Salmon Carpaccio with Miso Dressing

Carpaccio typically refers to raw meat or fish that has been either sliced thinly or pounded thin and served as an appetizer. However, fruits and vegetables can also be included. According to Arrigo Cipriani, the owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.

Serves 4
recipe adapted from Donna Hay magazine
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30g ginger, peeled and thinly sliced
2 eschalots (French shallots) peeled and thinly sliced
1 long red chili, seeds removed and thinly sliced
35g (1/4 cup) cornstarch
2 tablespoons vegetable oil
250g salmon fillet, trimmed

Miso Dressing:
2 teaspoons white miso paste
125ml (1/2 cup) water
1 teaspoon soy sauce
1 teaspoon rice vinegar dressing
coriander leaves, to garnish

To make the dressing, place miso, water and soy sauce in a small saucepan over low heat and stir to combine. Cook for 1 to 2 minutes or until warmed through. Set aside and allow to cool.

Place ginger, eschalots, chili and cornstarch in a bowl and toss to coat; shaking off excess. Heat the oil in a small non-stick frying pan over high heat. Add the ginger mixture and cook for 2 to 3 minutes or until crispy. Drain on paper towel and set aside. Use a very sharp knife to thinly slice the salmon. Arrange on 4 serving plates, top with the crispy ginger mixture and coriander and spoon over the miso dressing to serve.

The Culinary Chase's Note: Gorgeous fresh flavors from this dish will have your guests asking for more! Remember to use the freshest salmon, perhaps look at salmon that has been prepared for making sushi.

Roasted Artichoke Bottoms with Shrimp and Herbed Mayonnaise

The globe artichoke (Cynara cardunculus) is one of the oldest known cultivated vegetables, originating from Ethiopia, with Italy currently being the world’s largest producer. It was valued in ancient Greece and Rome as a digestive aid, available only to the wealthy due to its scarcity. Globe artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. They are a very good source of Vitamin C, folic acid, biotin, and the trace mineral manganese. They are a good source of niacin, riboflavin, thiamin, vitamin A, and potassium.

Serves 4 as a side
herbed mayonnaise recipe adapted from Working the Plate
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8 medium-sized artichokes
8 medium-sized shrimp
olive oil

Herbed Mayonnaise:
3 large egg yolks
1 teaspoon prepared Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
large pinch cayenne pepper
1/2 cup olive oil
3 tablespoons, drained
1/4 cup fresh tarragon leaves

Preheat oven to 165c (325f). To prepare the artichokes, click here and follow the instructions just to where the artichoke is peeled. Don't cut the artichoke in half and remove the choke which is the hairy bit in the center. Once the artichokes are peeled and the choke is removed, place into an oiled baking dish, bottom side up, drizzle with olive oil and sprinkle sea salt over them. Cook 20 minutes, and turn over, adding a bit more salt and a drizzle of olive oil. Continue cooking for another 10-15 minutes or until tender. 

To make the herbed mayonnaise, combine egg yolks, mustard, lemon juice, salt, and cayenne pepper in a food processor and process until smooth. With the motor running, pour the oil into the yolk mixture a drop at a time until half the oil is added, and then in a very thin steady stream until all the oil is incorporated. Add the capers and tarragon and process until finely chopped. Scrape the mayonnaise into a container and store in the refrigerator up to 3 days.

Pan-fry shrimp in a bit of olive oil until cooked. Place a teaspoon of the homemade mayonnaise on the plate and top with the roasted artichoke bottom. Add a teaspoon of the mayo in the cavity of the artichoke and place the cooked shrimp on top. Serve immediately.

The Culinary Chase's Note: I love artichokes and this was my first time preparing an artichoke in its natural form. If raw eggs are a concern, start with a prepared mayonnaise and add mustard, capers and tarragon, chopping them and then mixing into the mayonnaise. When preparing the artichokes, just remember to rub lemon juice over any of the cut parts. To remove the choke, use a sharp paring knife or spoon.  Delicious!

Mushroom and Goat's Cheese Ravioli

Mushrooms contain 80 to 90 percent water, and are low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. They are an ideal food for people following a weight management program or a diet for high blood pressure. Sage is from the mint family and according to research published by Pharmacological Biochemical Behavior, sage is an outstanding memory enhancer. Perhaps we should be adding more sage to our favorite soups, stews and casseroles! When choosing fresh sage, the leaves should look fresh and be a vibrant green-gray in color. They should be free from dark spots or yellowing. Wrap them in a damp paper towel and place inside a loosely closed plastic bag. Store in the refrigerator where it should keep fresh for several days.

Serves 6
recipe adapted from Australian Gourmet Traveller
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2 tablespoons olive oil
400g swiss brown mushrooms, finely chopped
300g drained marinated goat's feta, crumbled
400g fresh lasagne sheets
100g unsalted butter, chopped
24 sage leaves
truffle oil, optional, to serve

Heat oil in a large non-stick frying pan and cook mushrooms over high heat for 3 to 4 minutes until browned, then remove from heat and cool. Place goat's feta and mushrooms in a bowl and mash, until well combined, then season to taste with freshly gated black pepper.

Cut pasta sheets into 24 squares, each measuring 10cm. Place 1 heaped tablespoon of mushroom mixture in the center of 12 squares. Brush edges with water and top with remaining pasta squares, pressing edges together to seal well.

Cook ravioli, in batches, in a large saucepan of boiling, salted water until pasta is tender and ravioli rise to the surface. Drain. Meanwhile, melt butter in a small saucepan over medium heat, add sage and cook until sage is crisp and butter is golden brown. Place 2 ravioli on each plate, drizzle with burnt butter and crisp sage leaves. Serve immediately with a little truffle oil (if using).

The Culinary Chase's Note:  Six ingredients in this dish infused with amazing flavor!  I love fried sage leaves. The earthy flavors coming from the mushroom mixture and the robust sage are a perfect match.  A glass of Chardonnay with subtle hints of oak would go well with the mushroom and richness from the butter sauce.

Herbed Potato Chips

A while ago (2 years to be exact) I ordered a book called, Working the Plate as I wanted more inspiration with regard to food presentation. I read most of it but failed to see that there were some recipes at the end of the book and only noticed them last week!

Makes about 20 chips
recipe adapted from Working the Plate
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vegetable oil
1 russet or Idaho potato (8 to 10 oz.) peeled
small herb sprigs, such as chives, cilantro (coriander), sage, thyme
sea salt

Preheat oven to 180c (350f). Rub a baking sheet with vegetable oil to coat lightly. Slice the potato very thin using a mandoline or similar slicing tool. Arrange potato slices on oiled baking sheet and center a small herb over every slice. Cover the herbs with potato slices and press together to remove any air pockets. Lightly oil each potato top, sprinkle with sea salt and bake until the underside and edges are lightly browned (about 6 minutes). Using a firm metal spatula, flip the slices and bake until the edges are golden brown and crisp (3 to 4 minutes). Remove from pan and let cool. Use these chips to decorate mashed potato or eat on their own.

The Culinary Chase's Note: These were delicious and I loved how each herb flavor was infused into each chip.  If you don't have a mandoline, then consider using a potato peeler.  Just make sure the potato isn't wider than the peeler. The plate I used is from RestaurantWare and is made from bamboo. RestaurantWare designs and manufactures sustainable and disposable tableware made from fine bamboo and "Go-Green" plastic. Click here to visit their website.

Homemade Oreo Cookies

The National Biscuit Company (NaBisCo) created the first Oreo cookie in 1912. The origins of the name, Oreo, remain a mystery. Over 362 billion Oreo cookies have been sold since it was first introduced in 1912, making it the best selling cookie of the 20th century.  Growing up, there was a spirited debate between my siblings as to the best way to eat an Oreo cookie.  I enjoy eating the center first then dunk the wafers into milk.  How do you like to eat your Oreo cookie?

Makes 25 to 30 sandwich cookies
recipe adapted by Smitten Kitten (original from Retro Desserts)
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Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup unsalted butter, room-temperature
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 190c (375°f). In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the filling, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

The Culinary Chase's Note: These were certainly a treat. When making the filling, use clear vanilla extract so as to not discolor the white filling. I found the cream filling was too stiff so next time I'll use less icing sugar. 

Rocket, Spinach, Pear and Parmesan Salad

I never tire of a good salad and this one is so delicious that it's hard not to like. My good friend, Nicola, from Australia sent me this recipe. She said the food at 2 Fish is amazing and that this salad was scrumptious.  This dish is loaded with vitamins and minerals.  If you like this, click on the highlighted links for more salad recipes: Milanese Green Salad, Prosciutto Wrapped Peach Salad, Asparagus Salad, Fried Zucchini Salad with Feta, Marinated Seafood Salad, Melon, Ham and Mozzarella Salad,  Fresh Fig, Gorgonzola and Prosciutto Salad,  Spinach, Raspberry and Feta Salad.

Serves 4 (as a side)
recipe adapted from 2 Fish Seafood Restaurant
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100g wild rocket
80g baby spinach
60g shaved parmesan
1 bosc pear, thinly sliced
2 tablespoons extra virgin olive oil

Pear Dressing:
4 bosc pears, peeled and coarsely chopped
1 cardamom pod
1 star anise
1 cinnamon stick
20g fresh ginger, peeled and coarsely grated
200g caster sugar
250ml white vinegar

For the dressing, place ingredients in a large saucepan and cook over low heat for 20 minutes or until pears are tender and liquid becomes a glaze. Strain dressing through a fine sieve placed over a bowl, discarding solids. Makes about 1 cup.

Place rocket, spinach, parmesan, pear and olive oil in a bowl. Season with salt and pepper. Toss salad lightly to combine and drizzle with pear dressing. Top with a fresh grinding of black pepper.

The Culinary Chase's Note: Using different spices in the dressing adds a lovely burst of zing.  Enjoy!

Cake Pops!

I was introduced to cake pops by my good friend Jennifer and now my husband is a big fan of them! What are cake pops, you ask? They're tiny cakes, rolled in melted chocolate and stuck onto a lollipop. They are the creation of Bakerella. Her site is one you should visit for baking inspiration!

Makes 30 to 40 cake pops
recipe adapted from Bakerella
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1 box cake mix, any flavor
16 oz. tub frosting, any flavor
24 oz. package of white or chocolate wafers
sprinkles for decoration
styrofoam block
lollipop sticks
3″ x 4″ cello bags
ribbon

Bake cake in a 13 x 9 pan according to packet instructions and let cool. After cake has cooled, break it up with your hands so that it resembles very small pieces. Mix in half a tub of frosting. You want the cake to be easy to roll into one-inch balls. Place the rolled balls on a lined tray, cover and refrigerate for 15 minutes or overnight.

Melt the chocolate according to instructions. Remove cake balls from fridge. Take a lollipop stick and dip one end in a little bit of the melted chocolate. Take the dipped end and gently stick into the bottom of the cake pop. This helps to seal the stick into the cake pop. Dip the cake part into the melted chocolate. Gently twirl the lollipop stick around to remove any excess chocolate and top with your favorite sprinkles. Then insert the lollipop stick into a styrofoam block. This allows the chocolate coating to harden as well as a storage place to hold your cake pops. It doesn't take long for the chocolate to harden. Wrap each one in a cello bag and tie up with a ribbon.

The Culinary Chase's Note: Some recipes say to refrigerate the cake pops with the lollipops inserted in the fridge for another 15 minutes but I didn't do that and found it worked out just as well. These are fun to make and taste delicious.  You can, of course, opt to make the cake mix from scratch as well as the icing.  Click here for Martha Stewart's homemade cake pop recipe.  If you like the tag I added to the lollipop, click here. The tag is complimentary from Bakerella's website.

Red Wine Poached Pears with Rice Pudding

This dessert certainly catches your eye and is as delicious as it looks. Rice pudding recipes have been around since Medieval and Roman times, when boiled rice and milk porridge were associated with easy digestion and good nutrition.

Serves 4
recipe adapted from Australian Gourmet Traveller
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For the rice pudding:
125ml (1/2 cup) short grain rice (Italian style such as Arborio)
1L (4 cups) whole milk
75ml (1/3 cup) granulated sugar
1/4 teaspoon salt
75ml (1/3 cup) sultana raisins
1 teaspoon vanilla
1 cinnamon stick (optional)

Red Wine Poached Pears:
500ml red wine such as merlot
150g (2/3 cup) caster sugar
1 vanilla bean, split lengthwise
2 strips of lemon rind
4 pears

In a large heavy saucepan, combine rice, milk, sugar and salt. Bring just to boil, stirring often. Reduce heat to very low, add raisins and cinnamon stick, cover and simmer gently, stirring occasionally for about 50 minutes or until rice is very tender and pudding is thickened and creamy (it will thicken more as it cools). Remove from heat and stir in vanilla. Let stand, uncovered until just warm, stirring occasionally. The pudding may also be served chilled. Spoon into dessert dishes and sprinkle with cinnamon.

For the poached pears, combine all ingredients except pears in a saucepan and stir over low heat until sugar dissolves. Peel pears and leave stems intact. Add pears to saucepan, bring to a boil, then reduce heat and simmer, covered, over medium-low heat for 10 to 12 minutes or until pears are tender. Remove from heat and cool in liquid. When pears are cool, remove from liquid, bring liquid to a boil and boil until it is reduced by half and syrupy. Cool. Pour a little of the syrup over each pear and serve with a spoonful of rice pudding.

The Culinary Chase's Note: Wow! A relatively easy dessert to make. Make sure the wine coats the pears as they cook for even coloring. As the wine reduces it turns into a gorgeous syrup and a perfect pairing with the fragrant pears. For the rice pudding, add 1/4 teaspoon of ground cardamon instead of cinnamon for a different spice flavoring.  Enjoy!

Char-Grilled Calamari and Prawns with Roasted Red Onions

I love the colors in this dish. Squid is a popular food in many parts of the world. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible. The following link has over 80 recipes dedicated to squid alone! Click here to view.

If you like this recipe, then you may also like: Calamari with Salt and Chili, Calamari, Chips & Tartare Sauce.

Serves 4
recipe adapted from Australian Gourmet Traveller
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4 medium squid tubes, cleaned
8 medium green prawns, peeled and deveined, tails left intact
3 Spanish onions, thinly sliced
1/3 cup olive oil
rocket leaves, to serve

Chili Lemon Dressing:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 clove of garlic, crushed

For the dressing, whisk together lemon juice, oil and garlic and season to taste. Transfer a third of the dressing to a large glass or ceramic bowl. Add chopped chilies to the remaining two-thirds of the dressing, stirring to combine well. Cut squid tubes in half lengthwise and open out flat with the inner side facing upwards. Score the flesh in a crisscross pattern. Add squid and prawns to the dressing in the glass or ceramic bowl, tossing to coat well, cover and refrigerate for 2 to 4 hours to marinate. Remove from refrigerator 30 minutes before cooking.

Meanwhile, place onions in a roasting pan, drizzle with oil and toss to coat well. Roast at 180c (350f) for 25-30 minutes, stirring occasionally, until softened and edges are golden and crisp. Drain excess oil.

Char-grill calamari and prawns over high heat, in batches, until just cooked and tender, then toss with onions. Toss rocket leaves with a little chili lemon dressing and place on 4 plates. Top with calamari mixture and drizzle with remaining dressing.  Garnish with lemon zest (optional).

The Culinary Chase's Note: A delicious contrast between the sweetness from the onions and the citrusy dressing. Enjoy this with a crisp, aromatic Riesling. Cheers!

SEASONS by Atlantica - Restaurant Makeover

SEASONS by Atlantica recently completed renovations to their restaurant and launched their new menu on the 27th January 2011. I was invited to sample these latest changes and I have to say I was pleasantly surprised by what I saw and ate. It seems the notion that hotel food isn't as inspiring as stand-alone restaurants is becoming a thing of the past. I know I am as guilty as the next in that I don't consider a restaurant hotel first as a place to enjoy, shall we say, the whole dining experience.  However, there is a trend that is gaining momentum as more people eat at hotels because hoteliers are trying to revamp their image as a place to go when you want good food. These days the trend is a focus to support the local food community via the menu (thank goodness!).

As diners wax lyrical about a food experience so does the dining conception raise the bar up a notch. No longer will diners look for just good food, but also for menu design, space, how attractive the plateware looks with the food etc. and authenticity (is the food authentic to that region?).  I usually ask our waiter/waitress where the food comes from and look to see how much of the menu caters to food items available within, say a 100 miles, of the restaurant.  I love to see words on a menu such as: locally made bread; locally butchered beef; foods purchased from regional farms. Chefs from the hotel restaurants then develop a relationship with the farmer or fisherman and it's a win-win for all concerned.

SEASONS is aptly named and it was discussed last year whether or not to keep the name.  Chef Luis Clavel said he wanted to keep it and focus on a seasonal menu to help support the local food community.

The Culinary Chase's Note: The evening was casual and the food stations were manned by the culinary team at SEASONS eager to explain what each dish was. I sampled the pulled lamb with mango and goat cheese; pork medley (rib, pork belly and tenderloin); lobster in a curry broth with samosa; calamari with cucumber yogurt ensalada; beef tenderloin with an apple cheddar crust and au jus; shortbread dipped in chocolate served with a side of strawberry purée and dulce de leche.  Proof, I say, is always in the pudding and I enjoyed sampling the new menu so much I made dinner reservations for this Saturday!