• Friday, May 26, 2017

Multiple Course Meals

NOPI at Night
By , Cooling Your Jets Contributor
May 16, 2012

London’s trendsetting restaurants offer a dining culture any city would envy, but it was the intensely satisfying meal at NOPI that we can’t stop thinking about. The seasonally driven menu, with Middle Eastern, Mediterranean, and Asian influences, is exciting and elegant but also completely accessible. Thanks to a welcoming front-of-house staff and striking gold, brass, and marble interior, plus a kitchen with serious talent, NOPI is the restaurant we wish were next door. We’ve taken inspiration from our multi- course meal and given it a Galavante flavor.

 

Burrata with Avocado Mousse, Blood Oranges, and Thai Chilies

Ingredients

1 avocado

1/4 cup fresh lemon juice

6 slices baguette, cut into 1/4-inch thick pieces

olive oil, for brushing crostini

2 (4 oz.) pieces Burrata

1 large blood orange, cut into supremes

1 Thai chili, seeded and sliced very thin

Kosher salt, to taste

Maldon sea salt flakes and ground pepper, to taste

Directions

Burrata’s delicate flavor and dual textures make it the main event of any dish. Saxelby Cheesemongers and Murray’s offer delicious American versions that can compete with those in Italy. Here, we’ve added a bit of acid and heat in supporting roles.

Yield: 2 servings

Slice avocado in half and remove seed. Scoop meat from shell and add to bowl of  food processor. Add lemon juice. Puree until mixture is very smooth. Cover and refrigerate until serving.

Chill two serving plates.

Preheat oven to 350˚F. Brush both sides of baguette with olive oil and season with kosher salt and black pepper. Place slices in an even layer on a baking sheet lined with parchment. Bake until both sides are light golden brown, flipping them over after about 15 minutes.

Neatly and evenly divide avocado puree between 2 chilled serving plates and place one piece of Burrata on top. Evenly divide orange segments between both plates. Sprinkle chili and a few flakes of sea salt and pepper over Burrata, and serve with crostini.

 

Zucchini Flowers with Mascarpone, Capers, Basil, and Balsamic

Ingredients

Yield: 2 servings

3 tablespoons mascarpone cheese

4 tablespoons ricotta cheese

1 1/2 tablespoons extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon capers, rinsed and drained

3 large basil leaves, sliced into juliennes

6 large zucchini flowers, stamens removed

1/2 teaspoon high-quality balsamic vinegar

Kosher salt and ground black pepper, to taste

Directions

These dainty beauties act as a perfect pouch for delivering small bits of melted cheese and herbs. Don’t overstuff or cook them too long, or their flavor will get lost.

Yield: 2 servings

Add mascarpone, ricotta, and 1/2 tablespoon olive oil to a small bowl. Mix well. Add capers and basil, and mix. Season to taste with salt and pepper.  Add lemon zest and mix. Place a heaping tablespoon of mixture into center of each flower.

Add 1 tablespoon oil to a non-stick sauté pan on medium heat. Add zucchini flowers and sauté until both sides are light golden brown, about 4 minutes in total.

Place 3 zucchini flowers on each plate and gently drizzle balsamic around flowers. 

Tomatoes Stuffed with Eggplant, Parsley, and Tahini

Ingredients

1 medium eggplant, peeled and cut into 1-inch pieces

4 medium tomatoes

2 tablespoons plus 1 teaspoon extra virgin olive oil

1 head garlic

1 red pepper

3 tablespoons tahini

2 tablespoons fresh lemon juice

2 tablespoons plus 1 teaspoon pine nuts, toasted

1 teaspoon parsley, minced

Directions

This dish can make a nice light lunch, served with an acidic salad or a part of mezze. Eggplant and tahini are a natural pair, and pine nuts provide a good crunch. Throw the extra roasted garlic into a vinaigrette, mashed potatoes, or orzo and vegetable salad.

Yield: 4 servings

Sprinkle eggplant with salt and spread evenly on a baking sheet. Set aside for 30 minutes.

Preheat oven to 350˚F. Slice top 1/8 off each tomato and discard. Remove seeds and pulp and discard. Brush inside of each tomato with olive oil and season with salt and pepper. Place tomatoes on a baking sheet lined with parchment and bake until lightly softened, about 8 minutes. Remove from oven and set aside.

Increase oven temperature to 375˚F. Blot excess water from eggplant and toss in a bowl with 2 tablespoons olive oil. Season with salt and pepper and return to baking sheet.

Cut top 1/8 off head of garlic and place in piece of tinfoil. Drizzle 1 teaspoon of oil on top of garlic and seal foil.

Put eggplant and garlic in oven. Bake until soft, about 1 hour. Transfer eggplant to a food processor. Scoop out 4-5 cloves of roasted garlic and place in processor. Place remaining garlic in airtight container and reserve for other use.

Turn on a gas burner and, using tongs, place red pepper directly on flame. Cook about 5 minutes until entire skin of pepper is black, turning occasionally. Place pepper in a bowl and wrap tightly with Saran. Let sit 5 minutes. Using a paper towel, peel away charred skin. Remove stem and seeds and discard. Transfer to food processor.

Add tahini and lemon juice to food processor. Puree until mixture is smooth, about 2 minutes. Stir in 2 tablespoons of pine nuts, and add mixture to tomatoes. Garnish with parsley and remaining pine nuts.

Seared Prawns with Corn, Shallot, and Shishito Pepper Salad

Ingredients

2 tablespoons extra virgin olive oil, plus extra for brushing grill

1 large shallot, minced

2 ears corn, shucked

6 shishito peppers

1/2 tablespoon Meyer lemon juice

1 teaspoon parsley, minced

4 (4 1/2 oz.) prawns, deveined and butterflied

Kosher salt and ground black pepper, to taste

Directions

This dish is simple yet sophisticated and relies on high-quality ingredients. Butterflying the prawn makes for a more appealing presentation and also decreases the time you need to cook it. Serve with sparkling wine or a nice Grüner Veltliner.

Yield:  4 servings

Preheat grill to 375˚F and brush with oil. Add corn and grill until all sides are slightly charred, about 15 minutes. Add shishito peppers, and grill until slightly blistered on all sides, about 3-4 minutes.

Slice corn against cob to remove all kernels. Place corn in a medium bowl. Remove stem and seeds from peppers and discard. Dice peppers and add to corn.

Add 1 tablespoon oil to a sauté pan on medium. Add shallots and season with salt. Sauté until light golden brown, about 4 minutes. Add shallots, lemon juice, and parsley to bowl with corn. Toss ingredients together and season with salt and pepper.

Add 1 tablespoon oil to a nonstick sauté pan on medium-high heat. Season prawns with salt and pepper and add to pan. Sear until meat is opaque and just cooked through, about 5 minutes.

To serve, divide corn mixture evenly among 4 serving plates and place 1 prawn on top of each.

Pumpkin Bread Pudding with Banana Brûlée

Ingredients

1/3 cup raisins

2 tablespoons brandy

3 eggs

2 egg yolks

3 cups heavy cream

2 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 (15 oz.) can pure pumpkin

unsalted butter, for greasing dish

1 loaf day-old brioche, crusts removed and cut into 1-inch thick pieces

3 large bananas

turbinado sugar

 

Directions

Bread pudding has a tendency to get monotonous after a few bites, so we’ve added pumpkin and banana to give it a kick. If you don’t have brioche, most other rustic breads will work.

Yield: 5-6 servings

Add raisins and brandy to a small bowl and set aside.

In a large bowl, whisk eggs, egg yolks, heavy cream, cinnamon, and nutmeg together. Add pumpkin, and mix until combined.

Grease an 8x8 glass baking dish. Place bread in an even layer. Sprinkle raisins on top and pour brandy over bread. Pour pumpkin mixture over bread and let stand 10 minutes.

Preheat oven to 350˚F. Bake pudding until custard has set, about 30-35 minutes.

Turn on broiler. Peel bananas and slice into thin coins. Place bananas evenly over pudding. Sprinkle a light coating of sugar on top of bananas and place in broiler. Cook until sugar has turned a golden brown but not burnt, about 3-4 minutes.

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