Fish Quenelles

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QUENELLES MUST BE REFRIGERATED OVERNIGHT

                           BEFORE COOKING

Quenelles

Ingredients:

7 oz. fish fillet (rockcod, halibut, seabass)
2 eggs 
5 fl. oz. heavy cream
2 oz. unsalted butter (soft, cut in cubes)
Salt, pepper
Cayenne pepper

Preparation:

Half freeze fish fillets and place them into a cold food processor bowl.  Blend them to almost a paste for 20-30 seconds.

2.    Put the eggs into the processor with the fish and blend for another 20-30 seconds .  Season with salt, pepper and cayenne pepper, if desired.

3.    Restart the processor and slowly pour the cream in and after 20-30 seconds add in the soft butter.  Process another 20-30 seconds.

4.    Transfer the mixture into a clean bowl and place a sheet of plastic wrap on top, ensuring that the wrap is in total contact with the mix. 

Place in the refrigerator overnight.

THE FOLLOWING DAY:

Poach quenelles.

Poaching Liquid

1 clove garlic, cut in half
1 small twig thyme
2 pinches of salt
Simmering water in a large pan

1. Bring a pan of water to a simmer then add garlic, thyme and salt.
   
2. Using a deep dessert spoon (heated in hot water then dried) scoop enough mixture to form a quenelle shape and place into the simmering water.  Repeat the process until you have the desired number of quenelles.
   
3. Cook quenelles 15 minutes, turning the quenelles over every 5 minutes.
   
4.  After 15 minutes, the quenelles will be cooked and should be placed on a paper towel to drain.

      At this point, the quenelles can be eaten with a hollandaise sauce, a warmed beurre blanc, but they will be better with a Cognac Cream Shrimp Sauce.

Cognac Cream Shrimp Sauce

Ingredients:
8 oz. tiger shrimp (shelled) then crush shells with rolling pin and cut shrimp in small pieces
1 Tablespoon butter
1 Tablespoon carrot, cut in rough cubes
1 Tablespoon celery, roughly chopped
2 Tablespoons sliced shallots
1 Tablespoon finely sliced leek (white part)
1 garlic clove (crushed)
1 Tablespoon tomato paste
2 Tablespoons cognac
Salt, pepper
12 fl. oz. fish broth, reduced to 6 oz.
8 oz. heavy cream

Make the Sauce

1.    Melt the butter in a saute pan on high heat and add the shrimp shells.  Add the carrot, garlic, shallots, celery and leeks and mix in.  Season with salt and pepper.  Reduce the heat a little and add tomato paste. Reduce the heat to medium and cook for about 2 minutes.

2.      Raise the heat, and when the pan is heated, add the cognac and (making sure the exhaust fan is off) burn off the alcohol and mix again.

3.     Add the cream, turn down the heat and mix well.  Allow cream to reduce a little.

4.     Reduce the heat to a minimum.  Taste the sauce and correct the seasoning if necessary.  Turn off the heat. 

5.     Poach the shelled shrimp in fish broth for a few minutes.  Remove shrimp and reserve them.

6.     When the fish stock is adequately reduced, pass the cream sauce through a sieve into the stock.  Press down on the sauce to extract as much of the flavor as possible.  Reduce the sauce to a spoon coating consistency.  Add in reserved shrimp.

7.     Preheat the oven to 375 degrees ensuring the top element is on.

8.     Place the quenelles in an ovenproof dish and ladle sufficient sauce over the quenelles to fill the dish halfway.

Place the dish towards the top of the oven and cook for 10 minutes, by which time the quenelles will be hot and ready to serve.

Variation:
Try different types of fish such as salmon, or veal and chicken.

History:
Recipe comes from the French Cooking Academy.

Gingersnaps with Ginger Nibs

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup molasses
1 egg, lightly beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoons ground cloves
2 teaspoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon white pepper
1/2 teaspoon salt
1 cup ginger nibs (6 oz.)
Turbinado sugar to roll cookies in.

Preparation:
Heat oven to convection 350 degree.  Cream together butter and sugars.  Add egg and molasses.  In a separate bowl, whisk together all dry ingredients.  Add dry ingredients to batter and mix.  Then fold in ginger nibs.  Chill for an hour.

Roll dough into 1-inch balls and roll in turbinado sugar. Bake for 10 to 12 minutes until golden brown.

History:
Recipe comes from the Spice House in Milwaukee.

Blinis

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Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 large egg
4 ounces unsalted butter, clarified, divided

Preparation:
Combine flour, baking powder and salt in a bowl.  In a separate bowl whisk egg, milk and 1 tablespoon clarified butter. Whisk egg mixture into flour mixture.  Put 1 tablespoon clarified butter on griddle heated to 340 degrees and drop 1 tablespoon of batter on the hot griddle for each blini. Cook until bubbles form on the top and pop then flip and cook for 1 more minute or until brown.

Chili Cheese Squares

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Ingredients:

1 pint cottage cheese
4 eggs
1/4 cup melted butter
1/2 lb. grated jack cheese
1/2 lb. grated cheddar cheese
7 oz. canned, chopped, green chilies
1/2 cup flour
1 tsp. baking powder

Preparation:
Mix cottage cheese, jack cheese, cheddar cheese and green chilies together. Combine flour and baking powder in separate bowl. Add flour mixture to cheeses. In a separate bowl, lightly whip eggs. Add butter to eggs then add egg mixture to cheese mixture and stir well.

Pour ingredients in a 9” by 13” pan or Pyrex dish. Bake at 400° for 15 minutes. Turn oven down to 350° and bake another 30 minutes or until light golden brown.

Serving Suggestion:
Cut into squares while still warm. Arrange on a plate and serve warm.

Variation:
For variety, try adding pimentos, olives or cooked ground beef, or bacon.

History:
This was my mother’s recipe and was simply called “Cheese Appetizers”. Through the years, we just referred to them as Chili Cheese Squares.