A few weeks ago I posted a warm and fall-esque recipe using some fresh apples I had just picked at a local farmers’ market. That post was part of my monthly participation with the 5 Star Makeover group. What I didn’t mention in that post or disclose to the rest of the group was that I was out of time and was biting some apples as I stared at the kitchen clock move forward. I was about to cheat, big time. Sort of. Concerned that I’d not get to make my dish at all, I messaged a good friend of mine… a spectacular chef I met years ago in Atlanta. Asked him to help me whip up a dish highlighting apples. This guy answered faster than I could convince myself to go forward and make my dish.
He actually beat me to it. After very brief back and forth on Facebook, he sends me this divine recipe. I didn’t give him any parameters other than the requisite use of apples — especially the ones I had in hand. Not only did he come through for me (and you) all the way, but he didn’t take any shortcuts. His last question was “should I simply this for the home cook?” I said ”nope.”
And so here you go! A delicately executed dish using gala apples, langoustine and clergy. It’s absolutely stunning, full of complexity in the right places and just a touch of brightness for this fall. Since I don’t eat shellfish, I’m going based on my natural instinct and food/cooking knowledge.
The fun part?!?! I’m going to recreate this and adjust it to my diet and lifestyle! How great is this about to get?! Can you even imagine what I’ll substitute the langoustine with?
If you’re up for recreating this, message me! I’d love to feature your take on this lovely dish.
For now, enjoy this from Chef Colby Cooper, former Sous Chef at Zaytinya, a José Andres concept and now at Buddakan in Philadelphia!
Thanks to him for the image, taken on his iPhone. Gotta love the work mode of busy restaurant chefs!
* come back for my recreation on Oct. 29th!
Gala Apple Granite With Marinated Langoustine and Celeriac
Recipe by Chef Colby Cooper
- 6c apple juice- about 36 apples
- 2t simple syrup
- 2t salt
Clarify apple juice in freezer. Note that sediment will settle to the bottom. Use clear juice and reserve sediment. Strain juice thru coffee filter. Add simple syrup and salt then place back in freezer. Until ready to use the scrap with fork to make snow/ granite.
- 4c fish fumet
- Sediment from apple
- 3c peeled and diced celery root
- 1/2c cream
- 1/2c creme fraiche
- 1/2 apple juice
- 4t salt
- 1 pinch cayenne
Combine fish fumet, apple, and celery root in pot cover and simmer for 30 min. Place in blender add cream and creme fraiche. Strain thru fine sieve. Add apple juice, salt ,lime juice to taste, and cayenne. Store in refrigerator.
- 4oz baby celery
- 2c grapeseed oil
Blend well in blender, place in pot cook until 220 F, stir constantly, then strain and reserve oil.
- 1/2c lime juice
- 1/4c grapeseed oil
- 1/4c olive oil
- 1t salt
Use this to marinate langoustine for 30 minutes before serving.
Garnish with apple batons, apple disks, micro celery and young celery leaves and celery oil drizzle.
8-10 langoustine cleaned and use tails only