Scallop Phyllo Pizza With Pinot Noir Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
• In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
• Serve the pork with generous drizzle of the pinot noir sauce.

Steps:

• Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
• Combine all the ingredients in a food processor and blend until you have a smooth paste.

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle.

Steps:

• In a small saucepan, reduce the chicken stock by half. Add the cream and reduce to 3/4 cup.
• Preheat oven to 425 degrees. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves. (You will use these to tie the phyllo ''bags.'') Blanch strips in boiling water for 1 minute, then cool in cold water. Pat dry and set aside. Cut the white and light green parts of the leek into julienne and rinse well.
• Season the scallops with salt and pepper. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter. Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley. Sprinkle lightly with salt. Gather up the edges of the phyllo and tie into a bag with a leek strip. Brush with butter and place on a sheet pan. Repeat with the remaining scallops.
• Bake until phyllo is crisp and browned, about 12 minutes.
• Meanwhile, reheat the sauce if necessary. When very hot, remove and whisk in the cold butter one pat at a time. Whisk in the saffron and season to taste with salt and pepper. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.'' Serve immediately.

Steps:

• To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
• Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
• To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
• Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.