Fresh Oysters And Shiitake Custard With Green Pea Sauce Recipes

Steps:

• Preheat oven to 350 degrees. In a hot skillet coated with oil, saute garlic, ginger, onions and season. Add shiitakes and stir. Season then deglaze with juice. Check for seasoning. Mix shiitakes with spinach. Toss with olive oil, vinegar and season. In a sprayed lasagne dish, spread some spinach mixture then top with noodles. Top with spinach mixture then some yogurt then more noodles. Repeat finishing with spinach on top and drizzle some olive oil. Sprinkle with cheese and bake in oven for 1 hour. Should be screeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.
• For the Vinegar Syrup: In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrup is achieved. Keep in mind that the syrup will thicken as it cools. Reserve at room temperature.
• In a hot saucepan coated with olive oil, caramelize garlic and onions. Season and sprinkle on sugar. When brown, about 6 to 8 minutes, add stock and bring to a boil. Check for seasoning, should be salty like blanching water. Add basil and spinach and blanch for 2 minutes. Transfer to blender and lift with butter. Verify flavor.
• PLATING Sauce plate with sauce and zig-zag syrup. Slice square of lasagne and place on top. Garnish with vinegar syrup.
• Wine Recommendation: Chameleon, Sangiovese, California, 1997

Steps:

• In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
• In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
• PLATING
• In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

Steps:

• With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
• Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
• Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

Steps:

• In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.
• Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
• To make Green Pea Sauce:
• Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
• Yield: Approximately 3 cups

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.