Blue Berry Corn Salad – Summer picnic

2 tablespoons  lemon  juice 
Red pepper 
honey
olive oil 
salt 
6 ears fresh  corn roasted 
blueberries 
1/3 cup  red onion
fresh  basil
feta cheese

in a jar combine  lemon and crushed  pepper. Let stand  for 10 minutes.  Add honey,  oil and salt. Cover ans shake well.  Boil water, cook corn for 5 minutes. 
Mix all ingredients. Cover and chill for 2 hours or up to 24 hours. Sprinkle feta  before  Summer picnic 
2 tablespoons  lemon  juice 
Red pepper 
honey
olive oil 
salt 
6 ears fresh  corn roasted 
blueberries 
r
1/3 cup  red onion
fresh  basil
feta cheese

in a jar combine  lemon and crushed  pepper. Let stand  for 10 minutes.  Add honey,  oil and salt. Cover ans shake well.  Boil water, cook corn for 5 minutes. 
Mix all ingredients. Cover and chill for 2 hours or up to 24 hours. Sprinkle feta  before serving.

Green Plantain Latkes!

Plantains Latkes

1 small onion

2 medium green not to ripe plantains

¼ cup flour

1 whole egg and 1 egg white

Black pepper.

Place cookie sheet in the oven at 450 degrees. 

Using the food processor, chop the plantains and combined with chopped onions, add black pepper a little salt and then add the eggs.  Combine with a fork.  Cookie sheet should be hot, test with sprinkle of water.  Then sprinkle olive oil.  Drop ¼ cups of mixture onto the cookie sheet and bake for about 10 minutes until golden brown in the middle rack.

Great for Hanukkah!!

Happy Thanksgiving 2014

Dear Friends,

Happy Thanksgiving!!

May your table be filled with good friends, good laughter 

and much gratitude for all the many blessings in your lives.

Salmon Timbale

Timbales of Smoked salmon and Langoustines or Prawns

Serving 2

4             Thin slices of smoked salmon

6             Uncooked Prawns

Bouillon:

8             Tbsp. White wine

1             Bay leaf

1             sprig of thyme

1             Garlic clove, sliced

6             Black peppercorns

               Pinch of salt

½            Cup water

2 Oz.      Butter

1 Tbs.    Gelatine (Optional)

4             Tbs. Cognac (Optional)

5             Tbs. Double cream - chilled

               Salt

               Cayenne pepper

2             Tbs. Olive oil

½            Lemon juice

1             Tbs. Chopped chives

½            Tbs. Fresh chopped dill

1             Tbs. Finely diced roasted red pepper.

2             Iceberg lettuce leaves

1             Tsp. lumpfish caviar

2             Lime segments

2             Cooked quail eggs.

2             Lime sgements

1.            Prepare individual ramekins with the smoked salmon, allowing the edges to flop over the ramekins.

2.            Make a mousse with the pranwns.  Poach the prawns in the bouillon for exactly 1 minute.  Do not over the prawns.   

3.            Remove the prawns from hot liquid, cool and refrigerate for about 30 minutes.

4.            Boil the bouillon down to about a tablespoon of  liquid.  Strain the liquid and refrigerate.

5.            Place the prawns in a food processor, add the reduced bouillon and butter and blend until smooth.

6.            Melt the gelatine in a little cold cognac and leave aside to cool.  (This step is not necessary if you are refrigerating the salmon timbales overnight).

7.            Lightly whip the double cream and fold into the prawn puree, making sure the prawn puree and cream are at the same cold temperature.

Add the gelatine and cognac, if used.  Adjust the seasoning with salt, pepper, and cayenne.  Pack the mousse into the ramekins lined with the salmon.  Fold over the overlapping smoked salmon. 

8.            Mix the olive oil and lemon juice, add the chopped chives, dill, and diced roasted peppers and set aside.

9.            Chop the iceberg lettuce very finely,.  Make a ring of chopped lettuce in the middle of 2 plates to form a base.  Invert the timbales of smoked salmon on to the lettuce and spoon the red pepper vinaigrette around the timbale.

10.          Place a teaspoon of caviar on the top of  each timbale and place the quail egg on the top of the caviar.  Sprinkle a little cayenne to crown the quail egg.  Serve cold and can be made a day ahead.

Gazpacho and smoked salmon

Gazpacho and Smoked salmon

Ingredients:

Smoked salmon

Cucumber - soaked in water and salt then rinse.

Roasted red peppers 

English cucumbers

Tomato

Sherry vinegar

Basil

Fat free organic chicken stock (Optional) 

Olive oil

Cholula or tabasco

Using a mold place the cucmber slices (Rinsed and towel dried) then top with smoked salmon.  Refrigerate until ready to serve.

Combine all ingredients as shown above in a blender or Ninja.  You can also toast two slices of bread to make croutons,  Also add one slice of bread to the blender to add richness to the gazpacho.  Blend in the basil and season with salt, pepper and olive oil.

Great summer dish.

Corvina with fennel seed and fennel salad

Corvina spiced with fennel seeds and Fennel salad

Instructions:

Heat oven to 450 -

Cut covrina into 6 Oz. filetes.   Season with olive oil, fennel seeds, salt and pepper.

For salad:  Use a mandolin to cut the fennel bulb and place in a bowl.  Use the lemon zest, then squeeze the lemon on the fennel salad.   Add salt and olive old.  Before serving you can use a shredder to add parmesan cheese to taste.  Let marinate, while the fish cooks.

To cook the fish simply heat a pan add olive oil and sear the filets to a gold brown.  Brown on both sides then deglace the pan with white wine and let cook for about one minute, then place the oven proof pan in the oven and cooks the fish for about 5 to 7 minutes until the wine is reduced.  

Serve over the fennel salad and add any juices from the pan on top of the fish.

Green herbed rissotto with carrot puree

Green herbed rissotto with carrot puree

April 2014 -  Risotto au Vert

Korey Sims, Chef de Cuisine Penrose Room
Serves: 4 

 Ingredients for the Risotto:

½ lb. carnaroli rice

2 tablespoons butter

1 cup white wine

1 shallot diced small

½ gallon chicken stock (heated to a simmer)

Method

Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.

Cook the shallots until they are translucent and aromatic, but not browned.

Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.

Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.

Slowly begin incorporating the chicken stock 1 cup at a time.

Stir the stock into the rice with a wooden spoon, but do not continuously stir.

The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.

Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.

Add more stock 1 cup at a time until the rice is al dente.

Cool and reserve for later use.

Ingredients for the Herb Puree:

2 oz basil

2 oz chives

4 oz parsley

2 cups spinach

2 oz tarragon

2 oz olive oil

Method:

Bring a pot of water to boil and season with 2 ounces of salt per ½ gallon of water.

 Pick herbs clean of any stems and blanch them in the boiling water.

Ensure that the pot is large enough to add all of the herbs without bringing the water under a boil.

Cook for 2 minutes and place herbs directly in an ice bath.

Once cooled, chop herbs and place them in a blender.

Add olive oil,  and 2 tablespoons of water, then blend until smooth.

 Season to taste with salt and pepper.

Ingredients for the Carrot Puree:

2 medium size carrots peeled

2 cups water

½ cup butter browned