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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: November 27, 2011


RECIPES For Carpaccio Of Wild Salmon & Puff Pastry Vegetable Tart are posted on the November 27 Blog


RECIPE

Serves 4

A CookTale

This is a redux of my first attempt to prepare a Mousse with other ingredients than Smoked Salmon. For a full description, I refer you to the November 17th CookTale. This version did have slight variations, which is only natural for me on a second go-around.

INGREDIENTS For the Mousse

6 Diver Scallops
Sea Salt & Black Pepper (generously applied)
3 large Shallots (crushed & peeled)
1/2 cup of Mayonnaise (prepared is fine)
1/2 cup of Creme Fraiche or Sour Cream
1/2 Bunch of Chives (finely diced)
Juice of 1 Lemon (strained)
1/2 cup of boiling water +2 envelopes of unflavored Knox Gelatin
A stovetop smoker
1 TB of Cameron Apple Wood Chips

METHOD

1. Prepare the smoker according to the product’s directions. Add the Scallops to the smoker’s wire grill, cover & allow about 10 minutes to reach the proper level of smokiness.

2. Cut the Scallops in half, and add to the processor bowl, along with the Shallots and 12 Chives. Puree until you have a smooth mixture. Add the Creme Fraiche or Sour Cream, pulse a few times to thoroughly combine.

3. Combine the Lemon Juice & boiling water in a small saucepan. Sprinkle with the Gelatin, place over low heat & stir until dissolved. Stir this into the Scallop mixture.

4. Cover the bottom of a rather small terrine with parchment. Spoon the mixture into the terrine & smooth the surface. Sprinkle additional finely diced Chives on top. Seal with Saran wrap & refrigerate until firm.

INGREDIENTS For the Aspic

1-1/2 cups of Clam Juice +1 Cup of water
1 cup of Dry White Wine
1 medium Onion (sliced)
6 Parsley stalks
Sea Salt & White Pepper
1-1/2 envelopes of unflavored Knox Gelatin

METHOD

1. Combine all the ingredients in a saucepan. Bring to a boil, reduce and simmer for 30 minutes. Strain & return to the heat, cook down to 2 cups. Sprinkle Gelatin over the broth. Stir until dissolved. Taste the Aspic for seasoning.

2. By TB, add the Aspic to the firmed Mousse. Allow the Aspic to set in the fridge & repeat until the proper amount of it has been added. Save the remaining Aspic in a wide dish & refrigerate. At serving time, dice the Aspic into small cubes & add to each serving plate.



 

RECIPE

Serves 4

A CookTale

This might be the simplest yet most extraordinary brunch dish you could prepare. We have been serving it since the mid-seventies when it was served to us at a dinner party in Conneticut, prepared by one of the guests, Jacques Pepin. Our eyes just about popped out of our heads, and our mouths said Wow. In our thirty-odd years of entertaining since that memorable evening, it’s never failed to be impressive and delicious.

INGREDIENTS

1-1/2 lbs of Wild Organic Salmon (skin on preferred)
1 Medium Red Onion (1/4″ dice)
1/2 Cup of Capers (drained)
1 Lemon Zested + the Juice
Sea Salt & Black Pepper (go light on the salt)
1/4 cup of EVOO (the best you have)

METHOD

1. About 1 hour before preparation, place the Salmon in the freezer just long enough to firm it up for easier slicing.

2. Thinly spread a layer of EVOO onto a large attractive platter. Start to thinly slice the Salmon on the bias with a very sharp knife. (Actually there is one called a Salmon Knife.) Continue to slice & overlap each piece until the platter is completely filled.

3. Sprinkle on the diced Red Onion, the Capers, the Lemon Zest & the EVOO. Lightly season & allow to marinate at room temperature for at least 30 minutes.

4. With a wide lifting spatula simply scoop up 6 slices of Salmon for each plate, & spoon on EVOO, Onions & Capers. Add a slice of Lemon & serve.


RECIPE

Serves 4

A CookTale

Using Pepperidge Farm Puff Pastry, we rolled out one sheet to 11″ X 11″ & cut it into four squares. We proceeded to add the vegetables to the center, carefully leaving a frame on all sides.

There is a second brand in the market from the Dufour Pastry Kitchens in the Bronx. If someone knows where it’s available in the Hudson Valley, I would appreciate knowing.

INGREDIENTS

1 sheet of Puff Pastry (just at the point of being defrosted)
2 large Sweet Onions (thinly sliced on a Mandoline)
Roma or Campari Tomatoes (thinly sliced)
1 medium Zucchini
4 TB of Butter (for the Onions)
1/4 cup of Dried Thyme
2 TB of EVOO
Kosher Salt & Black Pepper
1 Egg lightly beaten with a tsp of water (for the Egg wash)

METHOD

1. Heat the oven to 425F degrees.

2. Heat a large saute pan & add the 4 TB of Butter. When the sizzling stops, add the sliced Onions & 1/2 cup of water. Cover the pan & sweat the Onions for 30 minutes. Remove the cover & continue to cook until very soft. This could take another 30 minutes. Do not allow it to dry out, adding water as required.

3. Slice the Tomatoes & the Zucchini. To prepare the Puff Pastry squares, add a hearty spoonful of Onions as the base of the Tart. Sprinkle on the dried Thyme. Top with the Tomatoes & the Zucchini in an attractive design. Sprinkle with EVOO & Salt & Pepper. Place the four Tarts on a non-stick baking sheet.

4. Whisk the Egg with a few drops of water & brush on the all sides of the Pastry’s frame.

5. Place the baking sheet into the oven for 15 minutes undisturbed.

6. Plate & drizzle with EVOO.