If you are ever in Somoma County, California... GO!!!
RECIPES
GARNET YAM DUMPLINGS WITH ROASTED DUNGENESS CRAB
Serves 6
1½ pounds garnet yams, washed & lightly scrubbed
2 tablespoons olive oil
salt
pepper
2 whole eggs
1 egg yolk
1 cup flour
½ teaspoon salt
pinch nutmeg
2 tablespoons olive oil
3 shallots, sliced
3 ounces butter
1 apple sliced into 1/8” slices
3 cloves garlic
1 cup chicken stock
1 tablespoon chopped sage
1 teaspoon butter
2 pounds Dungeness crabmeat
¼ cup toasted pistachios
salt
pepper
Preheat oven to 375.
Toss the yams in 2 tablespoons of olive oil and season with salt & pepper.
Roast the yams on a baking sheet until soft (about 45-60 minutes).
Remove the yams from the oven and cool just enough to handle.
Peel the yams and run them through a ricer into a bowl.
Place the yams into mixer and add the eggs, flour, salt & nutmeg.
Just work until mixed, do not over work!
Place the yam mixture into pastry bag with a ½ round tip.
Pipe the mixture onto a baking sheet in long strips and place into freezer.
When the dumplings strips harden, cut them into 1 inch pieces.
Bring a pot of salted water to a rolling boil.
Drop the dumplings into the pot and cook at least 30 seconds after they begin to float.
Remove the dumplings from the pot, drain and set aside.
In a sauté pan, sauté the shallots in 2 tablespoons of olive oil over medium heat until caramelized.
In another large sauté pan, heat 3 ounces of butter over medium heat until butter has just begun to brown.
Add the apples and garlic and sauté until translucent.
Add the shallots and dumplings and season lightly.
Toss ingredients to coat well.
Add the chicken stock and the sage, reduce the sauce until slightly thickened.
Divide the dumpling and apple mixture between 6 plates.
Toss crab in warm pan (with 1 teaspoon of butter if needed) and season with salt and pepper.
Divide equally amongst the plates. Garnish with toasted pistachio nuts.
Wine Pairing: Marsanne
No comments:
Post a Comment