Tag Archives: recipes

Appetizer, Recipes, Seafood, Soup

Seared Scallop Hotpot with Shaved Fennel

Hot Pot Broth

8 cups water
1 cup onion, sliced
1 cup carrot, sliced
1 cup celery, sliced
2 cloves garlic, sliced
1 Tbsp ginger, chopped
1 tsp each:
star anise, clove, peppercorn,
coriander, and cardamom
1/4 cup soy sauce
1/2 cup dry sherry

1 lb sea scallops, cleaned
1 bulb fennel, shaved thinly
1/4 cup green onion, sliced thinly

Combine all ingredients for hot pot broth in a large pot
Bring to a simmer and cook for 1 hour, until flavour is developed
Strain and reserve until needed

To Finish:
Bring broth up to a simmer
Heat non-stick pan over high heat, add a teaspoon of vegetable oil, and sear scallops for 1 minute on each side, until nicely browned.
Season with sea salt and remove from heat
Place a 1/4 cup of fennel and a generous pinch of green onions in each bowl.
Place 3 scallops around edges and pour 1 cup of hot broth into each bowl
Serve immediately

Appetizer, Recipes, Seafood

Smoked Salmon with Potato Crepes and Crème Fraîche

Crepes

1 cup flour
1/2 cup cooked potato, riced
pinch salt
pinch pepper

3 eggs
1 1/2 cups milk
2 tbsp vegetable oil

8 oz smoked salmon, sliced
1/4 cup crème fraîche or sour cream

Combine flour, salt, pepper, and potato
Whisk together eggs, milk, and oil
Add to dry ingredients and mix well
Allow to rest for 1 hour, then strain before using

Heat a nonstick pan and brush with a small amount of oil.
Pour in 1/4 cup batter and swirl to distribute evenly
Cook until dry and lightly coloured on first side, flip and cook for 30 seconds more on second side
Transfer to a sheet pan to cool
Once cooled to touch, stack crepes and cover lightly until use

Top each crepe with crème fraîche and a thin layer of smoked salmon
Cut crepes in half lengthwise and roll each half into a cone shape
Serve 3-4 cones per person as an appetizer, or individually as hors d’oeuvre

Recipes, Sauce

Crème Fraîche

2 cups whipping cream
2 tbsp buttermilk, sour cream, or previous batch of crème fraîche

Whisk together all ingredients

Cover and stand at room temperature until thickened, 2-3 days

Refrigerate until needed

Appetizer, Recipes, Sauce, Side dish, Vegetable

Steamed White Asparagus with Cara Cara Orange Sabayon and Toasted Almonds

1 lb white asparagus
2 Cara Cara oranges (or blood oranges)
1/2 cup orange juice
2 egg yolks
1/2 cup butter
1/2 cup toasted chopped almonds

Peel white asparagus and trim ends
Peel and section oranges, reserving juice
Place two pots of water on stove:
one 3/4 full of salted water (for cooking the asparagus) and bring to a boil,
the other 1/4 full of warm water (for making the sabayon) but don’t turn it on yet.
Place orange juice in a medium bowl and add egg yolks and a pinch of salt
Place bowl over the pot of warm (not hot) water and turn onto medium high heat
Whisk continually until light, airy, and very hot to the touch.
Add butter, 1 tbsp at a time, whisking until well incorporated
Turn off heat, but leave bowl remaining on top to stay warm until asparagus is cooked.

Place asparagus in boiling salted water and cook until tender, 3 minutes or so
Place 4 spears asparagus on each plate, and top with 1/4 cup of the sabayon
Top with 4 orange segments and 1 tbsp chopped almonds.
Serve immediately

Watch Full Movie Online Streaming Online and Download

Entree, Meat, Recipes, Sauce, Side dish, Vegetable

Seared Beef Tenderloin with Shiitake Mushroom Ragout

4 portions beef tenderloin (5-6 oz each)
steak spice
2 cloves garlic, chopped
2 tbsp olive oil
salt to taste

Season tenderloin well with steak spice and rub with chopped garlic and olive oil.
Cover and refrigerate for at least 2 hours (may be left overnight)
Bring back to room temperature before cooking
Season steak well with sea salt
Preheat oven to 450 degrees
Heat a cast iron pan over high heat until very hot
Place tenderloin into pan and sear until nicely browned on one side
Turn over, brown lightly on second side, and place entire pan into the preheated oven
Cook for 5-7 minutes, until pink in centre and temperature registers 130 degrees for a nice pink
Remove pan from oven (and steaks from pan) and allow to rest for 5 minutes before serving.

Ragout

2 Tbsp. butter
2 shallots, sliced
1 garlic clove, minced
1 lb. shiitake mushrooms, sliced
1/2 cup dry sherry
2 cup beef or veal demi glace

Melt butter in a frying pan on medium heat. Sauté shallots and garlic until softened, 2 to 3 minutes.

Add mushrooms and sauté until golden, 5 to 6 minutes.

Deglaze the pan with sherry.
Add demi glace and simmer until hot.
Season to taste and reduce to adjust consistency if required.