Maybe we’ve been on Martha’s IG feed too long, but we think it’s time for caviar. For your summer entertaining, this is our public service – to provide the recipe inspo beyond the blini. Although, old-school is a pretty good way to eat caviar too.
The Recipe: Caviar Pasta
The Inspiration: Loulou in Paris
No matter how many times I’ve been to Paris, I still look forward to a lunch at Loulou. Besides the truffle pizza, I also like to choose my travel companions carefully so we can split the caviar pasta. This is a recipe that I love to make at home. Lately, caviar from Kaviari has been a staple in my fridge. My guy, Angel, is on my speed-dial when I have parties, and this is a crowd-pleasing dish.
Note: This isn’t a dish that requires a special occasion. I like this for weekday dinners, even solo, because I’m worth it. Serve it the moment it comes off the heat with a nice glass of white wine, or even better, Laurent-Perrier Champagne.
Ingredients
200g spaghetti or tonnarelli
3 large egg yolks, room temperature
1 whole egg
60g Pecorino Romano, finely grated, plus more to finish
30g Parmigiano Reggiano, finely grated
2 tbsp crème fraîche (optional, for extra silkiness)
Freshly cracked black pepper, generous
30g osetra or salmon roe caviar, plus extra to finish
Flaky salt, to taste
Chives, finely sliced, for garnish
Directions
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 6-7 minutes for a flour-based spaghetti or 5 minutes for an egg-based pasta. The pasta will finish cooking in the sauce.
While the pasta cooks, whisk the egg yolks, whole egg, both cheeses, and a generous amount of black pepper. The bowl should be enough to later hold the pasta. Whisk in the crème fraîche, if using.
Just before the pasta is done, take spoon in 3-4 ladles of starchy pasta water into a measuring cup. This is what you’ll use to emulsify the egg and cheese mixture into a rich sauce.
Drain the pasta and add directly to the egg mixture, tossing immediately and continuously off the heat. The residual heat of the pasta will gently cook the eggs into a silken sauce. Add pasta water a splash at a time until the sauce coats the noodles in a glossy sheen.
Plate immediately. Finish each portion with a generous spoonful of caviar. Garnish with chives and a whisper of flaky salt. Serve the moment it hits the table — caviar pasta is not a dish that waits.
The Recipe: Caviar + Lobster Medallions
The Inspiration: djbar by Daniel Boulud at the Four Seasons Toronto
In thinking about this recipe, I have to ask myself why I don’t make it to Toronto more often. Galavante’s amazing tech team is based out of Toronto, and a few of our students from Galavante’s foundation are there too. Summer is also perfect weather in Toronto, so consider my ticket booked, if even for this beautiful recipe. The djbar by Daniel Boulud at the Four Seasons has the most delicate canapés. Although we have a Daniel in NYC, there’s nothing quite like this dish. It’s light, refreshing with the lemon zest and the tarragon really brings the flavors together. I like to serve this as a first course for a fancy dinner party at home.
Serves 4
Active Time: 30 min
Best Paired With: A nice Meurseult
Ingredients
2 whole live lobsters (about 1.5 lb each), or 4 pre-cooked lobster tails
1 lemon, halved
3 tbsp crème fraîche
1 tsp lemon zest, finely grated
2 tbsp extra-virgin olive oil, best quality
50g osetra caviar
Chives, finely sliced
Chervil and tarragon, for garnish
Borage flowers (or other edible flowers), optional
Potato blinis
Directions
Bring a large pot of well-salted water to a boil with the halved lemon. Plunge the lobsters in and cook for 8–9 minutes, until just cooked through. Transfer immediately to an ice bath to stop the cooking and chill completely. Once cold, remove the meat from the tails and claws. Slice the tail meat into neat medallions, about ½-inch thick.
In a small bowl, stir the crème fraîche with the lemon zest and a pinch of flaky salt until loose and spreadable. Arrange the lobster medallions in a slightly overlapping line down the center of a chilled plate. Spoon or pipe small dollops of the crème fraîche over and between the medallions. Drizzle with olive oil.
Just before serving, top generously with caviar. Garnish with chives, chervil, tarragon and edible flowers. Serve immediately, well-chilled, with potato blini alongside.
The Recipe: Potato Pastels with Caviar
The Inspiration: Or’esh in New York City
We’ve said it before and we’ll say it again: the dish that commands the room at Or’esh is the crispy potato pastel with caviar. Chef Nadav Greenberg is genius for putting this caviar recipe on the menu. You’re meant to eat it in one bite, which means that you are left wanting for more. The crispy, shatter-shell potato nest is filled with rich mashed potato and crowned with a generous mound of golden Ossetra. While I love the full menu at Or’esh, I would return only for this dish, and ask them to keep them coming.
Makes 6 pastels
Active Time: 45 min
Best Paired With: A dry Israeli rosé
Ingredients
3 large russet potatoes, divided
3 tbsp unsalted butter
3 tbsp heavy cream, warmed
Neutral oil, for deep-frying
1/2 cup mayonnaise
2 scallions, finely minced
1 small garlic clove, grated
1 tsp lemon juice
40g golden Ossetra caviar
Flaky salt, to taste
Chives, finely sliced, for garnish
Directions
Peel 2 of the potatoes and boil in salted water until fork-tender, about 15–20 minutes. Drain well, then mash or rice while hot with the butter and warm cream until smooth and rich. Season with salt and set aside, keeping warm.
While the potatoes boil, make the scallion aioli. Whisk together the mayonnaise, minced scallion, grated garlic, and lemon juice. Season with a pinch of salt and refrigerate until ready to use.
Peel the remaining potato and shred it on the fine julienne setting of a mandoline or box grater into long, thin strands. Rinse briefly and pat completely dry with a kitchen towel.
Heat 3 inches of neutral oil in a heavy pot to 350°F (175°C). Using a bird’s nest fryer basket (or two small metal strainers, one nested inside the other), press a thin, even layer of the shredded potato against the inner basket to form a shell. Submerge in the hot oil and fry until deep golden and fully crisp, 2–3 minutes. Carefully unmold and drain on paper towels. Repeat to make 6 shells.
Just before serving, spoon the warm mashed potato into each crisp shell, filling generously. Top each pastel with a small dollop of scallion aioli, then a generous mound of caviar. Finish with a scatter of chives and serve immediately, while the shell is still crisp.
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