Recipes offer taste of ECA kitchen tour
Published 8:45 pm Tuesday, May 4, 2010
Here are just two of the items area chefs will be preparing for the “Chef’s Tour of Dream Kitchens in Woodway” (see related story in Local News).
Heirloom Tomato and Mozzarella Salad
5 ounces heirloom tomatoes, mixed colors, cut in half-inch thick slices
3 ounces fresh mozzarella cheese, cut cross-wise in half-inch thick slices
4 whole basil leaves
4 ounces mixed greens
1-1/2 teaspoons balsamic blase (reduction)
4 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon course ground black pepper
1 tablespoon fresh basil, julienned
On a plate, overlap rows of tomato slices, mozzarella slices and fresh basil leaves. Place mixed greens in the center. Drizzle balsamic reduction in zigzag pattern over mozzarella, then drizzle olive oil over tomatoes and mozzarella. Sprinkle tomatoes and mozzarella with the salt and pepper, then scatter julienned basil over top as well as randomly onto the plate.
(Recipe from Phil Swendt, executive chef, Scott’s Bar &Grill)
Spring Wraps of Crispy Duck Breast and Wild Morels with Candied Rhubarb-Red Curry Marmalade
For the filling:
Crispy duck breast (recipe below)
1/4 cup vegetable oil
1/4 cup chopped fresh garlic
1/4 cup finely chopped morel mushrooms
1/4 pound thin rice noodles, soaked for 5 minutes in very hot water and rinsed
1 small cucumber, seeded and diced
1 cup shredded carrots
1/2 cup sliced green onion
1-1/2 tablespoons each rice wine vinegar, lime juice and sugar
1/4 cup fish sauce
1/4 cup chopped cilantro
2 tablespoons chopped mint
Candied Rhubarb-Red Curry Marmalade (recipe below)
16-20 green leaf lettuce leaves, rinsed and dried
On a platter, place the slices of duck breast.
In a small sauté pan, heat the oil over medium high heat. Fry the garlic and morels for 1 minute or until lightly brown. Remove to a serving bowl with a slotted spoon. In another bowl, toss the rice noodles, cucumber, carrots, green onions, vinegar, lime juice, sugar, fish sauce, cilantro and mint together.
To serve, arrange lettuce leaves on plates. Offer guests the platter with the duck, the bowl of crispy garlic and morels and the bowl with the salad mixture. Have them place a selection of the ingredients in the center of a lettuce leaf and roll into a small packet. Offer the marmalade for drizzling.
Crispy Breast Of Duck for Lettuce Wraps
Makes: about 32 slices of duck
4 boneless duck half-breasts, skin on
1/4 teaspoon each ground anise or fennel, cinnamon and clove
Salt and freshly ground pepper
1/4 cup vegetable oil
Preheat oven to 400 F.
With the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern. Season the duck breasts with the spices, salt and pepper, rubbing the mixture in well.
In a heavy skillet over medium high heat, brown the breasts, skin side down, in the oil until most of the fat is rendered and the skin is crispy, about 12 minutes. Remove to an oven-proof dish, skin side up, and roast for 3-4 minutes for medium rare.
Allow the meat to rest for 5-7 minutes and cut each breast in thin slices on the diagonal.
Candied Rhubarb-Red Curry Marmalade
Makes: about 2 cups
2 stalks rhubarb, cut into thin slices on the diagonal (or diced)
1/4 cup granulated sugar
1/4 cup rice wine vinegar
2 tablespoon lime juice
1/2 stick cinnamon
3-4 cloves
1 teaspoon red curry paste
1/4 cup sweet chili sauce
1/2 teaspoon sea salt
1 tablespoon each mint and cilantro
Place rhubarb in a bowl. Put the rest of the ingredients in a small saucepan and boil to a thick syrup, about 5-7 minutes. Pour the hot syrup over the rhubarb. Let sit 3 hours.
Drain the liquid from the rhubarb. Allow to cool. When the liquid is cool, fold back into the rhubarb with the mint and cilantro.
(Recipes from Lynne Vea, chef of media and marketing for PCC Natural Markets)
