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FeedApril 2008 Savvy Host Recipes
Following recipes provided by Bret Bannon, owner of Bret’s Table—Culinary Classes and Tours.Asparagus and Goat Cheese Crostata
Serves 8For crostata:
2 c. all-purpose flour
1 tsp. kosher salt
8 oz. unsalted butter, cold, cut into
½-inch cubes
1 large egg, lightly beaten
4–5 Tbsp. ice water
Put flour and salt in food processor and pulse to combine. Add butter; pulse until butter is the size of peas. Add egg and pulse to combine. Add 4 Tbsp. of water and run machine until dough comes together in moist clumps. Add another Tbsp. of water and pulse again if too dry. Dump onto plastic wrap, shape into a disk, wrap, and refrigerate at least 2 hours. (Can be kept in the refrigerator overnight.)
For egg wash:
1 large egg
1 Tbsp. water
Whisk together egg and water. Set aside.
For filling:
6 small new potatoes (about 8 oz.),
washed and thinly sliced
¾ c. heavy cream
zest of 1 lemon
1 Tbsp. fresh chives, chopped
1 Tbsp. kosher salt
freshly ground black pepper, to taste
1 lb. tender spring asparagus
2–3 oz. goat cheese
Slice potatoes less than 1⁄8 of an inch. In saucepan, add potatoes, cream, lemon zest, and salt and pepper, to taste. Bring to a boil. Turn heat down and simmer, stirring occasionally, for about 20 minutes, or until potatoes are tender and cream has reduced to almost a glaze. Set aside to cool.
Blanch asparagus for about 1–2 minutes. Remove from skillet and immediately plunge into an ice bath to stop the cooking. Remove asparagus and dry on a clean towel. Cut into 2-inch pieces and set aside.
Roll out dough, ¼-inch-thick by at least 12 inches in diameter. Layer the potato mixture in center of crostata, place asparagus on top, and finish with crumbled goat cheese. Fold dough border over filling, letting it drape gently over potato mixture.
The crostata will have a rustic, freeform appearance. Brush egg wash over folded dough. Bake at 375 degrees for 40 minutes, or until crust is golden brown. Remove from oven and let sit for at least 10 minutes. Cut into wedges and serve.
Chilled Pea and Tarragon Shooters
Serves 8 2-oz. portions1 Tbsp. butter
1 small yellow onion, minced
16 oz. vegetable broth
1 lb. fresh peas, shelled
2 tsp. fresh tarragon, chopped
2–3 Tbsp. heavy cream, plus enough for garnish
3 oz. of Absolut Pepper Vodka (or to taste)
salt and pepper, to taste
Melt butter in heavy, medium-sized saucepan over medium-high heat. Add onion and sauté until tender, about 8 minutes. Do not brown. Add tarragon and sauté until bright green. Add peas and ½ c. broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until peas are tender. Drain peas, reserving broth. Purée peas in food processor. Add ½ c. broth and purée until smooth. Add 1 Tbsp. heavy cream. Gradually blend in broth until the desired consistency is reached. All the broth may not be used. Transfer to medium bowl, cover, and refrigerate until well chilled. (Can be made 1 day ahead). Season purée with salt and pepper, to taste. Strain through a fine mesh strainer or chinois, pressing out and discarding solids. Stir in vodka and pour into shot glasses. Garnish each glass with a dollop of cream and serve well-chilled.
Roasted Rack of Spring Lamb
Serves 82 racks of lamb chops (8 chops per rack), trimmed
8 medium shallots, finely minced
1 Tbsp. all-purpose flour
½ c. red wine
1½–2 c. beef broth
3 Tbsp. (1½ oz.) unsalted butter, room temperature
Preheat oven to 400 degrees. Heat ovenproof skillet (large enough to fit both racks) over high heat. Add chops, fat side down, and sear until well browned, about 5 minutes. Turn chops, fat side up, and pat shallots evenly, continuing to sear for additional 4 minutes. Place pan in oven and roast for 30 minutes, or until instant thermometer registers 120 degrees for rare, or 130 degrees for medium rare. Remove pan from oven and place rack on cutting board, tented with foil, to rest for at least 10 minutes. Remember that the temperature will continue to rise while the lamb is resting. Meanwhile, pour off all but 2 Tbsp. of drippings. Place on cook-top over medium-high heat. Whisk in flour, stirring constantly until lightly browned. Slowly add wine and broth, stirring to prevent lumps and scraping up any brown bits. Reduce sauce to desired consistency. Turn off heat and stir in butter, 1 Tbsp. at a time, until each piece is incorporated. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon sauce around lamb and serve.
Seared Sea Scallops on a Bed of Spring Greens
Serves 8 8 large, dry-pack sea scallops
2½ Tbsp. olive oil, divided
1–2 tsp. grainy mustard
1½ c. seafood stock or bottled clam juice
⅔ c. heavy cream
18 oz. fresh spinach, washed and spun dry
4 bunches fresh watercress, stems removed, washed and spun dry
salt and freshly ground black pepper, to taste
Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch skillet, heat 1½ tsp. of olive oil over moderately high heat for about 2 minutes, or until hot but not smoking. Sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops to a plate and keep warm, covered loosely with foil. In same skillet, stir in grainy mustard; sauté for about 30 seconds. Add stock or clam juice and bring to a boil, scraping up brown bits. Reduce by 1⁄3. Whisk in heavy cream; bring to boil. Lower heat to a brisk simmer and reduce sauce to desired consistency. Taste and adjust seasoning. In additional 10- to 12-inch skillet, add remaining olive oil over moderately high heat for about 2 minutes, or until hot but not smoking. Add greens and sauté until just wilted, about 1 minute. Divide greens among serving plates. Top with scallops and drizzle with sauce. Serve immediately.
Buttermilk and Vanilla Panna Cotta
Serves 81⅓ c. cultured, low-fat buttermilk
3 c. heavy cream
2¾ tsp. powdered gelatin
1 vanilla bean, slit lengthwise with paring
knife (or substitute 2 tsp. extract)
6 Tbsp. granulated sugar
kosher salt, pinch
In a small bowl, place 1⁄3 c. of buttermilk and sprinkle gelatin evenly over surface, stirring gently if needed, to combine. Let stand 10 minutes to hydrate gelatin. Meanwhile, make an ice bath by placing about 4 c. of ice with 4 c. of water into a large bowl. Set aside. Place remaining buttermilk and heavy cream in a medium saucepan. With paring knife, scrape vanilla seeds from pod into cream. Place pod in cream along with sugar and salt. Bring to a simmer for 5 minutes. Remove mixture from heat and add hydrated gelatin. Stir constantly until gelatin has dissolved. Transfer mixture to a medium bowl and set bowl into ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10–15 minutes. Remove vanilla pod and discard. Place 8 ramekins on baking sheet; pour mixture evenly between each ramekin. Cover ramekins with plastic wrap, making sure it does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), about 4 hours. Remove panna cotta from ramekins by placing ramekin in a bowl of hot water for about 30 seconds, being careful not to let the panna cotta get wet. Run a knife around edge of ramekin, then tip panna cotta onto dessert plate. Serve immediately with Rhubarb Compote.
Rhubarb Compote
4 c. fresh rhubarb (about 1 ½ lbs.), cut into ½-inch pieces1½ c. sugar
2 Tbsp. fresh lemon juice
1 tsp. dried lavender, crushed
4 oz. fresh blueberries
Combine all ingredients in heavy, large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, about 7 minutes, stirring occasionally. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours.(Can be made 1 day ahead. Keep refrigerated.) When time to serve, reheat until warm.
11 ISSUES (1 YEAR)
