Recipes of Carl Kurokawa, CEC

    Salmon Ravioli with Raspberry Pasta & Raspberry Creme

    Pasta Dough

      3 to 4 cups semolina
      2 eggs
      salt
      1/4 cup pureed fresh raspberries
    Filling
      1 lb. salmon
      3 egg whites
      1/4 cup heavy cream
      1 tbsp. chopped parsley
      lemon juice
      salt & pepper to taste
    Sauce
      1/4 cup raspberries
      1/2 cup white wine
      1/4 tsp. sugar
      1 1/2 cups heavy cream
      salt & pepper to taste
      2 tsp. butter
Pasta Dough: Add semolina, eggs and salt to taste in mixer with dough last, then add pureed raspberries. Check texture of pasta dough.

Filling: process salmon in food processor. While processing slowly add other ingredients for filling. Test mixture for texture and taste by poaching in water. Cook ravioli-sized bits of salmon mixture in boiling water.

Ravioli: Roll out pasta dough, cut into rounds and place salmon filling on dough and place another round over and seal. Cook in boiling water and pat dry.

Sauce: Cook raspberries, wine and sugar until liquid is almost evaporated. Add heavy cream and cook until cream reduced to heavy syrup consistency. Season and add butter to finish.
    Smoked Salmon Cheesecake
      1 1/2 lbs. cream cheese (room temp.)
      4 eggs
      8 oz. smoked salmon, chopped
      1/2 bunch green onions, sliced
      3 1/2 oz. heavy cream
      1 tbsp. flour
      1 oz. lemon juice
      Garnish: capers, lemon slices, egg yolks, parsley and onions
Mix cream cheese until smooth. Add rest of ingredients (not garnish) and blend well. Do not overmix. Do not add in capers, lemon slices, yolks, etc. Bake at 300 for 75 minutes or until done. Cool overnight and slice. Serve with capers, lemon, cooked egg yolk, parsley and onions for garnish.
    Hot Poppy Seed Dressing for Wilted Endive, Spinach or Escarole Salad
      1/2 lb. bacon, diced
      1 med. onion, chopped
      2 cups honey
      2 1/2 cups red wine vinegar
      4 cups salad oil
      1/2 cup poppy seed
      salt & pepper to taste
Saute bacon and onion. Add honey and vinegar and simmer for 10 minutes. Add oil and poppy seed. Season. keep heated. Serve over fresh endive or spinach or escarole.
    Poach Salmon with Fresh Basil & Tomato
      2 lbs. fresh salmon
      6 tomatoes, peeled & seeded
      4 to 5 oz. fresh basil, chopped
      salt & pepper
      1 1/2 oz. Extra Virgin Olive Oil
      1 oz. fish stock
Cut salmon 4 to 6 portions and poach. In skillet, cook chopped, peeled and seeded tomatoes with chopped basil. Add fish stock and cook until consistency of very thick sauce. Add salt and pepper to tast. Pour sauce over salmon. Dribble olive oil right berfore serving over sauce and fish. Note: Very low fat, low cholesterol for the health conscious.
    Upside-down Apple Tart
      15 to 18 med. apples, peeled & sliced
      1/2 lb. butter
      1 1/2 cups sugar
      8x8 inch puff pastry square
      10 inch cast iron skillet
Caramelize sugar and butter. Add apple slices. Bake in 300 oven until done (approximately 30 minutes). Roll and cover skillet with puff pastry. Bake in 450 oven until puff pastry browns. Turn upside down on a plate. Sprinkle with sugar and caramelize. Top with hot skillet.
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