rampage
last night at 2am i decided that i was going to really push my cooking forward, so i wrote down a recipe. the dish i came up with was corn cakes with smoked salmon tartare with a roasted pepper sauce. here is the recipe if anyone is interested:
for the corn cakes:
1. add 4 ears of corn to boiling water for 5 minutes, then set aside to cool.
2. cut corn off the cob and place in food processor with 3 eggs, dash of cream, 2-3 tbls shredded cheddar, 2 tbls flour, salt and pepper to taste. blend and transfer to a bowl.
3. butter non-stick skillet on medium heat and cook batter (1/4 cup at a time) and cook for 2 minutes or so on each side.
smoked salmon tatare:
1: cut smoked salmon into bitesize pieces and toss with 3 tbls olive oil, 3 tsp lemon juice, and 1/4 cup finely minced onions (preferrably vidalia)
roasted red pepper sauce:
1: place roasted red pepper, 1/2 of a shallot, dash of cider vinegar, splash of cream, splash of lemon juice, and 2 tbls butter in food processor blend until very smooth.
plating and presentation:
1: place tatare in between two of the corn cakes and set in the center of the plate.
2: top with more tartare, followed by a dollop of sour cream, crumbled bacon (maple cured it nice), and chives.
3: place 3 spoonfuls of the red pepper sauce around the cakes and tatare
i also made chicken and dumpling de provincal from scratch. i dont want to type another recipe. if you want to try it, find a chicken and dumpling recipe online (try tyler florence's on foodtv.com) and to the dumpling batter add 1-2 tbls of sundried tomato paste. to his sauce add 1 plum tomato diced and seeded, 1/2 of a large onion chopped, and 1 tbls of herbs de provence. if you dont want to cook a whole chicken, get a package of 3 breasts, and that should be enough chicken. w/e
for the corn cakes:
1. add 4 ears of corn to boiling water for 5 minutes, then set aside to cool.
2. cut corn off the cob and place in food processor with 3 eggs, dash of cream, 2-3 tbls shredded cheddar, 2 tbls flour, salt and pepper to taste. blend and transfer to a bowl.
3. butter non-stick skillet on medium heat and cook batter (1/4 cup at a time) and cook for 2 minutes or so on each side.
smoked salmon tatare:
1: cut smoked salmon into bitesize pieces and toss with 3 tbls olive oil, 3 tsp lemon juice, and 1/4 cup finely minced onions (preferrably vidalia)
roasted red pepper sauce:
1: place roasted red pepper, 1/2 of a shallot, dash of cider vinegar, splash of cream, splash of lemon juice, and 2 tbls butter in food processor blend until very smooth.
plating and presentation:
1: place tatare in between two of the corn cakes and set in the center of the plate.
2: top with more tartare, followed by a dollop of sour cream, crumbled bacon (maple cured it nice), and chives.
3: place 3 spoonfuls of the red pepper sauce around the cakes and tatare
i also made chicken and dumpling de provincal from scratch. i dont want to type another recipe. if you want to try it, find a chicken and dumpling recipe online (try tyler florence's on foodtv.com) and to the dumpling batter add 1-2 tbls of sundried tomato paste. to his sauce add 1 plum tomato diced and seeded, 1/2 of a large onion chopped, and 1 tbls of herbs de provence. if you dont want to cook a whole chicken, get a package of 3 breasts, and that should be enough chicken. w/e