Saturday, March 31, 2007

Jamie's 2007 Titanic Dinner

10 course dinner:

1) Goat Cheese chevre souffle
2) "double" soup: beet vichyssoise / tarragon
3) oven-steamed salmon with a mousseline sauce
4) chicken lyonnaise
5) palate cleanser: merlot sorbet
6) beef wellington / wild rice / sauteed beans
7) salad
8) cheeses
9) oranges en surprise (from the Titanic)
10) tea / lemon shortbread / chocolate

Goat Cheese Souffle:

"double" soup: beet vichyssoise /tarragon pea

oven-steamed salmon with a mousseline sauce

Chicken Lyonnaise

Merlot Sorbet

Beef Wellington / wild rice / sauteed beans

I omitted the salad picture- nothing spectacular there.

One of various Cheeses

Oranges en Surprise

Chocolates + Lemon Shortbread

Table Setting

View of Whole Table

Totally awesome 6 burner, dual zone oven, Wolf range

Soup Prep

Wednesday, March 14, 2007

Chocolate Petit Fours Glace

A fancier version of a 'bon-bon' if you will.

  1. Coat mini muffin paper cups with tempered Callebaut 60% chocolate. Paint on repeated layers with a brush, let cool and harden. Remove paper later.
  2. Made a French vanilla ice cream using a Creme Anglaise base.
  3. Julienned some orange peels for garnish.

Monday, March 05, 2007

More fruit tarts

This is probably my 10th generation of fruit tarts, and my favorite to date. The crust is less heavy than the usual tart crust, and easier to make than my own choux bun dough.

I used Dufour puff pastry dough, baked them into rounds, then cut in half to form these tart halves. Top with Grand Marnier pastry cream (as shown below), fresh fruit, and apricot glaze.

A note about the pastry cream- I find that 2.5 cups skim milk + 5 egg yolks + 1/4 cup flour + 1/8 cup cornstarch give the best consistency. Using half & half, light cream, or heavy cream, result in a product that is too thick.