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Recipe Of The Week-Herb-Crusted Dover Sole With Maryland Blue Crab Brandale

The Mansion on Turtle Creek Restaurant is recognized as one of the finest dining experiences in the world. The Restaurant is an award winning and known for its Contemporary American Cuisine which has been the recipient of the AAA Five-Diamond award for 16 consecutive years.

Herb-Crusted Dover Sole with Maryland Blue Crab Brandade

By Chef John Tesar of The Mansion on Turtle Creek - Dallas, TX
Adapted by StarChefs.com
May 2007

Yield: 4 Servings

Ingredients:

Beurre Monté:
• 1 cup water
• 12 shallots, peeled and sliced thin
• 2 pounds unsalted butter, cut into ½ inch cubes
  
  Chive Emulsion:
• ¼ cup chives, chopped
• ¼ cup reserved beurre monte
• Salt, to taste
• Lemon juice, to taste
  
  Crab Brandade:
• 4 cloves garlic
• 2 cups mashed potatoes
• 4 Tablespoons extra virgin olive oil
• Salt and white pepper
• ¾ pound jumbo lump crabmeat
• 1½ Tablespoons scallions, sliced
• ½ teaspoon lemon zest
  
  Dover Sole:
• ½ cup bread crumbs
• 1 cup panko
• ½ cup fines herbes (chervil, parsley leaves, tarragon leaves), finely chopped
• Salt and pepper
• 3 pounds Dover sole filet
• 1½ tablespoons extra virgin olive oil
• 4 eggs, beaten
• Beurre Monté, as needed

Method:

Beurre Monté:
Boil shallots in water until totally cooked, about 30 minutes, adding water as necessary to keep shallots submerged. Add mixture to blender and slowly add butter, 1 cube at a time, until totally incorporated. Reserve ¼ cup for the chive emulsion.

For the Chive Emulsion:
In a 2-quart pot of boiling water, blanch the chives for 2 seconds and allow to cool. Puree the chives, salt, lemon juice and beurre monté until well blended. Transfer chive emulsion to a small container, and save for finishing the dish.

For the Crab Brandade:
Puree the garlic in a food processor until it is a paste and transfer to a medium mixing bowl. Mix in the mashed potatoes and extra virgin olive oil and season with salt and white pepper. Fold in the jumbo lump crab, scallions and lemon zest.

For the Dover Sole:
Combine bread crumbs, panko and fines herbes in a medium bowl and season with salt and pepper. Heat a sauté pan at medium heat. Season both sides of the Dover sole portions with salt and pepper. With a pastry brush, coat top of the filet with the egg wash. Place the filet, egg side down, in the bread crumb and herb mixture until it is coated evenly. Add extra virgin olive oil to a sauté pan and bring to medium heat. Add sole to the pan, breadcrumb side down and sauté over medium heat until golden and crisp, about 2-3 minutes. Turn the filets over and cook an additional 2-3 minutes. Remove from pan and lay out on towel.

To Assemble and Serve:
Warm the Crab Brandade in a saucepan, constantly stirring so the potato and crab don’t stick. Place the mixture in the middle of each plate, top with the Dover sole filets, and spoon the Chive Emulsion around the plates. Serve the remaining Beurre Monté in a creamer on the side.

Recipe Of The Week-Double Chocolate Cherry Cookies

At The Waldorf Astoria there are restaurants, bars, and lounges from a classic steakhouse and a progressive American brasserie to a multi-starred Japanese restaurant, the food and beverage venues of The Waldorf Astoria entice diners with their creativity and culinary distinction.

Recipe from:The Waldorf Astoria's Executive Chef John Doherty.

DOUBLE CHOCOLATE CHERRY COOKIES

Yield: 12 large cookies
4 ounces bittersweet chocolate, chopped (preferably Valrhona)
1-1/2 ounces unsweetened chocolate, chopped
1 ounce unsalted butter
1 ounce crème fraiche
1-1/2 teaspoons vanilla
1 teaspoon instant espresso powder
2 medium eggs
1/3 cup dark brown sugar
2-1/2 tablespoons granulated sugar
½ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
6 ounces semisweet chocolate chips
¾ cup lightly toasted walnuts, chopped
3/4 cup dried cherries

Preheat the oven to 350˚F.  Lightly butter a cookie sheet and set aside.

In a double boiler or a metal bowl over a small saucepan of simmering water, melt together the bittersweet chocolate, unsweetened chocolate, butter and crème fraiche.  Set aside and keep warm.

In a separate bowl, combine the vanilla and espresso powder, whisking together to dissolve the espresso.  Stir this into the warm chocolate mixture and set aside in a warm place, being careful not to let it set.

In a medium sized metal bowl, whisk together the eggs, dark brown sugar and granulated sugar.  Place the bowl over a large sauce pan of simmering water and whisk the mixture constantly until it is warm.  Using an electric mixer, beat on high speed until the mixture is pale, 4-5 minutes.  Fold the warm chocolate mixture into the egg mixture.

Sift together the flour, baking soda and salt, and stir the sifted mixture into the dry ingredients.  Stir in the chocolate chips, toasted walnuts and dried cherries.

Using a size 16 ice cream scoop (available at most kitchen supply shops), or 1/3 cup, scoop the cookie dough onto the cookie sheet.

Place the cookie sheet in the preheated oven and bake for 9-12 minutes, being careful not to over bake.  These cookies are best served the same day they are baked.

A Restaurant with a View

Fine dining, amazing view
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Asiate; New York City
For breathtaking views and an excellent dining experience this is located in New York City at the Asiate, a luxury restaurant at the Mandarin Oriental hotel. Located on the top of the Time Warner Center with is wide selection of wines and floor-to-ceiling windows with excellent city views.