stomach. That would be the piece of white covered meat on the ventral side of the fillet. If the fin bone is still attached, remove that as well and save the stomach for the mousse. Roll out the dough as needed for the size of your fish. Place leaves of spinach (no stems) on dough just wide enough and long enough on which the fillet can rest. Place the right fillet, head to your left, on the dough, skinless side down. Spread the spinach mousse on the fillet. Place the second fillet on top of the “moussed” fillet. Cover the top of the fish with a layer of spinach leaves. The layers should be only one leaf deep.

On another surface place the second box of dough in the same fashion as the first. When ready and before topping, brush around the fish with a coat of water so the layers of dough will stick together. After placing the top layer of dough in place press the dough together with your thumb using the side of your thumb from the nail to the fist joint. This should be a rather tight fit with very little air space between the dough and the fish. Trim the dough such that about one and a half inches of dough is left around the fish. Brush this margin with water and fold over toward the fish. Press down with the tines of a fork and the push the dough as if were the edge of a pie. Ask me if I did not make this clear.
Finish the fish with marks to look like a fish (See Picture)

Left fished Saumon en Croute onto a parchment covered ½ pan and bake in a 350 degrees F oven for about 1 hour. Test for doneness with a meat fork inserted into the middle of the fish for the count of 10 and place it on your tongue. It should be hot

Pickled Grape and Cucumbers

1 lb grapes
1 cup white wine vinegar
1 cup granulated sugar
1 ½ tsp mustard seed
1 tsp whole black peppercorns
1 (2 ½ inch) cinnamon stick, cut in half if using two jars.
¼ tsp salt

I used only the number of grapes that I needed and on cucumber. I also did not peel the cucumber because I like the green color.

Put all the ingredients, with the exception of the grapes and cucumber slices, in a pot and bring to one boil. Let cool before adding to the grapes and cucumbers. I used one jar for each and therefore broke the cinnamon stick in half

Slice off a small amount of the grape from the stem end.
Slice the cucumbers as thin or thick as you like

I held these in the refrigerator for a week and I notices that the grapes were starting to brown a little on the cut end. Just a thought

White Gazpacho

2 cups crustless stale bread, broken into pieces
2 cups chicken or vegetable stock (I used chicken)
1 ½ tsp salt
1 cup slivered blanched almonds
2 cups green seedless grapes,
2 cucumbers, peeled, seeded and chopped
1-3 chopped garlic cloves
2-3 TBLS sherry vinegar or cider vinegar (I used sherry)
¼ cup olive oil
Chives to garnish if you are serving as a soup course

Heat the stock until it is steamy. Remove from heat and add the stale bread. Let it cool
(I did not do this step. I put everything in the food processor and let it rip)

Smoked Eggplant

I cut the eggplant in half from North to South Pole and smoked on the BBQ until very tender. I scooped out the meat and discarded the skin. I then pasted it through a fine sieve and the added heavy cream and butter until I had the thickness that I wanted. This mousseline could be used under a fish or meat course as one of the vegetable much like potatoes, or mousseline of cauliflower or carrot. Salt and Pepper to taste – add any spice that you might like – I didn’t add anything other than the cream butter salt and pepper

Cheese Plate

There is no recipe. Choose the cheeses that you want and the fresh fruit, breads, crackers that you want and call it good

Medley of Fresh Fruit on Buttermilk Short Cake Biscuits

To my buttermilk recipe I added half again the amount of butter and depending on the volume of dough some lavender and rose petals. When I did a test biscuit and I only use ¼ plus 1 Tbl of flour I used about ½ tsp lavender and the same of rose petals. Test it for yourself and see if you would like more or less of each or more of one than the other. Such fun to play…….

Apple Cider Caramel

We all know how to do the caramel from the class at Anne and Ricks. I used 2 cups of apple cider with a vanilla bean sliced open and scraped. At a full boil on high reduced it to about 1 ½ cups in about 15 mins and then added ½ cup packed brown sugar and continued on high for about another 6 or so mins until it thickened. I then took it off the heat and added, a pieces at a time of 1 stick of butter whisking it in until it was well amalgamated.

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2 Responses to “Recipes from Sep 2010 KTC Event”

  1. Heather Says:

    There have been so many great recipes and pictures on your blog… and it is all making me so hungry!


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