Recipes tagged with « Gourmet »
Foie Gras Raviolis Muscat
Delicate raviolis filled with a creamy mix of duck liver and mashed sweet potatoes, paired with sautéed golden raisins in a reduced Muscat wine and veal demi-glace. Uses fresh foie gras for richness; sweet potato swaps classic potato to add subtle sweetness and creaminess. Cook pasta just till tender but firm; sear raviolis till golden to develop nutty notes and achieve crisp edges. Sauce finishes with plump grapes for bursts of freshness. Technique-focused, practical, no fuss. Substitutions and timing cues given for reliable execution.
Twist Bordelaise Sauce
Rich, reduced red wine and demi-glace sauce with roasted bone marrow and fresh herbs. Uses veal demi-glace instead of traditional beef. Replaces cognac with aged sherry. Brown sugar swaps with maple syrup for earthiness. Roasts marrow to coax fat release before quick sear. Sauce reduced until glossy, clings to meat. Finishes with tarragon and parsley mix. Aromas of caramelized shallots and roasted marrow dominate. Best with grilled ribeye or robust steaks. Practical moves to salvage marrow if stubborn. Emphasis on texture contrasts and layering deep savory notes.
Golden Perch with Caramelized Onion Mushroom Sauce
Pan-seared perch filets, skin crisped to a deep brown. Mixed wild mushrooms, quickly sautéed with shallots and a splash of lemon. Sauce thickened with cream, wine, and butter, then pureed into a glossy finish. Caramelized onions bring natural sweetness, balanced by balsamic vinegar's tang. A final garnish of fresh herbs and optional microgreens for texture.
Layered Ham Rocket Sandwich
A stacked sandwich with minced ham blended with dried cherries, peppery rocket pesto with toasted pumpkin seeds, tart pickled golden beets, and fluffy whipped cream cheese. Five large bread slices layered with thin cucumber ribbons and fresh herbs. Refrigerate several hours so flavors meld and bread soaks just right. Serves eight to ten without nuts. Adapt ingredients for pantry or seasonal availability. Focus on texture contrasts and balanced acidity for an elevated bite.
Sous Vide Turkey Bacon Roll
Turkey breast wrapped in pancetta infused with fresh rosemary cooked sous vide at 62 °C for 3 hours 10 minutes, finished on grill to crisp bacon and develop char. Moist, tender interior with savory herb aroma. Replaces bacon with pancetta for richer depth; rosemary instead of tarragon for earthier twist. Adjusted salt quantity and timing to balance seasoning. Visual cues highlighted to master doneness and texture.
Lamb Leg with Herb Crust and Rosemary Jus
Boneless leg of lamb roasted with a garlic-parsley crust infused with fresh tarragon and sage instead of rosemary and thyme. Served with a reduced red wine and beef broth jus scented with lemon zest and a sprig of rosemary for perfume. Adjusted water quantity. Roasting starts hot to seal juices then lowered for even cooking. Internal temp guides doneness. Pan juices strained for a glossy sauce. Substitutions for herbs and liquids included. Practical tips on handling bones and cracking the crust. Timing flexible with sensory cues to avoid dry meat or bitter sauce.
Veal Sweetbreads with Mushrooms
Veal sweetbreads soaked, blanched, then browned in butter; finished with a rich reduced sauce of white wine and stock. Mixed wild mushrooms softened with shallots and garlic plus fresh tomato for acidity. Encased in crisp puff pastry with egg wash gloss. Garnished with peppery watercress for contrast. Balance of textures—creamy sweetbreads, tender fungi, crispy shell. Substitutions: chicken broth if no poultry stock, puff pastry store-bought or homemade. Timing based on visual cues rather than clocks—golden pastry, translucent mushrooms, sauce coating spoon. Avoid overcooking sweetbreads; they toughen fast. Gentle simmer avoids breaking sauce or drying protein. Practical and flavorful.
Gravlax Sour Cream Bites
Small crisp shells filled with a tangy herb cream paired with cured salmon. Adjust quantities to your needs. Uses dill mustard sauce swapped with horseradish aioli for a sharper punch. Sour cream replaced partially with crème fraîche for silkiness. Fresh dill replaces chives, adding a bright herbal note. Quick assembly, chilled bites hold shape and texture well. Great for last-minute appetizers or elegant snacks. Simple, straightforward flavor combos. Focus on balance between creamy and salty smoked fish with subtle herbal accents.