Ingredients
Directions
Prep List:
To finish:
Directions
Heat oven to 425F
Rub the flesh of the squash with 1 tablespoon oil and season with salt.
Place the squash cut sides up on a baking sheet. Bake until the flesh is tender and starting to caramelize (~50-60 min).
In a large pot, heat 1 tbsp olive oil over medium.
Add the onion and garlic and cook, stirring frequently for 2 minutes then add the ginger, cooking until softened and just beginning to brown (~7-8 min).
Add the cinnamon and nutmeg and stir until fragrant, about 30 seconds.
Scoop out the squash with a spoon and add to the pot with the onion, garlic, ginger mixture.
Add the vegetable stock, stir and increase the heat to medium-high.
Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
Using an immersion blender or working in batches in a standard blender, blend until smooth. Return the soup to the pot and add the rice vinegar.
Add the maple syrup and any additional salt to taste.
Divide the soup among bowls, finish with additional olive oil and pumpkin seeds. Top with a dollop of crème fraiche and your favorite caviar if you fancy.
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Ingredients
Directions
Note that you will need to make your pickled shallots a day in advance to allow them time to pickle overnight. Slice shallots and add to a mason jar or other airtight container. Heat water, apple cider vinegar, sugar and 1/2 tsp salt in a small sauce pan over medium heat. Stir well until both sugar and salt are dissolved. Allow brine to cool slightly then pour over shallots, cover with lid and leave in refrigerator overnight to pickle.
To make salmon cakes, preheat oven to 375°F. Season salmon generously with salt and pepper and bake for 10 minutes to partially cook before making patties. Remove from oven and flake apart.
In a large mixing bowl, combine eggs, yogurt, Dijon and garlic. Fold in flaked salmon, panko, dill, chives, cayenne, and 1/2 tsp salt.
Form salmon mixture into 2 inch patties and set on a parchment lined baking sheet. Heat olive oil in a large skillet over medium heat and cook in batches until each side is lightly golden brown, about 3 minutes per side.
Remove from heat and allow to cool slightly before topping with a dollop of crème fraiche, fresh chives, pickled shallots and a spoonful of Roe Caviar on each salmon cake.
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Ingredients
Recipe
Uni Sando with ROE by Chef & Food Stylist Michele Figliuolo
Serves 4
INGREDIENTS
1 loaf Japanese milk bread, crust removed
5 oz uni filets
1 stick unsalted butter, softened
1/4 cup mascarpone cheese, room temperature
1 lemon, zested
1 shallot, finely minced
1 (125g) tin Roe Caviar
Chives, to garnish
DIRECTIONS
Remove crust from milk bread and slice bread into 1-inch thick pieces.
Cut the slices in half down the center creating rectangle halves that measure about 4-inches long by 2-inches wide.
In a food processor, blend the uni until smooth. Gradually add the softened butter and mascarpone cheese. Continue to blend until the butter and mascarpone is completely incorporated, then add in lemon zest and shallot. Pulse until smooth and season with salt to taste.
TO ASSEMBLE
Start with four slices of prepared milk bread and spread a generous portion of uni butter on the base. Top with the remaining bread slices.
Garnish each uni sando with a generous portion of Roe Caviar and chives.
Enjoy!
For us, fried chicken and ROE is a classic pairing already. The lemon pepper glaze adds a dimension of flavor that balances really well with the salty, briny flavor of the caviar. Makes four servings
Prep time: 4-24 hours
INGREDIENTS:
For the Quail:
4 Boned Quails (ask your butcher to bone for you if they didn’t come that way already)
1 cup All Purpose Flour
1 cup Sweet Potato Starch
1 cup Rice Flour
4 tablespoons Old Bay Seasoning
2 cups Whole Milk
1 cup Buttermilk
For the Ranch:
2 tablespoons Buttermilk
2 cups Sour Cream
2 cups Mayonnaise
¼ cup chopped Dill
1/4 cup chopped Parsley
1/4 cup sliced Chives (save some for the end!)
1 Tablespoon Kosher Salt Juice and zest of one Lemon
1 Tablespoon Pepper
For the Glaze
2 Tablespoons Old Bay Seasoning
4 cloves grated Garlic
2 Tablespoons Chili Paste
1 teaspoon Salt
3 Tablespoons Black Pepper
The juice and zest of four lemons
¼ cups White Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Olive Oil
4 Tablespoons very cold butter to finish
To Prepare The Quail: For the quail, season on both sides with Old Bay Seasoning and let sit overnight or as long as you can in the fridge on a wire rack. When ready, mix flours evenly with 1 tablespoon of Old Bay Seasoning. Separately, mix the buttermilk, whole milk and one tablespoon of Old Bay Seasoning evenly. Once both mixes are done, dip quail one at a time into the milk mixture, and then flour. Set aside on a wire rack. When you are ready to fry, choose a heavy bottom deep pan or pot for optimal results.
Heat your neutral oil to 400°, and then fry the quail for 3-4 minutes. Pull out and place on a wire rack before glazing.
To Prepare the Ranch: Mix buttermilk, mayo, sour cream, lemon juice, herbs, salt and pepper with a whisk and set aside.
To Prepare the Glaze: For the glaze, simmer the spices, salt, pepper, lemon zest, garlic and chili paste in olive oil for about five minutes on medium to low heat until simmering and all liquid is evaporated and spices are fragrant. From there, add the lemon juice and sugar and reduce until thick (about the consistency of maple syrup). Set aside until ready.
The Assembly: Warm the glaze on the stove, adding butter until shiny. From there, glaze the quail by brushing it on all sides. Add a spoonful of ranch to the plate and make a dollop in the center of the ranch. Add quail and a small spoonful of caviar on each dish. Top with chives.
]]>Serves 4
INGREDIENTS
1 skin-on salmon fillet (approximately 1 ½ lbs.)
6 tbsp unsalted butter
1 tsp Simply Organic Madagascar Vanilla Bean Paste
12 sage leaves, divided
30g of ROE caviar
1 lemon, zested
¼ cup olive oil
Kosher salt, freshly ground Simply Organic black pepper
Flaky sea salt, for finishing
INSTRUCTIONS
Preheat oven to 250F and arrange rack in center of oven.
In a saucepan over medium heat add butter and 4 sage leaves and melt butter until foaming subsides and butter is a fragrant nutty golden brown --approximately 4-5 minutes. Remove from heat, remove sage leaves, and--whisking constantly--add Simply Organic Vanilla Bean Paste and kosher salt and black pepper. Whisk until combined
Place salmon fillet skin side down a roasting dish and season with salt and pepper. Pour brown butter mixture over salmon, use a spoon baste salmon liberally. Roast for 25-30 minutes or until thickest part of fillet registers 120F.
In the meantime, add olive oil to small skillet over medium high heat so that oil is 1/2” deep. Add sage leaves and fry until crispy, approximately 10-12 seconds. Transfer to a paper towel lined plate.
To serve, spoon brown butter over salmon, finish with lemon zest and flaky sea salt, and garnish with sage leaves. Top each serving with a small spoonful of caviar.
]]>This is a perfect small bite to start any party! The crab and the sourdough are a perfect pairing and the dollop ROE completes the bite.
YIELDS FOUR PEICES OF TOAST, which can then be cut into fours to serve.
INGREDIENTS
2 C picked and cleaned Dungeness Crab Meat
1 TBSP chopped parsley
1 Lemon - Juice + Zest
1 TBSP sliced chives
1 TBSP Old Bay Seasoning
1 TBSP Olive Oil
1 TBSP Chopped Cappers
1 TBSP Chopped Peperoncini
2 TBSP Mayonnaise
4 Slices of Sourdough Loaf (Pullman), or bread of choice
ASSEMBLING TOAST SALAD
Combine all ingredients (besides bread) together in a bowl and set aside in the refrigerator. *Try to do this close to serving, as it is best fresh.
Toast bread in a toaster and brush one side with butter. Top with crab mixture, a dollop of ROE, chives and lemon zest.
]]>
*Serves 4
INGREDIENTS
2 medium sized heads of gem lettuce, washed and separated into individual leaves
About 2 cups of grated Parmesan cheese (some for the dressing and some to garnish the top!)
1 Cup of good sourdough bread, cut into small cubes
1 Tin of ROE Caviar (we recommend a 125gm, but a 50gm will work too!)
The Dressing
2 Egg yolks
1 Tablespoon red wine vinegar
1 Tablespoon dijon mustard
1 Cup of high quality olive oil
The juice and zest of one lemon
2 Cloves garlic, peeled
¼ Cup chopped parsley
1 Tablespoon of ROE caviar
1 Tablespoon + 1 Teaspoon of Kosher Salt
1 Teaspoon of black pepper
In a blender, place the egg yolks, shallots, half of the parsley, one tablespoon of caviar, about a cup of Parmesan cheese, garlic, vinegar, lemon juice and zest, mustard, salt and pepper. Blend on low speed for about 20 seconds. From there, slowly stream in your olive oil until mixture is emulsified and thick, with a mayonnaise-like texture. Do not add more oil if your dressing already is at your desired consistency. Once completely mixed, transfer it into a bowl and set aside.
Croutons
For the croutons, coat your cubed bread in 2 tablespoons of olive oil. Sprinkle a teaspoon of salt and bake on a sheet tray in a 400°F oven for about 7 to 8 minutes or until golden brown and crispy.
Assembly
For assembly, toss dressing, croutons and the remainder of parmesan cheese with the gem lettuce. Garnish the top with the rest of your ROE and enjoy.
]]>Miso Caviar Pasta by Chef Miles Robbins
Recipe serves four
INGREDIENTS
4 tablespoons white miso
1 finely chopped shallot
1 clove of garlic, grated
1 tablespoon soy sauce
1/4 cup cold cubed butter
1 tablespoon chopped parsley
The zest and juice of two lemons
2 tablespoons olive oil
1 teaspoon red chili flakes
1 box of fettuccine or tagliatelle pasta
1 cup grated Parmesan Cheese (save some to top it off at the end!)
DIRECTIONS
Boil a large pot of heavily salted water and add pasta. Cook for 8 minutes (or until it is perfectly al dente).
Separately, pour olive oil into a large sauté pan. Then add shallots, garlic and chili flakes and cook for about 4 minutes.
Add white miso, soy sauce and lemon zest/juice, then stir until everything is one consistency. Try to mash out the little bits of miso that may clump up.
When your pasta is done cooking, strain it and add it to the sauce, along with a big spoonful or two of pasta water. Cook until the pasta water and sauce reduces and glazes the pasta.
Finally, add the butter, cheese and parsley.
Once plated, generously top with ROE and enjoy!
]]>INGREDIENTS
DIRECTIONS
1. Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.
3. Prepare an ice water bath.
4. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
5. Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use).
6. Add the mayonnaise, crème fraîche, mustard, and lemon juice, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar.
7. Transfer the deviled yolk mixture to a pastry bag fitted with a small tip and pipe the filling into the quail egg white halves. Transfer to your serving platter then top each with a small amount of caviar and chives.
Enjoy!
]]>DIRECTIONS
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Ingredients:
Ingredients for Chimichurri
Instructions for Chimichurri
Ingredients:
Preparation:
Ingredients:
Equipment:
Preparation
Ingredients:
Corn Cakes
Crema
Garnish
Preparation:
Corn Cakes
Crema
Top corn cakes with dollops of crema, ROE Caviar, and chives
]]>6 yolks
2/3 cup Freshly grated 24 months aged parmigiana Reggiano
2 TBS extra virgin olive oil
TT Salt and black pepper
3 TBS ROE white sturgeon caviar
TT Urbani white truffle
Procedure
Place a pot of water to boil; cook pasta according to directions.
Meanwhile whisk yolks with olive oil, salt, pepper and Parmigiano. Add ¼ cup cooking water to yolks mixture and mix well.
Drain pasta, stir in yolks over very low heat and cook until yolks are thickening up, perfectly coating spaghetti, but stop cooking it before curdling.
Portion out in individual bowls , top with white truffle and caviar before serving
Recipe and photography by Lorenzo Boni @cheflorenzoboni
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Ingredients
Collezione Barilla spaghetti | 1 Box |
EVOO | 5 TBS |
Shallots | 2 small, sliced thin |
Champagne | 1 cup |
Fish broth | ½ cup |
Heavy cream | 1½ cup |
Salt and black pepper | TT |
Chives | 12 |
Oysters | 18, each |
ROE white sturgeon caviar | 3 TBS |
Procedure
Recipe and photography by Lorenzo Boni @cheflorenzoboni
]]>Ingredients:
Tahini Sauce
½ cup tahini
1 cup water (plus more water if necessary)
squeezed lemon juice from ½ lemon
2 gloves of garlic
salt and pepper
1 tbsp lightly roasted sesame seeds
1 tbsp lightly roasted pine nuts or sunflower seeds
Glutenfree Pasta
2 cups all purpose gluten free flour (Bob’s Red Mill)
1 tsp xanthan gum
6 tbsp tapioca starch
½ tsp salt
2 eggs + 2 egg yolks
½ cup warm water
1 tbsp extra virgin olive oil
Directions:
For the Tahini dressing mix all ingredients in a food processor until well combined. Add water if necessary for a better consistency.
In a food processor mix flour, xanthan gam, tapioca starch, salt, olive oil, eggs and egg yolks. Mix until combined, add water slowly and process until moistened and dough clumps up. If the dough feels too dry and stiff, add a little more water until pliable.
If not using a food processor whisk ingredients together in a bowl by hand.
Transfer the dough to a floured surface (kitchen counter or wax paper) and divide into 3 parts. When using one part wrap other two parts into plastic wrap to keep the dough moistened. Knead the dough until smooth and roll each piece as thin and evenly as possible (1/16-inch). Cut into shapes using either a pasta machine or a sharp knife.
Bring a large pot of salted water to a boil and place the fresh pasta in the water and cook for about 2 minutes. Toss with tahini sauce and a little bit of olive oil and top with caviar. Serve immediately.
Store uncooked pasta in refrigerator for up to 3 days.
Recipe and photography by Julia Koban @Delight.fuel
]]>EDAMAME PURÉE
PAN-ROASTED SEA BASS
CHIVE VINAIGRETTE
STEPS
Pre-heat the oven to 425°F.
In a blender or food processor, process all of the Edamame Purée ingredients until smooth. Taste and season with salt and pepper. Set aside.
Rinse the sea bass and pat dry. Season eat fillet with salt and pepper. In a 10-inch cast-iron skillet, heat 1 Tbsp of oil over medium-high heat until hot but not smoking. Sear both fillets skin side down while pressing flat with a metal spatula to prevent curling, about 2 minutes. Transfer the skillet to middle of a pre-heated oven and roast until just cooked through, about 5 minutes more.
While the fish cooks, whisk together 2 tsp lemon juice and 2 Tbsp extra-virgin olive oil in a bowl. Stir in 1 Tbsp chives. Season with salt and pepper.
Return the skillet to the burner and melt 2 Tbsp butter over medium-high heat. Add 1 Tbsp lemon juice and baste the fish with the lemon butter.
To serve, spoon some of the edamame purée onto a plate and spread into a circle using the back of the spoon. Place a piece of sea bass in the middle of the plate skin side up. Spoon some of the chive vinaigrette over the fish, top with some ROE caviar, and garnish with a few pomegranate seeds.
Serve immediately.
Recipe by Evan Kalman, @Add1Tbsp
]]>DIRECTIONS
1. Bring large stock pot of salted water to a boil. Don’t be shy with the salt! Your pasta water should taste like the sea. Boil pasta, and cook until 2 minutes before tender. Drain and reserve ½ cup of pasta water. Meanwhile, submerge clams in a bowl with cold water, and add a pinch of flour. Let sit for a few minutes and they will discard any grit or sand. Scrub, drain and rinse clams and set aside.
2. Heat saucepan or skillet over medium heat and add swirl of olive oil, garlic, and red pepper flakes. Cook until just golden. Add white wine and clams, increase heat, cover and cook until clams open, about 4-6 minutes depending on their size.
3. Once open, remove clams from the pan and set aside. Add half of the pasta water and toss in spaghetti, stirring constantly until the pasta soaks up most of the juices. Add clams and all of their juices, parsley and toss to combine. Serve topped with generous spoonfuls of ROE Caviar.
Photography by Jessica Schramm, Food Styling by Alina Hardin
]]>1. Heat oil in a skillet over medium-low heat. Add onions, anchovies, and garlic. Cook, stirring often, until deep golden brown and softened, 40–45 minutes. Add the whites of the scallions and the white wine in the last 10 minutes or so, being sure to scrape up any browned bits. Let cool and finely chop.
2. Mix onion mixture, scallion greens, mayonnaise, yogurt, creme fraiche, chives, and Worcestershire in a medium bowl. Season with salt and pepper, and top with a heaping spoonful of ROE Caviar. Serve with potato chips.
Photography by Jessica Schramm, Food Styling by Alina Hardin
]]>(makes 8-10 pancakes)
DIRECTIONS
1. Whisk together flour, baking powder, sugar, and salt in a small bowl. Also mix ricotta, milk, egg yolks, and lemon zest in a separate, larger bowl. Then add the dry ingredients to the wet ingredients, stirring gently until just combined.
2. Beat egg whites to stiff peaks, then fold slowly and gently into batter, beginning with one spoonful, then gradually adding the rest.
3. Heat a griddle or skillet over medium-high heat. Melt a small pat of butter, and spoon in the batter. Cook the pancakes, until the bottoms are golden and you see a few bubbles rising to the surface of the pancakes (about 3 minutes or so). Flip and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
4. Serve immediately - topping with a spread of creme fraiche, chopped scallions, a pinch of flaky salt and a spoonful of ROE caviar. Serve with lemon wedge.
Photography by Jessica Schramm, Food Styling by Alina Hardin
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INGREDIENTS
1 box Cavatappi Pasta
2 cups of diced tomatoes
1 cup Onions, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 cup grated Parmigiana-Regano Cheese
1 tbsp olive oil
1 bunch fresh basil
6-8 cherry tomatoes for topping
DIRECTIONS
1. Boil water and prepare pasta according to directions on box.
2. In a saucepan, heat olive oil. When hot, add garlic and allow to brown for a few minutes.
3. Add diced onions to sauce pan, stirring until softened.
4. Add tomato paste and tomatoes, stirring occasionally and allowing the sauce to simmer until thickened.
5. Incorporate 1/2 cup of cheese into tomato sauce mixture.
6. Drain pasta and pour tomato sauce over, and dust with remaining grated cheese.
7. Toss cherry tomatoes and basil into pasta dish.
8. Top with ROE Caviar.
]]>INGREDIENTS
DIRECTIONS
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INGREDIENTS
DIRECTIONS