My Travel News Blog

Recipe of the Week: From Beglioni Hotels Roast sea bass with thyme, parsley-flavoured potatoes and ligurean olives sauce

        
        Grand Hotel Baglioni        

Chef:Pasquale Falanga

INGREDIENTS FOR 4 PEOPLE

• 2 sea bass (600g each)
• 300g potatoes
• 200g olives
• 200g cherry tomatoes
• 1 fillet of anchovy
• 20g salted capers
• 1 bunch of thyme
• 50g parsley
• 1 glass white wine
• 1 clove of garlic
• basil
• extra virgin olive oil
• salt, pepper, as required

METHOD

Fillet sea bass in order to get 4 fillets; cut them in halves, brown in pan with a little olive oil, garlic and a few twigs of thyme, cook by also adding a dash of white wine.

 

Using a different pan, cook the sauce made up of cherry tomatoes, olives, capers and basil.

 

Boil the potatoes in salted water; once ready, mash them and add a drizzle of extra virgin olive oil plus some finely chopped parsley.

Serve the sea bass fillet on a bed of mashed potatoes, pour olives sauce on top, garnish with parsley leaves and some olive oil

 

Recipe of the Week:Eggplant Ravioli with Gewürztraminer and Bacon

Jean-Georges Vongerichten transforms Gewürztraminer (a fruity white wine) into a light syrup. Swirling it with extra-virgin olive oil, basil and bacon, he drizzles the dressing over eggplant ravioli. Try it over green salad also.

Ingredients:

3 Asian eggplants (1 pound),  halved lengthwise
1 1/2 teaspoons olive oil,  plus more for brushing
Salt
1/2 pound lean bacon—2 ounces  cut into 1/2 -inch-thick lardons,  6 ounces thinly sliced
1/2 cup Gewürztraminer
1/2 cup red wine vinegar
1/4  cup chopped basil stems, plus 1/4 cup finely chopped basil
1/4  cup thinly sliced green apple
1 whole clove
1 tablespoon finely chopped mint
24 wonton wrappers
1 large egg white

1. Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.
2. In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
3. In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 11/2 teaspoons of olive oil and season the sauce with salt. Keep warm.
4. Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.
5. Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant filling on each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.
6. Bring a large pot of salted water to a boil. Add the ravioli and cook until tender, about 2 minutes. Using a slotted spoon, transfer the ravioli to 4 shallow bowls. Drizzle the dressing on top. Garnish with the crisp bacon and chopped basil and serve.

Source:Food and Wine

Recipe of the Week:Poached Free Range Egg

This recipe from Chef Christian Rullan Mathy who is the chef at the Gran Hotel Son Net in Mallorca Spain.

Poached Free Range Egg

Ingredients (for 1 person)

- 1 Endive

- 1/2 Beef Sweetbread

- 3 Morillas / Morels

- 1 Egg

- 2 Chalots

- Olive Oil

- Butter

- Cream

- Croutons

- Sugar

- Salt

- Chicken Bouillon

- Dark Bouillon

 

Cooking Instructions  

Cook the endive in white bouillon (bouillon of chicken) and butter with a some sugar and salt. Cover it and place it in the oven at 180ºC untill it is cooked. Remove and keep aside.

Beef Sweetbreads (Mollejas)
Leave the Mollejas 24 hours in salty Water. After 24 hours you cook them in boiling water (till they turn white). When they are whiten, cut them in halves and roast them in a frying pan untill they are gold coloured. Keep aside.

Sauce of Morillas
Hidrate the dried Morillas in water and sauté them with the Mollejas. Keep them aside for the preparation of the final dish.

Sauce
Depp the Chalotas in butter and add the water used ti hydrate the Morillas. Leave to reduce and add two tablespoons of dark Bouillon (to obtain from toasted bones of Beef) and two tablespoons of cream. Let it boil 5 minutes and keep aside.

Poached Egg
Put in a bowl a plastic film, so you can put the Egg in there without shell. Add a tablespoon of Olive Oil and close the plastic without leaving air bubble in it. Cook the egg (in the plastic) in boiling water during 7 minutes. Remove the plastic and put aside the Egg for the final dish making

Croutons
Use dried bread or prepared croutons

Making up the dish
Put the Egg on the plate, put the endive next to it. On top of the Endive we put the salted Morillas and Sweetbread of Beef. Pour over the Egg and Endive the Morillas Sauce and decorate it with croutons.

Recipe Of The Week-Herb-Crusted Dover Sole With Maryland Blue Crab Brandale

The Mansion on Turtle Creek Restaurant is recognized as one of the finest dining experiences in the world. The Restaurant is an award winning and known for its Contemporary American Cuisine which has been the recipient of the AAA Five-Diamond award for 16 consecutive years.

Herb-Crusted Dover Sole with Maryland Blue Crab Brandade

By Chef John Tesar of The Mansion on Turtle Creek - Dallas, TX
Adapted by StarChefs.com
May 2007

Yield: 4 Servings

Ingredients:

Beurre Monté:
• 1 cup water
• 12 shallots, peeled and sliced thin
• 2 pounds unsalted butter, cut into ½ inch cubes
  
  Chive Emulsion:
• ¼ cup chives, chopped
• ¼ cup reserved beurre monte
• Salt, to taste
• Lemon juice, to taste
  
  Crab Brandade:
• 4 cloves garlic
• 2 cups mashed potatoes
• 4 Tablespoons extra virgin olive oil
• Salt and white pepper
• ¾ pound jumbo lump crabmeat
• 1½ Tablespoons scallions, sliced
• ½ teaspoon lemon zest
  
  Dover Sole:
• ½ cup bread crumbs
• 1 cup panko
• ½ cup fines herbes (chervil, parsley leaves, tarragon leaves), finely chopped
• Salt and pepper
• 3 pounds Dover sole filet
• 1½ tablespoons extra virgin olive oil
• 4 eggs, beaten
• Beurre Monté, as needed

Method:

Beurre Monté:
Boil shallots in water until totally cooked, about 30 minutes, adding water as necessary to keep shallots submerged. Add mixture to blender and slowly add butter, 1 cube at a time, until totally incorporated. Reserve ¼ cup for the chive emulsion.

For the Chive Emulsion:
In a 2-quart pot of boiling water, blanch the chives for 2 seconds and allow to cool. Puree the chives, salt, lemon juice and beurre monté until well blended. Transfer chive emulsion to a small container, and save for finishing the dish.

For the Crab Brandade:
Puree the garlic in a food processor until it is a paste and transfer to a medium mixing bowl. Mix in the mashed potatoes and extra virgin olive oil and season with salt and white pepper. Fold in the jumbo lump crab, scallions and lemon zest.

For the Dover Sole:
Combine bread crumbs, panko and fines herbes in a medium bowl and season with salt and pepper. Heat a sauté pan at medium heat. Season both sides of the Dover sole portions with salt and pepper. With a pastry brush, coat top of the filet with the egg wash. Place the filet, egg side down, in the bread crumb and herb mixture until it is coated evenly. Add extra virgin olive oil to a sauté pan and bring to medium heat. Add sole to the pan, breadcrumb side down and sauté over medium heat until golden and crisp, about 2-3 minutes. Turn the filets over and cook an additional 2-3 minutes. Remove from pan and lay out on towel.

To Assemble and Serve:
Warm the Crab Brandade in a saucepan, constantly stirring so the potato and crab don’t stick. Place the mixture in the middle of each plate, top with the Dover sole filets, and spoon the Chive Emulsion around the plates. Serve the remaining Beurre Monté in a creamer on the side.

Recipe Of The Week-Double Chocolate Cherry Cookies

At The Waldorf Astoria there are restaurants, bars, and lounges from a classic steakhouse and a progressive American brasserie to a multi-starred Japanese restaurant, the food and beverage venues of The Waldorf Astoria entice diners with their creativity and culinary distinction.

Recipe from:The Waldorf Astoria's Executive Chef John Doherty.

DOUBLE CHOCOLATE CHERRY COOKIES

Yield: 12 large cookies
4 ounces bittersweet chocolate, chopped (preferably Valrhona)
1-1/2 ounces unsweetened chocolate, chopped
1 ounce unsalted butter
1 ounce crème fraiche
1-1/2 teaspoons vanilla
1 teaspoon instant espresso powder
2 medium eggs
1/3 cup dark brown sugar
2-1/2 tablespoons granulated sugar
½ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
6 ounces semisweet chocolate chips
¾ cup lightly toasted walnuts, chopped
3/4 cup dried cherries

Preheat the oven to 350˚F.  Lightly butter a cookie sheet and set aside.

In a double boiler or a metal bowl over a small saucepan of simmering water, melt together the bittersweet chocolate, unsweetened chocolate, butter and crème fraiche.  Set aside and keep warm.

In a separate bowl, combine the vanilla and espresso powder, whisking together to dissolve the espresso.  Stir this into the warm chocolate mixture and set aside in a warm place, being careful not to let it set.

In a medium sized metal bowl, whisk together the eggs, dark brown sugar and granulated sugar.  Place the bowl over a large sauce pan of simmering water and whisk the mixture constantly until it is warm.  Using an electric mixer, beat on high speed until the mixture is pale, 4-5 minutes.  Fold the warm chocolate mixture into the egg mixture.

Sift together the flour, baking soda and salt, and stir the sifted mixture into the dry ingredients.  Stir in the chocolate chips, toasted walnuts and dried cherries.

Using a size 16 ice cream scoop (available at most kitchen supply shops), or 1/3 cup, scoop the cookie dough onto the cookie sheet.

Place the cookie sheet in the preheated oven and bake for 9-12 minutes, being careful not to over bake.  These cookies are best served the same day they are baked.

Recipe Of The Week-Mamey Flan

   

Every week we will be posting a "Recipe of The Week" that we think you will enjoy. This weeks recipe from Chef Allen looks delicious.

Mamey Flan

1/2 Cup Sugar
1 Cup Mamey flesh
1/4 Large Sweetened condensed milk
3/4 Cup Heavy cream
1 Tablespoon Pure Vanilla Extract
3 Large Whole Eggs
2 Large Egg whites
1 Tablespoon Honey
4 Sprigs Fresh mint
To prepare the Flan mold: In a small pot add enough water to the sugar to make a wet sandy consistency. Place on stove top on high heat until caramelized to a light golden color.
Carefully drop a few drops of water into the pot to stop the cooking. Immediatley pour the caramel into the ramekins to cover the bottom.
To prepare the custard: Combine the mamey, condensed milk, heavy cream, vanilla and bring to a boil. Seperately whisk together the egg, yolk, and honey. Spoon a few tablespoons of the hot mamey mixture mixing into the eggs to temper them. Whisk the remaining mamey into the tempered eggs.
To bake the flan: Pre heat the oven to 350 degrees. Pour the mamey custard into the ramekins. Place the ramekins into an oven proof cassarole dish. Add hot water to the dish until the water level is half way up the ramekins.
Place in oven for about 1 hour, or until flan sets.
Remove from pan and let cool. Cover and refrigerate for atleast 3 hours until well chilled.
To serve: Run the tip of a paring knife blade around the inside edge of the ramekin. Invert the remekin over the serving dish.
The flan will slip out of the mold and caramel liquid will flow on the plate. Garnish with fresh mint.