When it came to celebration of some sort, we have the tendency of trying out "new" restaurants (by new we either meant one that are newly opened or simply places that we have never been). However, this year around with nothing particularly interesting coming in sight, we decided to go back to the one that we had high regards previously - the place i vividly recalled having an "impeccable meal" last year.
We have certainly built up our expectation over the dinner at Caprice, from our past experience and from what we heard from others over the years (and from the accolades it has earned, of course) This time, we left it entirely to the chef to decide on our menu and our evening still turned out to exceed every bit of what we expected and more.
when? October 15 2011
where? Caprice, Four Seasons Hotel, Central, Hong Kong
menu highlights? Tourteau Crab Tiramisu with Fruity Marinade and Tandoori Spices
Monday, October 17, 2011
Saturday, October 8, 2011
Scallop is perhaps my favorite food ingredient – it’s full of umami flavors, versatile – you can basically do everything with it, be it steamed, roasted, pan-seared, baked, and can go with almost everything, and so easy to cook.
Well this is a dish that I came up with using various components that I have cooked before with some success. The end-result is an interesting ensemble of distinct tastes and textures and can be nicely presented too.
Baked scallops with Saikyo Miso and Butternut Squash Foam in Orange Cup
6 oranges – Ideally I would use Yuzu from Oita – the place we visited last month – but it’s almost impossible to find outside of Japan. So I used small oranges instead (mandarin oranges probably work too)
For Saikyo Miso: (I adopted the recipe from The Nobu Cookbook)
¾ Cup Mirin
2 Cups White Miso Paste
1 ¼ cup granulated sugar
For Butternut Squash Foam:
Half a butternut squash (around 1 pound) – remove the seeds
Half a stick butter
¼ cup chicken stock
½ cup heavy cream
Salt and Black Pepper to taste
1. First, cut off the top of the oranges and save them as “lids” for garnishing. Hollow out the oranges carefully and set aside.
4. Add the diced oranges and orange juice into the Saikyo Miso sauce. Mix them together well.
5. To make butternut squash foam. Preheat oven to 400F (190C). Coat the halved butternut squash in butter and place in a baking dish. Roast butternut squash for 1 hour until soft and caramelized. Spoon out the flesh into the blender, add chicken stock and puree. Pour puree and heavy cream into a saucepan, stir with a wooden spoon and gently reheat – don’t boil. Sieve through the creamy puree into the espuma gun (make sure there’s no lumps in the mixture) Inject one NO2 cartridge and shake.
7. Put orange cup into oven and bake for 15 minutes (without the lids).
|I used the iSi Thermo Whip so the foam can be kept warm for a short period of time|
8. Give the espuma gun a few additional shakes and splash out the foam into a bowl. Spoon the foam onto each of the orange cup in abundance – I don’t care if it overflows.9. Serve warm with the reserved lids by the side as garnish.