5 Star Foodie Junior: Shortbread Cookie Truffles with Cherries

Welcome to the special winter break edition of 5 Star Foodie Junior, a series of monthly posts that feature my daughter learning how to cook in the kitchen.

Recently, we received samples of assorted shortbread cookies from Walkers Shortbread. We have tried different cookies on their own and my daughter also has made these delicious cookie truffles that she shares in her post below.



5 Star Foodie Junior:
We received many different kinds of shortbread cookies to try. They were all yummy and my favorite one was the almond short bread cookie.



With the butter shortbread cookies, I made cookie truffles.

First, I broke the cookies into little pieces and put them in the food processor (1 box of Walker Pure Butter Shortbread Cookies).



Next, we put in some butter and I mixed the butter (about 3 tablespoons) with the cookie crumbs.



Then, we put in the almond extract (1 teaspoon) and we mixed with the other ingredients until everything was sticking together.



I took pieces of the dough and flattened them and put a cherry into each one.







Then, I gathered the cookie dough around the cherry and rolled it into a ball.





Next, we prepared the melted chocolate and dipped our cookie balls into it. Then, we put the cookie truffles into the refrigerator.



Our cookie truffles tasted buttery, yummy, but not too sweet.



I liked the chocolate on the outside and the cherry inside.

Sablefish, Mascarpone, Florida Stone Crab, White Asparagus, Celery Root Mayo

I have always wanted to create an all white tasting menu, and have made a few white dishes in the past, such as my all-time favorite White Salad and White Asparagus Soup with Lemongrass and Almonds. When Lazaro suggested that color white as a theme for our next collaboration, I was definitely excited to work with him on this fun project.

Please enjoy Lazaro's fabulous creation of Sablefish, Mascarpone, Florida Stone Crab, White Asparagus, Celery Root Mayo. Then, head over to Lazaro Cooks! and check out my white dish Textures of Parsnips..

***

It is a thrill to be collaborating with Natasha again.  What an honor for me to be on this amazing blog.  When conceptualizing my components for this White Course I faced two important factors.  Is everything on my plate white to keep with the theme?  Is everything on the plate for a purpose?  I detest clutter on a plate.  If something cannot be eaten, it should not be given to the diner.  So, I will breakdown the components of my dish and explain their parts.

Sablefish is the best fish the ocean produces and incredibly sustainable.  A winning combination for certain.  I wanted to allow the sablefish to shine so I roasted it in the oven with a touch of olive oil, sea salt, and fennel pollen.  Simple but tasty.  To complement the fish I served it with Mascarpone Cheese, a culinary match made in heaven.

Florida Stone Crab Meat is one of the most prized crab meats on earth.  Here I serve it with creme fraiche and chives.  Again, just enough of the complementary flavors because you want the crab meat to come through.

White Asparagus are grown under soil in order to prevent photosynthesis.  This prevents the asparagus from turning green.  It is purported to produce a more tender finished product.  I am not sure, but I do love it.  Here, I cooked it simply in some brown butter.  However, be careful not to overdo it, you want to keep that nice white color.  Celery Root Mayo is a delicious concoction I learned from the Chef of the Century and my kitchen mentor Joel Robuchon.

Sablefish, Mascarpone, Florida Stone Crab, White Asparagus, Celery Root Mayo

For all of my good friends up North, if the sunshine on this dish does not make you want to move to Florida...nothing will!

For the Sablefish:
8 oz Sablefish fillets - skin-off
Sea salt
White pepper
Olive oil
Fennel pollen

Season the fish with olive oil, salt , pepper.  Place in an ovenproof dish.  Bake in oven for 22 minutes.  Insert a metal skewer into the fish and place against your lower lip.  If the skewer is cold, the fish is raw, if the skewer is warm, it's ready.  By the way, if the skewer is hot, throw the fish away it's overcooked.

Spinkle with fennel pollen before serving.

For the Florida Stone Crab Meat:
1 lb Florida stone crab claws
Creme fraiche
Chives

Crack claws and remove the meat.  With a sharp knife shred the meat.  Add creme fraiche and chopped chives.  Do not overdo it with the cream, you really want to taste crab.

For the Celery Root Mayo:
1 1/2 tbs organic homemade mayo - (or store bought)
1 tbs heavy cream
1 fuji apple - (peeled and cored)
Sea salt
1 Meyer lemon - (juiced)
10 oz celery root - (trimmed & peeled)
White pepper

Using a box grater, grated the apple and celery root finely.

Bring 1 quart of water to the boil.  Add 1 tbs sea salt and the lemon juice.  Boil the grated celery root for 45 seconds.  Remove to a colander and rinse under cold water.  Drain.

In the bowl of a food processor, add the apple, celery root, mayo, and heavy cream.  Process until smooth.  Season with sea salt and white pepper.

That's it for now...till we exchange a few words again...Peace!

Penne with Romanesco Broccoli, Gorgonzola, Pine Nuts, and Leek Cream

Romanesco Broccoli, also known as coral broccoli, is a very intriguing looking vegetable of Italian origin that can be found in the winter time. Although it is called broccoli, it is more similar to cauliflower in texture and taste. It is important to be precise in timing when cooking Romanesco broccoli as overcooking it is not recommended. When cooked properly, however, it is delicate, sweet, and delicious. I roasted Romanesco broccoli and added to penne pasta along with pine nuts, Gorgonzola, and a leek cream sauce.



Ingredients:

1 small head Romanesco broccoli
1 teaspoon salt
1/2 teaspoon pink peppercorns, crushed
1 clove garlic
About 3 tablespoons olive oil

1 tablespoon butter
1 1/4 cup leeks, chopped
1 clove garlic, minced
1 1/4 cup heavy whipping cream
1/2 cup wine
Salt, pepper to taste

6 cups cooked penne
1/4 cup pine nuts, toasted
Gorgonzola cheese, crumbled

Directions:

Cut the romanesco broccoli in half, remove the central stem, and separate into biteable pieces. Toss with minced garlic, salt, crushed pink peppercorns, and olive oil. Roast on 400°F degrees for about 20 minutes. Do not overcook.

Melt butter in a pan. Add leeks and garlic and saute for a few minutes until the leeks are softened. Add cream and wine, season with salt and pepper to taste. Bring to boil and then simmer until the sauce thickens and reduces by about 1/3. Transfer to a bowl or a mixing cup and blend with an immersion blender. Strain.

Toss penne with romanesco broccoli and leek cream sauce. Divide between the plates, sprinkle with pine nuts and Gorgonzola.

Salmon of Knowledge

According to a famous Irish folk tale, a long time ago there existed a legendary Salmon of Knowledge, a special salmon that magically contained all the wisdom and knowledge of the world. This was an ordinary salmon until it ate nine hazel nuts that fell into the Well of Wisdom, one from each of nine hazel trees that surrounded the well. In doing so, the salmon gained all the knowledge in the world.

Legend foretold that whoever first tasted this salmon would gain this knowledge and become a powerful man. A poet Finnegas tried to catch this salmon all of his life, and one day, he actually succeeded in catching it. He instructed his apprentice, a young orphaned boy named Finn MacCool, to cook the salmon for him, forbidding him to taste of it himself.

While the salmon was cooking, however, Finn noticed a blister on the salmon skin, accidentally touched it, burned his thumb, and put his finger in his mouth to ease his pain, thus tasting the salmon and receiving all the wisdom. From that day on, Finn could access the knowledge by biting his thumb. He became a leader of the Fianna, a powerful band of warriors in Ireland, and a famous folk hero.

I have decided to make a modern version of Salmon of Knowledge by using ingredients that are rich in Omega-3 fatty acids and other nutrients that promote brain activity and improve memory. I poached the salmon in avocado oil and served it with toasted hazelnuts, representing the representing the nuts from the nine hazel trees as in the story above. I prepared the skin of the salmon separately to make it extra crispy, with the taste and texture similar to crispy fried bacon. I also made a special cream sauce comprising a secret ingredient, the 2010 Anchor Christmas Ale.

Every year since 1975, Anchor Brewery has released a special Christmas Ale, each year featuring a new and unique ingredient, extracted from a selected tree. For many years we have enjoyed these holiday beers, knowing that each year's recipe is never repeated, since a different tree is selected for its ingredients each year. In 2010, the Anchor Christmas Ale uses ingredients from the Ginkgo biloba tree. Ginkgo biloba is commonly used for medicinal purposes to improve memory. The ale's recipe is a delightful success, with a hint of spice honoring the tree in the best spirit of the holiday tradition.

The resulting sauce with hints of bitterness from reduced ale and Ginkgo biloba combined with the sweetness of the cream, is very unique, and as bittersweet as knowledge may sometimes be.




Ingredients:

salmon
1 pound wild freshwater salmon, such as Coho
coarse salt
pepper
crushed red pepper flakes
At least 2 cups of Avocado oil

beer cream sauce
1 tablespoon butter
2 tablespoons onions
1 clove
1/2 cup 2010 Anchor Christmas Ale
1/2 cup cream
Salt, pepper to taste

to assemble
Toasted hazelnuts
Dill

Directions:

salmon
Cut the skin off the salmon filet very carefully. Cut the salmon into 6 thin equal strips. Heat oil in a pot over low-medium heat. Sprinkle salmon with salt and pepper. Gently poach salmon pieces (in batches if necessary) for about 2 minutes.

Pat the skin dry, season with salt and red pepper flakes. Fry in oil on high heat until very crispy, about 7-10 minutes.

beer cream sauce
In a skillet, melt butter. Add garlic and onions and cook until onions are translucent. Pour beer in and cook until the liquid has mostly reduced. Swirl in cream, bring to boil, and cook for another minute, stirring. Strain and blend till frothy with an immersion blender.

to assemble
To assemble, spoon a little bit of the beer cream sauce in the center of the plate, place one salmon piece in a middle. Top with a slice of crispy skin and dill. Sprinkle toasted hazelnuts around.

Open Ravioli with Mangalitsa Ham and Sunchoke Puree

Mangalitsa Pork is a heritage breed of "woolly pigs" that originally come from Hungary and the Balkans. This pork is healthier, has stronger flavor, and more marbling than the average pork. My last post featured Mangalitsa bacon as part of a wild mushroom terrine, which was amazing. I have also received from Marx Foods a sample of Mangalitsa ham.

I decided to slice the Mangalitsa ham very thinly and use the slices in the filling for these delicious open ravioli, along with a sunchoke puree and a drizzle of pumpkin seed oil. A special thanks to Lazaro @ Lazaro Cooks! for suggesting the addition of crunchy breadcrumbs flavored with Parmesan and savory as a finishing touch for this dish.



Ingredients:

sunchoke puree
1 tablespoon butter
1 garlic clove, minced
16 ounces sunchokes, peeled
1 cup milk
1 cup chicken stock
Salt, pepper to taste

pasta
2 eggs
1 teaspoon salt
1 tablespoon olive oil
1 1/4 cup flour

to assemble
Mangalitsa Ham, very thinly sliced
Pumpkin seed oil
1/2 cup Panko breadcrumbs
1/4 cup Parmesan cheese, shredded
1-2 sprigs fresh savory, chopped

Directions:

sunchoke puree
In a pot, melt butter. Add garlic and cook for about 30 seconds. Add sunchokes and cook for another minute or two, stirring. Pour milk and stock over. Bring to boil. Season with salt and pepper to taste. Lower the heat, and simmer for about 30 minutes or until the sunchokes are very tender. Puree sunchokes with only a little bit of cooking liquid. Strain.

pasta:
Whisk the eggs, salt, and olive oil together in a bowl. Place flour in the electric mixer bowl with a dough hook. Pour the egg mixture slowly into the flour as it mixes until the dough forms a ball. Dust the dough ball with a little bit of additional flour if necessary. Using a pasta maker, roll out the dough into long sheets. Cut into large squares. Boil the pasta squares in the salted water about 3 or 4 minutes. Drain.

to assemble:
In a skillet, place breadcrumbs, Parmesan cheese, and savory over medium heat. Stir continuously until the mixture is golden brown. Place a pasta square in the center of each plate. Drizzle pumpkin seed oil over. Spoon a little bit of sunchoke puree, and top with Mangalitsa Ham slices. Sprinkle the breadcrumb mixture over the top.

Thor's Hammer

In the tales of Norse mythology, Thor was the God of Thunder who also represented strength, healing, and the protector of mankind. Thor's hammer was his powerful tool with which he would create thunder and lighting. It was also the tool with which, according to the old beliefs, he created mushrooms.

For my edible Thor's hammer, I logically chose wild mushrooms as my focal ingredient. The delicate terrine forming the base of the hammer is made of a mixture of Hedgehog mushrooms & Chanterelles, with a layer of Black Trumpets in the middle. It is wrapped in Mangalitsa Bacon and gently baked in water bath in the oven. On the top is a crispy Parmesan tuile filled with creamy Black Trumpet mousse, flavored with black truffle oil. A few crystals of fleur de sel are sprinkled on top of the mousse as a final finishing touch.

Thank you to Marx Foods for sending me the samples of fresh Hedgehog mushrooms and Black Trumpet mushrooms as well as a sample of special Mangalitsa bacon. This excellent quality bacon comes from a special type of heritage breed of "woolly pigs" and has a particularly intense concentrated pork flavor with a buttery and light texture.

Ingredients: (4 servings)

mousse
2 1/2 cups fresh black trumpet mushrooms
2 tablespoons butter
Salt, pepper to taste
1/2 cup stock
1/2 teaspoon gelatin
1 teaspoon truffle oil
1/2 cup heavy whipping cream

terrine
3 cups hedgehog & chanterelle mushrooms
1 small onion, chopped
1 garlic clove, minced
1 sprig thyme, chopped
1/3 cup cream
1/3 cup brandy
1 egg
Mangalitsa bacon, sliced very thinly

Parmesan tuiles
Parmesan cheese, grated

Fleur de Sel

Directions:

mousse
Clean black trumpet mushrooms thoroughly and pat dry. In a skillet over medium heat, melt butter and sauté black trumpet mushrooms 4 to 5 minutes. Season with salt and pepper to taste. Reserve a small handful of black trumpet mushrooms for the terrine, and chop the rest finely.

Pour stock into a small pot and sprinkle gelatin over. Let it sit for a minute, then bring the stock to boil, stirring, for the gelatin to dissolve. Add mushrooms and cook for 30 seconds more. Place in a blender or a food processor, add truffle oil, and puree until very smooth.

In a separate bowl, whip the cream to high peaks. Fold into the mushroom mixture. Refrigerate for at least 1 hour or until set.

terrine
Clean hedgehog mushrooms thoroughly, pat dry, and slice. In a skillet over medium heat, melt butter. Add onions, and sauté until soften, one or two minutes. Add garlic and thyme, and cook for 30 seconds, then add mushrooms. Season with salt and pepper to taste. Cook for about 4 minutes, then add brandy. Cook until most of the liquid is absorbed. Place the mushroom mixture in the food processor and blend with cream. Add the egg.

Cover the bottom and sides of a mini loaf pan (5.75 x 3 inch) with bacon slices. Spoon half of the mushroom mixture. Cover with a layer of black trumpet mushrooms. Then, spoon the rest of the mushroom mixture. Wrap the bacon over the top, and cover with additional slices if necessary. Put the pan in another baking dish and cover halfway with water. Bake on 350°F for about 30 minutes or until the mushroom layer is set. Cool and then invert the terrine over on the plate.

Parmesan tuiles
Line a large baking sheet with parchment paper. For each tuile, spread about 3 tablespoons of grated Parmesan cheese to form a 3 x 4 inch rectangle. Bake on 350ºF until golden brown. Let the tuiles cool for 1 minute. Then using a spatula and a tube mold, gently wrap each tuile around the tube to form a cylinder. Trim if necessary.

to assemble
Carefully slice the terrine with a very sharp knife, into 4 equal pieces. Put the mushroom side up in a center of a plate. Place a Parmesan tuile on each terrine slice. Fill with black trumpet mousse, and garnish with a sprinkling of fleur de sel.

5 Star Foodie Junior: Potato Latkes

Welcome to the December edition of 5 Star Foodie Junior, a series of monthly posts that feature my daughter learning how to cook in the kitchen. Today we have made traditional potato latkes for Hanukkah.



5 Star Foodie Junior:
Last night, we were making latkes because it is Hanukkah. First, we peeled the potatoes, and then I shredded the potatoes.



Next, we added chopped onions, flour, salt, pepper, and egg, and made our batter.



We put oil on our griddle and dropped little spoonfuls of batter on.



Then, we fried the latkes on both sides. We ate our latkes with sour cream. The latkes were crispy and yummy.

***

Ingredients:

2 large potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped onion
2 tablespoons flour
1 egg
Vegetable oil
Sour Cream
Chives or dill

Directions:

Grate potatoes into a bowl. Add onions, egg, flour, salt and pepper. Mix well.

Brush a large skillet with oil and heat over moderately high heat until hot but not smoking. Drop as many 1/8-cup measures of potato mixture into skillet or a griddle as possible to fit on a skillet leaving enough space between each one. Flatten with a spatula into 1/4-inch-thick pancakes.

Cook latkes 2 to 3 minutes on each side or until golden and cooked through. Serve with sour cream and dill and/or chives.