(packaged stuff is a little ick), You truly ROCK it! filed under baking, dairy, daring bakers, dinner, pastries, recipes, savory, seafood, wine, I love how I’m the first comment here (at least as I’m typing) ‘cuz all the other bloggers are probably assed out in their hotel rooms up in the city right now after a day [and night] of Blogher Food ’09. Seasonal Vegetable. OMG Jen, your vols au vent look incredible! With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. Recipes With … Jie – go to thedaringkitchen.com and find out how to join. Great photos too! You do a ton of stuff that is amazing, but this one… may just be the number 1. Bring to a boil, and turn off the heat. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. An American classic, it was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. Lobster Newburg Lobster Newburg. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. i was not quite what they meant by “turning butter” but your post and pictures make it clear! Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. LOVE what you did with this challenge. I can’t argue with butter wrapped in dough :) This looks great, I love reading the Daring Bakers challenges. Thanks for sharing this, and one day, I’ll have to try making my own puff pastry. Also, love your photos from the BlogHer convention. This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. wordpress Actually, it will feel like Play-Doh. **I’m not really here, I’m in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. Aug 23, 2017 - Seafood vol-au-vent made with fish shrimp and scallops-- vol-au-vent is the type of puff pastry you see here!- makes an impressive presentation. Seriously. That presentation is amazing. Cool to room temperature for cold fillings or to warm for hot fillings. http://nablowrimo.blogspot.com/2009/09/this-year.html. Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. 2 1/2 cups (12.2 oz/354g) unbleached all-purpose flour This looks amazing, and the filling sounds divine =D. All rights reserved. If the centers have risen up inside the vols-au-vent, you can gently press them down. I made doubly sure I did not miss this month’s Daring Bakers challenge because I had an opportunity to recreate a favorite dish I enjoyed as a kid in a fancy pantsy restaurant. Those are stunning! Cook and stir until thickened and bubbly. This is the most luxurious V-A-V that I’ve ever seen. This recipe was provided by a chef, restaurant or culinary professional. This looks like pure indulgence. I share your sentiments on Rachael Ray! However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. Love the whole idea ; ) AND enjoyed your tweets from BlogHer. Wow! Jen you rock the best!! Put the stock and bay leaf in a saucepan. A masterpiece! While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. One of the pleasures of your blog is watching completely honest ingredients become something so luxurious. Turn out each timbale of rice onto a dinner plate. I hope you had a great time at BlogHer! the vol au vent (translated fly in the wind) are light and airy puff pastry cases that are used in French cuisine to make what is called bouchees. Those look gorgeous! If sauce is too thick, add some more cream and adjust seasoning. Remove the lobsters and cut the shell open to remove the meat. 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets). So there ya go! That looks like something you’d get in the finest French restaurant in the world. Hey, are you going to do NaBloWriMo this year again? !”, So beautiful I would be sad to eat them! Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. The pastry was ridiculous lovely buttery flakiness. When I was little, I ordered lobster vols-au-vent at a restaurant (probably the Williamsburg Inn). holy crap. We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. Risotto can be served with lobster, although rice pilaf makes a lighter option. Notes: For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). Please consult your server regarding dietary restrictions. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. 2 large shallots, minced **, Roll the tape, Harry! i might even try making the puffed pastry myself next time i need some! all rights reserved. 2 tbsps butter Maybe now is finally the time. YUM. If I’m in the hotel room geeking out, then I’ll post some pictures. Jeremy is one lucky guy!! Yummy! With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves. Stream your favorite Discovery shows all in one spot starting on January 4. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. 1 1/4 cups (10 fl oz/300 ml) ice water So let’s hop to it! I’m stupefied by this presentation. egg wash (1 egg or yolk beaten with a small amount of water) Neat-clean-exquisite. Bravo Jen- it’s a little masterpiece! Our challenge this month was to make vols-au-vent pastries – savory or sweet. (wait. The dough will be very moist and pliable and will hold together when squeezed between your fingers. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. puff pastry dough Wow! /* LowerSkyscraper */ The first course was enough! I can see that you don’t really need one to make vols-au-vents. xxoo. 4) you are such a gung-ho awesome inspiration!!! Add the salt, Cayenne pepper and nutmeg. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. Half of these rounds will be for the bases, and the other half will be for the sides. Wow…I always read and rarely comment, but I must today. wow these look so good! If you are using the little “caps,” dock and egg wash them as well. This is truly a work of art, I wish I could grab it out of the screen and eat it, it is just so detailed and well composed. I hate eating it because I feel like I just sucked a coating of wax inside my mouth. Mixing the Dough: Check the capacity of your food processor before you start. Holy Hannah! Very impressive! Lobster & Scallop Newburg in a vol au vent shell. Are you effin’ kidding me? FANTASTIC! Mmm. google_ad_width = 160; Ok you got me at lobster! salt and pepper to taste. Boil for minute, remove from the heat, and set aside. /* SidebarSkyscraper */ Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. THANKSGIVING THURSDAY NOVEMBER 23, 2018 EARLY: 1:00 /1:30 MID DAY: 4:00/4:30 EVENING: 7:45PM (C Menu Aperitif : Champagne Shrub First Course Appetizer Sampler Shrimp Newburg vol~au~vent, Petit Crab Cake, Miniature Quiche Lorraine & Mallard Duck Sausage Lobster Newburg: An American Classic There are few seafood dishes as rich and luxuriant as Lobster Newburg. If you use store-bought dough, they’re easy to shape. Assemble the vols-au-vent: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent. :):) Thank you for the amazing shoots and I agree! Step 4. Boil for minute, remove from the heat, and set aside. Via bit.ly. That looks wonderful. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. My mouth is watering all over the place! They are the founders of the Daring Bakers (Daring Anythings) – and I bow to their awesomeness. In a medium saucepan, melt butter. Very well done! google_ad_height = 600; That looks SO delicious!! Absolutely gorgeous and delicious. Cut the meat into bite-sized pieces. I love your choice of filling! google_ad_slot = "5995444990"; The photos are awesome too! Did I mention how much I adore these two women: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice? If sauce is too thick, add some more cream and adjust seasoning. Flaky puff pastry drenched in a creamy sauce with lumps of tender, sweet lobster meat. I mean an American rolling pin) to beat down the butter for this challenge. Freaking gorgeous. Melt the butter in a saute pan and fry the onions for 2 minutes. on Lobster Newburg. google_ad_width = 160; When the water is boiling, place lobster(s) in the water for a minute. Jen, this is gorgeous. Allie – I use natural light when available and flash(es) when it’s dark. thank you for the step-by-step picture. Do you use natural light? Generously coat six 1-cup timbales with cooking spray and pack in rice with spoon. An excellent garnish is to sauté alba clamshell mushrooms in butter with a pinch of salt. //-->, , powered by Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Make the filling: Bring enough water to a boil in a saucepan that will fit the lobster(s). Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight. If sauce is too thick, add some more cream and adjust seasoning. Gorgeous!! (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) Sounds like you had a blast! When the foam subsides, add the lobster. I love your pictures of rolling the dough! DIRECTIONS. Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.) i say WOW again! (You could also cover and refrigerate them for a few hours at this point.) And wasn’t it fun! If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Denise – ha ha!! Here’s how to make them. I have no doubt that these were better than the ones at the Inn- I mean, just look at them! There aren’t any adjectives left that haven’t already been used! I don’t think I have ever had such a decadent vols au vent. Anything with Lobster in it is just super and your V-a-v’s look just lovely. google_ad_slot = "6442770196"; So yum! I was always tempted to buy one but never got around to it (the fish-shaped one was really cute). Next one, NYC..I’m there! Can you ship one to Tokyo? Well I do. far from home. People would pay an “arm and a leg” for this in any restaurant. You blog is always full of great photos and terrific writing! Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. :-D. Awesomeness of awesomeness….Love that filling! 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Yummy in my tummy! shallots until they become translucent cook over medium heat just until through.