Chocolate Orange Mousse Pie
(Makes one 9-inch pie)
1 (12-ounce) package silken tofu
1/2 cup coconut milk
2 tablespoons orange liqueur (optional)
12 ounces semisweet vegan chocolate chips
1 (9-inch) prepared chocolate graham
Sliced, toasted almonds and grated
orange peel for garnish
Blend tofu, coconut milk, and orange liqueur in a food processor until just smooth.
In a double boiler, melt chocolate chips. Cool slightly, then pour into food processor and blend with tofu mixture until creamy. Pour mixture into chocolate graham cracker crust. Chill in refrigerator for at least 2 hours. Garnish with toasted almonds and orange peel before serving.
Roasted Lobster with Chipotle Mayonnaise
11/4 cups extra virgin olive oil
2 large heads garlic, cloves separated,
peeled, and minced
2 large egg yolks
4 tablespoons freshly squeezed lime juice
3 canned chipotle peppers (or more for a
spicier sauce), chopped
1 teaspoon salt
2 live lobsters, 11/4 pounds each
2 teaspoons extra virgin olive oil
8 ounces mixed salad greens
Lime juice and extra virgin olive oil, to taste
1 lime, sliced into wedges
To make the chipotle mayonnaise: Warm olive oil in a skillet over low heat. Add minced garlic and "sweat" it in the oil. When garlic begins to brown, remove pan from heat and allow to cool. Place egg yolks and lime juice in the bowl of a food processor and, with the motor running, slowly drizzle cooled oil into yolks until the mixture emulsifies. Using a rubber scraper, transfer to a bowl and mix in the chilies and salt. Set aside.
Split the lobsters in half, head to tail. Preheat the broiler. Set a large skillet over medium-high heat and add olive oil to the pan. Place lobsters in the pan, shell side down, until they turn red, then flip them over. Move the pan under the broiler for 2-3 minutes. Flip the lobsters again. Slather chipotle mayonnaise onto the meat side and put back under the broiler until golden brown.
To serve: Arrange greens on a platter and drizzle with fresh lime juice and olive oil. Place lobsters on top and serve with remaining mayonnaise and slices of lime.
(Makes 8 servings, as an appetizer or side dish)
11/2 cups extra virgin olive oil
2 cups finely diced red onion
3 tablespoons minced fresh garlic
2 cups finely diced eggplant
2 cups finely diced zucchini
2 cups finely diced yellow squash
3 tablespoons tomato paste
2 tablespoons chopped fresh oregano
In a pot large enough to hold all ingredients comfortably, heat olive oil over medium-high heat. Lightly sauté the onions with the garlic, and as the garlic turns golden-not brown-add the eggplant, zucchini, and yellow squash. Sauté for 5 minutes, until squash begins to color. Add the tomato paste, and stir well to incorporate. Reduce heat to low, stir in the oregano, and let simmer uncovered for 30 minutes, stirring occasionally to check for any sticking. If the low setting on your stove is too low to maintain a simmer, turn up the heat a bit. While cooking, it may seem like there is a lot of olive oil, but it is intensely flavored, so use it as part of the sauce for accompanying fish or meat, or spoon out some oil and serve it with bread.
Truffled Beef Tartare with White Anchovies, Crispy Egg Yolk
& Black Pepper Crackers
For the beef tartare:
8 ounces filet mignon
1 teaspoon chopped shallots
1 teaspoon chopped fresh herbs (a combination
of parsley, tarragon, and chives)
1 tablespoon white truffle oil
1 tablespoon extra virgin olive oil
1 teaspoon sea salt (preferably from Maine)
For the crackers:
11/2 cups semolina
11/2 cups all-purpose flour
1 teaspoon sea salt (preferably from Maine)
1 cup warm water
1/3 cup extra virgin olive oil
Sea salt, freshly ground black pepper, caraway seeds, fennel seeds, for topping (optional)
For the crispy egg yolk:
4 whole eggs, at room temperature
All-purpose flour, for dredging
1 egg beaten with 2 tablespoons water
Finely ground bread crumbs
Canola oil, for frying
White anchovies (also called alici or boquerones)
White truffle oil
Finely chopped fresh herbs
To make the tartare: Finely dice the meat, discarding any chunks of fat. Lay the meat out on waxed paper and place in the refrigerator, uncovered, for about an hour. This will turn the meat a deep red. While meat is chilling, make the crackers and the crispy egg yolks.
To make the crackers: Whisk together the semolina, flour, and salt in the bowl of an electric mixer. Add water and oil and, using the dough hook attachment, mix on low speed until well incorporated, 5-7 minutes. Form into a ball and cut into 12 pieces. (Each piece will make about half a sheet pan of crackers; freeze any remaining dough for later use.) Cover with a damp towel and let dough rest for 30 minutes.
Preheat oven to 375°F. Roll dough to desired thinness (Chef Matthews prefers very thin), poke holes on the top with a fork, and sprinkle with any desired toppings (to serve with beef tartare, Chef Matthews brushes with olive oil and sprinkles with sea salt and black pepper). Place on a parchment-lined cookie sheet and bake for about 10 minutes, until lightly browned.
To make the crispy egg yolks: Place in a medium-size pot enough water to cover the eggs and heat it to 153°F. Add the whole eggs, in the shell, and cook for 1 hour, maintaining temperature. Remove eggs from pot and chill in ice water. When cold, crack the eggs and remove the yolks, making sure to keep them intact, and discard the whites and the shells.
Dredge each yolk in flour, then in the egg wash, and finally roll gently in the bread crumbs. Reserve.
Just before serving, in a pot or deep skillet, bring 2 inches of oil to 360°F.
To serve: Mix the chilled meat in a large bowl with the shallots, herbs, oils, and salt, adjusting seasonings to taste. Divide the meat mixture between four plates, either forming it into cylinders or simply arranging it on the plate. Fry each egg yolk for about 30-40 seconds, until bread crumbs are crisp and golden, draining briefly on a paper towel before placing on top of the tartare. Arrange a few white anchovies on each plate, and place a few crackers around. Immediately before serving, sprinkle with white truffle oil and some fresh herbs.