Eggs Stuffed with Prosciutto

Ingredients

4 hard-boiled eggs
4 oz prosciutto, chopped
1 tablespoon chopped capers
1 teaspoon mustard
1 tablespoon butter or margarine
1 tablespoon mayonnaise
salt

Garnish

capers, shrimps, anchovy fillets, desalted, mayonnaise

Method

  1. Shell the hard-boiled eggs, remove the yolks carefully with a teaspoon and work them through a sieve.
  2. Blend in the chopped prosciutto and capers, the mustard, butter or margarine, mayonnaise, and salt to taste.
  3. Fill the egg whites with the mixture, using a pastry bag.
  4. Garnish some eggs with capers, some with whole shrimps, and some with anchovy fillets rolled around dots of mayonnaise, on top of the eggs. Keep cool until serving.

Source: The Cook’s Book


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Warm Camembert with Wild Mushroom Fricassee

Ingredients

1/2 cup walnut pieces
1 (8-ounce) wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
sourdough toasts, for serving

Method

  1. Preheat the oven to 350°F.
  2. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  3. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  4. In a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer.
  5. Add the shallot and cook until softened, 2 minutes.
  6. Stir in the parsley and sage; season with salt and pepper.
  7. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Makes 4 servings.

Source: Chef Daniel Boulud


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Hot-smoked Salmon Fishcakes with Tomato Salsa

Ingredients

300 g mashed potatoes
600 g hot-smoked or kiln-roasted salmon, flaked
2 green onions, chopped or sliced
juice of 1 lemon
freshly ground sea salt and freshly ground black pepper
seasoned flour, for coating
butter, for frying
extra olive oil, for drizzling

Tomato Salsa

6 ripe plum tomatoes, cut into eighths
1/2 red onion, finely chopped
1 garlic clove, finely chopped
2 fresh red chilies, finely sliced (seeds and all)
4 tablespoons olive oil
juice of 1 lime
4 tablespoons roughly chopped fresh coriander

Method

  1. Make the salsa. Mix all the ingredients together, cover and set aside while you make the fishcakes.
  2. Put the mashed potatoes (hot or cold) into a large mixing bowl, then add the flaked salmon and green onions.
  3. Squeeze the lemon juice into the mix. Fold together with a wooden spoon until the fish is well mixed through. Taste and adjust the seasoning if necessary.
  4. Shape the mixture into eight fishcakes. Dip each one in seasoned flour.
  5. Melt the butter in a frying pan and when it’s hot add the fishcakes and fry for 3-4 minutes until nicely golden in color. Turn over and repeat on the other side. Keep warm.
  6. To serve, place a dollop of salsa in the center of each plate, place a fishcake on top and drizzle round a little olive oil.

Makes 8 servings.

Source: Top 100 Salmon Recipes


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Steamed Pork Buns (Xiao Lung Pao)

Ingredients

10-2/3 oz all-purpose flour
a few vegetable leaves

Filling

1 1b ground pork
1 tbsp minced ginger
4 stalks spring onion (diced)

Seasoning for Filling

1 tbsp light soy sauce
1/2 tsp salt
2 tbsp sesame oil
1 tbsp cornstarch
4 tbsp water

Method

  1. Add seasoning ingredients to ground pork. Stir until mixture becomes sticky.
  2. Add minced ginger and spring onion. Mix well and place in refrigerator for 2 hours.
  3. Place flour in a big bowl, add 2/3 cup boiling water, mix well.
  4. Add in 1/3 cup water and mix again. Take out and put on a table. Knead until smooth and soft. Cover with a damp cloth for 30 minutes.
  5. Sprinkle some flour on table top. Flatten dough until it becomes a thin sheet. Use a round cutter to make round pieces. Put filling in each piece and shape into small buns.
  6. Boil vegetable leaves until soft. Place in steaming basket and put buns on top. Sprinkle water on buns and steam over boiling water for 10 minutes until done. Serve with red vinegar and shredded ginger.

Tips

  1. There are many folds on the buns and the dough is thick. Sprinkling water on the buns before steaming is necessary because when the dough absorbs the water, it will become soft when done and will not become too dry and hard.
  2. For vegetable leaves, use either cabbage or Tientsin cabbage.

Makes 12 buns.

Source: Chinese Dim Sum


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Ham and Goat Cheese Empanadillas

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5-1/2 oz soft goat cheese
6 oz thickly sliced cooked ham, finely chopped
scant 1/2 cup capers, chopped
1/2 tsp hot or sweet smoked Spanish paprika
1 lb-2 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
all-purpose flour, for dusting
salt

Method

  1. Preheat the oven to 400°F/200°C. Dampen several large cookie sheets.
  2. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Put the goat cheese in a bowl, then add the ham, capers, onion mixture, and paprika and mix together well. Season to taste with salt.
  5. Thinly roll out the pastry on a lightly floured counter. Using a plain, 3-1/4-inch round cutter, cut out 32 circles, rerolling the trimmings as necessary.
  6. Using a teaspoon, put an equal, small amount of the goat cheese mixture in the center of each pastry circle.
  7. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the prepared cookie sheets.
  8. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with beaten egg to glaze.
  9. Bake in the preheated oven for 15 minutes, or until risen and golden brown.

Makes 32 pieces.

Source: Tapas


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