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How To make Seafood Ravioli with Orange Saffron Sauce
FILLING:
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 ts Dried oregano
1 tb Parsley, chopped
Fresh ground pepper 2 c White wine (480ml)
2 Cloves garlic
Pickling spice SAUCE:
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells 12 md Tomatoes, peeled, seeded &
-diced g Zest & juice of two oranges 1 ts Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid & clam broth 3 To 4 tablespoons rice flour
You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
How To make Seafood Ravioli with Orange Saffron Sauce's Videos
49. Lobster in Sweetheart Sauce with Orange Buerre Blanc and a Chocolate Pave for dessert
Lobster is considered by many to be the ultimate shellfish. I agree. This menu of recipes for two ups the flavor by placing the lobster in a complex yet delicate sauce, and tops it with orange buerre blanc. Traditionally, lobster is just served with drawn butter and fresh lemon wedges. When the three components are eaten together, the taste is unforgettable. Because the entrée is light, it is paired with a decadent double chocolate cake. Inspired by Valentines Day.
This collection of dinner recipes for two is included in our cookbook Date Night at Home: The Ultimate Cookbook for Two. See our Website for details.
How to cook a Tuile | COOL PLATING IDEA
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Tuile is that food item that can make your dish look amazing, no-matter what the other components of your plate are. It is used by many professional Chefs around the world as an ultimate food decoration. And it is actually very easy to make, as long as you have the right equipment (non-stick pan in this case) and use correct proportions in your recipe (see below).
In this recipe I've flavoured my Tuile with Saffron, but you can use any kind of flavouring in your Tuile, e.g. substitute Saffron tea with tomato juice, or beet juice. In these cases you will end up with Tuiles not only of different taste but also colour.
The world is your oyster, explore and sharpen your culinary techniques!
And yes, it is also totally vegan :)
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Ingredients:
- 200 ml Water
- 1 tbsp Saffron
- 1 tsp Smoked Paprika
- 100 ml Any flavourless Vegetable oil
- 30 g All Purpose flour
| How to cook a Tuile | COOL PLATING IDEA |
#tuile #culinarytechnique #plating #foodplating #howtocook
How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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Fish in Saffron Sauce | Chef Sanjay Kak, Culinary Director | IIHM
#chefsiihm #HotelPlusManagement
Pan-fried Bekti steaks with a smooth saffron lemon sauce, is a winner on the table. Fantastic for a fancy dinner at home. The saffron in the recipe enlivens the dish and works magic along with the fish. It's a lovely concoction of flavours, which is easy to fix up a special dinner at home.
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Golden Beet and Saffron Sauce w Parpardelle Pasta
Mediterranean Baby is a resource for families and Mediterranean food enthusiasts alike. It provides classic, simple, and fresh recipe ideas for your family to enjoy together, reminiscent of a simpler lifestyle. Cooking and eating together on a regular basis not only encourages healthier eating choices, but also promotes communication within the family. Overall, family dinners can be more important than play, story time, and other family events in the development of our children's vocabulary.
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