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Recipes
Crudo of Scallop with Honeydew, Cucumbers and Puffed Rice in a Meyer Lemon Vinaigrette
By Dunjab
To make the puffed rice: In a medium sauce pan heat oil to 325°F
- For the puffed rice:
- 1 seedless Japanese or English cucumber, cut into at least 40 paper-thin slices
- 2-3 large or 4 medium-sized diver scallops,cut into at least 20 1/4-inch slices
- 1/2 teaspoon sea salt
- 1/2 cup Meyer lemon vinaigrette (recipe follows)
- 1/4 cup honeydew, chopped into small dice
- 4 tablespoons puffed wild rice (recipe follows)
- 3 cups grapeseed oil
- 1/2 cup wild rice, uncooked
- 1 teaspoon kosher salt
- For the Meyer lemon vinaigrette:
- Zest from one Meyer lemon
- 4 tablespoons Meyer lemon juice (about 2 lemons)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon kosher salt
- Pinch of cayenne pepper
- 3/4 cup grapeseed oil
Gnocchi mit Lauch und Schinken
By Dunjab
Die Gnocchi nach Packungsanweisung zubereiten, dann abschütten und kalt abschrecken
- 500 g Gnocchi (Fertigprodukt)
- 2 Stangen Lauch (längs halbiert, gründlich gewaschen, in kleine Stücke geschnitten)
- 200 g gekochter Schinken (in Scheiben, gewürfelt)
- Salz, Pfeffer aus der Mühle
- Butter für die Form
- 50 g Butter
- 2-3 TL Mehl
- 1/4 l kräftige Fleischbrühe
- 1/4 l Sahne
- Muskatnuss
- Saft von 1/2 Zitrone
- 100 g Comte (gerieben)
Lobster Newburt Sauce
By Dunjab
Using wire whip blend flour and butter in iron skillet over low flame
- 1 pt. hot milk
- 1/3 c. butter
- 1/4 c. bread flour
- 3 egg yolks, beaten
- 1/4 c. heavy cream
- 4 tbsp. sherry
- 2 tbsp. brandy
- Salt and few grains red pepper
Roasted Red Pepper-Tomato Soup
By Dunjab
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from he...
- 3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
- 3 tablespoons olive oil
- 1 onion (7 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
- 1 tablespoon paprika such as pimentón de La Vera (see notes)
- 3 cups vegetable or fat-skimmed chicken broth
- 2 teaspoons fresh lemon juice
- Salt and pepper
- Crème fraîche or plain yogurt
- Chopped parsley
Lemon sauce
By Dunjab
Chop the shallot very fine
- 2 Tbsp. olive oil
- salt and pepper
- 1 tsp each grated orange, lemon and lime zest
- 1/2 cup orange juice
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 minced shallot
- 1 tbsp honey
- 5 tbsp butter
Panzanella
By Dunjab
Prepare a grill or, if you can't grill outside, heat a grill pan on the stove
- ■1 small loaf good quality bread
- ■2 large garlic cloves
- ■2 cups cherry tomatoes
- ■1 small bunch basil leaves
- ■1 8-ounce tub mozzarella balls, "ciliegini", packed in water
- ■3 tablespoons extra virgin olive oil
- ■2 tablespoons vinegar (I like red wine or herb)
- ■sea salt and freshly ground pepper
Smoked Trout Crostini with Boursin and Arugula in Orange-Almond Vinaigrette
By Dunjab
To smoke the trout: To prepare the trout for smoking, create a brine by pouring the water into a large sauce pan,...
- For the trout crostini:
- 2 (8-ounce) trout fillets, preferably ruby
- trout, brined and smoked (brine recipe
- follows)*
- 6 ounces Boursin cheese
- 1 –2 tablespoons heavy cream
- 2 tablespoons fresh-snipped chives
- 1 teaspoon fresh lemon juice
- 1 small, thin baguette
- 1 clove garlic, peeled and halved
- 1 –2 bunches arugula, washed and dried
- 1/2 cup crushed toasted almonds
- Freshly ground black pepper to taste
- Note: Pre-packaged, smoked trout can be substituted, with no brining necessary.
- For the brine:
- 1/2 gallon cold water
- 8 ounces brown sugar
- 5 ounces kosher salt
- 1 tablespoon fresh thyme leaves
- 10 black peppercorns
- 2 teaspoons coriander seed
- Juice from 1 orange or lemon
- 1 clove allspice
- 2 bay leaves
- For the orange-almond vinaigrette:
- 2 tablespoons honey
- 1 minced shallot
- Juice of 1 orange
- 1 teaspoon minced orange zest
- 1 teaspoon fresh thyme leaves
- 1 tablespoon Champagne vinegar
- 3/4 cup olive oil or grapeseed oil
Rasberrry Clafoutis
By Dunjab
1. Preheat the oven to 350°
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- Salt
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- Finely grated zest of 1 lemon
- 1/4 cup plus 2 tablespoons milk
- 1 1/2 pints raspberries (3 cups)
- Confectioners' sugar, for dusting
Cinnamon Parfait
By Dunjab
Milch und Zimtstange langsam aufkochen
- 200 Milliliter
- Milch
- 1 Stange
- Zimt
- 4 4
- Eigelb (ganz frisch)
- 120 Gramm
- Zucker
- 400 Gramm
- Schlagsahne
- Zimt (gemahlen; zum Bestäuben)
Pomegranate, Beet and blood orange salad
By Dunjab
Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teas...
- 4 medium beets
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup water
- 1/4 cup blood orange juice (from about 1 blood orange)
- 1 tablespoon pomegranate molasses*
- 1 tablespoon white wine vinegar
- 1 medium red onion, thinly sliced
- 3 blood oranges, peeled, cut into1/4-inch-thick slices
- 1 cup pomegranate seeds (from one 11-ounce pomegranate)
- Read More http://www.epicurious.com/recipes/food/views/Pomegranate-Beet-and-Blood-Orange-Salad-108809#ixzz19HSH5Evk