Monday, April 21, 2008
Friday, April 11, 2008
Menu
At Apicius all the students not in the masters class have to turn in a menu proposal with a theme. The winner will be head chef for a day in the schools new restaurant, Ganzo, with our menu being served. Here is mine.
Sean Walklin
King Chef Menu
Antipasti
Grilled squid stuffed with tomato
swiss chard envelopes with fontina
prawns with fresh borlotti beans
Primmi
Quail Risotto
Chestnut Tagliatelle with Wild Mushrooms
Gnocchi with Black Pepper and Goat Cheese sauce
Secondo
Grilled Lamb with Peppers and Aubergine Puree
Monkfish with Walknut and Agro Dolce
Poached Capon stuffed with black truffle, with boiled vegetables and salsa verde
Dolci
Mango and Strawberry “Lasagne” with caramel Sponge and Vanilla bean Gelato
Carnaroli Rice and Lemon Souffle
Chocolate Parfait and Chocolate Foam
The reason that I put these particular recipes together was because of my experience at Ganzo. Although I only worked there one day so far and had only one meal I feel like I have a good sense of what Ganzo is trying to be. Not just a restaurant and not just a learning opportunity Ganzo is a place where the people are the most important. The main goal off the excellent food, wine and atmosphere at ganzo is to stimulate people. Stimulate conversation, relationships and new understandings. What I tried to do is put together an interesting menu that would stimulate people. I tried to find recipes that were familiar and new or different at the same time. I did that because Ganzo is the same. New and different but at the same time comfortable and welcoming. When I went to gonzo with my Friends we all ordered different things and were surprised and pleased to see more than we expected, everytime. I want people to share and interact because of what they are eating. My theme is Ganzo.
Sean Walklin’s Menu
Antipasti
Grilled stuffed squid with tomato.
16 whole squid,
2 squid for stuffing
4 tablespoons olive oil
2 large ripe tomatoes
basil
sale pepe
for stuffing:
2 anchovy fillets 4 tablespoons olive oil
2 garlic cloves
flat leaf parsely
breadcrumbs equal to anchovy and squid in stuffing
2 tablespoons parmesan cheese
to serve: ciabatta bread, olive oil, basil leaves
make stuffing by putting anchovies, oil garlic and herbs into a food processor until finely chopped, add squid , bread crumbs and cheese and blend.
Stuff squid pockets with mixture (not too full) close with toothpicks.
Put olive oil, diced tomatoes and basil in pan and warm without boiling, season to taste.
Brush squid with oil and quickly grill for about a minute on each side on a hot pan. Remove toothpicks and move squid to the pan of sauce move gently in the sauce for a minute or two. Grill chiabatta bread and rub with garlic clove and drizzle with oil. Serve in bowls with sauce and garnish with the bread and basil leaves.
Swiss chard envelopes with Fontina
2 large swiss chard stalks
2 slices fontina
100g plain flour
2 eggs
3 tablespoons grated parmesan
100g breadcrumbs
500ml oil for frying
3 tablespoons shallot viniagrette
small bunch chives but into batons
salt pepper
Remove chard leaves from stalks blanch stalks in boiling salted water for 3-4 minutes until tender then drain and pat dry. Put chard leaves into boiling wate for about a minute then drain and pat dry.
Chard stalks will be pointed at tom where leaf was atatched. Trim off pointed part and cut into thin batons and set aside. Cut rest of stalk into an equal number about 7-8 cm long. Then slice these in half so you have identical pairs.
Cut cheese into slices just a little smaller than pieces of swiss chard. Keep chard slices in their pairs cut side up. Place a slice of fontina on one of the slices then put the other piece on top, cut side down. If chard is dry the cheese and chard will stay together like a sandwich. Place eggs in a bowl and whip. Put flour on large plate. On another plate mis 1 tablespoon parmesan and bread crumbs. dip in flour, egg and breadcrumbs at least twice. Mix remaining chard batons with leaves, salt pepper and remaining parmesan, tos with shallot vinaigrette and arrange on serving plate.
Heat oil and fry the “sandwiches” for about 2 minutes. Season with salt and arrange on top sprinkle with parmesan and chives.
Prawns with fresh borlotti beans
250 g fresh borlotti beans
1/2 head garlic, unpeeled and 3 cloves, chopped
1 celery stalk, chopped
bunch of sage
10 tablespoons olive oil
12 large fresh prawns (whole)
2 teaspoons sliced sweat chili pepper
1/2 glass white wine
2 tablespoons tomato passata
sale pepe
Cook beans in large pot with 1/2 head of garlic, celery, sage and 2 tablespoons olive oil. Cover with cold water and put a lid on and bring to a boil, skimming off foam. Cook until sof then leave to cool in cooking water.
When beans are almost ready peel the prawns, leaving the heads. Cut along back and clean. Open up as much as possible (make a stock from the shells also) Cook prawns with olive oil. Add the chopped garlic and sliced chili. Cook over medium heat, not searing. Season, then sear with the backs down. Saute until cooked. With a slotted spoon remove the beans from the liquid into the pan you cooked prawns in. Season and bring to a boil. Add tomato passata and stock to create some sauce. Add prawns and mix everything together.Crush remaining garlic into a paste and chop parsley. Drizzle with olive oil and black pepper. Garnish with parsley and garlic.
Primmi
Quail Risotto
2.5 litres chicken stock
50g butter
1 onion chopped very finely
400g superfino carnaroli rice
125ml dry white wine
12 sage leaves, fried in olive oil
sale pepe
for mantecatura
75g cold butter, diced
100g grated parmesan or grada oadano
for quail stew
3 tablespoons olive oil
1 chopped shallot
1 carrot chopped
1 celery chopped
50 g pancetta chopped
rosemary, sage, bayleaf in bouquet garni
4 quail, breast and legs taken off and separated and carcasse kept for stock
1 teaspoon tomato paste
Put quail carcass in chicken stock, bring to a boil and then turn down the head and simmer for about 20 minutes. To make quail stew heat half olive oil in large pan, add the vegetables, pancetta and bouquet garni and cook slowly until vegetables soften.(about 4-5 min)
In separate pan heat the rest of the oil ad put in quail breast and legs, skin side down and cook 3-4 min until golden, seasoning also. Add to pan of vegetables and toss around for 3-4 min. Add tomato paste, cover with stock and simmer for 30 minutes, adding stock as needed. When quail is cooked, let it cool and pull meat off bones and flake it with your fingers. Put meat back in cooking juices and set aside.
Make risotto by adding butter then adding onion. Add rice and stir around to coat in the butter and toast the grains. Add wine and let evaporate. Add stock as needed and keep stirring. After about 10 min and flaked quail meat and juices. Cook another 7-8 min but make sure risotto will still be al-dente. Turn down heat and add montecatura. Garnish with fried sage leaves.
Chestnut Tagliatelle with wild mushrooms.
400g 00 flour
100g chestnut flour
1tblspns olive oil
15 egg yolks
pinch of salt
for mushroom sauce
300g mixed wild mushrooms
100g diced butter
2 garlic cloves
1/2 glass white wine
handful of parsley, chopped
chives cut in short lengths
30-40g grated parmesan
sale pepe
Make pasta by sieving the flours together and making a well for yolks.
Mushroom sauce: clean mushrooms, trim stalks and tear into even pieces, with stalks on. Heat half the butter in a pan and add garlic. Add mushrooms for 2 min and then the win. Season and take off heat. Boil pasta in salted water. Add pasta to sauce and toss. Add in rest of butter and chopped parsley and chives.
Gnocchi with black pepper and goats cheese sauce.
Gnocchi dough
1 kg potatoes
2 small eggs
about 320g flour
sale
2 tbspn black pepper
3 tblspn milk
160g soft goats cheese broken into pieces
small bunch of chives, some chopped some in batons
2 tblspn grated parmesan
make the gnocchi dough the normal way but with the black pepper added into the dough. Shape the gnocchi.
Warm the milk in saute pan, add goats cheese and let it melt gently to form a thick sauce, grind in black pepper to taste.
Bring a large pot of salted water to boil and cook gnocchi. Lift them into to sauce and sprinkle on chopped chives and toss gnocchi carefully. Add parmesan and water if needed. Garnish with batons.
Secondo
Grilled lamb with peppers and aubergine puree
2 aubergines
2 garlic cloves
rosemary
150ml olive oil
1 onion, diced
1 re pepper, deseeded and diced
1 yelllow pepper, diced
3 spring onions
1 tablespoon tomato paste
basil
1 tablespoon tomato passata
4 lamb filets each about 180g
8 tablespoons lamb sauce
2 handfuls mixed leaves
2 tablespoons vinaigrette
sale pepe
Preheat oven to 220c. Halve aubergines lengthwise then set aside. Using a sharp knife cut flesh in angles to make a diamond pattern. Slice garlic and insert into cuts, along with rosemary. Place the aubergine back together and wrap in foil. Bake for 25-30 minutes.
Heat a saucepan add 2 tblspns oil and cook onions without allowing them to color. Add peppers and season. Cook 10-15 min until soft but not mushy.
Remove aubergines from foil and remove garlic and rosemary from the cuts. Spoon out the flesh and set aside to cool and dry, then chop finely. Heat oil in a saucepan and cook spring onions. Add aubergine flesh and tomato paste and cook for about 5 min. Add pan of peppers back to the heat, adding basil and tomato passata and simmer, adding 2 tblspns oil. Heat a pan on high and season lamb. Brush with oil and cook for 2 min on each side. Warm lamb sauce and toss salad leaves with the vinaigrette. Spoon aubergine puree on side of plate put peppers in middle and salad on other side. Slice lamb and place on peppers. Spoon on lamb sauce and drizzle olive oil.
Poached Capon stuffed with black truffle, with boiled vegetables and salsa verde
4 capon breast
10g black truffle, thinly sliced
200ml chicken stock
1 carrot sliced
1 celery chopped
8 baby new potatoes
salsa verde
sale pepe
Insert a knife into capon breast and make a pocket, slide in black truffly
season and wrap in cling film. Poach in simmering water.
cook celery, carrot and potatoes in chicken stock. slice capon and arange on plate with salsa verde on the side
Monkfish with walnut and agrodolce
2tblspns walnut paste
2tblspns white wine vinegar
4tblspns olive oil
2 swiss chard stalks with leaves
2tblspns vegetable oil
12 caper berries
4 monkfish tails about 220g each
4tblspns vinaigrette
2 handfulls rocket
sale pepe
for agrodolce sauce
5tblspns white wine vinegar
70 caster sugar
100g capers in brine, drained washed and dried
100ml olive oil
Make agrodolce by putting vinegar and sugar in small pan and reducing. Hand blend capers, slowly adding syrup then blend in oil slowly until creamy. Transfer to small pan and keep on low heat without boiling for about 15-20 min. Leave to cool. Mix 1 1/2 tblspns agrodolce sauce with walnut paste then slowly mix in the vinegar and half the oil the sauce will become paler. Separate chard stalks from leaves. Cut stalks into batons 5mm wide. Blanch in boiling salted water for a couple minutes. then so the same with the leaves. Mix together in a bowl. Put pan on to heat and add vegetable oil. Season fish and cook for 3-4 min on each side then turn heat down and let it relax. Season chard and toss in half the vinaigrette. Mix caper berries with rocket and toss with other half of vinaigrette. Spoon sauce on plates and arrange chard on top. Place fish on that, spoon on pan juices and top with rocket and caper.
Dolci
Strawberry and mango “lasagne” and vanilla bean gelato with caramel sponge
4 ripe mangoes
400g strawberries
for sponge
300ml condensed milk
140g beaten egg
90g flour
5g baking powder
100g butter
2 tblspns golden syrup
pinch of spices (cinnamon, cloves)
Day before serving peel mangoes and slice very thinly. Wash, hull and dry strawberrys and slice lengthwise, just thicker than the mangoes. Keep trimmings from mango and lend to a puree, place in fridge. Line a container in cling film. Line base with mango slices with no gaps. Next layer strawberries. Repeat 3 more times and finish with mango slices. Cover with cling film. Put another container on top then flip so extra juices will run out. Place in fridge for 12 hours.
For sponge, make a caramel then preheat oven to 150 and prepar a baking dish. Wisk caramel and all other ingredients and pour into baking tish and bake for 25 min. When ready to serve cut lasagne into slices. Garnish with sugar and glaze with a blowtorch. Place caramel sponge next to slice and top with vanilla bean gelato. Garnish with mango puree.
Carnaroli rice and lemon souffle
200g carnaroli rice
2 litres milk
1/2 vanilla pod, cut sideways
25g orange juice
50g castor sugar
50g unsalted butter
3 big lemons, preferably sorrento, or oranges
65g cornflour
3 gelatine leaves soaked in water and squeezed
for meringue
250g egg whites
190g castor sugar
Put a tray in fridge. Heat over to 200c
put 80g of rice in a pan with half the mild and bring to a boil. Simmer and overcook until rice is really soft. Blend with a hand mixer anf put through a sieve. Put rest of milk in a pan with the vanilla pod, scraping in seeds and bringing to a boil. Add remaining rice and cool al dente. Drain through a sieve and take out vanilla pod and spread rice on chilled tray. Set aside. Warm orange juice and sugar in a pan, when dissolved take off heat and add butter and whisk. Set aside. Trim edges of fruit and cut in half. Scoop out flesh and discard. Put halves in fridge for about an hour. Brush insides of fruit with orange juice mix. Lay upside down and place back in fridge for 5 min. Chop cooled rice into smaller pieced. Take ricemilk mix and heat, except about 4tblspns. When heated add cornflour and add gelatine. Pour mixture over rice grains. Make the meringue by whisking egg whites and add sugar. Fold meringue with rice mix. Spoon mix into empty fruit and bake about 8 min. Top with sugar.
chocolate parfait and foam
225ml whipping cream
170g amedei chuaco at least 70% cocoa
75g egg whites
70g castor sugar
30g dextrose
for foam
225g amedei toscano at least 70% cocoa
20g castor sugar
250g still mineral water
Whisk cream until firm and holds peaks. Put in fridge.
Melt chocolate. Put eggwhites and sugars in a separate bowl over simmering water, whisking until sugar is melted and mixture is hot to touch. Take off heat and whisk until it is cold and firm.Fold in meringue to chocolate. in slowly and add the cream. Line a tray with cling film and spoon in mixture. Freeze for at least 3 hours.
For foam
melt chocolate. Put sugar and mineral water into a pan and bring to a boil. Take off heat and whisk in chocolate a little at a time. Put through a sieve then into the soda siphon. Close and charge with gas, while liquid is still hot. Shake and put in fridge. Serve parfait sliced with foam next to it
Sean Walklin
King Chef Menu
Antipasti
Grilled squid stuffed with tomato
swiss chard envelopes with fontina
prawns with fresh borlotti beans
Primmi
Quail Risotto
Chestnut Tagliatelle with Wild Mushrooms
Gnocchi with Black Pepper and Goat Cheese sauce
Secondo
Grilled Lamb with Peppers and Aubergine Puree
Monkfish with Walknut and Agro Dolce
Poached Capon stuffed with black truffle, with boiled vegetables and salsa verde
Dolci
Mango and Strawberry “Lasagne” with caramel Sponge and Vanilla bean Gelato
Carnaroli Rice and Lemon Souffle
Chocolate Parfait and Chocolate Foam
The reason that I put these particular recipes together was because of my experience at Ganzo. Although I only worked there one day so far and had only one meal I feel like I have a good sense of what Ganzo is trying to be. Not just a restaurant and not just a learning opportunity Ganzo is a place where the people are the most important. The main goal off the excellent food, wine and atmosphere at ganzo is to stimulate people. Stimulate conversation, relationships and new understandings. What I tried to do is put together an interesting menu that would stimulate people. I tried to find recipes that were familiar and new or different at the same time. I did that because Ganzo is the same. New and different but at the same time comfortable and welcoming. When I went to gonzo with my Friends we all ordered different things and were surprised and pleased to see more than we expected, everytime. I want people to share and interact because of what they are eating. My theme is Ganzo.
Sean Walklin’s Menu
Antipasti
Grilled stuffed squid with tomato.
16 whole squid,
2 squid for stuffing
4 tablespoons olive oil
2 large ripe tomatoes
basil
sale pepe
for stuffing:
2 anchovy fillets 4 tablespoons olive oil
2 garlic cloves
flat leaf parsely
breadcrumbs equal to anchovy and squid in stuffing
2 tablespoons parmesan cheese
to serve: ciabatta bread, olive oil, basil leaves
make stuffing by putting anchovies, oil garlic and herbs into a food processor until finely chopped, add squid , bread crumbs and cheese and blend.
Stuff squid pockets with mixture (not too full) close with toothpicks.
Put olive oil, diced tomatoes and basil in pan and warm without boiling, season to taste.
Brush squid with oil and quickly grill for about a minute on each side on a hot pan. Remove toothpicks and move squid to the pan of sauce move gently in the sauce for a minute or two. Grill chiabatta bread and rub with garlic clove and drizzle with oil. Serve in bowls with sauce and garnish with the bread and basil leaves.
Swiss chard envelopes with Fontina
2 large swiss chard stalks
2 slices fontina
100g plain flour
2 eggs
3 tablespoons grated parmesan
100g breadcrumbs
500ml oil for frying
3 tablespoons shallot viniagrette
small bunch chives but into batons
salt pepper
Remove chard leaves from stalks blanch stalks in boiling salted water for 3-4 minutes until tender then drain and pat dry. Put chard leaves into boiling wate for about a minute then drain and pat dry.
Chard stalks will be pointed at tom where leaf was atatched. Trim off pointed part and cut into thin batons and set aside. Cut rest of stalk into an equal number about 7-8 cm long. Then slice these in half so you have identical pairs.
Cut cheese into slices just a little smaller than pieces of swiss chard. Keep chard slices in their pairs cut side up. Place a slice of fontina on one of the slices then put the other piece on top, cut side down. If chard is dry the cheese and chard will stay together like a sandwich. Place eggs in a bowl and whip. Put flour on large plate. On another plate mis 1 tablespoon parmesan and bread crumbs. dip in flour, egg and breadcrumbs at least twice. Mix remaining chard batons with leaves, salt pepper and remaining parmesan, tos with shallot vinaigrette and arrange on serving plate.
Heat oil and fry the “sandwiches” for about 2 minutes. Season with salt and arrange on top sprinkle with parmesan and chives.
Prawns with fresh borlotti beans
250 g fresh borlotti beans
1/2 head garlic, unpeeled and 3 cloves, chopped
1 celery stalk, chopped
bunch of sage
10 tablespoons olive oil
12 large fresh prawns (whole)
2 teaspoons sliced sweat chili pepper
1/2 glass white wine
2 tablespoons tomato passata
sale pepe
Cook beans in large pot with 1/2 head of garlic, celery, sage and 2 tablespoons olive oil. Cover with cold water and put a lid on and bring to a boil, skimming off foam. Cook until sof then leave to cool in cooking water.
When beans are almost ready peel the prawns, leaving the heads. Cut along back and clean. Open up as much as possible (make a stock from the shells also) Cook prawns with olive oil. Add the chopped garlic and sliced chili. Cook over medium heat, not searing. Season, then sear with the backs down. Saute until cooked. With a slotted spoon remove the beans from the liquid into the pan you cooked prawns in. Season and bring to a boil. Add tomato passata and stock to create some sauce. Add prawns and mix everything together.Crush remaining garlic into a paste and chop parsley. Drizzle with olive oil and black pepper. Garnish with parsley and garlic.
Primmi
Quail Risotto
2.5 litres chicken stock
50g butter
1 onion chopped very finely
400g superfino carnaroli rice
125ml dry white wine
12 sage leaves, fried in olive oil
sale pepe
for mantecatura
75g cold butter, diced
100g grated parmesan or grada oadano
for quail stew
3 tablespoons olive oil
1 chopped shallot
1 carrot chopped
1 celery chopped
50 g pancetta chopped
rosemary, sage, bayleaf in bouquet garni
4 quail, breast and legs taken off and separated and carcasse kept for stock
1 teaspoon tomato paste
Put quail carcass in chicken stock, bring to a boil and then turn down the head and simmer for about 20 minutes. To make quail stew heat half olive oil in large pan, add the vegetables, pancetta and bouquet garni and cook slowly until vegetables soften.(about 4-5 min)
In separate pan heat the rest of the oil ad put in quail breast and legs, skin side down and cook 3-4 min until golden, seasoning also. Add to pan of vegetables and toss around for 3-4 min. Add tomato paste, cover with stock and simmer for 30 minutes, adding stock as needed. When quail is cooked, let it cool and pull meat off bones and flake it with your fingers. Put meat back in cooking juices and set aside.
Make risotto by adding butter then adding onion. Add rice and stir around to coat in the butter and toast the grains. Add wine and let evaporate. Add stock as needed and keep stirring. After about 10 min and flaked quail meat and juices. Cook another 7-8 min but make sure risotto will still be al-dente. Turn down heat and add montecatura. Garnish with fried sage leaves.
Chestnut Tagliatelle with wild mushrooms.
400g 00 flour
100g chestnut flour
1tblspns olive oil
15 egg yolks
pinch of salt
for mushroom sauce
300g mixed wild mushrooms
100g diced butter
2 garlic cloves
1/2 glass white wine
handful of parsley, chopped
chives cut in short lengths
30-40g grated parmesan
sale pepe
Make pasta by sieving the flours together and making a well for yolks.
Mushroom sauce: clean mushrooms, trim stalks and tear into even pieces, with stalks on. Heat half the butter in a pan and add garlic. Add mushrooms for 2 min and then the win. Season and take off heat. Boil pasta in salted water. Add pasta to sauce and toss. Add in rest of butter and chopped parsley and chives.
Gnocchi with black pepper and goats cheese sauce.
Gnocchi dough
1 kg potatoes
2 small eggs
about 320g flour
sale
2 tbspn black pepper
3 tblspn milk
160g soft goats cheese broken into pieces
small bunch of chives, some chopped some in batons
2 tblspn grated parmesan
make the gnocchi dough the normal way but with the black pepper added into the dough. Shape the gnocchi.
Warm the milk in saute pan, add goats cheese and let it melt gently to form a thick sauce, grind in black pepper to taste.
Bring a large pot of salted water to boil and cook gnocchi. Lift them into to sauce and sprinkle on chopped chives and toss gnocchi carefully. Add parmesan and water if needed. Garnish with batons.
Secondo
Grilled lamb with peppers and aubergine puree
2 aubergines
2 garlic cloves
rosemary
150ml olive oil
1 onion, diced
1 re pepper, deseeded and diced
1 yelllow pepper, diced
3 spring onions
1 tablespoon tomato paste
basil
1 tablespoon tomato passata
4 lamb filets each about 180g
8 tablespoons lamb sauce
2 handfuls mixed leaves
2 tablespoons vinaigrette
sale pepe
Preheat oven to 220c. Halve aubergines lengthwise then set aside. Using a sharp knife cut flesh in angles to make a diamond pattern. Slice garlic and insert into cuts, along with rosemary. Place the aubergine back together and wrap in foil. Bake for 25-30 minutes.
Heat a saucepan add 2 tblspns oil and cook onions without allowing them to color. Add peppers and season. Cook 10-15 min until soft but not mushy.
Remove aubergines from foil and remove garlic and rosemary from the cuts. Spoon out the flesh and set aside to cool and dry, then chop finely. Heat oil in a saucepan and cook spring onions. Add aubergine flesh and tomato paste and cook for about 5 min. Add pan of peppers back to the heat, adding basil and tomato passata and simmer, adding 2 tblspns oil. Heat a pan on high and season lamb. Brush with oil and cook for 2 min on each side. Warm lamb sauce and toss salad leaves with the vinaigrette. Spoon aubergine puree on side of plate put peppers in middle and salad on other side. Slice lamb and place on peppers. Spoon on lamb sauce and drizzle olive oil.
Poached Capon stuffed with black truffle, with boiled vegetables and salsa verde
4 capon breast
10g black truffle, thinly sliced
200ml chicken stock
1 carrot sliced
1 celery chopped
8 baby new potatoes
salsa verde
sale pepe
Insert a knife into capon breast and make a pocket, slide in black truffly
season and wrap in cling film. Poach in simmering water.
cook celery, carrot and potatoes in chicken stock. slice capon and arange on plate with salsa verde on the side
Monkfish with walnut and agrodolce
2tblspns walnut paste
2tblspns white wine vinegar
4tblspns olive oil
2 swiss chard stalks with leaves
2tblspns vegetable oil
12 caper berries
4 monkfish tails about 220g each
4tblspns vinaigrette
2 handfulls rocket
sale pepe
for agrodolce sauce
5tblspns white wine vinegar
70 caster sugar
100g capers in brine, drained washed and dried
100ml olive oil
Make agrodolce by putting vinegar and sugar in small pan and reducing. Hand blend capers, slowly adding syrup then blend in oil slowly until creamy. Transfer to small pan and keep on low heat without boiling for about 15-20 min. Leave to cool. Mix 1 1/2 tblspns agrodolce sauce with walnut paste then slowly mix in the vinegar and half the oil the sauce will become paler. Separate chard stalks from leaves. Cut stalks into batons 5mm wide. Blanch in boiling salted water for a couple minutes. then so the same with the leaves. Mix together in a bowl. Put pan on to heat and add vegetable oil. Season fish and cook for 3-4 min on each side then turn heat down and let it relax. Season chard and toss in half the vinaigrette. Mix caper berries with rocket and toss with other half of vinaigrette. Spoon sauce on plates and arrange chard on top. Place fish on that, spoon on pan juices and top with rocket and caper.
Dolci
Strawberry and mango “lasagne” and vanilla bean gelato with caramel sponge
4 ripe mangoes
400g strawberries
for sponge
300ml condensed milk
140g beaten egg
90g flour
5g baking powder
100g butter
2 tblspns golden syrup
pinch of spices (cinnamon, cloves)
Day before serving peel mangoes and slice very thinly. Wash, hull and dry strawberrys and slice lengthwise, just thicker than the mangoes. Keep trimmings from mango and lend to a puree, place in fridge. Line a container in cling film. Line base with mango slices with no gaps. Next layer strawberries. Repeat 3 more times and finish with mango slices. Cover with cling film. Put another container on top then flip so extra juices will run out. Place in fridge for 12 hours.
For sponge, make a caramel then preheat oven to 150 and prepar a baking dish. Wisk caramel and all other ingredients and pour into baking tish and bake for 25 min. When ready to serve cut lasagne into slices. Garnish with sugar and glaze with a blowtorch. Place caramel sponge next to slice and top with vanilla bean gelato. Garnish with mango puree.
Carnaroli rice and lemon souffle
200g carnaroli rice
2 litres milk
1/2 vanilla pod, cut sideways
25g orange juice
50g castor sugar
50g unsalted butter
3 big lemons, preferably sorrento, or oranges
65g cornflour
3 gelatine leaves soaked in water and squeezed
for meringue
250g egg whites
190g castor sugar
Put a tray in fridge. Heat over to 200c
put 80g of rice in a pan with half the mild and bring to a boil. Simmer and overcook until rice is really soft. Blend with a hand mixer anf put through a sieve. Put rest of milk in a pan with the vanilla pod, scraping in seeds and bringing to a boil. Add remaining rice and cool al dente. Drain through a sieve and take out vanilla pod and spread rice on chilled tray. Set aside. Warm orange juice and sugar in a pan, when dissolved take off heat and add butter and whisk. Set aside. Trim edges of fruit and cut in half. Scoop out flesh and discard. Put halves in fridge for about an hour. Brush insides of fruit with orange juice mix. Lay upside down and place back in fridge for 5 min. Chop cooled rice into smaller pieced. Take ricemilk mix and heat, except about 4tblspns. When heated add cornflour and add gelatine. Pour mixture over rice grains. Make the meringue by whisking egg whites and add sugar. Fold meringue with rice mix. Spoon mix into empty fruit and bake about 8 min. Top with sugar.
chocolate parfait and foam
225ml whipping cream
170g amedei chuaco at least 70% cocoa
75g egg whites
70g castor sugar
30g dextrose
for foam
225g amedei toscano at least 70% cocoa
20g castor sugar
250g still mineral water
Whisk cream until firm and holds peaks. Put in fridge.
Melt chocolate. Put eggwhites and sugars in a separate bowl over simmering water, whisking until sugar is melted and mixture is hot to touch. Take off heat and whisk until it is cold and firm.Fold in meringue to chocolate. in slowly and add the cream. Line a tray with cling film and spoon in mixture. Freeze for at least 3 hours.
For foam
melt chocolate. Put sugar and mineral water into a pan and bring to a boil. Take off heat and whisk in chocolate a little at a time. Put through a sieve then into the soda siphon. Close and charge with gas, while liquid is still hot. Shake and put in fridge. Serve parfait sliced with foam next to it
Tuesday, April 8, 2008
Pics
To watch the college championship we had to wait until 3 AM. Luckily my wine class was switched from 12 today to a field trip to a vineyard on friday. A bar stayed open past regulations to show the game. There was a pretty large group of Kansas fans there in Jayhawks jerseys and I was rooting for them also as they had an Alaskan, Mario Chalmers who played high school ball at the same time I did. Pretty exciting game with the Alaskan hitting a big shot to send it to over time, where they won. He also got MVP! Anyway I just wanted to put some pics up so here they are, all from this semester.
Monday, April 7, 2008
Dinner Party
Last monday, at the end of my baking techniques class (Monday 9AM to 1130) the head instructor Andrea asked for volunteers to help with a dinner that night. Scott and I volunteered and we were asked to come in at 3 with our chef gear on. We got there a little early and were put right to work. My school had just opened a restaurant called Ganzo (means cool in
italian) near Santa Croce which was staffed by student volunteers and had food cooked by students from the masters class. The affiliated art school (FUA where Brittany went last semester) helped design many parts of the restaurant and menu layout. Anyway due to the restaurant being open almost everyone was always halfway across town so they were short handed for a dinner they were putting on at the school for about 50 english doctors and scientists and their families. As soon as we got there we began prep work. I cut up quail eggs, atichoke and asparagus in assorted shapes and siz
es. After the chopping was done I made a fondue out of 600 ml of milk which i brought to a weak boil and then took off heat. I stirred in a large bag of parmesia
n and put on heat for about 30 seconds, after which i periodically added milk out of the 1000 ml carton while the pot was off heat until all the milk was added. When the consistency was right I added salt and a little nutmeg. After the fondue I was put to work creating the appertivo. First I used a pastry bag to spread a salmon mousse onto crostini and then put canals of caviar (canal is a technique using two spoons to put thick sauce or puree on a plate in an attractive way) topped with a sprig og gr
een and they were done. I also cut up pecorino and arranged it on a plate with walnut and honey.W
e spent about an hour putting together all kinds of appertivo. A
fter the antipasti were finished we began to prep the main courses. We made gorgonzola gnocchi, toasted the artichoke risotto and seared beef with rosemary and olive oil . Andrea was skilled with molecular cooking so we mixed olive oil with a powder that was odorless and tasteless and made the olive oil a solid. It was placed inside ravioli and had a excellent taste. For pasrt of the dessert they made a foam out of espresso and baked a special kind of sugar in silk sheets that created an amazing crystal, glass effect that looked like ice sculptures. At about 5 we all ate a meal of pasta with ragu and red wine. Once guests arrived we started cooking! We finished the risotto and cooked the ravioli, which we plated with lightly sauteed radicchio and the fondue. W
e cooked the gnocchi with a tomato confit (lightly cooked) and plated it with basil and other herbs that we had fried previously. The sauce was a saffron olive oil. We also had a broccoli quiche that was excellent. It was fun actually cooking and plating food for real people instead of for ourselves or teachers. Second course we finished the beef which we plated with a blueberry sauce and an edible flower in applesauce. For desert there was a tomato sorbet to cleanse the palate and then tiramusu with the sugar crystals and coffee foam. After the night was over we had spumante and relaxed. It was alot of fun and a little taste of what working in a restaurant could be like.
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