Bay Scallops and Foie Gras Ravioli with Cipolline Bouillon and Black Truffles

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, cut into small dice
10 ounces cipolline onions, finely chopped
1 garlic clove, minced
2 tablespoons sugar
2 tablespoons sherry wine vinegar
3 cups chicken stock or low-sodium chicken broth
sprig of thyme
1 bay leaf
salt and freshly ground black pepper
2 teaspoons olive oil
30 bay scallops, about 6 ounces
salted freshly ground black pepper
18 toasted walnut halves (about 1/2 cup)
3 tablespoons walnut oil
1 large fresh or flash-frozen black truffle (about 2 ounces)

Foie Gras Ravioli

Cornmeal, for dusting
18 wonton wrappers
3 ounces fresh duck foie gras, trimmed and cut into 1/4-inch dice, or foie gras terrine, cut into 1/4-inch dice.

Method

  1. To make the bouillon, melt the butter with the olive oil in a medium saucepan over moderate heat. Add the bacon and cook, stirring occasionally, until it has rendered its fat, 3 to 5 minutes. Add the onions, garlic, and sugar and cook, stirring, until the onions are soft and browned, about 7 minutes.
  2. Add the sherry vinegar, increase the heat to moderately high, and bring to a boil, stirring to dissolve the browned bits on the bottom of the pan. Boil until the vinegar is reduced to a glaze. Add the stock, thyme, and bay leaf, bring to a boil, and boil until the liquid is reduced by half. Season with salt and pepper to taste. Strain through a fine-mesh strainer into a saucepan and set aside. (The bouillon can be made up to 2 days ahead, covered, and refrigerated.)
  3. Bring a large pot of salted water to a boll, reduce the heat to a gentle simmer. Skim off and discard the fat that has come to the top of the bouillon. Bring the bouillon to a simmer over moderate heat. Reduce the heat to low and keep warm.
  4. Heat a large nonstick skillet over moderately high heat until hot. Add the 2 teaspoons olive oil and heat until hot.
  5. Season the scallops with salt and pepper. Add the scallops to the pan and cook just until browned on the first side, about 1 minute. Turn the scallops over and cook until just barely translucent in the center, about 1 minute longer.
  6. To make the ravioli, sprinkle a large baking sheet with cornmeal. Lay the wonton wrappers out on a work surface. Place about 1-1/2 teaspoons of the foie gras in the center of each wrapper. One at a time, using a pastry brush or your fingertips, moisten the uncovered portion of each wrapper with water, than fold the wrapper over the filling to make a rectangle and press the edges firmly together to seal. If desired, use a fluted pastry wheel or a 2-1/2-inch round cutter to cut the ravioli into half-moon shapes. Transfer the ravioli to the baking sheet. (The ravioli can be made early in the day, covered loosely with plastic wrap, and refrigerated.)
  7. Add the ravioli to the boiling water and cook, stirring occasionally so the ravioli don’t stick together, just until the wonton wrappers are al dente, about 3 minutes. Remove the ravioli with a wire skimmer or slotted spoon and drain briefly in a colander.
  8. Arrange 3 ravioli and 5 scallops in each of 6 shallow soup bowls. Scatter the walnuts over the top, and ladle in the broth. Drizzle the walnut oil over the broth, shave the truffle over the top, and serve immediately.

Makes 6 servings.

Source: Truffles

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Cozy Soup with Shrimp and Mushroom

Ingredients

2 cups sliced mixed mushrooms
1-inch piece ginger, peeled
3-1/2 cups chicken broth
3 tbsp white vinegar
2 tsp soy sauce
2 tsp granulated sugar
1/2 tsp hot chili-garlic sauce
340 g frozen peeled uncooked shrimp
1 (227-mL) can sliced bamboo shoots, drained (optional)
1 tsp dark sesame oil
1 green onions, thinly sliced

Method

  1. Lightly coat a large saucepan with oil and set over medium-high heat. Add mushrooms. Stir often until lightly browned around edges, 2 to 3 minutes.
  2. Thinly slice ginger.
  3. When mushrooms are browned, pour in broth. Stir in ginger, vinegar, soy, sugar and chili-garlic sauce. Bring to a boil over medium-high heat. Boil to develop flavour, about 3 minutes.
  4. Add shrimp and bamboo shoots. Stir occasionally until shrimp turn pink, 2 to 3 minutes.
  5. Remove from heat and stir in sesame oil and onion. Taste and add more chili-garlic sauce and sesame oil, if you wish.

Makes 4 servings.

Source: Chatelaine magazine

Braised Monkfish with Mushroom and Wine

Ingredients

5 tbsp unsalted butter
2 large cloves garlic, chopped
1 shallot, minced
1/2 lb shiitake mushrooms, stemmed, caps halved and thinly sliced
1-1/2 lbs monkfish medaillons, about 1 inch thick
flour, seasoned with salt and pepper
1 tbsp extra-virgin olive oil
1/2 cup dry vermouth
1 tbsp chopped fresh thyme
1/2 cup heavy cream
thyme sprigs for garnish

Method

  1. Heat 3 tablespoons of the butter in a large saute pan over medium-high heat and saute the garlic, shallot and shiitake mushrooms until tender, about 5 minutes.
  2. Remove with a slotted spoon and set aside. Add the oil and remaining butter to the pan and raise heat.
  3. Dredge the monkfish in seasoned flour, shaking off excess. Lay the fish into the pan and sear on both sides for 1 minute. Lower heat and add vermouth, shiitakes, garlic and chopped thyme.
  4. Cover and simmer until the fish is tender, about 7 or 8 minutes. Transfer fish to warmed serving plates.
  5. Raise heat and cook the liquid remaining in the pan until reduced by half. Stir in cream and cook until the sauce is thickened. Taste and adjust seasonings.
  6. To serve, spoon sauce over the fish and garnish with thyme sprigs.

Makes 4 servings.

Source: Metropolitan Home magazine

Healthy Version of Italian-style Meatballs with Mushroom and Spinach

Ingredients

12 ounces 96% lean ground beef
1 cup finely chopped puffed brown rice
4 cups unsalted beef stock
salt
freshly ground black pepper
olive oil cooking spray
4 cups sliced cremini mushrooms
1 cup thinly sliced onion 8 cups washed spinach
2 tablespoons arrowroot powder, dissolved in 2 teaspoons of the stock
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Place the beef in a large mixing bowl, pushing it to one side. Add the rice and 1-1/2 cups of the stock to the other side of the bowl. Season with salt and pepper and let the rice absorb the stock, about 1 minute.
  2. Using an electric hand mixer, mix the beef into the rice until homogeneous, about 1 minute.
  3. Form the mixture into 16 equal-size meatballs.
  4. Coat a large nonstick skillet with olive oil cooking spray and place over medium-high heat. Once the skillet is hot, add the meatballs and brown on one side, about 1 minute.
  5. Turn the meatballs over and brown the opposite sides, about 30 seconds. Transfer the meatballs to a holding plate.
  6. Spray the skillet again with cooking spray, and place back on the heat. Add the mushrooms and onion and cook until browned and softened, 3 to 4 minutes.
  7. Add the spinach and cook just to wilt, about 1 minute.
  8. Add the remaining stock and the arrowroot slurry and bring to a simmer while whisking until thickened.
  9. Add the meatballs and simmer until cooked through, 6 to 8 minutes.
  10. Spoon the meatballs and mushroom mixture into four bowls, distributing them equally. Sprinkle with cheese and serve.

Tip

Include some no-sugar-added dried cranberries if you want to liven things up a bit.

Makes 4 servings.

Source: The Negative Calorie Diet

Portobello Carpaccio with Orange Tartare

Ingredients

4 portobello mushrooms, stems and gills removed
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground black pepper
2 oranges
1/2 cup black kalamata olives, pitted (stoned) and sliced
2 teaspoons capers, crushed
1 shallot, chopped
2 tablespoons cilantro, chopped to garnish

Method

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Using a pastry brush, grease the mushrooms caps with olive oil and season to taste with salt and freshly ground black pepper.
  3. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward. Set aside.
  4. Grate the orange zest and set aside. Peel the oranges and separate the segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp.
  5. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallots, and olive oil. Season to taste with salt and freshly ground black pepper.
  6. Fill the mushroom caps with the mixture.
  7. Broil the mushrooms at mid-height for 4–5 minutes.
  8. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.

Makes 4 servings.

Source: Vegan: The Cookbook