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Name: Roasted Eggplant Caviar pancakes with Star Anise Carrot S
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c heavy cream Whipped; 1/4 c All-purpose flour may need a little more; 1 ts ground cumin Toasted; Black Pepper freshly ground; 2 Whole star anise; Salt to taste; 1/2 c Onions chopped; Salt to taste; 2 Eggs; 2 tb cilantro Chopped; 16 oz Carrot juice; 1/2 c Canola oil; 2 tb Unsalted butter; 1 tb Sambal; 2 tb Butter; 2 lg Eggplants to yield 2 cups eggplant, Roasted; 1/2 c shallots Sliced; 2 tb scallions Chopped; 2 tb ginger Minced; 1 tb Garlic minced; 2 Egg yolks; 2 tb Honey; 2 tb Honey; 2 c red beets Peeled, chopped; Black Pepper freshly ground

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INGREDIENTS

1/2 c heavy cream ; Whipped
1/4 c All-purpose flour ; may need a little more
=== STAR ANISE CARROT SYRUP
1 ts ground cumin ; Toasted
Black Pepper ; freshly ground
2 Whole star anise
Salt ; to taste
1/2 c Onions ; chopped
Salt ; to taste
2 Eggs
2 tb cilantro ; Chopped
16 oz Carrot juice
1/2 c Canola oil
2 tb Unsalted butter
1 tb Sambal
2 tb Butter
2 lg Eggplants ; to yield 2 cups eggplant, Roasted
1/2 c shallots ; Sliced
2 tb scallions ; Chopped
2 tb ginger ; Minced
1 tb Garlic ; minced
2 Egg yolks
2 tb Honey
2 tb Honey
=== GINGERED BEET MASH ===
2 c red beets ; Peeled, chopped
Black Pepper ; freshly ground

INSTRUCTIONS

Roast whole eggplants in a 375 degree oven for about 45 minutes or until eggplants are cooked through and scoop out eggplant while it is still hot. Caramelize shallots and garlic. Add sambal, honey, butter and eggplant. With a hand mixer, puree until very smooth. Transfer to bowl and let cool. Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin, cilantro and scallions. Sift in flour until a pancake consistency is achieved. In a small non-stick pan and clarified butter, ladle in 3 ounces of batter and color one side, flip, and cook in a 400 degree oven until the other side is browned and the pancake puffs up a bit. Star Anise Carrot Syrup: In a sauce pan, reduce juice with star anise down to the scum. Take out star anise and transfer scum to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Gingered Beet Mash: Boil beets in water until extremely soft. Saute onions and ginger. Transfer all to food processor and blend with honey. Slowly add chunks of butter until a mash consistency is achieved. Check for seasoning. Place small bit of beet mash in the center of a plate. Top with one pancake and repeat process until you have a short stack. Dab with a little whipped cream and sliced scallions. Pour syrup on pancakes. Slice out one small wedge and set askew. This recipe yields 4 portions. Source: "CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-20-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Ming Tsai

NOTES

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Roasted Eggplant Caviar pancakes with Star Anise Carrot S

1/2 c heavy cream Whipped
1/4 c All-purpose flour may need a little more
 === STAR ANISE CARROT SYRUP
1 ts ground cumin Toasted
 Black Pepper freshly ground
2 Whole star anise
 Salt to taste
1/2 c Onions chopped
 Salt to taste
2 Eggs
2 tb cilantro Chopped
16 oz Carrot juice
1/2 c Canola oil
2 tb Unsalted butter
1 tb Sambal
2 tb Butter
2 lg Eggplants to yield 2 cups eggplant, Roasted
1/2 c shallots Sliced
2 tb scallions Chopped
2 tb ginger Minced
1 tb Garlic minced
2 Egg yolks
2 tb Honey
2 tb Honey
 === GINGERED BEET MASH ===
2 c red beets Peeled, chopped
 Black Pepper freshly ground

Roast whole eggplants in a 375 degree oven for about 45 minutes or until  eggplants are cooked through and scoop out eggplant while it is still hot.    Caramelize shallots and garlic. Add sambal, honey, butter and eggplant.  With a hand mixer, puree until very smooth. Transfer to bowl and let cool.  Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin,  cilantro and scallions. Sift in flour until a pancake consistency is  achieved. In a small non-stick pan and clarified butter, ladle in 3 ounces  of batter and color one side, flip, and cook in a 400 degree oven until the  other side is browned and the pancake puffs up a bit. Star Anise Carrot  Syrup: In a sauce pan, reduce juice with star anise down to the scum.  Take out star anise and transfer scum to a blender. Blend at high speed  while slowly adding oil to emulsify. Check for seasoning. Gingered Beet  Mash: Boil beets in water until extremely soft. Saute onions and ginger.  Transfer all to food processor and blend with honey. Slowly add chunks of  butter until a mash consistency is achieved. Check for seasoning. Place  small bit of beet mash in the center of a plate. Top with one pancake and  repeat process until you have a short stack. Dab with a little whipped  cream and sliced scallions. Pour syrup on pancakes. Slice out one small  wedge and set askew. This recipe yields 4 portions.    Source: "CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK"  S(Formatted for MC5): "07-20-1999 by Joe Comiskey -  joecomiskey@netzero.net"    Recipe by: Ming Tsai

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Nutrition

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Serving Size: 1 Serving (831g)
Recipe Makes: 4

Calories: 1298
Calories from Fat: 950 (73%)

Amt Per Serving		% DV

	Total Fat 105.6g	141 %
	Saturated Fat 41.8g	209 %
	Monounsaturated Fat 41.5g
	Polyunsanturated Fat 14.9g
Cholesterol 1495.1mg		460 %
Sodium 459.3mg		16 %
Potassium 1697mg		45 %
Total Carbohydrate 61.7g		18 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 48.5g
Protein 34.7g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1298

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