Soba Gnocchi With Scallops And Celery Root Foam Recipes

Steps:

• In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
• Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
• In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

Steps:

• To prepare the gnocchi, preheat the oven to 400°F. Using a fork or the tip of a paring knife, poke several small holes in the potato and place it on a baking sheet. Bake the potato for 1 1/2 hours, or until the potato is very soft to the touch (it should give easily when pressed).
• Meanwhile, begin the celery root foam. Place a saucepan over medium heat. After 30 seconds, add the olive oil and let it heat for 1 minute, or until it's hot but not smoking. Add the leek, onion, garlic, and 1/4 teaspoon of the salt. Decrease the heat to low and cook, stirring often, until the vegetables are translucent, about 5 minutes. Add the celery root and cook for 2 minutes longer. Add the water and bring just to a boil before decreasing the heat to medium-low. Simmer until the celery root becomes soft, about 30 minutes. Remove the saucepan from the heat and let it sit at room temperature until mostly cool, about 15 minutes.
• To finish the foam, combine the half-and-half, skim milk, butter, remaining 1 1/2 teaspoons salt, and white pepper in a blender. Add the cooled celery root mixture and blend on high speed until smooth. Strain the sauce through a fine-mesh sieve into a pot. Heat over low heat until the liquid begins to simmer, then turn off the heat and cover to keep warm until ready to use, or if making in advance, cool and reheat later.
• To prepare the gnocchi, split the potato in half while still hot. Use a spoon to scoop out the inside, discarding the skin. Grind the potato through a food mill or ricer (you can also use a fine-mesh strainer, but don't use a food processor) and combine it with the Parmesan cheese, olive oil, egg, salt, and pepper. Add the all-purpose and buckwheat flours until you have a smooth, creamy texture, being careful not to overwork the dough.
• Dust a work surface with all-purpose flour and divide the dough into 4 portions. Gently roll one portion of the dough on the counter to create a long rope 1/2 inch thick. Cover the remaining dough with a dry towel.
• Lightly pinch the rolled dough between your thumb and index finger. Use a paring knife to cut the dough into 1-inch-long pieces. Each piece should resemble a small pillow (the literal translation of the Italian word gnocchi). Repeat with the remaining dough until all has been used.
• Prepare an ice bath and bring a large pot of heavily salted water (1 gallon water to 1/4 cup salt) to a boil over high heat. Add one-fourth of the gnocchi and cook until the gnocchi have risen to the surface, 1 to 2 minutes (they should be cooked through but still hold their shape). Remove the gnocchi from the water and submerge in the ice bath. Drain once to cool. Repeat with the remaining gnocchi. Once all the gnocchi have been cooked, lightly toss them with the vegetable oil and refrigerate until ready to use.
• To assemble the dish, place a large sauté pan over high heat. Add 2 tablespoons of the olive oil. After 30 seconds, add the mushrooms and salt. Cook until each side of the mushrooms are lightly browned, about 4 minutes, then add the butter. Once melted, add the gnocchi, garlic, and shallot. Cook until the gnocchi are lightly brown. Add the cream and Parmesan cheese. Decrease the heat to low and cook until the sauce has thickened. Stir in the parsley and set aside.
• Heat another large sauté pan with the remaining 2 tablespoons olive oil. Season the scallops with a pinch each of salt and pepper, then add to the hot pan. Cook for 1 1/2 to 2 minutes, until the bottoms of the scallops have browned, then turn over and decrease the heat to low. Cook 2 to 2 1/2 minutes longer, or until scallops are cooked to medium.
• In a saucepan, heat the foam mixture to a simmer, then transfer it to a tall, narrow container or pot. Use an immersion blender to "foam" the sauce, which will create a layer of bubbles on the surface.
• To serve, divide the gnocchi and sauce among 4 shallow bowls. Top each with 4 scallops and 1/4 cup foam.

Steps:

• Place the unpeeled potatoes in a saucepan and cover with cold water. Add 2 teaspoons salt, cover and heat to boiling. Simmer over medium heat until tender, about 40 minutes. Drain and peel while hot. Pass through a ricer or food mill to make a high mound in a bowl. Sprinkle the potatoes with 1 cup of the flour and cheese. Make a small crater in the center of the mound and add the egg. With your hand, gradually draw the potatoes around the outside of the mound into the egg and knead to mix, sprinkling with 1/2 cup more flour. Knead dough in bowl until smooth, about 3 minutes.
• Divide dough into 8 equal pieces. Flour work surface and hands, and working with one piece of the dough at a time, roll to a 1-inch-thick rope. (If dough is sticky, sprinkle with additional flour.) Cut rope crosswise into 3/4-inch-wide pieces. Working with one dumpling at a time, dip in flour and press lightly onto a grater or the back of a fork so that a fingertip leaves an indentation. Repeat with the remaining dough.
• Heat a large kettle of water to boiling. While water heats, slice the scallops, yellow squash and zucchini into 1/2-inch rounds and then quarter the rounds from cut side. Place the pieces in a skillet with butter and garlic and sauté over medium-low heat for about 10 minutes.
• When the water comes to a boil, cook the dumplings, in about 4 batches, until they float to the surface; cook for 30 seconds. Remove with a strainer and drain while the next batch cooks. Place the dumplings on a large platter and keep warm.
• To serve: season the scallop mixture with nutmeg, salt and pepper and pour over dumplings. Garnish with lemon and orange zest.

Steps:

• Preheat oven to 425 degrees. Brush the carrots and apples with the vegetable oil and place on a baking sheet. Roast until golden, about 25 minutes, turning frequently. Transfer to a saucepan. Add the clove and cover with 1 quart cold water. Simmer over medium heat until reduced to 2 cups, about 30 minutes. Strain through a fine mesh sieve. Set aside.
• Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, about 30 minutes. Drain. Cool slightly, peel and chop fine. Set aside.
• Combine celery root and milk in a saucepan. Simmer over medium heat until tender, about 20 minutes. Drain. Set aside until cool.
• Combine potatoes, celery root, flour, salt and pepper. Pass the mixture through a ricer. Place on a lightly floured surface. Knead, adding more flour if necessary, until the dough is soft and slightly sticky. Shape the dough into small dumplings. Set aside.
• Combine the apple-carrot and chicken broth in a large saucepan. Bring to a simmer over medium heat. Working in batches, drop the dumplings into the broth. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total. Remove with a slotted spoon, and divide among 4 warmed bowls. Ladle the broth over the gnocchi. Sprinkle with Parmesan and thyme. Serve immediately.