SMOKED SALMON TARTARE
8 ounces smoked salmon, finely chopped
1 teaspoon lemon zest
1/2 teaspoon Dijon mustard
1 tablespoon finely minced shallot
1 tablespoon finely diced chives, divided
Fleur de sel
Freshly cracked pepper
1. In a medium bowl, stir together the salmon, lemon zest, Dijon, shallot, 2 teaspoons chives, salt, and pepper. Pile the salmon inside a 3-inch cookie cutter, biscuit cutters, or ring mold.
Carefully lift the cookie cutter off of the salmon.
2. Top with remaining chives and serve with potato chips. Mild salt and vinegar chips were perfect.
Yield: Serves 4
3-inch cookie cutter, biscuit cutter, or ring mold
HERBED PARISIAN GNOCCHI
1 cup water
1 stick (8 tablespoons) unsalted butter, plus 6 tablespoons butter for the brown butter
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour
2 teaspoons Dijon mustard
1 ounce Parmesan cheese, yielding 1/2 cup grated, for the dough, plus extra for finished gnocchi
3 large eggs
2 tablespoons finely cut chives, plus extra for garnish
1 teaspoons herbs of choice, such as thyme, rosemary, and/or sage
Olive oil for gnocchi
8 ounces thin asparagus, cut on a bias into 1-inch pieces
1. Bring a large pot of salted water to a simmer. Set aside a baking sheet.
2. In a medium saucepan, heat the water, 1 stick of butter, and salt over medium heat until it just begins to boil. Reduce heat, add flour, and stir vigorously with a wooden spoon until a dough forms. Cook over low heat, stirring constantly, for about 2 minutes, or until dough forms a ball and pulls away from the sides of the pot. Remove from heat.
3. Transfer dough to bowl of a stand mixer fitted with the paddle attachment or to a large bowl if using a hand-held mixer. Let cool for 5 minutes, stirring occasionally to allow the steam to release. Add mustard and cheese and beat on medium-low speed. Beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. When final egg has been added, add herbs and beat to combine. Mix well until you get a smooth paste.
4. Transfer the mixture to a gallon-sized zipper lock bag or pastry bag equipped with a l/2-inch tip. Let mixture rest 15 to 25 minutes at room temperature or put in the freezer for about 5 minutes to cool. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife or kitchen scissors into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.
5. When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes longer. Lift gnocchi with a fine mesh strainer or a metal spider and transfer to the baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough.
6. Bring a medium saucepan of water to a boil over high heat. Add asparagus and cook 3 minutes, until crisp-tender. Drain and rinse under cold water. Set aside.
7. Melt the remaining 6 tablespoons butter in a large sauté pan over medium heat. Add the gnocchi in an even layer, and let cook undisturbed until browned on the bottom, about 3 to 5 minutes. Gently flip and cook to brown on the other side, another 3 to 5 minutes more, swirling the pan occasionally so that the butter browns evenly. Add the asparagus and toss to coat the gnocchi in the brown butter. Transfer to individual bowls and serve garnished with the remaining Parmesan cheese and extra chives.
Yield: Serves 4
Prep bowls—I love clear glass so I can see what's inside if I prep beforehand and store in fridge
Small bowl for flour and salt
Small bowl for mustard
Small bowl for cheese
Small bowl for cracking eggs
Small bowl for chives and herbs
Large pot for boiling water
Medium high rimmed saucepan for making dough
Stand mixer with paddle attachment or large bowl with hand mixer
Gallon-sized zipper lock bag or pastry bag with a 1/2-inch tip
Paring knife or kitchen scissors
Fine mesh strainer, metal spider, or colander
Sauté pan —hands-down my favorite pan for batch cooking
Medium pan to boil asparagus (if you're looking to buy a new set of pots and pans, we recommend All-Clad all the way!)
*NOTE: the hōm market earns a commission through affiliate links on products we recommend and LOVE! We only suggest the best.
SPRING BRAISED LEEKS
6 thin leeks
3 tablespoons unsalted butter, divided
Coarse salt and freshly ground black pepper, to taste
1/2 cup dry white wine (such as sauvignon blanc)
Fresh chives, to serve
1. Remove outer leaves and cut dark green ends from the leeks. Halve lengthwise and rinse to remove sand. Halve lengthwise, keeping roots intact.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks to the pan, cut side down, and cook until softened and lightly golden, 3 to 4 minutes. Turn the leeks, add a tablespoon of butter, and cook on the second side until softened, about 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add wine to the pan and stir to deglaze. Bring to a boil, reduce the heat and simmer. Cover the leeks with parchment paper and cover the pan. Cook over low heat until tender, about 15 minutes.
3. Remove parchment, and simmer until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and chives. Serve immediately. Yield: Serves 4
Cutting boards —these are heat-proof and dishwasher safe
Large skillet with a cover
Liquid measuring cup
HONEY POTS DE CREME
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split down the middle, seeds scraped out, or 1/2 teaspoon vanilla paste, or 1
teaspoon vanilla extract
4 large egg yolks
1/3 cup mild honey
1/8 teaspoon sea salt
Honeycomb for garnish
1. Combine cream, milk, vanilla, honey and salt in a medium saucepan over medium heat. Heat
until honey is dissolved and mixture starts to steam.
2. Preheat the oven to 325 degrees with the rack in the center of the oven.
3. In a medium bowl, vigorously whisk together egg yolks until lemon colored and frothy. Slowly ladle the warm cream, about 1/4 cup at a time, into egg yolks, whisking constantly, until well-combined. Strain the mixture through a fine mesh strainer into a larger measuring cup, a pitcher, or a bowl with a spout/lip.
4. Place 4 to 6 ramekins in a deep 9x13 baking pan. Place baking pan on a sheet pan.
5. Gently stir the custard, then evenly divide it among the ramekins. Add boiling water to the pan, about halfway up the sides of the ramekins. Cover the pan with foil, poking a few holes to let steam escape, and bake for about 30-50 minutes, until the custard is set but slightly jiggly in the center, checking the oven after 30 minutes. The cooking time may vary depending on the size of the ramekin.
6. Remove pan from oven. Transfer the ramekins from the hot water to a wire rack and cool for about 30 minutes. Cover cups with plastic wrap or tops and chill in the refrigerator until the custards are firm, about 2 hours. Serve with small pieces of honeycomb. Yield: Serves 4-6
Liquid measuring cup
2 small bowls for cracking and separating eggs
Fine mesh strainer
Measuring cup, bowl, or pitcher with a spout
4-6 ramekins, depending on size
Deep 9x13 baking pan
Tea kettle or small saucepan to boil water
We hope you enjoy these recipes and tag @thehommarket in your creations!