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In this time of Covid we have continued our culinary adventures. During full lockdown, our gatherings are via Zoom. Although not the same thing, it is better than no thing.
Dining with each other virtually adds new twists and possibilities. Those of us who live within an hour's drive can share our food, although it entails some delivery logistics. Caroline, Kaarina and Diane can taste one another's offerings, while we drool over Laura's Wolfe Island dishes from a distance (and she over ours).
Food delivery also means menu choices need to take into consideration offerings that can travel the distance; recipients must plate and finish the food in the oven or on stovetop once it arrives at its destination, so instructions are also included with each meal.
In March, we continued the Masterclass theme we've enjoyed these past few months, with Gordon Ramsay as the inspiration. The classes include video demonstrations, so we got a glimpse of his (wOw!) kitchen. Ramsay's passion for food and fine ingredients comes across in his lessons, as does his blunt expression. We definitely learned a thing or two from his MasterClass.
Laura: Lobster Ravioli
Gordon Ramsay sure thinks a lot of himself. But with good reason, I guess. He’s quite an accomplished chef. I was surprised how much I enjoyed his MasterClass. I found I could endure his manic cockiness because the information he presented was actually worthwhile.
I made the Lobster Ravioli. It was a heck of a lot of work for a couple of plates of ravioli, but it made for an entertaining day of cooking. I had some lobster tails in my freezer, leftover from my gig cooking for a duck hunting lodge this fall, so it was the perfect opportunity to make this over-the-top dish. The filling was quite simple—cooked lobster chopped up into a salmon and egg white that I puréed in the food processor to a mousse-like consistency. The pasta dough turned out well, although I stopped short of rolling it on the lowest setting on the pasta machine. Chef Ramsay says it’s essential to get to that final setting to make the almost see-through delicate sheets. Mine started to shred, so I gave up. Although it wasn’t transparently thin, it was still very delicate and tender.
To make sauce, I boiled the lobster shells in chicken and beef stock along with a mirepoix of vegetables, straining, saving half to cook the ravioli, then reducing the rest down until it was thick and glossy, and then adding cream. There is a also tomato chutney to rest the ravioli on when plating, but I found that got a bit lost in the eating. The sauce is drizzled over the pasta, and the plate is garnished with microgreens with a lemon vinaigrette. I had forgotten to dig out my squeeze bottle for the sauce, so it wasn’t quite so delicately drizzled as Chef Ramsay’s version.
I would definitely use the pasta recipe again. It is a lovely dough. However, I think I will stick with simpler fillings and sauces for my next batch.
Caroline: Sesame Crusted Tuna with Cucumber Salad
I chose to prepare this dish for its use of tuna, a somewhat of an occasional treat ingredient, its ease of preparation and because it can be served at room temperature therefore eliminating the reheating hence diminishing the chances of compromising the desired end result.
Ramsay emphasizes the need to respect ingredients: “Treat tuna like you would an amazing wagyu steak — they deserve that respect.” I bowed down to my tuna, lined up the ingredients and began.
Following chef Ramsay’s dandy recipe timeline, I set the finely julienned cucumber and sliced radishes to pickle in a 1:1:1 ratio of rice vinegar, water and sugar. It was pleasantly surprising to discover that cucumber holds up very well to being pushed through a mandolin on the delicate julienne setting. While at it, I quickly pushed through the radishes on the regular slicing setting, paused, counted my fingers and moved on to the Yuzu-Sesame Seed dressing. Yuzu, I learned (it’s the best thing about our Epi events, we’re forever learning new things), is a sour Japanese citrus fruit that has a very unique flavour and aroma. Unfortunately, it’s not easy to come by. Fortunately, the chef proposes a substitution of lime and lemon juice at a 2:1 ratio. Yuzu and lime juice, sesame and olive oil, all combined with salt, pepper and chopped up coriander make up this bold dressing.
Bowing to my tuna for one last time I lightly seasoned it with kosher salt and lime zest, brushed whipped up egg whites onto it, dipped it in the black and white sesame seeds (so beautifully dramatic) and delicately set it in the pan of hot grape seed oil: 30 seconds per side while scooping tablespoons of hot oil onto the top. Flip. Scoop. Scoop. Scoop. Finally tuna is set onto a cooling rack, hot oil from the pan poured over it. Zest. Zest. Zest of lime to crown it. Slice. Voilà, le tour est joué.
Chef Ramsay’s MasterClass II present recipes based on dishes from his flagship, three Michelin starred restaurant, so plating is very important. The chef obliges beautifully and I must admit that following his detailed plating instruction, I created one of my most beautiful plates yet.
To summarize, I will admit that I wasn’t overly excited about doing Gordon Ramsay’s MasterClass because of what I had briefly seen by happenstance on Hell’s Kitchen. I will also add that his “watch and watch f*#@!n carefully” introductory comment really put me off 😳. I watched and carefully learned how to prepare this delightful tuna dish.
As Gordon said, "F%#@king delicious." This dish was fun to eat, because you tear the lettuce leaf and then wrap the chicken and pickles for casual bites you can eat with your hands.
Part of our ongoing Epi challenge is to try something new. I have always avoided deep frying anything at home, for both dietary health and home safety reasons. Gordon demonstrated a shallow frying technique and explained how to control temperature by easing on and off the flame or adding additional oil. Now, I have added a new technique to my repertoire.
Rob assisted with the kitchen prep by pickling the ginger and white turnip (substituted for daikon). These bright flavours held their own and added a welcome acidic note for contrast.
I also had to figure out the best way to deliver the different salad components so Epis could assemble and plate at home. Pickles were easy: toss them and their liquids in a jar. The fried chicken was more of a challenge: transported in carryout tins, wrapped first in paper towels; and plenty of holes punched in the lid. Reheated just before serving in a pan or in the oven to keep it from getting soggy.
I used a mix of living butter lettuce and baby gem romaine for individual servings. You take each mini-head and peel the leaves down to create a flower for presentation.
I would definitely make this recipe again, and I think deep frying is a nice touch. Even better when it can be served while it it still hot.
It doesn’t sound that complicated, but the various moving parts can be a challenge to an amateur (like me) so it’s smart to do the prep a day ahead. Chef Ramsay says the cauliflower steaks can be cut and refrigerated in ziplock bags with the harissa and olive oil marinade. Mushrooms, shallots and garlic can be chopped and refrigerated in air tight containers and the olive pistou can be made three days in advance.
Serve an entire steak as a rich, satisfying main course or share along with other small plates or as a side to fish, chicken or pork.
