Cauliflower Veloute With American Caviar Recipes

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CAULIFLOWER VELOUTE WITH AMERICAN CAVIAR



Cauliflower Veloute with American Caviar image

Mini cups of cauliflower soup make elegant hors d'oeuvres in this recipe from chef Michael Romano.

Provided by Martha Stewart

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium shallot, chopped
2 large heads cauliflower, cut into 1-inch pieces (about 12 cups)
2 cups heavy cream
3 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 ounces American caviar, such as paddlefish
1 small bunch fresh tarragon, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Measure out 3 cups cauliflower florets and set aside. Using the remaining florets and stems, add 8 cups cauliflower, heavy cream, and stock; stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside.
  • Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to saucepan and bring to simmer; add lemon juice and cayenne pepper.
  • Divide soup evenly among 24 small serving cups. Garnish each with reserved sauteed cauliflower florets, 1/4 teaspoon caviar, and a small tarragon leaf; serve immediately.

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR



Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar image

Provided by Alfred Portale

Categories     Soup/Stew     Milk/Cream     Blender     Food Processor     Onion     Sauté     Dinner     Scallop     Cauliflower     Chive     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

3 tablespoons vegetable oil, divided
1 cup chopped white onion
1 garlic clove, sliced
3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)
1 1/2 cups low-salt chicken broth
1 1/2 cups whipping cream
Coarse kosher salt
Freshly ground white pepper
1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds
6 sea scallops, patted dry
1 (30-gm) jar American white sturgeon caviar (about 1 ounce)
6 teaspoons purchased lemon-infused grapeseed oil
Finely chopped fresh chives

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
  • Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR



Lobster Veloute with Chilled Lobster Salad and Caviar image

Provided by Cory Bahr

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup cognac
2 pounds onion, diced
1 pound carrot, diced
1 pound celery, diced
8 lobster carcasses
6 leeks, washed and diced
2 bulbs fennel, diced
2 quarts heavy cream
2 pounds cooked lobster meat, cut into bite-size pieces
1 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 lemons, zested and juiced
2 1/2 tablespoons black caviar, for garnish

Steps:

  • For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
  • For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
  • Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

OYSTER VELOUTé WITH BLACK CAVIAR



Oyster Velouté with Black Caviar image

Provided by Julia Reed

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 shallots, finely chopped
3 tablespoons flour
3 cups unsalted fish stock
3 cups unsalted chicken stock
3/4 teaspoon sea salt, plus more to taste
1 1/2 cups shucked oysters, including liquor
Pinch cayenne pepper
3 large egg yolks
1 cup heavy cream
Few drops fresh lemon juice
3 tablespoons black caviar

Steps:

  • In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
  • Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
  • About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

CAULIFLOWER PURéE AND CAVIAR ON CLOVERLEAF POTATO CHIPS



Cauliflower Purée and Caviar on Cloverleaf Potato Chips image

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9

4 large russet (baking) potatoes (2 pounds total)
1/2 stick (1/4 cup) unsalted butter, melted
2 cups chopped cauliflower
1/3 cup sour cream
1/4 teaspoon salt
2 tablespoons finely chopped fresh chives (optional)
150 grams caviar (5 ounces; preferably osetra), chilled
Garnish: fresh chives
a Japanese Benriner or other adjustable-blade slicer; a 1 1/2- to 2-inch cloverleaf or other small decoratively shaped cookie cutter

Steps:

  • Preheat oven to 375°F.
  • Peel potatoes and transfer to a bowl of cold water. Cut 2 potatoes lengthwise into 1/8- to 1/16-inch-thick slices with slicer, then stack slices in piles of 6. Cut out as many cloverleafs as possible from each stack, pressing cutter through stacks, and toss with half of melted butter in a bowl. Arrange chips in 1 layer in a large shallow baking pan (1 inch deep) and season very lightly with salt.
  • Bake in middle of oven until edges are pale golden, 10 to 15 minutes, then turn chips over with a metal spatula and bake until golden all over, 5 to 10 minutes more, checking frequently after 5 minutes and transferring chips as baked to a rack to cool.
  • While first batch is baking, slice and cut shapes from remaining 2 potatoes. Toss with remaining butter and bake in another shallow baking pan.
  • Cook cauliflower in a 3-quart saucepan of until very tender, 5 to 7 minutes, and drain in a colander. Purée cauliflower in a food processor until smooth, then transfer to a bowl and whisk in sour cream and salt. Just before serving, stir in chives (if using).
  • Top potato chips with 1 teaspoon cauliflower purée and 1/2 teaspoon caviar, then garnish with chives.

GEORGIA CAVIAR



Georgia Caviar image

Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature.

Provided by Gabrielle

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 9h45m

Yield 12

Number Of Ingredients 8

1 pound dry black-eyed peas
2 cups Italian-style salad dressing
½ cup diced jalapeno chile pepper
1 ½ cups finely chopped onion
2 ounces diced pimento peppers, drained
1 tablespoon minced garlic
2 cups diced green bell pepper
1 pinch ground black pepper

Steps:

  • Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
  • Drain black-eyed peas. Cover with Italian-style salad dressing.
  • In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 30.6 g, Fat 11.7 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 656.3 mg, Sugar 7.6 g

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR



Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar image

From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.

Provided by Raquel Grinnell

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil, divided
1 cup white onion, chopped
1 garlic clove, sliced
3 3/4 cups cauliflower (from 1 large head)
1 1/2 cups low sodium chicken broth
1 1/2 cups whipping cream
kosher salt
fresh ground white pepper
1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only)
6 sea scallops, patted dry
1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce)
6 teaspoons lemon-infused olive oil
fresh chives, finely chopped

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
  • Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
  • Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
  • Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
  • Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
  • Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
  • Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

Nutrition Facts : Calories 375.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 114.5, Sodium 198.7, Carbohydrate 11.1, Fiber 2.1, Sugar 3.1, Protein 7.3

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