CASHEW ZAATAR DUSTED WILD PRAWN & SCALLOP WITH VANILLA COUSCOUS, PAIN D’EPICES, PRESERVED KUMQUAT, LEMONGRASS AND GINGER FOAM
[Serves 6]
INGREDIENTS [Pain D’Epices] [Yields 1 loaf]
1 1/2 cups whole milk 1 cup dark brown sugar 1 1/2 cups honey 1 orange, zested 2 lemons, zested 1 tsp ground star anise 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground coriander 1/2 tsp ground cloves 1/4 tsp ground nutmeg Pinch salt 4 cups flour 2 large eggs 2 tsp baking soda 1 Tbsp water
METHOD
Heat milk, sugar, and honey in saucepan. Add
zests and spices. Bring to boil. Set aside until it reaches room temperature. Sift flour into bowl. Make well in center. Add milk mix- ture. Incorporate with wooden spoon, gradually drawing in flour to make smooth dough. Cover. Re- frigerate 8 hours or overnight.
Whisk eggs. Dissolve bak- ing soda in water. Combine baking soda water into eggs. Stir eggs into batter. Butter and flour two loaf pans. Fill pans halfway with batter. Let rest until the batter warms to room temperature. Bake 1 1/2 hours at 250°F, or until skewer in- serted near center comes out clean.
Cool. Transfer to freezer.
When frozen, thinly slice into 1/8 inch. Transfer to
Silpat-lined baking sheet. Bake at 250°F for 30 minutes or until crisp.
[Cashew Zaatar] 3 Tbsp sesame seeds 3/4 cup raw cashews 2 Tbsp sumac 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp black peppercorns 1/3 tsp sea salt
1 Tbsp dried savory leaves 1 Tbsp dried thyme 1 Tbsp nigella
METHOD Toast sesame seeds, cashews, mustard seeds, cumin, black peppercorn until golden. Transfer to spice grinder. Add remaining ingredients. Pulse to lightly coarse texture.
PHOTO BY BERNARD GUILLAS
Executive Chef Bernard Guillas The Marine Room La Jolla, California
See Web site for complete recipe:
www.culinarytrends.net
CHICKEN TAGINE WITH PRESERVED MEYER LEMON & GREEN OLIVES
INGREDIENTS
1 whole chicken cut into four pieces, back removed
1 onion
2 cloves garlic 1 pinch saffron
1/2 Tbsp Ras el Hanout 3/4 cup honey 1/4 cup green olives, pitted 1/2 preserved lemon, skin removed and julienned 2 Tbsp chopped cilantro Juice from 1 lemon Water
Olive oil Salt Pepper
METHOD Preheat the oven to
14
350°F. Roast the chicken back until golden brown. In a medium-sized pot heat just enough olive oil to cover the bottom. Place the chicken in, skin side down
and cook until golden brown, turning as needed. Remove from the pot. In a blender, puree the onion and garlic with just enough water to make a smooth paste. Place the mixture in the pot the chicken was cooked in and cook for two minutes or until most of the liquid has evaporated. Add Ras el Hanout and saffron; cook for 1 more minute. Add in honey, chicken and just enough water to come 3/4 of the way up the chicken. Cover and simmer for about 20 minutes or until the chicken is tender. Stir in the olives, preserved lemon and cilantro. Finish with the lemon juice if needed.
[Couscous]
2 cups couscous 2 cups water
PHOTO BY CHARLES DOW 3 Tbsp olive oil
1 small cinnamon stick 1/4 cup whole almonds, toasted and roughly chopped
1/4 cup golden raisins METHOD
Place the couscous in a bowl with 1 tablespoon olive oil, coat well. In a small pot, bring water, cinnamon stick and remain-
ing olive oil to a boil. Pour over the couscous and cover with plastic wrap. Let stand until all of the water is absorbed. When ready to serve, gently fluff and fold in your raisins and almonds.
[Eggplant Relish] 2 globe eggplants 2 garlic cloves, minced 4 scallions, thinly sliced
4 tomatoes, peeled, seeded and diced
Splash of red wine vinegar Olive oil
Executive Chef Bridget Batson Gitane
San Francisco, CA
See Web site for complete recipe:
www.culinarytrends.net
Culinary Trends | Mid Winter 2011
MARSHALL WILLIAMS
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