Wednesday, February 25, 2009
I picked up a small cauliflower, (my son saw it on the counter and stopped suddenly... "Is that a brain?")
I blanched the cauliflower in salted boiling water (around 4 minutes) and shocked it in cold water, the sectioned it and put it in individual serving dishes.
I then added sauted onion and garlic, grated gruyere cheese, heavy cream (actually crema mexicana), nutmeg, a small bit of parmesan and bread crumbs. and broiled it.
The monkfish I seared on a pan with the shrimp, and some onions. I had hoped to have them all cook pretty equally time wise but the monkfish was still too thick so I removed the shrimp while the monkfish finished. I added more garlic,
a bit of chopped rosemary deglazed the pan with some water and then added some butter.
A quick word on butter... I bought some fancy butter, never have before, it is outstanding as a stand alone product, not that I endorse eating butter right off the stick, but you have to taste it to understand. creamy almost cheese like. I think I'm ruined.
Ok back to the dish I plated the fish and shrimp
And served the cauliflower alongside
The final product was very tasty. The fish turned out great, the portions where very reasonable (something I typically have trouble with). I probably would bake the cauliflower rather than blanch it next time as it cooled quickly, with only the broiler to brown it. Try it out.
Tuesday, February 17, 2009
Crab cake recipe
8oz of crab meat (really doesn't matter what size)
4-6 oz of Panko bread crumbs (probably even less)
one small onion diced fine
2 cloves of garlic crushed
salt and pepper
2 eggs separated
2 tablespoons of olive oil
I start by beating the egg yolks with the mustard, lime juice, garlic, till pale yellow and thickened. I then add all the other ingredients except the egg whites and panko. Fold to combine. Add just enought bread crumbs to make the mixture somewhat mealy, then add just enough egg white to make it all come back together. The goal is to have a mixture that doesn't particularly like to be in a shape.
I pan fried these,
and finished them in the oven, but have made them in the oven all the way before. (Which works great for smaller cakes like for a party). Easily feeds 4.
I served our dinner with some mixed vegetables and we drank a spanish Cava (which I originally had bought for Valentines day to eat with the souffle, but we forgot it!)
Saturday, February 14, 2009
The syrup is chocolate milk, milk chocolate, corn starch, and sugar.
The batter is 6 eggs separated. The yolks where beaten with 1 cup of sugar till pale yellow and thick
the whites beaten with 1/4 cup of sugar, pinch of salt and a pinch of cream of tartar.
The ingredients (not the syrup) where then folded together and placed in buttered and sugared ramikins.
They take longer than you would think to rise... I was getting worried at 15 minutes, thinking I had screwed it up, but at 20 minutes...
The center is nice and creamy, and the edges crisp
You can add the syrup and enjoy... happy valentine's day.