Capers, Shallot & Tarragon Sauce for Fresh Sea Scallops
This sauce was used for the sea scallop dish. The best way to prepare the scallops is to sear them in a very hot cast-iron skillet with a dap of duck fat.
- 2 tablespoons butter
- 2 teaspoons canola oil
- 2 large shallots, diced
- 1⁄2 cup dry white wine
- 1⁄2 lemon, juice of
- 4 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh tarragon leaves
- salt and pepper
Heat oil in a medium saucepan over medium heat until shimmering but not smoking.
Add the shallots and cook, frequently stirring, until softened and beginning to color, about 1 1/2 minutes.
Add wine and lemon juice, increase heat to high, and bring to a boil.
Boil until reduced to 3/4 cup, 3-5 minutes.
Remove saucepan from burner. Whisk in butter, capers, and tarragon—season with salt and pepper to taste.
To serve, stir sauce to recombine, and spoon over your cooked scallops.
Sous Vide Tomatoes
- 4 medium on-the-vine tomatoes
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar, plus more for serving
- 1/4 teaspoon fennel pollen
Step 1 Set your Sous Vide Precision Cooker to 140°F . Bring a large pot of water to a boil over high heat.
Step 2 Cut a thin “x” into the top of the tomatoes and place them in the boiling water. Boil until the skin begins to peel back, about 1 minute. Immediately transfer tomatoes to an ice bath.
Step 3 Once tomatoes are cool, remove them from the ice bath and peel off the skin. Season with salt and pepper. Place tomatoes in a large zipper-lock or vacuum seal bag with olive oil, vinegar, and fennel pollen.
Step 4 Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.
Step 5 After 45 minutes, remove the bag from the water bath. Gently remove the tomatoes from the bag and place them on a serving platter. Drizzle tomatoes with additional balsamic and sprinkle with fennel pollen. Serve.
Porcini Tart with Gruyère
Crust
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 tablespoons (about) ice water
Filling
- 1 cup water
- 1 ounce dried porcini mushrooms
- 1/4 cup (1/2 stick) unsalted butter
- 10 ounces shiitake mushrooms
- 1/4 cup minced shallots
- 2 tablespoons Cognac or brandy
- 2 tablespoons chopped fresh herbs
- 2/3 cup grated Gruyère cheese
- 3/4 cup whipping cream
- 2 large egg yolks
- 1 large egg
For Crust
Blend flour and salt in the processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend the dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on a floured surface to a 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
For Filling
Bring 1 cup water to boil in a saucepan. Add porcini; remove heat and let stand 30 minutes—spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
Melt butter in a heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in the saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon of herbs. Cool.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
Sprinkle 1/3 cup cheese in the crust. Cover with mushrooms. Whisk cream, yolks, egg, and 1 tablespoon of herbs in a bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and the top is golden for about 30 minutes. Cool on a rack for 15 minutes.