heres one for now...
black sesame and uni profiterole. rice and dashi soup. clam. uni.
this dish is based on simplicity and texture.. playin with the profiterole which is normally served around dessert or as an amuse also i made it around halloween for explaining the black and orange... and we got a temperature contrast goin on with the cold uni and hot soup...
black sesame profiterole filled with uni.
8 oz liquid (in this case 4 oz milk 4 oz water)
4 oz butter (always use good butter, buy unsalted its always the freshest)
4 oz ap flour (by your flour in smaller batches to keep it fresh)
8 oz egg (yes 8 oz egg if you want to have better results with any recipe involving baking/pastry use weight measurements!!)
salt TT (to taste) trust your tastebuds if its bland you probably need ore salt.
1 oz black sesame paste (make sure to stir well) (usually can find in little tokyo area or some of the other japanese markets)
1 tray of uni
2 oz of cream (lightly whipped)
Pre-heat oven to 425f. take your 8oz of liquid and your 4oz of butter melt in medium pan. throw in a good pinch of salt (by starting the seasoning early you can build a better depth of flavor and also use less salt in the long run)
once your butter is melted into the milk give a quick stir then dump in your flour while whisking together, once your mixture comes together change from your whisk to a wooden spoon and stir til it pulls away from the sides cook about 2-3 more minutes to cook out some of the liquid which will evaporate, once your mixture is homogenous take and let cool in the pan for a few minutes.
we are letting the mixture cool since we will be adding the egg, if the mixture was too hot the egg would scramble screwing up all your work at this point and probably leading you to either not want to do this recipe or tossing a pan through a window either way lets get back to the egg.
add the egg a little at a time (about 2 oz or 1 egg) work into your dough, once worked in add more egg and so on until done. add the 1 oz of black sesame paste and stir throughout, check your seasoning (if you think it needs more salt it probably does). put mixture into a piping bag.
take out a sheet pan and line with parchment paper. pipe small domes of the mixture a little larger than a quarter in diameter about 1/2-3/4" tall (doesn't have to be exact, don't stress out over it) place in the oven at 425f for 10-12 min then turn oven down to 320f and finish baking another 20-25 min or until done. they should be hallow in the middle ready to fill just before you plan on serving.
count out your uni leaving each person with 1 nice piece, take the rest and put in to bowl and lightly crush and whip with a whisk, fold into whipped cream, taste and adjust seasoning, if you feel it needs salt or a pinch of sugar then add it. transfer to a squeeze bottle or ghetto style in a sandwich bag and cut the corner off. just before serving poke a hole int he bottom of the profiterole and fill with the uni filling.
1.5 lbs clams in shell (rinse in cold water let sit letting sediment fall to the bottom take clams out by hand.)
1 small shallot minced
1 Tbs butter (unsalted)
1 cup white wine
melt the butter in the pan add shallot let sweat, once translucent add clams and a small pinch of salt (clam will have salinity as well and will add that to the sauce) add white wine and cover with lid.
once clams open pour out along with sauce into a strainer lined with a bowl. save liquid, put back in pan reduce liquid by half (or taste as it reduces and stop before it becomes too salty) let the liquid cool slightly. remove clams from the shell and put into a small bowl. pour the reduced liquid over them let cool fully to room temp and reserve for finishing. (or put in fridge to finish at a later time)
rice and dashi soup
1 cup short grain sushi rice
2.5 cups water
7 in piece of konbu
3 cups filtered water (don't use tap water)
good sized handful of pre shaved bonito shavings (unless you have a katsuobushi shaver which will use a bit less with a stronger flavor)
white soy sauce TT (or regular dark soy sauce if u can't find white)
literally cook the hell out of the rice, cook til very soft as you will be pureeing this rice.
take the water and heat up to just about boiling add in konbu let sit for 5 min add bonito shavings, let sit for 1-2 min and strain reserving liquid. this will be your liquid to thin out the soup while giving it flavor.
take rice base and dashi and thin out in a blender til the soup consistency is reached, if you run out of liquid add some water. dont freak out..
final plate up...
take your clams and heat them up gently in a small pot reserving the liquid they soaked in for the soup.
heat up your soup mixture, once hot fill your profiteroles with the uni filling. take your clam liquid (reserving clams for bowls) pour into soup adjust seasoning and ladle into bowls. set the clams in the bowl giving 3-4 clams per person. lay your profiterole in the soup or on the side and finish with your cold uni.
once you get the idea down take this dish and make it your own adding different flavors to the profiterole or adding herbs or other garnishes to the soup... you can prep everything ahead, do it early in the day and serve at night by reheating.