Eater features forthcoming PPP cookbook by pastry virtuoso Jordi Roca!

The Desserts of Jordi RocaEater offers a look inside our forthcoming cookbook, The Desserts of Jordi Roca!

The acclaimed pastry chef — named the World's Best in 2014 by Restaurant magazine — and his two brothers operate El Celler de Can Roca, the three-Michelin-star-rated restaurant in Girona, Spain, recently voted World's Best Restaurant 2015 by S. Pelligrino and 2015 Best Restaurant in Europe Acqua Panna.

Jordi expresses his creativity and love for sweet amusements one delicious dessert at a time, and is always on the lookout for new and fresh ways to surprise and delight his guests. He says, "Imagination, freedom, and boldness are the best ingredients when preparing a dessert."

The book, illustrated with full-color photographs by Becky Lawton,  presents more than 80 tempting dessert recipes that take readers on a journey through the seasons — from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. It also includes a history of El Celler de Can Roca, along with pastry tips and techniques.

PPP Recipes: Baked Halibut with Lemon Basil Vinaigrette

Halibut Image Shutterstock HLPhoto from Eat Light Journal

The year is still new. Is your resolution to eat light! Then try this recipe for Baked Halibut with Lemon Basil Vinaigrette from The Fish House in Stanley Park as featured in The Eat Light Recipe Journal.

Baked Halibut with Lemon Basil Vinaigrette
Serves 4

Calories 320
Fat 18g
Carbs 3.08g
Fiber .70g
Protein 35.96g

INGREDIENTS
4 six-ounce fresh halibut fillets*
Salt and pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
2 cloves garlic, cut in half
4 tablespoons olive oil
3 tablespoons fresh basil leaves, sliced thin
1 cup tomatoes, diced fine

INSTRUCTIONS
1. Preheat the oven to 350°F.
2. Season the halibut fillets with salt and pepper.
3. Lightly oil a baking dish and place the halibut in the dish, without overlapping the pieces. Bake for 10 to 12 minutes, until the fish is opaque all the way through.
4. While the fish is baking, make the vinaigrette. Combine the lemon juice and lemon zest in a small bowl. Add salt and pepper to taste.
5. Spear garlic on the tines of a fork and use it to beat the lemon juice mixture.
6. Beat in the olive oil, and then stir in the basil and tomatoes. Discard the garlic.
7. Place the halibut on heated plates, spoon the vinaigrette on top, and serve.
 

Notes: Requires food processor, food mill. *You can use any fish with this vinaigrette, and it also goes well with prawns or scallops.

Image credit ©HLPhoto used under license from Shutterstock.com

 

 

PPP Recipes: Sweet White Wine Honey Mustard

Honey Mustard

As a rule of thumb, the colder the liquid you soak mustard seeds in, the hotter the finished mustard will be. To achieve a mild, mostly yellow, honey mustard Rebecca Gagnon of www.rcakewalk.blogspot.com and author of The Little Book of Home Preserving uses room temperature wine to soak the mustard seeds. It also mellows at room temperature before heading into the refrigerator for long-term storage.

SWEET WHITE WINE

HONEY MUSTARD

YIELDS ABOUT 2 HALF-PINT JARS

INGREDIENTS
1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup white wine*
3 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Kosher salt, more to taste
Two 1/2 pint sterilized jars

DIRECTIONS
1. Combine the mustard seeds in a glass bowl and cover them with white wine. Cover the bowl and let it sit at room temperature until the seeds have soaked up all of the wine (at least 4 hours).
2. Sterilize the jars.
3. Transfer the soaked mustard seeds to a food processor or blender, and add the remaining ingredients.
4. Process or blend (taking care not to puree the seeds completely), until the mustard has a creamy, homogenized look. Transfer the mustard into sterilized glass jars (they don't need to be packed all the way up to the top). Cover with the lids and rings, and let them sit at room temperature for 2 days before transferring to the refrigerator. The natural keeping power of the mustard will preserve it for at least up to 1 year.

Sterilizing Jars
Some recipe books do not call for sterilization of the jars. The USDA recommends sterilization for all jams and jellies, and the author recommends you sterilize most jars just to be on the safe side.) Sterilize the jars by submerging them in water in a large pot (or your water bath canner), bringing them up to a boil, and keeping them at a boil for 10 minutes. After they boil for 10 minutes, then keep them warm until ready to fill. There's a couple different ways you can do this. You can keep them in the water (bringing it down to a simmer), until you are ready to fill them with food. At that time, remove them with a jar lifter and drain each jar individually and proceed with filling them. Or, keep them in the oven, at 250 degrees Farhrenheit. Just remove the jars from the water bath after boiling, and place them on a baking sheet and keep them in the oven until ready to be filled.

*Choose a wine that you prefer. A pinot grigio, vinho verde, or riesling are good options.

Note: The flavor of the mustard continues to change as it sits for the first few days, so you may wish to add more salt or honey after it rests.

Text and photograph copyright © 2013 by Rebecca Gagnon