3 dishes to amaze friends & family
CLASSIC CAESAR SALAD 4 anchovies 2 cloves garlic 1 egg yolk Juice of 1/2 lemon 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce
CLASSIC CAESAR SALAD
4 anchovies
2 cloves garlic
1 egg yolk
Juice of 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 drops Tabasco sauce
1/2 cup olive oil
1 tablespoon Pecorino romano cheese
1/2 cup Parmesan cheese
Fresh ground black pepper
Romaine lettuce, torn into bite sized pieces
1 cup seasoned croutons
In a large wooden salad bowl, mash anchovies and garlic together to form a paste. Add egg, lemon juice, mustard, Worcestershire and Tabasco, blending all ingredients together in the bottom of the bowl.
Add oil slowly, blending in with dressing base until you have a light, mayonnaise consistency. Add lettuce, cheeses and croutons to the bowl. Toss well to coat evenly. Serve salad on chilled plates. Serves 2.
Source: Maximo Baez Berg, Chef Max@Home.
SALMON TARTARE
1/2 pound wild-caught salmon (Scottish
salmon recommended)
Juice of 1/2 orange, no pulp
2 ounces white sugar
1 1/2 ounces salt
15 small capers, well rinsed (optional)
1 tablespoon fennel leaves, chopped
1 tablespoon aromatic herbs (your choice), chopped
Juice of 1/2 lemon
White pepper
4 medium fresh basil leaves, chopped
4 strawberries, quartered
2 tablespoons extra virgin olive oil
Sour cream (optional)
Place the fish, juice, sugar, salt and herbs in a shallow bowl, reserving a few fennel leaves for later. Cover with parchment paper or plastic wrap and refrigerate for 12 hours.
When ready to serve, rinse the fish under fresh water to remove salt and sugar. Cut it in small pieces of desired size (better if minced). Rinse and cut the strawberries. In a bowl, mix the lemon juice, minced basil leaves, a few fennel leaves and the strawberries. Add the oil and a little white pepper, and blend well.
Serve with warm bread and a touch of sour cream (optional). Serves 2.
Source: Appolinare Restaurant.
BANANA'S FOSTER
1/4 cup ( 1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly and ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Serves 4.
Source: "Breakfast At Brennan's and Dinner, Too" by Pip Brennan (Brennan's, $34.50).