CAVIAR SANDWICH
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most-the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn't make you feel pretty giddy, too.
Provided by Gabrielle Hamilton
Categories easy, lunch, quick, snack, sandwiches, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
- Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
- Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
- Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
- Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
- Evenly dot the caviar on top of the chopped egg.
- Sprinkle chives on top of the caviar.
- Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
LE GRAND AIOLI
For those interactive group-gathering festive meals that first come to mind - fondue, say, or raclette - you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It's just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise. Since the meal is served at room temperature - neither hot nor cold - it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down. The only exertion involved once you set it out is passing the cold wine.
Provided by Gabrielle Hamilton
Categories main course
Time P1DT20m
Yield 6 servings
Number Of Ingredients 25
Steps:
- On the night before you serve the grand aioli, gently season the cod with kosher salt on both sides; cover, and refrigerate overnight.
- Preheat oven to 400. Place beets in a small roasting pan. Coat the beets in 4 tablespoons of olive oil, and season with salt and pepper, to taste. Add the red-wine vinegar and 4 tablespoons water to the pan. Cover with foil, and roast until beets are tender, approximately 1 hour. Check beets halfway through cooking, and add more olive oil and water if the roasting pan looks dry. Remove beets from oven, and uncover the pan. Cover the beets with a clean kitchen towel, and let them stand at room temperature until cool enough to handle. Using the kitchen towel (or paper towels) to help you, rub off the outer skin of the beets. Peeling the beets while they are still quite warm makes the otherwise difficult task easy. Set aside the peeled beets until completely cool, then halve or quarter, depending on the size.
- Meanwhile, fill a large pot with water, and bring to a boil. Season aggressively with salt. In this case you want the water even saltier than the sea. It should nearly make you pucker when you taste it. Be sure to taste it!
- Lower the heat so that the water is at an energetic simmer. Add the potatoes, and cook until easily pierced with a skewer, approximately 12 minutes. Remove from the simmering water with a slotted spoon, and transfer to a sheet tray lined with a clean kitchen towel to cool.
- Add the green beans and wax beans to the simmering water, and cook until tender, 4 to 5 minutes, depending on thickness. Remove using a slotted spoon, and transfer to the sheet tray to cool.
- Add the zucchini to the simmering water, and cook until just tender, about 5 minutes. Remove with slotted spoon, and transfer to the sheet tray to cool.
- Turn the heat up on the pot of water, returning it to an aggressive boil. Gently lower the eggs into the boiling water using a slotted spoon, being careful not to crack their shells. Cook 10 minutes. Remove the eggs from the water, and peel them quickly under cool running tap water. Cut them in half lengthwise.
- Once the vegetables are cool, slice the potatoes in half. If the zucchini are very small, you can leave them whole, otherwise halve or quarter them lengthwise.
- Fill a large bowl with cold water, and drop in the radishes. Agitate the radishes to help shake loose any sand, then let it settle on the bottom of the bowl. Lift the radishes out, and set aside. Repeat this process 2 or 3 more times, using fresh water each time, until the radishes are clean and free of sand. Let dry, then halve or quarter, depending on their size.
- Cut the little gem lettuces in half, and drop into a large bowl of cold water. There should be enough room in the bowl so that the lettuces float easily in a single layer. Let stand for 5 minutes so that any sand drops to the bottom of the bowl, then gently lift the lettuces out, and set aside. Repeat this process 2 more times, using fresh water each time, until the lettuces are clean and free of sand. Pat dry or spin gently in a salad spinner.
- Scrub the mussels under running water, and debeard them. Heat 2 tablespoons olive oil over medium-high in a pot large enough to hold the mussels in a single layer. When the oil starts to shimmer, add the garlic, shallot, thyme sprigs and chile flakes. Let the aromatics toast, but not brown, stirring constantly, about 2 minutes.
- Add the mussels, then pour in the wine. Cover the pot with a tightfitting lid, and steam 2 minutes. Check the mussels, and remove any that have opened to a platter. Continue cooking, removing each mussel as it opens so they do not overcook. Discard any that do not open after 10 minutes. Set mussels aside to cool.
- Arrange a steamer basket in a large pot, and fill with 1/2 inch of water; bring to a simmer. Arrange cod in steamer (cut into large pieces, if necessary), and cover with the lid or foil. Gently steam until just cooked through, about 7 minutes. Remove the cod from the steamer, and set aside to cool.
- Grate the garlic into the bowl of a food processor using a microplane. Add the whole egg, egg yolk, lemon juice, 1 tablespoon of water and a generous pinch of kosher salt. With the processor running, slowly drizzle in the oil. The aioli will start to thicken and emulsify after a few minutes. If the aioli is too thick, add another tablespoon of water to loosen. Taste the aioli, and adjust for seasoning, adding more salt, lemon juice or microplaned garlic, as needed.
- On several large platters arrange all the beautiful ingredients in neat but loose bundles. Serve with the aioli for dipping.
GARLIC TOASTS WITH RED PEPPER AIOLI
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the garlic bread: Preheat the oven to 400 degrees F.
- Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
- To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
- Spread the aioli over the toasts and serve.
LOBSTER AND CAVIAR ON TOAST POINTS
Provided by Food Network
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
- Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
- In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
- Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
- Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.
AIOLI FOR PEEKYTOE CRAB TOAST
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.
SAFFRON-AIOLI TOASTS
Provided by Florence Fabricant
Categories easy, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a mortar work the garlic, saffron and salt to a paste. Stir in the lemon juice. Gradually stir this mixture into the mayonnaise, beating until smooth.
- Grill or toast the bread. Spread half of each slice with the mayonnaise mixture and serve alongside the mussels or cod.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams
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