Cauliflower Veloute With American Caviar Recipes

CAULIFLOWER VELOUTE WITH AMERICAN CAVIAR

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Measure out 3 cups cauliflower florets and set aside. Using the remaining florets and stems, add 8 cups cauliflower, heavy cream, and stock; stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside.
• Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to saucepan and bring to simmer; add lemon juice and cayenne pepper.
• Divide soup evenly among 24 small serving cups. Garnish each with reserved sauteed cauliflower florets, 1/4 teaspoon caviar, and a small tarragon leaf; serve immediately.

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
• Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
• Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
• Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
• Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
• Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
• Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
• Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

CAULIFLOWER "PANNA COTTA" WITH BELUGA CAVIAR RECIPE

Steps:

• Oyster juice is used for the layer of jelly covering the "panna cotta." To make it, shuck the oysters and carefully reserve any juices from them. Strain the juice through a fine mesh strainer into a small bowl and add the oysters. Pour 1/4 cup of water over the oysters and refrigerate them, covered, for several hours or overnight. Cut the florets of cauliflower vertically through the stems into 1/2-inch slices. Spread the cauliflower evenly in a 3 1/2-quart saucepan and add the butter and 1 1/2 cups of water or enough water to come just to the top of the vegetables (they should not be submerged). Simmer over medium heat until the liquid is reduced by about half and the vegetables are fairly tender, 20 to 25 minutes. Add the cream and simmer to reduce the cream and completely cook the cauliflower, another 30 minutes. The contents of the saucepan should measure 2 cups. Blend the cauliflower and cooking liquid in a food processor until completely smooth. Strain through a fine mesh strainer or a chinois. There should be about 1 1/2 cups of the puree. Add salt to taste. Sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water; stir and let soften, 1 to 2 minutes. Warm half the cauliflower puree over medium-low heat until it barely simmers. Stir in the softened gelatin until dissolved, about 2 minutes. Stir in the remaining puree. Spoon about 2 tablespoons of the "panna cotta" into the bottom of each small serving bowl and refrigerate for at least an hour to set. This can be done several hours ahead. Remove the oysters (discard them) and strain the juice. You will need 1/4 cup of oyster juice. Place the remaining 1/2 teaspoon of gelatin and 2 teaspoons of water in a small metal bowl set over a pan of hot water. Stir constantly to dissolve the gelatin. Remove the bowl from the heat and add the oyster juice. Stir again to be sure that the gelatin and juice are completely combined. Add about 3 grinds of pepper. Place the jelly in the refrigerator and stir occasionally until it has thickened to the viscosity of salad oil and the bits of pepper are suspended in the liquid, about 1 hour. Coat the tops of the chilled "panna cotta" with 1 teaspoon of the jelly, rotating the bowls to ensure an even coating. Return to the refrigerator to set, 30 minutes. Before serving, garnish the top of each "panna cotta" with a "quenelle" of caviar: Lightly drag the edge of a teaspoon across the caviar, collecting it in a smooth shape resembling a football. This may take some practice to get right. If it's too much trouble, no one will complain about a simple 1-teaspoon mound of caviar. This recipe yields 12 servings. Each serving: 80 calories; 111 mg sodium; 52 mg cholesterol; 7 grams fat; 4 grams saturated fat; 3 grams carbohydrates; 3 grams protein; 0.46 gram fiber.