Chef Markus Ford has traveled all over the world, though he calls the Valley of the Sun his new home. Known for his opulent, multi-course dinners and over-the-top parties, the culinary great created a few recipes to share that are “perfect for an elegant dinner but simple enough to be prepared at home.” ChefMarkusFord.com
Chestnut Ravioli with Pan Seared Scallops
Sage Beurre Noisette & Green Pea Emulsion
This simple ravioli can be made with your favorite pasta dough recipe. As a shortcut, I highly encourage using store-bought wonton skins.
Ravioli
Serves 6
1 cup chestnuts (if using canned, soften in the microwave for 3 min. with ½ cup water)
3 Tbsp. grated Parmesan
1 Tbsp. EVOO
½ cup mascarpone
¼ cup breadcrumbs
2 large eggs
1 tsp. crushed garlic
1 tsp. minced chives
1 package wonton skins
Flour
Salt and pepper
Blend chestnuts, cheeses, 1 egg, oil, garlic, breadcrumbs, and chives in a food processor. Season to taste with salt and pepper. Bring 4 quarts of salted water to a rapid boil. Lightly flour your work surface. Lay out 10 wonton skins and add a rounded teaspoon full of the filling to each. Lightly brush all edges with an egg wash mixture of the 1 remaining egg and 1 Tbsp. of water. Firmly press additional wonton skins on top, making sure to press out any air bubbles. I would advise using a ravioli cutter/stamp. Repeat until all filling is used. Boil al dente (2 minutes or until they float).
Scallops
1.5 lb. medium scallops
½ lb. butter
1 Tbsp. EVOO
2 Tbsp. chopped fresh sage
Salt and pepper
Preheat a sauté pan. Pat scallops dry with paper towels and season with salt and pepper. Add oil to pan and heat to a shimmer. Add scallops 6-8 at a time as to not overcrowd. Brown on one side and remove to a plate. Repeat until all scallops are browned on one side. While pan is on medium heat, add back all scallops with the butter. Lightly begin to brown the butter and scallops. Remove scallops as to not overcook. Once butter has a slightly nutty aroma and amber color, remove from heat, add sage, and stir.
Green Pea Emulsion
1 lb. frozen sweet peas
2 Tbsp. EVOO
1 Tbsp. lemon juice
3 cloves fresh garlic
½ cup of water
2 Tbsp. melted butter
½ tsp. dried thyme
Add peas to 1 quart of boiling, salted water. Cook for just 2 minutes and then strain, discarding the water. Add all ingredients to a blender and puree until perfectly smooth, adding more water if needed to achieve a consistency of buttermilk. Plate your scallops and ravioli on a bed of the sauce. Top with a few chopped chestnuts and drizzle with the brown sage butter. Pictured here with pan-roasted mini Thai eggplant.
Gluten-Free Pumpkin Soufflé
Makes 6
Most soufflés contain a small amount of flour as a binding agent. This gluten-free version uses pumpkin to hold it all together.
2/3 cup pumpkin puree
½ cup brown sugar
1 tsp. pumpkin pie spice
6 eggs divided
1 tsp white sugar
Butter and sugar for ramekins
Preheat oven to 375F. Butter and sugar six 4 oz. ramekins. Combine pumpkin, brown sugar, spice and 6 egg yolks. Set aside. Whip 6 egg whites for 1 min. Add the white sugar and whip to soft peaks. Gently fold the pumpkin mixture into the egg mixture. Evenly divide mixture into the 6 ramekins. Place on a baking sheet and into the oven. Immediately cut the oven down to 350F. Bake for 15 minutes till they have risen and are browned. Carefully remove from the oven and serve ASAP, dusted with powdered sugar or your favorite crème anglaise sauce.
Holiday Mulled Wine Poached Pear with Autumn Market Greens
Roquefort Flan & Sherry Pancetta Vinaigrette
Serves 6
Pears
3 pears (I prefer Bosc)
3 cups mulled wine
¼ tsp. cinnamon
1 star anise
½ cup brown sugar
½ Tbsp. orange zest
Peel the pears, being careful to leave any remaining bit if the stem on. Slice in half from top to bottom. Add all ingredients to a 2-quart sauce pot. Wine should cover the pears—if not you can add more wine or water. Bring to a rapid boil, being careful not to let it boil over. Reduce to a very low simmer and cover. Simmer for 45 min. or until tender but not mushy (check with a fork for doneness). Cool off pears in the wine for at least 8 hours, or up to two days in advance. Use a melon baller to core the pears and slice as you wish for the salad.
Flan
1.5 cup heavy cream
6 oz. crumbled Roquefort or your favorite bleu cheese
4 eggs
1/3 cup sour cream
Fresh cracked pepper to taste
½ Tbsp. rough chopped Italian parsley
Preheat oven to 350F (325F for convection). Pulse first five ingredients together in food processer. Once creamy and smooth, stir in parsley. Divide mixture into six heavily buttered 4 oz. ramekins. Place into a baking dish that has been filled with 1 inch of hot tap water. Bake for approximately 25 minutes or until they brown, slightly puffed up, and a knife inserted comes out clean. Remove from the water and let cool for 20 min. Invert each flan to remove from the ramekin and serve warm or chilled.
Dressing
4 oz. pancetta cooked dry crisp
1.5 tsp. minced shallots
1/3 cup sherry vinegar
2/3 cup EVOO
1 tsp. Dijon mustard
1 tsp. honey
Salt and pepper
Blend all ingredients, except the pancetta, at high speed in an electric blender. Add crumbled pancetta and stir. For a unique twist, serve lukewarm.
Plate your favorite autumnal salad greens. Don’t be afraid to use strong flavors like arugula or radicchio. Garnish the plate with ½ of a sliced pear, 1 flan, a crostini, drizzle with the dressing and enjoy!