The latests,,,

 

 

 

Florence Flea Market - I was there !!

Pineapple Marshmallow Parfait

           Ingredients:

          1 can (1 1b, 4 1/2 ozs) crushed pineapple

1 1/2 cups miniature (or cut-up) marshmallows

1 cup whipping cream, whipped

1/2 cup chopped oven toasted almonds nuts

Direction:

Combine pineapple (undrained) and marshmallows; let stand in refrigerator at least 2 hours or overnight. Top with combined whipped cream and nuts. Serve in tall parfait glasses or in a bowl as illustrated. Yield: 6 to 8 servings.

Optional garnish; thinly slice pineapple crosswise, drizzle powder sugar on top and

place in 50 C° temp oven until dry & crunchy. as illustrated

Summer pudding with Valpolicella and Mascarpone Cream

Summer Pudding with Valpolicella and Mascarpone Cream

METHOD AND INSTRUCTIONS

FOR 8 PORTIONS 

100 grams each – red currants, – black currants, black berries, and raspberry

50 grams each strawberries and green apple 

150 grams – sugar, 1 whole lemon juice, 3 vanilla pods cut lengthwise 

250 ml valpolicella red wine 

Mix berries, green apple,sugar and marinate for 6 hours. Place berries in a fry pan, add vanilla pod, valpolicella and lemon juice and stir. 

Simmer for around 30 seconds

Combine slices of white bread with berry mixture and arrange in a ring mold.Place in the fridge for three to four hours and demold.Garnish with mascarpone cream, chocolate bar and julienne of mint leaves as illustrated.

MASCARPONE CREAM 

8 portions 

Mascarpone cheese – 320 grams 

Cream – 176 grams 

Sugar powder – 22 grams 

Grand marnier – 22 grams 

Soften mascarpone with cream and drizzle gently sugar powder.

Carpaccio Di Manzo

Carpaccio Di Manzo

About this food item;

Carpaccio di Manzo was invented by Mr Giuseppe Cipriani

Founder of the famous “Harry’s Bar” in Venice. It was in this marvelous city in 1950 where he prepared for the first time the first “Carpaccio di Manzo” named after known Artist Vittorio Carpaccio, same time having his painting exposition in the city.

It was prepared to please Contessa Amalia Nani Mocenigo who has to follow a strict diet of non intake of cooked meat.

I make sure this food item is always present in all menus across all Italian Restaurants I worked with. The presentation here is for an ala carte establishment,Innovasion & new approach in plating is on & actually the presence of mushrooms & artichokes is totally optional but strongly elegant & nice!

Ingredients;

50 gr Beef loin

60 gr Rucola ( rocket leaves )

60 gr Shaved Parmesan Cheese

Optional

40 gr Steamed, grilled & marinated artichokes

30 gr Fresh Porcini mushroom

Lemon

Olive Oil

Directions

Thinly slice veal loin. Make use of meat batter if meat is sliced a bit thicker.

Prepare lemon & Olive oil sauce, ( “Citronnette” in Italian ) set meat on plate

and drizzle with citronnette to marinate in 10 minutes.

Top shaved parmesan, rucola leaves, marinated porcini mushrooms & steamed artichokes

The last two items are optional.

Dust with Salt & pepper mill

Serve in normal room temperature

Pan Seared Lobster Tail with Black Risotto

Pan seared Lobster tail with black risotto

yield 1 portion 

250 grams/ 1 pc lobster tail 

60 grams - risotto 

30 grams - butter 

30 grams - olive oil extra virgin 

50 ml - brandy 

30 ml - white wine 

20 grams - mascarpone 

10 grams - salmon roe 

10 grams - mozzarella cubes 

10 grams - parmesan cheese

10 grams finely chopped onions 

50 grams bread crumbs 

Fry oil in a pan 

Chopped parsley

Lemon rind 

salt & pepper 

METHOD AND INSTRUCTIONS 

1. Saute' chopped onion with butter and olive oil into golden brown. Add the whole meat of the lobster and drizzle with white wine, add lobster bisque, simmer until cooked, sprinkle with chopped parsley.Take off from heat, Fold in mascarpone and butter. set aside. 

2.Saute' chopped onion with butter and olive oil into golden brown. Add risotto, Fold and mix all together.Add White wine and cover for a minute, Uncover and simmer, mixing continously until desired doneness. Take off from heat, Fold in butter,lemon rind and mascarpone.,Set Risotto on the center of the plate in a ring mold , Slantly place pan fried lobster on the side of the risotto,

3.Garnish with deep fried black risotto " croquete", baby asparagus, dill, and drops of salmon roes serve hot. 

LOBSTER BISQUE 

In a pan , saute’ 1 kg lobster head with carcasses,( no meat ) and olive oil. 

Add 100 grams each of carrots, celery, rice flour ( or ordinary rice grain ) onion, fresh tomatoe concasse and 50 grams of coarsely chopped parsley. Cook for 15 minutes, mix and stir continuesly. Flame with 50 ml of brandy.add lobster broth and with low heat cook for 1 hour. 

Strain finely, place in a blender. Blend thoroughly, Salt and pepper to taste. 

BLACK RISOTTO CROQUETTE 

Cook black risotto as step 3 indicates. Cool down. Form risotto stick, stuff with mozzarella cubes 

Roll on flour dusting, Roll on egg batter. 

Mix parmesan cheese,bread crumbs,lemon skin finely chopped all together. 

Roll risotto stick on this and assuring it sticks al together. 

Deep fry. Strain for excess oil. Cut slantly crosswise for garnish.

This plate is frequently prepared in an ala carte restaurant wherein all those required small quantity ingredients are prepared in bulk quantities in the  kitchen and also according to average orders of one service lunch or dinner.

Chili Chicken

Chili Chicken

Ingredients : Serves 4

1 kg whole roasting Chicken 

6 cloves garlic

2 tablespoons black peppercorns

2 tablespoon olive oil 

2 pc fresh red chilis 

10 grams fresh rosemary 

juice of 1 regular sized lemon 

grated lemon zest

salt & pepper to taste

Method :

Cut chicken into serving pieces,Crush garlic with the salt. Coarsely crush peppercorns, chilis & rosemary with a mortar and pestle. Mix all the seasonings together and rub well into the chicken pieces. Cover and stand for 1 hour at least, or in refrigerator overnight.

Put pieces of chicken on a grill tray and put under a hot grill approximately 15 cm (6 inches) from heat. Cook, turning every 5 minutes, until chicken is tender and skin is crisp. 

Served with potatoe mash and rosemary dark brown gravy 

Gourmet Pizza

They named it Gourmet Pizzas, Amazing creations of Masters Chefs I worked with. All in !! toppings such as whole grilled lobsters, jumbo prawns, salmon steaks and/or simply grilled vegetables. Here, we have a nice presented roasted lamb rack topped on a 10 inch diameter pizza margherita. Enjoy !! 

Dough Recipe

1kg All purpose flour 

50 gr fresh yeast 

500 gr luke warm water 

60 gr extra virgin olive oil

25 gr salt 

15 gr sugar 

Method & directions 

In a small bowl with luke warm water, brake & drizzle fresh yeast, stir to dissolve. Set aside until yeast starts to form bubbles.Sift flour, add salt & mix, pour on a surface. mold & mound shape with a hole in the center. Pour yeast mixture, olive oil & sugar. Draw all ingredients together to form a dough, drizzle some flour on the surface. Place dough on floured surface to knead thoroughly to desired consistency until it will no longer sticks to your hands. Oil a large bowl, transfer kneaded dough & make cross incision on top. cover until doubles the volume, more or less in 2 hours in room temperature of 75F / 24 C. Punch down to free air bubbles. divide into your desired sizes of pizzas 

100 gr dough - 10 inch diameter pizza for  firewood ovens, thin crusted brick pizzas

180 gr dough - 10 inch diameter pizza for conventional ovens, thick pan pizzas

Conserve in a covered container until use in a fridge with a minimum of 3C temperature.

Mediterranean Middle Eastern

Feta Cheese & Sweet Pepper Terrine with Spiced apple chutney

Feta Cheese & Sweet Pepper Terrine with Spiced apple chutney

Oriental Fatoush Salad over Marinated Salmon

Lasagne Alla Bolognese

Hi Guys,

Thru special request, I'm posting here the recipe for lasagne, Bolognese Style.

1 kg minced meat of beef

250 gr parma ham ( can be substituted with Beef ham )

100 gr dried porcini mushrooms

2 pcs bay leaf, rosemary leaves, sage & nutmeg to taste 

100 gr onion finely chopped

100 gr carrots finely chopped

100 gr celery finely chopped

 50 gr garlic finely chopped

200 gr tomato paste

500 gr fresh riped tomato peeled & crushed ( can be substituted with peeled tomato in cans )

100 gr red wine

salt & pepper to taste 

50 gr olive oil

roux ( combination of 10g butter & 10g flour)

350 gr Ricotta cheese

500 gr Mozzarella cheese

500 gr Lasagna noodles

Oven dried tomatoes for garnish 

Deep fried fresh basil leaves

To make the sauce,

Fill a large pot with the minced meat of beef & minced ham over medium heat. ( In a separate pan, saute garlic,onion, celery & carrots with olive oil then set aside. ) Mix until meat is brown, add herbs & spices,mushrooms olive oil, sauteed garlic,onion,celery & carrots , salt & pepper to taste. mix well. stir occasionally, add tomato paste, tomato sauce & red wine. add parmesan cheese  mix & cook over medium heat for a minimum of an hour. add roux to thicken the sauce

 

To make the lasagna,

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in 1 tablespoon of olive oil. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Drizzle the cooked noodles with about 1 1/2 teaspoons of olive oil to prevent them from sticking together. Set Aside.

To layer the lasagna, lay about 4 noodles in the bottom of the prepared baking dish, running the long way, and slightly overlap them to cover the bottom completely. Spread mozzarella cheese over the noodles, and top with 1/4 of the meat sauce. Top with a second layer of noodles, running the short way. Top the second layer with 1/3 of the mozzarella & ricotta cheese mixture and 1/4 of the meat sauce as before; make a 3rd layer of noodles, the last third of the mozzarella & ricotta , and 1/4 of the meat sauce. Place one more layer of noodles, and top with the last 1/4 of the meat sauce. Sprinkle the reserved mozzarella cheese over the top,ricotta cheese, garnish with oven dried tomatoes Bake in the preheated oven until the lasagna is bubbling and the cheese is melted and lightly browned, 45 to 55 minutes. Let the lasagna stand about 5 minutes before serving.

Tips: 

Dried Porcini Mushrooms - rehydrate dried mushrooms by placing it in a cup with luke warm water, dont discard the water as you may add it in the sauce, finely chop mushroom flesh and add it in the sauce )

 

My home cooking ,,

My Pan Pizza

Minestrone doc !!

Gravlax

1 lb. (450 g) frozen salmon filet,thaw completely & remove bones cover salmon, double wrap in plastic wrap refrigerate at least 48 hours rinse and
dry slice on bias

2 Tbs. (~30 g) kosher salt mix
2 Tbs. (25 g) granulated sugar
2 tsp. (4.2 g) ground black pepper
20 sprigs fresh dill weed

Deep Plate Entry February 2012

http://deepplate.wordpress.com/2012/03/06/february-2012-exercise-romeo-mendoza-garchitorena/