Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
Credit to Frank Jefferson on the assist here with tonight's meal, as well as taking some great pictures. Glory hound :P
Amuse Bouche:
Prosciutto Purse
Ingredients:
1 cup chicken stock
1 sprig rosemary
8 peppercorns
6 cipollini onions
3 sheets prosciutto
2 scallions
6 small squares cheese (mild and sheep's milky works best)
1/3 cup balsamic vinegar
5 tablespoons olive oil
6 basil leaves
twine
1. add rosemary and peppercorns to broth, bring slowly to a boil, reduce heat
2. poach onions in stock until just tender, about 3 minutes
3. cut prosciutto in circles, center a square of cheese, place onion on top
4. form purse, tie off with twine (sorry used wrong photo there)
5. brush with olive oil
6. reduce balsamic vinegar to syrup
7. roast purses at 350 for 10 minutes, or until prosciutto crisps slightly
8. fry basil leaves in oil until crisp, blot excess oil
9. remove twine, tie off with scallion ribbon, plate leaf, then syrup, then purse
Appetizer:
Salmon and Onion Dip with Curry Chips
Ingredients:
1/3 red onion
4 oz cream cheese
3 tablespoons sour cream
smoked salmon
pinch flaked chile
half a lemon
fingerling potatoes
scallions
cherry tomatoes
olive oil
1. repeat the same photo as before
2. finely mince onion, smoked salmon, lemon rind
3. combine step 2 with cream cheese, sour cream, lemon juice, chile and pepper
4. stir that **** all around
5. thinly slice fingerling potatoes
6. fry in olive oil (in this case reserved from basil leaf above) until crisp
7. blot out oil, toss with curry powder and salt
8. mince scallions
9. plate a lil' blob of dip, fan out chips, garnish with scallion and tomato half
Main Course:
Onion Marinated Steak with Roasted Shallot and Lamb Jus
Potato Scallion Pave and Mixed Greens
Ingredients:
Steak:
New York Strip Steaks
3 tablespoons cognac
3 tablespoons onion juice
thyme
salt and pepper
Jus:
2 small roasted lamb bones
1 cup chicken stock (reserved from poached cipollini dish)
3 sprigs thyme
6 roasted shallots
Pave:
2 potatoes
3 scallions sliced
2 cloves garlic
2 sheets prosciutto
2 tablespoons jarred horseradish
2 tablespoons shallot oil
Amuse Bouche:
Prosciutto Purse
Ingredients:
1 cup chicken stock
1 sprig rosemary
8 peppercorns
6 cipollini onions
3 sheets prosciutto
2 scallions
6 small squares cheese (mild and sheep's milky works best)
1/3 cup balsamic vinegar
5 tablespoons olive oil
6 basil leaves
twine
1. add rosemary and peppercorns to broth, bring slowly to a boil, reduce heat
2. poach onions in stock until just tender, about 3 minutes
3. cut prosciutto in circles, center a square of cheese, place onion on top
4. form purse, tie off with twine (sorry used wrong photo there)
5. brush with olive oil
6. reduce balsamic vinegar to syrup
7. roast purses at 350 for 10 minutes, or until prosciutto crisps slightly
8. fry basil leaves in oil until crisp, blot excess oil
9. remove twine, tie off with scallion ribbon, plate leaf, then syrup, then purse
Appetizer:
Salmon and Onion Dip with Curry Chips
Ingredients:
1/3 red onion
4 oz cream cheese
3 tablespoons sour cream
smoked salmon
pinch flaked chile
half a lemon
fingerling potatoes
scallions
cherry tomatoes
olive oil
1. repeat the same photo as before
2. finely mince onion, smoked salmon, lemon rind
3. combine step 2 with cream cheese, sour cream, lemon juice, chile and pepper
4. stir that **** all around
5. thinly slice fingerling potatoes
6. fry in olive oil (in this case reserved from basil leaf above) until crisp
7. blot out oil, toss with curry powder and salt
8. mince scallions
9. plate a lil' blob of dip, fan out chips, garnish with scallion and tomato half
Main Course:
Onion Marinated Steak with Roasted Shallot and Lamb Jus
Potato Scallion Pave and Mixed Greens
Ingredients:
Steak:
New York Strip Steaks
3 tablespoons cognac
3 tablespoons onion juice
thyme
salt and pepper
Jus:
2 small roasted lamb bones
1 cup chicken stock (reserved from poached cipollini dish)
3 sprigs thyme
6 roasted shallots
Pave:
2 potatoes
3 scallions sliced
2 cloves garlic
2 sheets prosciutto
2 tablespoons jarred horseradish
2 tablespoons shallot oil
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