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Petrossian Caviar2 Squared Cocktail
How do you improve upon a caviar garnish? You add more caviar! In addition to Petrossian's Caviarcube, this cocktail also features a caviar-stuffed olive, as well as a pickled pearl onion. For those who like this sort of thing, it's all sour and salt and tang — a good match to a strong cocktail. Talk about an impress-your-guests cocktail party drink.
3 ounces fine-quality vodka
Dash of dry vermouth
1 green olive, pitted
1 pickled pearl onion
Vigorously shake liquid ingredients together in a cocktail shaker with ice.
Strain and pour into a chilled martini glass.
For the garnish, stuff one of the Caviarcubes in the olive, then place it on a toothpick with the pickled onion and other Caviarcube.
Event at Petrossian in NYC, New York
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Petrossian in NYC, New York
When it comes to elegance and gourmet food, Petrossian comes into my mind. The famous caviar purveyor has, for a long time, showcased some products that go beyond the treasured fish eggs. And this time, they invited me as well as other press / bloggers to discover some amazing products for the season coming. At the same time, I got the pleasure to see again Executive Chef Richard Farnabe that I met few months ago during an amazing tasting at the restaurant.
Executive Chef Richard Farnabe from Petrossian in NYC, New York
I admit that I love anything that they make me try, some of them being quite original, like the chocolates with caviar that was the result of their collaboration with La Maison Du Chocolat, a surprising combination that in fact works! They also showcased some Fleur de Maviar chocolate bar. I did not know what maviar was until I went there and learned that it is dried cod roe. I did not try it, but I am sure it is interesting.
Vodka and caviar chocolate, a Petrossian and La Maison du Chocolat collaboration
Fleur de Maviar chocolate bar at Petrossian in NYC, New York
The event started well, with a glass of champagne, but I paced myself, as alcohol is not such a good idea when your stomach is empty.
Glass of champagne at Petrossian in NYC, New York
What I was really looking forward to try was the Pata Negra ham from Iberia, cured for four years and served right of the bone. I think that the person who served it said that it had good cholesterol, but my mind heard that it was good for cholesterol and, as I am very health conscious when it comes to eating, I made sure I lowered my cholesterol as much as possible.
Caviar Powder by Petrossian — The Next Best Thing You Never Ate
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
You won’t eat Petrossian’s caviar powder by the spoonful, because just a little dusting of this dried caviar gives a salty, slightly fishy kick to all the classic caviar partners. The dried caviar buttons come in their own mill, so you can grind them over just about anything. We tried it on scrambled and soft-boiled eggs — we like the brininess against the cream and butter, and the heat from the eggs releases the flavors of the powder. Other possibilities? Deviled eggs, seared or smoked scallops, pasta, baked or boiled potatoes (a little crème fraiche wouldn’t hurt, either), crostini with fresh ricotta, tomato salad and crudo.
Petrossian’s weekend BRUNCH
There are all different types of burgers being served these days, but none quite as unique as the PETROSSIAN STURGEON BURGER with CAVIAR CRÈME FRAICHE, which makes its return engagement this Sunday, November 16th on the restaurant’s prix fixe Brunch Menu.
On the same day, this coming Sunday, German Calle, Petrossian’s executive chef will demonstrate his recipe for this scrumptious burger at WILLIAMS-SONOMA at The Shops at Columbus Circle from 2:00-4:00 p.m.
Petrossian’s weekend BRUNCH, served from 11:30 am to 3:30 pm on Saturdays and Sundays, offers one of the best prix fixe prices in town — $31.00 includes appetizer, entrée, dessert and coffee or tea.
In addition to the Sturgeon Burger with Caviar Crème Fraiche, served with cornichon and fried zucchini, other entrees include Petrossian Signature Cobb Salad featuring Petrossiani’s specialty smoked fish with tomatoes, avocado, fresh chevre, eggs, & crumbled apple-wood smoked bacon with herbed vinaigrette Eggs Benedict with smoked salmon with sautéed baby spinach Vanilla Orange French Toast served with fresh berry salad, mascarpone cream and Grand Marnier orange sauce Seared Wild Salmon with roasted butternut and smoked sturgeon hash Grilled Hanger Steak with fried egg & crushed herbed potatoes, port wine reduction, and finally Caviar Transmontanus USA Omelette with crème fraiche & fingerling potatoes (8.00 supplement).
Appetizers include Field Green Salad with Perigord truffle vinaigrette Cassis Poached Pear & La Peral Cheese Salad with toasted walnut vinaigrette Smoked Fish & Bagel Platter with smoked salmon, smoked sable & accompaniments Cured & Marinated Petrossian Herring Sampler Duck Confit Risotto with wild mushrooms, black truffles & fines herbes Seasonal Soup Transmontanus USA Farmed Caviar served on a blini with crème fraiche (16.00 supplement).
From Michaels of Brooklyn&rsquos Kitchen to Your Kitchen
Authentic Italian Sauces You Won’t Believe Come from a Jar, Now Available in Stores Nationwide
It’s not so unusual for a landmark Italian restaurant to bottle their famous sauce and sell it to the public. But what sets Michaels of Brooklyn apart is that they cook their sauce entirely on premises in their Sheepshead Bay restaurant—from scratch, using only fresh ingredients that are prepped, sautéed, and blended by hand every day in the restaurant kitchen, with no additives or preservatives of any kind.
Michaels of Brooklyn traditional Italian tomato sauces taste like homemade because they use the same ingredients a talented home cook would use. It’s very simple—imported tomatoes from Italy, fresh herbs and spices, garlic or onion, and olive oil—but the result is an extraordinary range of fresh, delicious sauces in six distinctive flavors—Marinara, Tomato Basil, Filetto di Pomodoro, Puttanesca, Arrabbiata, and the newest flavor, Home Style Gravy.
The family-owned restaurant had modest beginnings almost 50 years ago. Michaels first opened in 1964 as a small pizzeria (just a pizza oven and four tables). The patriarch of the family and the namesake of the restaurant—Michael Cacace—was a fisherman from Puglia. He first learned his new trade aboard a cruise ship and honed his skills by working in restaurants in New York City and Brooklyn. He gradually grew the business from a small pizzeria to a Neapolitan restaurant, then took over more and more space, until Michaels evolved into the significant fine dining Southern Italian restaurant and bakery it is today. The senior Cacace left the restaurant in the very capable hands of his sons, John, who oversees the kitchen and is the chef and Fred, who manages the front of the house and day-to-day operation along with his son Michael, who heads up the wholesale business.
In recent years, the pasta and other sauces that were served in the restaurant were very popular, so popular that patrons asked to take it home with them. At first, they would send regular customers home with a small batch. But the desire for these delectable sauces kept growing. As the demand grew, John suggested it was time to jar it in shelf-stable containers and make it available for wholesale purchase.
The sauce you can buy today in gourmet markets and groceries across the U.S. follows the same recipes that Michael followed—recipes that have been in the family for generations. They soon discovered that the only way they could maintain this quality, style and flavor, was to continue to make it on site, using their own restaurant kitchen.
Downstairs in the restaurant, a dedicated staff cooks the tomato sauce each day. They begin by loading 80-gallon kettles—just like a giant pot—with imported Italian plum tomatoes. The production manager makes the spice mix each day to ensure consistency of flavor. Other ingredients (depending on the variety—garlic, onions, basil, oregano, spices, olives, etc.) are brought from the kitchen and added to the pot. Then it is cooked to 215 degrees F, a temperature that guarantees that the sauce, because of the high natural acidity of tomatoes, is preserved and safe to keep on the shelf unopened for years. Though they add no preservatives, Michaels of Brooklyn sauces will keep indefinitely when sealed, and is approved and certified by Cornell University. However, because of the freshness of the ingredients—it must be refrigerated once opened.
The difference is clear from the moment you open a jar—from the aroma of the fresh herbs, to the large chunks of garlic, to the whole capers and meaty slices of olives in the Puttanesca, to the tender leafs of green basil, contributing to the very distinctive differences in their range of traditional sauces. With just a few simple ingredients and subtle variations, they are suitable for a wide range of dishes, delicious straight out of the jar, for dipping bread, as pasta sauces, served with poultry, fish or seafood, Italian sausage, braciole or chicken cacciatore.
The classic Marinara, made with just garlic, olive oil, tomato, basil and oregano is the perfect sauce for spaghetti, but is also excellent simmered with seafood, or as the basic sauce in your lasagna or parmigiana recipes. In the fresh Tomato and Basil, the simplicity of fresh tomatoes shines through, enlightened by lots of fresh basil, for a light sweet flavor that is ideal with any pasta, even straight out of the jar, or you can add in sautéed eggplant or zucchini. Filetto di Pomodoro combines prosciutto and onions, fresh basil, olive oil and spices—and is especially nice over penne with lots of freshly grated imported age pecorino. Puttanesca is a heady combination, chock full of hand cut green and black olives, anchovies, capers, parsley, basil, spices, that adds passion to any type of pasta. Or try simmered with boneless chicken breasts, served over rice. Arrabbiata is for those who like it hot! Cooked with hot peppers, fresh basil, olive oil, parsley, and spices, it adds zest to pasta and seafood. Home Style Gravy, the most recent sauce to be placed in a jar, has a thicker base, made from ground tomatoes instead of crushed, and sweet caramelized onions instead of roasted garlic, it’s main reason for being is to be served with the braised meats of Sunday Gravy. However, there’s no meat in this sauce, so vegetarians will be pleased by the rich, hearty flavor, too.
Michaels of Brooklyn sauces are distributed nationally and are available in all major stores. It can be found at most supermarkets and grocery stores, as well as specialty gourmet stores such as Gourmet Garage, Whole Foods, Fairway, Eli’s and Grace’s. The sauce is sold in economical 32 oz. jars that are 33% larger than most brands (and generously feed a family of four). These products can also be purchased directly online at http://www.michaelsofbrooklyn.com.
Michaels of Brooklyn retail products are manufactured at 2929 Avenue R, Brooklyn, New York, 11229, 718-998-7851. The sales offices are located at 1000 Route 34, Suite 401, Matawan, NJ 07747, 732.888.5525.
And for a quick and excellent substitute for tomato sauce in recipes, use Michaels. Delicious with chicken legs, green peppers garlic cloves, and onion. Just brown the chicken and onion, pour in the rest, cover and braise for 45 minutes. (We used Puttanesca).
How To Make Homemade Herb Crackers with Caviar and Mascarpone
For this recipe, I go with from-scratch crackers. That’s what makes it special.
Baking my own crackers allows me to do a custom flavor combination. I like fresh herbs including thyme, parsley and chives.
You could also use rosemary, dill or oregano.
First, I combine all-purpose and whole wheat flour with the herbs. Then I pour in water and olive oil creating a sticky dough.
On a floured work surface, I roll out the dough and cut them into crackers.
I bake them at 450 degrees F letting them turn golden brown.
While the crackers are in the oven, I fold lemon zest into mascarpone to whip up a fresh and light spread for the crackers.
The most exciting addition is the caviar dollop on top courtesy of my friends at Petrossian.
I spoon on their Tsar Imperial Ossetra Caviar with its wonderfully briny and nutty grains.
I think a good canapé is mix of textures and flavors and most importantly, can be eaten neatly in a bite or two.
These special crackers ticked all those boxes.
A Great Take on a Classic
Oatmeal cookies tend to go the way of the bagel, they were great until all the good bagel stores closed and Dunkin Donuts took over. Nowadays its as hard finding a great bagel as it is finding a great oatmeal cookie. Petrossian makes a great oatmeal cookie. Hints of maple and cinnamon mingle with crunchy bits of walnut and chewy bits of raisin. The cookie itself is almost cake-like on the inside but it’s crisp on the outside, fortified by toasted oats, the flavor of which tastes homemade and lingers after every bite.
Prunier's Croq’ caviar and Balik salmon recipe
For two people
•4 slices of bread
•20g of butter
•20g of flour
•30cl of milk
•30g tradition Prunier caviar
•40g of Balik smoked salmon
•2 fine slices of emmental
Prepare a bechamel with the butter, the flour and the milk. Slightly toast the bread slices. Slather the bechamel on them. On two bread slices, place a slice of Balik salmon, and slather the Prunier caviar on the other two. Join the caviar toast with the salmon toast, placing the emmental slice in between. Color the Croq’Caviar on each side in a warm pan. Serve when the inside is lukewarm (the emmental slice must begin to melt).
Petrossian Caviar on Buckwheat Blinis
If you enjoy Caviar as much as we do, we invite you to try this wonderful recipe created by Aspen Chef, Michael Rueggeberg. Our favorite is Petrossian Caviar, and usually, we only need a spoon, but it’s nice to share, and this is a fantastic way to serve it.
- Author:Michael Rueggeberg
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 Blinis 1 x
- 1/3 cup Buckwheat Flour
- 2/3 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Kosher Salt
- 3/4 cup plus 2 tablespoon Buttermilk
- 1 extra large Egg
- 1/4 pound (1 stick unsalted butter, clarified, divided
Chive Sour Cream
- 1 cup sour cream
- 3 tablespoons fresh chives, finely minced
- Kosher salt and fresh black pepper to taste
- 1 tablespoon fresh lemon juice
- Combine the two flours, baking powder and salt in a bowl. In a separate bowl whisk together the milk, egg and 1 tablespoon of the clarified butter, then whisk in the flour mixture. Let the batter rest for 15 minutes.
- Heat 1 tablespoon of the clarified butter in a medium Saute pan and drop the batter into the hot skillet, 1 tablespoon at the time . Cook over medium-low heat until bubbles form on the top side of the blini, about two minutes. Flip and cook for another minute or until brown. Repeat with the remaining batter. Clean the pan with a dry paper towel between batches. Set aside and keep warm or serve right away with Caviar and Chive Sour Cream.
Chive Sour Cream
- In a small mixing bowl mix the sour cream and chives and lemon juice together.
- Season with salt and fresh black pepper.
Caviar is salty, so it’s important to season the sour cream lightly. To assemble place blinis on a serving platter. Dollop a teaspoon of sour cream on each blini and top with caviar.
10 Quick and Easy Ways to Serve Smoked Salmon
Wondering how to serve smoked salmon in a hurry using ingredients you may already have at hand?
We&rsquove thrown together our simplest smoked salmon ideas&mdashall are quick and easy to make, and there are no hard-to-find ingredients. In fact these are standard ingredients found in most kitchens on any given day.
Whether you&rsquore making a casual snack for yourself or looking for quick ways to serve smoked salmon to hungry guests, these ideas are guaranteed to satisfy with the least amount of effort.
1. Keep it simple
Drape thinly sliced smoked salmon onto small chunks of warm crusty bread and top with a dab of sour cream and a twist of black pepper.
2. Add some bite
Cut brown or whole-wheat bread into 2-inch squares plop 1/2 a teaspoon of horseradish sauce onto each square top with a fold of thinly sliced smoked salmon garnish with a small sprig of dill.
3. Create some crunch
Cut radishes into 1/8-inch slices cover each slice with a teaspoon of chopped smoked salmon and a dollop of sour cream top with a sprinkle of seasoned, grated egg yolk&mdashhard boiled.
4. Roll it up
Spread a thin layer of cream cheese over a slice of smoked salmon add half a dozen capers and a little black pepper roll it around a spear of chilled cucumber or a grilled asparagus.
5. Be posh
Layer smoked salmon, thinly sliced cucumber and black pepper between 4 slices of soft, buttered bread in this order: bread, salmon, bread, cucumber, bread, salmon, bread. Cut into bite-sized triangles.
6. Get fancy
Chop avocado, smoked salmon and mozzarella into small pieces. Layer the ingredients in martini glasses with a twist of black pepper between layers, and top off with a zig-zag of balsamic glaze.
7. Pump up the protein
Heap a cracker with egg salad&mdashbe generous with the mayonnaise&mdashand top it off with several strips of smoked salmon and a trio of capers.
8. Impress a New Yorker
Cut a bagel from the center out into small wedges about ½-inch thick. Turn on their sides and top with salmon, cream cheese, and chopped red onion. Add a squeeze of lemon.
9. Go Italian
Layer smoked salmon between a slice of mozzarella and tomato and top with small fold of salmon. Drizzle with balsamic glaze garnish with a fresh basil leaf.
10. Be a purist
Cut slices of smoked salmon into 1-inch strips squeeze fresh lemon juice over each strip add black pepper to taste roll the strips up and spear them with a toothpick. Sprinkle with chopped dill.
We hope that at least one of these smoked salmon ideas will become a quick and easy favorite in your kitchen!
We hope that at least one of these smoked salmon ideas will become a quick and easy favorite in your kitchen!