Beltane Farm Chevre Souffled Pudding With Carrot And Cumin Sauce Recipes

SEARED SALMON, CARROT TORTELLINI, RED PEPPER-CUMIN SAUCE

Steps:

• Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.
• Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
• Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
• Preheat oven to 200 degrees F.
• Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.
• Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
• Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
• To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.
• In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.

BAKED CUMIN CARROT CURLS

Steps:

• With a vegetable peeler or a mandoline, thickly peel the carrots lengthwise to make "ribbons". Place ribbons in a bowl and spray with cooking spray. Add salt and cumin and toss. Place parchment paper on 2 cookie sheets and lightly spray with cooking spray. Place carrots on the sheets, in 1 layer, and bake for 10 minutes. Remove from oven and turn over and bake until crispy, another 5 to 10 minutes.

TOASTED CUMIN SAUCE FOR FISH

Steps:

• In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices.
• The sauce is best used immediately, but will keep for a few days in the refrigerator.
• Use as a finishing sauce for grilled seafood, such as halibut or salmon.