New years eve dinner at Momofuku shoto

Southwestern Tomato Frittata

Recipe.       Southwestern Tomato Frittata with

                        Smokey Tomato Relish

                        

Smokey tomato relish

Portion: 1kg of Florida tomatoes

Spices

1 star anise pod

1 tsp of pink peppercorns

1 vanilla bean pod

1 cardamon pods 

1 sprig of thyme      

1 bay leaf

1/2 tsp of cider vinegar

1 chipotle pepper

Salt pepper to taste

2 tsp of sugar to adjust based on acidity of tomatoes

If too sweet can adjust with lemon juice

Remove stem of tomato with melon baller 

Cut in half

Place tomato halves in a hot cast iron pan

When juices start to render out, press tomatoes with a potato  mashed

Add spices

Vinegar

Herbs

Keep pressing until tomatoes become soft

Reduce to low heat and simmer one hour to form a paste

Serve at room temperature

Optional: can finish with extra virgin olive oil

Tomato jalapeño frittatas

8 large eggs

2 scallions finely sliced

250 g tomatoes seeded and medium dice

1 jalapeño pepper seeded, small dice

2 tbsp creme fresh

3 slices of serano ham

 Salt pepper to taste

Beat eggs and add creme fresh

add chopped vegetables and fold into egg mixture

Finely slice lengthwise serano ham

Preheat oven to 350 deg f

In a 9" non stick skillet, lightly brush with vegetable oil

Put burner to medium heat  

Place skillet on stove and warm up oil, do not let oil smoke

Add egg mixture and stir gently using a teflon spatula. When edges start to set, take skillet off heat. Add slices of seranno ham in a lattice pattern.

Put skillet in preheated oven and cook for 15 to 20 minutes until centre of egg mixture sets.

Take out of oven and let cool 10-15 minutes

Basil oil. (can be prepared ahead of time to let flavours infuse)

 5-6 basil leaves, 

 Blanche in boiling water  10 second

Quickly cool in ice water

Dry leaves

Place in food processor with 2 tbsp of olive oil

Blend into a paste

Add pinch of salt and pepper

Transfer to a glass container (mason jar works well)

Add 250 ml of extra virgin olive oil. 

Let basil infuse  into oil 2-3 hours

Plating

Place wedge of frittata on centre of plate

Add a piece of buffalo mozzarella or queso fresco on top of piece, top with relish and finish with basil oil

Add some more relish on the side of frittata for color 

Garnish with basil oil and fresh basil leaf.

Enjoy!!!!!!!!,

 

Highlights from Kitchen aid CBCF cook for the cure Team Vikram Vij

Brunch at Graham Elliott Bistro

consise menu with traditional breakfast items with a GEB twist

Roasted Farrow and foraged mushroom, brussels sprouts has with duck egg

Bone Marrow Grilled Cheese Sandwich

2 slices of Honey whole wheat oval, cut ¾” thick

½ of a bone  beef bone shank

3 slices of Gruyere cheese 40 g

Grated  Monterey  Jack  cheese 60 g

3  fresh figs sliced

Salt and pepper

 

 

Method :

Preheat  oven to 400 F

Place bone shank with marrow facing up onto sheet tray

Sprinkle some kosher salt and fresh ground black pepper

Roast marrow for 25 minutes until soft.

Remove marrow from bone and with a spoon, then using a rubber spatula slather on both slices of the bread . Add gruyere slices one on bread slice, followed by grated  Monterey jack cheese, and then sliced figs. Then place other slice on top with marrow side down. Use the pan drippings  and brush them on the outside of the bread. Then place in a panini press and grill on high setting  until bread is toasted and cheese melts.  Cut in ½ and serve immediately.

Use marrow bone as a serving vessel.

 

SHoCHU INFUSED ARCTIC CHAR GRAVLAX

 

SHoCHU infused Arctic Char Gravlax

4 fresh Arctic Char Fillets

 

4 0z SHoCHU  (66 Gilead )

1 tsp of pink pepper corns

1tsp white peppercorns

1tsp of black pepper corns

1tsp of green peppercorns

1tsp of coriander

1tsp lemon dill

1tsp of Icelandic herbs (or dry thyme)

1 cup kosher salt

1 cup sugar

½  cup brown sugar

 

Grind all spices in a spice grinder to a coarse grind 

Add to sugar and salt mixture

Pour SHoCHU  on the flesh side of the filets , place in nonreactive container for 6 hours in the fridge

 

Add curing rub to both sided of fish. Put fish filets in pairs flesh side in, and wrap in plastic. Place in container with perforations and refrigerate  for 3 days turn every 12 hours and drain of any excess fluid

 

After three days, the flesh should be darker and firm. Rub off the excess curing spices  and cut into thin slices

 

See serving suggestion: Dill crème fresh on rice cracker, other suggestions with mustard, or on its own

Enjoy with a glass of SHoCHU

 

 

 

 

 

Anjou Pear Fettuccine , smoked brie arugula salad with pear oil powder

Anjou Pear Fettuccine , smoked brie arugula salad with pear oil powder

 

Pear Fettucine

 

6 ripe green Anjou pears  1.5 lbs

1 tabs fresh lemon juice

1tsp lemon juice

1tsp sugar

1 cold water

5 g of Agar agar

Or 4 gelatin sheets

2 g ascorbic acid

 

Method

Wash, peel and core 6 pears, leave pears in a cold water bowl with dissolved 2g of ascorbic acid

(Prevents oxidation) alternative is 1bsp of lemon juice

Cut pears in quarters and place in juicer or blender.

This should yield 300ml of pear juice.

 

Reserve pulp for pear oil

 

Strain juice and place in clean sauce pan. Add 1 tsp of lemon juice and 1tsp of sugar. Stir and heat gently to a lower simmer. Reduce by 1/3. 

Remove all but 50 ml. of reduced juice and add 5 g agar agar or soften gelatine, mix at high heat until it starts to boil. Add to reserved juice and pour quickly into a sheet pan.

Place sheet pan in fridge to let it set. Make sure it is level.  The thickness should be about 1/8 “

15minutes if you used agar or 45 ‘minutes if you use gelatine

Cut set juice into long strips ¼-1/2ins a knife or a pasta cutter.

Pear oil

Ingredients

250 ml of grape seed oil

Reserved pear pulp.

 

Method.

To a saucepan add oil and mix in per pulp. Heat oil to 180F at keep at temp for 1minute. Then take mixture off the heat and let ingredients steep. At leads 2 hours.  Can steep overnight in fridge will make it more intense pear flavours

Strain oil and reserve

 

Pear oil powder

20 g of pear oil

50 g of Tapioca maltodextran

 

Method

Weigh out 20g pear oil into a glass mixing bowel

Wisk in 50 g of maltodextran until oil becomes incorporated and becomes a powder texture.. you can wisk  until you want desired powder texture course or fine.

Reserve powder in air tight container will last 2-3 weeks at room temp

 

 

Smoked Brie

 

100 g of goat cheese brie (featured Wooldridge farms)

20 g of apple wood chips

 

Cut into ¼ # cubes, leave rind on, place in a glass dish

Cover dish with plastic

 

Cold smoke buy infusing apple wood smoke through a SMOKING GUN 0) let smoke infuse for 1 hour. In plastic wrap dish.

Alternate, use a piece of tin foil and a mixture of soaked and dry wood chips). Make a square parcel and pierce top several time to let smoke escape.

In a heavy skillet place wood chip parcel and put on stove at high heat. One there is a constant stream of smoke take parcel and place in dish with cheese. Immediately rewrap with plastic to keep smoke in.

When smoke fills dish, take parcel out and quickly close dish to keep smoke in.  Soak smoking parcel in water before discarding.

 

Red Anjou pear crisps

 

1 red Anjou pear

 

Method

 

Preheat oven 200c convection mode

Sheet pan lined with parchment

 

Core one pear, wash

Slice to 1/8 thickness with a mandolin

Place slices in limejuice/ water solution used before

Then place on backing sheet, let dry in oven 2 hours until crisp.

Pickled beets

1 red or candy cane beat, peeled, and julienned

 

1cup sugar

1 cup apple cider vinegar

1spm salt

1sp, black peppercorn

 

Heat sugar vinegar until  dissolved, add salt and pepper corns and bring to boil

Add julienne beets and take off heat, let mixture cool to room temp.

 

 

Vinaigrette

 

50 ml of pear vinegar,

150 ml of pear oil made before

1 tsp salt

1spl freshly ground white pepper

1tbs of honey

 

Mix ingredients  together adjust salt and pepper to taste

 

Assembly

 

1 cup of fresh baby arugula dress with vinaigrette until lightly coated

Place arugula on a chilled plate

Arrange pear crisp around arugula add 5-6 cubes of smoked brie on top of arugula along edge of greens

Take 6-8 strips of fettuccine and place on top of arugula,

Garnish with picked beets, toasted pine nuts. Sprinkle  pear oil power on top

Drizzle  vinaigrette on top

 

Serve

Recommended paring a nice Sauternes

 

 

 

 

 

 

 

 

 

 

 

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