Badin vs. Fredericktown
Miamisburg graduation 2012
Valley View vs. Greenville
Home > Blogs > Reality Bytes > Archives > 2009 > March > 22 > Entry
“Top Chef” key ingredient available locally
For foodies who love to follow reality TV food shows and are tempted to try to recreate the mouth-watering medleys created by the TV chefs are often challenged to find the ingredients.
Well, I just ran across a recent posting on DLM’s (Dorothy Lane Market) blog suggesting they have one of main ingredients used by this year’s Top Chef winner Hosea.
According to the Web post, DLM has been carrying the scallops used in Hosea’s scallop recipe for more than three years.
So, if you’re ready to try out your chef’n skills, check out DLM and the recipe below.
Source: Hosea Rosenberg, Top Chef Season 5 Prep Time: About 2 Hours Serves: 4
4 Jumbo Scallops, cleaned 4 2oz Pieces Foie Gras, cleaned salt and pepper
Pain Perdu: 4 Slices French Bread, dried out 2 Eggs 1 C Milk 1/4 tsp Cardamom, toasted and ground 1/4 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1 tsp Sugar 1 tsp Maple Syrup butter for cooking
Apple Preserves: 2 Apples, diced small 1 C Cider Vinegar 1/2 C Sugar 1 ea Star Anise 2 Whole Black Peppercorns 1 Cinnamon Stick
Spiced Pecans: 1/2 C Pecans 1 T Sugar 1/4 t Cinnamon 1/4 t Cardamom 1/4 t Cayenne 1/4 t Nutmeg 1 T Oil
Maple Syrup Foam: 1 C Cream 1/2 C Foie Gras Scrap 1/4 C Maple Syrup 1 ea Star Anise salt and pepper to taste
Season scallops and foie gras with salt and pepper. Sear scallops and foie gras in hot pan with a small amount of oil until browned on each side. Keep warm.
Pain Perdu: Combine bread, eggs, milk, cardamom, cinnamon, nutmeg, sugar, maple syrup, and butter for batter and soak bread in it for 10 minutes. Warm butter over medium-low heat in large skillet. Cook bread on one side until golden brown, then flip and repeat (about 3 minutes per side). Keep warm.
Apple Preserves: Combine apples, vinegar, anise, peppercorns, annise, peppercorns, cinnamon stick in small pot. Bring to boil and turn down to medium heat. Let cook, without stirring, until most of the liquid is gone. Pick out spices. Keep warm.
Spiced Pecans: Toss pecans, sugar, cinnamon, cardamom, cayenne, nutmeg, oil and place on baking sheet. Bake in 350 degree oven until browned (about 10 minutes). Cool. Crush into small bits.
Maple Syrup Foam: Bring cream, foie gras, maple syrup, anise, salt and pepper to boil and then simmer 20 minutes. Check seasoning. Blend and hold (keep foamy).
TO PLATE: Place one piece of pain perdu in center of plate. Top with scallop then foie gras. Spoon a small amount of maple foam on top. Garnish plate with a small spoonful of apple preserves and a pinch of spiced pecans. Finish plate with shredded fresh green apple.
Tweet
