Recipe Summary

                                               

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

 

Ingredients

1/2 cup dry red wine
1/4 cup minced shallots
1/2 teaspoon red wine vinegar
2 8-ounce Gold potatoes
Fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided
2 tablespoons whole milk
1/2 cup sour cream
4 tablespoons chopped green onion tops, divided
4 ounces smoked salmon, chopped
1/4 cup water
4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips
Cracked black peppercorns
Chopped fresh chives 

 

How to cook

 Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 40°°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.

Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

 

Wine Suggestion: a Domaine de Brully - Chardonnay 2004 (AOC Burgundy)

 

Bon Appetit

Brice 

 

 

 

 

 

                                                                                                                                                                                    
Recipe Summary

Difficulty: Medium
Prep Time: Less than 30 minutes
Cook Time: 10 to 30 minutes
Yield: 1 servings

                 

Ingredients

For the oyster tempura
50g/1¾oz plain flour
1 tbsp cornflour
salt and freshly ground black pepper
50ml/2fl oz fizzy water
2 oysters, shucked (reserve the shells)
500ml/18fl oz vegetable oil for deep frying
For the spinach salad
75g/2½oz baby spinach
¼ red chilli, sliced
½ small shallot, peeled and finely chopped
1½ tbsp extra virgin olive oil
¼ lemon, juice only
1 slice streaky bacon, chopped, fried until crisp
1 tsp sesame seeds
For the chilli sauce
1 red chilli, deseeded and finely chopped
1 small shallot, finely chopped
1 tbsp soy sauce
½ lemon, juice only
dash olive oil                                                                                                                                                                     

How to cook

1. For the tempura, sift together the flour and cornflour into a large bowl. Add the salt and freshly ground black pepper and gradually whisk in the fizzy water until the mixture has become a smooth glossy batter of the consistency of double cream.
2. Fill a large saucepan or deepfat fryer with vegetable oil and heat until a small cube of bread turns golden in 30 seconds when added (CAUTION: Hot oil can be dangerous. Do not leave unattended). Dip the oysters into the batter and shake off the excess batter. Add to the hot oil and cook for three minutes or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
3. For the salad, place all the salad ingredients into a large, clean bowl and mix well.
4. For the chilli sauce, put all the sauce ingredients into a small clean bowl and mix well.
5. To serve, place a little of the spinach salad into the shucked oyster shells, Place the oyster tempuras on top and the pour over the chilli sauce. Serve immediately.                                                            
                                                                                                                                                                         

Wine Suggestion: a  Chateau de Souche - Muscadet sur lie 2003  ( AOC Muscadet)

Bon Appetit

Brice

                                                                                                                                            

 

Recipe Summary

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 servings 

 

 

 

 

Ingredients

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing:
1 pound fresh spinach, washed and stems removed
2 tablespoons butter
8 ounces chanterelle or morel mushrooms, thinly sliced
2 tablespoons minced shallots
1/4 cup white wine
1 pound lump crabmeat, carefully picked over and cartilage removed
1/4 cup minced parsley
Salt
White pepper
1 3 -- 4 pound boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness

For the Perigourdine Sauce:
1 tablespoon butter
1 fresh truffle, approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced
6 ounces duck or goose foie gras, cut into small cubes
Salt and white pepper
1/2 cup madeira
2 cups demi-glace

How to cook

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain.

In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.

Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.

Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.

For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. Yield: about 2 cups

Wine Suggestion: a nice White Wine: a Tokay Pinot Gris AOC from Alsace (France)

 

Bon Appetit

Brice