Jean Georgess Currant Cumin Potato Cakes Food

JEAN-GEORGES'S BONELESS LAMB WITH MUSHROOM CRUST AND LEEK PUREE

Steps:

• Bring a saucepan of salted water to a boil. Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper, and puree. Transfer to a warm place.
• Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate.
• Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours.
• Preheat oven to 500 degrees. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes.
• Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done.
• Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve.

JEAN-GEORGES VONGERICHTEN MOLTEN CHOCOLATE CAKES

Steps:

• In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
• Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.).
• Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
• Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

CUMIN POTATOES

Steps:

• Peel the potatoes and cut into 2cm cubes.
• Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
• Pour the oil over and tumble the potatoes around until they are well covered.
• Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
• Serve with Eastern style meals.

JEAN-GEORGES'S WARM CHOCOLATE CAKE

Steps:

• Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
• Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
• Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
• Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
• Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
• Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
• Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
• Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.