SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE
Categories Condiment/Spread Milk/Cream Fish Ginger Appetizer Chill Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 17
Steps:
- Make mousse:
- Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes.
- Force uni through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally.
- Whisk in yolk, salt, lemon juice, and cayenne, then add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 170°F on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.
- Beat cream with an electric mixer until it just holds soft peaks, then fold cream into uni mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
- Make vinaigrette while mousse chills:
- Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.
- To serve:
- Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.
JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE
This recipe is an adaptation of one found in Jean-Georges Vongerichten's and Mark Bittman's cookbook, "Jean-Georges: Cooking at Home with a Four-Star Chef." Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 0 grams
JEAN-GEORGES VONGERICHTEN'S CRISPY AROMATIC DUCK
This recipe came to The Times from the chef Jean-Georges Vongerichten, who served it at 66 in New York. It takes a little unattended prep time and commitment, but the results are tender and fragrant and practically fall off the bone. The duck marinates in a spice rub in the fridge overnight, and then is steamed, quartered and fried. Serve it with Chinese pancakes, hoisin sauce and scallions.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
- Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
- Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
- Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
- To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
JEAN-GEORGES VONGERICHTEN'S GINGERED-BEET SALAD
Steps:
- Preheat the oven to 350 degrees. Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes. Cool, peel and cut the beets into 1/2-inch sticks.
- Toss the shrimps in a mixture made from 1 tablespoon of the oil, half of the grated ginger and 1 tablespoon of the vinegar. Marinate for 1 hour.
- Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
- Drizzle the beets with the remaining oil, ginger and vinegar. Add the chives, the remaining salt and pepper to taste. Serve with the grilled shrimp.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams
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