Friday, March 02, 2012

Hors d'Oeuvres

Vanilla Foam with Fingering Potato Chips:
6-8 peeled chopped potatoes, 3 vanilla beans (or 3 Tb of vanilla), salt, 1 cup cold water, 1 sheet gelatin, vegetable oil, 1-2 fingerling potatoes, unpeeled, kosher/coarse salt and finely chopped mint for garnish.
1. Boil potatoes 2. Mash potatoes, and vanilla and salt to taste 3. Bloom gelatine in 1 cup cold water, simmer in pot till melted (2 minutes) pour into potatoes 4. Strain through chinos 3 times 5. Chill and foam with a bar blender 6. Use mandolin to cut fingerings into chips 7. Pat dry and deep fry in oil till golden, add salt while hot 8. Each chip gets some foam and kosher salt and mint
Recipe from Amuse-Bouche
Chickpea Spoon with Feta and Roasted Garlic
1 cup dried chickpeas, 1 rib celery, chopped, 1 carrot, chopped, ½ onion, chopped, 2 heads garlic, unpeeled, ¼ cup olive oil, salt and pepper, 1 red bell pepper, ½ cup couscous, ½ cup chopped parsley, ½ cup chopped oregano, ¾ cup feta
1. Soak chickpeas overnight, strain 2. Put celery, carrot and onion in cheese cloth, tie to make a sachet 3. Chickpeas in pot, cover with 3” water, put in sachet, boil 5 minutes, skim, and reduce heat to simmer for 45 minutes to an hour 4. Strain, discard sachet, cool chickpeas in fridge 5. Cut the top off the head of garlic, pour oil on top and roast in oven at 300 for 1 hour. Squeeze out garlic and mix with olive oil till saucy 6. Char the red pepper, peel off skin and dice 7. Cook couscous in water for 3-5 minutes 8. Mix everything together and serve in endive and top with feta
Recipe from Amuse-Bouche
Smoked Salmon Crepes with Cream Cheese
2oz cream cheese, softened, 1 Tb lemon juice, salt and pepper, 1 Tb capers, zest of ½ a lemon, ½ lb smoked salmon, 5 crepes (see recipe below), ½ cup celery leaves, 1 Tb olive oil, 1 te chives
1.put cream cheese in a bowl with 2 te lemon juice,1/2 lemon zest, cappers, salt and pepper, mix 2. Spread cream cheese on crepes, layer on smoked salmon and roll into log. Cut the end of the roll off, then cut diagonally, the straight till the end of the roll 3. Toss celery leaves, 1 te lemon juice, the other ½ of the zest and chives together, sever next to crepes, or inside (as shown)

¾ cup flour, 3 te sugar, salt, 1 ¼ cup milk, 3 eggs
Mix everything together, heat a pan on med heat, spray with pan release (I find this works best for crepes), when the pan is hot, lift off burner, ladle in some crepe batter on the side of the pan, and swirl the pan so all the batter covers the pan evenly. Cook for a min, and flip, cook on the other side for another minute.
Recipe from Amuse-Bouche
Mini grilled Cheese with Apple and Mayo
Using a circle cutter, cut out 3 or 4 circles from a slice of bread. Cut circles of cheddar cheese and an apple slice. Spread mayo on each side of the bread circles. Sauté apple slices in butter and salt and pepper for 2 minutes. Layer a piece of bread, cheese, apple, cheese, bread. Cook in hot pan like grilled cheese, 2 minutes on each side.

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