Tag Archives: Shallots

Fresh Salsa

Summer and roadside produce stands seems to hand in hand. Local farmers have plentiful bounties and are always willing to sell straight to the customer ! We all love the idea of a bargain, but when I read the sign ” all local organic produce” , “fresh herbs”  and “plum tomatoes” I had to stop!

For days  I’d been thinking on how to vamp up the flavor of our grilled chicken breast  without the use of a grilling sauce  and there it was: fresh tomatoes, herbs, fresh peppers  and spring (green onions). Mix up, serve as a dipping side and yum, yum, yum!

The man had harvested the goods that same morning. Oh what a treat it was… the freshest, truest flavor of salsa I’ve ever had. It’s simple, has 4 ingredients and is chock full of flavor. Careful handling the Jalapeno  , it could irritate sensitive skins! The actual heat of the pepper is concentrated in the seeds and  white stuffs inside the pepper, so discard if you like less heat, or leave it all in for a fiesta in your mouth. Enjoy!

Ingredients:

4 red plum tomatoes, coarsely chopped
4 green onions, finely chopped
1 medium jalapeno pepper, finely chopped ( leave seeds and white out for less heat)
2 Tbsp chopped fresh cilantro
Salt to taste

Mix the tomatoes and shallots in a bowl, toss in the cilantro and salt. Mix in jalapeno to taste. Serve immediately. This salsa can be kept refrigerated for up to 3 days.

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


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.

Roasted Tomato Soup

 

 

This is a great summer  or winter dish . It’s fragrant, delicious and  certainly a more upscale version of the canned stuff . It’s the perfect answer to what to do with all those very ripe or “much less than perfect tomatoes”.

It’s lovely topped with grated cheese; use ground white pepper instead if you are watching your fat intake. Try adding a dash of your favorite hot sauce for flare. 
 Did you know that roasting tomatoes increases the amount  of the antioxidant lycopene released?
 Now that’s an ideal food! 

 

 Try it with our cornbread or panini bread and yummy yummy; back to the good old days of a warm satisfying wholesome supper.

 

 Ingredients:

8 medium tomatoes, whole
4 shallots, quartered
3 cups broth either chicken or vegetable (check for soy, corn, gluten)
5 Tbls olive oil
3 springs of thyme
salt and freshly cracked white pepper

To Roast the tomatoes: Preheat oven to 450 degrees, mix the shallots and the tomatoes with the oil. Place in a shallow roasting dish. Cook till the shallots are golden brown and the tomatoes collapse.

Place the roasted veggies in a food processor or blender with 1 cup of broth, process till smooth. You can sieve the mix if you would like. Put the mix in a pan and add the rest of the broth, taste for salt and add the pepper and the thyme. Heat the mix without boiling. Ladle the soup into serving dishes, sprinkle with pecorino cheese if desired.