Eye Candy

Art Culinaire, Winter, 2003 by Carol M. Newman

2 ounces granulated sugar

For the pineapple:

1 cup finely chopped pineapple

1/2 ounce granulated sugar

Pinch cinnamon

For the pineapple chips:

7 ounces simple syrup

3 ounces pineapple, sliced into paper thin ribbons

* Available through West Central

Produce at (213) 629-3600.

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RELATED ARTICLE: Beef and Jicama Sushi (Makes 4)

Michel Richard

directions

For the beef: Cut four 1/8-inch thick slices. On a flat work surface, place beef between two layers of plastic wrap and gently pound to 3-inch circles. Square off to 3X3-inch squares.

For the sauce: In a bowl, combine ingredients and mix well. Set aside.

To assemble the sushi: Brush beef slices and four slices of jicama with sauce and sprinkle with shallots. Layer starting with the jicama, alternating with a layer of beef and finishing with unsauced layer of jicama. Slice into four triangular pieces.

ingredients

For the beef:

1 6-ounce filet beef

For the sauce:

1 teaspoon mustard

1 teaspoon soy sauce

For the sushi:

1 medium jicama, peeled and sliced into five 3X3X 1/8-inch thick slices

1 shallot, peeled and chopped

Salt and pepper

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RELATED ARTICLE: Mushroom Cigar with Squab (Makes 6)

Michel Richard

directions

For the mushrooms: Preheat deep fryer to 350 degrees. In the bowl of a food processor fitted with the metal blade, add mushrooms and finely chop. Place in a medium saute pan and add oil, thyme and rosemary. Cover and cook for 10 minutes until mushrooms have released all their liquid. Strain through a fine mesh sieve, pressing down on mushrooms to extract as much liquid as possible. Reserve the liquid for sauce. Transfer the mushrooms to a pastry bag with a 1/2-inch tip. Set spring roll wrapper on a flat work surface and pipe mushroom mixture onto one side of wrapper. Brush with egg wash on the opposite side of wrapper. Roll up wrapper and seal. Deep-fry until golden brown and blot with paper towels. Cut into three 2-inch pieces. Repeat process.

For the squab: Preheat oven to 275 degrees. In a small saute pan over high heat, add oil. Season squab with salt and pepper. Brown in pan and place in oven and cook until desired doneness. Remove, rest for five minutes and slice into six pieces.

For the sauce: In a small saute pan, add butter. Add chanterelles and saute. Add mushroom liquid and salt and pepper to taste. Transfer to a blender and mix until smooth. Pass through a fine mesh sieve and finish with balsamic vinegar.

To serve: Spoon sauce in small serving dish. Place "cigar" over sauce and one piece of squab. Garnish with celery greens, pistachios, capers and sea salt.

ingredients

For the mushroom cigars:

6 ounces white mushrooms

2 tablespoons olive oil

1 sprig thyme, stemmed and chopped

1 sprig rosemary, stemmed and chopped

2 6X6-inch spring roll wrappers

Egg wash as needed

Salt and pepper

For the squab:

1 tablespoon olive oil

1 squab breast

Salt and pepper

For the sauce:

1 tablespoon butter

4 ounces black chanterelles

Reserved mushroom liquid

1 teaspoon balsamic vinegar

Salt and pepper

For the garnish:

Micro celery greens