Iron Chef Millman IV
The fourth annual Millman olive-oil dinner party has come and gone. This year’s menu:
Prelude: Latkes three ways: – topped with aioli, steamed snow peas and roast red pepper – topped with tuna and pear tartare – topped with seared duck breast and dried cherry sauce
Soup: Roast garlic egg-lemon soup topped with parsley and a drizzle of olive oil
Salad: Farro, chickpeas and sauteed kale with chive flowers
Pasta: Bucati rigati with a sauce of sardines, garlic, toasted pine nuts, raisins, fried capers and toasted bread crumbs
Interlude: Lemon, thyme and olive oil “sorbet” garnished with sprigs of candied thyme
Main: Rib steak with chimichurri sauce, deep-fried carrot and parsnip threads, and stir-fried snow peas
Dessert I: Deep-fried persimmon cakes filled with candied kumquat and walnut paste
Dessert II: Chocolate olive oil cake
A simpler menu, in some ways, than I’ve done in many past years (previous years’ menus: Menu I, Menu II, Menu III.
It’s interesting for me to see what worked and what didn’t each year. The first year, the standouts were the soup and the dessert; least successful was the granita. Second year, the standouts were the latke course, the pasta and the various desserts; least successful were the soup and the fish. Last year the standouts were the fruit salad and the soup; least successful were the donuts. This year I think the standouts were the farro salad and the pasta; the least-successful course was definitely the olive oil “sorbet” which was much too oily.
Anyway, as usual, recipes are available upon request. Exceptionally-poor-quality iPhone photos after the jump.
Prelude: Latkes three ways: – topped with aioli, steamed snow peas and roast red pepper – topped with tuna and pear tartare – topped with seared duck breast and dried cherry sauce
Soup: Roast garlic egg-lemon soup topped with parsley and a drizzle of olive oil
Salad: Farro, chickpeas and sauteed kale with chive flowers
Pasta: Bucati rigati with a sauce of sardines, garlic, toasted pine nuts, raisins, fried capers and toasted bread crumbs
Interlude: Lemon, thyme and olive oil “sorbet” garnished with sprigs of candied thyme
Main: Rib steak with chimichurri sauce
Dessert I: Deep-fried persimmon cakes filled with candied kumquat and walnut paste
Dessert II: Chocolate olive oil cake
This looks very yummy. I can’t help feel disappointed I was not invited. :-(
— Tony Comstock · Dec 6, 03:14 PM · #
looks/sounds fabulous. Well done! I would love the bucati rigati recipe ….
— Maggie Woodley · Dec 6, 08:33 PM · #
Bucati rigati:
Ingredients:
1 lb bucati rigati pasta
1/3 cup golden raisins
1/3 cup pine nuts
Olive oil
1/3 cup capers, preferably salt-packed
1 cup fresh breadcrumbs
Fresh parsley and mint
4 cloves garlic
3 cans sardines
1. Set pasta water to boil.
2. Plump the raisins in hot water to soften, about 15 minutes
3. Toast pine nuts and set aside – be sure not to burn.
4. Heat 1/4 cup of olive oil very hot in a skillet. Fry capers until just crisp and brown – shouldn’t be more than a minute or two. Drain on paper towels.
5. Add breadcrumbs to skillet and toss with oil. Toast over medium heat and remove.
6. Add pasta to water.
7. Chop herbs to taste (I like a lot) and combine with breadcrumbs, fried capers and toasted pine nuts.
8. Chop garlic fine. Drain raisins Heat a tablespoon of olive oil in the skillet and saute sardines, raisins and garlic until sardines are well-heated and garlic has softened. Season with black pepper (and salt, if needed).
9. When pasta is al dente, drain, reserving a cup of cooking water.
10. Return pasta to pot and add sardine and garlic sauce. Toss over medium heat, adding pasta cooking water as needed until well-coated.
11. When water is fully absorbed, add breadcrumb mix, and toss with pasta. Serve immediately.
— Noah Millman · Dec 6, 09:18 PM · #
Hi,
I have been searching for recipes combining persimmon and walnuts. I would much appreciate your recipe for your dessert. Thanks a lot.
— Susan Economon · Dec 17, 01:15 AM · #