Lavraki Tartare
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
Tuesday, August 12, 2008
Lavraki Tartare
Lavraki Tartare
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
Monday, August 4, 2008
Lamb Shank Ravioli
Lamb Shank Ravioli
Recipe by Chef Gregory Zapantis
Ingredients – Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock
Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank, onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.
Ingredients – Pasta
3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water
Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough ¼ inch thick. Cut the dough using a circle cutter, 3 inches in diameter.
Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.
Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.
Recipe by Chef Gregory Zapantis
Ingredients – Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock
Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank, onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.
Ingredients – Pasta
3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water
Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough ¼ inch thick. Cut the dough using a circle cutter, 3 inches in diameter.
Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.
Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.
Lamb Shank Ravioli
Lamb Shank Ravioli
Recipe by Chef Gregory Zapantis
Ingredients – Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock
Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank, onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.
Ingredients – Pasta
3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water
Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough ¼ inch thick. Cut the dough using a circle cutter, 3 inches in diameter.
Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.
Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.
Recipe by Chef Gregory Zapantis
Ingredients – Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock
Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank, onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.
Ingredients – Pasta
3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water
Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough ¼ inch thick. Cut the dough using a circle cutter, 3 inches in diameter.
Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.
Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.
Sunday, July 20, 2008
Melomakarona - Greek Semolina Honey Cookies
Melomakarona
(a traditional Greek cookie with walnuts and honey)
Makes 40-50 cookies
FOR THE DOUGH:
1 1/2 cups olive oil
1/2 cup margarine or butter, softened
1 cup sugar
3/4 cup orange juice
1/4 cup brandy or cognac
2 tsp orange zest (or less)
8 cups all-purpose flour (approx)
2 tsp baking powder
1 tsp baking soda
FOR THE SYRUP:
2 cups honey
2 cups sugar
2 cups water
GARNISH WITH:
1 1/2 cups chopped walnuts
1 tsp cinnamon
1/2 tsp ground cloves
TO PREPARE THE DOUGH:
Beat the first 6 ingredients (olive oil through orange zest) on high with a mixer for 4 minutes.
Sift the flour, baking powder and baking soda in a large bowl. Make a well in the flour and add the beaten ingredients. Slowly blend the liquids into the flour and then knead lightly. The dough should be soft and oily and will hold a shape.
Form into an oblong shape about 3 inches long and arrange on your cookie sheet lined with wax paper.
Bake at 350 degrees F (175 C) until slightly brown, about 30 minutes.
TO PREPARE THE SYRUP:
Meanwhile, boil the honey, sugar, and water for 5 minutes to make the syrup, skimming off the foam as it forms.
Place the hot baked cookies in a shallow pan and pour the syrup over them. Let them set for an hour or so and then flip them over to soak the other way for another 1/2 hour or so.
Layer the cookies on a platter and sprinkle with the mixed walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover soaking syrup may be drizzled over the cookies.
Cover with plastic wrap and store room temperature.
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