Tuesday, April 14, 2009
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Cooking Recipe Ingredients:
3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1.4 tbsp. milk
1 oz. sugar
1 lemon peel
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in
1.1 cups milk
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)
Cooking recipe preparation instructions:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.
Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.
Remove it from the form and put it on a serving dish to let it drain before you serve it.
Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.
Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.
Thursday, April 2, 2009
Italian Food: How To Make Mushroom Risotto
750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper
1 wooden spoon
Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.
Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.
Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.
The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.
Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.
Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley
To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.