Shrimp salad with avocado and radish sprouts

I came across something beautiful in the grocery store that I had never seen before – radish sprouts.   Easily overlooked amidst the bigger and bolder green vegetables, these lovely delicate young shoots from the daikon radish remind me of the shamrock clover.   Growing happily together in high concentrations (each determined to be the tallest) a fresh bunch will surely cheer your soul! 

If you love spicy radishes, you’ll love radish sprouts.  Their bright green heart-shaped leaves look innocent enough, but they pack a fair amount of spice – enough to clear the sinuses!   They house a significant amount of Vitamins C, B6 and A due to the fact that they are germinating seeds.   Potassium is abundant, and in 5 - 6 days of rapid-fire growth the sprouts can reach 8 inches.    Since a sprout is the beginning of a larger vegetable, higher levels of enzymes and photochemical compounds are present within their small bodies.   The are therefore considered by many to be a ‘miracle food’.  

Sprouts can be grown year round with little attention.  Too delicate to be cooked, they are a brilliant addition to salads and sandwiches, wraps and spring rolls.  

Bright green leaves 

The tender roots barely take hold of the moist medium underneath, as lanky stems support leaf tops. 

Shrimp, avocado and radish sprout salad

Serves 4 as a first course

12 Jumbo shrimp, shelled and deveined

1 cup boiled, diced potato

½ red pepper, diced

1 avocado, peeled, seeded and diced

½ cup radish sprouts

marinade and dressing (below)

a few long chive leaves or 1 tablespoon fresh chives, chopped

Marinade (and dressing)

1½ tablespoons freshly squeezed orange juice

1½ tablespoons red wine vinegar

¼ cup tightly packed radish sprouts

½ teaspoon Dijon mustard

½ cup extra virgin olive oil

½ teaspoon sugar

salt, to taste

For the marinade and dressing:

Place all ingredients in a small food processor and blend until sprouts are finely chopped and the mixture comes together.  Place shrimp in a medium bowl.  Add 3 tablespoons of the sprout mixture to the shrimp.  Marinate shrimp for about 20 minutes while you prepare the rest of the ingredients.  Set aside the left over mixture to be used as a dressing.

Marinate the shrimp first

Grill or broil shrimp until cooked tender, about 3 minutes on each side.  Discard shrimp marinade. 

You can either layer the salad in martini glasses, or in individual bowls.  Layer as follows.

Bottom to top: diced potatoes, diced red pepper, a little dressing, shrimp, fresh sprouts, avocado, more dressing.  Stick the chive leaves in for a dramatic presentation or chop them up and sprinkle on top of the salad.

Prijatno!

Rice with mushrooms, cuttlefish and artichokes

As I write, my house if filled with the wonderful aroma of sofregit, a Catalan word for a sauté of olive oil, tomatoes, garlic and onions.  This version has red peppers and mushrooms added ….so fragrant!   Known as soffritto in the rest of Spain, sofrito in Italy, and bećar paprikaš in my homeland, Serbia, it is the flavoring component of the rice dish that is our Daring Cooks’ challenge for this month.  

Olga from Las Cosas de Olga and Olga’s Recipes is our host for August.  She has chosen a delicious Spanish recipe by José Andrés, one of the most important Spanish Chefs at the moment.  He trained under well-known Ferran Adria at his three star Michelin restaurant El Bulli.  José Andrés now lives in Washington DC and owns several restaurants in the DC area.  The recipe is from his US TV show Made in Spain.

This delicious rice dish includes cuttlefish, artichokes and a few precious threads of azafran, or saffron.  The word is derived from the Arabic asfar meaning ‘yellow’ for the vivid yellow-orange color it imparts to food and fabric.  Saffron is a collection of the stigmas and styles of the saffron crocus (Crocus sativus) flower.  One of the finest growing regions is La Mancha in Spain.  Painstaking to harvest, it is the most expensive spice by weight.  Fortunately, a few threads is all you need to season the entire dish.  In fact, too much saffron can be toxic. 

My well-travelled son spent a month in Spain this summer and gifted me with a small container of saffron - a wonderful gift for any cook! 

A key element in this dish is an Allioli ‘mayonnaise’.  It is critical to the final flavor of the rice.  And let me warn you…a little goes a looong way.   It is spicy and pungent and suits our Serbian sensibility – you can never have too much garlic!  Making the sofregit and allioli ahead of time will allow you to put the dish together quickly.

Olé Allioli!

Allioli   (I chose to make the ‘traditional’ version.  For the ‘modern’ recipe, please go to Olga’s site)
Cooking time: 20 min aprox.

4 cloves garlic, peeled

Pinch of salt

Fresh lemon juice (a few drops)

Extra-virgin olive oil (Spanish preferred but not essential)

Place the garlic in a mortar along with the salt.

Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)

Add the lemon juice to the garlic.  Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.

Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.

Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

José's tips for traditional recipe: It's hard to think that, when you start crushing the garlic, it will ever turn into something as dense and smooth as allioli. But don't give up. It's worth the extra time and effort to see the oil and garlic come together before your eyes. Just make sure you're adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all!  I pressed the garlic through a garlic press which sped up the process.  I had a smooth allioli with a definite ‘bite’ to it.

Ingredients for the sofregit:

Sofregit  Cooking time: about 1-1 1/2 hours.   (My changes are in blue)

2 tablespoons of olive oil

5 big red ripe tomatoes, chopped

2 small onions, chopped

1 green pepper, chopped (optional)  I used 1 red pepper and 1 red jalapeno pepper

4 or 5 garlic cloves, chopped

1 cup of button or Portobello mushrooms, chopped (optional) I used a combination of button and cremini mushrooms

1 bay leaf (fresh from my garden)

Salt

a pinch of ground cumin

a pinch of dried oregano 1 fresh sprig

Put all the ingredients together in a pot and sauté slowly until all the vegetables are soft.  Taste and add salt if necessary.   You will not use all of the sofregit for this rice dish.  Here are just a few delicious ideas on how you can use the rest of it:  as a filling for omelets, on toast, on top of grilled fish,  in soups or with polenta. 

The sofregit after cooking for about 1 1/2 hours:

 Rice with mushrooms, cuttlefish and artichokes  Serves 4

2 cuttlefish   I couldn’t find cuttlefish in my part of the woods so I substituted calamari

4 artichoke hearts, each cut into eighths  I used frozen artichoke hearts but you can use canned or fresh

12 mushrooms, quartered  I used a combination of button and cremini

2 bay leaves

1 cup white wine

the sofregit

2 cups (300g) short grain rice such as Arborio, Calasparra or Montsant

about 6 cups of water or fish stock

a few saffron threads (you can substitute 1/4 teaspoon turmeric, if necessary)

the allioli

Cut the cuttlefish or calamari into thin strips. 

Heat 1 or 2 tablespoons of olive oil in a saucepan pan on high heat and add the cuttlefish/calamari in the pan.

Add the artichokes, mushrooms and bay leaves.   Sauté until the artichokes are golden.

Add a little white wine to the saucepan and about 3 spoons (I added at least 1/2 cup) of the sofregit and make sure everything gets impregnated with the sofregit.

Add the rest of the wine and the stock and bring it to boil.   Add the rice and let it cook for about 5 minutes on high heat.

Add a few saffron threads (or the turmeric) to enrich the dish with its flavor and color.  Stir a little bit so the rice and the other ingredients get the entire flavor.  Turn heat to low and boil for another 8 minutes (or until rice is a little softer than “al dente”).

Take the away from heat and let the rice stand a couple of minutes.  Serve each portion with a small dollop of allioli.

Once I had all the ingredients ready, this dish came together very quickly.  We shared it with my sister’s family and it was well liked by all.  I added a pound of large shrimp (20 count) for the final 8 minutes of cooking time because I felt that there wasn’t enough ‘meat’ to go around – there were 3 teenagers at the table, two of them over 6 feet tall! 

 For more information and instructional videos, please go to Olga’s site.  Thanks Olga for a great challenge, and two thumbs up to our founders Lis and Yvonne. 

Prijatno!

Terrific Tuiles! Another Daring Bakers Challenge!

 

I love the Daring Bakers Challenges!  I have made many fancy desserts in the past, but this group is introducing me to baking I have not attempted before.  That’s because I thought the recipes were daunting and beyond the capabilities of my domestic kitchen.   Thanks to the founders, Lisa and Ivonne for creating this group and for keeping us in line!  You rock! 

I was at first hesitant about making tuiles because they look so delicate and finicky.  My friend, Chantal, who has made every fancy culinary treat under the sun, convinced me that there was nothing to them.  Easy for you to say, my Belgian princess -  you were raised on Godiva chocolates, truffles and Hermes scarves!

Tuiles (or cornets) are traditionally thin, crispy almond cookies that are molded over a rolling pin or mold while still hot.  Once cooled, the tuiles resembled the curved French roofing tiles for which they are named. 

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

After sifting through the eight page DB document, I decided that I was going to make the savory tuiles from Thomas Keller’s The French Laundry Cookbook.  Once the butter softened up a little, the batter was sooo easy to make - it took just a few minutes.  I decided on an accompaniment of shrimp  with a light sour cream filling.   We were told to think light, in opposition to the extravagant Yule Log we baked in December (if you’ve seen it, you’ll know what I mean!).

Here are the recipes:

Savory Tuiles/Cornets
From Thomas Keller "the French Laundry Cookbook" 

My changes are in italics

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt) I would use less, about 1/2 teaspoon
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.
Preheat the oven to 400 degrees F.
Make a 4-inch hollow circular stencil (I used the cardboard back of a notepad and cut a 4.5” circle). Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of tuiles/cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the tuiles/cornets.

I was able to fit 3 tuiles (which measured 4.5” in diameter each) on a 11x17 silpat:

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets.  Sprinkle each tuile/cornet with a pinch of black sesame seeds. 
Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The tuiles/cornets may have browned in some areas, but they will not be evenly browned at this point.
Open the oven door and place the baking sheet on the door.  This will help keep the tuiles/cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a tuile/cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch tuile/cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet.
Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling. 

I carefully lifted each tuile and draped it over an aluminum mold similar to a cupcake mold turned upside down.   This is the result when cooled:

When all the tuiles/cornets are rolled or shaped, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the tuiles/cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the tuiles/cornets for up to 2 days (for maximum flavor) in an airtight container.

And here’s my recipe for the filling:

Sautéed Shrimp with Sour Cream Wasabi Mousse

1/3 cup whipping cream

1/3 cup light sour cream

1 teaspoon wasabi paste (green Japanese horseradish in a tube)

1 tablespoon finely chopped green onion (plus a little more for garnish)

1 tablespoon finely chopped red pepper (plus a little more for garnish)

1/2 teaspoon freshly ground black pepper

10 jumbo shrimp, deveined, tails intact.

Salt, pepper, chili powder, olive oil

For the mousse:  Whip cream until it starts to hold its shape.  Add sour cream, wasabi and whip until thick and well-blended.  Fold in green onion, red pepper and black pepper.   Place in a piping bag fitted with a large tip (or just cut the end off the bag) and refrigerate until ready to fill the tuiles.

For the shrimp: Dry shrimp and sprinkle with salt, pepper and chili powder to taste.  Sauté in a little olive oil until cooked.  Cool slightly.

To assemble, place cooled tuiles on a serving plate.  Pipe about 2 tablespoons or so in each tuile.  Place shrimp on the edge of mousse and garnish with chopped green onion and chopped red pepper.

Then, impress your guests, including Chantal! I wish you were here to try them!

 

Now that I’m a tool for tuiles, I’m going to try the sweet versions as well and report back to you!

Prijatno!