Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Herbed Calamari with Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom Garlic Aioli (recipe follows)
Lemon wedges

Directions

In a small mixing bowl mix together the lemon juice and the buttermilk and add the calamari, making sure to mix well and that all calamari pieces are covered with the milk and lemon mixture. Let marinate for about 30 minutes. Heat the oil to a medium high heat. In a medium mixing bowl mix together flour, cornmeal, and breadcrumbs, then add in the herbs making sure they are chopped superfine. Season with salt and pepper and set mixture aside. Strain the calamari and little by little place the calamari in the flour mixture, gently tumbling around until completely coated in the flour mixture. Drop into the hot oil and allow to fry for about 1-2 minutes or until the calamari is floating for more than a few seconds. Drain on paper towels. Serve with lemon wedges and the aioli for dipping.

Chive Blossom Garlic Aioli

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Herbed Gremolata

May 27th, 2011 § 0 comments § permalink

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

This lovely & lively dish is perfect for a chilly spring day, perfectly fresh yet warming with loads of fresh herbs and spring vegetables.

Ingredients

4-6 cross-cut veal shanks (osso bucco tied with kitchen string)
½ cup all-purpose flour
1 tablespoon fresh mint, chopped fine
¼ cup olive oil
3 cloves garlic, chopped fine
1 tablespoon lemon zest
2 sprigs onions, whites and green parts, chopped fine
1 medium carrot, chopped fine
1 small fennel bulb, cut in half and sliced thin
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 cup dry white wine
1 cup chicken or onion broth
3 plum tomatoes, chopped medium
1 cup fresh peas
Herbed Germolata (recipe follows)

Directions

Tie the veal shanks up with the kitchen twine so that the shanks stay together. In a small mixing bowl mix the flour and mint and season with salt. Dredge the osso buco in the flour until they are all coated. In a large dutch oven or le creuset bring the oil to a medium high heat. Brown the osso buco on all side or about 2 minutes on each. Take out of the pan and set aside. Sauté the garlic, onions and lemon zest for a few minutes or until translucent. Add the carrots and the fennel and sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté. Add the wine and stir well removing any bits stuck to the bottom of the pan. Add the chicken stock and the tomatoes and stir well. Add the veal shanks to the pot and cover with the vegetables and juice. Turn the burner to low and cook for about 30 minutes. Add the peas and cook another 5 minutes. Take off heat and serve on its own, with pasta, polenta or rice and topped with the herbed gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Strawberry Rhubarb Tart with Blood Orange Thyme Glaze

May 25th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough-6 tartlet shells baked
2 pints fresh strawberries, hulled and kept whole
1 cup rhubarb, sliced
2 tablespoon thyme leaves
2 tablespoons blood orange zest
13 cup sugar
½ cup blood orange juice
1 cup créme fresh
½ cup honey

Directions

In a medium saucepan combine rhubarb, sugar, blood orange juice, 1 tablespoon thyme leaves and 1 tablespoon zest. Cook on medium until all sugar is dissolved and the rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. In a small mixing bowl whisk together the ¼ cup honey and créme fresh with 1 teaspoon blood orange zest until creamy. In a small saucepan place ¼ cup honey, ½ cup blood orange juice, 1 tablespoon thyme leaves and 1 teaspoon of blood orange zest and bring to a boil, reduce heat and simmer stirring until mixture is thick like a glaze. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a little of the rhubarb mixture. Place strawberries cut side down (pointed side up) so that no shell is visible. Brush the tops with the blood orange thyme glaze and chill for at least one hour before serving!

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