Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past.
reason for choosing French cuisine was because where dose fine dining and gourmet food come from where of course France the word entrée is French and dessert the way i see it is if you want something that is the heart of fine dining and gourmet food then look no further than my menu
Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette
entrée
1 lb (8 oz) sea scallops
2 tsp unsalted butter
1 lemon
2 navel orange
2 small clove garlic, crushed
kosher salt and fresh pepper
2 tbsp extra virgin olive oil
4 cups mixed baby greens
4 cups baby arugula
2 tbsp red onion, chopped
Citrus Mojo Vinaigrette:In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper. Peel the remaining orange and chop into small chunks. Arrange mixed greens and arugula in the center of a plate or platter. Top with red onion. Wash scallops and pat dry with a paper towel. Season with salt. Heat a medium size pan on a high flame. When pan is hot, melt butter and place scallops in the pan. Searwithout touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook. Remove from the pan and arrange around the greens. Arrange oranges on the plate and drizzle with vinaigrette.
main
pastacio encrusted rack of lamb with burnt buter beens and duchess potatoes
method
Ingredients
1 Lamb rack
100g Pistachio nuts
1sprig Rosemary
10g Breadcrumbs
4 potatoes
1 hepped tbs of butter
1/2 a cup of milk
1headpe tbs butter
250 g beans
Method
Trim some of the excess fat off the rack.
Coarsely chop the pistachios and spread them on a plate.
Finely chop the rosemary and add it, the breadcrumbs, salt and pepper to the nuts.
Roll the lamb in the mixture to coat all sides.
Bake at 175?c for 35 minutes for pink lamb or 45 minutes for fully cooked meat.
Allow the rack to stand for several minutes before carving.
to make dutches potatoes pre heat oven to 220c and biol potatoes until soft.
mash potatoes and butter and milk then place in a ppiping bag and pipe on to a olied
tray and cook for 5 minuits or until glodern brown
to make burnt butter sause cook butter in frying pan and cook off until golden brown and powr on to beans
to cook beand boil until soft and surve
dessert
||
Ingredients: For the chocolate sponge cake:
4 egg whites,
2 egg yolks,
1/4 tsp. cream of tartar,
1 pinch salt,
1/3 cup sugar,
1 tsp. vanilla extract, 1/4 cup flour,
1/4 cup cocoa powder.
Ingredients Chocolate Mousse: 8 squares semi-sweet bakers chocolate,
1 cup double espresso,
30 ml. artificial vanilla extract,
30 ml. Kahlua liquor,
6 egg whites,
5 egg yolks,
200 ml. whipping cream,
80 gr. sugar,
maraschino cherries and a little whipped cream for decoration
For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.
How to make real chocolate mousse without having to whip some powder? Here is the real recipe:Melt the chocolate with the espresso, the vanilla and the Kahlua in a bowl. Meanwhile whip individually the egg yolks, the egg whites and the cream with 1/3 of the sugar for each. The egg whites must be completely free of any egg yolk in order to be able to whip them to stiff peaks properly. Rinse the bowl and whip the cream to stiff peaks, too. Cool down the melted chocolate to about 38-40 C and fold together the other whipped ingredients starting with the whipped yolks. Pour the chocolate mousse in the martini glasses right away after folding together and leave in the refrigerator for a couple of hours to set. Garnish this decadent chocolate dessert according to your taste.
work plan
1 sort out ingredients 500g of scallops , 2 tsp of unsalted butter , 1 lemon , 1/2 orange , 1 ¼ of orange , 2 small clove of garlic crushed , salt and pepper to season the scallops , 2 tbsp of extra virgin olive oil , 4 cups of mixed baby greens , 4 cups of rocket , 2 tbsp of red onion chopped
2 In a small bowl combine olive oil, juice from half lemon, juice from ¼ of an orange, crushed garlic, salt and pepper and Wisk together and place in the fridge to cool for tomorrow
3 separate the ingredients 100g of pasticcio nuts finely, measure out the 30g bread crumbs and measure out ½ cup of milk and refrigerate over night.
4 grab the rack of lamb and trim off some of the excess fat and place bread crumbs and pistachio and the rosemary with the salt and pepper. Grab the rack of lamb and place it in the pasticcio mix and cover all sides. Cover in cling wrap and leave in the fridge for next year.
5 separate the ingredients 8 squares Cadbury chocolate,
1 cup double espresso , 30 ml. artificial vanilla extract , 30 ml. Kahlua liquor , 6 egg whites , 5 egg yolks , 200 ml whipping cream , 80g sugar
6 melt Cadbury chocolate with the espresso with the vanilla extract and the Kahlua in a saucepan. While doing this in a new bowl whisk the egg yolks. In a separate bowl whisk the egg yolks cream and a third of the sugar into both of the mixtures. Rinse the bowl and whip the cream to stiff peaks, too. Cool down the melted chocolate to about 38-40 C and fold together the other whipped ingredients starting with the whipped yolks. Pour the chocolate mousse in the bowl right away after folding together and leave in the refrigerator for the rest of the day to set. Garnish this decadent chocolate
Decorate according to your taste.
on the day
1 pre heat oven to 175 c Heat in a medium sized pan melt butter and place scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute while their centers are still slightly translucent Remove from the pan and arrange around the greens. Arrange oranges on the plate and drizzle with vinaigrette.
Pre heat one oven to 220c. Boil the potatoes in a medium saucepan (if you put potatoes in cold water and bring to the boil the inside will not go hard and the outside will be soft) as soon as they are done boil up the French beans until soft and crispy. As soon as the potatoes are done mash them up with the milk and the butter then place into the piping bag and pipe round stars onto a lightly floured and greased tray make about 10 and then make the burnt butter sauce by placing the heaped tbs in the frying pan and cooking until golden brown and when serving pour over each plate of beans.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly push through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a
Preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes. · 1 lb (8 oz) sea scallops $12.00
Grocery
Deli
Diary
small things
buutcher
scallops
olive oil
unsalted butter
rack of lamb
lemon
butter
naval orange
12 eggs
garlic
cream of tartar
salt
thichned cream
pepper
dare double expresso
rocket
red onion
pastacio nuts
rosemary
breadcrumbs
potatoes
beans
salt
sugar
vanilla extract
flour
coca powder
cadbury chocolate
kahlua liquor
artificial cherries
white chocolate
· 2 tsp unsalted butter $2.46 · 1 lemon $0.60 · 2 navel orange $0.64 · 2 small clove garlic, crushed $0.70 · kosher salt and fresh pepper $0.86 + $1.95 · 2 tbsp extra virgin olive oil $1.52 · 4 cups mixed baby greens $3.00 · 4 cups baby rocket $7.99 · 2 tbsp red onion, chopped $0.90 1 Lamb rack $ 15.00 100g Pistachio nuts $4.73 1 sprig Rosemary $2.28 per ea 10g Breadcrumbs $1.71 4 potatoes $2.04 1 heaped tbs of butter
1/2 a cup of milk $2.89 1 heaped tbs butter
250 g beans $2.00 4 egg whites, $2.17 2 egg yolks,
1/4 tsp. cream of tartar, $3.70 1 pinch salt,
1/3 cup sugar, $0.97 1 tsp. vanilla extract, 1/4 cup flour, $2.39 1/4 cup cocoa powder. $2.71 8 squares Cadbury chocolate $4.68 1 cup double espresso, $2.94 30 ml. artificial vanilla extract, $6.70 30 ml. Kahlua liquor, $2.86 6 egg whites, $3.70 5 egg yolks,
200 ml. whipping cream, $1.58 80 gr. sugar,
maraschino cherries and a little whipped cream for decoration : 5 cubes semi-sweet baker's chocolate (about 5 oz.), 75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings. $3.59
Design Brief
Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past.
reason for choosing French cuisine was because where dose fine dining and gourmet food come from where of course France the word entrée is French and dessert the way i see it is if you want something that is the heart of fine dining and gourmet food then look no further than my menu
Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette
entrée
Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper. Peel the remaining orange and chop into small chunks. Arrange mixed greens and arugula in the center of a plate or platter. Top with red onion. Wash scallops and pat dry with a paper towel. Season with salt. Heat a medium size pan on a high flame. When pan is hot, melt butter and place scallops in the pan. Searwithout touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook. Remove from the pan and arrange around the greens. Arrange oranges on the plate and drizzle with vinaigrette.
main
pastacio encrusted rack of lamb with burnt buter beens and duchess potatoes
method
Ingredients
1 Lamb rack
100g Pistachio nuts
1sprig Rosemary
10g Breadcrumbs
4 potatoes
1 hepped tbs of butter
1/2 a cup of milk
1headpe tbs butter
250 g beans
Method
Trim some of the excess fat off the rack.
Coarsely chop the pistachios and spread them on a plate.
Finely chop the rosemary and add it, the breadcrumbs, salt and pepper to the nuts.
Roll the lamb in the mixture to coat all sides.
Bake at 175?c for 35 minutes for pink lamb or 45 minutes for fully cooked meat.
Allow the rack to stand for several minutes before carving.
to make dutches potatoes pre heat oven to 220c and biol potatoes until soft.
mash potatoes and butter and milk then place in a ppiping bag and pipe on to a olied
tray and cook for 5 minuits or until glodern brown
to make burnt butter sause cook butter in frying pan and cook off until golden brown and powr on to beans
to cook beand boil until soft and surve
dessert
||
For the chocolate sponge cake:
4 egg whites,
2 egg yolks,
1/4 tsp. cream of tartar,
1 pinch salt,
1/3 cup sugar,
1 tsp. vanilla extract, 1/4 cup flour,
1/4 cup cocoa powder.
Ingredients Chocolate Mousse:
8 squares semi-sweet bakers chocolate,
1 cup double espresso,
30 ml. artificial vanilla extract,
30 ml. Kahlua liquor,
6 egg whites,
5 egg yolks,
200 ml. whipping cream,
80 gr. sugar,
maraschino cherries and a little whipped cream for decoration
For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.
How to make real chocolate mousse without having to whip some powder? Here is the real recipe: Melt the chocolate with the espresso, the vanilla and the Kahlua in a bowl. Meanwhile whip individually the egg yolks, the egg whites and the cream with 1/3 of the sugar for each. The egg whites must be completely free of any egg yolk in order to be able to whip them to stiff peaks properly. Rinse the bowl and whip the cream to stiff peaks, too. Cool down the melted chocolate to about 38-40 C and fold together the other whipped ingredients starting with the whipped yolks. Pour the chocolate mousse in the martini glasses right away after folding together and leave in the refrigerator for a couple of hours to set. Garnish this decadent chocolate dessert according to your taste.
work plan
1 sort out ingredients 500g of scallops , 2 tsp of unsalted butter , 1 lemon , 1/2 orange , 1 ¼ of orange , 2 small clove of garlic crushed , salt and pepper to season the scallops , 2 tbsp of extra virgin olive oil , 4 cups of mixed baby greens , 4 cups of rocket , 2 tbsp of red onion chopped
2 In a small bowl combine olive oil, juice from half lemon, juice from ¼ of an orange, crushed garlic, salt and pepper and Wisk together and place in the fridge to cool for tomorrow
3 separate the ingredients 100g of pasticcio nuts finely, measure out the 30g bread crumbs and measure out ½ cup of milk and refrigerate over night.
4 grab the rack of lamb and trim off some of the excess fat and place bread crumbs and pistachio and the rosemary with the salt and pepper. Grab the rack of lamb and place it in the pasticcio mix and cover all sides. Cover in cling wrap and leave in the fridge for next year.
5 separate the ingredients 8 squares Cadbury chocolate,
1 cup double espresso , 30 ml. artificial vanilla extract , 30 ml. Kahlua liquor , 6 egg whites , 5 egg yolks , 200 ml whipping cream , 80g sugar
6 melt Cadbury chocolate with the espresso with the vanilla extract and the Kahlua in a saucepan. While doing this in a new bowl whisk the egg yolks. In a separate bowl whisk the egg yolks cream and a third of the sugar into both of the mixtures. Rinse the bowl and whip the cream to stiff peaks, too. Cool down the melted chocolate to about 38-40 C and fold together the other whipped ingredients starting with the whipped yolks. Pour the chocolate mousse in the bowl right away after folding together and leave in the refrigerator for the rest of the day to set. Garnish this decadent chocolate
Decorate according to your taste.
on the day
1 pre heat oven to 175 c Heat in a medium sized pan melt butter and place scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute while their centers are still slightly translucent Remove from the pan and arrange around the greens. Arrange oranges on the plate and drizzle with vinaigrette.
Pre heat one oven to 220c. Boil the potatoes in a medium saucepan (if you put potatoes in cold water and bring to the boil the inside will not go hard and the outside will be soft) as soon as they are done boil up the French beans until soft and crispy. As soon as the potatoes are done mash them up with the milk and the butter then place into the piping bag and pipe round stars onto a lightly floured and greased tray make about 10 and then make the burnt butter sauce by placing the heaped tbs in the frying pan and cooking until golden brown and when serving pour over each plate of beans.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly push through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a
Preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes. · 1 lb (8 oz) sea scallops $12.00
Deli
· 2 tsp unsalted butter $2.46
· 1 lemon $0.60
· 2 navel orange $0.64
· 2 small clove garlic, crushed $0.70
· kosher salt and fresh pepper $0.86 + $1.95
· 2 tbsp extra virgin olive oil $1.52
· 4 cups mixed baby greens $3.00
· 4 cups baby rocket $7.99
· 2 tbsp red onion, chopped $0.90
1 Lamb rack $ 15.00
100g Pistachio nuts $4.73
1 sprig Rosemary $2.28 per ea
10g Breadcrumbs $1.71
4 potatoes $2.04
1 heaped tbs of butter
1/2 a cup of milk $2.89
1 heaped tbs butter
250 g beans $2.00
4 egg whites, $2.17
2 egg yolks,
1/4 tsp. cream of tartar, $3.70
1 pinch salt,
1/3 cup sugar, $0.97
1 tsp. vanilla extract,
1/4 cup flour, $2.39
1/4 cup cocoa powder. $2.71
8 squares Cadbury chocolate $4.68
1 cup double espresso, $2.94
30 ml. artificial vanilla extract, $6.70
30 ml. Kahlua liquor, $2.86
6 egg whites, $3.70
5 egg yolks,
200 ml. whipping cream, $1.58
80 gr. sugar,
maraschino cherries and a little whipped cream for decoration
: 5 cubes semi-sweet baker's chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings. $3.59
91.69