Mini Potato Rosti with Caviar and Crème Fraîche

 

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Peel potatoes and grate using a hand grater or food processor. Soak the grated potatoes in cold water. Squeeze as much liquid out as possible and transfer them to a second bowl.

In a heavy-based 8″ skillet. Add the oil (about 1/8″ deep) and heat. When it begins to ripple & quiver, take a fistful of potatoes, wring again and let fall loosely into the center of the pan, working quickly, cover the entire pan. With a fork, spread the potatoes to make a layer 1/2″ thick. Cook the underside until it is a deep golden brown. Carefully flip the rosti in the pan or loosen it and put a dinner sized plate on top of the pan and flip the rosti onto the plate, then slide the inverted rosti back into the pan and continue cooking until the new bottom is browned, about 6-8 minutes.

Slide the rosti onto a cutting board. Cut into wedges or cut with a round pastry cutter for individual rosti. Serve with crème fraîche and your favorite caviar.


Products Used: Caviar, Crème Fraîche

Ingredients

1 pound potatoes (Yukon Golds or Russets are best)
1 ½ teaspoon salt
3 tablespoom vegetable or olive oil
1 to 2 ounce of your favorite caviar


Linguine with Fresh Black Truffle

Cook the linguine in boiling, salted water according to the package instructions.

Drain the pasta and toss with 1/2 cup white truffle oil, parmesan, salt and pepper to taste, and chives.

Add the shaved black truffle, drizzle with remaining truffle oil, toss, and serve immediately.


Products Used: Fresh Black Truffle

Ingredients

4 quarts of water
16 ounces dried linguine
1/2 cup plus 2 tablespoons white truffle oil
1 cup Parmesan cheese, grated
fleur de sel
freshly ground black pepper
1/4 cup chopped chives
1 black truffle, shaved


Torchon of Foie Gras with Pickled Cherries

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Inspired by Thomas Keller’s recipe for Poached Moulard Duck Foie Gras au Torchon in his French Laundry Cookbook.

For the pickled cherries: Combine the cherries, water, sugar and vinegar in a saucepan. Bring it up to a simmer and let the cherries steep in the brine. You can pit your cherries or leave them whole.

For the brioche croutons: Preheat the oven to 350 degrees. Slice brioche and cut into triangles or rounds. We made rounds as a slice of foie gras fits perfectly.

To plate: Place brioche round with a slice of torchon on top and stack a cherry with stem attached along side. We chopped a cherry and put it atop the foie as well. Make a little salad of arugula and mint, dressed with olive oil and mound on the side.

Yeild: 12 little Amuse-bouche


Products Used: Torchon Style Duck Foie Gras, White Balsamic Vinegar 

Ingredients

8 ounce Torchon Style Duck Foie Gras
18 Bing Cherries
1/4 cup sugar
1/4 cup water
1/4 cup White Balsamic Vinegar
1 loaf brioche


Ina Garten’s Caviar Dip

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In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth.

With the mixer on medium speed add the sour cream, lemon juice, dill, scallion, milk, salt and pepper.

With a rubber spatula, fold in three quarters of the salmon caviar.

Spoon the dip into a bowl and garnish with the remaining salmon ikura caviar and sprigs of fresh dill.

Yield: 2 cups

Serve with potato chips, veggies, toasts or crackers.

Products Used: Salmon Ikura Caviar

Ingredients

8 ounces cream cheese at room temperature
½ cup sour cream
2 teaspoons squeezed lemon juice
2 tablespoons minced dill, plus sprigs for garnish
1 minced scallion (white and green parts)
1 tablespoon milk, half-and-half or cream
¼ teaspoon kosher salt
4 ounces Seattle Caviar Chum Salmon Ikura


Caviar Pie

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In a mixing bowl, combine all the egg salad ingredients.

In an additional mixing bowl, combine all the herb cream cheese ingredients.

In a spring form pan spread the cream cheese mixture over the bottom of the pan.

Spread the egg salad over the cream cheese. Spread the crème fraîche over the egg salad and top in concentric circles the paddlefish in the center, golden whitefish and finish the outer edge with the ikura caviar.

Cover and chill in the refrigerator for at least an hour before serving. Remove the spring form and serve with toast points or rounds on a pedestal cake plate.

Products Used:  Golden Whitefish Caviar, Salmon Ikura Caviar, Paddlefish Caviar

Ingredients

Herb Cream Cheese:
1 eight ounce package of Cream Cheese, softened
1 tablespoon minced garlic
1 tablespon chopped dill
Salt and pepper

Egg Salad:
6 hard boiled eggs, peeled and chopped
½ cup mayonnaise
1 teaspoon minced garlic
Salt and pepper
¼ cup minced chives
¼ minced shallot
¼ cup capers

Toppings:
7.5 ounces crème fraîche
2 ounces golden whitefish caviar
2 ounces salmon ikura caviar
2 ounces paddlefish caviar


Mini Caviar Pies

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With a round cookie cutter, make two “pies” per slice of bread.

Brush each “pie” with olive oil on each side. I did not have access to an oven, so I toasted the pies on a griddle for about 2 minutes per side. Chop the eggs and combine with the mayo, herbs and salt, to make a nice egg salad.

To Assemble: Layer egg salad, frost with crème fraiche and finish with concentric circles of three colors of caviar. Your palette is small, but with a little time, your finished product is not only beautiful but delicious.

Products Used: Crème Fraîche, Golden Whitefish Caviar, Salmon Ikura Caviar, Paddlefish Caviar, Desert Miracle Olive Oil

Ingredients

Yield: 12 mini pies

6 slices white sandwich bread
Desert Miracle Olive Oil
4 large eggs hard-boiled
¼ cup Best Foods Mayonnaise
Fresh Dill
Fresh Chives
Russell’s Salt
¼ cup Bellwether Farms Crème Fraîche
1 ounce Golden Whitefish Caviar
1 ounce Salmon Ikura Caviar
1 ounce Paddlefish Caviar


Twice-Cooked Potatoes with Caviar

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Place potatoes in a large saucepan and cover with cold water. Bring to a boil and simmer until just tender but still quite firm, 15 to twenty minutes. Remove all but 6 potatoes. Cook these until soft, about 5 more minutes.

When cool enough to handle, carefully cut off the very tops of the potato. Using a melon ball spoon, scoop out as much potato as possible while leaving at least a 1/4-inch-thick wall remaining. Reserve potato flesh and set aside. Cut a small slice off the bottom of each potato shell so it will stand upright. Place scooped potato in a small metal bowl set over a pan of simmering water to keep warm.

Heat oven to 375 degrees.

Heat the milk and butter in a small saucepan until butter melts. Push the reserved potato flesh and 6 remaining potatoes, peeled, through a ricer or food-mill, into a bowl. Stir in milk and butter a little at a time until creamy. Stir in the crème fraîche, salt and pepper and 1 tablespoon chives.

Place potato mixture in a pastry bag fitted with a large plain tip. Arrange the potato shells on a baking sheet. Pipe filling into the shells, making sure to cover cut edges.

Bake for 15 minutes or until golden brown and slightly puffed. Brush with melted butter and bake for 15 minutes more.

Top each potato with a spoonful of caviar and sprinkle with chives.

Makes 24

Products Used: Crème Fraîche, White Sturgeon Caviar, Siberian Sturgeon Caviar

Ingredients

32 small red potatoes (about 3/4 pound)
1/2 cup plus 2 tablespoons milk
1 tablespoon butter, plus 2 tablespoons more for brushing
1/4 cup crème fraîche
Salt and freshly ground pepper
1 tablespoon fresh chives, plus more for garnish
3 ounces White Sturgeon caviar or Siberian Sturgeon caviar (about 1/4 teaspoon per potato)


Lemon Spaghettini with Caviar

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Cook the pasta al dente in salted boiling water 3 to 5 minutes for fresh pasta; 5-7 minutes dried pasta. Drain the pasta and return to the pot.

For the sauce combine the clarified butter, cream, lemon zest and juice. Heat until the sauce begins to bubble.

Toss with the cooked pasta. Turn the pasta out onto heated plates and nestle the caviar in the center of the pasta.

Garnish with chopped chives.

This recipe will adequately serve 4-6 people as a first course. As a main course It will serve 4.

Products Used: White Sturgeon Caviar

Ingredients

1 pound fresh spaghettini (or best quality dried pasta)
4 ounces clarified butter
1/2 cup heavy cream
grated zest of 1 lemon
juice of 1 lemon
4-8 ounces fresh White Sturgeon caviar
chives for garnish


Coyle’s Corn Cakes

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Add the boiling water to the flour, cornmeal, sugar, and salt into a large bowl and whisk to combine. Set the flour mixture aside.

Whisk the buttermilk and eggs into a second bowl and whisk together.

Add the buttermilk mixture to the flour mixture and stir in the melted butter until just combined. If it seems too thick add warm water. (Over-mixing can produce tough corn cakes)

Working in small batches, melt 2 tablespoons butter in a large seasoned cast-iron skillet or on a large griddle over medium high heat.

For blini sized corn cakes, drop rounded teaspoons onto the griddle. Cook, flipping once until golden brown on both sides and cooked through about 3 minutes total.

Transfer the finished cakes to a plate and cover them with a kitchen towel to keep them warm. Serve warm, with crème fraîche and Salmon Ikura Caviar.

Products Used: Crème Fraîche, Salmon Ikura Caviar

Ingredients

½ cup boiling water
1 cup coarse yellow cornmeal
½ cup flour
1 tablespoon sugar
1 ½ tablespoon salt
3/4 cup buttermilk
2 eggs lightly beaten
2 tablespoon melted butter


Pasta with Salmon Caviar

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Cook the pasta al dente in unsalted boiling water 3-5 minutes for fresh pasta; 5-7 minutes for dried pasta.

Sauce: in a large skillet on medium heat, reduce the wine by half, add the butter and melt. Add the cream to the butter wine mixture and continue to cook until the cream begins to bubble.

Combine the cooked pasta, cream and butter and gradually add the Parmesan cheese and toss until the cheese has melted.

Season with pepper only.

Gently fold salmon ikura caviar into the pasta just before serving (reserve a small amount of caviar for garnish). Turn the pasta into a warm serving bowl or warm plates and garnish with parsley and salmon caviar and serve.

This recipe will adequately serve 4-6 as a first course. As a main course it will serve 4.

Products Used: Salmon Ikura Caviar

Ingredients

1 pound fresh pasta (or best quality dried pasta)
2 tablespoons butter
1 cup heavy cream
1/2 cup dry white wine
2 tablespoons parmesan cheese coarsely grated
freshly ground white pepper
5 ounces salmon ikura caviar
2 tablespoons finely chopped parsley