This month, you get easily readable/printable PDFs. Merci, Chef!
Chef Kelly Cattani - November 2018
1 cup AP flour
1 Tbsp baking powder
1 tsp salt
0.25 tsp pepper
1 zucchini, grated (250mL total grated zucchini)
½ cup green onion, sliced thinly
½ cup cottage cheese
1 egg
1 Tbsp olive oil
Combine flour, baking powder, salt and pepper. Make a well in center and add zucchini, green onion, cottage cheese, egg and olive oil. Mix until just combined.
Heat butter or oil on a non-stick frying pan or griddle set over medium high heat.
Drop one tablespoon of batter onto cooking surface. Use an offset spatula to flatten the griddle cake. Repeat to fill available area. After two minutes (or when the bottom of the cake starts to brown) flip the cake over and continue cooking until both sides are golden brown.
Remove the cakes to a paper towel lined plate or pan. Continue until all the batter has been used.
Serve immediately or cool down and wrap. To reheat place in oven, toaster or deep fry until warmed throughout.
Roasted Grape Tomatoes
2 clamshells of grape tomatoes
2 Tbsp olive oil
salt and pepper
sugar
Toss halved or full cherry or grape tomatoes with a little olive oil, salt and pepper, and some sugar. Lay on parchment lined pan in a single layer, with a small amount of space between each tomato.
Roast in 400*F oven 10-15 minutes, or until the skins are charred slightly
Turn down the oven to 300*F and continue to cook for 10 minutes. Remove from oven, let cool.
Use immediately or let cool all the way, pack into a container and refrigerate for up to 5 days.
Smashed Avocado
3 ripe avocados
1 Tbsp coarse salt
1/2 fresh lime
Halve the avocados, remove the pit, scoop out the flesh and chop coarsely. Place it in a bowl and sprinkle with a little coarse salt. Squeeze half the lime over it and mix to combine. While mixing press the avocado against the sides of the bowl to smash it up. Taste and adjust seasoning.
Hard-Boiled Egg or Fried Quail Egg
For hard-boiled egg garnish: 1 peeled hard-boiled egg: grate finely and do not compress. Sprinkle with salt and pepper (do not mix to incorporate) and use a delicate garnish.
For quails’ eggs: grease a non stick frying pan and let it heat up on medium- high heat. Meanwhile crack quails’ eggs into small (2oz) portion cups taking care not to puncture the yolk. Fry as you would a chicken egg, leaving the egg sunny side up. Remove it to a plate and serve or use right away.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
Pumpkin soup, then cracker dough, then roasted pumpkin and pumpkin puree, then bake crackers, then puree the soup
Pumpkin Soup (Alain Ducasse Recipe)
yield: 14 cups
6 tablespoons extra-virgin olive oil
3 onion, thinly sliced
3 leek (white part only), thinly sliced
3 pound sugar pumpkin, cut into small chunks and peeled
4.5 L chicken broth
Fine sea salt
Freshly ground black pepper
In a medium stockpot, heat the olive oil over medium heat. Add the sliced onion and leek, and cook for 2 to 3 minutes, stirring frequently, until they soften and begin to look translucent. Stir in the pumpkin and a dash of salt and pepper. Add the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Remove from the heat. Transfer the mixture to a blender and puree until smooth. Adjust the seasoning to taste.
Roasted Pumpkin with Fresh Herbs
1 lb pumpkin flesh, small diced
olive oil
2 sprigs fresh rosemary, minced fine
1 tsp garlic puree sugar salt and pepper
2 Tbsp flat leaf parsley, minced fine
Toss together diced pumpkin, garlic and rosemary. Add enough olive oil to coat, season with salt, pepper and sugar. Roast in 350*F oven for 30 minutes or until cooked through. Toss with minced flat leaf parsley. Taste and adjust seasoning. Hold hot until service.
Pumpkin Puree
1 lb pumpkin flesh, peeled and diced
salt and pepper
2 Tbsp maple syrup
2 Tbsp cream cheese
Steam or boil pumpkin until completely soft. Puree with maple syrup, cream cheese, salt and pepper. Taste and adjust seasoning.
Grain and Seed Crackers
1.75 cups whole wheat flour
1.5 cups all purpose flour
0.75 tsp salt
0.33 cups vegetable oil
1.5 cup tepid water
0.5 tsp baking powder
1 Tbsp chia seeds
1 Tbsp ground pumpkin seeds
1 tsp poppy seeds
2 Tbsp ground quick oats
Combine all dry ingredients. Make a well in center and add oil and tepid water. Gently incorporate wet ingredients into dry. Once dough has come together knead gently four times, wrap well with plastic wrap and allow to rest for 20 minutes.
Pre-heat oven to 350*F. Divide the dough into 4 pieces. On a floured surface roll out one piece of the cracker dough very thinly (2mm thick approximately). Dock with two forks, or with a docker. Use a rolling cutter to cut the dough into squares. Transfer it to parchment paper lined baking sheets. Dab each square with olive oil and sprinkle with sesame seeds or coarse salt (or poppy seeds or everything spice, etc) and bake 15-20 minutes or until the crackers are golden brown and crispy.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
team one: sautéed mushrooms, crepes, make leek strings, make sauce Robert, tie up crepe bundles *we will hold hot sauce Robert. We will heat crepe bundles just prior to service. Note: We would like to be able to use some sautéed mushrooms for the plate presentation if possible
team two: make leeks fondue, make chive cream sauce, boil water to cook gnocchi in, make gnocchi and cook it, mince 200mL fresh thyme *we will hold hot leeks, chive cream sauce in bain. We will heat the gnocchi just prior to service.
Basic Crepes
2 cups all purpose flour
8 large eggs, whisked
0.5 tsp salt
3 cups 2% milk
4 Tbsp melted butter
2x 8-10” non-stick frying pans
spray oil, heat resistant spatula, 2 oz ladle
Combine flour and salt. Add milk, eggs and butter. Stir until well combined. Strain through a regular mesh strainer. Allow batter to rest 15 minutes.
To cook crepes: heat up two 8-10” non-stick frying pans over medium high heat. Spray with spray oil. Lift pan off the heat and ladle 2oz of crepe batter into the pan while swirling the pan to spread the batter out to the edges. Use the dripping batter from the ladle to fill in any holes or empty spots. Return the pan to the heat and repeat the process in the second pan.
Once the first crepe begins to look golden brown around the edges and dry in the middle carefully lift it up and invert it to cook the reverse side. Do the same with the second crepe in the second pan. Let the reverse side of the crepe cook for one to two minutes then remove the crepe to a plate.
Stack the crepes directly on top of each other as they are removed from the pan. Continue to cook crepes until all the batter has been used. Wrap the plate full of crepes tightly with plastic wrap.
Note: The steam created by stacking the crepes and wrapping them in this way allows the crispy edges of the crepes to soften.
Sautéed Mushrooms
3 lbs assorted mushrooms, cleaned and medium diced (shiitake, portobella, cremini)
0.5 cup white wine
1 sprig fresh thyme, leaves picked and rough chopped
2 cloves garlic, minced
Salt and pepper
0.25 cup butter
Heat a pan over medium high heat. Add butter and mushrooms. Sauté gently until the mushrooms are approximately 50% cooked through. Add the garlic and thyme. Stir to combine. Add the white wine. Cook until the mushrooms are cooked through and start to dry out slightly. Season with salt and pepper and remove from heat. Allow to cool.
Mushroom Stuffed Crepes
dark green leek tops
prepared crepes
sautéed mushrooms
1 small block of plain cream cheese (or herb and garlic cream cheese)
Wash and cut dark green part of leeks into strings. Place in a pan and cover with cold water. Place pan on heat and bring to a boil. Remove pan from heat, strain out boiling water. Return leeks to pan and fill pan again with cold water to shock them. Strain again and lay leek strings on a paper towel lined pan or plate until required. Take care not to overcook the leeks or they will break when you attempt to tie them.
Line a hotel pan with parchment paper and spray it with spray oil.
Gently peel one crepe off the prepared stack of crepes and lay it on a cutting board. Add two or three tablespoons of mushroom filling to the center. Add a tablespoon of cream cheese. Pick up the edges of the crepe and gently tie the crepe closed with a leek string. Trim the top of the bundle (the excess crepe) with scissors.
Place the bundle in the prepared hotel pan. Continue to make bundles until you have one per guest. Wrap and refrigerate unused crepes. To freeze crepes remove them from the plate and wrap completely in plastic wrap. Label, date and freeze until required.
Reserve any remaining mushroom mixture for use when plating.
Sauce Robert
0.5 tsp sugar
0.5 tsp lemon juice
2 Tbsp butter
0.5 cup onions, sliced thinly
1 cup white wine
1 bay leaf
1 L demi glace
2 tsp Dijon mustard
In a small bowl stir together the sugar and lemon juice until all sugar is dissolved.
In a heavy bottomed sauce pan melt the butter. Add onions and cook until translucent, stirring frequently. You do not need/want any color on the onions. Add the wine and bay leaf. Allow the liquid to reduce by half. Add the demi-glace.
Allow the sauce to cook over medium high heat until it is thick enough to coat the back of a spoon (this is called nappé: When the sauce is the correct thickness it should stay in place on the back of a spoon and a finger run down the center of the spoon should create a valley that the sauce does not flood back into.)
Remove the sauce from the heat and whisk in the mustard and the lemon/sugar mixture. Taste it and adjust the seasoning if necessary. Strain the sauce through a fine mesh strainer into a heat proof container or into another small pot.
Hold it hot, well wrapped so that it does not reduce any further, in a water bath until it is required for service.
Parisienne Gnocchi
pâte à choux
boiling salted water in a large pot (6L or so)
piping bag
paring knife
strainer to remove the gnocchi from the water
ice bath to cool gnocchi down rapidly
Later (at the time of service) we will toss the gnocchi with melted butter, salt and pepper and fry in a very hot sauté pan to heat through.
To Prepare the pâte à choux:
500 mL water or milk
0.5 lb salted butter, cubed
360 g all purpose flour
8 large eggs plus 2 egg whites, whisked together
**for our purposes we will also be adding 2 Tbsp mixed chopped herbs – parsley, thyme, rosemary **
Place butter and water/milk in a medium sized heavy bottomed pot. Grab a sturdy wooden spoon. Have all ingredients at hand and roll down your sleeves. This take a bit of work.
Bring to a boil the water/milk and butter. Once the mixture is raising up the sides of the pot add all the flour all at once. Remove it from the heat and stir it vigorously. Smash the mixture against the sides of the pot to remove any lumps. All lumps *must* be busted up. Return the pot to the heat and continue stirring and mashing it until the mixture pulls away from the sides of the pot and the flour is slightly scorched on the bottom (should be a very thin golden-brown layer).
Dump the mixture into the bowl of an electric mixer (a Kitchen Aid for example) and fit it with the paddle attachment. Turn on the mixer to medium and mix for a minute, allowing the pastry to cool slightly. Add the mixed eggs one third at a time. Allow the eggs to FULLY incorporate before adding in more. Stop after the second addition and scrape down the bowl and paddle of the mixer. Scrape all the way to the center of the bottom of the mixing bowl. Resume mixing and add the last third of eggs.
**add the chopped mixed herbs**
Mix on medium high heat until the dough is shiny. A soft peak should form when you poke your finger into the dough and remove it (it is quick sticky). Scrape down the sides of the bowl and press plastic wrap directly on the surface of the dough until you are ready to cook the gnocchi.
Chive Cream Sauce
1 tbsp butter
0.25 cup shallot, minced
1 clove garlic, minced
1 cup white wine
1 L heavy cream
1 tsp Dijon mustard
1 cup chives, minced
Salt and pepper to taste
In a heavy bottomed pot set over medium heat melt butter, add shallot and garlic. Stir until fragrant and then add white wine. Reduce wine by about three quarters.
Add heavy cream. Allow sauce to reduce by about half (take care, this boils over easily) or until nappé. Add Dijon mustard.
Remove from heat and taste, season, taste again. Hold hot until required for service (ideally wrapped, in a heat proof container set in a bain marie). Add chives just prior to service.
Leeks Fondue
8 leeks, trimmed and washed thoroughly *ask chef to show you how to do this*
1 lb butter
3 sprigs fresh thyme
Salt and pepper
1 cup white wine
Cut leeks into a medium dice. In a heavy bottomed pot or rondeaux melt butter, add leeks and thyme sprigs. Cook over medium heat until leeks are nearly cooked through. Add wine and continue to cook until the liquid is evaporated. Remove from heat, season and taste. Place leeks fondue into a heat proof container, covered with plastic wrap, in a bain marie until needed for service.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
prepare spice mixture, fabricate trout and get it ready to fire, prepare pea puree, prepare vegetable garnish, prepare orange garnish, fire trout (just prior to service), very last minute we will make the pan sauce for which we will require 1 lb cubed butter
Ras el Hanout spice mixture
8 cardamom pods
6 allspice
2 piece cinnamon stick
2 dried red chilies
2 tsp black peppercorn
2 tsp coriander
2 tsp ground ginger
2 tsp ground turmeric
2 tsp dried mint leaves
1 tsp ground mace
1 tsp whole cloves
1 tsp anise seed
1 tsp nigella seed
Grind all these lovely things together until quite fine. Store in an airtight container until required.
Seared Spiced Trout with Oranges and Herbs
3kg fresh steelhead trout, skin on, filleted
25 thin slices of orange
Ras el Hanout spice blend
Salt and pepper
Fresh flat leaf parsley, thyme, basil, general fresh herbage
25 parchment paper squares, apx 3” x 3”
25 parchment rectangles apx 2” x 12”
Olive oil
1 lb cubed butter
Cut trout fillets into 25 squares measuring 2” x 2” and place in a hotel pan. Drizzle all with olive oil, salt and pepper and gently toss to coat.
Heat up a good quality steel or cast iron pan over high heat. Once it is SUPER hot place each the fish pieces, skin side down, taking care not to crowd the pan. Once the skin is crisp remove the fish to a sheet pan and repeat with remaining pieces. The pan needs to be very hot so take care to allow it to heat up sufficiently between batches of fish. Sear the skin side of all the pieces of trout.
Place parchment squares on a separate sheet pan. In the center of each square lay one slice of orange, followed by a level pile of fresh herbs. Tap the seared side of each piece of trout into the spice mixture, gently tapping off any excess. Place the fish atop the herbs, skin side facing upwards. Repeat for all remaining fish pieces. Wrap the parchment rectangle around the sides of fish, leaving the top exposed. Roll the two ends together and crease to secure the paper.
Just prior to service cook the trout in a 400*F oven. It will take 6-8 minutes only.
Pan Sauce
Once the trout is cooked *carefully* pour off the pan juice into a sauté pan. Heat it to boiling, remove it from heat and whisk in the prepared cold cubed butter. Taste and adjust seasoning. If needed add a touch of lemon juice or orange juice to round out the flavor.
Green Pea Puree
1 bag frozen green peas
Salt and pepper to taste
Olive oil
Place frozen peas in warm water to thaw. Drain them and puree with a little salt and pepper, adding olive oil as needed to ensure the puree is smooth. Taste and adjust seasoning. Wrap well and refrigerate until needed.
Snap Peas
5 per person (about 5 small bags needed)
Olive oil
Salt
Clean snap peas. Blanch for one minute in boiling water and shock in an ice bath. Strain and reserve until needed for service. At time of service heat through either in steamer or in the oven, season with salt and olive oil and serve.
Edamame
1 lb frozen shelled soy beans
Olive oil
Salt
Thaw frozen edamame in warm water. Strain and reserve until service. Heat at the same time as the snap peas and season with olive oil and salt
Fresh Orange
8 oranges
Zest all the oranges and dehydrate the zest under a heat lamp (we will use this if time allows it to dry enough).
Use a paring knife to clean the skin and pith off the oranges. Segment the oranges. Cut each segment into approximately 4 small pieces. Use, along with flatleaf parsley leaves, to garnish the plates.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
debone chicken, make chicken jus, stuff and roll chicken, steam chicken (chicken will take at least 1 hour in the steamer, and then about 20 minutes in the oven), rutabaga, celery/radish, parsley and celery leaves for garnish
Free Range Chicken Galantine Stuffed with Pork Sausage
5 large chickens
500 mL Dijon mustard
200 mL maple syrup
Salt and pepper
Olive oil
9 salt and pepper (or fairly plain) good sized raw pork sausages
Debone all of the chickens and immediately roast the bones for the jus.
Combine the maple syrup and Dijon mustard in a small bowl. Remove the casings from the sausages, attempting to preserve their cylindrical shape in the process.
Lay out enough plastic wrap to be able to encase the chicken once it is rolled. Season both sides of each chicken sparingly. Lay the chicken skin side down on the plastic wrap and open it up so that it fills a rectangular area with no gaps. Smear the inside with the Dijon/maple mixture. Lay a row of sausages lengthwise down the center of the chicken. Roll the bird up and then roll it tightly in plastic wrap. Roll it again in plastic wrap, securing the ends.
Steam the galantine until an instant read probe registers the internal temperature to be 165*F.
Remove the birds from the steamer. Carefully open the plastic wrap and transfer the birds to a 400*F oven to crisp the skin.
Remove from oven and slice into portions appropriate for one slice per person.
Chicken Jus
chicken bones
12 L chicken stock
4 onions, sliced thickly
2 Tbsp Cornstarch
200mL red wine
If time allows: chop the chicken bones into 1” long pieces.
Toss bones with oil and roast in a hot oven until well browned. Drain in a perforated pan. Use the drippings from the bones to sear off the onions in a large heavy bottomed pot. A little bit of color on them is ok. Add the roasted bones. Add chicken stock to cover the bones and boil at high heat until reduced by half. Add more stock and repeat until all the quantity of stock has been added to the pot. Let reduce by three quarters. Strain out the liquid and reserve. Discard the bones and onions.
Add the liquid to a smaller saucepan and bring it to a boil. Make a red wine and cornstarch slurry. Add only enough slurry to give the sauce body. Taste and season. Taste again. If needed a very small amount of honey and lemon juice may be added to this sauce to round out its flavor.
Butter Braised Celery and Radish
3 heads celery, trimmed and wash, leaves reserved for garnish!
2 lbs radish, trimmed and quartered
1 cup butter
salt and pepper
Slice celery on an extreme bias so that most pieces are approximately 2” long and 0.25” thick. Combine with the quartered radishes. Cook the vegetables just prior to the time of service.
Melt the butter in a saucepan. When it begins to foam add the vegetables. Keep the heat at medium high. As the vegetables are cooking baste them with the butter from the bottom of the pan. Once they are fully cooked remove them from the heat, season with salt and pepper and serve.
Rutabaga
5 large rutabagas
1 cups butter, melted
Salt
Large dice the rutabagas. Steam them until fully cooked and then place in the bowl of a mixer. Mix with paddle attachment until well smashed. Add melted butter and salt. Taste and adjust seasoning. Hold hot, covered, in a heatproof container, in a bain marie until service.
Chef Kelly Cattani - November 2018
For this course prepare items in this order:
Goat cheese mousse, honey dipped filo, maple sweetend “sour cream”, apple pie filling, green apple sauce, bee pollen – just needs to be busted up in a spice grinder or vitamix, honey – need to make a thumb bag or three for this, some ground cashews would add a little extra dimension if we have time to make some
The plate up for dessert: pipe “sour cream” onto plate, artfully arrange pastry triangle, top with apple pie filling, then pastry triangle, quenelle mousse on top. Dab sour apple sauce and honey, sprinkle bee pollen (and ground cashews) to garnish.
Goat Cheese Mousse
4 egg yolks
0.5 cup sugar
4 T cornstarch
pinch salt
2 cup 2% milk
0.5 cup goat cheese, crumbled
1 tsp vanilla extract
4 egg whites
1 Tbsp sugar whipped to stiff peaks and set aside until needed (do not refrigerate)
1 cup heavy cream, whipped to stiff peaks and set aside until needed (refrigerate)
Place yolks in medium sized mixing bowl and whisk until smooth.
Combine sugar, cornstarch and salt in a small pot over medium heat. Add milk while stirring. Cook until mixture begins to bubble and thicken, about 5 minutes, stirring constantly (make sure to scrape all the way to the edges of the pot).
Temper milk mixture slowly into egg yolks. Return the mixture to the pan and continue cooking until very thick. Remove from heat. Add vanilla. Add goat cheese. Whisk until the goat cheese is incorporated. Pass the mixture through a fine mesh sieve and place it inside a metal container set inside an ice bath. Press plastic wrap directly onto the surface of this mixture so that it does not form a skin. Once it has cooled to room temperature proceed with the mousse.
Fold egg whites into mousse in two additions. Fold whipped cream into mousse. Refrigerate until needed for service. Ideally for a minimum of 2 hours.
Apple Pie Filling
15 apples, peeled and quartered, cored and sliced (1 kg sliced apples)
2 Tbsp tapioca starch
5 Tbsp sugar
1 tsp cinnamon
pinch salt
Toss all ingredients together. Place in a hotel pan and wrap well with plastic wrap. Steam for 10 minutes, stir well and steam for 10 minutes more. Remove plastic wrap and let cool. Downsize and store until needed.
Honey Dipped Filo
1 roll of thawed filo pastry
200 mL melted honey
200 g melted butter
Coarse sugar
Brush one sheet of filo pastry with butter, then with honey. Top it with another sheet and push the two sheets together. Brush the second sheet with butter and honey, and then sprinkle with coarse sugar.
Cut the filo into half lengthwise. Then cut each half into long skinny rectangles. Place the prepared filo on a parchment lined pan. Repeat until there are at least two pieces per person.
Bake at 350*F until golden brown. Brush once more with melted honey when the pastry is removed from the oven. Let cool until required for service.
Honey - 300mL melted or otherwise liquid. Need to make several thumb bags prior to service.
Green Apple Sauce
8 granny smith apples, juiced and juice strained through fine mesh sieve
Honey to sweeten juice until delicious
Xanthan gum to thicken sauce
Cut apples into quarters and juice them (or blend in blender until completely pureed). Strain the juice through a fine mesh strainer. *Ideally, we need 500mL of juice.
Taste the juice and whisk in enough honey to balance the tartness of the apple. Add a pinch of salt.
Place the juice in a blender. Put on the lid of the blender and blend on high speed. Add 1/8 tsp xanthan gum to the blender and continue blending for one minute. If sauce is not quite thick enough add another 1/8 tsp xanthan.
Remove sauce from blender and place in a squeeze bottle until service.
Bee Pollen – 4 Tbsp needs to be busted up in a spice grinder or blender
Maple Sweetened “Sour Cream”
2 cups raw cashews, soaked 2- 3 hours or overnight, drained well
¾ cup olive oil **as needed to puree cashews**
1 lemon, zest and juice
0.5 tsp apple cider vinegar
2 tbsp maple syrup
Salt to taste
Puree everything together, adding only enough olive oil to allow cashews to puree. Push through strainer if necessary, to remove lumps. Refrigerate until service.
Chef Luc Jean - September 2017
Ingredients (Yield: 6 portions)
- 4 Russet potatoes
- 4 Egg yolks
- 2 cups Flour
- 1/4 cup Parsley (chopped fine)
- TT Salt
- 125 ml Parmesan Cheese
Method
- Boil potatoes with skin on in salted water until fully cooked
- Drain and peel them
- Pass the potatoes through a potato ricer and into a stainless mixing bowl.
- Add the flour, parsley, egg and pinch of slat.
- Mix until you form a nice pliable dough.
- Dust work survace with flour.
- Roll and cut the gnocchi.
- Bring a pot of salted water to a boil.
- Boil the gnocchi until they come up to the top of the water.
- Remove with a slotted spoon and cool in ice bath
Champagne Butter Ingredients (Yield: 300 ml)
- 1 Shallots
- 1 tsp Black peppercorns
- 250 ml Champagne or sparkling wine
- 1 Lemon juice
- 1 Lemon zest
- 1 tsp Honey
- 1/2 cup Heavy cream
- 1 cup Butter (cubed)
Method
- Put the shallots, peppercorns, lemon juice, lemon zest and honey in a stainless steel pot
- Reduce mixture by 3/4
- Add the heavy cream and reduce mixture again
- Cook mixture down until thickened
- Strain mixture into another pot or pan
- For every 1 cup of reduction, add 1 cup of cold cubed butter
- Once emulsified do not boil again
Chef Luc Jean - September 2017
Salad Ingredients (yield: 1 salad)
- 30g Arugula
- 50g Bartlett Pears
- 30g Candied Walnuts
- 20ml Dijon Vinaigrette
- 12g Crumbled goat cheese
- 6 Slices Beetroot
- 2 Pear chips
Method
- Cut the pears in half and remove the core.
- Shave the halves into thin strips using a Japanese mandolin.
- Put the shaved pear and arugula in a stainless steel bowl and mix with the Dijon vinaigrette
- Foldin the goat cheese and candied walnuts
- Peel the beetroot and thinly slice into rounds
- Lay the rounds in a circular pattern on a plate to form a circle
- Put the salad in themiddle of the beet circle.
- Garnish the salad with pear chips
Pear Chips Ingredients (Yield: 40 chips)
- 3 Bartlett Pears
- 200ml water
- 125g Granulated sugar
Method
- Preheat oven to 285F
- Bring the water and granulated sugar to a boil.
- Shave the pears paper thin.
- Line 2 sheet pans with parchment paper.
- Dip each slice in the syrup and lay out flat on the parchment paper.
- Put the pan in the oven and cook for 1.5 hours until the pears are lightly golden and dehydrated.
Candied Walnuts Ingredients (Yield: 1 KG)
- 500g Walnuts
- 100ml Honey
- 125g Brown sugar
- 1/2 tsp Salt
Method
- Preheat oven to 325F
- Line sheet pan with parchment paper
- Warm the honey up in a large pot
- When the honey is hot add the walnuts
- Sprinkle the brown sugar and salt to combine
- Spread the coated walnuts on the baking sheet and bake in the oven for 12 to 15 minutes
Dijon Vinaigrette Ingredients (Yield: 500ml)
- 2 Tbsp Dijon mustard
- 2 Tbsp Granulated sugar
- 2 Tbsp White vinegar
- 2 Tbsp Water
- 250 ml Canola oil
- 75 ml Olive oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Derived form the Spanish word Adobor which meanas "Marinade". Traditionally made with Meat, soy sauce, garlic, onion and vinegar as the main ingredients
Ingredients:
- 2 Chicken, whole
- 1 C White Vinegar
- 1 1/2 C Soy Sauce
- 2 Bay leaves
- 4 Potato, large diced
- 5 ml Black peppercorn, whole
- 1 TBSP Garlic, minced
- 1 Onion, small diced
- 1 Ginger, julienne
- To taste Salt
- For color Annato seeds (optional)
Direction:
- Marinate meat for 1 to 2 hours for better taste (soy sauce, vinegar, ginger, bay leaves)
- In a pan, brown the potato separately. Set aside
- Sautee onions, garlic and the marinated meat.
- Once the chicken is cooked add the potato.
- Simmer for 15 minutes
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
One of the most popular dish from the City of Bacolod in the Philippines. Unlike other BBQ, this dish has different ingredients which make it very unique.
Ingredients:
- 20Chicken thighs
- 2 Cans Sprite
- 3 Sticks Lemon grass
- 3 Lemon/Lime, zest and juice
- 1/2 CBrown sugar
- 5 ml ea Salt and pepper
- 1 Ginger
- 1 TBSP Garlic
Basting Sauce:
- Annato oil
- Calamansi/lemon
- Margarine
Directions:
- Combine all of the ingredients except the basting sauce to marinade the chicken thigh
- Marinate for 1 hour
- Grill the thigh and baste both sides generously
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
A grilled fish that is stuffed with lots of onions, tomato, and mango. Usually paired with a dipping sauce called Bagoong. Bagoong is a fermented small fish or shrimp
Ingredients:
- 4 Tilapia
- 2 Onion (red/white), medium diced
- 5 Tomato, medium diced
- 2 Mango, medium diced
- To Taste Salt/Pepper
Dipping Sauce:
- Bagoong or mixed soy sauce and lemon
Directions:
- Rinse or clean the fish
- Set aside while making the salsa
- Mixed all the ingredients and stuffed the fish
- Using toothpicks seal the fish. Then grill to get the grill marks and finish in the oven
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made with sauteed pork ears/pork cheek, pork belly, onion, garlic and vinegar. Best served in a very hot sizzling plate. Mayonnaise and raw egg can also be added to add moisture
Ingredients:
- 2 Pig ears, small chopped
- 1 Pork belly, small chopped
- 1 Chicken liver, pureed
- 2 Lemon
- 2 TBSP Vinegar
- 5 Cloves Garlic, minced
- 1 Onion, small diced
- 1 Ginger
- To Taste Salt/Pepper
- 1 C Mayonnaise (optional)
- 2 Egg (optional)
Directions:
- Boil pig ears and pork belly until soft.
- Grill both side of pig ears and pork belly.
- Chopped into small pieces
- Sautee onion, garlic, ginger, pig ears and pork belly until the meat is a little bit crispy.
- Add the rest of the ingredients (except for the mayo and egg which are added once sisig is on a plate) and cook for 10 mins.
- Constantly stirring to prevent burning the bottom
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Lechon in one of the most popular traditional dish. Filipino usually have this in a small/big party, regular events, festival, etc.
Ingredients:
- 3 Pork Belly
- 2 Bay leaves
- 5ml Whole black peppercorn
- 1 C Brown sugar
- 1/2 C Salt
- 3 Star Anise
- 3 L Water
Stuffing:
- 3 sticks Lemon grass
- 2 Scallion
- 1/2 Leek
- 4 cloves Garlic
- 1/4 C Tamarind Leaves
Directions:
- Make the brine and brine the belly overnight
- Suffed the belly and tie it with the twine
- Bake in 325F.
- Cover with foil and back for 1 1/2 to 2 hours.
- Uncover and bake for 30 minutes
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditional dish that Filipino always have in a birthday party, wedding party festivals, etc.
Ingredients:
- 1 bag Sticky Rice Noodles
- 2 Chicken breast, diagonal cut
- 1 Chicken cubes/stock
- 1/2 cabbage, julienne
- 2 Carrots, julienne
- 1 Onions, small diced
- 5 cloves Garlic, minced
- 2 stalk Celery, julienne
- 1/2 C Soy Sauce
- 1 TBSP Lemon Juice
- 1 TBSP Fish Sauce
- 2 C Water
- To taste Salt/Pepper
Directions:
- Sautee chicken followed by all of the vegetables
- Add the liquid ingredients and let it steam for 5 mins. Strain and keep aside
- Rinse the noodles in hot water and add to the strained juice
- Once the noodles are soft add the vegetables back in the pan and mixed
Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made of ground meat mixed with finely chopped onions, carrots, garlic, etc. and rolled in a thin wrapper made with flour and water
Ingredients:
- 2 TBSP Ground Pork
- 1 Carrot, Brunoise
- 3 Stalks Celery, Brunoise
- 1 Onion, Brunoise
- 1 TBSP Garlic, Minced
- 2 Eggs
- 2 TBSP Soy Sauce
- 1 TBSP Vinegar
- To Taste Salt/Pepper
- 2 TBSP Corn Starch
- 1 Magic Sarap (Filipino Seasoning)
- 2 Wrapper, small
Directions:
- Mixed all the ingredients together - do not overmixed.
- Place 2 TBSP of pork filling on the wrapper and tightly roll it and seal with flour and water mixture
Chef Fatma Korid, September 12, 2016
The fish that everyone LOVED, shish barak.
For the dough:
- 1.5 C of flour
- ¾C very warm water
- TBSP OIL
- ts salt
- Lemon juice, lemon salt, or vinegar, whatever you got at home.
Making the dough:
- Add the flour to the mixer, in one bowl, mix half the water with the oil and vinegar or the lemon juice and the dry stuff together, then add them to the flour, start mix. Slowly start adding the remaining water.
- In an oily pan, put the dough in and make sure the whole dough surface is covered with oil. Let it set for an hr.
- An hr later, start rolling the dough as thin as 2mm/3mm. then with a ring, start cut the dough, and stuff it with the meat mix, close the rounded dough( like and take the 2 corners and bring them together, it will look similar like a fortune cookie shape) . What you can do is, put them directly to the yogurt mix or half bake them first then add them to the liquid. Cook them like you cook pasta, one it the dough is cooked, the dish is done.
Making the filling:
- Add 1 kilo of meat to a 2-table spoon of oil, with fine dice large onion, few garlic gloves and coriander, salt and pepper as needed.
- Once all the meat and onion is cooked, drain it from fat if there is any.
- Start filling the dough.
The sauce:
- On medium heat, In large pot, Add 750 g of 3% yogurt, 1TS of coriander, salt and pepper as needed.
- 1 box of Maggie, 2 L egg white, 1C of water- dissolve the Maggie in it for better result, 1ts of cornstarch for thickener, only if needed.
- Keep stirring the pot once the mixer get to boiled, add the pasta and keep stirring gently. Once the dough of the pasta is fully cooked, then the dish is ready.
- Let it simmer for 15 minutes, garnish with almonds or pine nuts.
Molokhia dish:
- Add the dried molokhia 1c pr person to a large pot, saute it for at less 15 minutes on medium hear.
- Then add the coriander powder, garlic along with fresh chicken stock, or dissolve 2 boxes of Maggie in water. Add enough water to cover one inch above the molokhia, remember the molokhia is dried; it will absorb lots of water. Instead of water, you can boil a whole chicken and use its water for this dish; you will be using the chicken later on in this dish.
- Once the molokhia has absorbed the liquid it will be tenderized, let it simmer for 20 minutes with a lid on.
Serving:
- half of the plate is plain steamed rice and the other half is molokhia.
- Use the chicken pieces (9 skinless and boneless part) to spread it on the top of the molokhai.
Grape leaves:
Mixture:
- 2c of washed raw long grain rice,
- 1lb lean ground beef,
- TS salt,
- TS pepper,
- ts lemon
- salt, or fresh lemon juice.
Preparation:
- For a medium grape leave, put 2 ts of mixture, and start rolling the grape leaves like you rolling a cigar. Make sure all the corners are sealed.
- Watch for the amount of mixture you put in each grape leaves, the more rice you put in each one, the longer it takes to cook. Sometimes the grape leaves get busted due to large rice portion.
- Stack them gently in a pot. You can put bones in the bottom of the pot and then start stacking the grape leaves on top, for more flavor.
- Then add enough tomato sauce mixed with water to cover the grape leaves.
- Leave it on high heat until it boiled, once it does, turn the heat to medium.
- Cover it and keep watching for the liquid, RICE will start absorb the water- tomato sauce mixture, if need more liquid, keep adding till the grape leaves are soften and the rice is fully cooked.
- My mother always flip the pot upside down and let it set for 15 minutes, then she lift the pot and you are left with one nice block of well stacked grape leaves.
For people whom have fresh grape leave tree, collect the medium sized ones, wash them, and use them immediately, other wise superstore have canned grape leaves in the international section.
All the ingredients are available at the halal store on Maryland and at the Syrian supermarket on ellice cross the street from the ellice mosque.
Dessert:
In one bowl, add
- 1TS sugar,
- ½ TS yeast,
- 2C very warm water and let it set for 5 minutes.
In another bowl, add
- 2 C of flour,
- 1TS cornstarch,
- ½ ts salt
mix well, add the liquid to the dry ingredients, let it set for 15 minutes.
Start forming the pancake, however we wont flip them, we will cook them on griddle on medium heat till the heat travel through out the dough to cook the top of the pancake.
Remove it from the heat and let it cool down.
In a bowl add
- 1 C of mascarpone cheese,
- 1 TS icing sugar,
- coconut and some nuts.
Once the pancake cooled down, start piping into the center of the pancake, close it, your final product should be like the shape of half moon. Pan fry it to the desired crisp and dip it in simple syrup or pour maple syrup on it and serve.
Can be garnished with ground pistachios
Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Seared Scallops with pea puree, buckwheat tuile and velouté sauce
SCALLOPS
- 3 Scallops
- Oil as needed
- Butter as needed
- Wine as needed for deglazing
Pat dry the scallops, make sure that it is really dry, season with salt and pepper and sear.
Heat pan, add oil. Sear the scallops 1 ½ minute on each side depending on the size.
Add butter, and deglaze with White Wine
PUREE
- 600g Frozen Peas
- Butter as needed
- Cream as needed
- Salt / Pepper to taste
Add ingredients to food processor and puree till textures is how you like it.
BUCKWHEAT TUILE
- 1 cup Buckwheat flour
- 1.5 cup Canola oil
- 1.5 cup Water
- Salt / Pepper to taste
Mix all the ingredients together to the right consistency, it should be runny.
Garnish with Micro Greens and Nori Sheets
Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Sous Vide Yellow and Red Beets with mixed greens and candied walnuts
CANDIED WALNUTS
- 3 cups Walnuts
- 3/4 cup Sugar
- 3 TBSP Unsalted Butter
Heat pan and add the walnuts, sugar and butter.
Heat over medium heat, stirring frequently so the nuts don’t burn.
When the sugar starts to melt, coat the walnuts until all of them are coated.
Transfer to a sheet pan with parchment paper and let it cool.
LEMON VINAIGRETTE
- 3 TSP Lemon zest, grated
- 5 TBSP Freshly Squeezed Lemon Juice
- 3 TSP Sugar
- 3 TSP Dijon Mustard
- 10 TBSP Olive Oil
- Salt / Pepper to taste
Mix the first 4 ingredients together until the sugar is dissolved.
Slowly pour in the olive oil while whisking.
Season with salt and pepper
ROASTED BEETS
- Beets
- Oil
- Salt
- Pepper
Heat the oven to 375°F and arrange a rack in the middle.
Rinse the beets and trim off any leafy tops.
Wrap completely in aluminum foil and place in the oven.
Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours.
Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice beets to desired thickness.
SOUS VIDE BEETS
- Beets
- Thyme
- Butter
- Salt
- Pepper
Preheat the sous vide water bathe to 185.
Peel and thinly slice the beets.
Place in a vacuumed sealed bag with a sprinkle of salt, a drizzle of olive oil and 2 sprigs of thyme.
Vacuum seal the bags and place in the preheated sous vide.
Cook for 2 hours and afterwards immediately submerge in a ice water bath for 10 minutes to stop the cooking process. If you’re feeling lazy you don’t even need to do this since you’re cooking veggies, it just means they keep cooking so your texture could be slightly less firm than you want. You can serve immediately or keep your little gems in the fridge for a month. They are great right out of the bag but they benefit from added acid and a peppery element such as arugula or just a sprinkle of pepper.
Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Ravioli stuffed with Crab Mousse served with creamy tomato bisque and herb oil
CRAB MOUSSE
- 3 cups Cream Cheese
- 4 cups Crab Meat
- 2 cups Green onion, sliced
- 2 TSP Chilli Flakes
- Salt / Pepper to taste
Mix all ingredients together
FRESH PASTA
- 1 3/4 cups All Purpose Flour
- 6 Egg Yolks
- 1 Whole Egg
- 1/2 TSP Olive Oil
- 1 TBSP Milk
Put all the flour on the working station; make a well in the middle that is big enough for all the egg yolks.
Pour the egg yolks, egg, oil and milk into the well. Break the eggs with your fingers and when they are, start swirling the eggs around in a circular motion without spilling over. This will slowly incorporate the flour into the eggs. Don’t rush this step, because you don’t want the pasta dough to be lumpy.
When the dough starts to thicken, use a pastry scrapper to lift the flour up and over the dough that is starting to form. Bring all that dough together and form it into a ball.
Knead the dough a few times. Do not fold it over on itself like you would do with bread. Re-shape into a ball, and repeat the kneading motion 2-3 times. The real kneading begins: Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as a long as it takes to pass the pull test. If not, the dough could collapse when resting. Double wrap the dough in plastic wrap to make sure it doesn’t dry out.
Let the dough rest for 30 to an hour before rolling it through the pasta machine.
TOMATO BISQUE
- Unsalted BUtter as needed
- 3 Carrots, chopped
- 1 Celery, chopped
- 10 Garlic, Mince
- 10 TBSP All Purpoase Flour
- 4 L Chicke Broth
- 1 Can Crushed tomatoes
- 5 sprigs Parsley sprigs
- 5 sprigs Thyme
- 2 Bay Leaf
- Heavy Cream as needed
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
Heat the butter in a large soup pot over medium-high heat, sautee onion, carrots, celery and garlic until soft.
Stir in the flour and cook it, stirring for 3 minutes.
Pour the broth and crushed tomatoes and bring to boil while stirring constantly.
Tie the parsley, thyme and bay leaf together with kitchen twine and add to the pot.
Lower the heat and simmer for 30 minutes – 45 minutes.
Remove from heat and allow to cool, when the soup is cool remove the herb bundle.
Use a blender or an immersion blender to puree the mixture until smooth.
Strain the tomato puree and return to the pot – reheat to medium heat Whisk in the heavy cream and season with salt and pepper to taste.