STRAIGHT WHARF RESTAURANT | Boston
Gabriel Frasca’s first passion was journalism, but a semester
off from college changed his professional plans. In 1994, he landed
a position under Gordon Hamersley at Hamersley’s Bistro.
Exposed to the world of fine-dining and French cooking, Frasca put
writing on the back burner. Now with over a decade of experience
in some of the finest kitchens in Boston, New York and Europe, Frasca
has assimilated disparate philosophies and techniques into his own
approach to cooking. For the past 2½ years, he has impressed
Boston diners at Spire, offering inventive, ingredients-driven
cuisine with influences from France, Spain, Portugal and Italy.
Looking back on some of his mentors, Frasca comments, “Gordon
Hamersley taught me to want it. Gordon Becker taught me to love
it. Paul O’Connell taught me about the business. Martin Berasetegui
taught me about the beauty. And Michael Schlow taught me about the
perfection of it.” Now Frasca is off to his next challenge
– with chef and partner Amanda Lydon. Together they will be
co-Executive Chefs of Straight Wharf Restaurant in Nantucket,
breathing new life into the seasonal New England cuisine featured
at this popular summertime restaurant.
Pistachio Financier and Tarragon Ice Cream
Chefs Gabriel Frasca and Amanda Lydon of Straight Wharf Restaurant
– Boston, MA
Adapted by StarChefs.com
Yield: 8 Servings
- 150 grams “10X” sugar
- 30 grams flour
- 70 grams pistachios, ground to a flour-like consistency
- 100 grams butter, browned and steeped with rosemary
- 90 grams egg whites
Tarragon Ice Cream:
- 1 quart milk
- 4½ ounces granulated sugar
- ½ Tahitian vanilla bean, scraped
- 7 ounces egg yolks
- 2½ ounces trimoline or corn syrup
- 4½ ounces sugar
- 12 sprigs tarragon
- Salt to taste
For Pistachio Financier:
Sift all dry ingredients together. Alternating between the butter
and the egg whites, whisk in the wet ingredients until well-incorporated.
Cover and chill the mixture overnight.
Preheat a convection oven to 375ºF. Spoon the mixture into
lightly greased financier pans and bake for 8-9 minutes. (If you
are using a standard oven, bake the financiers for 14-15 minutes,
checking them after 8 minutes). The financiers are done when they
are dry. Allow them to sit for a few minutes and carefully remove
them from the pan.
For Tarragon Ice Cream:
Put a bain maire on ice. Boil the milk with half of the sugar; add
the vanilla bean, mix and set aside. Ribbon the yolks and remaining
sugar, and temper with the milk. Cook the mixture over medium heat
and, as you would for a crème Anglaise, stir constantly,
taking care not to scorch the mixture. It is done when the mixture
thickens enough to coat the back of a wooden spoon. Remove from
heat. Add the tarragon and mix. Cover and refrigerate the mixture
overnight. Strain through a fine chinois, and spin the mixture in
an ice cream maker according to the manufacturer’s directions.
To Assemble and Serve:
Put 1 warm financier on each serving plate. Place a scoop of tarragon
ice cream to the upper right of each plate and serve immediately.
Saracco Moscato d'Asti 2004