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Recipe: Fig Tart with Cinnamon Ice Cream
This sensational tart and accompanying ice cream is a perfect pairing and finish to a weeknight dinner and elegant enough to serve at your next dinner party. The delicate sweetness of the fig and jammy flavors is accented by the spice and cream, a fabulous palate cleanse and satisfying end to a fall meal. To save time, make the ice cream and crème pâtissière ahead of the fig tart. Fig Tart with Cinnamon Ice Cream Ingredients Fig tarte fine 400g of puff pastry 160g of figs icing sugar for dusting cinnamon powder for dusting Crème pâtissière 150ml of milk 1/2 vanilla pod, split and seeds scraped 30g of caster sugar…
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Recipe: Artichoke and Orange Gazpacho with Roasted Langoustines
Artichoke and Orange Gazpacho with Roasted Langoustines Servings: 4 Ingredients 8 langoustines 300 g fresh Provençal goat cheese Artichoke gazpacho 2 slices white bread 200 g tomato pulp 300 g steamed artichoke heart 1 cucumber 1 garlic clove 12 cl olive oil 12 cl fresh orange juice 1 tablespoon Xérès vinegar 4 purple artichokes 1 onion, 1 carrot, 1 garlic clove, 1 slice smoked bacon, 15 cl white wine, coriander Method Thinly slice the onion, sauté in olive oil in a pan, add brunoise carrot, a garlic clove cut in half, the smoked bacon slice and coriander. Add equal amounts of white wine and water. Cover for 15 minutes then…
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Recipe: Lobster Poached in Court Bouillon by Jean-Claude Brugel, Chef, Café de Paris
Servings: 4 Ingredients: 2 European blue lobsters (500 g each) 50 g carrots 40 g leeks 25 g white onions 30 g celery stalks 1 bouquet garni 5 cl white vinegar Salt and pepper 16 green asparagus Coarse salt 4 cl olive oil Different coloured carrots ½ fennel bulb Rocket salad 5 cl olive oil Juice from half a lemon 20 g ginger root Reduced beetroot juice Recipe Peel, wash and thinly slice the vegetables for the court bouillon. Cook in 2.5 litres of water for 20 minutes and season. Cool the court bouillon. Place the lobsters in the court bouillon. Simmer for 12 minutes and turn off the heat. Leave the…
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Truffles Recipe: Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction
Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction This recipe is ideal for either summer black truffles or Burgundy truffles. In this preparation, the truffles soak up the juice from the steak and become warm and softened. Since summer truffles are only a fraction of the cost of winter truffles, you can be generous with the quantity of truffles used. We used French summer truffles for this recipe because French summer truffles tend to have a more robust flavor than Italian summer truffles. Serves 6 – 8 Ingredients: Two 1.5-pound aged prime porterhouse steaks coarse sea salt and freshly ground pepper 4 tablespoons unsalted butter 1 tablespoon olive…
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Caviar Recipes: Creme Vichyssoise with Black River Caviar
Creme Vichyssoise with Black River Caviar: This classic French soup served chilled is wonderful with a large dollop of Black River Caviar, though another type of ossetra caviar can be used. Since the caviar will sit on the surface of the soup, you’ll want to make sure the soup is thick enough to hold the caviar. If you use home made chicken stock, the stock will be more gelatinous and therefore the chilled soup will have a thicker consistency. If store-bought stock is used, simply add more potatoes to adjust the thickness. Either way, use plenty of potato when you cook the soup. Before blending the soup, you can set…
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RECIPE: Wagyu Beef Hanger Steak with Grilled Foie Gras and Crispy Shallots
Mishima Ranch Grilled Hanger Steak Marinade Ingredients: 4 tablespoons Dijon mustard 4 garlic cloves, minced 1/2 teaspoon freshly ground black pepper Juice and zest of 1/2 lemon 1/8 cup soy sauce 1/8 cup olive oil 2 teaspoons herbs de Provence sea salt 4 pounds Mishima Ranch Hanger Steaks trimmed, membrane removed and cut in half lengthwise (at membrane) Instructions: Combine all marinade ingredients. Marinate the trimmed steaks for at least two hours in the refrigerator. Brush the hot grill with olive oil and grill the steaks on each side about 3 – 5 minutes for medium rare. Do not let the flame directly touch the steaks. Remove the steaks from…
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RECIPE: Baked Apples with Vanilla and Lavender, Fragrant Fruit + Flowers.
The scent of baking sweet apples, cinnamon and vanilla are a quintessential combination. Fresh, fragrant and a lovely twist, Lavender flowers blended with apples to create an exquisite delight for the senses in this easy recipe from an award-winning cookbook. Baked Apples with Vanilla and Lavender Ingredients 3 to 4 apples, depending on the size (Royal Gala, Empire, Fuji or other baking apples) 11⁄2 teaspoons vanilla extract 2 tablespoons brown sugar 1 teaspoon sherry 1 teaspoon cinnamon Nutmeg 1 teaspoon lavender flowers Directions Lightly butter shallow a microwave-safe dish. Stove Top: Peel the apples, cut them in half, then core them and slice them into 6 to 8 slices. Place…
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Recipe: Poached Oysters with Leeks, Cream and Caviar
I adore eating caviar straight from the tin with nothing added. No egg, no onions, no blini… just plain caviar. At the same time, I’m always looking for caviar recipes that highlight the caviar, and ideally actually add to and improve the experience of eating caviar. I have finally found such a recipe. The basis of the recipe came from “Alfred Portale’s 12 Seasons Cookbook”. The slightly poached Bluepoint oysters served in their shell with a leek, shallot and heavy cream sauce, and topped with a generous dollop of Caviar was perhaps the most delicious caviar recipe I have ever had. The combination of ingredients was absolutely perfect. The leeks…
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Luxury Recipe: Truffle Recipes: Baked Figs with Black Truffles and Prosciutto
These prosciutto wrapped honey mustard baked figs, set on top of fried goat cheese and Australian black truffles and drizzled with top quality aged balsamic vinegar makes a delicious appetizer. Australian black truffles reach their peak maturity in mid July; the combination with fresh ripe black mission figs is perfect. If you don’t have a premium quality aged balsamic vinegar such as Traditional Balsamic Vinegar, Reggio Emilia, Gold Label on hand, you can reduce 1/2 cup balsamic vinegar combined with about 1/4 cup sugar or honey. Simmer the mixture until reduced to 1/8 cup. Ingredients: 4 slices Proscuitto de Parma, cut in half lengthwise 8 ripe black mission figs, stems…
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RECIPE: Foie Gras Recipes: Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies
I’ve recently discovered the combination of beet greens and foie gras, and I love the pairing. These beet greens are a little sweet and spicy, and make a wonderful one plate meal with Atlantic salmon, seared foie gras, garnished with candied Fresno chili peppers. It’s a good dish to make for company because a lot of the preparation can be done ahead of time. Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies Ingredients: 2 tablespoons rendered foie gras fat 2 shallots, chopped 1 large garlic clove, minced ½ teaspoon sea salt Two large bunches…
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Recipe: Summer Mangos with Nutmeg
This recipe came about by happy accident after being gifted abundance of produce: an entire flat of mangoes.they were ripe and ready for eating, I could not imagine how we would make use of these before they went off, so I followed my nose to the spice cabinet and came up with this succulent dish. Summer Mangos with Nutmeg Makes approximately 1 1/2 cups Ingredients 1 ripe mango 2 teaspoons butter 2 teaspoons brown sugar pinch of nutmeg Method Preheat oven to 350 degrees F. Peel and cut the mango into pieces, and place into a buttered oven proof dish Dot the mango pieces with butter and sprinkle with brown…
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RecipeBox: Spring on a Plate
Cooking in the spring is a sheer pleasure! The food gets more colorful, fresh and bursts with flavor! Not only do I parade out my favorite dishes on which to serve my spring feasts but I choose bright colorful foods that befit the season. Simple foods, prepared with the least amount of cooking, handling or fuss to preserve their integrity. Here is one of my favorite dishes this time of year, Salmon! Even non-fish lovers yielded to the wonderful and unexpected loveliness of this fish dish. Add in asparagus for a fresh and unexpected twist to this spring salad with a simple mustard vinaigrette for maximum spring-iness! Salmon Salad Nicoise…
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Recipe Box: Romantic Meal for Two
A favorite romantic meals is a shared one, like a Gourmet Dinner Salad, served in a large bowl. Delicious, satisfying and romantic. It is a tried and true recipe and one that you can play with the ingredients so it is never the same salad twice! Go ahead, use the recipe as a base and have some fun combining ingredients and adding things like potatoes or even grilled vegetables. Enjoy with a lovely prossecco, sparkling wine or champagne for added romance! Gourmet Dinner Salad with Chicken Ingredients 5 cups salad greens 1 store-bought rotisserie chicken, shredded 1 pear 1⁄2 cucumber, English 1⁄2 bulb fennel 3 Belgian endives 1 jar (170…
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Recipe Box: Favorite Rich Chocolate Cake
Few people can resist chocolate cake and this luxurious recipe from my personal recipe box. Perfectly moist, just the right balance of flavors and an irresistible not-too-sweet icing. Dressed down for everyday or sprinkled with edible gold and decorated with edible flowers for a sophisticated presentation perfect for a brunch or tea party, this cake, ‘takes the cake’! RICH CHOCOLATE CAKE INGREDIENTS ½ cup chocolate semi sweet chopped 1 cup butter 2 teaspoons vanilla 2 cups all purpose flour Dash of cinnamon Dash of nutmeg Pinch of salt 2 cups sugar 2 teaspoons cream of tartar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla…
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