| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
4 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 2 |
|
Shallots; thinly sliced |
| 1/2 |
lb |
Chanterelle mushrooms |
| 1/4 |
ts |
Fresh thyme leaves |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 1/2 |
lb |
Yukon gold potatoes |
| 1/4 |
c |
Clarified butter |
| 2 |
lg |
Leeks |
| 1 |
tb |
Orange zest; thinly sliced |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
c |
Mirin; (Japanese cooking wine) |
| 2 |
lb |
Bay scallops |
| 4 |
tb |
Prepared truffle butter |
|
|
=== APRICOT MIGNONETTE === |
| 2 |
tb |
Finely-chopped shallots |
| 2 |
ts |
Freshly-cracked black pepper |
| 2 |
tb |
Dried apricots; chopped fine |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Cider vinegar |
| 4 |
tb |
Fresh tarragon leaves |
INSTRUCTIONS
Trim stems and slice mushrooms lenghwise 1/4-inch thick. Melt two
tablespoons of butter in a large nonstick skillet over medium heat.
Add the shallots and cook, stirring occasionally, until clear and
translucent, about 2 to 3 minutes. Add the mushrooms and thyme; saute
until tender, 5 to 7 minutes. Season to taste with salt and pepper.
Heat the oven to 500 degrees. Slice the potatoes very thin. Brush a
baking sheet with clarified butter, and arrange the potato slices in
a single layer. Brush the top side of the potatoes with the remaining
clarified butter. Season with salt and pepper. Bake in the heated
oven until tender, 5 to 7 minutes. While the potatoes cook, prepare
the leeks by halving and thinly slicing the white and pale green part
only. In a large nonstick skillet over low heat melt the remaining
two tablespoons of butter. Add the leeks, orange zest, coriander, and
mirin. Cook, stirring occasionally, until the leeks are tender, clear
and translucent, 5 to 7 minutes. Fold four 10- by 16-inch rectangles
of parchment in half, matching the shorter ends together. Then cut
out the shape of half a heart, starting at the bottom of the fold, as
if you were making a valentine. Unfold the hearts. Assemble each
package by arranging a bed of 6 to 8 potato slices on one half of the
parchment heart; then add layers of 1/4 cup leeks, 1/4 cup
chanterelles, 1/2 cup raw bay scallops, and dollop of truffle butter.
Fold the other half of the heart over the food. Seal the package by
folding the two edges of the heart together; allow enough room for
steam to accumulate. Place the packages on an ungreased baking sheet,
and bake until the paper puffs and the contents bubble, 4 to 5
minutes. Place package on a plate, and cut open just before serving.
Accompany each with a small bowl of apricot mignonette for dipping.
APRICOT MIGONETTE: Combine the shallots, pepper, apricots, wine,
vinegar in a small bowl. Season to taste with salt. Stir well to
combine and set aside. Divide into four small bowls and garnish with
tarragon before serving. (Makes about 1 cup) Makes 4 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 648 Calories (kcal); 27g Total Fat; (36% calories from
fat); 44g Protein; 60g Carbohydrate; 139mg Cholesterol; 386mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 10 Vegetable; 0 Fruit;
5 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Katy Sparks, Quilty's, NYC
Converted by MM_Buster v2.0n.
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