Finally feeling better, I had to itch to do a nice dinner. I got a bit ambitious - two emulsions in one meal!- but it was a great success.
Mixed Organic Greens in a Parmigiano Reggiano Crisp with Poached Baja California Shrimp and Escoffier Room House Dressing:
Mixed organic greens
2 Parmigiano Reggiano Crisps (make 2 piles of grated cheese (about 1/4 c) and bake on a Silpat at 350 until brown, drape over a bowl until crisp)
6 shrimp, poached in seasoned water
Escoffier Room House Dressing:
1 tbs red wine vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
1 tsp shallot, minced finely
1/8 tsp garlic, minced finely
1/2 c olive oil
Whisk together all ingredients, slowly drizzle in olive oil, whisking the entire time, to form an emulsion. Let stand at room temperature until serving.
Bouillabaisse with Shrimp, Bay Scallops and Calamari served with Il Fornaio Crusty Baguette:
(serves 2-4 as an appetizer)
1/4 c shallots, minced
1 tbs garlic, minced
1 28 oz can whole Roma tomatoes
1 jar clam juice
2 c fish stock
1 c white wine
2 c mixed seafood of your choice (shrimp, scallops, fish, mussels, clams, squid, etc.)
Salt and pepper to taste
2 bay leaves
Pinch saffron threads
Olive oil as needed
Chopped fresh parsley
Warm baguette, torn into rough pieces
Saute shallots and garlic in olive oil until fragrant, add tomatoes, crushing, and then all other liquids, bay leaves and saffron. Simmer on low heat, covered, for 45 minutes to 1 hour.
Strain out large chunks (if desired) then stir in seafood just before serving and let stand, simmering, just until seafood is cooked by warm broth. Stir in parsley and serve with baguette.
Farm-Raised Fresh Broiled Tilapia with a Lemon-Parsley Beurre Blanc on a bed of Organic Baby Spinach:
1 lb fresh tilapia or other mild white fish
1/4 c shallots, chopped
1/4 c white wine
1/4 c heavy cream
1 stick butter, cut into small cubes, cold
Juice of 1/2 lemon (about 1 tbs)
2 tbs fresh parsley, chopped
Salt and white and black pepper to taste
6 oz fresh baby spinach leaves
Olive oil as needed
Season fish with salt and pepper. Spray (or drizzle) with olive oil, broil for 4 minutes or until just flaky.
Meanwhile, simmer shallots in white wine until the pan is almost dry. Add cream and bring back to a boil. Remove shallots. Remove pan from heat and whisk in a piece of butter at a time until an emulsion forms. Whisk in lemon juice and parsley, season with salt and white pepper to taste.
In another pan, saute spinach in olive oil and season with salt and pepper.
To plate, place a mound of spinach in the center of the plate, top with tilapia and drizzle with beurre blanc. Serve immediately.
Lemon Sorbet drizzled with Chambord and Fresh Raspberries:
Prepared lemon sorbet
Place sorbet in a decorative glass, drizzle with about 2 tbs Chambord, top with raspberries, serve immediately.