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Recipes
From Page 6
Chef Jean George Vongerichten
To
Serve
Vanilla Icecream
Cocoa powder
Serve with a scoop of vanilla ice cream. Dust
plate with cocoa powder. Put pineapple chip into ice cream and
serve.
Food & Beverage International
Cover Recipe!
Egg Caviar with
Vodka Cream
Paired with
Robert Mondavi Napa Valley Chardonnay
Reserve 1997 & Byron Estate Chardonnay
1997
Makes 4 portions
Egg
|
4 |
eggs |
| 1/4 |
tsp. Salt |
| |
pinch cayenne pepper |
| 2 |
tbs.
butter |
Cut top off of egg. Scramble egg in butter with
whisk constantly moving until egg is lightly curdled. Season with salt and
cayenne. Boil eggshells in water and remove. Gently remove skin from
inside of shell. Put eggs back into shell.
Cream
|
1/2 |
cup whipping cream |
| 1 |
tsp. Vodka |
| 1 |
tsp. Lemon juice |
| |
Scant 1/4 tsp. Salt |
| |
Pinch cayenne
pepper |
Whip cream to a stiff peak. Season with salt
and pepper. Finish with vodka and lemon juice. Put into a piping bag and
reserve.
To
Serve
|
1 |
tsp. Osetra caviar per
portion |
Pipe whipped cream around top of eggshell
filled with the scrambled egg. Top with a spoon of caviar.
To
Eat
Serve with an espresso
spoon. The idea is to combine the hot eggs, cold cream, and salty caviar
in one bite.
Slow Baked
Salmon with Truffled Mashed Potatoes
Paired with
Robert Mondavi Carneros District
Merlot 1996 |
Mashed Potatoes
|
2 |
lb. Yukon gold potatoes |
| |
Salt and freshly ground pepper |
| 3 |
tbs. butter |
| 3/4 |
c. milk |
| 1/2 |
lb. Chopped
truffle |
Boil the potatoes in salted water to cover,
until soft. Remove, peel and pass through a ricer. Bring milk to a boil.
Return potatoes to the pot over very low heat and stir in the butter and
the milk until smooth and creamy. Season with truffle, salt and pepper as
necessary. Keep warm.
Truffle
Vinaigrette
|
11/2 |
tbs. truffle juice |
| 11/2 |
tbs. truffle paste |
| 1/2 |
tbs. sherry vinegar |
| 1/2 |
cup grapeseed oil |
| 1 |
tbs. lemon juice |
| 1 |
tbs. boiling water |
| |
salt |
| |
fresh ground
pepper |
Mix all ingredients except oil in blender.
Blend well then drizzle in oil and season with salt and pepper.
To
Serve
|
4 |
6 ounce salmon steak, skin on |
| 2 |
Brussels sprout sliced and
blanched |
| 4 |
tbs. chive chopped |
| 1 |
tbs. butter |
| |
Cracked black pepper |
| |
Coarse
salt |
Smear a baking dish with the butter and place
the salmon, skin side up, on the butter. Let sit while you pre heat the
oven to 275 degrees F. Put the salmon in the oven and set the timer for 12
minutes. Check the salmon after 12 minutes, the skin should peel off
easily, it should flake, and an instant read thermometer should display
about 120 degrees. Lift skin and scrape off the gray fatty matter on the
skin side. Sprinkle with some coarse salt and cracked black pepper. Place
a portion of mashed potatoes on a plate. Top with a piece of salmon.
Drizzle truffle vinaigrette all around the plate and garnish with Brussels
sprouts and minced chives.
Squab
Onion
Compote
Paired with
Robert Mondavi Napa Valley Pinot Noir
Reserve 1997
Spice
Powder
|
2 |
tbs.
cuminc |
|
| 1 |
tbs. Curry Powder |
|
| 1 |
tbs. cinnamon stick |
|
| 1 |
tbs. ginger |
Grind all and reserve in airtight
jar.
|
Onion
Compote
|
4 |
onions halved and sliced |
|
| 2 |
tsp. Lemon juice |
|
| 4 |
tbs. butter |
|
| |
|
Sweat onions on medium high heat until lightly
golden. Turn heat to low and cook until tender, approximately 1 hour.
Finish with lemon juice, salt and pepper.
Salad
|
2 |
c. baby arugula |
|
| 1 |
tsp. Lemon juice |
|
| 1 |
tbs. olive oil |
|
| |
salt & pepper |
Toss together
Squab
Jus
|
2 |
lbs. Squab bones/meat
chopped |
| 1 |
carrot peeled and chopped |
| 1 |
celery stalk chopped |
| 1 |
tbs. olive oil |
| 1 |
onion peeled and chopped |
| 2 |
clove garlic
smashed |
Heat casserole with oil and add squab. Saute
until well colored. Add vegetables and cook until browned. Add water to
cover and simmer for 20 minutes. Strain and reduce to _ cup.
To Serve Squab
Jus
Debone and split squab.
Season and put onto sizzler with butter, and broil in salamander 6 . 8.
When done dust both sides with spice. Place mound of compote onto plate
and put squab off the side. Garnish plate with some
salad.
Petit Beurre with Fresh Raspberries and
Coconut Cream
Paired with
Woodbridge PortaCinco 1994
Petit Beurre
|
1/4 |
lb. All purpose flour |
| 2 |
oz. Powdered sugar |
| 1/4 |
lb. Almond flour |
| 8 |
tbs. butter softened |
| 6 |
tbs. butter
softened |
In a mixing bowl with paddle, mix both flours,
sugar and 1 lb. Butter. Mix until crumbly. Put on sheet pan and bake at
300 degrees F until golden brown. Let cool. When cool break up into a food
processor and grind. Put back in mixer with paddle and add rest of the
butter. Mix until crumbly again. Remove from mixer and place between two
parchment sheets. Roll it down to 2 . _ mm. Cut our circles and bake on a
sheet pan at 300 degrees F for about 15
minutes. |
Coconut Cream
|
1 c |
cream |
| 1/3 |
c. shredded unsweetened coconut |
| 1 |
tbs. Malibu rum |
| 2 |
tbs. powdered
sugar |
Whip the cream with the sugar until nice and
thick but not at all stiff. It should not even hold soft peaks. Stir in
the coconut and the rum until well combined. To assemble, place a piece of
crepe on a plate, then nap with a little cream, then some of the raspberry
puree.
To
serve
2 1/2 cups
raspberries
2 tbs. sugar
Mash 1 _ cups raspberries with the sugar. With
remaining raspberries make a ring of on each plate the same size as the
cookie. Pipe cream into the ring to fill leaving a small indentation in
the center. Fill with coulis. Top with petit beurre. Dust liberally with
powdered sugar.
Sweet Pea Soup,
Vegetable and Croutons
Paired with Robert Mondavi Napa Valley Fume Blanc Reserve
1997
Soup
|
1 |
tbs. olive oil |
| 1 |
tbs. butter |
| 1 |
onions |
| 1 |
leek white
only |
|
2 |
garlic cloves |
| 11/2 |
lbs. Pea pods emptied |
| 5 |
cups chicken stock |
|
| Wash pods and cut into 1 inch pieces. Sweat onions,
leeks and garlic in olive oil and butter. Add pods and chicken stock. Cook
for 35 minutes and strain.
Garnish
1 tbs. carrot
brunoise
1 tbs. leek
brunoise
1 tbs. celeriac
brunoise
1 tbs. olive
oil
2 garlic clove
4 tbs. whole blanched peas
8 long tiny croutons
Prosciutto
Sweat carrot, leek and
celeriac in olive oil with 1 garlic clove minced. Add whole blanched peas.
Saute long croutons in olive oil with prosciutto and garlic clove
smashed.
To Serve
|
1 |
c. peas |
| 1/2 |
c. whipped cream |
Blanch peas, shock and blend. Heat 6 ounces
soup and whisk in 2 tbs. puree and a 1 tbs. whipped cream.
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