Unicorn (Unicorn@Indenial.com)
Sat, 26 Dec 1998 05:44:46 -0500
Chef Ken Vedrinski's Golden Tomato Gazpacho with Crayfish
4 yellow bell peppers
4 banana peppers
3 Tbs (45 ml) sherry or balsamic vinegar
4 medium yellow tomatoes
3 celery ribs
1 small purple onion
1 seedless cucumber
4 garlic cloves
1/2 cup (125 ml) fresh cilantro
1 cup (250 ml) olive oil
1 lb (450 g) cooked, peeled crawfish tails
(you may substitute 1 lb (450 g) cooked peeled shrimp)
1/2 tsp (2 ml) salt
1 cup (250 ml) vegetable broth
Place peppers on an aluminum foil-lined baking sheet. Broil 5 inches
(12 cm) from heat (with oven door partially open) about 5 minutes on
each side or until peppers look blistered. Place peppers in a
heavy-duty zip-top plastic bag; seal and let stand 10 minutes to
loosen skins. Peel peppers; remove and discard seeds. Process
vinegar and half each of the roasted peppers, tomatoes, celery, onion,
cucumber, and garlic in an electric blender until smooth, stopping
once to scrape down the sides. Pour mixture through a wire-mesh
strainer, discarding the solids. Dice the remaining vegetables and
garlic. Stir vegetables, cilantro, olive oil, crawfish or shrimp,
salt, and broth into the pureed vegetables. Chill 2 to 4 hours.
Makes about 8 cups (2 L) to serve 8 to 12 as an appetizer or first
course.
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Pastry Chef Keith Chinn is a young, enthusiastic, and extraordinarily
talented master of his art. Remember his name; I'm sure we'll all be
hearing more about him in years to come. He was kind enough to share
the following recipe with us.
Chef Keith Chinn's Chocolate Silk Truffle
1+1/4 lb (570 g) bitter chocolate
6 oz (170 g) butter
3/4 cup (190 ml) sugar
6 large eggs
1/4 (60 ml) cream
1/2 tsp (2 ml) vanilla extract
2 tsp (10 ml) ground ginger
Melt the chocolate in a pan set over hot water. Cream together the
butter, sugar, and ginger in an electric mixer. Using the whip
attachment, or a hand held whisk, add the eggs one at a time, scraping
down the sides of the bowl often. Add the warm chocolate, stir in the
cream and vanilla, and pour into individual serving molds of your
choice. Chill for 4 to 6 hours. Alternately, place the mixing bowl
in the refrigerator for 4 to 6 hours, and use a small scoop or spoons
to form balls or quenelles. Serves 8 to 12.
And now, here is the recipe I promised you on Monday, the Irish
contribution to our "Christmas Around the World" menu.
Irish Plum Pudding
1/2 cup (125 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped citron
1/2 cup (125 ml) dried currants (or raisins)
3/4 cup (180 ml) Irish whisky
1 cup (250 ml) brown sugar
1/2 cup (125 ml) butter
2 eggs
1+1/2 cup (375 ml) bread crumbs
1/2 cup (125 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/2 tsp (2 ml) ground ginger
1+1/4 cups (310 ml) milk
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) chopped almonds
Boiling water
3 Tbs (45 ml) Irish whisky
Combine the dried fruits in a small bowl. Add the whisky and allow to
stand 12 hours, or overnight. Cream the sugar and butter until soft.
Add the eggs and mix well. Combine the bread crumbs, flour, baking
soda, salt, and spices. Add to the egg and butter mixture in three
batches, alternating with the milk, mixing thoroughly after each
addition. Add the grated peels, soaked fruits, and almonds, stirring
well. Place in a well greased mold and cover the mold with two layers
of cheesecloth, tied around the rim of the mold. Cover with aluminum
foil, and place the mold on a trivet in the bottom of a large kettle.
Add boiling water 2/3 up the side of the mold and bring to a boil over
high heat. Reduce the heat to low and simmer covered for 5 hours,
adding more water as necessary. Cool and store in the refrigerator
until ready to serve. Steam for an hour before serving to reheat. To
serve it, unmold the pudding, warm 3 tablespoons (45 ml) of Irish
whisky in a small saucepan, ignite, and pour over the pudding. Serve
immediately. Makes 12 servings.
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