Monday, September 28, 2009

Caramelized Leek & Fennel Tart with Red Onion Confit, Purple Potato Vichyssoise

  1. First, caramelize the leeks and fennel.
  2. Then, after making pate brisee dough, make tart rounds. Don't blind bake the tart rounds.
  3. Freeze about 1/2 an hour, then add a bit of cheddar, leeks, fennel to each frozen tart shell. Next, mix together 2 eggs, 1 egg yolk, 1/2 cup evaporated milk in lieu of heavy cream, salt, and pepper. Spoon egg mixture into each tart shell.
  4. Bake 350 degrees F for about 30 minutes.

  1. Make the purple potato vichyssoise; about 2 cups purple potatoes, 3 leeks, 3 cups chicken stock, salt, pepper, evaporated milk.
  2. First sweat leeks, then add chicken stock, and purple potatoes. Boil, then turn down heat to a simmer. Cook until potatoes are soft.
  3. Blend down, thin with evaporated milk. Season with salt and pepper.
  4. Garnish with chive stem.
  5. Serve with previously made tarts, red onion confit, and micro-greens or similar substitute.

A duo of amuse bouches, to be eaten together like wine and cheese.

On the left; a caramelized fennel and leek tart with red onion confit, topped with broccoli sprouts.

On the right; a purple potato vichyssoise with chive garnish.

The vichyssoise is served in a small shot glass, both are together on a serving tray.

Saturday, September 26, 2009

Pate Brisee Dough

Works great for quiches

- 2 1/2 cups all-purpose flour
- 2 sticks chilled unsalted butter, diced
- 1/2 cup ice water
- salt/pepper

Makes enough for about 24 mini-tartlets, or 2 x 9-inch tart crusts.

Thursday, September 24, 2009

Red Onion Confit

Adapted from Bon Appetit 1991.

- 1 Tbsp Olive Oil, 1 Tbsp butter
- 1 diced red onion
- 3 Tbsp balsamic vinegar
- 2 Tbsp chicken broth
- 2 tsp basil
- 1/2 tsp sugar
- salt/pepper

  1. Melt butter in olive oil.
  2. Sautee diced red onions until tender.
  3. Add in balsamic vinegar (which adds a nice tangy touch) and chicken broth.
  4. Reduce until mixture is a thick jam-like consistency.
  5. Add in basil, sugar, salt/pepper to taste.
  6. Let cool to room temperature. Serve warm or at RT.

Sunday, September 20, 2009

Coconut Curry Chicken with Lemongrass Sauce

Coconut Marinade

- 1 can light coconut milk
- zest from 2 limes
- juice from 2 limes
- creamy peanut butter
- apple vinegar
- sugar
- salt
- pepper
- ginger
- honey

Add ingredients to taste. Marinate trimmed chicken thighs for 4 hours; it's said not to leave the chicken marinading overnight (vinegar and other acidic components denaturing proteins), but I did, and the chicken was fine. Texture was not too soft.

Make a dry rub with the following; curry, salt, pepper, cardamom, a little cayenne pepper. Rub onto chicken about 30 minutes prior to grilling.

Lemongrass Sauce

- 3 stalks lemongrass (use the more tender part of the lemongrass)
- Use cheesecloth to make a bouquet garni of cilantro
- 2 TBsp butter
- 4 cipollini onions diced (or shallots)
- 2 pieces diced ginger
- 2 cloves diced garlic
- zest from 1 lime
- 1 cup light coconut milk
- 3 cups chicken stock
- dash of curry

  1. Melt butter in saucepan.
  2. Add in onions, ginger, garlic, lemongrass, and sweat.
  3. Then add in coconut milk, chicken stock, lime zest, dash of curry, cilantro bouquet garni.
  4. Bring to a boil, then let simmer ~ 20 minutes.
  5. Remove bouquet garni.
  6. Blend with immersion blender.
  7. Strain through chinoise.
  8. Put back onto stove top, cook off excess liquid, and let thicken.
  9. Spoon liberally over chicken.

Fennel Roasted Root Vegetables Garnished with Fennel Frond

Dice the following vegetables; sweet potatoes, carrots, potatoes, onions (I used cipollinis instead of shallots), fennel, parsnips.

Toss in olive oil, season with salt and pepper. Oven roast at 425 degrees F for about 30-40 minutes.

Garnish with fennel frond.