lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 18, 2009

Slow baked salmon, truffle mashed potatoes, French green beans

I had the most amazing wedding menu:

Butternut squash ravioli, black trumpet mushrooms, sage brown butter

Sweet pea soup, vegetables, croutons

Steamed shrimp salad, avocado, mushroom, tomato-champagne vinaigrette

Slow baked salmon, truffle mashed potatoes, French green beans

Grilled New York strip steak, gingered mushroom, soy caramel sauce

Wedding Cake

All dishes (minus the cake) were Jean-Georges' creations and everything was amazing. I recently found many of his recipes online, including the salmon. The original dish that I enjoyed at the long gone Bank had brussel sprouts instead. I decided to recreate it for a friend for dinner this evening. Only no fresh truffles here, I had to sub in truffle oil. The first picture is from my wedding, the second is from this evening. I have no clue how he got the emulsion so thick.

Slow Baked Salmon with Truffled Mashed Potatoes
Executive Chef Jean George Vongerichten, Jo Jo and Vong, Manhattan

Mashed Potatoes

2 lb. Yukon Gold Potatoes
Salt and Freshly Ground Pepper
3 tbls. Butter
3/4 cup Milk (I used half and half)
1/2 lb. Truffle (chopped) (I used truffle oil)

Method: Boil the potatoes in salted water to cover, until soft. Remove, peel and pass through a ricer. Bring milk to a boil. Return potatoes to the pot over very low heat and stir in the butter and the milk until smooth and creamy. Season with truffle, salt and pepper as necessary. Keep warm.

Truffle Vinaigrette

1 1/2 tbls. Truffle Juice
1 1/2 tbls. Truffle Paste
1/2 tbls. Sherry Vinegar
1/2 cup Grapeseed Oil
1 tbls. Lemon Juice
1 tbls. Boiling Water
Salt and Freshly Ground Pepper

Method: Mix all ingredients except oil in blender. Blend well then drizzle in oil and season with salt and pepper.

To Serve:
4- 6 oz. Salmon Steak (skin on)
2 Brussels Sprout (sliced and blanched)
4 tbls. Chive (chopped)
1 tbls. Butter
Cracked Black Pepper
Coarse Salt

Method: Smear a baking dish with the butter and place the salmon, skin side up, on the butter. Let sit while you pre heat the oven to 275 degrees F. Put the salmon in the oven and set the timer for 12 minutes. Check the salmon after 12 minutes, the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. Lift skin and scrape off the gray fatty matter on the skin side. Sprinkle with some coarse salt and cracked black pepper. Place a portion of mashed potatoes on a plate. Top with a piece of salmon. Drizzle truffle vinaigrette all around the plate and garnish with Brussels sprouts and minced chives.
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