Saturday, August 29, 2009

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA
Serves 4 as an appetizer
Ingredients
1 large summer artichoke (cleaned and blanched)
Roasted garlic infused olive oil HINT Mama Raps Garlic Olive oil at The Garlic Shoppe
Custard
1 cup heavy cream
4 cloves of roasted garlic (mashed)
3 egg yolks
1/2 Meyer lemon, zest and juice
1 pinch fresh thyme leaves
Salt and pepper to taste
Garnish
Dungeness crabmeat
Meyer lemon juice
Grated Parmigiano- Reggiano
Chopped parsley
Method of Preparation

Paint in between the leaves of the artichoke with the infused oil and set aside.
Combine all of the ingredients for the custard and mix together well.
Pour the custard into a ceramic ramekin. Add a small amount of water to the bottom of the double boiler, place the ramekin in water, cover and bake in the oven for 30 minutes at 350 degrees.
Check to see that the custard has set. If not, bake for an additional 10 minutes. If it is ready, set aside to cool for about 15 minutes before serving.
Roast the artichoke at the same time as the custard.
Run a knife around the sides of the ramekin and then invert it into the center of the artichoke.
Garnish with the crabmeat placed in the center of the custard, the other lemon half squeezed over the top, freshly grated Parmigiano Reggiano and some chopped parsley.

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