Beet Pasta With Vodka Vinaigrette And Osetra Caviar Recipes

COCKTAIL WITH ROASTED BEETS AND VODKA

Steps:

• For the citrus simple syrup: Preheat the oven to 350 degrees F.
• Add the sugar, lemon juices and lime juice to a small saucepan over medium heat. Bring to a low simmer and stir to dissolve the sugar, about 5 minutes. Turn off the heat and set aside.
• For the beets: Place a layer of rock or kosher salt in a baking pan. Nestle the beets on top of the salt and bake until soft, about 1 hour. Let cool. Cut off skin and roughly chop.
• For the assembly: Place the beets in a blender along with half of the vodka and 2 tablespoons simple syrup. Puree until smooth. Add the remaining vodka and ice cubes and puree again. Serve in coupe glasses.

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE

Steps:

• Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
• Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
• Preheat oven to 325 degrees Fahrenheit
• Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
• Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
• Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
• On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

BEET PASTA WITH VODKA VINAIGRETTE AND OSETRA CAVIAR

Steps:

• In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
• In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
• To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.

DRUNKEN PASTA WITH BEETS AND SAUSAGE

Steps:

• add wine to the water ans salt and boil.
• add pasta and cook til al dente.
• In a skillet sautee onions and garlic in olive oil.
• add sauage and brown then drain off fat.
• add grated beets.
• serve mix over pasta.

BEET PASTA WITH RICOTTA

Steps:

• Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
• Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
• Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

LEMONGRASS DRESSING

Steps:

• Combine all ingredients in a bowl and stir until sugar dissolves.

BEETS IN VINAIGRETTE

Steps:

• Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
• Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

SPAGHETTI WITH CAVIAR AND CREAM

Steps:

• Cook spaghetti until al dente; drain.
• Toss with 2 tblsps butter.
• Melt remaining 4 tblsps butter in large skillet over medium heat.
• Add shallots and stir 3 minutes.
• Add cream and vodka and bring to boil.
• Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
• Add spaghetti and toss until heated through.
• Season.
• Divide among plates; sprinkle with chives and top with caviar.
• Serve immediately.