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a recipe repository

12 December 2005

Chilled Pea Shots with Spicy Crab (Tyler Florence)

Well, the holiday dinner party was a smashing success... I will post all of the recipes so I can repeat them over and over again. Here is how it began.... Tyler Florence can even make peas taste good...

The only note, add the sauce to the crab a little bit at a time, about half is all that is needed...

Chilled Pea Shots with Spicy Crab
Recipe courtesy Tyler Florence

Pea Soup:
2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 lemon, juiced
Sea salt and freshly ground black pepper
Spicy Crab:
3 tablespoons canola oil
1 tablespoon red chili paste, such as Sambal
1/2 lemon, juiced 1 cup fresh lump crab meat, picked through
1/4 bunch fresh mint leaves, chopped
Pinch sea salt
Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

Lemon Ricotta Pancakes at Bette's

Went to Bette's yesterday for brunch with L. The 30 minute wait was a small price to pay for the amazing lemon ricotta pancakes that I had. I wasn't sure that pancakes were a good call since usually pancakes leave me feeling too full and heavy. Good thing I listened to the waiter who warned that these pancakes only make brief appearances on the menu.. they were absolutely amazing. The compote on my pancakes was cranberry but the plum raspberry combination recipe below looks delicious too... Bette's certainly lived up to the hype... L. had "Eggs Blackstone", poached eggs, grilled tomatoes, bacon, and a great lemon/herb butter. I will have to keep an eye out for the sauce, I would love to make it at home.

These delicate pancakes contain only a small amount of flour. Eggs rather than baking powder make them airy.
3 eggs, separated
3/4 cup ricotta cheese
1/4 cup flour
1/4 teaspoon salt
1 teaspoon lemon zest, finely chopped
Oil for cooking pancakes
Beat egg yolks until thick and pale. Stir in ricotta. Add flour, salt and lemon zest, stirring just to combine. Put egg whites in a bowl and beat until stiff but not dry. Gently fold egg whites into batter until just combined.
Lightly oil a griddle over medium heat. Portion batter with a 2-ounce ladle onto hot griddle, leaving space between pancakes. Cook until bubbles cover surface of pancakes and undersides are golden brown, about 2 minutes. Gently turn pancakes and cook until second side is golden brown, about 2 minutes. Serve with Plum-Raspberry Compote (see recipe), creme fraiche, sour cream or jam.

Plum-Raspberry Compote
If the compote is too juicy, strain off some of the syrup that forms and use it in cocktails or over ice cream. You can vary the compote by adding a small amount of red wine or liqueur such as Cointreau or amaretto before the fruit cools.
3/4 cup sugar
1/2 cup water
1 vanilla bean, split
2 pounds plums, pitted and each cut into 4-6 chunks
1/2 pint raspberries
Lemon or orange zest to taste
Combine sugar and water in saucepan and stir over medium heat to dissolve sugar. Split vanilla bean, scrape seeds into water mixture, add the bean, bring to a boil, then simmer 10 minutes. Remove vanilla pod.
Add plums. Simmer gently for 15 minutes, or until plums are soft but still hold some shape. Off heat, stir in raspberries and zest. Taste and add more sugar if desired; let cool.
Serve with Lemon-Ricotta Pancakes (see recipe) or other pancakes or waffles. Leftovers are good over ice cream.
Yields 3 1/2 cups