Episode 44: Girls Who Dish

Soba Noodle & Duck Salad

Veal Tenderloin w/ Blueberry Sauce & Sage Leaves

Salmon w/ Sweet Spice Rub & Roasted Tomato Salsa

Wild Rice and Papaya Salad

Pannacotta w/ Basil & Cracked Black


SOBA NOODLE AND DUCK SALAD

1 barbecued duck
1-8 ounce package soba noodles (227 grams)
1 large shallot, finely minced
4 tablespoon soy sauce (60 millilitres)
2 tablespoon rice vinegar (30 millilitres)
1 tablespoon fermented black beans, chopped (15 millilitres)
1 tablespoon fresh ginger, minced (15 millilitres)
2 tablespoon sesame oil (30 millilitres)
2 cloves garlic, minced
3/4 cup roasted grape seed oil (180 millilitres)
1 red pepper, julienne
1 large carrot, julienne
1 zucchini, pulp and seeds removed and green portion, julienne
1 cup fresh cilantro, chopped (240 millilitres)
2 tablespoon fresh mint, chopped (30 millilitres)
2 tablespoon black sesame seeds, toasted (30 millilitres)
2 tablespoon white sesame seeds, toasted (30 millilitres)

Preparation time is 45 minutes.

Ease of preparation is moderate.

Remove the meat from the duck, discarding the skin and bones. Shred the meat and set aside. In a Medium pot on high heat cook the soba noodles to al dente, rinse in cold water, drain well and set aside.

In a medium bowl prepare the dressing by whisking together the shallot, soy sauce, rice vinegar, black beans, ginger, sesame oil and garlic. Slowly pour the roasted grape seed oil the bowl, whisking the entire time. Taste for seasoning. Pour the dressing over the drained soba noodles. Add all the julienne vegetables, the cilantro, mint and shredded duck. Toss well to coat evenly.

Turn the noodle salad onto a serving platter, sprinkle with sesame seeds and garnish with chive blossoms if available.

Yields: 6-8 servings


VEAL TENDERLOIN WITH BLUEBERRY SAUCE AND SAGE LEAVES

¼ cup olive oil (60 millilitres)
6 shallots, finely chopped
1 cup dry red wine (240 millilitres)
¼ cup dried blueberries (60 millilitres)
2 cups veal or chicken stock (475 millilitres)
pinch cinnamon, ground
1 ½ tablespoon olive oil (22.5 millilitres)
2 pounds pink veal tenderloin, sliced into 1/4-inch (6 centimetres) medallions (900 grams)
salt and pepper
½ cup olive oil for deep-frying (120 millilitres)
32 small fresh sage leaves

Preparation time is 20 minutes.

Ease of preparation is moderate.

In a sauté pan heat the ¼ cup olive oil over medium heat. Add the shallots and cook until they are soft but not brown. Add the wine, blueberries, 1 cup of the stock and the cinnamon. Reduce the heat to medium-low and let the mixture boil gently until it has reduced to approximately ½ cup. Remove from the heat and set aside.

In a second sauté pan, heat the 1 ½ tablespoon olive oil and sauté the veal medallions over medium heat for approximately 2 minutes on each side. Place the veal on a serving platter and keep it warm. Pour off any excess oil from the pan and add the remaining stock. Scraping the pan to loosen any brown bits, allow the stock and veal juices to boil down to about a 1/4 cup. Add this reduced stock to the reserved blueberry sauce. Season to taste and keep warm.

While the stock is reducing, heat the ½ cup olive oil in a heavy pan to 325 degrees Fahrenheit. When the oil is hot, add the sage leaves and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and drain on paper towel. To serve, pour the blueberry sauce over the veal and garnish with the deep-fried sage leaves.

Yields: 6 servings


SALMON WITH SWEET SPICE RUB AND ROASTED TOMATO SALSA

1teaspoon cumin seeds (5 millilitres)
1teaspoon coriander seeds (5 millilitres)
1teaspoon chilli powder (5 millilitres)
½ teaspoon cinnamon, ground (2.5 millilitres)
¼ teaspoon black pepper, freshly ground (1.2 millilitres)
2tablespoon dark brown sugar (30 millilitres)
4- 6ounce salmon fillets with or without skin (170 gram)
4tablespoon olive oil (60 millilitres)
coarse sea salt and black pepper, ground ½ cup sun-dried tomatoes, finely diced, oil-packed or re-hydrated (120 millilitres)
6 Roma tomatoes cut in half lengthwise
1 bulb garlic, roasted
2 tablespoon unsalted butter or olive oil (30 millilitres)
Preparation time is 1 hour

Ease of preparation is moderate

Preheat oven to 350 degrees Fahrenheit

In a small skillet over medium-high heat, place the cumin and coriander and dry-roast them until they're warm and fragrant- a few may even pop. Once roasted, grind them in A mortar and pestle or coffee grinder. Combine the toasted spices with the chilli powder, cinnamon, pepper and sugar.

Prepare the salmon by rubbing all sides with half the olive oil. Coat the top of the salmon evenly with the spice mixture; if the pieces are thick, leaving the sides uncoated for contrasting colour is a nice touch. Let the salmon rest for 30 minutes or prepare it in advance and refrigerate. Just before cooking, sprinkle it with salt and pepper.

In a small skillet sauté the onion in the remaining olive oil until softened. Once the onions are soft, place the sun-dried tomatoes on the onions and arrange the Roma tomatoes, cut side down, on top. Place the skillet in the oven. After about 12-15 minutes check the tomatoes. If the skins are wrinkled you can slip them off. When the tomato skins are removed, mix all the pan ingredients together. Squeeze the roasted garlic cloves from their skins into the mixture. Season with salt and pepper. Set aside and keep warm.

Raise the oven temperature to 400 degrees Fahrenheit. In a non-stick skillet, heat the butter or oil until very hot. Sear the spice-rubbed side of the salmon just long enough to set the spices and create a crust. Gently turn the salmon over and transfer the pan to the oven to finish cooking. Depending on the thickness, it will be done in 4-6 minutes. It should be firm to the touch, not soft nor hard and flaking. Serve with the warm tomato salsa.

Yields: 4 servings


WILD RICE AND PAPAYA SALAD

½ cup wild rice (120 millilitres)
¾ white rice (180 millilitres)
1 ½ cups water (360 millilitres)
¼ cup orange juice (60 millilitres)
2 teaspoon white wine vinegar (10 millilitres)
¼ cup extra-virgin olive oil (60 millilitres)
¼ cup dried apricots, diced (60 millilitres)
1 small papaya, diced
1 red bell pepper, diced
¼ cup cilantro, chopped (60 millilitres)
1 green onion, sliced
salt and black pepper, freshly ground

Preparation time is 65 minutes

Ease of preparation is moderate

Rinse the wild rice in a colander and place in a small pot. Add enough water to cover by 2 inches (5 centimetres). Add a pinch of salt. Bring to a simmer and cook gently for approximately 45 minutes, or until tender. Drain and set aside.

In a small pot with a tight fitting lid place the white rice. Add the remaining water and a pinch of salt. Bring to a boil and simmer for approximately 20 minutes, or until the water is absorbed and the rice is tender. Place the rice in a serving bowl and set aside to cool.

In a medium bowl whisk together the orange juice, vinegar and olive oil. Combine the wild and white rice with the olive oil mixture, apricots, papaya, red pepper, cilantro and green onion. Season with salt and pepper.

Yields: 4-6 servings


PANNACOTTA WITH BASIL AND CRACKED BLACK PEPPER STRAWBERRIES

2½ teaspoon gelatine (12.5 millilitres)
5 1/3 tablespoon water (80 millilitres)
3 cups heavy cream (720 millilitres)
2/3 cup icing sugar (160 millilitres)
½ vanilla bean, slit lengthwise
1 pound fresh strawberries cut into quarters
1/3 cup orange muskat desert wine (80 millilitres)
½ teaspoon black pepper, freshly cracked (2.5 millilitres)
6 large basil leaves

Preparation time is 3 hours

Ease of preparation time is moderate

In a small bowl combine strawberries with the wine and black pepper and toss together. Just before serving, shred the basil and stir it in.

In a small bowl soften the gelatine in the water; set aside. In medium saucepan combine the cream, icing sugar and vanilla bean. Bring to a boil. Remove from the heat, remove the vanilla bean and add the gelatine. Gently stir to dissolve. If all the gelatine does not dissolve, heat gently and stir until it does.

Pour the mixture into 8 ramekins. Chill for a minimum of 2 hours. To unmold, run a hot knife around the inside of each ramekin and turn onto individual plates. Garnish with basil and cracked black pepper strawberries.

Yields: 8 servings