Jean Georgess Orange Dust Recipes

JEAN-GEORGES'S ORANGE DUST

Steps:

• Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
• Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
• Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
• Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
• Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST

Steps:

• Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
• Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
• Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
• Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
• Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
• Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
• When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.

ORANGE DUST

Steps:

• Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil.
• Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet.
• Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

SHRIMP WITH ORANGE DUST

Steps:

• Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking. Drain basil again and press out excess liquid. Purée basil with grapeseed oil in a blender 2 minutes. Pour mixture into an airtight container and chill 8 to 12 hours. Pour through a very fine sieve into a small bowl (do not press on solids).
• Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
• Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then trim dark green fibrous parts from base and sides of artichoke. Rub cut surfaces with remaining lemon half. Cut 1/4 inch from stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half. Cut artichoke into 4 wedges, then cut out any remaining purple leaves and fuzzy choke and drop artichoke wedges into lemon water. Prepare remaining 3 artichokes in same manner.
• Cook onion in olive oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain artichokes and pat dry with paper towels. Arrange artichokes over onion, then add wine and simmer, covered, until artichokes are tender, 30 to 40 minutes. Transfer mixture with a slotted spoon to a large bowl and keep warm, covered.
• Pat shrimp dry and sprinkle with salt, cayenne, and 1 tablespoon orange dust. Heat butter in cleaned skillet over moderately high heat until foam subsides, then cook shrimp until just cooked through, about 2 minutes on each side.
• Toss arugula, remaining 1/2 cup micro-basil, lemon juice, and remaining 2 teaspoons orange dust with artichoke mixture and season with salt. Divide mixture among 4 plates and arrange shrimp around salad. Drizzle each serving with some basil oil and sprinkle with additional orange dust.

PRAIRIE DUST

Steps:

• Mix all ingredients and store in a tightly covered container.
• Use on everything.