Recipes

-= Exported from BigOven =-

Shrimp and Boursin Fettuccini

Recipe By: Drew Vogel, www.drewvogel.com
Serving Size: 4
Cuisine: American
Main Ingredient: Pasta
Categories: Easy, Main Dish

-= Ingredients =-
1 pound Spinach Fettuccini
1 tablespoon Olive Oil ; More As Needed
1 medium Onion ; Diced see Note
2 clove Garlic ; Peeled Minced
1 large Tomato ; Ripe Diced
1 cup Flour
1 tablespoon Corn Starch
to taste Emeril’s Essence
1 pound Shrimp ; Fresh Peeled De-Veined Rinsed
2 ea 5.2 ounce Boursin Cheese ; Room Temperature. See note.
to taste Salt & Pepper

-= Instructions =-
Whisk together flour, corn starch, and Emeril’s Essence. Put shrimp into flour mixture to coat. Shake off excess flour mixture.

Add enough olive oil to coat the bottom of a large skillet. Add onions and garlic and sauté over medium-high heat for 2-3 minutes, being careful not to burn. Add the shrimp to the skillet mixture (in batches if necessary) and cook over medium-high heat until the shrimp are opaque and fully-cooked. Remove the cooked shrimp to a plate to keep warm.

Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Drain. Add the Boursin cheese to the drained fettuccini, stirring to evenly coat fettuccini. Add chopped tomatoes. Gently stir to coat pasta & tomatoes with the cheese. Adjust seasoning.

Portion the pasta on warmed plates, topping with the cooked shrimp. Garnish and serve at once.
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                      -= Exported from BigOven =-

                    Gordon’s Apple Tart “Thierry”

Recipe By: Gordon Ramsay
Serving Size: 4
Cuisine:
Main Ingredient: Apples
Categories: Bake, The F Word, Desserts

-= Ingredients =-
~~ TART ~~
200 grams Puff Pastry
8 each Pink Lady apples ; more as needed, depending on size
~~ APPLE PUREE ~~
1/2 pound Pink Lady apples
1 each Vanilla Pod ; seeds only
1 knob Unsalted Butter
1 tablespoon Calvados
3 tablespoons Powdered sugar
1/4 teaspoon Ground Cinnamon
squeeze Lemon Juice
~~ VANILLA SUGAR ~~
2 each Vanilla Pods ; seeds only
4 tablespoons Powdered sugar
1 teaspoon Ground Cinnamon
Creme fraiche ; for garnish

-= Instructions =-
Preheat oven to 400°F/200°C/Gas 6.

For the tart, peel, core and quarter the apples. Finely slice into each quarter and gently fan out the slices whilst still keeping them all together. Repeat until all the apples are done.

To make the apple purée, peel, core and chop the apples (you may also use any leftover trimmings from the other apples). Scrape the vanilla seeds into a pan together with the butter. Add the Calvados, powdered sugar, cinnamon and lemon juice. Allow to heat through then add the apple pieces and leave to soften. Add a little water if necessary. When the apples have softened, spoon the mixture into a blender and pulse until smooth. Spread the mixture out on a baking tray and allow to cool.

Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. The tart base should be roughly 12 inches wide. Transfer to your baking tray and prick all over with a fork. Using your fingertips, pinch all the way around the sides of the pastry to form a slightly risen edge - this will help to hold the apples in. Spread the purée over the pastry base, not too thick, but enough so that it will provide a hold for the apple wedges to stand upright.

Tightly pack the fanned out apple wedges into the tart in concentric circles - starting from the outside in. Packing them tightly together will also help them to hold their shape. Once the entire tart has been covered, whisk together three quarters of the powdered sugar with the vanilla seeds and cinnamon. Sprinkle half this vanilla sugar over the top of the apples. Using a pastry brush, brush some softened butter over the apples and sprinkle the remaining vanilla sugar on top.

Repeat the process, brushing again with butter and finish with some plain powdered sugar.

Cook in the oven for 10 minutes then cover the tart with lightly greased baking parchment and weigh down with another baking sheet. Holding the sandwiched baking sheets tightly, flip them so the pastry is now on top of the apples. Bake for another 10 minutes until the pastry is brown and crisp.

Serve in slices with a spoonful of creme fraiche.
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                      -= Exported from BigOven =-

                        Yellowfin Tuna Tartare

Spiced up with chile and ginger this is a great introduction to Sashimi.

Recipe By:
Serving Size: 24
Cuisine: Asian
Main Ingredient: Tuna
Categories: Easy, Snacks, Hors dOeuvres, Appetizers

-= Ingredients =-
1 cup cilantro ; minced
3/4 cup green onions ; fine sliced
1/2 cup red onion ; minced
1/2 cup fresh ginger ; peeled, minced
1/4 teaspoon chili oil
1 tablespoon sesame oil
1 teaspoon soy sauce
2/3 pound sushi grade yellowfin tuna ; diced
24 ea Wonton wrappers
1 Tablespoon sesame seeds
1 cup radish sprouts
2 tablespoons tobiko caviar ; optional
1/4 cup Carrot ; finely diced

-= Instructions =-
Toss the cilantro through soy sauce together. Fold in the tuna. Chill.

Cut the wrapper in half on the diagonal. Spread on a baking sheet. Spray lightly with pan spray. Sprinkle with sesame seeds. Bake at 350 degrees until crisp and golden. Cool.

To serve put a small mounds of tuna on triangles. Top with a few sprouts and a sprinkle of tobiko or carrot for color.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158463 **
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                      -= Exported from BigOven =-

                 Asparagus, Cream Cheese, Puff Pastry

Recipe By: Drew Vogel, www.drewvogel.com
Serving Size: 32
Cuisine: French
Main Ingredient: Asparagus
Categories: Bake, Advance, Vegetables, Appetizers

-= Ingredients =-
1 sheet Puff Pastry Dough ; thawed if frozen
8 ounces Cream cheese ; softened
12 Asparagus spears ; similarly sized
to taste Salt and pepper
1 ea Egg

-= Instructions =-
Steam the asparagus spears until tender. Season with salt & pepper. Store in refrigerator if not using immediately.

Cut some of the cream cheese and mold with hands into a log shape, just a bit larger in diameter than the size of a spear of asparagus.

Whisk the egg with a bit of water (1 tablespoon or so) to make an egg wash.

On the thawed puff pastry, place the log of cream cheese. Put a spear of asparagus on each side of the cream cheese and one on top, forming a triangle of asparagus with the cream cheese in the middle. Season liberally with salt and pepper. Cut the puff pastry to an appropriate size, and carefully roll the puff pastry maintaining the triangle as much as possible. Seal the seam with egg wash. Place seam-side-down on a baking sheet.

Repeat with remaining spears and cream cheese.

DO AHEAD: Can be made to this point 1 day ahead. Cover and refrigerate. Allow to come to room temperature before baking.

Preheat oven to 400.

Paint the puff pastry rolls with the egg wash. Bake puff pastry rolls in preheated oven for 12-14 minutes, or until golden brown.

Slice about 3/4-inch thick and serve warm.
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                      -= Exported from BigOven =-

                         Braised Lamb Shanks

This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the shanks every half hour; it causes them to caramelize even as they braise. If the braising liquid seems too reduced at the end of the cooking process, stir 1 cup of water into the liquid before straining. Demi-glace is veal stock that has been reduced by half. High-quality prepared versions are available at gourmet shops. Serve this with any full-bodied red wine.

Serve this with Soft Polenta, Tomato-Thyme Risotto, Potato Puree, or Roasted Garlic and White Bean Puree.

Recipe By: GlobalGourmet.com
Serving Size: 6
Cuisine: French
Main Ingredient: Lamb
Categories: Lamb, Main Dish

-= Ingredients =-
6 ea Lamb Foreshanks
1 cup All-Purpose Flour
to taste Coarse Salt
to taste Freshly-Ground Black Pepper
1/2 tablespoon Olive Oil
2 ea ribs Celery ; Roughly Chopped
1 ea Carrot ; Roughly Chopped
1 ea large Spanish Onion ; Roughly Chopped
1/2 cup Tomato Paste
5 ea sprigs Fresh Thyme
1 ea Bay Leaf
1 tablespoon Black Peppercorns
1 ea whole Garlic ; Cut In Half
1 bottle Red Wine ; Shiraz Is Nice
1/3 cup White Vinegar
1 teaspoon Sugar
1 cup Demi-Glace ; or 2 Cups Veal Stock
2 cups Chicken Stock
~~ GARNISH ~~
8 ounces Pearl Onions ; Peeled and stem end removed
3 ounces Sugar
3/4 cup Water
8 ounces Button Mushrooms
3 ounces Bacon Lardons

-= Instructions =-
Preheat the oven to 325 degrees.

Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Set aside.

Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot. Cook until very soft, 8-10 minutes.

Add the tomato paste. Cook 1-2 minutes until nicely browned.

Add the thyme, bay leaf, peppercorns, and garlic. Cook another 2-3 minutes.

Add the red and white wine, vinegar, and sugar, raise the heat to high. Bring to a boil.

Lower the heat to medium and add the demi-glace (or veal stock) and chicken stock. Leave over medium heat while you brown the shanks.

Dredge the shanks in flour, shaking off excess. In a sauté pan over medium-high heat, brown the shanks well in the remaining 1/2 cup oil on both sides, about I minute for each of 3 sides. Use tongs to flip them over.

Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil or a lid and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, TURNING THE SHANKS OVER EVERY HALF HOUR until the meat is very soft. (Can be prepared to this point up to one day in advance. If preparing ahead, skim fat from sauce, bring meat to room temperature, and reheat in a medium oven.)

While the shanks are cooking, prepare the GARNISH.

Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

GARNISH:Put the peeled and trimmed pearl onions into a medium pan. Mix sugar into water and add this mixture to the onions. Cover with a round of parchment paper. Put onions over medium-high heat and cook down, shaking the pan occasionally, until the onions are a rich, roasted color and are soft.

In a seperate pan, render the lardons and cook the button mushrooms in the bacon fat over medium heat until cooked through and tender.

Dress the plate with a few pearl onions and mushrooms.
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              Roast Chicken (Mon Poulet Roti) — Bouchon

Thomas Keller, of the French Laundry and Bouchon restaurants, shares his method for simple and satisfying roast chicken.

Recipe By: BOUCHON cookbook, page xii
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Easy, Poultry, Main Dish

-= Ingredients =-
1 ea Chicken ; 2-3 pounds, farm-raised
to taste Kosher Salt
to taste Black pepper ; freshly ground
2 teaspoons Thyme ; fresh, minced
to taste Unsalted butter ; optional
to taste Dijon mustard ; optional

-= Instructions =-
Preheat the oven to 450. Rinse the chicken inside and out with cold water, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until an instant-read thermometer inserted into the thickest part of the thigh reads 160-165 degrees, about 50-60 minutes. Remove the chicken from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take of the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.
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