Spring is in the air and thanks to Chef Daniel Boulud, it’s also in our kitchen!
The internationally renowned Michelin-starred chef dropped by the Your Morning kitchen to show off some of his favourite spring dishes.
RICOTTA CAVATELLI - SHRIMP, ASPARAGUS, RAMPS & TOMATOES6 servings
WHAT YOU NEED:
For the pasta dough
- 250g fresh ricotta cheese
- 1 whole egg
- Pinch of salt
- 250g OO flour
- (You may use fresh or store bought dry pasta instead)
- 18 ramps, roots discarded, and cut in half
- 30 g olive oil
- 2 garlic cloves, chopped
- 3g red chiles, chopped
- 180g dry white wine
- 20g butter
- 18 uncooked large shrimp, peeled and deveined with tails intact
- 18 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
- 18 pc tomato confit (sundried tomatoes)
- 2 lemons juiced 1 zested
- 1 pt fresh arugula, plus additional for garnish
WHAT YOU DO:
For the pasta dough
- In a large mixing bowl whisk together the ricotta cheese and egg, then add the salt and stir in the flour until the dough forms a mass. Turn the dough out onto a floured countertop and knead for 2-3 minutes, adding additional flour as needed to keep the dough from sticking to the table. Using the fingertips of both hands, roll the dough into a long rope that is about 1cm in diameter. Dust the counter top with more flour and then using a knife or dough scraper, cut the rope into 1cm pieces. Dust the countertop and the pasta with flour again and using your thumb and a gnocchi board, take each piece of dough and press it into the gnocchi board while rolling it towards you.
- The dough should roll easily against the board and form a hollow, curved shape. As you shape the cavatelli, arrange them on a baking tray that has been dusted with flour. Cover and refrigerate for up to a day.
For the shrimp
- Thinly slice the green part of the ramps and place the white parts of the ramps in a small saucepan with three tablespoons of water. Simmer very slowly until tender; this should take about 20 minutes. Add the unsliced green parts and cook for one minute more. Remove ramps from the heat and puree in a blender. Pass through a coarse strainer into a clean small saucepan. Rewarm gently when needed, and season with olive oil, salt, and pepper.
- Cook the cavatelli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Meanwhile heat the olive oil in a large skillet over medium-high heat. Add the garlic and chilies; then sauté for one minute. Add wine, and butter to the skillet and bring to a boil for about two minutes. Add in the shrimp, asparagus, and tomato confit and lemon juice. Toss until the asparagus is just tender and the shrimp are fully cooked. This should take about four minutes.
- Drain the pasta and add it to the skillet, along with the arugula. Toss everything together until the sauce coats the pasta. Season the pasta with salt and pepper.
- Spread the hot ramp puree on each plate, and place the pasta on top. Garnish with fresh arugula leaves, lemon zest, and a high quality extra virgin olive oil.
GRAPEFRUIT GIVRÉ, SESAME HALVA, ROSE LOUKOUM
WHAT YOU NEED:
- 7 ruby-red grapefruits
For the Grapefruit Sorbet
- ¾ cups (180ml) water
- 1 cup (200g) sugar
- 2 ½ cups (600ml) ruby red grapefruit juice (reserved from grapefruits)
- Finely grated zest from 1 pink grapefruit
For the Citrus Tuile
- ½ cup (100g) sugar
- ¼ cup (60ml) orange juice
- ¼ cup (32g) flour, sifted
- 2 ounces (56g) butter, melted
For the Grapefruit Jam
- ¾ cup plus 3 tablespoons (40g) sugar
- ¾ teaspoon (1.5g) apple pectin
- 1 ¼ cup (260g) chopped grapefruit
For the Halva Crumble
- ½ cup (50g) almond powder
- ½ cup (64g) flour
- 3 tablespoons (45g) halva paste
- ¼ cup (50g), packed light brown sugar
- 4 tablespoons (50g) room temperature butter
For the Sesame Chantilly
- 2 cups (450g) heavy cream
- 3 tablespoons (48g) sesame paste
- 2 tablespoons plus 2 teaspoons (38g) sugar
To Finish Grapefruit sorbet (see base recipe)
- 2 oz (55g)Rose Loukoum Candy, cut into small dice
- 1 ½ cups (36g) halva candy floss
- 1 tablespoon (6g) black sesame seeds
- 1 tablespoon (11g) white sesame seeds
- ¼ cup (11g) rose buds
WHAT YOU DO:
To prepare the grapefruits
- Cut a cap from 6 of the grapefruits. Hollow the grapefruits out by running a spoon in-between the flesh and pith over a colander on top of a medium bowl. Chop and reserve half (about 3 grapefruits) of the flesh for the jam. Measure 2 ½ (600ml) cups juice for sorbet and set it aside. Finely grate and reserve the zest of the 7th grapefruit for sorbet. Then, cut away the peel, cut out segments, and dice them for finishing.
- In a medium saucepan, combine the water and sugar and bring to a simmer until dissolved. Pour into a bowl set over ice and stir until well chilled. Add the grapefruit juice and zest and stir to combine. Spin in an ice cream machine according to the manufacturer’s instructions. Keep frozen.
- In a bowl, whisk to combine the sugar, orange juice and flour until smooth. Gradually whisk in the melted butter until homogenous. Chill overnight. Preheat oven to 325°F (162°C). Spread approximately 1 teaspoon (5g) batter onto a silpat‐lined sheet tray into a 4‐inch (10cm) diameter round, thin stencil. Repeat to make at least 6 rounds, spaced 1‐inch (2.5cm) apart. Bake for 6 minutes, turning the tray 180°F (82°C) halfway through, or until the tuiles are a lacy texture and are golden brown.
- Combine the sugar and grape fruit and bring to a boil, whisk in the apple pectin and allow it to simmer for 5- 10 minutes. Remove it from the heat and chill.
- Make the Halva Crumble:
- Preheat oven to 350°F (177°C). In a large bowl with a dough cutter, combine all ingredients until well incorporated and the mixture forms large crumbs.
- Sprinkle the dough onto a parchment paper‐lined baking sheet in a single layer and bake for 5 minutes. Remove from the oven and with a bench scraper, chop the dough on the tray to break it into a small crumble. Return to the oven for 5 more minutes, or until golden brown. Cool at room temperature and store in a dry airtight container.
- Combine the heavy cream, sesame paste, and sugar in a large bowl and whip into whipped cream. Store chilled and reserve.
- For each serving, place 2 scoops of sorbet in the bottom of a frozen grapefruit, and spread to coat the inside walls. Add a spoonful of fresh grapefruit segments and a spoonful of grapefruit jam. Spoon a dollop of the sesame Chantilly on top of the grapefruit segments. Add about 3 pieces of rose loukoum.
- Add a few pieces of halva crumble and spoon another dollop of Chantilly on top.Cover the top with a citrus tuile and using a blow torch, point the flame at the sides of the tuile without touching; just to melt it onto the rind, forming a cap.
- Top with a handful of halva floss and sprinkle with some sesame seeds. Repeat process to make 6 givré. If desired, serve in a bowl of crushed ice decorated with rose buds.
- The hollowed grapefruit shells can be made in advance and kept in the freezer, wrapped in plastic film.
- To help to cut the loukoum and keep it from sticking, spray or rub your knife blade with a neutral cooking oil.