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Tournedos a la Forestiere with Onion Soubise 
Thanks to the Stratford Chef school I have a great base of recipes and supposed talent      (uh hum) that allows me to create dishes like this one!  Issues still arise however like being convinced by the local butcher that they should cut the tournedos for me and be 8 oz each verses just giving me the beef tenderloin to cut as I wished at 5 oz which they said would be too small.  Next time: I need to get some backbone as 8 oz was a ridiculous amount of meat.
Now that my rant is over, the meal turned out wonderfully. I made an onion soubise - onions- water- cream and you simmer for min hour+ then puree. This went on the bottom. Then I place a small round crouton on top and place the meat on top of that. Mushrooms, potatoes cut into 1/2 inch cubes were nice and crispy with a delicious Forestiere sauce. Top with greens and voila. BEAUTIFUL.

Tournedos a la Forestiere with Onion Soubise 

Thanks to the Stratford Chef school I have a great base of recipes and supposed talent      (uh hum) that allows me to create dishes like this one!  Issues still arise however like being convinced by the local butcher that they should cut the tournedos for me and be 8 oz each verses just giving me the beef tenderloin to cut as I wished at 5 oz which they said would be too small.  Next time: I need to get some backbone as 8 oz was a ridiculous amount of meat.

Now that my rant is over, the meal turned out wonderfully. I made an onion soubise - onions- water- cream and you simmer for min hour+ then puree. This went on the bottom. Then I place a small round crouton on top and place the meat on top of that. Mushrooms, potatoes cut into 1/2 inch cubes were nice and crispy with a delicious Forestiere sauce. Top with greens and voila. BEAUTIFUL.

THINGS THAT GO GREAT WITH BEER! Thanks JOE BEEF….awesome recipe
4.5 oz Quark cheese
4.5 oz cream cheese
3.5 oz blue cheese
1/2 garlic clove , minced
1/2 cup Pilsner beer ( I used Stratford Pilsner given the Chef’s school is in Stratford)
1 tsp salt
Directions:
Heat the beer and set aside to cool, blend all the other ingredients until smooth then add the beer. Using a fancy cheese mold-AKA styrofoam cup that you poke a ton of holes in the bottom and sides, place a damp coffee filter in the cup and pour the cheese mixture. place the cheese cups on a plate and cover with saran wrap over night or two days even. Drain the liquid off the bottom of the plate as you are checking them from time to time.  
Enjoy with a beer…..

THINGS THAT GO GREAT WITH BEER! Thanks JOE BEEF….awesome recipe

4.5 oz Quark cheese

4.5 oz cream cheese

3.5 oz blue cheese

1/2 garlic clove , minced

1/2 cup Pilsner beer ( I used Stratford Pilsner given the Chef’s school is in Stratford)

1 tsp salt

Directions:

Heat the beer and set aside to cool, blend all the other ingredients until smooth then add the beer. Using a fancy cheese mold-AKA styrofoam cup that you poke a ton of holes in the bottom and sides, place a damp coffee filter in the cup and pour the cheese mixture. place the cheese cups on a plate and cover with saran wrap over night or two days even. Drain the liquid off the bottom of the plate as you are checking them from time to time.  

Enjoy with a beer…..

Savoy Cabbage with Apple and Smoked Cheese Terrine- VEGETARIAN
this recipe is from Denis Cotter- he has an amazing restaurant in Ireland and I am hoping to make my way through his cook book, recipe by recipe. Not a unique idea I know but his use of veggies and cooking techniques are amazing.
6 full leaves of savoy cabbage
large handful of savoy cabbage finely shredded
2 garlic cloves, minced 
1 tart apple, peeled and cored and thinly sliced
1 lb of potatoes thinly sliced and par cooked
2 leeks, cut in half and cleaned- white parts only
2 eggs
3.5 oz of 35% cream
handful of shredded smoked cheddar cheese
There are a few steps with this but it is worth it! 
preheat 350F oven
Cut out the core of the cabbage leaves and boil until soft, cool and dry them then roll them lightly with rolling pin. 
Saute finely shredded cabbage with chopped garlic cloves until soft, add cream and boil then immediately take off heat and cool. Once cooled, the eggs, and cheese can be mixed in, reserve.
Lightly oil leeks and spread on baking sheet, add about 1/4 cup tops of white white and bake in oven until soft- approx 20 min, set aside
You are ready to layer.
Using an oiled terrine, cut one long strip of parchment paper to cover the bottom and the two short sides with lots of overhang. cover the terrine with the cabbage leaves making use you have it handing over the sides so that once it is filled you can cover the top as well. Layer the potatoes, leeks, cabbage and egg mixture and apples alternating to end with potatoes. Take left over cabbage leaves and place them down the center and then fold over the overhand of cabbage, then cover with the parchment. 
Bake in a water bath. Make sure the water is hot and goes 1/2 way up the terrine. The best way to do this is to put it in the oven THEN fill with water.
Bake for approx 50-60 min, let it rest with a baking sheet and some cans on top to compact it some more. Flip it upside down and cut it to serve.  
The smoked cheese makes you think there is ham in it…
Denis Cotter also has a great Beet syrup he serves with it as well….beautiful!

Savoy Cabbage with Apple and Smoked Cheese Terrine- VEGETARIAN

this recipe is from Denis Cotter- he has an amazing restaurant in Ireland and I am hoping to make my way through his cook book, recipe by recipe. Not a unique idea I know but his use of veggies and cooking techniques are amazing.

6 full leaves of savoy cabbage

large handful of savoy cabbage finely shredded

2 garlic cloves, minced 

1 tart apple, peeled and cored and thinly sliced

1 lb of potatoes thinly sliced and par cooked

2 leeks, cut in half and cleaned- white parts only

2 eggs

3.5 oz of 35% cream

handful of shredded smoked cheddar cheese

There are a few steps with this but it is worth it! 

preheat 350F oven

Cut out the core of the cabbage leaves and boil until soft, cool and dry them then roll them lightly with rolling pin. 

Saute finely shredded cabbage with chopped garlic cloves until soft, add cream and boil then immediately take off heat and cool. Once cooled, the eggs, and cheese can be mixed in, reserve.

Lightly oil leeks and spread on baking sheet, add about 1/4 cup tops of white white and bake in oven until soft- approx 20 min, set aside

You are ready to layer.

Using an oiled terrine, cut one long strip of parchment paper to cover the bottom and the two short sides with lots of overhang. cover the terrine with the cabbage leaves making use you have it handing over the sides so that once it is filled you can cover the top as well. Layer the potatoes, leeks, cabbage and egg mixture and apples alternating to end with potatoes. Take left over cabbage leaves and place them down the center and then fold over the overhand of cabbage, then cover with the parchment. 

Bake in a water bath. Make sure the water is hot and goes 1/2 way up the terrine. The best way to do this is to put it in the oven THEN fill with water.

Bake for approx 50-60 min, let it rest with a baking sheet and some cans on top to compact it some more. Flip it upside down and cut it to serve.  

The smoked cheese makes you think there is ham in it…

Denis Cotter also has a great Beet syrup he serves with it as well….beautiful!

Poached Salmon with Sauce Maltaise
Using a Court Bouillon, poach salmon ( no skin) for about 5-6 min at 170 F. 
Court Bouillon- 3 L water, 1 cup white wine vinegar, 2 cups thinly sliced onion, 1 cup thinly sliced carrot, 18 black peppercorns, large bouquet garni and 3 tbsp salt…bring to boil and reduce for 20-30 min- then use to poach your salmon!
Sauce Maltese- same as Hollandaise just take 1/2 cup orange juice and reduce it to 3 tbsp and use it instead of water! 
This dish was served with carrots, turned potatoes, fennel, tomatoes and olives…it was yummy!

Poached Salmon with Sauce Maltaise

Using a Court Bouillon, poach salmon ( no skin) for about 5-6 min at 170 F. 

Court Bouillon- 3 L water, 1 cup white wine vinegar, 2 cups thinly sliced onion, 1 cup thinly sliced carrot, 18 black peppercorns, large bouquet garni and 3 tbsp salt…bring to boil and reduce for 20-30 min- then use to poach your salmon!

Sauce Maltese- same as Hollandaise just take 1/2 cup orange juice and reduce it to 3 tbsp and use it instead of water! 

This dish was served with carrots, turned potatoes, fennel, tomatoes and olives…it was yummy!

O e u f s   C a r o l i n e …
Puff pastry,  Hollandaise sauce , spoonful of corn, poached egg, top with Hollandaise…serve and listen to the ewessss and ahhhhsss…..
Puff pastry- try making your own..the store bought kind uses lard and leaves a waxy film on the roof of your mouth…only use BUTTER.
Hollandaise sauce- its simple if you go slow… 3 egg yolk, 3 tbsp water in a bowl- I place mine over the boiling water for the poached eggs and whisk until it is a little thick then slowly slowly slowly- less than a tbsp at a time, add the clarified butter, keep whisking until it is thicker but can still pour- add lemon juice to taste and season.
Poached eggs- large pot of boiling water with white vinegar- enough to taste the vinegar, once boiling swirl the water around the pot like a tornado ( hehe ) and break an egg in a bowl first then drop it in the center of the swirling water…cook 2- 3 min and trim to make it nice and neat.  You can make these a few hrs in advance and leave them in cold water and just reheat them when you are ready to go! 

O e u f s   C a r o l i n e …

Puff pastry,  Hollandaise sauce , spoonful of corn, poached egg, top with Hollandaise…serve and listen to the ewessss and ahhhhsss…..

Puff pastry- try making your own..the store bought kind uses lard and leaves a waxy film on the roof of your mouth…only use BUTTER.

Hollandaise sauce- its simple if you go slow… 3 egg yolk, 3 tbsp water in a bowl- I place mine over the boiling water for the poached eggs and whisk until it is a little thick then slowly slowly slowly- less than a tbsp at a time, add the clarified butter, keep whisking until it is thicker but can still pour- add lemon juice to taste and season.

Poached eggs- large pot of boiling water with white vinegar- enough to taste the vinegar, once boiling swirl the water around the pot like a tornado ( hehe ) and break an egg in a bowl first then drop it in the center of the swirling water…cook 2- 3 min and trim to make it nice and neat.  You can make these a few hrs in advance and leave them in cold water and just reheat them when you are ready to go! 



Un-Kneaded, Six Fold French Bread
This takes some time, approx 5 hrs, but what else is there to do on a Sunday?
There is a great bread book we use in Chef school called BREAD by Jeffrey Hamelman. We havent really gotten into the weeds yet with all the recipes in the book however I thought I would give one of them a shot now that I understand just a bit more. You do need to fold the dough into itself every half hr for 6 turns in total. This recipe has conversions for the home baker, but you do need to know about DDT or desired dough temperature in order to calculate the water temp correctly.
It turned out wonderfully…even though, as usual my scoring needs work…which literally makes me crazy…..

Un-Kneaded, Six Fold French Bread

This takes some time, approx 5 hrs, but what else is there to do on a Sunday?

There is a great bread book we use in Chef school called BREAD by Jeffrey Hamelman. We havent really gotten into the weeds yet with all the recipes in the book however I thought I would give one of them a shot now that I understand just a bit more. You do need to fold the dough into itself every half hr for 6 turns in total. This recipe has conversions for the home baker, but you do need to know about DDT or desired dough temperature in order to calculate the water temp correctly.

It turned out wonderfully…even though, as usual my scoring needs work…which literally makes me crazy…..


Lamb Shank!
Home for three weeks…lots of posts coming…
Super simple, braise lamb shanks/ add onions, carrots and garlic, reduce some red wine, add some stock, thyme, lemon zest and peppercorn. Put in the oven at 300 degreesF for about 2 hrs covered tightly.  Reduce the sauce once its done and serve with turnip and potatoes. Its really simple and truly delicious.  great recipe from the Stratford Chef school!

Lamb Shank!

Home for three weeks…lots of posts coming…

Super simple, braise lamb shanks/ add onions, carrots and garlic, reduce some red wine, add some stock, thyme, lemon zest and peppercorn. Put in the oven at 300 degreesF for about 2 hrs covered tightly.  Reduce the sauce once its done and serve with turnip and potatoes. Its really simple and truly delicious.  great recipe from the Stratford Chef school!

Summary of my week at Chef school basically….

Summary of my week at Chef school basically….

haphazardinterests:

Pencil Tip Micro Sculptures
I am in awe 

Tomato and chick pea salad...how cute is my son’s note!!!

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