"Recipes from the Chef's Kitchen"

Ingredients:
1)   1/2 lb. Frisse Lettuce (cleaned and cut)
2)   1 lb. Duck Confit-4 legs (shredded)
3)   4 oz. Goat Cheese
4)   1 pint Sour Cherry Vinaigrette (see below)

Ingredients for the Vinaigrette:
1)   1 cup Dry Sour Cherries
2)   1 cup Spanish Sherry Vinegar
3)   2 tbs. chopped Shallots
4)   1/2 cup Olive Oil
5)   1/2 cup Confit Oil
6)   1 sprig fresh Thyme (manicured)

Method for the Vinaigrette:
1)   Soften cherries and shallots in sherry vinegar
       over low heat in a small heavy-gauge sauce
       pot.
2)   Slowly whisk in oils.
3)   Add thyme leaves and hold warm.

Plating for the salad:
1)   Divide lettuce and goat cheese onto four plates
       with the cheese on top.
2)   In a saute pan over medium high heat, add the
       shredded duck and saute for 5 to 7 minutes
       until the edges are crisp.
3)   Place the duck over the frisse and goat cheese.
4)   Dress with the sour cherry vinaigrette.
5)   Important note...It is necessary to blend the
       vinaigrette well before dressing the salad to
       maintain taste balance.

Preparation:
1)   Heat olive oil in a sauce pan until hot, add
       garlic cloves and saute 3 minutes.
2)   Add herbs.  Stir, add mushrooms and cook
       over medium heat about 5 minutes, stirring
       so it does not burn.
3)   Add white wind, reduce by 1/2, add chicken
       stock.  Reduce by 1/2.  Add tomato sauce.
       Let heat and add butter.  Mix until slightly
       creamy.  Season with salt and pepper.
4)   Cook noodle until done.  Spoon a little mushroom
       mix onto the middle of the place.  Place noodle
       just over edge of mushrooms and to the edge of
       the plate.  Add another spoon of mushrooms and
       some goat cheese, and drape the noodle back over.
       Repeat again until the noodle is a neat stack.
       Spoon the rest over the top and around the stack
       for garnish.  Garnish with a little chopped parsley.
       You may place it in a hot oven for a few minutes
       to ensure that is heated through.

Ingredients:
1)   8 each (4 oz. each fish) Rouget (Red Mullets)
2)   1 cup Beluga Lentils
3)   2 bundles Watercress
4)   1 tbs. Walnut Oil
5)   1 Chanterelle Mushroom
6)   Pinch Garlic (minced)
7)   Pinch Shallots (minced)
8)   1 sprig Thyme
9)   1 cup Baby Watercress
10) 2 tbs. Shaved Walnuts
11) 2 each (peeled cooked and sliced) Artichokes
12) 3 oz. Saffron Stands
13) Salt and Pepper
14) 3-4 tbs. Grape Seed Oil

Method:
1)   Cook lentils in salted boiling water until tender
       (approximately 10 minutes, but not mushy).
       Check frequently. When ready, strain and cool.
       Discard water.
2)   Blanche watercress in salted boiling water 2-3
       minutes.  After that...plunge in cold water
       until cool.  Then puree until fine in blender.
3)   Scale, gut and fillet Rouget (red mullet). Press
       saffron into flesh side of fish.
4)   Prepare vegetables and sauce first because fish
       cooks quickly.  Place watercress puree in small
       saucepot over medium low heat and add cooked
       lentils, walnut oil, and season to taste.  Saute
       halved chanterelles over medium high heat in
       the grape seed oil.  When cooked...add shallots
       and garlic and continue to cook until tender.
       Add artichoke hearts and season to taste.  Hold
       warm.
5)   In a large saute pan over high heat, add the rest
       of the grape seed oil.  Season fish and cook on
       flesh side only.  This is to keep red skin vibrant
       and intact and so as not to over-cook the fish.
       Cooking time is less than 5 minutes.
6)   To plate:  Spoon watercress coulis and lentils
       into shallow bowls.  Next place a spoon of
       chanterelles and artichokes ragout onto center
       of lentils.  Arrange 4 fillets per plate over ragout.
       Garnish with baby watercress and shaved walnuts.

Ingredients for the Pound Cake:
(approx 12 servings)
1)   1/2 lb. Butter
2)   10 oz. Sugar
3)   5 Eggs
4)   10 oz. Cake Flour
5)   1/2 tsp. Baking Powder
6)   1/2 cup Milk
7)   1/2 tsp. Vanilla

Method for the Pound Cake:
1)   Cream butter and sugar, add vanilla.
2)   Add eggs-combine.
3)   Add milk-combine.
4)   Add flour and baking powder-combine.
5)   Bake at 375 deg f. (350 deg f. convection)
       until golden brown.

Ingredients for the Pineapple Confit:
1)   1 peeled and diced Pineapple
2)   1/2 cup Sugar
3)   1/4 cup Corn Syrup
4)   1 (split and scraped) Vanilla Bean
5)   2-3 cups Pineapple Juice

Method for the Pineapple Confit:
1)   Combine sugar, corn syrup with a little water
       in a large pan; cook on high heat until just
       golden.
2)   Add pineapple and vanilla-shake or stir to
       combine-place back on heat.
3)   Cook until pineapples are golden brown-remove
       pineapples.
4)   Flame/deglaze with rum, add juice and reduce.
5)   Add pineapple, warm then serve.

Ingredients for the Vanilla Creme Fraiche:
1)   2 1/2 cups Creme Fraiche
2)   1 split Vanilla Bean (sides scraped)

Method for the Vanilla Creme Fraiche:
1)   Whip together until thick.

To Previous Page