• Monday, November 20, 2017

L'Auberge Sedona

Foraging Feast
April 29, 2014

Having an exceptional meal at a luxury resort is pretty much a given. But what if you want to get a little more... involved? When it comes to fresh veggies and herbs, spring is the season for learning, and L’Auberge de Sedona’s very own Chef Rochelle Daniel is a voluntary professor. This spring, she’s leading foraging excursions for hotel guests. Forage for your meal on the property grounds, try the expertly prepared dishes and then, later on, give it a go from the comforts of your own home. Talk about full circle.

Meyer Berry Smash

Ingredients

8 Meyer lemons
750 ml of your favorite vodka

 

Hibiscus honey:
10–15 hibiscus flowers
1 cup water
2 cups honey

Directions

Peel all Meyer lemons, trying to use only the rind. Scrap all white or pith off the rind, as this will cause vodka to become bitter. Add to vodka and macerate for one week in refrigeration. 

Hibiscus honey:
In a small sauce pot, add water and hibiscus flowers and allow to steep for a half hour. Strain and discard flowers. Add water back to pot with honey. Bring to 185°F for 10 minutes. Tip: If you want more hibiscus flavor, steep for longer until you have desired flavor.

In a tall glass muddle 3 fresh blackberries, and then fill with ice. Add 1 oz hibiscus honey, 2 oz Meyer lemon vodka and top with soda water. Stir and garnish with blackberry and a lemon twist.

Seared Foie

Ingredients

Foie:
1/2 lb foie
salt and white pepper

 

Rhubarb strawberry puree:
2 cups rhubarb
1/2 cup strawberries
1 clove roasted garlic
1 sprig of thyme
1/2 tsp lemon juice

 

Charred green onion puree:
6 green onions
1/2 cup spinach
2 tbsp extra virgin olive oil
1 lemon, zested
parmesan cheese to taste
salt and white pepper

 

Shaved baby vegetables:
1 bunch baby carrots peeled and shaved thin
1 bunch baby turnips peeled and cut in rings 1/4 inch
1 lb whole strawberries cut in half

 

Rosemary sable:
8 tbsp unsalted butter
1/4 cup granulated sugar
1 pinch salt
1 cup flour
2 tbsp rosemary, finely chopped

 

Roasted red pearl onions:
1/4 lb red pearl onions, peeled
1 tbsp extra virgin olive oil
2 sprigs thyme
salt and white pepper

Directions

Foie:
Slice foie about 1/2-inch thick and about 2-inch wide. Score one side of your foie into diamond shapes. Heat a skillet with medium high heat. Once pan is hot, place your scored side down and cook until golden-brown. Flip over and sear this side for 1 minute; it won’t be as golden-brown as the other side.

Rhubarb strawberry puree:
In a small sauce pot, combine all ingredients and cook on medium heat till rhubarb is tender. Strain and reserve your liquid. In a blender add rhubarb and roasted garlic blend until smooth, slowly adding just enough of the reserved liquid to help make it smooth. Season with salt, pepper and lemon juice to taste.

Charred green onion puree:
Grill green onions until they are nice and charred. Bring a pot of water (big enough to dunk the spinach in) up to a simmer. Add salt until it tastes like sea water. Place spinach in the water until it wilts (about 10 seconds). Immediately put your cooked spinach in a bath of ice water to stop the cooking process. In a blender, add all ingredients minus the olive oil with 1 tbsp of the water. Blend on high adding the olive oil a little at a time until smooth.

Rosemary sable:
In a large bowl with electric mixer, cream together butter, sugar and eggs. Slowly incorporate sugar until combined. Mix in rosemary and allow to set for 1–2 hours refrigerated. After refrigerating, roll out dough about 1/4-inch thick and cut in desired shapes. Bake at 350°F until golden-brown or approximately 16 minutes; turn your cookie sheet at least once during baking.

Roasted red pearl onions:
Preheat oven to 375°F. Cut the onions in half from root to tip. Toss onions in olive oil, thyme, salt and pepper until covered. Line a cookie sheet with foil, and then spread the onions evenly across the sheet and bake until fork tender.

Red Snapper, Young Carrots, Buttered Quinoa and Toasted Walnut

Ingredients

Young carrot and leek broth:
6 carrots
1 leek
1 shallot
2 cloves
2 sprigs thyme
2 tbsp butter
salt and white pepper
1/2 lemon

 

Buttered quinoa:
1 cup red quinoa
4 cups orange juice
2 tbsp toasted walnuts
1/3 cup wedged apricots
8 Brussels sprouts leaves, charred
2 tbsp butter

Directions

Young carrot and leek broth:
Juice the carrot and leeks in a juicer. Heat the juice in a sauce pot with shallot and garlic for about 5 minutes. You don’t want to cook it for any real period of time because it will lose its raw carrot flavor. Pour broth into a blender and blend on high. Add butter a little at a time until it is fully emulsified in the broth; season with salt, white pepper and a little lemon juice to brighten the broth.

Buttered quinoa:
To cook the quinoa, simmer on medium heat with orange juice until the kernels begin to bloom and cook about 12 minutes. (If orange juice dissipates too far down, just add hot water and continue to cook until done.) While quinoa cooks, clean the Brussels sprouts by cutting in half through the stem and then removing the stem to completely separate the leaves. Toss leaves in very little oil and salt, and then lay out on a foiled cookie sheet and place under a 500°F broiler until they blister and char slightly. Fold in walnuts and Brussels into the quinoa, and finish with butter. Add apricots just before you serve.

To plate:
4 pieces snapper
6 stems asparagus, peeled and soaked in ice water
4 baby carrots shaved paper-thin on a mandolin and soaked in ice water
extra virgin olive oil
buttered quinoa
carrot broth
1/2 lemon

Preheat oven to 400˚F. Season snapper with salt and pepper and brown fish in a hot pan with a little bit of oil, about 3 minutes each side. Finish in oven for 3 minutes or until desired doneness. To serve, brush a little softened butter on each fish with a couple drops of lemon juice. Place hot buttered quinoa in a pile in the middle of the bowl. Place snapper on top of the quinoa and drizzle carrot broth around the quinoa. Toss shaved carrot and peeled asparagus in a bowl with a little sea salt and olive oil and put on top of the fish like a salad.

Rosemary Smoked Venison

Ingredients

Venison:
1–2 venison loin
1–2 sprigs fresh rosemary
1 tsp garlic puree
1/4 cup olive oil
salt
black pepper ground

 

English peas and morel mushrooms:
1 lb shucked English peas
2 cup morel mushrooms, cleaned
1 minced shallot
1/2 tsp garlic puree
3–4 tbsp unsalted butter, cubed (for mushrooms)
2 tbsp unsalted butter, cubed

 

Goat cream:
1/2 cup goat cheese
2 cups heavy cream
1 bunch thyme
1–2 cloves smashed garlic
1 minced shallot
1 cup dry white wine

 

Kumquat jam:
1 lb kumquat slice about a 1/4 inch
1 cup sugar
1 cup orange juice
1 cup white wine vinegar
1 sprig of thyme
1 sprig of rosemary

Directions

Venison:
In a sauté pan on medium heat, toast rosemary until golden-brown. Then chop the rosemary into a powder. Mix rosemary, garlic and extra virgin olive oil together and coat venison well in a skillet on medium-high heat with enough oil to coat bottom of the pan. Sear venison until golden-brown. Finish in oven on 375°F until you've reach desired temperature – 125–130°F for medium rare. Allow to rest 3–6 minutes before slicing. Note: Eating game meats like venison cooked more than medium rare makes the gamey flavor more intense.

English peas and morel mushrooms:
In a medium sauce pot, blanch peas in salted water about 4 minutes or until tender. Shock in an ice bath and set aside. Slice mushrooms into rings about 1/4-inch. In skillet, melt butter on medium heat; add morels. Cook for 10 minutes. Remove and strain butter. In a large skillet, sweat garlic and shallots and add peas and mushrooms until hot and finish with cubed butter and stir until butter is completely melted.

Goat cream:
In a medium sauce pot, sweat shallots with garlic and thyme, deglaze with white wine and reduce by half. Add cream and bring to a simmer. Pour warm mixture in a blender and on low, add goat cheeses until smooth and thick.

Kumquat jam:
In a medium sauce pot, combine all ingredients and bring to a simmer. Reduce by half or until mixture begins to look sticky and jam-like. Tip: As jam begins to get very thick, turn heat down by half so that it doesn't burn.

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