What an exquisite way to serve fresh fruit, cradled in crisp baskets with fruit puree and ice cream. Any combination of fresh fruit will do, but the red and purple fruit are particularly pretty. The baskets resemble lacy tuiles, although the recipe contains no egg whites. Nougatine is a French sweet resembling peanut brittle. It is usually made with almonds or hazelnuts; for this recipe, almonds are used. When it emerges from the oven and begins to cool it has a short period of time in which it is pliable, then it becomes crisp and shatters if bent. Work quickly!
Scallops are cooked in an acidic mixture of lime juice, wine, and vinegar, like ceviche escoviched fish. The presentation is pretty, with bright green endive leaf points, a curly lettuce “blossom,” phyllo discs, and dabs of roe.
This tarte is quite easy to make, and pretty to look at. Uncooked chocolate cookie crumb crust is filled with a cream cheese filling and decorated with fresh fruit. The fruit can vary with the seasons; this is just as pretty with pear, peach, and apricot slices as it is with berries.
Pot roast never had it so good: this roasted veal knuckle and its rich gravy redefine the concept. The veal knuckle is poached, then simmered with vegetables until it is nearly falling apart. The rich gravy begins with the poaching stock, deeply colored by pan-roasted veal bits and the poaching vegetables. The veal is basted with the enriched pan stock for 20 minutes to give it a rich brown glaze. The stock is then further enriched with veal demi-glace and vermouth before it arrives at the table as gravy. At each step, the initial basic ingredients of veal and chopped aromatic vegetables are further enriched, resulting in a wonderful depth of flavor at the end. Cantal cheese is a French cheese made from rich cow's milk; it is ivory-colored, but the is similar to cheddar and edam.
Pork fillets are pounded thin, then rolled around a vegetable melange sparked with ginger. They are served on a garnish of tropical fruit, peppers, and onions, simply dressed with lemon-herb vinaigrette. Chef Ramos offers tips working with ginger: he suggests peeling fresh ginger with a spoon to take off all the skin while leaving all the ginger in one piece, and blanches it three times to tame its zest so that it doesn’t overwhelm the rest of the vegetables. He suggests using an electric knife to slice the roulades because they are delicate.