Recipes Tagged: Gourmet
Displaying all recipes that include the tag: Gourmet.
| Title ↕ | Description ↕ | Tags ↕ | |
|---|---|---|---|
| Homemade Lobster Ravioli with Creamy Sauce | This homemade lobster ravioli is a gourmet dish featuring plump r... | Italian, Ravioli, Lobster, Gourmet, Seafood, Dinner, Homemade, Special Occasion, Main Course | {"title":"Homemade Lobster Ravioli with Creamy Sauce","description":"This homemade lobster ravioli is a gourmet dish featuring plump ravioli filled with quality lobster meat, ricotta, and a touch of lemon zest. The ravioli is complemented by a creamy sauce made with white wine and herbs, perfect for stylish entertaining or a romantic night in.","short_description":"A gourmet lobster ravioli dish with a creamy sauce, perfect for special occasions.","full_ingredient_list":["2 cups all-purpose flour","3 large eggs","1 tablespoon olive oil","1\/2 teaspoon salt","12 ounces cooked lobster meat","3 cloves garlic, minced","1 cup whole milk ricotta cheese","2 teaspoons lemon zest","1\/4 teaspoon ground black pepper","1 tablespoon unsalted butter","1 shallot, thinly sliced","3\/4 cup dry white wine","1\/2 cup heavy whipping cream","1 teaspoon finely chopped fresh sage or thyme","1 tablespoon salt for boiling water"],"components":[{"name":"Homemade Pasta Dough","ingredients":[{"name":"all-purpose flour","quantity":"2 cups","preparation_notes":"none","substitutions":["gluten-free flour"]},{"name":"eggs","quantity":"3 large","preparation_notes":"none","substitutions":["egg replacer"]},{"name":"olive oil","quantity":"1 tablespoon","preparation_notes":"none","substitutions":["canola oil"]},{"name":"salt","quantity":"1\/2 teaspoon","preparation_notes":"none","substitutions":[]}],"tools_and_equipment":["mixing bowl","pasta roller"],"instructions":[{"step_number":1,"description":"Place the flour in a mound on a clean work surface and make a well in the center. Add the eggs, olive oil, and salt.","tips":"Use a fork to mix the dough ingredients and slowly incorporate the flour."},{"step_number":2,"description":"Beat the eggs with a fork. Gradually mix in the flour while beating. A shaggy dough will form.","tips":""},{"step_number":3,"description":"Fold the dough together with your hands until a dough ball forms. Knead until smooth and elastic (about 10 minutes).","tips":"Use additional flour to prevent sticking."},{"step_number":4,"description":"Wrap the dough tightly in plastic wrap and let it rest for at least 1 hour.","tips":"Resting improves elasticity."}]},{"name":"Ravioli Filling","ingredients":[{"name":"cooked lobster meat","quantity":"12 ounces","preparation_notes":"chopped finely","substitutions":["crab meat"]},{"name":"garlic","quantity":"3 cloves","preparation_notes":"minced","substitutions":["garlic powder"]},{"name":"whole milk ricotta cheese","quantity":"1 cup","preparation_notes":"none","substitutions":["cottage cheese"]},{"name":"lemon zest","quantity":"2 teaspoons","preparation_notes":"none","substitutions":["orange zest"]},{"name":"salt","quantity":"1\/2 teaspoon","preparation_notes":"none","substitutions":["sea salt"]},{"name":"ground black pepper","quantity":"1\/4 teaspoon","preparation_notes":"none","substitutions":["white pepper"]}],"tools_and_equipment":[],"instructions":[{"step_number":1,"description":"Stir together the lobster, garlic, ricotta, lemon zest, salt, and pepper in a large bowl until combined.","tips":"Ensure the lobster is cooled before mixing."}]},{"name":"Creamy Sauce","ingredients":[{"name":"unsalted butter","quantity":"1 tablespoon","preparation_notes":"none","substitutions":["salted butter"]},{"name":"shallot","quantity":"1 shallot","preparation_notes":"thinly sliced","substitutions":["onion"]},{"name":"dry white wine","quantity":"3\/4 cup","preparation_notes":"none","substitutions":["chicken broth"]},{"name":"heavy whipping cream","quantity":"1\/2 cup","preparation_notes":"none","substitutions":["half and half"]},{"name":"fresh sage or thyme","quantity":"1 teaspoon","preparation_notes":"finely chopped","substitutions":["dried sage or thyme"]},{"name":"salt","quantity":"1\/2 teaspoon","preparation_notes":"none","substitutions":["sea salt"]},{"name":"ground black pepper","quantity":"1\/4 teaspoon","preparation_notes":"none","substitutions":["white pepper"]}],"tools_and_equipment":["skillet"],"instructions":[{"step_number":1,"description":"Melt the butter in a skillet over medium-high heat, then add the shallots and cook until translucent.","tips":"Stir continuously to avoid burning."},{"step_number":2,"description":"Add the wine and cook until reduced by half. Whisk in the cream, sage, salt, and pepper. Cook until slightly thickened.","tips":"Keep whisking to ensure the sauce does not separate."}]},{"name":"Ravioli Assembly and Cooking","ingredients":[{"name":"homemade pasta dough","quantity":"1 pound","preparation_notes":"divided and rolled into sheets","substitutions":[]},{"name":"salt","quantity":"1 tablespoon","preparation_notes":"for boiling water","substitutions":[]}],"tools_and_equipment":["large pot","slotted spoon"],"instructions":[{"step_number":1,"description":"Roll out the pasta dough into thin sheets. Place lobster filling in dollops, cover with another sheet, and seal.","tips":"Use water to seal the edges and remove air bubbles."},{"step_number":2,"description":"Cut into squares, refrigerate while making the sauce.","tips":"Use a ravioli cutter or knife."},{"step_number":3,"description":"Boil water with salt, then cook the ravioli until tender (2-5 minutes).","tips":"Do not crowd the pot; cook in batches if needed."},{"step_number":4,"description":"Transfer cooked ravioli into the skillet with sauce and simmer briefly before serving.","tips":"Add reserved pasta water if the sauce is too thick."}]}],"prep_time":"2 hours","cook_time":"20 minutes","total_time":"2 hours 20 minutes","servings":"6 servings","tags":["Italian","Ravioli","Lobster","Gourmet","Seafood","Dinner","Homemade","Special Occasion","Main Course"],"notes":"Be careful not to overfill the ravioli to ensure they seal properly. Use a pasta roller to achieve evenly thin pasta sheets.","background":"Lobster ravioli is a classic Italian dish enjoyed for its luxury and delectable mix of creamy, seafood flavors.","nutrition":{"calories":"407","protein":"16g","fat":"20g","carbohydrates":"36g","fiber":"1g","sugar":"2g"},"serving_suggestions":"Pairs well with garlic bread or a fresh garden salad.","storage":"Store leftovers in the fridge for up to 4 days. Reheat on the stovetop. Ravioli can be frozen for up to 1 month.","dietary_info":["Contains eggs","Contains dairy","Contains shellfish"],"cooking_tips":["Roll pasta as thin as possible for uniform cooking.","Cool lobster before mixing with filling.","Seal ravioli edges tightly."],"variations":["Try with crab meat instead of lobster.","Use parsley instead of sage or thyme."],"ingredient_spotlight":"Lobster is the star ingredient, adding a rich, sweet flavor to the filling, enhancing the gourmet nature of the dish.","flavor_profile":{"sweet":3,"savory":7,"sour":2,"bitter":1,"umami":5},"geographic_region":"Italian cuisine","seasonality":"Spring and summer, when fresh lobster is most available.","sustainability_score":{"score":80,"details":"Using sustainably sourced lobster can enhance the ecological friendliness of this recipe."},"occasion":"Special occasions, romantic dinners, entertaining guests.","skill_level":"Intermediate","cost_estimate":40,"recommended_pairings":["Chardonnay","French baguette","Grilled asparagus"]} |
| Gourmet Grilled Cheese with Prosciutto and Fig Jam | This gourmet grilled cheese sandwich combines tangy goat cheese, ... | sandwich, gourmet, lunch, Italian, American, cheese, prosciutto, fig jam, sundried tomatoes, basil | {"title":"Gourmet Grilled Cheese with Prosciutto and Fig Jam","description":"This gourmet grilled cheese sandwich combines tangy goat cheese, salty prosciutto, and sweet fig jam for a flavorful twist on a classic favorite. Layered with provolone cheese, fresh basil, and sundried tomatoes, it is an elevated version that is rich and satisfying.","short_description":"A gourmet grilled cheese with goat cheese, prosciutto, and fig jam.","full_ingredient_list":["2 slices sourdough, brioche, or ciabatta bread","1 tablespoon fig jam","1 oz goat cheese","4 fresh basil leaves","1 tablespoon julienned sundried tomatoes","1.5 oz prosciutto (about 3 slices)","1.5 oz provolone cheese (about 1.5 slices)","1 tablespoon butter"],"components":[{"name":"Sandwich Preparation","ingredients":[{"name":"bread","quantity":"2 slices","preparation_notes":"sourdough, brioche, or ciabatta"},{"name":"fig jam","quantity":"1 tablespoon","preparation_notes":""},{"name":"goat cheese","quantity":"1 oz","preparation_notes":""},{"name":"basil leaves","quantity":"4","preparation_notes":"fresh"},{"name":"sundried tomatoes","quantity":"1 tablespoon","preparation_notes":"julienned"},{"name":"prosciutto","quantity":"1.5 oz","preparation_notes":"about 3 slices"},{"name":"provolone cheese","quantity":"1.5 oz","preparation_notes":"about 1.5 slices"},{"name":"butter","quantity":"1 tablespoon","preparation_notes":""}],"tools_and_equipment":["heavy skillet","spatula"],"instructions":[{"step_number":1,"description":"Melt butter in a heavy skillet over medium-low heat.","tips":""},{"step_number":2,"description":"Spread fig jam and goat cheese on one slice of bread. Sprinkle basil and sundried tomatoes on top, then add prosciutto in piles.","tips":""},{"step_number":3,"description":"Layer provolone cheese on top of the prosciutto, add the remaining slice of bread.","tips":""},{"step_number":4,"description":"Place the sandwich in the skillet. Using a spatula, press down as it cooks until golden brown, about 5 minutes. Flip and repeat.","tips":"Ensure butter is hot before placing the sandwich."}]}],"prep_time":"5 minutes","cook_time":"10 minutes","total_time":"15 minutes","servings":"1 sandwich","tags":["sandwich","gourmet","lunch","Italian","American","cheese","prosciutto","fig jam","sundried tomatoes","basil"],"notes":"This sandwich can be customized with different cheeses or toppings as per taste. Refer to suggested substitutions for variations.","background":"Grilled cheese sandwiches have been a staple comfort food in various cultures. This gourmet version elevates the traditional sandwich with upscale ingredients like prosciutto and fig jam.","nutrition":{"calories":"708","protein":"28g","fat":"48g","carbohydrates":"41g","fiber":"3g","sugar":"12g"},"serving_suggestions":"Pair with tomato basil soup or a simple salad.","storage":"Best enjoyed immediately for freshness.","dietary_info":["contains dairy","contains gluten"],"cooking_tips":["Ensure bread is evenly coated with butter for a crisp texture."],"variations":["Use Gruyere or fontina cheese instead of provolone.","Add sliced fresh apples for a sweet and crunchy addition."],"ingredient_spotlight":"Fig jam adds a delightful sweetness that balances with the salty and creamy components, making the sandwich more complex in flavor.","flavor_profile":{"sweet":4,"savory":6,"sour":2,"bitter":1,"umami":5},"geographic_region":"Inspired by American and Italian flavors.","seasonality":"Suitable for year-round preparation.","sustainability_score":{"score":70,"details":"Ingredients like figs and goat cheese can be sourced sustainably if selected carefully."},"occasion":"Perfect for an indulgent lunch or casual dinner.","skill_level":"Beginner","cost_estimate":10,"recommended_pairings":["Tomato basil soup","Cucumber salad","Melon and prosciutto salad"]} |
| Citrus-Glazed Roast Duck | This classic duck dish, inspired by Jacques Pépin, delivers a zes... | French, holiday, gourmet, citrus | {"title":"Citrus-Glazed Roast Duck","description":"This classic duck dish, inspired by Jacques P\u00e9pin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.","full_ingredient_list":["2 (5 1\/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved","1 tablespoon vegetable oil","2 medium carrots, coarsely chopped","2 medium tomatoes, coarsely chopped","2 celery ribs, coarsely chopped","1 small leek, white and pale green parts only, coarsely chopped","1 small onion, coarsely chopped","2 garlic cloves, crushed but not peeled","2 bay leaves","1 teaspoon dried thyme","3 tablespoons all-purpose flour","2 tablespoons tomato paste","1 quart chicken stock or low-sodium broth","1 cup dry white wine","5 navel oranges, divided","1\/3 cup sugar","1\/3 cup cider vinegar","2 tablespoons currant jelly","2 tablespoons Grand Marnier","2 tablespoons cold unsalted butter","Kosher salt","Freshly ground black pepper","1 cup water"],"components":[{"name":"Roast Duck","ingredients":[{"name":"Pekin ducks","quantity":"2 (5 1\/2- to 6-pound)","preparation_notes":"trimmed of excess fat, necks, gizzards, and hearts reserved","substitutions":[]},{"name":"water","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Oven","Large roasting pan","Rack for roasting","Aluminum foil"],"instructions":[{"step_number":1,"description":"Preheat the oven to 450\u00b0F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.","tips":""},{"step_number":2,"description":"Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.","tips":""},{"step_number":3,"description":"Turn the oven temperature down to 350\u00b0F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.","tips":""},{"step_number":4,"description":"After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.","tips":""}]},{"name":"Duck Sauce","ingredients":[{"name":"vegetable oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"reserved duck hearts","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck gizzards","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved wing joints","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck necks","quantity":"from the ducks","preparation_notes":"chopped into 2-inch pieces","substitutions":[]},{"name":"carrots","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"tomatoes","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"celery","quantity":"2 ribs, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"leek","quantity":"1 small","preparation_notes":"white and pale green parts only, coarsely chopped","substitutions":[]},{"name":"onion","quantity":"1 small, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"2, crushed but not peeled","preparation_notes":"","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken stock","quantity":"1 quart","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"dry white wine","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"sugar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"cider vinegar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"currant jelly","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Grand Marnier","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"cold unsalted butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Large saucepan","Medium saucepan","Strainer","Small saucepan"],"instructions":[{"step_number":1,"description":"In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.","tips":""},{"step_number":2,"description":"Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.","tips":""},{"step_number":3,"description":"Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.","tips":""},{"step_number":4,"description":"Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.","tips":""},{"step_number":5,"description":"In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.","tips":""},{"step_number":6,"description":"Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.","tips":""}]},{"name":"Orange Garnish","ingredients":[{"name":"navel oranges","quantity":"5, divided","preparation_notes":"zest and sections reserved separately","substitutions":[]}],"tools_and_equipment":["Knife","Cutting board"],"instructions":[{"step_number":1,"description":"Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.","tips":""}]}],"prep_time":"1 hr 30 mins","cook_time":"1 hr 30 mins","total_time":"3 hrs","servings":"4 to 6 servings","tags":["French","holiday","gourmet","citrus"],"notes":"Inspired by Jacques P\u00e9pin's recipe in 'Essential P\u00e9pin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance."} |
| Gourmet Steak Tartare | A refined dish of seasoned raw beef, ideal for gatherings or a le... | French cuisine, Appetizer, Beef, Gourmet | {"title":"Gourmet Steak Tartare","description":"A refined dish of seasoned raw beef, ideal for gatherings or a leisurely lunch.","full_ingredient_list":["8-10 ounces chuck or top sirloin or tenderloin (chilled and very firm)","2 tablespoons minced shallots or white onion","2 tablespoons minced cornichons or pickles","2 tablespoons minced capers (brined)","1 large or two small egg yolks","Dijon mustard","Worcestershire sauce","Chives","Fleur de Sel","OMG seasoning blend","Kampot red pepper or Sarawak black pepper"],"components":[{"name":"Steak Tartare","ingredients":[{"name":"Chuck or top sirloin or tenderloin","quantity":"8-10 ounces","preparation_notes":"Chilled in the freezer until very firm.","substitutions":[]},{"name":"Minced shallots or white onion","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced cornichons or pickles","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced capers","quantity":"2 tablespoons","preparation_notes":"Brined, not salt-packed.","substitutions":[]},{"name":"Egg yolks","quantity":"1 large or two small","preparation_notes":"","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Worcestershire sauce","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Fleur de Sel","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"OMG seasoning blend","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"Kampot red pepper or Sarawak black pepper","quantity":"To garnish","preparation_notes":"Finely ground.","substitutions":["Black pepper"]},{"name":"Chives","quantity":"To garnish","preparation_notes":"Fresh, for garnish.","substitutions":[]},{"name":"OMG","quantity":"","preparation_notes":"","substitutions":[]},{"name":"Add To Cart","quantity":"true","preparation_notes":"","substitutions":[]},{"name":"","quantity":"","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Sharp knife","Cutting board","Small bowl"],"instructions":[{"step_number":1,"description":"Lightly season the steak with salt on both sides. Thinly slice using a sharp knife.","tips":"Make the slices as thin as comfortably possible."},{"step_number":2,"description":"Rotate the cutting board 90 degrees, season with OMG, and chop the slices into smaller pieces. Adjust the texture according to your preference.","tips":"Continue chopping from various angles for desired texture."},{"step_number":3,"description":"Combine steak, shallots, pickles, capers, egg yolks, Dijon mustard, and Worcestershire sauce in a bowl.","tips":"Mix thoroughly and taste the mixture to adjust seasoning."},{"step_number":4,"description":"Garnish with freshly ground Kampot or Sarawak pepper and chives.","tips":"Serve with extra mustard, toasted bread, or Belgian endive slices."}]}],"prep_time":"30 minutes","cook_time":"0 minutes","total_time":"30 minutes","servings":"2","tags":["French cuisine","Appetizer","Beef","Gourmet"],"notes":"Consider marinating the beef with shio koji for enhanced flavor. For variety, try with lamb or fish."} |