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By Thomas Haas Chocolates & Patisserie

Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies.

INGREDIENTS

Cookies

Soft unsalted butter (2/3 cup)

Icing sugar, sifted (1/3 cup)

Ground almonds (1/2 cup)

Bread flour (1 cup)

Vanilla bean (1)

Salt (a pinch)

Vanilla sugar

Vanilla Sugar

Granulated sugar (4 cups)

Used vanilla pod from the cookie dough

DIRECTIONS

Cookies

1. In a mixer fitted with a paddle, mix the butter, icing sugar, and salt till smooth at medium speed.  Scrape the sides of the bowl frequently to prevent lumps.

2. Split the vanilla bean in half and scrape to remove the seeds.  Reserve the pod for later use.  Add the seeds to the butter mixture and mix till thoroughly combined.

3. Whisk together the bread flour and ground almonds.  Add all the dry ingredients into the butter-mixture and mix on low speed till it forms into a dough.

4. On a flat surface dusted lightly with flour, form the dough into a long tube about 1 ¼ inch in diameter.  Use a sharp knife to cut into 24 even discs.

5. Take each disc and roll into a cigar-like tube about 3 ½ inches long and slightly tapered at the edges.  Bend this into a crescent shape and place on a parchment lined baking tray.

6. Refrigerate for 1 hour or until firm.

7. Once firm, bake in a 325° F oven for 9-12 minutes or until the tips of the crescent begin to brown.  Set aside and allow to cool for a few minutes.

8. When the cookies are just cool enough to handle gently coat in vanilla sugar and allow to cool completely.

Vanilla Sugar

1. Take the vanilla pod and dry in a 200° F oven till brittle, usually 1-2 hours.

2. Use a spice grinder and process the dried vanilla pod to a fine powder. Use a fine mesh strainer if necessary.

3. Combine with the sugar (the amount of the sugar can be increased or decreased depending on your preference).

By Chef Jack Chen, Royal Dinette

Yields 24 crostini

INGREDIENTS

Beef and Oyster Tartare  

Beef, sirloin or tri-tip recommended (2 ounces finely chopped)

Oyster, shucked and finely chopped (1)

Finely chopped shallots (1 tbsp)

Finely chopped mixed herbs: parsley, chervil, chives and tarragon (1 Tbsp)

Grainy mustard (1 tsp)

Extra virgin olive oil (3 Tbsp)

Sherry vinegar (1 tsp)

Pinch of salt

Pinch of black pepper

INGREDIENTS

Oyster Mayonnaise 

Egg yolk (1)

Dijon mustard (1 tbsp)

Oysters, finely chopped (2)

Grapeseed oil (1.5 cup)

Lemon juice from 1 lemon

Pinch of salt

INGREDIENTS

Crostini

Day-old baguette (1)

Olive oil

Salt

Black pepper

INGREDIENTS

Garnish 

Toasted pine nuts

Diced pear

Horseradish

DIRECTIONS

Beef and Oyster Tartare

1. In a bowl, combine all ingredients thoroughly and set aside.

DIRECTIONS

Oyster Mayonnaise

1. In a bowl, mix egg yolk, salt, Dijon mustard and oysters.

2. Slowly add grapeseed oil while whisking to create an emulsion.

3. Add lemon juice.

DIRECTIONS

Crostini

1. Thinly slice baguette on a bias.

2. Lay on an ovenproof tray and drizzle with olive oil, and sprinkle with salt and pepper.

3. Bake at 350 F until golden brown.

4. Remove from oven and cool.

TO SERVE

1. Lay crostini on a decorative tray or plate.

2. Add a spoon of oyster mayo on to each crostini.

3. Top with a spoon of beef tartare.

4. Garnish with toasted pine nuts, diced pear and grated horseradish.