Special Feature: Products Sally Recommends
An Interview with Roy Breiman
Sally and Antonia interview Roy Breiman, former Chef de Cuisine of The Restaurant at Meadowood
Interview Time (21:01)
- Check out these recipes while enjoying the interview...
Grilled Ahi with Roasted Peppers, Lacy Potatoes and White Truffle Oil Gazpacho
12 ounces Tuna
1 Red Pepper, roasted
1 Green Pepper, roasted
1 Yellow Pepper, roasted
1 teaspoon Chopped Thyme
2 bunches Chives, chopped
1/2 teaspoon Black Sesame Seeds
3 ounces White Truffle Oil (for marinating Peppers)
3 ounces Truffle Juice (for marinating Peppers)
6 ounces Olive Oil
For the Tuna:
Cut tuna into triangle shapes, approximately 1 1/2 inches in diameter. Cut proportions into 1 1/2 ounce sizes, approximately 1/2 inch thick (two per person). Place on tray. Brush with olive oil. Season with salt and pepper
and refrigerate for grilling later.
For the Marinade:
Combine White Truffle Oil, Truffle Juice and Olive Oil into mixing bowl and mix thoroughly.
For the Peppers:
Place peppers on stove top burner blackening outer skin. Rotate approximately 3 to 4 minutes until completely charred (approximately 12 minutes). Remove peppers from burner. Place peppers into a bowl and cover with plastic wrap for 5 minutes. Remove blackened skins under running water with a small paring knife. When peppers are completely clean, place on cutting board and remove seeds. Cut each pepper into 1/8 inch Julienne strips and place into mixing bowl with the white truffle marinade. Set aside, keeping slightly warm in order to
infuse flavors. Season with salt and pepper.
For the Potatoes:
Peel one medium sized potato and process with a vegetable spinner or mandolin making long strips (similar to shoe string potatoes). Place potatoes into a large teflon pan with chopped thyme and 3 ounces of olive oil. Cook over medium heat approximately 3 to 4 minutes on each side. Remove from pan and towel dry. Cut potatoes into triangle shapes approximately 2 inches in diameter. Place on the side keeping warm for final presentation.
Final Presentation:
Place tuna on preheated grill making criss cross grill marks for approximately 2 minutes cooking on one side only. Remove from grill set aside keeping warm on 12 inch serving plates. 3 Tbl. marinated roast peppers in center of the plate. Layer on top of peppers one slice of tuna followed by one slice of potato. Add one more slice of tuna finishing with potato on top. Sprinkle with black sesame seeds and chopped chives, garnish with chive sticks or chervil (optional). Serve immediately.
2 cups tomato juice
3 tomatoes, coarsely chopped and seeded
1 red bell pepper, cleaned and coarsely chopped (save 1/4 and dice for garnish)
1 green bell pepper, cleaned and coarsely chopped (save 1/4 and dice for garnish)
1 bunch cilantro (save 1/4 and mince for garnish)
1 cucumber, seeded and coarsely chopped (save 1/4 and dice for garnish)
Juice from one lemon
Juice from one lime
1 tablespoon tabasco
salt and pepper to taste
Place all ingredients, except for the garnish, into a blender. Blend and strain. In a separate bowl, combine ingredients for garnish. Chill both dishes. For best results chill overnight to allow the ingredients to marinate.
Mille Feuille of Caramelized Bananas, Black Currants and Chocolate Chips served with a Caramel Sauce
6 leaves Filo Sheets (for layers)
10 ounces Butter (6 ounces clarified, 4 ounces whole)
6 ounces sugar (3 ounces for sauce, 2 ounces for Filo, 1 ounce for bananas)
4 bananas (sliced)
2 tablespoons Dried Currants
2 tablespoons Chocolate Chips
1/2 teaspoon Ground cinnamon
1/4 cups Cream (for sauce)
3 ounces Water (for sauce)
For Clarified Butter
Place 6 ounces butter into small sauce pan and bring to boil. Turn down heat and continue to cook, skimming the fat off the top until butter is clear yellow (approximately 20 minutes)
For Filo Leaves
Brush each layer thoroughly with clarified butter. Sprinkle granulated sugar evenly atop each layer, stacking one on top of another. Continue this process until all layers are completed. Cut into 3 inch squares. Lay filo between two pieces of parchment paper and place on a sheet tray. Lay another sheet tray on top. Cook in 375° F oven until golden brown (approximately 15 minutes.) Remove from oven. Let cool. Remove from sheet tray and set aside.
For Sauce
Combine sugar and water in small sauce pan and whisk until dissolved. Bring to a boil, letting cool until golden brown. Remove from heat. Let cool 5 minutes. Add cream and butter. Whisk continually until well incorporated.
Set aside and keep warm.
For Bananas
Melt 2 ounces whole butter in a non-stick pan and over medium heat, combine bananas and currents with 1 ounce sugar and cook until golden brown (approximately 2 minutes) At the last moment add the chocolate chips. Remove from stove. Set aside, keeping warm.
Presentation:
On a large serving plate, sprinkle ground cinnamon around border. Place 2 tablespoons of banana mixture in center of plate. Place filo layer on top. Place another 2 tablespoons of bananas on top of filo and finish with one more layer of filo. Pour 3 tablespoons of caramel sauce around Mille Feuille. Serve immediately.
Warm Quail Salad with Smoky Lentils and Soy Sauce
Quail Marinade
4 5-7 ounce boneless quails
1/2 cup soy sauce
1 cup olive oil
2 garlic cloves (sliced)
2 shallots (sliced)
4 rosemary sprigs
1/2 bunch thyme
2 tablespoon olive oil (for cooking quail)
Combine all ingredients, mixing thoroughly. Allow quail to marinate for a minimum of 4 hours.
Soy Vinaigrette
1/4 cup soy sauce
1/2 cup olive oil
1/2 ounce ginger (finely diced)
1 bunch chives (finely diced)
1 shallot (finely diced)
1/2 teaspoon sugar
Salt and pepper to taste
Toss all ingredients. Combine with soy vinaigrette just before serving. Reserve small amount of vinaigrette to drizzle
later.
Lentil Salad
2 ounces green lentils
1 carrot peeled (3/4 coarsely chopped, 1/4 finely diced)
1 white onion (3/4 coarsely chopped, 1/4 finely diced)
2 stalks celery (peeled and finely diced)
6 slices Nueske's smoke bacon (4 slices cut in cubes, 2 slices finely diced)
1 head garlic (sliced in half)
1 bunch chives (chopped)
1 bunch thyme
2 bay leaves
1 tomato (blanched, peeled, seeded and diced)
1 quart chicken stock
4 ounce reduced veal stock
1/2 cup balsamic vinegar
2 ounces olive oil
salt and pepper to taste
In large sauce pot, place lentils, chopped carrots, coarsely chopped onion, cubed bacon, thyme, garlic, bay leaves, chicken stock and 1 tablespoon salt. Bring ingredients to boil, reduce heat and cook lentils for 20 minutes until 3/4
cooked. Strain liquid out in a colander. Remove all vegetables and herbs, leaving only lentils.
In large sauté pan over high heat, place 1 1/2 teaspoon olive oil, diced carrots, diced onion, celery and diced bacon. Cook until all ingredients are golden brown. Add reduced veal stock and cook 3-4 minutes until all flavors have
infused. Remove from pan and place in mixing bowl. Refrigerate 3-4 hours.
After lentils have been refrigerated, add diced tomato, chives, balsamic vinegar and remaining olive oil. Mix thoroughly and season with salt and pepper to taste.
Final Presentation:
Pre-heat large sauté pan with 2 tablespoons olive oil. Remove quail from marinade, season with salt and pepper. Cook for approximately 2 minutes on each side. Remove from pan, set aside keeping warm.
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.
