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By Chef Gina Rodriguez, The Ventana Room, Lowes Ventana Canyon Resort
“The Cauliflower”
With Ossetra Caviar, Maine Lobster, and Chive Oil
Ingredients:
1 Head Cauliflower, florets removed – steam for 6 to 8 minutes
1 Sprig Rosemary
4 C. Heavy Cream
Sea Salt
1 oz. Osetra Caviar for garnish
Steamed Lobster Meat (knuckles or claws) for garnish
Chive Oil (see recipe)
Method:
Simmer the steamed cauliflower with rosemary teream until fork tender. Salt lightly
Strain, reserve cooking liquid
Place cauliflower into blender with some of the reserved cooking liquid (cream) puree until smooth
Season with sea salt
Pass puree thru fine sieve
Chill
Chive Oil
¼” fresh chives
¾ Cup organic olive oil
Method:
Blanch and shock chives. Dry chives well. Place into blender with oil and blend well. Place puree into chinois with cheese cloth, and let it drip through; don’t press through.
Pheasant Mousse with Orange Zest and Orange Gastrique
2 lbs. pheasant breast or tenders
8 oz. porcini mushrooms – minced
1 small shallot, minced
¼ teaspoon. minced garlic
¼ Cup parsley, finely chopped
French brick leaves, cut into 2” diameter circles
Olive oil
to taste Sea salt
to taste freshly ground pepper
¼ Cup heavy cream
Method:
In oil, sautée mushrooms with shallot – parsley and garlic, season with salt and pepper – let cool slightly.
Place pheasant into food processor, add cream – puree for 15 seconds – add mushroom mixture, salt and pepper. Puree another 15 seconds.
Place into piping bag with tip – pipe into circle and fold up 4 sides. Work quickly or brick will dry out.
Bake in 350 degree oven for 6 – 8 minutes
Orange Gastrique
2 Cups Champagne Vinegar
Juice of 2 oranges or 6 drops orange oil
1 ½ Cup sugar
1 pinch of salt
Method:
Combine all ingredients – slowly simmer until thick
Drizzle over pheasant mousse amuse
© February 2007 LuxuryWeb Magazine. All rights reserved.
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