Tuna Tartare on spoon and Ceviche

Tuna Tartare served on spoons

Ceviche served on spoons

Appetizer served on spoons - Figues, Pasta, salads and Eggplant

Figues with Sabayon sauce

Ingredients:

250 g. mascarpone

Fresh figs

3 egg yolks

4 tbs. sugar + 4 tbs. sugar for figues

1 small glass of marsala wine

5 figues

20 g. butter.

Beat the eggs with the sugar and marsla.

Heat a pot of water bring to a boil and reduce heat.  Place a nonreactive pot or container on top of simmering water and beat constantly until the sabayon is creamy.  Place on cold iced water.

One it is cold, then fold in the mascarpone.

In a pan, sautee the figues with butter and sugar until caramelized.  Leave to cool.

On top of each spoon served the sabayon and figues.  Figues must be at room temperature.

OTHER IDEAS

Burrata salad on spoon

Eggplant parmergiana

Pasta Ricotta and sundried tomatoes

Pasta Ricotta and olives

Pasta and Ricotta with pesto sauce

Pasta and Ricotta with arrabiatta sauce

Charcuterie served on spoons

Charcuterie served on spoons

Tomato and cheese

San Daniele & Melon

Breasaola & zucchini

Gorgonzola and pear

Talleggio cheese and grapes

Pecorino and raisins

Cannellini Puree with Lnagoustine

Puree de Cannellini et langoustines

Ingredients:
1 can of cannellini beans

Shrimp or langousrtines

olive oil

2 Tbs. parsley

Salt

Cook shrimps for about a minute with olive oil, season with salt and pepper and parsley.

Season the puree with olive oil and salt

Serve puree on individual spoons, top with shrimp.

Great for small dinner party.

Lobster Cobb Salad

LOBSTER COBB SALAD

Serves 4

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 tsp. chopped garlic

1 tsp. chopped shallot

1 tbsp. Worcestershire sauce

¼ cup balsamic vinegar

½ Cup grapeseed oil – or Olive oil

Salt and pepper

2 Maine lobsters 11/2 pound each, steamed for 12 minutes and cooled in a bowl of ice water.

3 head of butter lettuce tough leaves removed, washed, dried and chopped.

2 cups cherry tomatoes cut in half

1 cup blue cheese (optional)

2 avocados chopped

4 oz applewood-smoked bacon cooked until crisp and crumbled

4 hard boiled eggs

Directions:

1.       Make the dressing in a medium bowl add the mustard, oregano, garlic, shallot, Worcestershire and vinegar and whisk until combined.  Slowly drizzle in the olive oil or grapeseed oil while whisking constantly until vinaigrette emulsifies.  Season to taste with salt and pepper

2.      Remove the lobster from the water once they have completely cooled.  Crack the shells and remove the meat and cut into bite-sized pieces.

3.      Place a quarter of the lettuce on each plate and arrange from left to right, in straight lines starting with the tomatoes, blue cheese, lobster meat, avocado, bacon and finally the sliced egg.  Serve a ramekin of the balsamic vinaigrette.

Recipe from the Sunset Tower Hotel, LA California

Covina ala Provencal

Corvina Ala Provencal

Serves (4)

Cut each filet into 6 oz. filets each.

Herbs De Provence

1 Whole tomato

1/2 Calamata olives seeded and rough chopped.

Pre-heat oven to 400 degrees

Line a cookie sheet with parchment paper, big enough to hold 4 pieces of fish. Season each filet with salt and pepper.  Sprinkle the parchment paper with olive oil then place the filets on top of the sheet.  Sprinkle the chopped tomatoes and then chopped kalamata olives.

Cover the fish with another piece of parchment papers, about the same size as the bottom piece.  Then fold and attach to each other to create a big envelope.  Make sure it is sealed well.

Place in the bottom rack of the oven and bake for about 15 to 20 minues.  Top with fresh olive oil and serve.

Serve with veggies or napa cabbage with a mustard dijon Vinaigrette

LEMON RISSOTTO

Lemon Risotto

Bon Appétit  | May 2002

·        

Lemon Risotto

 ingredients

Lemon,  Parmesan, Rice,  White Wine

yield: Makes 6 first-course or 4 main-course servings

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course.

iIngredients

·        6 cups canned low-salt chicken broth

·        3 1/2 tablespoons butter

·        1 1/2 tablespoons olive oil

·        2 large shallots, chopped

·        2 cups arborio rice or medium-grain white rice

·        1/4 cup dry white wine

·        1 cup freshly grated Parmesan cheese (about 3 ounces)

·        2 tablespoons chopped fresh parsley

·        2 tablespoons fresh lemon juice

·        4 teaspoons grated lemon peel

preparation

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2QBRFhHuW