Recipes Recipes (April 23, 2004)

Cauliflower Soup with Tangerine Dust, Truffle Oil and Hazelnuts

1 quart cauliflower

1 onions
1 leek white
2 cloves of garlic
1 tbs. ginger
Vegetable stock
1 cup cream
1 tangerine or orange

For soup: Sweat vegetables in olive oil over medium heat. Add vegetable stock just to cover. Add cream. Cook at a simmer until vegetables are tender. Puree. Season with salt and white pepper.

For tangerine dust: Using a micro-plane, zest orange. Spread out on a pan in a warm, dry area and let dry overnight. Grind in a coffee grinder until fine. Store in an airtight container for up to one week.

Garnish: Toasted hazelnuts, truffle oil, lemon oil.

Serves four.

Wild Pacific Salmon with Muscat Grapes and Verjus Glaze

4 (3 oz) salmon filets
12 muscat grapes (preferably seedless, peeled)
4 spring cipollini onions
2 cups verjus or port
3 tbs. butter
4 sprigs fresh thyme

Bring pot of salted water to a boil. Slice onions and blanch until tender. Puree in blender. Mix with warm butter, season and set aside.

Reduce verjus/port in pan until it has a thick, syrupy consistency. Set aside to cool.

Lightly coat a cast iron or non-stick pan with neutral oil. Season salmon with salt and pepper on both sides and sear in pan over high heat until golden brown on one side. While the salmon is cooking, add one tablespoon of butter and sprigs of thyme. Baste the top of salmon with spoon continuously until butter turns brown. Remove salmon from pan seared-side up.

-- Recipes courtesy of Chez TJ

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