|
Mise En Place
|
|
It's been quite sometime since I did one of these. Perhaps I've been in a sour mood towards my job and didn't feel much like talking food. Since my last post I was doing the Chef de Brunch, and was feeling pretty hauled down by the pressure and work load. I was doing 50 plus hour weeks and not seeing any benefit. I've recently given my notice and hope to find a job that is less stress, until then I'm gonna take some much needed time off and do nothing.
Here's a recipe I've working on, I can't say I've had the chance to work it out completely, it's mostly guess estimates on measures, so if you try it yourself keep that in mind and give me some feed back so i can adjust it.
Sage Muscovy Duck with Yam and Black Bean Risotto
Feeds 4
Here's the basic mise en place of what you need to get started:
4 Muscovy Duck breast halves (cleaned)
2 cups Risotto Rice
1 Large Sweet Potato/Yam
1 Can Black Beans (drained)
Parmesan Cheese
4 Red Onions
2 Bunches Fresh Sage
White Wine
Red Wine
Sugar
UnSalted Butter
Olive Oil
Paprika/Cyanne/Corriander
Salt/Pepper
Cooking the duck is the easy part so we'll leave that for last. First we'll get the Rissotto rice done.
Risotto with Black Bean and Yam:
Melt about 2 tablespoons of butter in a sauce pot, at medium heat. Add your rice into this and saute for over a minute, this cracks the corn giving it a creamy texture.
Bring around 4 cups of water (or broth) to boil, and slowly add this to the rice stirring constantly until the rice is cooked. You'll be able to tell when the hard crunch is gone but it's still firm. Put this aside for now.
In a pan with a bit of olive oil, saute diced onion and diced yam until both are tender. Add the Black beans stirring. You'll mix this with the rice before serving. You can put it aside for now.
For add flavor we are gonna make Red Onion Marmalade as a toping for our duck.
.Red Onion Marmalade
2 Red Onions sliced thin (be sure to slice with the grain so it hold together), simmer this in about a Cup of red wine vinegar until the onions are tender. Then add about 1/2 cup of sugar and let it reduce. Don't let it burn, you want it creamy like a jam, add more vinegar if needed.
The duck we are going to sear then oven bake.
Sage Muscovy Duck:
Make a mixture of Paprika/Cyanne/Corriander and season your duck well. Heat a pan with olive oil until it is really hot. When it is smoking, add your seasoned duck and rotate them to cook them evenly, it wont take long to seal in the flavor. (We are not cooking them completely here.)
Remove them from the pan and make 3 incisions into the meat, width wise. Into the slits stuff it with fresh Sage leaves. Place this into a baking dishes, drizzle oil over them, cover in foil and place in the oven at about 250.
To finish up...
Reheat the rice with more water (broth) adding your Black Bean and Yams. When it's heated add a good amount of Parmesan Cheese to taste and butter for extra creaminess.
Your plate with have the rice mixture as it's base with the duck served on top. The marmalade (chilled) should be spread evenly over the duck, don't remove the sage. Enjoy.
If anyone has was to better this recipe please comment below. Many of the item can be substituted for other things. Let me know how it turns out
|
|
|
|
|
Yea, I know. You're sitting there thinking that because I work in a "kitchen" I don't mind the heat. Suck my sweaty balls.
I can't stand this shit. Yes, in the winter I always say it's too cold, and in the summer it's always too hot. FUCK! I need a vaction to somewhere that's liveable.
I took my old fruits today and threw them in my blender with some vodka and cream. MmMm sorbet! well not really, but it tasted good.
What do you possibly cook when it gets this hot?
Step away from the Range!
Cooking is out of the question. What we need is some good pickled food!
Who doesn't like pickled Herring? Olives? Pickles? Pearl Onions?
Well if you don't stop reading.
Most pickeled goods can be bought at the local store. So this should be mostly simple for us all to do. (unless you are crazy and can't eat olives!)
here's what you need:
1 small jar pickled Herring (any pickled fish will do)
1 small jar pickled pearl onions
1 small jar dill pickles
1 small jar pitted green olives (or pit them yourself)
1 small jar capers
we also need:
(this is depending on skill and equipment, you may want to just buy Mayo)
3 egg yolks
1 litre vegtable oil
2 cups djion musturd
2 tbsp tabasco
4 tbsp worstichire[sp]
salt/pepper
The only work here is making the Tarter sauce.
If you have a good mixer here's how we make the Mayo.
Frist add the Yolks(save the white) with the mustarad and some salt. Whisk at a high speed. Slowly add the Veg. oil then you Tabscao and Whortshestireeer. When all is said and Done you should have what looks like mayo. Taste, pepper? Salt? Love?
We will then take our Pickles, Onions, Capers and Olives and blend them with our Mayo.
Taste it...That's Tarter? or does it need more?
We server this with our pickled fish. Dip and eat. Mmmmm.
Through in some bread and cheese if you want just don't turn the oven on!
Don't forget a good cold white wine. Always good with fish.
Have fun eating, well all love food!
[if anyone wants an idea for a certain food, my PM is open I'll tackle requests]
|
|
|
|
|
Yea, I know. You're sitting there thinking that because I work in a "kitchen" I don't mind the heat. Suck my sweaty balls.
I can't stand this shit. Yes, in the winter I always say it's too cold, and in the summer it's always too hot. FUCK! I need a vaction to somewhere that's liveable.
I took my old fruits today and threw them in my blender with some vodka and cream. MmMm sorbet! well not really, but it tasted good.
What do you possibly cook when it gets this hot?
Step away from the Range!
Cooking is out of the question. What we need is some good pickled food!
Who doesn't like pickled Herring? Olives? Pickles? Pearl Onions?
Well if you don't stop reading.
Most pickeled goods can be bought at the local store. So this should be mostly simple for us all to do. (unless you are crazy and can't eat olives!)
here's what you need:
1 small jar pickled Herring (any pickled fish will do)
1 small jar pickled pearl onions
1 small jar dill pickles
1 small jar pitted green olives (or pit them yourself)
1 small jar capers
we also need:
(this is depending on skill and equipment, you may want to just buy Mayo)
3 egg yolks
1 litre vegtable oil
2 cups djion musturd
2 tbsp tabasco
4 tbsp worstichire[sp]
salt/pepper
The only work here is making the Tarter sauce.
If you have a good mixer here's how we make the Mayo.
Frist add the Yolks(save the white) with the mustarad and some salt. Whisk at a high speed. Slowly add the Veg. oil then you Tabscao and Whortshestireeer. When all is said and Done you should have what looks like mayo. Taste, pepper? Salt? Love?
We will then take our Pickles, Onions, Capers and Olives and blend them with our Mayo.
Taste it...That's Tarter? or does it need more?
We server this with our pickled fish. Dip and eat. Mmmmm.
Through in some bread and cheese if you want just don't turn the oven on!
Don't forget a good cold white wine. Always good with fish.
Have fun eating, well all love food!
[if anyone wants an idea for a certain food, my PM is open I'll tackle requests]
|
|
|
|
|
Summer is upon us!
I really enjoy when the days become longer, and I can enjoy some sunshine after work. Drinking some melon SoBe, crushed ice, and rum on my balcony. Kitchens can be so dreary. I think I'll post up some simple summer fare, since we all have the ole BBQ a blaze.
(below is appox. for 2-4 eaters, please adjust)
Appitezer:
Rillette de Canard.
2 Duck breast (you can use chicken if you wish, duck is much better though)
4 Shallots
1 Garlic blub
Fresh Cliantro
Fresh Thyme
1/2 cup Black olives
2 cup Olive oil (or more)
1/4 cup Dijon mustard
Baggette (French Bread)
Brie Cheese (as much as you want)
---
Making a good confit takes time, which is what we are doing here. First in a pot heat some olive oil unitl it is smoking hot. I mean hot! Remove from heat and let sit 5 mins. Into this pot put your Duck Breats, chopped shallot, galic, cliantro and thyme. Let this sit for about 6 hours in fridge. You can let it sit longer if you wish. Once it has sat remove from cold source and into your oven at low heat 200F, for about 2 hours. Add more oil if it looks dry.
Now you'll want to turn on the BBQ, as the confit cooks.
Brie is awesome on the grill, coat your brie with some oil and let it roast on the Barbie, just until it melts. We'll sever this with our Rillette.
Pitted Black Olives and the dijon musturd go into your food processor (or what have you) blend well. Remove your duck from oven (make sure its cooked) and blend that in aswell (Just the duck!).
Server with the French Bread, Grilled Brie, and some of the confit oil, and love.
Enjoy!
Now...
Main
(This can be done with fish aswell. I suggest Tuna or Salmon, only cus I enjoy them.)
Pear Pork Madilion Salade
4 Pork Madilions
2 pears
1 cup yogurt
1 cup Halzenuts
1 bunch Watercress
Rosemary
Sugar
Salt/pepper
1 tbsp Honey
1 lemon
(this perp can be done while you make the confit you serve as your app. the confit rillette should give you lots of time to serve up this, if not feed them more brie and olives. mmmm olives)
Skin and pit your pears. A simple task done with a pearing knife, ironicly. (PM me we any questions). Place the Pears on your BBQ with care, turning then to get color, but not to burn. Into the food processor they go. Puree, I mean pulp! GO, GO, GO. Add the yogurt when all is good.
I guess I shoula metioned yo roast the rosemary and hazlenuts aswells!
You can do this in tin foil, easily done. Add this to the Pear/Yogurt. Sugar? Salt/Pepper? to taste. and the love, extra love.
This is your base for the plate.
On top of this place some Watercress you soak in lemon/honey water before.
Grill you Pork (or other) to tasters choice and you are done.
-----
I don't do desserts.
i really need to get aroudn to some good brunch stuff soon don't I?
|
|
|
|
|
- mise en place
MEEZ ahn plahs
A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
April 1st, springtime begins. Atleast on the new menus. After a week of talking about what dish is selling well vs. poorly and what different ingridents are coming into season, any good resturant will adjust it's main dishes for varitey sake.
The menu I work from can change on a daily basis. We run a Fish(poisson), Salmon(saumon), Pasta(pate), Chicken(poulet), Liver(foi), Salad(salade), Soup and Sandwich, "Du Jour". Really though we plan for most items to run a week.(Soup and Salad change everyday)
So when it comes to menu overhaul its quite easy for us. Just the stables are in need of fine tuning. Instead of Pears on the Endive Salade, we go with grapes. We remove wintery items like a Terrine or a Trout salade and replace them with more inventive items.
At any rate that was what today was, and it was busy. Here's an item from today's mise en place.
Saumon Salade with Roated Cumin and Honey dressing
Salmon (we use a 7oz portion)
Citrus Fruits (Lime, Orange, Blood Orange and Grapefruit)
Vegtables (Aparagus, Green Bean and Brocolli)
Dressing:
Whole Cumin 1tbsp
Honey 2tbsp
Paprika 1tsp
2 egg yolks
Olive Oil
White wine vinegar 1oz
Salt
Preperation:
Roast the whole cumin in a pan, you'll notice it's done with your nose. It smells great. Bust it up! A coffee grinder works great for this things. Into the blender with the 2 egg yolks, add just a bit of salt and the paprika. Blend away on high. When its good and mixed add the honey, then the vinegar. Here it takes more paitence, slowly add olive oil until you have a good thck dressing, careful too little and it wont hold the flavor and too much it's gonna taste like oil! Add more salt if you like at this point. Give it a Taste? Does it need more love? perhaps some more honey or cumin you be the judge it's your love.
Your vegtables should be cut into eatable sizes, removing unessisary parts. Blanche them, don't over cook! You want a crunch still not soggy mess. For a single portion I suggest about 10 green beans, 5 Asparagus (cut in half) and palm of brocolili. cool them in ice. All this goes into a mixing bowl.
Your fruits need to be peeled. I bet you guessed that though. cut them into whats called "supremes", think about the canned variety of pinneable you get on a pizza...thats "supreme". For a single portion its about 1/4 of each fruit. Once they are clean and cut, into the bowl with them.
Then into the bowl goes the dressing. A decent amount here, when you mix the fruits and vegtables everything should be covered well with extra sauce for the Salmon. Hey throw some love in that blow! Salt to taste, diced parsley, or cilantro, maybe sage if it kicks you that way.
I suggest grilling your Salmon with olive oil, salt and pepper. This can be down in a pan as well, finish the cooking in the oven until its the desired texture you like your salmon.
That's it, simple.
On your plate place a nice heeping of your salade mix, on top of this stack your salmon. Hopefully it impresses someone, if not yourself.
-----
Tomorrow, because it's the weekend, we'll take about brunch food.
Feel free to hit me up with any questions.
|
|
|
Showing 1 - 5 of 5
|
