Tag Archives: shallot

Foie Gras Salad by Petrossian

 

foiegrassalad

 

Thinking of a romatic Valentine’s day dinner which requires little fuss? Try this tempting luscious foie gras salad. The man issue with foie gras is the quality, get a bad one and your are one step away from .. well cat food. Get the right one and you are in for a treat from the gods or pleasure… 

The crisp apples play opposite to the foie gras terrine. Top with the delicious shallot vinaigrette and voila.. love is in the air!

 

Ingredients:

1 pound baby frisee

16 walnut halves

16 haricot Verts, (french green beans) blanched

1 Granny Smith Apple, peeled and cut into a small dice

Foie Gras Terrine, 8 oz. 

4 teaspoons of white truffle oil

Salt and pepper to taste

 

Roasted Shallot Vinaigrette

1 cup olive oil

4 large shallots, peeled and sliced thinly

3 teaspoons of chopped thyme

3 teaspoons of chopped parsley

¼ cup of sherry vinegar

Salt and pepper

In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender .Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.

 

Assembly

 

In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into ¼ inch dice. Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.

 

Serves 4


Squash zucchini and shallot bake

zucandsquash

Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


Caviar Beurre Blanc on Seared White Sturgeon

signature-sturgeon-dish_16

Planning on celebrating a wonderful dinner for two for  Valentines , and anniversary or just for the joy of it? Forgo the chicken and the beef and go for delicious white sturgeon.  If you are afraid of fish, fear not! This fish has no scales to deal with and is very hard to overcook. As with all fish , get it from a trusted source, it will smell like the ocean ( and not fish) when fresh. And get good quality caviar . Our friends from Petrossian  shared the secret to one of their delicious signature dishes with us.,It’s the  double reduction of wine and fish stock in the beurre blanc! this builds incredible layers of flavor. The recipe is for 4 portions, reduce by half if making for two, or just have seconds. ENJOY!

 

Ingredients: 

2 shallots, peeled & sliced
2 cloves garlic
1 bay leaf
3 sprigs thyme
2 black peppercorns
1 cup white wine
1 cup fish fumet (stock)
1 cup cream
8 ounces butter, cut in cubes and chilled
Salt & pepper to taste
Caviar, 80 grams

 

For Mushrooms: 

1 oz. vegetable oil, we used canola
1 pound Trumpet Royale Mushrooms, cleaned and quartered
1 shallot, minced
3 sprigs thyme
1 lb. fava beans, blanched
4 7 oz. filets White Sturgeon
Chervil (optional)
Salt & pepper to taste 

 

Procedure: 

 

To make the Beurre Blanc: Combine shallots, garlic, bay leaf,  thyme, peppercorns and white wine in a saucepan over medium heat , cook until and the wine is nearly evaporated. Add the fish stock and reduce until nearly evaporated. Add the cream and reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add the cubes of butter to the working blender. Season and reserve in a warm place. 

 

To make the mushrooms: Place sauté pan over high heat until very hot and then add oil. Place mushrooms in a single layer in the hot pan. Add a pinch of shallots, garlic and a spring of thyme. Sauté until slightly brown and then flip to other side and repeat process. Repeat this process with remaining mushrooms. Reserve. Blanch the Fava beans in salted water. 

 

To assemble: Preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season the sturgeon and place in a very hot pan. Brown the presentation side first and place in preheated oven. Sauté the mushrooms and add the Fava beans. Season. Place the cooked sturgeon on top of the mushroom fricassee. Add the caviar to the sauce and combine. Pour the caviar beurre blanc over fish and garnish with chervil.

Tomato And Pepper Salad

This salad is a cinch to make! The lovely fresh taste of peppers combined with tomatoes and onions for a pleasant and refreshing surprise. It makes good use of those “less than perfect” tomatoes and peppers

The flavors and texture of this salad makes it the great partner to grilled and roasted meats.

Ingredients: (4 servings)

8 Roma tomatoes, diced
2 yellow or green bell, chopped
1 small shallot or a sweet onion, chopped
3 springs of parsley, chopped
1 spring of fresh basil, chopped
salt to taste
Fresh cracked black pepper to taste

In a large salad bowl, toss the tomatoes with the pepper and the onion, keep as much of he tomato juice as possible. Let the mixture sit for at least 10 minutes. Mix in the chopped parsley and basil. Then salt and pepper to taste. Serve as a salad or a side dish to grilled and roasted meat and fish. Enjoy!

Creamy Tomato And Basil Soup

 

 

It’s the end of the season, and we are surrounded with over-ripening tomatoes! We can also feel to cool in the air and a warm bowl of soup with a nice slice of panini bread with mozzarella just hits the spot!  Think of it as the grown-up version of the canned tomato soup and grilled cheese…. yummy wasn’t it?

 The taste of vine-ripened, over-ripened or just less that perfect tomatoes shines in this recipe! Basil gives a hint of sweetness and sophistication. Top with a couple of grinds of fresh white pepper and you are set for an evening of delight!

Ingredients:
2 lbs ripe tomatoes, peeled cored and chopped
2 cups chicken broth ( look for low sodium and soy free)
1 shallot chopped
1 Tbls olive oil
1/2 cup heavy cream 
4 springs fresh basil
1 tsp balsamic vinegar
In a large soup pot, sauté the shallot with the olive oil, till soft. Add the tomatoes, the broth. Tie the basil together with twine and add to the pot, add salt and pepper to taste. Bring to a boil over medium heat till reduced by one fourth. Let cool and remove the basil.
Once cool puree the soup in a food processor, or use an immersion blender. Place back in the pot and bring to a simmer, turn off the heat and stir in the cream and the vinegar. Taste again for salt & pepper.
ladle into serving dish and garnish with fresh basil