I have always been interested in how to turn a simply delicious dish into a truly magnificent, festive one. It is clear that decorations, serving and serving are needed. However, even the chefs of restaurants, who know how to cook delicious, delicious dishes, far from all can boast of the art of decorating them. What to say about family feasts? All these roses carved from vegetables, olives and sprigs of greens ... All this is already morally outdated and at times even evokes melancholy.
Therefore, when attending chef master classes in the best restaurants in Moscow, we chose one where each dish is a real masterpiece. James Reduta, sous-chef of the Grand European Express restaurant, agreed to teach MIR 24 readers how to turn dishes into works of art.
The main thing here is not to be lazy and prepare the decor separately, - says James. - Carrot breading, and sun-dried tomatoes, and crispy rice paper fried in oil, which can be tinted with beetroot juice or turmeric at the cooking stage, and chips from the thinnest slices of bread, potatoes or sweet potatoes, and food combinations, and the finest vegetable slices, and drops of sauces.
According to him, it is very important what the color scheme of the dishes will be: for some dishes, warm colors are appropriate in the design, for others, a cold color palette is good. Before our eyes, James decorated several dishes, along the way explaining what he used in the decor.
Grilled Calamari with Kenyan Beans, Sun Dried Tomatoes and Thick Yellow Pepper Sauce
Boil mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Separately fry the pods of Kenyan beans. We cook squid rings on the grill, pepper everything and add some salt.
Prepare a thick yellow pepper sauce. Heat olive oil in a frying pan, add onion and spices, fry them. Add the roasted bell pepper cut into strips and cook for 5 minutes. Then pour in white wine, chicken broth and cook for another 10 minutes until the pepper is completely soft. Add the cream, remove from heat, cool slightly and grind warm in a blender until a slightly watery homogeneous puree. Salt and pepper, mix.
Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. We spread potatoes, bean pods and squid rings on it, which should drown in the sauce by a third. Then we decorate the dish with sun-dried tomatoes. You can buy them ready-made or make your own. James dries them for 6 hours in an oven at low temperatures, sprinkled with lemon zest and dry aromatic herbs.
Another spectacular move is a cap of milk foam, which is obtained by whipping milk with a small amount of sugar and food lecithin. The last ingredient ensures the persistence of a cloud of airy foam. It doesn't stay on for quite some time.
Then the thinnest slices of radish and small petals of spinach and chard (leaf beet) are sent to the dish, which, as if by chance, fell on the edges of the dish. They do not carry any taste load, this is just a decoration!
The finishing touch: James sweeps the dish with a stroke of orange carrot breading along with the plate, and the milk foam does not sag - it holds it. Breading unites all parts of the dish, makes it complete and echoes the ruddy color of the sauce.
Danish halibut with sweet potato sweet potato and mushroom and anise sauce
Halibut fillet fry in a pan, salt and pepper.
Slightly fry the mushrooms, add salt, pepper, and then add cream, anise and boil a little. It turns out a thick mushroom sauce. Then we prepare mashed potatoes from baked sweet potatoes. It turns out dazzling orange and sweet in taste.
Now we start assembling the dish: put mashed potatoes on a plate. James "draws" a sweeping orange drop with a decisive stroke. She puts some mushrooms in sauce on it, places the fish on top so that the mushrooms peek out a little from under it. On top of the fish again spreads the mushrooms. So that it all turns out to be wrapped in a brilliant appetizing sauce.
Around this composition are laid out several sun-dried tomatoes and radish slices, a pair of mini-spinach leaves and chard.
The final touch is a cap of milk foam whipped with lecithin (hello molecular cooking!).
All! Serve the dish hot until the mashed potatoes, mushrooms and fish have cooled down.
Duck leg "Confit" with polenta and crispy rice
First, let's prepare the duck leg: it must be salted, pepper and simmer in a pan over low heat until the meat is soft and all the fat is rendered.
When the duck is almost ready, we cook soft, non-cool polenta (this is a porridge made from finely ground corn grits, a denser version of which is called hominy in Moldova).
Then James takes a drop of balsamic cream on a wide, stiff brush and decisively draws a line across the entire plate from edge to edge. He lays the pallet in the middle, making a “pillow” out of it, on which he places an appetizing duck leg.
Now comes the turn of color and taste nuance: he uses a spoonful of tomato confiture, giving it a neat shape. To do this, James, using two tablespoons, "conjures" over the confiture, shifting it five times from spoon to spoon.
Making this exotic ingredient is not at all difficult, but it gives an interesting effect. To make jam, you need to dip the tomatoes in boiling water for a few minutes, cool, remove the skin, cut into quarters, remove the seeds, and put the pulp in a saucepan and slowly boil it with lemon juice. Then turn the mass into a puree with a blender and add sugar at the rate of 300 g of sugar per 500 g of tomato pulp. Boil to the desired consistency, cool.
And now comes the turn of the main decoration: a huge exotic “flower”, which is not even clear what it is made of. This is rice paper: James makes real miracles out of it. And all because it is not purchased, but home-made rice paper, which means that it can be tinted at the production stage by adding turmeric to the dough for yellow, or beetroot juice for bright pink.
It was precisely from such rice paper that he used decorations for a duck with a palette. Rice paper dough should be rolled out, put on a greased sheet of parchment and dried at very low temperatures until the paper hardens, and then cut into squares. In order for the dyed rice paper to take on the shape of an exotic flower, James lowers the square into deep-fried for a few seconds, where it instantly contracts, arches and takes on an intricate three-dimensional shape.
We put this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes the aromas of duck and palenta.
Lamb meatballs with salted cheese cream, tomato confiture and crispy flatbread
The name of this dish speaks for itself and includes almost all the ingredients included in it.
We prepare meatballs from lamb pulp: only minced meat, salt and pepper, nothing more! We fry them in a small amount of vegetable oil on both sides, having previously lined the pan with parchment.
Lightly salted feta cheese should be crumbled and ground, adding a little cream, until a homogeneous creamy state (not too liquid, because the cream should keep its shape!).
We dry half of the unleavened cake in a dry frying pan on both sides (a little bit so that it becomes crispy and acquires a slightly ruddy color). Mini-potatoes are first boiled to the skin, and then fried in oil, with the addition of finely chopped garlic.
We prepare tomato confiture in the same way as in the previous recipe.
Let's start assembling the dish. James draws a strip of balsamic cream on the plate with a wide brush, lays out one meatball, rests the cake on it, pressing its edge with the second meatball. As a result, the cake is fixed at an angle.
The sous chef puts the sous-chef cheese cream into a pastry bag with a figured nozzle and squeezes beautiful “roses” into the corners of the composition.
Fried, appetizingly sizzling potatoes and spinach petals complete the composition, settling on a plate in an artistic mess.
And the last thing: close to the top meatball, partially overlapping it, James lays an oblong slide of tomato jam. It not only gives the dish a bright color accent, but also favorably complements the taste of lamb meat.
The main thing is to do everything quickly so as not to let the meatballs cool down and serve the dish hot!
Arugula and Shrimp Salad with Balsamic Dressing and Crispy Sweet Potatoes
For this salad, peeled shrimp and mushrooms are quickly fried in vegetable oil, to which we add a little chopped garlic.
We lay the arugula in an appetizing slide, “shade” the greens with a thin stream of balsamic cream, then “shade” the same stream of vinaigrette sauce on top (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).
We spread the halves of cherry tomatoes, shrimp and mushrooms in a circle. The composition is completed with sweet potato chips and the thinnest slices of black bread. Both are cut on a slicer very thinly and deep-fried for several seconds. A secret from James: in order to cut brown bread so thinly, he pre-freezes it.
Caesar salad"
Classic Caesar salad James makes very simply, and still turns out very beautiful.
He fries chicken fillet pieces very quickly on both sides so that they remain juicy. Iceberg lettuce is torn into pieces and stacked in a slide, around this slide are cherry tomatoes cut in half and canned capers. The leaves are poured with classic Caesar sauce, and still warm pieces of chicken are laid on top. Finally, top everything with grated Parmesan. And sets at an angle to each other two deep-fried rice chips, tinted yellow with turmeric.
Caprese
This appetizer is based on the classic caprese salad, but how different it is from its prototype!
James peeled the tomatoes, cut them into quarters, and before placing them on a dish, sprinkled with powdered sugar and caramelized it with a cooking gas burner.
Basil in the salad is completely present in the form of an airy mousse. Green basil should be cut very finely, but it is better to chop in a blender and add to the liquid biscuit dough. Pouring the dough into cups, put them in the microwave and after a few minutes we get a porous bright green “sponge” with the taste and smell of basil. Carefully cut it out of the glass with a knife, tear it into pieces and lay it on a plate. Between the pieces of airy mousse we lay out the mozzarella, which we also tear with our hands.
Then comes the turn of tomatoes with a caramel crust around the edge. He sets them in a geometric order, resting a little on the cheese, and sprinkles everything with a little fragrant olive oil.
James paints the rest of the plate with drops of balsamic cream. He does it this way: first, he squeezes out the balsamic cream in small circles, dotting the plate with them in a checkerboard pattern. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.
But what about the indispensable for caprese - the famous pesto sauce? His James squeezes out a few drops on either side of each piece of mozzarella. At the end, the geometric pattern of the dish is slightly diluted with slices of radish and spinach leaves, which the chef arranges with tweezers in an artistic mess. Agree that it turns out just a fantastic beauty!
Tatyana Rubleva
October 20 - International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and turn even the simplest dish into a masterpiece of culinary art.
JAMIE OLIVER
Jamie Oliver also known as the "Naked Chef" (not because he undresses, but because when he cooks, his principle is: discard everything superfluous and superfluous) -– a famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of a knightly order, which he was awarded by the Queen of England herself.
CHICKEN Thighs with Potatoes and Oregano
Ingredients:
5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste
Cooking method:
Boil potatoes.
Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.
Fry the chicken thighs in a skillet over high heat for 10 minutes.
Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.
Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.
AFFOGATO
Ingredients:
1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream
Cooking method:
Pour coffee with sugar into a small container for cream.
Boil half a teapot of water.
Crumble the cookies on the bottom into coffee cups, then add the cherries and chopped chocolate.
Pour boiling water over coffee with sugar before serving.
Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour over coffee.
GORDON RAMSEY
Gordon Ramsay- the first Scot to be awarded three Michelin stars. Ramsay currently owns 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the UK. He is the author of several cookbooks and the host of his own reality show "Hell's Kitchen", in which he shows not only his skill, but also a difficult character.
Breaded FISH WITH POTATOES AND PEA PUREE
Ingredients:
For breaded fish:
4 skinless white fish fillets (like haddock, cod, or pollack)
75 g flour
salt and black pepper
1 large beaten egg
75 g fresh bread crumbs
3-4 st. l. olive oil
For potatoes:
1 kg peeled potatoes
salt and black pepper
5 garlic cloves
a few sprigs of thyme and rosemary (leaves only)
olive oil
For pea puree:
600 g green peas (can be frozen)
a few pieces of butter
a little white wine vinegar
salt and black pepper
Cooking method:
Preheat the oven to 220°C and place a baking sheet in it to warm up.
Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to be pierced with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.
Place potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, turning the slices with tongs so that they are all coated with oil and seasonings.
Put in the oven for 10-15 minutes. Flip a few times until potatoes are golden and crispy.
While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish, and pour the bread crumbs onto another plate.
Heat olive oil in a large skillet. Dip fish in flour, shake off excess. Dip the fillet in the beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in the skillet and fry for 2-3 minutes on each side until the fish is golden and crispy.
Drain the peas, pour them into a saucepan and lightly mash with a fork or potato masher.
Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.
Place potatoes and fish on paper towel to remove excess oil. Then serve with pea puree.
BAKED EGGS WITH FOREST MUSHROOMS
Ingredients:
20 g butter + more for greasing
400 g wild mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (not less than 33%)
25 g cheddar (grated)
Cooking method:
Put the pan on a high heat and put the butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.
Preheat oven to 190℃. Lightly oil 4 serving tins and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.
Put the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately, with fresh bread or buttered hot toast.
Alain Ducasse
Alain Ducasse- one of the most famous chefs of our time. He owns over 20 restaurants worldwide. The lunch at which he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretched for years ahead. Ducasse is the owner of the highest French award - the Order of the Legion of Honor.
GOUGERES
Ingredients:
0.5 cup milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g for sprinkling
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs
Cooking method:
Preheat oven to 200°C. Line a baking sheet with parchment.
In a small saucepan combine water, milk, butter, salt and bring to a boil.
Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. While stirring, simmer over low heat until smooth and well off the bottom, about 2 minutes.
Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine it with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Place the dough in a pastry bag and pipe the balls about 2 cm apart - the dough will rise well in the oven. The size of the balls is up to you.
Sprinkle cheese on top.
Bake for about 20 minutes or until puffed up and golden brown.
Serve hot or slightly chilled, as desired.
Buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven if desired.
TROUT IN GREEN PEA SAUCE
Ingredients for 8 servings:
1 trout (3.5 kg)
For sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream
Cooking method:
Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. The rest of the peas continue to cook for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.
Drizzle the resulting puree with olive oil, salt and pepper.
Heat olive oil in a large skillet and add diced onion. Simmer for 3 minutes until it becomes soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is quite soft.
Cut lettuce leaves "rocket" into rectangles, about 4 cm long.
Cut the fish fillet into 8 parts, about 150 g each.
Grate each piece with salt and fry in a hot frying pan until cooked.
Add a piece of butter at the end of cooking so that foam forms in the pan.
In a separate saucepan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, onion with remaining liquid. Add butter. Simmer a little.
Add chopped rocket lettuce leaves. Add some more butter and drizzle with olive oil to thin the sauce.
Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam up.
Pour some mushroom sauce onto a plate. Put fish on it. Pour around more sauce, garnish with salad. Season everything with salt and pepper.
PIERRE HERME
Pierre Herme- the famous French confectioner. He is called the "Picasso of confectionery art". Already at the age of 20, he was appointed chief confectioner of the Fauchon Grocery House, and today he is the creator and owner of two confectionery boutiques in Paris, the owner of a confectionery shop and a tea salon in Tokyo, a professor at the Higher National Confectionery School of France, a professor at the Culinary Academy, a knight of two national orders France, winner of the gold medal of the Academy of Chocolate and the "Culinary Trophy" of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.
Krakow Cheesecake
Ingredients:
Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg
Curd stuffing:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 art. l. vanilla sugar
3 art. l. potato starch
100-200 g raisins
1 egg yolk for greasing
Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon
Cooking method:
Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Mix until combined. Add flour and knead a soft, elastic dough.
Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.
Take two-thirds of the chilled dough and roll it out to a thickness of 0.4 cm.
Very carefully transfer the dough to a baking sheet lined with parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.
The second part of the dough is also rolled out into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.
Transfer the shortcrust pastry strips to a cutting board, stacking them next to each other. Place in refrigerator until use.
Preheat oven to 180oC.
Bake shortbread for 15 minutes. Then let cool completely.
Trim the cake so that it fits into the mold.
Curd stuffing:
Rub the cottage cheese 2-3 times through a sieve. You should get a very soft, smooth mass.
In the bowl of a food processor, beat the butter with 200 g of icing sugar and vanilla sugar until creamy.
Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoonful of cottage cheese. Thus, alternately, without ceasing to beat everything at the average speed of your mixer, add the yolks and all the cottage cheese.
Whip the egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue beating until stiff peaks.
Gently fold in the raisins and starch into the curd mass. Then gradually, in three doses, introduce beaten egg whites.
Put the curd filling on top of the shortcrust pastry, smooth it out.
Make a lattice out of strips of shortcrust pastry.
Lubricate the grate with a little beaten egg yolk.
Put the baking sheet in the oven preheated to 180oC for 50-60 minutes.
After baking, slightly open the oven and leave the cheesecake inside for another 1 hour.
Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.
Glaze:
Whisk powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let her freeze.
VIENNA CHOCOLATE COOKIES
Ingredients for 45 pieces:
260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt
Cooking method:
Heat up the oven to 180°C. Line a baking sheet with baking paper. Prepare a confectionery syringe or a bag for depositing cookies.
Sift flour together with cocoa powder.
Beat butter with powdered sugar until creamy.
In a separate bowl, beat egg whites with a pinch of salt.
Combine butter mixture with flour. After complete mixing, add the proteins and carefully mix them into the dough, in three steps, from the bottom up, so that they do not fall off if possible.
Place the dough in a piping bag and pipe the cookies in a zigzag pattern.
Bake 10-12 minutes. Take out and let cool 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.
Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.
Chef's Recipes: High Art Made Easy
Who said celebrity chefs, Michelin-starred chefs and culinary geniuses have complicated recipes?
Of course, they can spend a whole day preparing a dish with ingredients that are unthinkable for us. But sometimes they don't! And they come up with the simplest recipes, according to which everyone can build a delicious dinner in a short time.
“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarian propagandist Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.
Cottage cheese vanilla pudding from James Oliver
What do you need:
110 g softened butter
220 g powdered sugar
2 vanilla pods
270 ml milk
How to make James Oliver's Cottage Cheese Vanilla Pudding:
- Cut the vanilla pods lengthwise, remove the seeds, put the vanilla in a bowl.
- Grate lemon zest, add butter and icing sugar, beat everything together. Add egg yolks to the mixture, beat again.
- Pour milk at room temperature there, squeeze lemon juice, pour flour. Mix.
- Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
- Cottage cheese pudding from James Oliver is ready.
Enjoy your meal!
Beef Burgundy by Julia Child
250 g bacon
1 kg beef tenderloin
1 carrot
1 bulb
2 tbsp. spoons of flour
750 ml dry red wine
1 st. a spoonful of olive oil
1 st. a spoonful of tomato paste
500 ml stock
Salt, black pepper to taste
How to cook beef burgundy from Julia Child:
- Cut beef into cubes, pat dry with paper towels. Finely chop the bacon and fry, put in a baking dish.
- In the same pan, fry the beef, then finely chopped onions and carrots.
- Put all the prepared ingredients in the form. Salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, mix again. Pour in wine and broth, put tomato paste. Mix again and put in the oven. Simmer for 2.5 hours at 160 degrees.
- Julia Child Beef Burgundy is ready.
Enjoy your meal!
Ratatouille by Thomas Keller
3 red, orange and yellow pepper halves
5 st. spoons of olive oil
3 garlic cloves
1 bulb
4 cherry tomatoes
1 sprig thyme
1 sprig of parsley
1 eggplant
Salt, black pepper to taste
How to make ratatouille from Thomas Keller:
- Roast the peppers in the oven, laying crust side up on a baking sheet. Cool, remove the skin. Slice.
- Finely chop the onion and garlic, sauté in olive oil. Add chopped tomatoes and spices.
- Zucchini, eggplant, cherry tomatoes cut into thin slices, put in a spiral in a baking dish. Add garlic mixture on top.
- Close the form with foil, bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
- Ratatouille by Thomas Keller is ready.
Enjoy your meal!
Yellow soup from William Pokhlebkin
1.25 l meat broth
7 egg yolks
50 g butter
1–1.5 st. tablespoons of wheat flour
1 teaspoon ground ginger
1 teaspoon 6% apple cider vinegar
pinch of saffron
How to cook yellow soup from William Pokhlebkin:
- Beat egg yolks, add vinegar and dilute in warm meat broth.
- Melt the butter over low heat in a saucepan, slightly darken the flour in it until light yellow. Cool down.
- Pour the entire broth with the yolks diluted in it into a saucepan with toasted flour and, stirring constantly, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
- Yellow soup from William Pokhlebkin is ready.
Enjoy your meal!
Chicken and Rice Casserole by Paula Dean
400 g green beans
500 g chicken fillet
1 bulb
225 g hazelnuts
300 g celery paste
1 cup mayonnaise
170 g boiled rice
1 cup grated cheddar cheese
A pinch of salt
How to make Paula Dean's Chicken and Rice Casserole:
- Chop onions and nuts. Boil rice. Chicken fillet cut into pieces.
- Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
- Paula Dean's Chicken and Rice Casserole is ready.
Enjoy your meal!
Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong owns only three restaurants: two in the US and one in Japan. But the queue of those wishing to get into them is formed in a few months. This is not surprising, because Alan is Barack Obama's favorite chef, and his gastronomic fiesta, luau, was staged at the White House. Young Wong studied cooking in college, immediately realizing that cooking was his calling. From Honolulu, where Alan is from, he went to New York, where he mastered the art under the guidance of Andre Saltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work in a large restaurant. The fame of culinary talents quickly spread among the locals, people did not go to the restaurant, but to the chef, and Alan decided to open his own establishment. And did not lose!
Wong has a lot of secrets, many of them kept cleaner than the password from a bank safe. But some things are still known to the public. For example, the “five ingredients” rule, which Alan piously adheres to: there should not be more than five main ingredients in a dish. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to a classic French berry and wine sauce. And, it would seem, the routine guacamole sauce - well, what can one invent here? You can, argues Alan Wong. We share the recipe!
Cooking:
Finely chop the avocado (in no case do not use a blender, you just need to chop, not puree), finely chop the white onion, green onion, tomatoes, chili pepper, ginger and garlic, grate on a fine grater. Mix all ingredients. As a result, guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the appetizer is stored for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!
Gordon Ramsay
Who doesn't know Gordon Ramsay, the world-famous three-star Michelin chef! "Hell's Kitchen", "America's Best Chef", other shows, a whole chain of restaurants around the world and $ 118 million in annual income - it's all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue, his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it's hard for me to eat burnt and undersalted food. Therefore, with an open heart, I am ready to eat anything - from jelly-like eels to beans on toast. I'll eat anything, as long as it's ok with salt." says Gordon.
What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobster? And here it is not. We tell you what the most popular chef in the world loves.
Spaghetti with tuna
You will need:
- Spaghetti - 200 g
- Canned tuna - 1 can
- Shallots - 100 g
- Garlic - 2 cloves
- Chili pepper - 0.5 pcs.
- Capers, parsley, lemon - to taste
Cooking:
Boil spaghetti until al dente. Chop shallots, garlic and chili peppers, lightly fry in olive oil. Put the spaghetti on a plate, place the fried vegetables, tuna pieces on top, garnish with fresh capers, parsley and a lemon wedge.
Jamie Oliver
Celebrity British chef and restaurateur Jamie Oliver makes over $250 million a year. Charismatic and witty, he became practically the face of great cooking and, we can see, popularized the profession of a cook. Among other things (and everything else is a lot of TV shows, self-written books, charity), he is an exemplary family man: together with his wife Juliet (with whom they have been together for over 20 years), he is raising five children! We wonder when he has time to do everything?
We offer you a very unusual recipe from Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this "Christmas tree" for the holiday - the delight of grateful guests is guaranteed to you.
Croquembush
You will need:
Cream Patissier:
- Milk - 1.5 l
- Vanillin - 0.5 teaspoons
- Egg yolks - 12 pcs.
- Sugar - 250 g
- Cornmeal - 100 g
- Butter - 125 g
- Shu cakes:
- Butter -200 g
- Sugar - 2 teaspoons
- Eggs - 8 pcs.
For caramel: - Sugar - 600 g
- Glucose - 400 ml
Cooking:
We make the cream: pour the milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal until white. Gradually pour in the hot milk, stirring vigorously so that the yolks do not curdle. Return mixture to heat; cook, stirring, until thickened. Then stir in the butter and let cool.
Preheat oven to 200°C. Grease two baking sheets with oil. Combine butter, sugar, 650 ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading vigorously until the dough is thick and smooth. Transfer the dough to a piping bag and form walnut-sized balls on the baking sheet. Slightly flatten the "tails" with fingers dipped in water. Bake 15-20 minutes until golden brown. Profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will settle. Cool the profiteroles completely on a wire rack.
Transfer the cream to a pastry bag, make small cuts at the base of the cakes and fill them with cream. Lay again on the grid. Take a conical croquembush mold (if you don't have one, roll a regular piece of Whatman paper into a cone), grease it with butter and place it on a sheet of parchment. Next, prepare the caramel for decoration. To do this, we need to pour sugar into a container and pour it with water. Put it all on fire and bring to a boil and boil the syrup so that it curls up into a ball when it enters cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the simmer. Dip the profiteroles in the caramel and arrange in the mold until you assemble them into a pyramid. Leave to freeze.
Carefully remove the mold and transfer the croquembush to a serving dish.
Wolfgang Puck
Hollywood's favorite is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscar after-party. We suspect that celebrities want to get to the ceremony not so much because of the coveted statuette, but in order to taste the chef's specialties! Potted chicken pie, mini cheddar cheese burgers, smoked salmon canapés, golden-glazed chocolate Oscars... Adele and John Travolta are said to be crazy about Puck's cheese pasta. We offer you to join haute cuisine and cook crostini with goat cheese - it's delicious!
Crostini with black and green olive tapenade and goat cheese
You will need:
- Pitted olives - 1 cup
- Pitted green olives - 1 cup
- Roasted tomatoes - ¼ cup
- Garlic - 1 clove
- Anchovy fillet - 1pc (did not add)
- Capers - 1 tbsp. (didn't add)
- Basil - ½ tbsp chopped leaves
- Parsley - ½ tbsp chopped leaves
- Thyme - ½ tbsp. chopped leaves
- Oregano - ½ tbsp chopped leaves
- Olive oil - ¼ cup
Crostini
- 1 French baguette, cut into slices
- goat cheese
Place all tapenade ingredients except olive oil in a food processor.
Grind using the pulse button until all ingredients are chopped into large pieces.
Continuing to grind, gradually pour in the olive oil. Transfer to a container with a lid and refrigerate. Preheat oven to 200 degrees. Spread the baguette pieces on a baking sheet and place in the oven for five minutes (they will be lightly toasted). You can cook them in a toaster or lightly fry them on a dry grill pan.
April 14, 2017 No comments
A banquet is a gala dinner that is held in honor of some important event. The table of honor of the solemn event is filled with a variety of dishes, while guests can make a choice according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. Chefs make sure to prepare several complex side dishes to choose from, and in addition, they serve at least four types of bread.
Making a banquet on your own and without contacting specialists is a difficult task. Of course, it is not easy to cook them at home, but if you learn how to cook banquet dishes, then you can pleasantly surprise your guests.
Recipes of chefs' banquet dishes combine the punctuality of preparation and the refinement of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With due perseverance and skill, you will soon be able to cook banquet dishes yourself, no worse than any eminent chef.
If there are a lot of people at the festive banquet, then he advises you to opt for cold appetizers and salads, in addition, the option with canapes is well suited. Various types of canapes are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented with a choice of, for example, meat, fish or poultry. However, whatever the main menu, it is best to finish the festive banquet with desserts. For a banquet, it is not recommended to use large cakes or pies; it is much preferable to opt for fruit salads, mousses, as well as jellies, etc.
slightly salted salmon 800 g
dill - 2 medium bunches
cream cheese (or ricotta) - 300 g
cream (fat. 22%) - 2 tbsp. l.
ground white pepper
Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along its fibers so that the salmon does not fall apart.
Chop the dill, chop the stems especially finely. Whip the cheese with cream.
Put a large sheet of film on a Japanese roll mat or simply on a wide board. Place sliced salmon plates on it in such a way that each of them goes onto the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Pour in the whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and smooth with a heated, damp table knife, then sprinkle with white pepper.
Roll everything up. Wrap the film tightly from the side ends and refrigerate for a couple of hours. Then remove the film from the roll. Cut the roll into portioned pieces, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately with lemon slices.
Tip from the chef:
If you think that you can’t cut the fish well, then you can buy ready-made slices, but this will lose the taste of the roll a little. By the way, the roll can be prepared from other varieties of lightly salted fish, even from white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.
For cooking you will need:
200 g chicken thigh fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
mixture for julienne
bunch of greenery
Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag.
Mix the cream with the contents of the 2nd sachet (which contains the mixture for the sauce).
Pour the resulting mixture of chicken meat with chanterelles.
Simmer over low heat for a couple of minutes.
Spread the resulting mass into small cocottes. Sprinkle with grated cheese.
Put for 6-7 minutes in a preheated oven (temperature -180 degrees).
A great idea for a festive appetizer is to make a banquet variation on the theme of everyone's favorite Caesar salad.
For cooking you will need:
toasted white bread without crust - 6 slices
butter - 100 g
large chicken eggs - 10 pcs.
For submission:
romaine lettuce leaves
grated hard cheese (such as Parmesan)
For refueling:
anchovy - 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp
Grind white toast bread in a blender into large crumbs. Melt the butter in a deep frying pan, salt a little and mix with the crumbs, the butter should cover them evenly. Fry until crispy and chill.
Boil water in a saucepan, salt generously. Then dip the eggs into boiling water immediately from the refrigerator. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, cut lengthwise into two parts.
While the eggs are cooking, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.
Mash the egg yolks and mix them into the dressing, salt and pepper if needed. Divide the yolk mixture over the egg white halves. Arrange eggs on a plate lined with large romaine lettuce, top with crispy crumbles and grated cheese, and serve immediately.
For cooking you will need:
cakes - 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1-2 drops of Tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacamole
40g sour cream
40 ml tomato salsa
paprika
salt
Clean and cut into strips beef tenderloin.
Cut the red onion and red bell pepper into strips.
In a preheated skillet, fry the cooked beef, vegetables, paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the cakes in the shape of a "boat" and fry in the salamander. Put the prepared mixture into tortillas, garnish with cilantro, a small lime wedge and also serve additional sour cream, guacamole and tomato salsa.
For cooking you will need:
Duck breasts - 4 pcs.
foie gras pate - 200 g
pears (preferably Duchesse variety) - 4 pcs.
butter - 2 tbsp.
thyme - 4 sprigs
rosemary - 4 sprigs
balsamic vinegar
olive oil
powdered sugar - 1 tbsp.
salt, pepper to taste
Remove skin and excess fat from duck breasts (they are not required in this dish). Cut the duck breasts in half lengthwise so that they “open” like a book. Cover the breasts with a double layer of cling film and beat to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.
Place foie gras inside each breast and roll very tightly. Wrap in foil, then in foil and refrigerate for 2 hours until completely set.
Peel the pears from the peel and the middle, cut into small cubes, put on paper napkins and dry.
Melt the butter in a frying pan, put the pears, drizzle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears with a slotted spoon and cool.
From the liquid that remained in the pan, make a dressing: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.
Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil on plates and arrange the carpaccio on them, drizzle the dressing on top. Serve with cooked pear garnish.
Tip from the chef:
For this banquet dish, it is better to use unfrozen duck fillet, because before cutting the carpaccio, and it must be cut very thinly, it is necessary to cool the duck breasts in the freezer. And freezing a fillet twice is not very good.
For cooking you will need:
carrots - 3 pcs.
long cucumbers - 2 pcs.
celery - 3 stalks
brynza cheese sauce
Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large - into 4 parts). It is better to cut the core of the carrot if it is too hard. Place carrots in very cold water.
Peel three celery stalks of coarse fibers and cut into small cubes equal in length to the carrot. Cut the cucumber in the same way and remove the seeds.
Fill cups with cheese sauce. Dry the carrots and arrange the vegetables in our cups with sauce.
For cooking you will need:
Baguette - 8 pieces
pork fillet - 350 g
brie cheese - 200 g
green sweet peppers - 2 pcs.
olive oil
ground black pepper
salt
Peel the green peppers, remove the core with seeds and coarsely chop into slices (should make about 10 pieces). Heat the olive oil in a frying pan and fry the peppers for 5 minutes. Salt.
Rub the pork fillet with a little salt and pepper, fry with olive oil until browned on both sides. Transfer to a baking sheet and put in the oven, heating it to 200 degrees, for 8 minutes. Leave the fillet for 5 minutes, then cut into ten servings.
Put the fillet on a piece of baguette, cover with a slice of pepper, put a slice of cheese of medium thickness on top. Transfer the canapés to a wide baking sheet and put in the oven for one minute, the cheese should become soft. Serve immediately hot.
For cooking you will need:
Beets - 1 pc.
medium potatoes - 2 pcs.
carrots - 2 pcs.
herring (fillet) - 300 g
Borodino bread - 5 pieces
chives - bunch
Open and cool the vegetables, then peel them.
Cut beets, carrots and potatoes into small plates. Cut the herring fillet into medium pieces.
Take 5 pieces of Borodino bread and cut each into four pieces. Chop the chives quite finely.
For each quarter of black bread, put beets, then a slice of potatoes, then carrots and herring. Fasten everything with a skewer. Garnish with chives before serving.
For cooking you will need:
Salt
hot red pepper - 1 pc.
lemon juice - 1 tbsp. l.
a bunch of parsley
3 garlic cloves
80 ml olive oil
champignons - 400 g
Wash the mushrooms, dry and cut into small pieces. Peel the garlic and crush. Wash the pepper, remove the partition and seeds, cut into thin circles. Wash the bunch of parsley, dry and chop.
Heat olive oil in a frying pan. Saute garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from fire.
Add lemon juice, some parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.
For cooking you will need:
300 g hard cheese, fat. more than 50% - 300 g
vegetable oil
800 g veal pulp for roasting
salt
ground black pepper
4 large potatoes.
4 onions
Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.
Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (two layers are possible).
Cut the meat into wide pieces about 1.5 cm thick. Put the pieces of meat on a board, cover with cling film and beat with a hammer to equalize the thickness. Arrange the meat pieces in a single layer, leaving a little space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.
Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater, sprinkle over the onion.
Place the baking dish in a preheated oven, preferably closer to the bottom of the oven. Lay the potatoes wrapped in foil around the edges of the dish. Bake for about half an hour.
Before serving, place a portioned piece of baked meat on a dish. Serve potatoes with meat, open the foil and make a deep cut in the potato with a knife, salt and gently sprinkle with green onions or other dill - to your taste.
For cooking you will need:
230 g frozen berries
700 g natural yoghurt
3 tbsp gelatin powder
3 art. l. Sahara
Boil the berries, while not defrosting them, in half a glass of water for 5 minutes.
Dilute 2 tablespoons of gelatin in 70 ml of warm water. Put on a small fire and warm, stirring, while not bringing to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to the fridge until set.
For cooking you will need:
2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or ice cream
Clean the pineapple and cut into slices. Cut out the hard core.
Sprinkle the circles with powdered sugar and fry on both sides with the addition of butter. Spray with alcohol.
Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.
