kelly said

a recipe repository

11 April 2006

Thomas Keller's Anchovy Dressing
(makes 2 cups)

1.5 tablespoons chopped garlic
1.5 tablespoons chopped shallots
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
2 salt-packed anchovy filets, deboned, soaked in milk for 30 minutes, drained and patted dry
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil
freshly ground pepper

Purée the garlic, shallots, vinegar, mustard, lemon juice and achovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the oils. Season with white pepper. Cover and refrigerate. This can be stored for up to 3 days.

Parmesan Custards
2/3 c heavy cream
2/3 c milk
3 1/2 oz parmesan, cut into 1/2 inch pieces
2 large eggs
1 large egg yolk
Kosher salt and ground white pepper

Place the cream, milk, and Parmesan in a saucepan and bring to a simmer. Turn off the heat, cover the pan, and let pans mingle for 45 minutes.
Preheat the oven to 250.
Whisk the eggs and yolk together in a medium bowl. Reheat the cream mixture until it is hot. While whisking, gradually strain the cream and milk onto the eggs to temper them. Season.
Ladle 2 T of the custard mixture into each of 12 1-to-2 oz aluminum foil baking molds. Place the molds in a roasting pan and add hot water half way up the molds. If you are using foil cups and they float, place a baking sheet over the cups to hold them down. Cover the roasting pan with foil and bake for 30 minutes, or until the custards are just set; the edges should look set, but the very centers may not be. Remove the molds from the water bath and refrigerate the custards at least 2 hours and up to 2 days. Run a small paring knife around the edge of each crouton, dip the molds into hot water and unmold onto crouton.