proscuitto

Prosciutto-Wrapped Truffle Fries

Prosciutto-Wrapped Truffle Fries
By jgreghenry Published December 27, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 0 peanut oil as needed for fryer
  • 1.5 lb russet potatoes (about 3 large), unpeeled, cut into 1/3" fries
  • 2 T flat leaf parsley, minced
  • 1 t truffle oil
  • 2 T parmesan cheese, freshly grated, plus more for garnish
  • 0 sea salt and freshly ground black pepper, to taste
  • 6 thin prosciutto slices

Directions

In a large, heavy pot, heat 3 inches of oil over high heat until it registers 375 F on a deep-fat thermometer. In batches, fry the potatoes until golden brown, about 4 minutes. Using a wire skimmer or tongs, transfer potatoes to paper towels to drain. In heatproof bowl, toss hot fries with the half of the parsley and all of the truffle oil. Add the Parmesan and toss once more, taste and season with salt and black pepper. Spread a slice of prosciutto on work surface. Gather small bundle of fries, place fries on prosciutto and gently wrap. Transfer to a serving plate and garnish with the remaining parsley, salt, pepper and more Parmesan, as desired. Serve while warm.

Notes:

serves 6 Source: Adapted from Michael Chiarello

Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp

Sippity Sup's Orange & Rosemary Prosciutto-Wrapped Shrimp
By jgreghenry Published August 12, 2010
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 24 large shrimp, peeled and deveined with tails intact
  • 0.5 c sambuca liqueur
  • 0.25 c extra-virgin olive oil
  • 1 t orange zest, plus more for garnish
  • 3 T fresh rosemary, leaves and soft tips only, plus more for garnish
  • 0 kosher salt and fresh ground black pepper, to taste
  • 8 sli prosciutto (about 4 ounces)

Directions

Place the shrimp in a single layer into a shallow sided baking pan. In a small bowl whisk together the sambuca, olive oil, 1 teaspoon orange zest, 2 tablespoons rosemary, salt and pepper. Pour the mixture over the shrimp. Make sure they are well coated. Let marinate 10 minutes and then turn them over to marinate 10 more minutes. Carefully cut the proscuitto slices into thirds lengthwise. Try and keep each strip intact. Wrap a strip of proscuitto around the center of each shrimp, tucking a rosemary leaf or two between the shrimp and proscuitto. Heat a grill pan or outdoor grill to medium-high heat. Cook the shrimp, turning once until cooked through, about 2 minutes per side. As the shrimp cooks the proscuitto should shrink a bit making a very attractive looking appetizer. Transfer to a serving plate and garnish with a bit more rosemary and some orange zest.

Notes:

Makes 24

Source: Inspired by Martha Stewart

Savory le Palmier, a Sweet Memoire

26 May 2010
savory palmiers

Have you ever been to Paris?

One of my greatest associations with that great city is the great many boulangeries sprinkled throughout every neighborhood. What a joy it is to walk past these places inhale deeply and take a quick peek in the window at the array of delicious baked goods. There is no experience quite like it in this country. Somehow we have grown into a carb-abhorrent, gluten-fearing mass of cowering humanity. We have come see food as the enemy.

But not the Parisians, they embrace life and all its flavors, it seems to me. I am sure the reality is more complicated. But when I am in Paris I have very little interest in reality.

The first time I walked those streets it was the 1980s. I was quite young and a tad romantic; armed with just enough French to feel cocky I decided to conquer all the sights, sounds and yes, flavors I could in one brief two day visit. One of the first stops was indeed a boulangerie. Now, I was no patsy to the ways of French pastry. My mother had been making brioche at home since my childhood. But all the unusual bread shapes struck me: baton, bloomer, boule, epi, ficelle, fougasse, pistolets...the list seemed endless.

Sippity Sup Continues »
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Savory Palmiers with Proscuitto, Parmesan & Mustard

Savory Palmiers with Proscuitto, Parmesan & Mustard
By jgreghenry Published May 25, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 8 oz puff pastry
  • 3 T dijon mustard
  • 10 slices proscuitto, thinly sliced
  • 0.25 parmesan cheese

Directions

Preheat the oven to 400 degrees F. On a lightly floured surface roll the puff pastry into approximately a 9 inch roughly shaped square. Brush the dough with the mustard leaving a 1/2-inch border all the way around the edges. Lay the proscuitto ontop slightly overlapping and maintaining the border of dough all around. Sprinkle the surface with the parmesan cheese. Place a piece of plastic wrap over the the pastry and roll slightly with a rolling pin to gently embed the ingredients. This will help the palmiers hold their shape and not separate as it bakes. Roll the two sides of the pastry in towards the center as tightly as possible until they meet in the middle. Wrap the roll in plastic wrap and place it in the freeze to chill and get quite firm, but not fully frozen. About 30 minutes. Line a baking sheet with parchment paper. Unwrap the roll of chilled dough and slice it crosswise into 36, 1/4-inch thick slices. Arrange them on the baking sheet about 1-inch apart. Bake until golden brown, about 10 minutes. Serve warm.

Notes:

makes 36 Source: Adapted from Season in the Wine Country

The Art of The Appetizer- Life in the Big City

20 May 2010
Sippity Sup at Luis De Jesus Gallery

I have some good information for you today regarding appetizers. It's some shortcut advice to artful presentations of beautiful foods that perhaps you did not make yourself. But I have to lead up to that. I can't just give you the info, I need to push my "social agenda" a bit. It's been a while since I have been accused of that and I'd like to muck up the waters in that regard!

You see, I live in the big city. Smack dab in the middle of the big city. Hollywood. No burbs or beaches for me! Too slow…

There are advantages to living in the big city. Now, before you yell at me let me say– I am sure that small towns have their charms too. But I live in the big city so I can only speak of the big city kinds of things that the big city has to offer.

And the big city has a lot to offer. It’s the primary advantage of living here. Well, of course I like the astronomical prices, maniacal crowds, the traffic and (oh yeah) the crime too. But today I am here to talk art!

I am lucky to have a friend with an art gallery in the prestigious Bergamot Station in Santa Monica. His gallery has recently relocated there and to celebrate its arrival in the big city he recently had a group show with some of his most interesting artists.

Sippity Sup Continues »
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