French Toast with Fruit
3 extra large eggs
1 cup heavy cream
1/2 teaspoon pure vanilla paste
1/4 cup fine white sugar
Salt to taste
6 (3/4-inch) slices brioche
4 tablespoons butter
4 sliced apricots
1 pound pitted sweet cherries
3 cups whole milk
1 teaspoon kosher salt
2 tablespoons white vinegar
1/2 cup buttermilk
2 Meyer lemons (juice and zest)
1/2 pound thinly sliced bacon
Pour 3 cups whole milk and 1/4 cup buttermilk into stainless steel or enameled pot. Stir in salt, bring to full boil. Turn off the heat and stir in the vinegar, 2 tablespoons sugar, Meyer lemon juice and lemon zest. Allow the mixture to stand for 1 minute until it curdles. Pour the mixture into a cheesecloth-lined sieve, resting in a large mixing bowl. Allow curds to drain into the bowl at room temperature for at least 30 minutes until at desired consistency. Season to taste. Transfer the ricotta to a bowl, discarding cheesecloth and any remaining whey. Store in refrigerator for up to four days.
In large shallow bowl, whisk together eggs, cream, vanilla, sugar and salt. Slice bread in 3/4-inch thick slices (leave in cubes or use cookie cutters for fun shapes). Coat both sides of brioche in egg mixture and let soak for a few minutes while you make fruit sauce. Deep fry the well drained, soaked brioche for 2 to 3 minutes on each side, until nicely browned. Drain cooked French toast on rack on sheet pan. Can keep warm in oven but best served right away.
Melt 4 tablespoons butter in skillet. Sauté cherries and apricots in melted butter for a few minutes then add maple syrup and Grand Marnier. Continue to cook for two more minutes. Taste for sweetness - add more syrup or salt to desired taste.
Preheat oven at 400 degrees. Place baking rack on sheet pan, spray with cooking spray and arrange bacon in 1 layer on baking rack. Sprinkle with maple sugar and cardamom and bake until bacon is crispy and caramelized, about 12 minutes. Let cool then slice thinly.
4 (6-ounce) salmon filets w/skin
1/2 pound cleaned, chopped mushrooms: brown and white shimeji, shiitake, maitake, straw and
1/2 cup mushroom soy sauce
1/2 cup sake
1-3 teaspoons Sriracha
3 (1/8-inch) slices fresh ginger
2 tablespoons lemon juice
2 shallots, minced
3 scallions, green only
1 tablespoon toasted sesame oil
1 tablespoon cold butter
2 tablespoons brown sugar
2 tablespoons chopped pickled ginger
1 tablespoon pickled ginger juice
Furikake for garnish
Pea shoots for garnish
Preheat oven to 400 degrees. Season salmon filets with salt and pepper. Heat 2 tablespoons of oil in hot skillet. When oil is almost smoking, sear salmon (skin side down) until skin is crispy and brown. Turn salmon over (skin side up) and finish cooking in oven for 8 to 10 minutes. Remove salmon from oven just before meat is cooked through. Hold salmon in pan, off heat while completing sauce.
Heat 1 tablespoon oil in sauté pan over high heat. Add mushrooms by size and sauté 2 minutes. Place mushrooms in bowl. Turn heat to medium, add shallots to pan and cook for one minute. Add pickled ginger, pickled ginger juice, fresh ginger, sake, soy sauce, Sriracha, lemon juice, brown sugar and sesame oil. Cook until sauce begins to thicken, then adjust for taste. Slice scallion greens into 1/2" diamond-shaped lengths. Add cold butter and scallion diamonds to sauce. Toss mushrooms with a bit of sauce. Spoon over salmon. Garnish with toasted furikake and pea shoots.
Chocolate Fudge Tart
1/2 teaspoon espresso powder
14 ounces sweetened condensed milk
2-1/2 ounces finely chopped unsweetened chocolate+
1/4 teaspoon salt
1/2 cup water|
1 teaspoon vanilla
1 tablespoon unsalted butter
Heat condensed milk, water and espresso powder in saucepan over low heat. Add chocolate. Stir constantly until mixture comes together and is thick and bubbling. Add vanilla and butter. Let set at room temperature. Spoon chocolate over graham rounds. Top with peanut butter crumble and marshmallow, then torch until brown. Serve with peanut brittle.
1-1/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup sugar
Combine ingredients; press into 1/4 sheet pan. Bake at 375 degrees for 6 minutes. Cool on wire rack and cut rounds with biscuit cutter.
PEANUT BUTTER CRUMBLE
Toast 1/4 cup graham crackers, 3 tablespoons crunchy peanut butter and 1 tablespoon sugar in skillet until crumbly.
Lobster with Stuffing
3 raw fresh Maine lobster tails
2 cups toasted 1/4" bread cubes
4 tablespoons diced shallots
1/4 cup chopped celery
1/4 cup scallions, finely chopped
2 ounces chopped raw shrimp or sweet Oregon shrimp meat
2 ounces Dungeness crab meat
2 ounces bay scallops
1 sleeve crushed Ritz crackers
1/2 cup dry sherry
3-4 pounds butter, melted
1/4 cup finely chopped flat leaf parsley
Paprika or Espelette pepper powder
1/2 cup dry Riesling
1 teaspoon minced garlic
1 to 2 cups chopped celery heart leaves
Boil lobster tails for 5 minutes in salted, sugared water. Chill in ice bath drain.
Sauté chopped celery, 2 tablespoons shallots and scallions in 1/2 cup butter until clear and cooked through. Add sherry and Riesling, cook for one minute, turn off heat. In bowl, beat two eggs, salt and pepper. Mix in bread, Ritz crackers, parsley, crab, shrimp and scallops. Add butter, sauté liquid until stuffing comes together - add more liquid if stuffing seems too dry. Press into greased quarter sheet pan. Bake in 450-degree oven for 10 minutes until top is crispy and brown.
Melt one stick of butter in pan. Add 2 tablespoons minced shallot and garlic. Sauté until clear. Add 1/4 cup sherry, 1/4 cup Riesling, lemon juice and salt and pepper to taste. Cook for five minutes. Slice lobster tails into 1-1/2 inch medallions and quickly warm in shallot butter to complete cooking.
Toss celery heart leaves, oil, lemon juice, salt and pepper to taste.
Cut rounds of stuffing, place lobster medallions on top of stuffing with shallot butter. Garnish with celery salad, pulled apart chive blossom and Espelette powder.
Every time you make this, enjoy and think of Ghe and Gamp a long, long time ago at Anderson's Lobster Pot in Naugatuck, Connecticut!
Biscuits and Gravy
2 tablespoons butter
2 tablespoons flour
1 tablespoon minced garlic
2 cups half-and-half
1/2 cup organic chicken broth
2 shallots, thinly sliced
1/4 pound fresh chorizo
12 ounces sliced smoked chicken
2 tablespoons honey
2-4 tablespoons chipotle peppers in adobo sauce
Zest of 1 lime
Juice of 2 limes
Salt and pepper
Fresh pomegranate seeds
Roasted, salted pepitas
2 ripe avocados
1 tablespoon olive oil
Melt butter in saucepan. Add flour and toast lightly. Add minced garlic, whisk in broth. Add half-and-half, chipotle peppers (to taste for heat level), lime juice, lime zest and honey. Add salt and pepper to taste. Sauté loose chorizo in a hot skillet, turn to medium heat. Add sliced sausage and shallots and cook until browned. Stir chipotle béchamel into sausage pan, keep on low heat.
Preheat the oven to 450 degrees. Place the flour and sugar in a mixing bowl. Grate cold butter into flour and stir gently to combine. Add 2/3 cup buttermilk, and stir until mixture holds together and leaves the sides of the bowl, adding a little more buttermilk if needed (Do NOT make dough too wet).
Scoop dough onto well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. Roll or pat dough into a 5" x 8 -1/2" rectangle about 1/2" to 3/4" thick. Cut rectangle into 12 small rectangular biscuits (or use a biscuit cutter). Place biscuits on parchment paper on baking sheet and brush lightly with beaten egg. Bake the biscuits for 10 to 14 minutes or until they're a light golden brown.
Cut avocados into 1/4-inch dice in a bowl; add lime juice and finely chopped chilies, including seeds if desired. Gently stir in lime, oil, salt and pepper, pepitas and pomegranate.
Split biscuits in half on a plate. Top with sausage gravy, avocado relish and cilantro - enjoy!