Chilled Avocado and Cucumber Soup 4 Servings
Procedure
Procedure
- 1 Set aside 2 tablespoons (1 ounce, 28 g) each of the avocado and cucumber for garnish. Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
- 2 Add the milk a little at a time and blend until the desired consistency of soup is attained
- 3 Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40°F (4°C) or below until thoroughly chilled.
- 4 When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.
Warm Scallop Salad with Tomato, Mint, and Lime Dressing 4 Servings
Procedure
Procedure
- 1 Heat the olive oil. Sauté the shallots until soft, but do not brown.
- 2 Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
- 3 If using sea scallops, remove the small white muscle. If scallops are 1 inch (2.5 cm) in diameter or larger, cut the scallop in half, lengthwise, before using.
- 4 Heat the olive oil. Add the scallops and sauté over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. Remove from heat.
- 5 Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.
- 6 Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.
- 7 Sprinkle the jícama over the salad. Spoon additional dressing onto the plate.
Sautéed Duck Breast with a Port Wine Reduction
4 Servings
Procedure
Procedure
- 1 Remove any excess fat and score the duck breast in a crosshatch pattern with a sharp knife. Season with salt and white pepper and place skin side down in a heavy-bottomed sauté pan. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes.
- 2 Turn the duck breast, and cook to medium rare.
- 3 Remove the duck breast from pan and allow to rest in a warm place for 10 minutes.
- 4 Pour off excess fat from pan. Add the shallots and sauté until translucent.
- 5 Deglaze the pan with the wine and reduce the volume of liquid by half over medium-high heat.
- 6 Add the brown stock. Continue to reduce until the sauce has a glaze consistency (will coat the back of a spoon).
- 7 Add the butter and whisk in. Adjust the seasoning.
- 8 Slice the duck breasts. Arrange on warm plates and serve with sauce.
Monterey Jack and Green Chile Polenta
4 Servings
Procedure
Procedure
- 1 Bring the chicken stock to a boil. Reduce to a simmer and stir in the milk, butter, sugar, and salt.
- 2 Slowly add the polenta in a thin stream, whisking constantly. Lower the heat and continue stirring for about 10 to 20 minutes, or until the mixture starts to thicken.
- 3 Stir in the cheese and chile. Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
- 4 Season with salt and white pepper.
Fried Fennel 4 Servings
Procedure
Procedure
- 1 Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat). Refrigerate for 30 minutes.
- 2 Dust the fennel with the flour. Shake off the excess flour.
- 3 Heat the oil in a deep-fryer to 350°F (175°C).
- 4 Dip the fennel in the batter, shake off excess, and fry until golden brown.
- 5 Drain on paper towels. Season lightly with salt. Serve hot.
Creamed Spinach
4 Servings
Procedure
Procedure
- 1 Blanch the spinach in boiling salted water for 1 minute. Drain. Run under cold water and press to remove as much water as possible.
- 2 Chop the spinach and set aside.
- 3 Melt the butter over medium-high heat. Add the shallots and garlic; cook for 3 minutes.
- 4 Add the spinach and toss to combine. Cook until the liquid is released (drain liquid if there is excess).
- 5 Add the cream, salt, pepper, and nutmeg. Reduce by half, about 4 to 5 minutes. Serve immediately.
Dilled Carrot Soup
4 Servings
Procedure
Procedure
- 1 Heat the butter. Sauté the leeks, stirring occasionally, until soft.
- 2 Add the carrots and potatoes. Sauté for 5 minutes.
- 3 Add the stock and bring to a simmer. Add the thyme and bay leaf and simmer for 20 to 30 minutes, or until carrots and potatoes are tender. Remove bay leaf.
- 4 Puree vegetables and liquid in a blender. Add remaining ingredients. Correct seasoning and bring back to almost a boil.
- 5 Serve hot, garnished with dill.
Caesar Salad 4 Servings
Procedure
Procedure
- 1 Heat the oil over medium heat and add the garlic. Sauté 1 minute and discard garlic.
- 2 Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep from burning. Drain on paper towels. Reserve.
- 3 Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
- 4 Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other ingredients. Whisk to combine.
- 5 Add the oil in a steady stream and whisk until smooth.
- 6 Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
- 7 Place on individual plates. Serve immediately.
Hangtown Fry 4 Servings
Procedure
Procedure
- 1 Preheat broiler. Cook the bacon over medium heat until crisp. Drain on a paper towel, crumble, and set aside.
- 2 Fry the ham pieces in the bacon fat. Drain on a paper towel and set aside. Remove all but 2 tablespoons fat.
- 3 In a bowl, combine the eggs, cream, water, parsley, and cheese; season to taste.
- 4 Dip the oysters in the flour, beaten egg, and bread crumbs. Fry in the bacon fat for 1 minute on both sides. Stir in bacon and ham.
- 5 Pour the egg mixture over the oysters and let them cook over low heat, without stirring, until the eggs begin to set, 8 to 10 minutes.
- 6 Place the skillet under the broiler and lightly brown the top. Serve immediately.
San Francisco Cioppino 4 Servings
Procedure
Procedure
- 1 Heat the oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender, about 3 minutes.
- 2 Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
- 3 Add the fresh herbs and correct seasoning. Set aside.
- 4 Clean and steam the mussels and clams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
- 5 Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
- 6 Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
- 7 Divide the fish and shellfish evenly into warmed soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.
Kiwifruit and Grape Rice Pudding 4 Servings
Procedure
Procedure
- 1 Combine the milk, ¼ cup (1¾ ounces, 46 g) sugar, and salt. Heat until small bubbles form around the edge of the pan.
- 2 Stir in the rice. Cover and cook over low heat for 35 to 45 minutes or until the rice is tender and most of the milk is absorbed. Stir occasionally.
- 3 Stir in the kiwi quarters, grapes, and butter.
- 4 Combine remaining sugar with the cinnamon. Sprinkle each serving with cinnamon sugar and garnish with sliced kiwi fruit. Serve warm.
Chèvre (Goat Cheese) and Pistachio Wrapped in Filo
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 375°F (190°C).
- 2 Combine the nuts, cheeses, herbs, and garlic. Season with salt and pepper.
- 3 Lay out a sheet of filo dough and brush with melted butter. Lay another sheet of filo dough on top of the first sheet. Repeat with other two sheets. Cut each double sheet into four 3-inch (7.6 cm)-wide strips.
- 4 Place 1 tablespoon (½ ounce, 15 ml) of filling at one end of the strip, then fold the dough over diagonally from one side to the other, all the way down the strip. Continue this procedure with all 8 strips.
- 5 Transfer the triangles to a baking sheet that has been lined with parchment paper. Brush the goat cheese triangles with melted butter and bake until golden brown.