Scallop Foie Gras Ravioli en Bro

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Ultimate Chef Central Coast | May 2008 Evan Treadwell, Lido at Dolphin Bay Resort & Spa, Shell Beach

Called simply “stunning” by one judge, this was the highest-scoring dish of Chef Treadwell’s line-up for the 2008 Ultimate Chef Central Coast Live Cook-off (Battle Lemon) which ultimately won him the title of Ultimate Chef Central Coast.

Scallop Foie Gras Ravioli en Brodo
Chanterelles, Parsnip, Butternut, Eureka Lemon

Serves 4
12 Scallop Foie Gras Raviolis (see recipe) 3 c Lemon Chicken Consommé (recipe follows) 1 c peeled, medium diced, blanched parsnips 1 c peeled, medium diced, blanched butternut 2 c Caramelized Chanterelles (see recipe) 2 Tbsp lemon olive oil ½ c Buddha’s hand zest 4 Tbsp Parmigiano Reggiano 1 Tbsp chopped chive 1 Tbsp chopped parsley In a small pot, heat up consommé, add caramelized chanterelles, butternut, and parsnip. Cook raviolis in a large pot of boiling salted water. As the raviolis begin to float, take them out of the water and add them to the simmering consommé. Once all raviolis are in the consommé, you can begin the plating process. In a shallow bowl place three raviolis. Pour the hot sauce over the top of the ravioli. Add some chanterelles, butternut, and parsnip to each dish. Then sprinkle cheese, grate Buddha’s hand zest, and drizzle a little lemon olive oil over them. Finish with chive and parsley. Heat sauté pan on stove until very hot. Sear foie gras 15 seconds on one side; turn over, sear for 5 seconds, and remove from heat, being careful not to over-render fat from foie gras. Reserve foie gras on a paper towel to absorb fat. Moving quickly, place pan back on stove, turn up the flame, and sear scallops in the foie fat until golden brown on each side. Reserve with foie gras. Pulse foie, scallop, herbs, and mushrooms in food processor until incorporated. Do not over mix; you want a nice texture to the filling. Salt and pepper to taste. Roll out pasta dough until very thin or level “1” on your pasta machine. This should make a long, wide strip about 3 feet in length. Mound 1.5 oz of filling 3 inches apart. Brush an egg wash around filling and fold the pasta back over the top of the mound being careful not to crinkle. Be sure to remove all the air as you seal each ravioli. You can use a cookie cutter or cut out squares. Once raviolis are made, reserve on a lightly floured surface so they won’t stick and sprinkle a little flour over the top so they won’t dry out. 1 egg 1 egg yolk Mound the flour on your work surface, and make well in the center. Add all remaining ingredients to the well, and mix with fork until fully incorporated and a small ball has formed. Let rest for 5 minutes. Knead dough for 5 minutes and let rest for 20 minutes. forms. Turn off the heat, keep covered, and set aside to infuse until cool, approximately 1 hour. Next, make a raft to clarify the stock. Add egg whites and shells to the fortified and cooled stock. Bring to a boil, reduce to a simmer. Let the egg whites cook and form the raft. This will collect all the impurities and clarify the stock. Remove raft, then finish with fresh squeezed lemon juice to taste.

Lemon Chicken Consommé
4 qt chicken stock 2 medium Leeks, white part only, diced ½ c copped lemon grass ½ small celery root (or 2 celery, stalks) peeled and diced 4 shallots, coarsely chopped 1 large tomato, peeled and seeded 3 medium carrots, diced 3 garlic cloves, coarsely chopped 3 sprigs parsley 10 basil leaves 10 white mushrooms, diced 1 sprig thyme 2 bay leaves 2 sprigs cilantro 1 pound, chervil 4 egg whites, and shells salt and pepper to taste lemon juice to taste Combine all of the ingredients except the egg whites and shells in a stockpot. Bring to a boil, then turn the heat down to a light simmer. Simmer for about 40 minutes. Skim excess fat and scum from the top as it

Caramelized Chanterelles
1 lb chanterelle mushrooms, cleaned 2 Tbsp minced shallot 4 Tbsp clarified butter Cut mushrooms lengthwise into uniform shapes. Arrange mushrooms on a roasting rack. Bake in 350 degree oven for approximately 15 minutes or until they release their juice and begin to dry. Don’t over cook, save mushrooms and liquid separately, reserve. Heat up a large sauté pan and add the clarified butter and mushrooms cook the mushrooms until they are caramelized on all sides. Add the shallots and cook through without burning, add remaining mushroom juice, salt and pepper to taste.

Scallop Foie Gras Ravioli
12 oz foie gras, in 2 oz pieces 12 oz large sea scallops 2 oz chanterelle mushrooms 1 Tbsp chopped chive 1 Tbsp chopped parsley Lemon Pasta Dough (recipe follows)

Lemon Pasta Dough
11/8 c all-purpose flour 1½ Tbsp Eureka lemon zest 1 Tbsp lemon juice ½ Tbsp extra virgin olive oil ½ Tbsp lukewarm water ½ tsp salt

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