Lee Baileys Pasta With Golden Caviar Recipes

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR

Lee Bailey's Pasta With Golden Caviar image

Provided by Julia Reed

Time 25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 cups créme fraîche
1/3 cup Calvados or other brandy
2 bay leaves
8 tablespoons unsalted butter, softened
1 1/2 pounds angel-hair pasta
1 egg yolk
20 ounces golden (whitefish) caviar
Salt
Freshly ground black pepper

Steps:

Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

Nutrition Facts : @context http, Calories 796, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 43 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 20 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON CAPELLINI WITH CAVIAR

Lemon Capellini with Caviar image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

Steps:

Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

OYSTER VELOUTé WITH BLACK CAVIAR

Oyster Velouté with Black Caviar image

Provided by Julia Reed

Categories soups and stews, appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
2 shallots, finely chopped
3 tablespoons flour
3 cups unsalted fish stock
3 cups unsalted chicken stock
3/4 teaspoon sea salt, plus more to taste
1 1/2 cups shucked oysters, including liquor
Pinch cayenne pepper
3 large egg yolks
1 cup heavy cream
Few drops fresh lemon juice
3 tablespoons black caviar

Steps:

In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

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