Smoked Salmon with Cream

Doesn't that sound good?


This continues my series of recipes from my most recent cooking class at the Institute of Culinary Education, Vive la Bretagne. If you're looking for a refined appetizer or even a small meal for your next dinner, this is a winner. As if smoked salmon wasn't delicious enough--here, the salmon is stuffed with an herbed whipped cream made from crème fraiche, and garnished with marinated fennel and shallot confit.

Not too shabby on the whole.

The Recipe:


6 slices of smoked salmon
3 regular-sized fennel bulbs
8 ounces lemon juice
6 tbsps extra-virgin olive oil
4 shallots
1/2 cup dry red wine
1 cup ruby Port
1 thyme sprig
1 tsp sugar
1 quart crème fraiche
Chives
1 tsp cider vinegar
Salt and Cayenne pepper to taste

First, wash and clean the fennel. Chop off the leaves just up to the bulb and remove the roots. Using a mandolin or a sharp knife, slice the fennel bulbs very thinly (width-wise) so that you have thin slices. Layer the fennel slices along the bottom of a 9"x13" pan. Stir the lemon juice and olive oil together and pour over the fennel in the pan. Season with salt and cayenne pepper. Cover and refrigerate for 2 hours, to marinate.

To make the shallot confit, preheat your oven to 350 degrees. Combine the Port, wine, thyme, sugar, and shallots--cut in 1/4" thick slices--in a small gratin dish. Cover with foil and bake for an hour, then remove foil and bake for another 15 minutes or until the liquid has almost evaporated. Let cool to room temperature, and discard the thyme sprig.

Now, for the pièce de resistance--the salmon with cream. Whisk the crème fraiche as you would whisk whipping cream, until it forms soft peaks. Then add the salt, cayenne pepper, chives, vinegar, and half of the shallot confit.

Now for the tricky part: presentation. This is my way of plating the dish, but don't hesitate to be creative with your presentation. To fill the salmon slices with the cream, take a paper cup and cut off the topmost ring to use as a mold. Place the ring on the plate and drape salmon slices over the edges, so that they touch the plate but will be able to be folded over. Then, put the cream in the center of the ring of salmon, and fold the pieces over. Remove the ring. Place a few slices of the marinated fennel on the side, and garnish with additional shallot confit. Garnish with thyme sprigs and lemon rind curls.

Salade de Roscoff: Salad of Warm, Seasonal Vegetables

As I had mentioned in my previous post, I attended my second class at the Institute of Culinary Education. The class, entitled "Vive la Bretagne: Brittany's Signature Dishes" gave a soup to nuts--or in this case, fish to flan--overview of the fresh and crisp cooking of France's northwestern peninsula.

The first dish from the series was a Salade de Roscoff, or a salad of warm, seasonal vegetables in a vinaigrette. This salad features leeks, turnips, fennel, carrots, onions, and potatoes at their very best: intact, colorful, and filled with flavor and nutrients. This dish celebrates each vegetable in its natural form, preserving the shape and manipulating it minimally.

The Recipe:

12 baby carrots

12 pearl onions

6 baby fennel

2 leeks (young, if possible)

12 baby turnips

12 fingerling potatoes

3 quarts chicken stock

For the vinaigrette:

1 shallot

Chives (to taste)

1 garlic clove

2 tbsps cider vinegar

1 tbsp dijon mustard

3 tbsps extra virgin olive oil

First, you will need to clean and peel all of your vegetables. Before you reach for that peeler (I see you--STOP), put it back and get a small, sharp knife. As I mentioned above, this dish celebrates vegetables in their natural and unaltered state (with a little sauce). Since most of the vegetables we are using are small, baby vegetables, they are delicate and we must treat them as such. 

Here are instructions for peeling and preparing each vegetable in the salad:

Baby fennel: First, wash your fennel and pat dry. Then cut off the majority of the fluffy green stalk, leaving 2 or 3 springs for garnish. Halve the fennel lengthwise, and carefully remove their root bulbs. 

Baby leeks: Baby leeks are leeks, but smaller (as in they look like scallions). You will not need to rinse them, as you would with typical leeks, as they will not have much sand in them. Rather, carefully cut off the roots, and then peel off the outermost layer of skin, pulling the green leaf and removing the exterior of the leek. Cut off the dark green stems and rinse the leeks.

Baby turnips: Cut off the stems and the roots and rinse. Using the sharp edge of your knife, delicately peel the turnips so that you remove only a thin layer of skin.

Baby carrots: Cut off the stems, and peel carefully, as you peeled the turnips (with the edge of a knife).

Fingerling potatoes: Rinse the skin. Do not peel the skin off, as it is filled with nutrients. Just halve them lengthwise.







Now that you have prepared all of your vegetables, it is time to blanch them in the chicken stock. Blanching is when you place vegetables in boiling water (or, in this case, stock), remove them after a short time, and then plunge them into ice water. The ice water halts the cooking process and ensures that vegetables are colorful and retain their nutrients and flavor. Prepare an ice bath, and then blanch each vegetable.

While they are sitting in the ice bath, make your vinaigrette:

Dice the shallots and chives. In a small bowl, whisk together the oil and vinegar, and then slowly incorporate the mustard, chives, shallots, are garlic, whisking well.

To finish off, toss the warm vegetables in the vinaigrette and serve on a warmed plate.

Vive la Bretagne : ICE Revisited

As some of you may remember, I had the pleasure of taking my very first cooking class this past Fall. Ever since attending "Elegant Autumn Desserts" with Chef Vicki Wells at the Institute for Culinary Education in downtown Manhattan, I'd been aching to go back and try my hand on some other delicacies.

The Institute for Culinary Education is located on 23rd street between 5th and 6th avenue, and offers a full range of recreational cooking classes for those interested in cooking, baking, wine and bar-tending, and cheese.

This time around--motivated by the gift of two cooking classes of my choice for Christmas--I decided to opt for a cooking class as opposed to a baking class. People always ask me what I prefer--cooking or baking. I'd have to say that I prefer baking, because it just comes to me more naturally. There seems to me that there is less room for error, and who could say no to working with ingredients like cream, chocolate, and sugar? I do enjoy cooking though, even though it does not come as easily to me.

This time around, I chose Vive la Bretagne, a celebration of tradition Bréton cuisine. The class was taught by Chef Hervé Riou who is an ambassador of Breton cuisine in the United States, representing the Union Culinaire Bretonne. My motivations for taking this particular class were twofold: first, my family originates from Brittany, the northwestern peninsula of France that projects into the Atlantic Ocean, and, second, I was looking to acquire some tricksy cooking skills.

The class was limited to 20 people and was spread over four hours on a Monday morning. The price was reasonable, considering the time in the kitchen, the price of the materials, and the fact that you got to take bags of goodies home. (I have what must amount to three rabbits in my fridge.)

Within our four hours we made Salade de Roscoff (salad of warm seasonal vegetables in an herb vinaigrette), Timbale de saumon aux herbes et fenouil marinée (smoked salmon served with marinated fennel in lemon and creme fouette with shallots confit), Soupe de poisson cotriade (traditional fish soup), Medaillons de veau à la mode d'Iffiniac (sautéed veal medaillons with Muscadet, onion and grated cheese), Coquille St Jacques à la Concarnoise (pan-seared scallops served with a ragout of chanterelles or wild mushrooms and a vermouth reduction), Lapin sauté aux herbes de Bretagnes (rabbit braised with mushroom shallots parsley and a white wine-herb infusion), Flan de St Enogat (flan with marc of cider and apples or pears caramalized), and Traou Mad (traditional butter cake).

Each one was relatively simple to make, and came out looking and tasting divine. Each used tools and ingredients that are easily available and that shouldn't be too much of a drain on the budget.

Look for each recipe as I remake them in the confines of my home kitchen in the next few weeks!

Health Kick: Ratatouille

I know at least some of you out there have resolved, with the beginning of the New Year, to be healthier. Now, you can go to the gym and do as many hot-rock yoga classes as you like, but we all know that a quality diet is the backbone of a healthy lifestyle.

I am the first one to admit that I am not the healthiest of people. I mean, I own and use a copy of Julia Child's Mastering the Art of French Cooking for God's sake. The butter in that book alone is enough to put a trainer in a coma. I'm also allergic to exercise, though I am an avid walker and have dabbled in running and yoga.

So, the moral of the story is that I am always looking for recipes that can help me incorporate more vegetables into my diet. This one, from my friend Deirdre, really did the trick.

It's a quick and flavorful dish that's delicious hot or cold, and that makes a colorful addition to your meals. The combination of the healthy fat in olive oil, and the nutrients present in the peppers, squash, and eggplant will make even the most carnivorous person's mouth water.

The Recipe:

1/4 cup olive oil, plus more as needed
1 1/2 cups finely-diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tbsp thinly sliced fresh basil leaves
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until they are lightly caramelized, about 5 to 7 minutes. Then, add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Turkey Tips and Tricks

If your family is anything like mine, Thanksgiving dinner is the dinner that keeps on giving. Even though we only get a small bird (usually no more than 12 pounds for 3 people), it's almost certain that we will be eating turkey in various combinations for the next week.

If you've got a lot of leftover turkey in the fridge and are looking for ways to spice up your leftovers in the next few days, take a look at these terrific variations on Thanksgiving leftovers.

Hearty Turkey Stock

When you've finished picking the bones of your turkey clean, don't throw out the carcass! You can use the leftover bones from your turkey as the base of a flavorful stock that you can use for soups, stews, and sauces. This works best the day or two after the turkey has been cooked. 

5 pound turkey carcass, with a little bit of meat still attached to the bones

3 large onions, halved with the skin on

1/2 pound of carrots, peeled and cut into large pieces

2 large celery ribs, sliced

2 tsps dried thyme

1 tsp pepper

8 sprigs of parsley

First, break up the carcass into smaller pieces. If there are pieces of meat or fat left on the bones, make sure to add them to the stock for extra flavor. Once you have done this, combine all of your ingredients in a large stockpot. Add enough cold water to submerge the ingredients by about 3 inches. 

Bring the stock to a boil and then quickly reduce to a simmer, where bubbles barely break the surface. Make sure that the stock does not boil or come to a rapid simmer. Simmer until flavorful--about 2 or 3 hours--skimming the fat off the top as it cooks.

Strain the stock through a fine sieve and discard the vegetables. To store your stock, refrigerate for up to one week or freeze for up to six months. 

Turkey BLTs

It's like the traditional favorite, except made with turkey instead of beef. A lighter alternative that will keep the lunchtime hunger at bay.

Your favorite sliced bread

Bacon

Mayonnaise

Tomato

Lettuce

Slices of turkey breast

Cook the bacon until it is the desired crispiness and dab off the excess oil on a paper towel. Meanwhile, toast your bread and chop your tomatoes. When the bread is done, add mayonnaise to each side and layer on the tomatoes, lettuce, turkey, and bacon. 

Turkey Salad Wraps

This is one of my favorite wraps that I order at the sandwich shop. The light honey-mustard and vinegar sauce is a nice kick to the turkey, and the arugula adds a bit of crunch. 

Serves 2

1 turkey breast, cooked, and diced

3 tbsps mayonnaise 

1.5 tbsps honey mustard

3/4 tsp white-wine vinegar
A few handfuls of arugula

Salt and pepper

2 wraps, preferably spinach

Take your diced turkey and put it in a medium bowl. Add the mayonnaise, mustard, vinegar, and spices, seasoning to taste, and making sure to coat the turkey thoroughly. Take the arugula and place a little in the center of each wrap, then spoon turkey salad down the center of the wrap. Fold the wrap up and serve with a side salad.

Rustic Turkey Sandwich

This take on a New England classic is sure to please. The rustic turkey sandwich, inspired by times in Vermont, combines Vermont cheddar with slices of apple for a real treat.

2 slices of toasted wheat bread

2 tsps mayonnaise

1 cup turkey meat

Half an apple, sliced

4 slices of extra-sharp cheddar cheese

Lettuce

Mustard

Bacon

Spread mayonnaise and butter on your bread. Lay down the lettuce, then the cheese and apple slices. Add the turkey and bacon and serve.

Curried Turkey Salad

Turkey can be a little on the bland side, especially after you've been eating it for days on end. What better way to spice up your turkey than to make a curry salad? This combines traditional curry salad ingredients such as celery, apple, and mayonnaise, but replaces raisins with dried cranberries, instead. An exotic take on your Thanksgiving leftovers!

2 cups of chopped and cooked turkey meat

1 apple, cored peeled, and chopped

1/4 cup dried cranberries (for an extra hint of Thanksgiving)

1 rib chopped celery

3/4 tbsp curry powder

1/2 tbsp honey

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 tsp ground ginger

Salt and pepper

In a small pan, heat your curry just enough so that it releases it's aroma. Promptly remove from heat, to avoid toasting and burning. Then, in a large bowl, combine the curry and spices with the yogurt, honey, and mayonnaise before adding the apple, celery, cranberries, and turkey. Stir to coat the turkey thoroughly and adjust spices to taste. Serve either as a side to a salad or as a sandwich.

Squash and Spinach Gratin

For my mom's birthday, I decided to surprise her by cooking dinner and baking her a cake (see the previous post). I decided to make use of seasonal vegetables and make a butternut squash and spinach gratin, based on the recipe from epicurious.com. This dish combines the mellow taste of spinach with butter and onions and pairs it with butternut squash, topped with cream and parmigiano-reggiano. The result is an easy-to-make and hearty vegetable lasagna which is perfectly paired with a light or sparkling white wine.

The Recipe:

15 oz frozen leaf spinach, thawed
3 tablespoons unsalted butter
1 small finely chopped onion
2 garlic cloves, minced
1 teaspoons salt
1/2 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
2 pounds butternut squash (1 large), peeled, quartered, and seeded

First, cook your spinach according to the package instructions. Once cooked, drain it of all water and set aside in a bowl. Meanwhile, melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then add the onion and garlic, stirring, until softened, 3 to 5 minutes. Add the butter, onion, and garlic to the spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches--not glass). Cut the squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices. (This is the hardest and most time consuming step, I promise).

Now, in the manner of making a lasagna, layer squash and spinach mixture in baking dish. For each layer, use about one fifth of squash and one fourth of spinach, beginning and ending with squash. Sprinkle top layer of squash evenly with parmesan cheese and cover with parchment paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove the paper and bake gratin until browned in spots, 10 to 15 minutes.

That's it!

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Creamed-Spinach-Gratin-236374#ixzz1d9v2ESHQ

Vegetable Quiche à la Vati

I was first introduced to this delicious quiche two years ago by my former roommate, Marisa, who is a vegetarian. Marisa had first seen the recipe in an English vegetarian cookbook, but had altered the recipe over the years until she and her family had found a perfect variation. The recipe below is the Vati family variation, for your enjoyment.

The quiche combines roasted butternut squash and red onions with a sprinkling of spinach and a flavorful filling. It's fairly quick and easy to make, and can be served fresh out of the oven or as a leftover.

This will serve 6-8 people.



The Recipe:

1lb butternut squash
1 red onion, cut into small wedges
2 Tbl olive oil
1 clove garlic, crushed
1 tsp salt
3 eggs
1/2 cup cream
1/2 cup milk
1 Tbl parsley, chopped
1 tsp thyme
1 tsp rosemary
1 premade pie crust
1 3/4 oz spinach, blanched
1 Tbl grated parmesan cheese

Preheat your oven to 375' and line a baking sheet with tin foil. Take your squash and cut it lengthwise, then cut it into fairly thin horizontal slices. Place them in a single layer on the sheet and add the coarsely chopped red onion. Season with salt and pepper, and drizzle with olive oil. Toss to coat. Cook for 30 minutes on one side, and then turn for the final 30 minutes.

Whisk together the eggs, cream, milk, and herbs, and season with salt and pepper. Grease a loose-based fluted flan tin or 9inch cake dish. Place pie crust inside and press to sides.

Arrange the vegetables over the base of the crust, and pour the egg mixture over the vegetables before sprinkling with parmesan.

Bake for 35-40 mins or until the filling is golden brown and set.