Butternut Squash Soup, Coconut , Curry,
Concord Grape Ravioli
Butternut Squash Soup:
- Butternut squash, peeled, diced (1 each)
- Extra virgin olive oil (2 tablespoons)
- Onion , peeled and diced (1 small)
- Sea salt (to taste)
- Thyme (5 sprigs)
- Bayleaf (1)
- Parsley (1 sprig)
- Vegetable stock (1 1/2 quarts)
Coco-curry:
- Coconut milk (1cup)
- Canola oil (1 tablespoon)
- Ginger, peeled and sliced ( 1/2 inch piece)
- Lemongrass, sliced (1/2 inch piece)
- Kaffir lime leaves, sliced (3)
- Red curry paste (1/2 )tablespoon
- Lime juice (1/2 tablespoon)
Concord grape liquid ravioli:
- Concord grape juice (1 cup)
- Sodium alginate* (2 grams)
- Calcium lactate* (3 grams)
- Water (2 cups)
Procedure:
Make soup. Tie the thyme, bayleaf and parsley in cheesecloth. In a medium size sauce pan, over medium heat, sweat the onion in the olive oil along with the herbs. Add salt to taste. Cook until onion is translucent. Add the squash and continue cooking until squash is tender, about 10 minutes. Cover with the vegetable stock and bring to simmer. Let cook until squash is completely soft.
Remove from heat and discard herbs tied in the cheesecloth. Puree the soup in blender at high speed until smooth. Pass through fine mesh strainer. Keep warm.
Make coco-curry. In small sauce pan, lightly fry the red curry paste, breaking it up, in canola oil for 2-3 minutes. Add the lemongrass, ginger, and lime leaves. Continue cooking for 5 minutes over low heat. Then add the coconut milk and simmer over low heat for 30 minutes. Pass through fine mesh strainer. Keep warm in sauce pan.
Make liquid raviolis. Combine the alginate with the concord grape juice using a hand blender until alginate is well dissolved and no lumps appear. In separate bowl, combine the water with the calcium lactate using hand blender as well. Using a deep tablespoon scoop, pour individual grape mixture scoops into the calcium bath to form “spheres”. Let stay in solution for 3 minutes, then scoop out and place into a plain water-filled bowl to rinse. They can be held in the water for up to 2 days.
Serve soup: Pour the hot squash soup amongst 4 warm bowls. Add 4-5 raviolis per person. Blend coco-curry to froth and spoon ontop of soup. Serve immediately.
Littleneck Clams, Matcha Tea, and Anise
Ingredients:
- Littleneck clams (24)
- Natural clam juice / result from opening clams (100 grams)
- Xanthan gum (.4 grams)
- Matcha tea powder (30 grams)
- Water (500 grams)
- Lecithin powder (3 grams)
- Lemon juice (1 tsp)
- Dill (24 leaves)
- Fennel bulb, shaved thin (1/4 bulb)
- Extra virgin olive oil (1/2 tbsp)
- Sea salt and fresh pepper
Procedure:
Open clams buy submerging them in boiling water for 5 seconds, let them cool to the touch, then open them with a clam knife. Reserve all juices that come out during opening. Discard the shells and line the clams flat on metal tray. Thicken the 100 grams of clam juice with the xanthan gum by combining the two and mixing well with a hand-held blender. Pour over the clams
For the matcha tea “air” combine all three ingredients, and blend well to create bubbles.
Toss the thin sliced fennel with the olive oil and season with salt and pepper.
To finish, line six clams on each plate, and nappe with their juice. Add a drop of lemon juice on each clam. Top with the fennel. Next, top with the matcha tea “air” and garnish with the fresh dill leaves. Serve.
Concord Grape Ravioli
Butternut Squash Soup:
- Butternut squash, peeled, diced (1 each)
- Extra virgin olive oil (2 tablespoons)
- Onion , peeled and diced (1 small)
- Sea salt (to taste)
- Thyme (5 sprigs)
- Bayleaf (1)
- Parsley (1 sprig)
- Vegetable stock (1 1/2 quarts)
Coco-curry:
- Coconut milk (1cup)
- Canola oil (1 tablespoon)
- Ginger, peeled and sliced ( 1/2 inch piece)
- Lemongrass, sliced (1/2 inch piece)
- Kaffir lime leaves, sliced (3)
- Red curry paste (1/2 )tablespoon
- Lime juice (1/2 tablespoon)
Concord grape liquid ravioli:
- Concord grape juice (1 cup)
- Sodium alginate* (2 grams)
- Calcium lactate* (3 grams)
- Water (2 cups)
Procedure:
Make soup. Tie the thyme, bayleaf and parsley in cheesecloth. In a medium size sauce pan, over medium heat, sweat the onion in the olive oil along with the herbs. Add salt to taste. Cook until onion is translucent. Add the squash and continue cooking until squash is tender, about 10 minutes. Cover with the vegetable stock and bring to simmer. Let cook until squash is completely soft.
Remove from heat and discard herbs tied in the cheesecloth. Puree the soup in blender at high speed until smooth. Pass through fine mesh strainer. Keep warm.
Make coco-curry. In small sauce pan, lightly fry the red curry paste, breaking it up, in canola oil for 2-3 minutes. Add the lemongrass, ginger, and lime leaves. Continue cooking for 5 minutes over low heat. Then add the coconut milk and simmer over low heat for 30 minutes. Pass through fine mesh strainer. Keep warm in sauce pan.
Make liquid raviolis. Combine the alginate with the concord grape juice using a hand blender until alginate is well dissolved and no lumps appear. In separate bowl, combine the water with the calcium lactate using hand blender as well. Using a deep tablespoon scoop, pour individual grape mixture scoops into the calcium bath to form “spheres”. Let stay in solution for 3 minutes, then scoop out and place into a plain water-filled bowl to rinse. They can be held in the water for up to 2 days.
Serve soup: Pour the hot squash soup amongst 4 warm bowls. Add 4-5 raviolis per person. Blend coco-curry to froth and spoon ontop of soup. Serve immediately.
Littleneck Clams, Matcha Tea, and Anise
Ingredients:
- Littleneck clams (24)
- Natural clam juice / result from opening clams (100 grams)
- Xanthan gum (.4 grams)
- Matcha tea powder (30 grams)
- Water (500 grams)
- Lecithin powder (3 grams)
- Lemon juice (1 tsp)
- Dill (24 leaves)
- Fennel bulb, shaved thin (1/4 bulb)
- Extra virgin olive oil (1/2 tbsp)
- Sea salt and fresh pepper
Procedure:
Open clams buy submerging them in boiling water for 5 seconds, let them cool to the touch, then open them with a clam knife. Reserve all juices that come out during opening. Discard the shells and line the clams flat on metal tray. Thicken the 100 grams of clam juice with the xanthan gum by combining the two and mixing well with a hand-held blender. Pour over the clams
For the matcha tea “air” combine all three ingredients, and blend well to create bubbles.
Toss the thin sliced fennel with the olive oil and season with salt and pepper.
To finish, line six clams on each plate, and nappe with their juice. Add a drop of lemon juice on each clam. Top with the fennel. Next, top with the matcha tea “air” and garnish with the fresh dill leaves. Serve.
