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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…
Ode to Luxury and The Art of Life
