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Daniel Boulud's Asparagus Clafoutis
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Asparagus Clafoutis Daniel Boulud "The clafoutis has a long and controversial history. The mother of all
clafoutis Asparagus ClafoutisTime: 2 hours plus 1 hour chilling 7 tablespoons cold unsalted butter, plus more for greasing pan 4 large eggs 1 cup plus 3 tablespoons all-purpose flour Salt and fresh ground black pepper Dried beans or rice for weighting crust 22 jumbo asparagus stalks, peeled 6 ramps, washed and trimmed, leaves and bulbs reserved, or 4 cloves garlic, peeled 2 Texas or Vidalia onions, trimmed and very thinly sliced 1/2 teaspoon finely minced fresh rosemary leaves 4 large very firm porcini or white mushrooms, very thinly sliced 1 cup heavy cream Pinch cayenne pepper 1 tablespoon grated Parmesan cheese 1/4 pound purslane leaves, optional Hazelnut or walnut oil Sherry vinegar 1. Cut 6 tablespoons butter into 6 pieces. Lightly beat 1 egg. Using a food processor with a metal blade, pulse flour, butter pieces and 1/8 teaspoon salt until the mixture is crumbly. Add the beaten egg and pulse until the dough forms moist curds. Shape dough into a 1/2-inch-thick disk. Wrap in plastic and chill at least 1 hour. 2. Preheat oven to 350 degrees F. Separate 1 egg, lightly beating the white and reserving the yolk. Butter a 9 1/2-by-1-inch-high round fluted tart pan with a removable bottom. On a lightly floured surface, roll dough 1/8 inch thick. Fit into pan, without stretching it. Cover crust with alu- minum foil or parchment paper, and weight with dried beans. Bake 15 minutes. Reduce temperature to 300 degrees, remove foil and beans, and bake 5 minutes. Brush the inside of the crust with the egg white, bake 1 minute, then cool on a rack to room temperature. 3. While crust is cooling, prepare the filling. In a large pot over high heat, combine 2 quarts water and 2 tablespoons salt. Fill a bowl with ice water and set aside. Starting from the tip, cut a 4-inch- long piece from each asparagus stalk. Cut the next 3 inches of stalk into 1/4-inch-thick slices; discard the rest. Boil spears 5 minutes, then transfer to ice water. Add ramp bulbs or garlic to pot, and boil 5 minutes. Add asparagus slices and ramp leaves, boil 2 minutes, and transfer to the ice water. Drain vegetables; set asparagus spears aside separately. Squeeze excess moisture from ramp leaves, and pat everything dry using several paper towels. 4. In a medium skillet over medium heat, melt 1 tablespoon butter and add onions and rosemary. Sauté until softened but not colored, about 5 minutes. Add half the mushroom slices; season with salt and black pepper to taste. Sauté 5 minutes; cool. 5. Preheat oven to 275 degrees F. In the work bowl of a small food pro- cessor or blender, combine ramps, ramp leaves and half the asparagus slices. Pulse to chop. Add cream, 2 eggs, reserved egg yolk and salt, black pepper and cayenne to taste. Process until smooth. Spread the onion mixture on bottom of crust; scatter the remaining asparagus slices over it. Pour in the egg mixture almost to the edge of the crust; discard any excess. Arrange 5 asparagus spears in a pinwheel in the center of the tart; sprinkle over the Parmesan. Bake until the custard is set in the center, 40 to 45 minutes. Cool on a rack for 10 minutes and cut into 6 wedges. 6. While clafoutis is cooling, prepare salad. In a mixing bowl, combine remaining mushroom slices, remaining asparagus spears and purslane. Add hazelnut or walnut oil, sherry vinegar, and salt and pepper to taste. To serve, arrange a slice of clafoutis and some salad on individual serving plates. © The New York Times Company. Used with permission.
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