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Video: Gray Kunz's fall menu

TODAY
updated 10/4/2006 12:28:53 PM ET 2006-10-04T16:28:53

Recipe: Lamb Roulade with Fingerlings, Cauliflower and Red Curry

Ingredients
  • Lamb Roulade
  • 8 oz. lamb loin
  • salt
  • pepper
  • 2 Tbsp grapeseed oil
  • 2 Tbsp butter
  • 2 cloves garlic
  • 4 sprigs thyme
  • Fingerlings
  • 4 oz. fingerling potatoes
  • 2 Tbsp grapeseed oil
  • 1 Tbsp butter
  • salt
  • pepper
  • Garam Masala
  • 1/2 tsp ground ginger
  • 10 pcs green cardamom
  • 1 tsp cumin seeds
  • 1/2 stick cinnamon
  • 1 ea clove
  • 1 tsp mace
  • Cauliflower
  • 1 head cauliflower
  • 2 Tbsp grapeseed oil
  • salt
  • pepper
  • 1/2 stick cinnamon
  • 1 ea clove
  • 1 ea bay leaf
  • 1 Tbsp red mustard seeds
  • 1 Tbsp cumin seeds
  • 1 ea shallot, chopped
  • 1 inch ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 12 oz. plum tomatoes, chopped
  • Garam Masala
  • 1/2 cup spinach, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1 Tbsp butter
  • Red Curry Sauce
  • grapeseed oil
  • 1 ea shallot, chopped
  • 2 cloves garlic, chopped
  • 1 inch ginger, peeled and chopped
  • 1 Tbsp red curry paste
  • 1 ea plum tomato, chopped
  • 1 cup chicken stock
  • 8 oz. plain yogurt
  • lemon juice
  • 1 oz. tomato concasse
  • salt
  • sugar
  • Garnish
  • 1 ea fingerling potato
  • grapeseed oil
  • salt
  • pepper
  • 1 Tbsp mint chiffonade
Preparation

For the lamb roulade
1. Preheat oven to 400° F.
2. Season lamb loin with salt and pepper.
3. Heat grapeseed oil in sauté pan and sear lamb roulade.
4. Add butter, garlic and thyme and spoon over lamb roulade.
5. Place in oven and roast for 10 minutes or until desired temperature.         

For the fingerlings
1. Cut potatoes into long wedges.
2. In a sauté pan, roast potatoes in oil over medium heat for approximately 8 minutes or until lightly roasted.
3. Finish with butter and season with salt and pepper.

For the garam masala
1. In a spice grinder or coffee grinder, add all of the spices and grind together.

For the cauliflower
1. Preheat oven to 450°.
2. Toss cauliflower with grapeseed oil and season with salt and pepper.
3. Roast in oven for approximately 10 minutes or until browned.
4. In a rondeau, add cinnamon, clove, bay leaves, mustard seeds and then cumin and toast until they pop.
5. Add shallots, ginger and garlic and sweat.
6. Add tomatoes and cook until almost dry.
7. Add roasted cauliflower and mix in garam masala.
8. Mix in spinach and cilantro leaves and finish with butter.

For the red curry sauce
1. In a sauté pan over medium high heat, sweat shallots, garlic and ginger in grapeseed oil.
2. Add curry paste and cook until it sticks.
3. Add tomatoes and cook until almost dry.
4. Add chicken stock and bring to a boil.
5. Add yogurt.
6. Finish with lemon juice and tomato concasse and season with salt and sugar.

For the garnish
1. Using a mandoline, slice the fingerling potato thinly.
2. Fry the potatoes in 350°F oil until golden and crisp.
3. Season with salt and pepper.
4. Toss with the mint chiffonade.

Serving

To plate
On a 12” plate, place ring mold in center and fill with one quarter of the fingerlings and cauliflower. Slice roulade into 8 medallions and place 2 of them on each plate on top of the fingerlings and cauliflower. Remove the ring mold. Spoon the red curry sauce around and garnish with the potato crisps and mint.

Serving Size

4 servings

Recipe: Frangipane Fig Tartlette with Port Wine Reduction and Meyer Lemon-Buttermilk Gelato

Ingredients
  • Tartlette Dough
  • 1 cup flour
  • 1/2 tsp salt
  • 1/3 cup butter
  • 2 Tbsp water
  • Almond Cream
  • 1 stick butter
  • 3/4 cup confectioner’s sugar
  • 3/4 cup almond flour
  • 2 ea eggs
  • Filling
  • 2 ea mission figs, sliced
  • 1/2 cup chopped, slivered almonds
  • 4 ea kadota figs, quartered
  • 1/4 cup apple jelly, melted
  • Meyer Lemon-Buttermilk Gelato
  • 1 cup buttermilk
  • 1/4 cup sugar
  • 1 oz. tuttopan gelato base
  • 2 Tbsp meyer lemon jam
  • Port Wine Reduction
  • 1 cup red port
  • 2 Tbsp sugar
Preparation

For the pie dough
1. In a mixing bowl, combine the flour and salt.
2. Using a paddle attachment, cut in the butter until the mixture resembles coarse meal.
3. Add enough cold water to bring together.
4. Remove from bowl, wrap in plastic and chill.
5. Roll out to 3 mm thick and fit into 60 mm ring molds.
6. Chill.

For the almond cream
1. In a mixing bowl, cream the butter with the paddle attachment.
2. Add sugar and almond flour.
3. Slowly add eggs, stopping to scrape down.
4. Put cream into piping bag.

To assemble the tartlette
1. Preheat convection oven to 350° F.
2. Fill the tartlette shell with a layer of almond cream, followed by a layer of sliced mission figs and then another layer of almond cream.
3. Sprinkle with almonds.
4. Bake approximately 20 minutes or until golden.
5. Top with kadota figs and glaze with the melted apple jelly.

For the lemon buttermilk gelato
1. Boil all ingredients together.
2. Strain and then freeze in ice cream machine according to your ice cream machine’s instructions.

For the port wine reduction
1. Boil all ingredients and reduce to 1/4.
2. Cool.

Serving

To plate
Place tartlette in center of plate. Make a quenelle of meyer lemon–buttermilk gelato and place on top of tartlette. Drizzle with port wine reduction.

Serving Size

4 servings

Recipe: Celery Root Fleurettes with Crabmeat and Herb Crustacean Reduction

Ingredients
  • Celery Root Puree
  • 2 cup celery root, peeled and diced
  • 6 oz. milk
  • salt
  • sugar
  • cayenne
  • Filling
  • 1 cup crabmeat
  • 3/4 cup celery root puree
  • 1 1/2 tsp basil
  • 1 1/2 tsp tarragon
  • 1 1/2 tsp Italian parsley
  • 1 1/2 tsp chives
  • 3 Tbsp chopped hazelnuts
  • salt
  • sugar
  • cayenne
  • lemon juice
  • Crabmeat
  • 2 tsp butter
  • 1/4 cup crabmeat
  • Fleurettes
  • 1 ea celery root
  • 3/4 cup filling
  • 1 ea egg
  • 1 Tbsp flour
  • 1/2 Tbsp grapeseed oil
  • Lobster Stock
  • 4 ea lobster heads, brain removed
  • 3/4 cup butter
  • extra virgin olive oil
  • 1/2 cup onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup garlic, smashed
  • 1/4 cup shallots, diced
  • 1/4 cup celery, diced
  • 1 tsp peppercorns
  • 1 ea bay leaf
  • 3/4 cup plum tomatoes, chopped
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 5 oz. brandy
  • 3 oz. white port
  • 5 oz. chardonnay
  • 1 1/2 qt. chicken stock
  • lobster stock
  • Herb Crustacean Reduction
  • 2 tsp butter
  • 1 tsp basil chiffonade
  • 1 tsp tarragon chiffonade
  • 1 tsp Italian parsley chiffonade
  • 1 tsp chopped chives
  • 1 oz. brandy
  • 1 tsp lemon juice
  • 1 pinch saffron
  • salt
  • sugar
  • cayenne
  • Garnish
  • 6 slices celery root, chiffonade
  • 1 cup grapeseed oil
  • salt
  • cayenne
Preparation

For the celery root puree
1. In a sauce pot, bring celery root and milk to a simmer and cook until tender.
2. Strain and reserve liquid.
3. Puree celery root in blender, using the reserved liquid to achieve smooth, thick puree consistency.
4. Season with salt, sugar and cayenne.

For the filling
1. Mix crabmeat, celery root puree, basil, tarragon, Italian parsley, chives and hazelnuts together.
2. Season with salt, sugar, cayenne and lemon juice.

For the crabmeat
1. Over low heat, melt the butter and warm the crabmeat.

For the fleurettes
1. Using a mandoline, slice 30 rounds of celery root very thinly, reserving 6 for the garnish.
2. In a pot with boiling, salted water, blanch the celery root rounds and then shock in ice water.
3. Using a 2 inch cutter (preferable fluted), cut the celery root.
4. Using 12 rounds of celery root, place 1 Tbsp of the filling in the center.
5. Whisk the egg and flour together and brush the edges of the celery root with it.
6. Place the remaining 12 rounds on top and press to seal.
7. In a non–stick sauté pan, heat the grapeseed oil over medium high heat and cook the fleurettes until brown, making sure to cook both sides. 

For the lobster stock
1. In a mixer with the attachment, mash the heads with butter until smooth.
2. In a stock pot with extra virgin olive oil, cook the onions, carrots, garlic, shallots, celery, peppercorns and bay leaves until light golden.
3. Add the mashed lobster heads and stir immediately for approximately 1 minute until the liquid releases.
4. Cook until all liquid evaporates and lobster shells begin to pop.
5. Add tomatoes, thyme and rosemary and cook approximately two minutes.
6. Add brandy, white port, chardonnay and chicken stock and bring to a simmer for 25–30 minutes.
7. Strain through china cap and then a chinois.
8. Deglaze the lobster butter from the top and reserve for another use.

For the herb crustacean reduction
1. Reduce lobster stock to 1/3.
2. Add the butter, herbs, brandy, lemon juice and saffron.
3. Season with salt, sugar and cayenne.

For the garnish
1. In a tall pot, heat grapeseed oil to 350° F, making sure not to fill pot more than half way.
2. Fry celery root chiffonade until crisp, remove and drain excess oil on paper towel.
3. Season with salt and cayenne.

Serving

To plate
In a pasta bowl, spoon the celery root puree into the center and make a well with the back of the spoon. Place the crabmeat mixture in the center of the celery root puree. Place 3 raviolis over the crabmeat. Using a hand blender, buzz the herb crustacean reduction and spoon around. Garnish with the fried celery root chiffonade.

Serving Size

4 servings

Recipe: Porcini and Chestnut Soup with Bay Scallops and Fines Herbes

Ingredients
  • Soup
  • 1/2 oz. dried porcinis
  • 6 Tbsp butter
  • 3/4 cup frozen chestnuts
  • 1 1/2 cloves garlic, crushed
  • 6 sprigs thyme, tied together with twine
  • 1 cup sliced porcinis
  • 2 oz. brandy
  • 12 oz. heavy cream
  • 12 oz. chicken stock
  • salt
  • sugar
  • cayenne
  • brandy
  • Bay Scallops and Porcinis
  • 1 Tbsp grapeseed oil
  • 3 ea porcinis, diced
  • 12 ea bay scallops
  • 1/4 cup cream of wheat
  • salt
  • cayenne
  • Garnish
  • 1 Tbsp fines herbes
Preparation

For the soup
1. Place dried porcinis in 4 oz. of water and soak for 5 minutes. 
2. Meanwhile, in a large pot, melt butter over high heat.
3. Add chestnuts.
4. When butter becomes frothy, add garlic and shallots and sweat.
5. Add porcinis and thyme and cook approximately 3–5 minutes.
6. Add brandy and reduce by 1/3.
7. Add heavy cream and chicken stock.
8. Remove porcinis from soaking liquid, making sure to discard all of the dirt. Add dried porcinis and their liquid.
9. Simmer over low heat for 8–10 minutes.
10. Blend until smooth and strain through a chinois.
11. Season with salt, sugar, cayenne and brandy.     

For the bay scallops and porcinis
1. In a saute pan over medium high heat, saute porcinis in grapeseed oil for 1 minute.
2. Coat bay scallops in cream of wheat and add to porcinis, cooking until golden.
3. Season with salt and cayenne.

Serving

To plate
In a bowl, place 3 of the bay scallops with the porcinis in the center. Pour porcini and chestnut soup over. Garnish with fines herbes.

Serving Size

4 servings

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