food

Arroz Crocante e Cenouras Caramelizadas

Essas receitas são um sucesso da chef Kristen. Dê uma olhada em alguns dos pratos mais populares de seu restaurante e prepare em casa: arroz crocante com açafrão, aioli, bacon, caranguejo e vagem e acompanhamento de cenouras caramelizadas e um pouco de iogurte defumado. Tudo de bom, não é mesmo?

food

Arroz Crocante e Cenouras Caramelizadas

Essas receitas são um sucesso da chef Kristen. Dê uma olhada em alguns dos pratos mais populares de seu restaurante e prepare em casa: arroz crocante com açafrão, aioli, bacon, caranguejo e vagem e acompanhamento de cenouras caramelizadas e um pouco de iogurte defumado. Tudo de bom, não é mesmo?

Supplies

Baby Carrots

  • 10 baby carrots-cleaned, blanched and cooled
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • ½ tablespoon butter
  • 1 cup snow peas, deveined and finely julienned
  • 1 ½ ounce crumbled feta cheese
  • 4 large mint leaves
  • 2 teaspoons extra virgin olive oil
  • Maldon salt
  • Black pepper

Smoked Yogurt

  • 1 cup smoked full-fat Greek yogurt

Passo a passo

Baby Carrots

  1. In a saute pan lightly coated with olive oil on medium-high heat, lightly sear off the carrots, 2-3 minutes.
  2. Add the honey, remaining 1 tsp lemon juice, and butter. Remove, drain and allow to cool slightly.
  3. In a large mixing bowl toss the snow peas, feta, torn mint leaves, a drizzle of olive oil, salt to taste, and black pepper to taste.
  4. To serve: Place mixture over the yogurt. Place 4-5 carrots on top. Finish with Maldon salt.

Smoked Yogurt

  1. Place the yogurt in a wider shallower container (this way the smoke flavor incorporates faster), place that container in a larger container, place a small handful of woodchips in a foil bowl, light on fire… allow to burn and then blow out, creating the smoke.
  2. Place the bowl of chips in the larger container next to the one holding the yogurt.
  3. Cover the entire vessel with foil tightly.
  4. Allow to sit for 20 min, stir, and then repeat until the smoke flavor is to your liking
  5. To serve: Spread ¼ cup of the yogurt on each of the plates.

Supplies

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Pinch saffron
  • 10 ounces oil
  • Water if needed
  • Kosher salt to taste

Passo a passo

  1. Bloom saffron in lemon juice for 10 minutes.
  2. In mixing bowl, add yolks, saffron/lemon juice and slowly add oil, whisking completely to emulsify.
  3. Season with salt to taste.
  4. Refrigerate a couple of hours before using it.

Supplies

Rice Cakes

  • 1 pint cooked rice
  • Kosher salt to taste
  • Clarified butter for frying

Crispy Rice

  • 5 oz green beans
  • 4 oz picked crab meat
  • 5 oz thick-cut bacon lardons, rendered until crispy-reserve bacon fat
  • ¼ English cucumber, sliced into thin rounds on a mandolin
  • 3 scallions, green part only, cut on a bias and soaked in ice water
  • 7 sprigs of Cilantro, picked with 2 inches of stem left on
  • Lemon wedges
  • Freshly ground black pepper

Passo a passo

Rice Cakes

  1. Cook rice following the instructions on your rice cooker or bag of rice.
  2. Once cooked and cool enough to handle, but not cold- divide the cooked rice into 2 lightly sprayed half-pint deli cups with pan spray, press evenly. If you don’t have ring molds or deli cups, free form patties with your hands, lightly dampened with water.
  3. Cover and refrigerate at least 4 hours.

Crispy Rice

  1. In a large saute pan over medium-high heat, add enough clarified butter to pool slightly in the bottom of a sauté pan.
  2. Add the rice cakes, season with salt.
  3. Cook on one side until the rice is crisped, the kernels are slightly puffed, and golden.
  4. Baste some butter a few times over the visible part of the rice.
  5. In a separate large sauté pan on medium-high heat add enough bacon fat with a touch of clarified butter to sauté the green beans, keeping them al dente.
  6. Add the crisped bacon to warm through and the crab right at the end to warm, season with salt. Remove off heat.
  7. Place the crab and bacon mix into the bottom of the bowl, place the golden rice cake face up on top.
  8. Garnish with a dollop of aioli, cucumbers, cilantro sprigs, fresh black pepper, and scallions.
  9. Serve with a lemon wedge on the side.