Post by amarante on Oct 12, 2016 15:38:20 GMT -5
Another recipe from Graham Elliot's cookbook that seems as though it would be a standout but a bit too time consuming for me at this point.
Graham’s Signature Caesar Salad
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 4}
THIS SALAD IS AS CLOSE to a signature dish as I have, and it’s been on my menus since 2004. The idea is to focus on the amazing texture and flavor of the oversized crouton. I call the crouton a “Twinkie” because that’s exactly what it resembles, if Twinkies were filled with creamy cheese and garlic. Use brioche for the crouton, if you can, although any good, firm bread will do—as long as the loaf is not sliced.
I use a dressing based on anchoïade, a gutsy, anchovy and garlic–based sauce from the south of France. Its full-bodied herbaceousness makes a hard-to-miss statement, and being bright green, it’s prettier than other dressings.
PREP TIME: ABOUT 30 MINUTES
COOKING TIME: 5 TO 7 MINUTES
2 small heads romaine or romaine hearts
ANCHOÏADE DRESSING
2 tablespoons low-fat sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1 large egg yolk
2 garlic cloves, coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 cup grapeseed oil
1 teaspoon anchovy oil (from the can of anchovies) or extra-virgin olive oil
TWINKIE FILLING
3 ounces mascarpone cheese (about 1/4 cup plus 2 tablespoons)
2 ounces cream cheese
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons half-and-half
1/2 tablespoon minced shallot
1 tablespoon minced garlic
Salt
BRIOCHE TWINKIES
1/2 unsliced brioche loaf or loaf of white bread
8 tablespoons (1 stick) unsalted butter
PARMESAN FLUFF
4 ounces Parmesan cheese
GARNISH
12 Spanish white anchovy fillets
Freshly ground black pepper
1. Trim the heads of romaine so the tops are somewhat even and discard the tough base. Cut the heads into quarters, to make 8 pieces total. Soak the lettuce quarters in cold water for a few minutes. Pat dry and set aside.
2. For the dressing, put the sour cream, lemon juice, shallot, mustard, egg yolk, garlic, and parsley in a blender and puree on high speed until smooth.
3. Add the Parmesan and puree for about 1 minute longer. With the blender running on medium speed, slowly add the grapeseed oil and anchovy oil in thin, steady streams. Pause every 10 seconds to make sure the oil is fully incorporated. If the dressing is too thick, add a touch of water.
4. For the Twinkie filling, in the bowl of a food processor fitted with the metal blade, mix the mascarpone, cream cheese, Parmesan, half-and-half, shallot, and garlic. Process until fully incorporated. Season with salt and pulse to mix.
5. Using a rubber spatula, transfer the filling to a pastry bag fitted with a plain tip and set aside.
6. For the brioche Twinkies, preheat the oven to 350°F.
7. Using a serrated knife, remove all the crust from the brioche loaf. Slice 8 rectangles from the loaf, each about 3 inches wide and 1 inch thick. (It’s a good idea to cut a few extras, in case you need them.)
8. In a small saucepan, melt the butter. Brush the melted butter over all sides of the bread rectangles.
9. Heat a nonstick sauté pan over medium heat and gently brown the Twinkies on all sides.
10. Drain on paper towels to absorb any excess butter.
11. Use the rounded handle of a wooden spoon to hollow out two holes in the bottom of the Twinkies, each about 1/2 inch deep.
12. For the Parmesan fluff, using a Microplane, carefully grate the Parmesan over a bowl. The Microplane will produce very light, fluffy gratings. While you can grate the cheese ahead, grating it just before use will ensure it’s light and fluffy.
13. To assemble the salad, use a clean paintbrush or similar brush to generously coat each piece of lettuce with dressing. Roll the coated lettuce in the fluff so all the pieces are nicely covered.
14. Meanwhile, pipe the filling in the holes in each Twinkie until stuffed. Put the filled Twinkies on a baking sheet and put in the oven for about 3 minutes to warm the centers. Remove from the oven.
15. Put 2 warm Twinkies on each of four serving plates and gently rest a piece of lettuce on top of each Twinkie. Garnish each plate with 3 anchovy fillets and season with pepper.
Graham’s Signature Caesar Salad
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 4}
THIS SALAD IS AS CLOSE to a signature dish as I have, and it’s been on my menus since 2004. The idea is to focus on the amazing texture and flavor of the oversized crouton. I call the crouton a “Twinkie” because that’s exactly what it resembles, if Twinkies were filled with creamy cheese and garlic. Use brioche for the crouton, if you can, although any good, firm bread will do—as long as the loaf is not sliced.
I use a dressing based on anchoïade, a gutsy, anchovy and garlic–based sauce from the south of France. Its full-bodied herbaceousness makes a hard-to-miss statement, and being bright green, it’s prettier than other dressings.
PREP TIME: ABOUT 30 MINUTES
COOKING TIME: 5 TO 7 MINUTES
2 small heads romaine or romaine hearts
ANCHOÏADE DRESSING
2 tablespoons low-fat sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1 large egg yolk
2 garlic cloves, coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 cup grapeseed oil
1 teaspoon anchovy oil (from the can of anchovies) or extra-virgin olive oil
TWINKIE FILLING
3 ounces mascarpone cheese (about 1/4 cup plus 2 tablespoons)
2 ounces cream cheese
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons half-and-half
1/2 tablespoon minced shallot
1 tablespoon minced garlic
Salt
BRIOCHE TWINKIES
1/2 unsliced brioche loaf or loaf of white bread
8 tablespoons (1 stick) unsalted butter
PARMESAN FLUFF
4 ounces Parmesan cheese
GARNISH
12 Spanish white anchovy fillets
Freshly ground black pepper
1. Trim the heads of romaine so the tops are somewhat even and discard the tough base. Cut the heads into quarters, to make 8 pieces total. Soak the lettuce quarters in cold water for a few minutes. Pat dry and set aside.
2. For the dressing, put the sour cream, lemon juice, shallot, mustard, egg yolk, garlic, and parsley in a blender and puree on high speed until smooth.
3. Add the Parmesan and puree for about 1 minute longer. With the blender running on medium speed, slowly add the grapeseed oil and anchovy oil in thin, steady streams. Pause every 10 seconds to make sure the oil is fully incorporated. If the dressing is too thick, add a touch of water.
4. For the Twinkie filling, in the bowl of a food processor fitted with the metal blade, mix the mascarpone, cream cheese, Parmesan, half-and-half, shallot, and garlic. Process until fully incorporated. Season with salt and pulse to mix.
5. Using a rubber spatula, transfer the filling to a pastry bag fitted with a plain tip and set aside.
6. For the brioche Twinkies, preheat the oven to 350°F.
7. Using a serrated knife, remove all the crust from the brioche loaf. Slice 8 rectangles from the loaf, each about 3 inches wide and 1 inch thick. (It’s a good idea to cut a few extras, in case you need them.)
8. In a small saucepan, melt the butter. Brush the melted butter over all sides of the bread rectangles.
9. Heat a nonstick sauté pan over medium heat and gently brown the Twinkies on all sides.
10. Drain on paper towels to absorb any excess butter.
11. Use the rounded handle of a wooden spoon to hollow out two holes in the bottom of the Twinkies, each about 1/2 inch deep.
12. For the Parmesan fluff, using a Microplane, carefully grate the Parmesan over a bowl. The Microplane will produce very light, fluffy gratings. While you can grate the cheese ahead, grating it just before use will ensure it’s light and fluffy.
13. To assemble the salad, use a clean paintbrush or similar brush to generously coat each piece of lettuce with dressing. Roll the coated lettuce in the fluff so all the pieces are nicely covered.
14. Meanwhile, pipe the filling in the holes in each Twinkie until stuffed. Put the filled Twinkies on a baking sheet and put in the oven for about 3 minutes to warm the centers. Remove from the oven.
15. Put 2 warm Twinkies on each of four serving plates and gently rest a piece of lettuce on top of each Twinkie. Garnish each plate with 3 anchovy fillets and season with pepper.