Shrimp Remoulade Tartlets
Dynamic Duo Recipes: Lobster Tartlet Pastry Dough & Shrimp Remoulade = wonderful tartlets! (m) (COMN for picture)
After much research on the internet and VERY
helpful tips from Gretchen, Mistral, Nat,
Patrick, and Anna (see Post #61101), I was
able to make thin and pretty tartlets. This
was my second try at making 2-1/2” diameter
fluted tartlets.
I refrigerated the disk of dough in plastic
wrap for about two hours and let it sit at
room temperature for a while until it was
pliable. I used Maya brand Chappati flour
(100% durum whole wheat) and Lurpak’s
(Danish) slightly salted butter (only 3%
sodium) and the pastry turned out very tasty.
I bought a set of circular cutters and used
the one that was ½” larger in diameter than
the tartlet tins. I used the same sized
cutter to form aluminum foil interior liners
for the ceramic pie weights. Fold the tin
foil three times the width and using a pen,
draw a circle around the cutter to cut out
the liners. I only pricked the sides of the
dough before lining with foil and one layer
of pie weights. After cooling the tartlets
on a rack, I filled them with the chilled
remoulade.
Ideally, the tartlet dough should be between
a 1/8” to ¼” when rolled out.
Mind you, I first saw the Shrimp Remoulade
recipe on page 99 of Bon Appetit’s July,
2005 magazine.
Tartlets are so cool because you can freeze
them in a double-deckered tin foil lined
container and reheat them (thawed) in a
preheated oven at 400° F for less than four
minutes.
Happy dining!
sandy/pa
Tartlet dough:
A Perfect Cookbook (September 10, 2003)
Once in a while a perfect cookbook comes along, and Ten Speed Press just sent it to us... Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen. The singular Alice Waters of Chez Panisse says, "This collection of recipes is both personal and irresistible."
Annie Roberts is Executive Chef at the Mondavi Winery; her fabulous cuisine has been showcased in the winery's Vineyard Room and at numerous special events since 1974. Her mother, Margrit Biever Mondavi, is VP, Art and Culture at the winery. She joined Mondavi in 1967, pursuing a life-long interest in uniting wine with fine arts, music and culinary artistry. Margrit and Robert Mondavi married in 1980 and live in the Napa Valley. Victoria Wise pulled this whole collection together; she was the first chef at Chez Panisse in Berkeley and created Pig-by-the-Tail, the first French-style delicatessen in America. She went on to become the acclaimed author of twelve cookbooks.
What a group! What a book!
Not only will you find Annie's glorious recipes, you will get her working notes to help you through the more difficult and special recipes. Photographs are scattered throughout. Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen is more than just a cookbook – it's a scrapbook of their extraordinary lives. Plus, Victoria Wise shares behind-the-scenes stories of Annie and Margrit's warm collaboration that reflect the treasures and traditions from her mother's cooking and influences from life in the Napa Valley.
Oh, can you wait? No? We couldn't either, so we tried the Lobster Tartlets.
These are complicated but worth the effort, and to guide the home cook in getting to the finish in professional style, Annie offers her game plan notes, which follow the recipe.
Get set to dazzle!
On today's menu:
Lobster Tartlets with Leek and Fennel Confit, Haricots Verts, and Lobster Sauce
Download these recipes in printable form as an Adobe Acrobat PDF (60 KB)
Lobster Tartlets with Leek and Fennel Confit, Haricots Verts, and Lobster Sauce
For the opening of the To Kalon cellars in March 2001, the state of the art underground oak barrel fermentation rooms at the Robert Mondavi Winery, Annie served these lobster tartlets as the first course of a splendid sit down meal. Let this begin your ultimate dinner party too…they'll be talking for years.
Serves 4
One 1¼-lb. lobster
Lobster Sauce
1½ Tbsp extra virgin olive oil
1 leek, white part only, coarsely chopped
½ celery stalk, coarsely chopped
½ carrot, peeled and coarsely chopped
1 Tbsp tomato pate
½ cup Fumé Blanc or other dry white wine
Pastry Dough
1¼ cups all-purpose flour
¼ tsp kosher salt
¾ cup cold unsalted butter, cut into ½-inch bits
1 egg yolk beaten with 3 Tbsp ice water
Leek and Fennel Confit
2 Tbsp unsalted butter
2 Tbsp water
½ cup chopped leeks, white part only
½ cup chopped fennel
Kosher salt and freshly ground black pepper
¼ lb. haricots verts, stems trimmed
½ tsp finely chopped shallots
2 Tbsp champagne vinegar
1/3 cup extra virgin olive oil
1 cup micro greens or mixed baby greens
8 tiny cherry tomatoes, halved, for garnish
To cook the lobster, bring a large pot of salted water to a rolling boil over high heat. Drop in the lobster, cover and cook for 7 minutes, counting from the start, not from when the water comes back to a boil. With kitchen tongs, transfer the lobster to a platter and allow to cool enough to handle.
Preheat the oven to 400°F. Pull the small swimmeret legs off the lobster body and place on a baking sheet. Twist the large claws off the lobster, crack the shells and remove the meat intact. Add the claw shells to the baking sheet and place the claw meat in a bowl. Cut the body lengthwise down the belly side, remove the meat, and cut it into ¾ inch pieces. Put in the bowl with the claw meat, cover and refrigerate. Add the body shells to the baking sheet and roast until bright red and slightly golden brown, about 25 minutes.
To make the sauce, in a large sauté pan, heat the oil over medium high heat. Add the leek, celery, and carrot and sauté until golden, about 5 minutes. Stir in the tomato paste, wine and roasted lobster shells. Add water to come three-quarters of the way up the sides of the ingredients and bring to a boil. Decrease the heat to maintain a gentle simmer and cook until reduced to about 1½ cups, about 30 minutes. Pass through a fine mesh sieve, return to medium high heat, and cook until reduced to about ½ cup, 10 to 15 minutes.
To make the pastry dough, combine the flour and salt in a food processor. Add the butter and pulse briefly until the mixture is in pea-sized bits. Add the egg yolk mixture to the flour and pulse until blended enough to gather together. Form into a ball and wrap in plastic wrap. Press into a thick disk and refrigerate for at least 30 minutes or up to overnight. Remove the dough from the refrigerator and let rest at room temperature for 15 minutes before rolling out.
To make the pastry shells, preheat the oven to 375°F .On a floured work surface, roll the dough out and cut it into four 5-inch-diameter rounds. Fit the rounds into four 3-inch tartlet pans. Prick the bottom of each shell with a fork and bake until golden, 13 to 15 minutes. Remove from the oven and set aside.
To make the confit, heat the butter and water together in a sauté pan over medium heat until the butter melts. Add the leeks and fennel, season with salt and pepper and cook until most of the liquid evaporates and the vegetables are soft, about 5 minutes. Remove from the heat and set aside.
In a large pot of salted boiling water, cool the haricots verts until limp but not soft, 5 to 6 minutes. Drain and set aside.
Just before serving, reheat the oven to 375°F. In a small bowl, whisk together the shallots, vinegar, and oil. Toss the lettuces with some of the vinaigrette, just enough to moisten the leaves.
To assemble the tartets, remove the lobster meat from the refrigerator and let sit for 15 minutes to take off the chill. Fill each shell with one-fourth of the lobster meat, haricots verts, and cherry tomato halves over the mixture in each tartlet. Place the tartlets in the oven and heat for 5 minutes.
To serve, transfer the warmed tartlets to 4 plates. Drizzle some of the champagne vinaigrette over the top. Strew the dressed greens over all and encircle with a little of the reduced sauce. Serve right away.
Accompanying wine? Tony recommends...
It would be perverse to suggest anything but a Mondavi wine with this recipe. So... choose a Robert Mondavi Chardonnay (the Reserve if you really want to push the boat out).
Shrimp Remoulade
Spicy Shrimp Remoulade on Molasses-Buttered Toasts #126018
Chilled shrimp in piquant remoulade sauce is a Creole classic. Here it tops pumpernickel toasts spread with a chilli-molasses butter. Use Westphalian-style pumpernickel bread cut into 1 1/2" rounds or squares. This recipe was shamelessly jacked from Bon Appetit.
6 tablespoons butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
1/2 cup mayonnaise
3 tablespoons finely chopped celery
1 1/2 tablespoons chopped Italian parsley
2 1/2 teaspoons drained prepared white horseradish
2 teaspoons minced shallots
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon zest
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/8 teaspoon cayenne pepper
12 slices pumpernickel bread
8 ounces cooked peeled medium shrimp, cut into 1/2 -inch pieces
2 tablespoons chopped fresh chives
8 servings Change size or US/metric
Change to: servings US Metric
25 minutes 15 mins prep
For MOLASSES BUTTER, using fork, mix first three ingredients in small bowl to blend.
For REMOULADE SAUCE, mix next 12 ingredients, from mayonnaise to cayenne pepper, in medium bowl.
Preheat oven to 425°F Spread molasses butter lightly over 1 1/2" rounds or squares of bread; arrange in single layer on baking sheet.
Bake until bread begins to firm up, about 10 minutes. Cool.
Mix shrimp into remoulade Sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.
http://www.recipezaar.com/126018
Making Pastry Dough with Food Processor
To Make Pastry Dough Using a Food Processor: Chill the butter, food processor bowl, and metal blade in the freezer for about 20 minutes. Using the steel blade, pulse together the flour and salt. Add the butter and pulse again until the butter is the size of large peas. Add the liquid, 1 tablespoon at a time, pulsing briefly after each addition. Enough liquid has been added when a spoonful of dough holds together when pressed. Pulse the food processor until the dough just begins to pull together. Shape and wrap as indicated for Cream Short Pastry.
http://www.vikinghomechef.com/ret-cgi-bin/hcret?tip=9&templ=tip.html
