Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to “cook” seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice of the freshest possible seafood or fish for the dish. In this case, we’re featuring shrimp, but any fresh seafood or combination of several will work. Red peppers and onions add color and texture, and cilantro that unmistakable bite. Mucho gusto!

4 servings, or 12 hors d’oeuvres servings

Ingredients

1 pound extra large or jumbo shrimp
1 medium red onion, finely diced
1 red bell pepper, ¼-inch dice
½ cup diced jicama or mango
1 cup freshly squeezed lime juice, strained
2 tablespoons freshly squeezed lemon juice, strained
½ teaspoon sugar
½ cup chopped cilantro leaves, plus some whole leaves for garnish

Preparation

Mix the lime juice, lemon juice, sugar, red onions, bell pepper, jicama or mango and cilantro in a large, non-reactive mixing bowl. Clean and devein the shrimp, removing the shells, and place the shrimp in the marinade, then refrigerate. Be sure the shrimp are all submerged in the lime juice. If using whole shrimp, leave in the marinade for about an hour or so, until the shrimp turns opaque and firms up a bit. If you prefer, you may cut the shrimp into smaller pieces. If so, marinade for a shorter period.

[Chef’s Note: As we said above, the general principle of ceviche is using acid to “cook” seafood. The protein will change from translucent to opaque and get firmer. It’s easy to want to err on the side of “cooking” it longer in the marinade, but trust that it will be safe to eat once it firms up and turns opaque, and you will enjoy its tenderness.]

Service

Using a slotted spoon, remove the shrimp and vegetable mixture from the marinade and serve in chilled martini glasses, or for hors d’oeuvres, serve in Chinese soup spoons. Drizzle a little of the marinade over the dish, and garnish with a few cilantro leaves.

Variations

Ceviche can be made with scallops, halibut, lobster, whitefish, etc., or a mixture of several. Feel free to experiment, and to try different vegetables or fruits. One popular way to serve ceviche in many Latin American countries is with thinly sliced jalapeño peppers or aji amarillo (yellow chiles).

Recipe by Mark Tafoya
Photo by Deborah Mele

In my quest for deliciousness via gluten-free goodness, I’ve been experimenting with a lot of international flavors. A friend suggested I begin with the regions of the world where wheat isn’t grown, such as Thailand, and as a huge fan of Thai food, I thought this was a capital idea. One of my favorite dishes is laab, a spicy beef dish (a salad, really) which is normally made with ground pork, beef or chicken. I’m a beef girl, and prefer a sliced steak for texture, so this is my riff on the idea.

Warning: Be careful with fish sauce. The one I buy is from an Asian market, and its ingredients are simply anchovies, salt and sugar. Check the label to ensure there are no wheat derivatives.

Ingredients

1-2 tablespoons toasted Jasmine rice (instructions below)
6 oz. skirt steak
1 teaspoon olive oil
juice of 2 limes, divided
2 tablespoons fish sauce
1-2 teaspoons dried chile peppers, ground, to taste [See Chef's Note]
1 small red onion, thinly sliced
1 cup cilantro, finely chopped
1 medium head of cabbage
Mint sprigs (optional)
Additional cilantro sprigs (optional)

Special Equipment

Mortar & pestle

Preparation

For the toasted rice:
Heat a small skillet and add in rice, swirling occasionally as it begins to toast. Let the rice toast to a golden brown, then transfer to a mortar and pestle. With a twisting motion, grind the rice into very small pieces. If you pound the rice you will end up with one hell of a mess in your kitchen, so be gentle. The toasted rice adds texture to the dish, but is very crunchy, so you don’t want large pieces. Transfer to small dish and set aside.

[Chef's Note: You can grind the chile peppers in the same manner.]

For the beef:
Slice the skirt steak into very thin slices. Add to a bowl along with the juice from one lime. Stir and let sit for 5 minutes. Heat medium-sized skillet over a medium-high flame and add olive oil, heating until the oil shimmers. Add in the beef and stir until just cooked. Remove the beef and its juices to a large bowl.

Assemble the salad:
Add the onions, remaining lime juice, ground chile peppers, fish sauce, cilantro and mint leaves, and half the toasted rice. Stir until well mixed. Serve on a large plate with additional fresh herbs, if desired, and sprinkle some of the remaining toasted rice on top.

Service

Remove the outer leaves from the cabbage and cut in half. Pull away largest outer leaves and serve on a platter with additional mint and cilantro sprigs. To eat, take a large cabbage leaf and spoon some of the beef salad into the center. Add fresh mint or cilantro sprigs if desired. Wrap up into a small bundle and crunch away!

Note: This recipe appears in our Gilded Fork: Entertaining at Home cookbook.

One of the most popular little French cakes, perfect financiers are also one of the most addictive. Beautiful in their simplicity, financiers are typically made from a combination of almonds, powdered sugar, flour, lightly whipped eggs and a generous quantity of melted butter, which the French have named Beurre Noisette. The butter is cooked until golden brown and acquires a wonderful nutty aroma. However, this recipe offers an intriguing twist on the classic, with rosemary infused butter and corn flour. With firm, crusty edges and a luscious rosemary-kissed almond interior, these tender cakes are irrestible.

Makes about 12 large or 24-36 miniature cakes

Ingredients

1/2 cup unsalted butter
2 large sprigs of rosemary, cut in half
1 1/3 cups powdered sugar, sifted
1/2 cup almond flour or finely ground blanched almonds
1/3 cup finely ground corn flour
1/4 teaspoon salt
4 large egg whites

Equipment

Financier baking molds
Handheld or electric stand mixer
Medium non-reactive metal saucepan
Pastry brush or non-stick baking spray for buttering molds
Piping bag
Rubber spatula
Whisk

Preparation

Preheat oven to 400 ° F. Grease the financier molds with melted butter or non-stick baking spray.

Place 1/2 cup butter and rosemary in a saucepan over medium-low heat. Once the butter has melted let it come to a boil; as it boils you will notice that a foam will appear on the surface. Continue to cook the butter, whisking every so often, until it looks clear and the milk solids have dropped to the bottom of the pan. At this point, the butter will begin to take on a nutty aroma as it turns a lovely brown color rather quickly. Whisk continuously to prevent the brown bits from sticking to the bottom of the pan, as these contain most of the flavor, until the desired dark brown color is achieved. Remove the pan from the heat and immediately strain to remove the rosemary. Set aside and let cool to room temperature before using.

[Chef's Note: If you omit the rosemary from this recipe, there is no need to strain the brown butter. Just transfer it into a new bowl to allow for faster cooling.]

In a large bowl, whisk together the corn flour, almond flour, powdered sugar and salt. Place the egg whites in a separate clean bowl and whisk until frothy and light. Fold the lightly beaten egg whites into the dry ingredients and mix until an even paste forms. Using a handheld beater or the whisk attachment of an electric stand mixer, gradually add the browned butter, mixing after each addition on medium speed until the butter is completely incorporated and the batter emulsified.

Transfer the batter to the prepared pans, filling them about 2/3 full. Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes. Cool in the pan for about 5-10 minutes, and then serve warm.

Service

A dusting of powdered sugar on the warm cakes is an optional, and lovely, garnish. These are best when served warm from the oven, but will keep fresh for about 3 days when stored in an air-tight container. If they aren’t devoured immediately, that is.

Variations

Cake flour can be substituted for the corn flour; and another nut flour, such as hazelnut, can be substituted for the almond flour. Press a raspberry or blackberry into the center of each mold for a fruity twist. Also try infusing other herbs, spices or vanilla beans in place of the rosemary when making the Beurre Noisette.

Recipe and photo by Monica Glass

Using a popover recipe for a base, we created these dense and savory bread-like bites quite by accident.  Our Test Kitchen was experimenting with ingredient combinations and different types of pans in the hopes of discovering a luscious food platform from which to present cheese.  The mini-muffin pan worked like a charm for this recipe, and yields the perfect finger food for a breakfast, brunch buffet, tea service, or hot hors d’oeuvres.  By dropping chunks of cheese into the batter and allowing it to melt into the batter as it rises, you get subtle but delicious flavor throughout the muffin.

By all means, don’t feel limited by the recipe recommendation with Roquefort cheese; use our handy guide contained in the Savory Cheese Popover recipe for ideas and inspiration.

Makes 1 dozen mini-muffins

Ingredients

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly ground white, green, and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
1 cup milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing mini-muffin tins or a mini-popover pan
1 teaspoon chunks of Roquefort cheese, cut into 1/8” dice

Preparation

Preheat the oven to 450° F.  Brush a nonstick mini-muffin or mini-popover pan with melted butter.  Place in the oven while preheating.

[Chef’s Note:  Feel free to substitute vegetable oil for the butter to prepare the pans, even though you will most likely use a non-stick pan.  Conventional wisdom suggests that non-stick surfaces when exposed to high heat emit potentially harmful fumes, UNLESS there is something applied to the surface to absorb the heat — in this case, the fat.]

In a large bowl, whisk together the flour, salt, pepper, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.

Pour the wet ingredients over the dry ingredients and gently whisk together until just combined.  Your batter will be thick and heavy.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.

Pour the batter into the prepared and heated pan to within about ¼ inch of the rim.  Place the chopped cheese in the center of each filled cup.

Bake for 20 minutes at 450° F.  Make sure you do not open the oven door during this time or the steam collecting inside the pan and batter will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the mini-popovers are brown, crusty and puffed, about 15-20 minutes more.

Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

Recipe and photo by Donna Marie Zotter

With bites of tangy blue cheese between little nibbles of tart apples, and a sweetly scented orange honey to round out the palate, bread elevates from standard to sensational. A little sweet, a little savory and full of delicate, yet rich flavor and textures. This simple, unfussy tartine is perfect for a light lunch, hearty snack or even an alternative to a cheese course.

Psst…this recipe is a featured star in our Gilded Fork Cookbook.

Serves 6

Ingredients

6 nicely-sized slices of country bread
2 tablespoons butter, room temperature
2 tablespoons honey (if you can, try orange blossom honey)
1 teaspoon orange blossom water
1 Granny Smith or other tart apple
6 ounces mild blue cheese, room temperature
1/4 cup walnuts or pecans, toasted and coarsely chopped
1 orange, zest only
Freshly cracked black pepper, to taste
Extra honey for drizzling

Equipment

Mandolin or very sharp knife
Zester

Preparation

Preheat the oven to 350 F.

In a small bowl, mix together the butter, honey and orange blossom water. Spread the mixture over one side of each slice of bread. Toast the bread, butter side up, in the preheated oven until golden and crispy, 5-7 minutes.

Cut the apple in half and slice very thinly using a mandolin or sharp knife. Top the toasted bread with a neatly arranged a layer of about 6-8 slices of apple, covering completely. Crumble the blue cheese and nuts over the apple slices, dividing evenly between the six slices of bread. Lightly zest the orange over each slice tartine, and then season with black pepper to taste.

[Chef's Note: If not using apples immediately, squeeze some lemon juice over the slices to prevent oxidation.]

Service

Serve the tartine immediately, cold and drizzled with the remaining honey, or warm the tartine under a preheated broiler for 1-2 minutes, just until the cheese is gooey, and then drizzle with honey. Pair with soup or salad for a lovely lunch or dinner, or savor alone as a hearty snack.

Variations

Goat cheese or camembert would be a delicious alternative to blue cheese. Try pears instead of apples. Use a new variety of an artisanal honey.

Recipe by Monica Glass / Photo by Jaden Hair

We presented this recipe earlier as a great marinade for chicken or meat, but it’s equally delicious on roasted vegetables, especially fennel, which has a crisp brightness.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze.

Makes about 1 cup of marinade

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Vegetables suitable for grilling or roasting: Fennel, red peppers, corn, potatoes, or other root vegetables

Equipment

Non reactive mixing bowl
Pastry brush
Roasting pan

Preparation

Combine all marinade ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F or prepare an outdoor grill. If using fennel, trim the fronds and shave off the bottom of the root end. Slice into wedges, but leave the root intact in the bottom of each piece to keep them together. If using other vegetables, cut into large pieces. If oven roasting, you may marinate the pieces in advance. Place in a roasting pan at roast for 20 minutes.

After 20 minutes, baste the vegetables with the lavender honey marinade every 5 minutes or so for an additional 20 minutes or until completely cooked.

[Chef’s Note: If you are roasting in the oven, feel free to marinade the veggies before hand. If grilling over flame or charcoal, do not marinate, but rather drizzle lightly with extra virgin olive oil, and grill, basting the vegetables near the end of cooking so as not to burn the marinade.]
Recipe and photo by Mark Tafoya

These luscious ravioli combine the delicate flavors of lobster and shiitake mushrooms with the decadence of vanilla and white wine. Made with wonton wrappers instead of fresh pasta dough, they are as easy as they are delicious. And although they may seem like they are only meant for special occasions, you’ll want to enjoy them any day of the year.

Makes about 5 servings

Ingredients

For the lobster shitake filling:
3 small cooked lobsters, meat removed
3/4 lb shiitake mushrooms thinly sliced
4 teaspoons butter
2 shallots, chopped
½ cup crème fraîche
Salt and black pepper to taste
2 teaspoons chopped chives
1 package round wonton wrappers

For the vanilla butter sauce:
2 tablespoons butter plus 1 cup diced chilled butter
3 shallots, diced
1 cup dry white wine
½ teaspoon vanilla extract
Salt and pepper to taste
1 vanilla bean, split lengthwise

Preparation

Prepare the filling:
Dice the lobster meat rather finely. Melt 4 teaspoons butter in a large saucepan. Sweat the shallots over medium heat until translucent. Add the mushrooms and cook over high heat until lightly browned, about 7 minutes. Mix in the crème fraiche, salt and pepper to taste, and allow the mixture to simmer for a few minutes or until slightly reduced. Stir in the cooked lobster meat and set aside.

Prepare the sauce:
Melt 2 tablespoons of butter in a small saucepan. Add the shallots and cook on medium-high heat until the shallots are translucent. Add the white wine and scrape the seeds from the vanilla bean into the sauce and whisk until evenly distributed. Allow to simmer until the mixture reduces to about 3 tablespoons. Remove the sauce from the heat and add the vanilla extract and the remaining chilled butter, whisking until it is melted and the sauce thickens. Strain the sauce into a clean container, applying pressure to it so that the vanilla and shallots go through. Keep warm until service.

Prepare the ravioli:
Lay one wonton wrapper down flat. Place one tablespoon of the lobster and mushroom filling in the center, and brush the edges with water. Place another wrapper on top to cover, and seal with your fingers. Press down on all of the edges, being sure to get any air out from inside the ravioli.

[Chef’s Note: You may be tempted to overfill these ravioli, but when working with filled pasta or wonton wrappers (or even empanadas or turnovers, for that matter), it is best to use less filing than you think necessary, to avoid them splitting open when cooked. The key here is to squeeze any extra air out of the ravioli before sealing the edges.]

Bring a stockpot of salted water to a boil. When the water reaches a rolling boil, drop in the lobster ravioli and cook until they begin to float, about 4 minutes. Remove the cooked ravioli from the surface with a slotted spoon, carefully draining away any water pooled on the surface.

Service

Place 3 ravioli on each plate, spoon a few teaspoons of the vanilla butter sauce over the ravioli, and garnish with finely chopped chives. Serve immediately.

Recipe by Sandra Di Capua
Photo by Mark Tafoya

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work! But it doesn’t have to be difficult to prepare artichokes; this simple classic is so satisfying, and here we explain the basic technique for preparing artichokes for any recipe. The accompanying herbed mayo is refreshingly tart thanks to the addition of lemon zest and juice, and is especially resplendent when tarragon is used.

4 servings

Ingredients

4 large artichokes
2 lemons, 1 zested
1 tablespoon fresh herbs (parsley, chives, tarragon, or chervil), minced
1 cup mayonnaise
Salt and freshly ground pepper, to taste

Equipment

Sharp knife, kitchen scissors, spoon, pot with steamer insert

Preparation

Fill a pot with a steamer insert with about 1-2 inches of water and set it to boil, covered. Meanwhile, fill a bowl with very cold water and the juice of one of the lemons. Have this ready before prepping the artichokes so you can immediately plunge them into the acidulated water to prevent discoloration. Reserve the squeezed lemon halves and put them in with the hot water.

Prepare the artichokes:
Working with one artichoke at a time, and using a very sharp knife, trim the bottom of the stem of each artichoke, and trim the outer skin of the stalk. Leave as much of the stalk as possible, since the tender inner part is edible and quite good. Next, cut the top ½”-1” off each artichoke, being sure to remove the spiny tips. Remove the outermost leaves, and then with kitchen scissors snip the spiny tips from the remaining leaves.

Gently loosen the tightly packed inner leaves to get at the inner leaves and the choke. Using a spoon, gently dig into the center and scrape inward, pulling out the choke. Be sure to scrape away all the hairy fibers, as they are inedible and irritating.

[Chef’s Note: An alternative way to clean the artichokes, depending on the needs of your recipe, is to first snip off the spiny tips, then to quarter them while still whole and scrape out the choke from each quarter.]

Rinse the artichoke to remove any last fibers from the choke and immediately plunge into the acidulated water. Repeat the process with the remaining artichokes.

Place the artichokes in the steamer basket stem-side up so they fit snugly. Cover and steam for 25-30 minutes, until an outer leaf pulls away easily and the stalk is knife tender.

Prepare the herbed mayonnaise:
While the artichokes steam, prepare the mayonnaise by adding the minced herbs, lemon zest and juice to the mayonnaise and mixing thoroughly to combine. Season with salt and pepper to taste.

Service

To serve hot, drain the artichokes upside down for a minute or two, then plate with a small bowl of herbed mayonnaise on the side for dipping. The outer leaves can be pulled off and dipped into the mayo, then the fleshy bit at the bottom of each leaf eaten by scraping with the teeth. Once the outer leaves have been removed, the heart and bottom can be eaten with a knife and fork.

The artichokes can also be served chilled or at room temperature. To store, place cut-side down in an airtight plastic container.

Recipe by Mark Tafoya

This gorgeous dish comes to us courtesy of Bun Lai, owner of Miya Sushi in New Haven, CT. Chef Lai says, “I wanted to create a salmon dish that the average person afraid of raw fish would like – a salmon dish for the masses -therefore called hoi polloi salmon. I like to see this dish as sashimi with a Mexican-Italian twist because Mexicans are closely related to the Japanese – they were only separated from one another towards the end of the last Ice Age!”
4 servings

Ingredients

14 ounces freshest salmon (make sure all bones, skin and fat are removed), cut into small dice
½ cup tomato, small dice
½ cup Spanish onion, small dice
1/3 cup capers
2 tablespoons of the caper juice
juice of 1 lemon
1/3 cup red pepper, small dice
1 pinch cayenne pepper
¼ cup extra virgin olive oil
Salt and black pepper, to taste
4 flour tortillas
Vegetable oil, for frying

Equipment

Fryer, or a small heavy-bottomed saucepan for frying the tortillas

Preparation

Prepare the salmon:
Combine all ingredients (except tortillas and vegetable oil) in a large bowl and mix well. Season with salt and pepper to taste. Cover and set the mixture aside in the refrigerator to keep chilled.

Prepare the tortilla cups:
Preheat the vegetable oil to 350° F in a fryer or in a small, heavy-bottomed saucepan. Using a small knife, cut triangles toward the center of each tortilla, leaving eight (8) 1-inch long points.

Place tortillas In 350° F oil, and using a 2 ounce ladle, press down on the center of the tortilla. Fry for 2 minutes, allowing the tortilla to form a cup, then remove and place on a paper towel to drain.

Service

Place a very small amount of cooked rice in the center of the plate to hold the tortilla cup in place. Once the tortilla cup is on the plate, add a equal amount of the salmon mixture to each tortilla cup.

[Chef’s Note: Use a slotted spoon to remove excess liquid from the mixture so the tortilla remains crisp.]

To garnish, slice three thin rounds of cucumber, then slice them in half, leaving three half-rounds. Fan them out evenly and place them on top of the salmon mixture in the tortilla cup, then finish with a dollop of salmon caviar and finely sliced scallions around the tortilla cup.

Copyright © 2007 Bun Lai. Photograph by Edgar Cardenas. Reprinted with permission. All rights reserved.

Miya
68 Howe Street
New Haven, CT
(203) 777 9760
www.myspace.com/miyassushi

Fresh figs are already sweet and delicious on their own. However, we prefer to roast them under the broiler with a light coating of sugar to enhance their richness and make them easier to blend with other luscious ingredients. This fig spread can be served with an assortment of crackers and toast points as well as over slices of roasted pork or a succulent grilled steak.

4 servings

Ingredients

8 fresh figs, stemmed and halved
1 medium sweet onion, sliced thinly
4 tablespoons sugar, divided
2 tablespoons good-quality balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt

Equipment

2 baking sheets lined with foil
Food processor

Preparation

To roast the figs and onions:
Preheat the broiler. Gently clean the figs with a damp paper towel. [Chef’s Note: Do not wash figs under running water, as they will become mushy and soak up too much additional liquid.] Remove the stems and slice the figs in half. Place the cut figs on one of the baking sheets, cut side up. Sprinkle about 2 tablespoons of the sugar over the cut sides. Place the baking sheet in the oven about 6” away from the broiler element and broil the figs for about 4 minutes or until the sugar is caramelized and the figs are softened. Remove the figs from the broiler and let cool.

Place the sliced onions on the second baking sheet and place under the broiler about 6” away from the broiler element and broil for about 4 minutes or until onions are soft and lightly browned. Watch them carefully as they might burn easily. Remove from the broiler and let cool.

To prepare the spread:
Place the figs and onions in the bowl of the food processor fitted with the chopping blade. Add the remaining ingredients and pulse until slightly smooth but still a bit chunky.

Service
This delicious fig spread can be served immediately or can be stored in a tightly sealed container in the refrigerator for about a week.

Variations
Caramelized Fig Spread is a perfect accompaniment to a platter of fine cheeses, fruits and assorted crackers. We’ve also been known to enjoy this rich spread smoothed over a slice of pumpernickel bread that is topped with a piece of softened brie cheese and melted under the broiler for about 1 minute. Delicious!

Recipe and photo by Lia Soscia