Archive for Food

Chocolate Pistachio Semifreddo

// August 8th, 2010 // 1 Comment » // Food

To make this you will need preparation and organization…
To make this the first time, make it on a day that you have plenty of time and quiet…I find the first time I make something like this, once I’ve made it, it’s easier, but this recipe is very involved.
Have ALL of your ingredients ready (mise en place) before even thinking about beginning…read the instructions and read each recipe several times…
All recipes need to be done in the progression as listed…
For this recipe the semifreddo recipes need to be molded as shown in this slideshow, so follow the RECIPES for the semifreddo flavors, but follow the assembly instructions of THIS slideshow.
Make the pistachio paste (see slideshow)
Whip the cream for BOTH semifreddos, divide in half, and set aside (this will make your life sooo much easier)
Make the pistachio semifreddo (see slideshow), taking note to how you would like to garnish the top, the cacao nibs, pistachios, etc. as shown
Make the Chocolate Semifreddo (see slideshow)

Chocolate Semifreddo

// August 8th, 2010 // No Comments » // Food

The picture shown is of my Chocolate Pistachio Semifreddo (see slideshow)

3.5 oz. dark chocolate
2 eggs, separated
1 T. sugar
17 oz. heavy cream
cacao nibs for garnish

Pistachio Semifreddo

// August 8th, 2010 // No Comments » // Food

The picture attached is of my Chocolate Pistachio Semifreddo, where I layered the two flavors. (see slideshow)

3.5 oz. pistachio paste (see slideshow)
17 oz. heavy cream
2 eggs, separated and room temperature
3T. sugar
chopped pistachios for garnish

Pistachio Paste

// August 8th, 2010 // No Comments » // Food

18 oz. shelled unsalted pistachios
4.5 oz. almond flour/meal
9 oz. sugar
1t. almond or bitter almond extract
water, as needed

Note: add a few drops of water at the time..u should need no more than 1/8 cup or so…

How to easily peel pearl onions.

// May 24th, 2010 // No Comments » // Food

Pine Nut Crusted Goat Cheese and Tomato with Fresh Herb Salad

// May 18th, 2010 // No Comments » // Food

Preheat oven to 300 degrees.

Serves 4

2 cups packed fresh tender herbs, such as basil, tarragon, Italian parsley, chives, watercress, and arugula.
4 – thick slices of a nice ripe tomato
flour for dusting
1 egg, beaten
1/2 cup bread crumbs
1/4 cup pine nuts ground
olive oil
basic vinaigrette (see slideshow)

Lobster Sauce

// May 18th, 2010 // 1 Comment » // Food

1 cup lobster meat
roux (see slideshow)
1 cup milk
1 cup heavy cream
dash of cayenne
salt and pepper

This sauce is PERFECT with Salmon Mousse (see slideshow), or over pasta.

Paupiettes of Sole with Salmon Mousse

// May 18th, 2010 // No Comments » // Food

For this recipe, you will need to check several other recipes before you get started.
First make some roux, I always make a batch of roux and keep it in the refrigerator, so it’s always there when I need it.
Second, prepare the fish to be filled.
Third, make the salmon mousse and fill the paupiettes.
Lastly make the court bouillon to poach the paupiettes.

Court Bouillon

// May 18th, 2010 // 1 Comment » // Food

For the liquid you can use water if the liquid is not going to be used for a sauce, if you will be making a sauce I recommend using a nice fish stock, (usually available through your fish monger) or you can purchase seafood broth in most stores.
Flavors can be changed according to recipe. Here I have a court bouillon for salmon, so I use lemon , dill, cloves, etc.

Basic Vinaigrette

// May 13th, 2010 // 2 Comments » // Food

fresh lemon juice
salt and pepper
dijon mustard
extra virgin olive oil

The general amounts of ingredients are in the slideshow, but all ingredients can vary depending on the amount of acidity, etc. you prefer. Rule of thumb is 1 part vinegar or lemon juice to 3 parts olive oil, except for balsamic, which is a 1 to 2 ratio, again, depending on your taste.
You can also add any flavoring ingredients, such as any fresh herbs, parsley, basil, tarragon, thyme, chives…
finely minced garlic, shallots, or ginger….
OR…use a flavored vinegar such as tarragon, apple cider, raspberry, sherry, balsamic….
OR a flavored oil, such as walnut, hazelnut, or vanilla infused…