2010-02-06T19:53:02Z This pizza dough is easy to make and great to use. I use a bread machine to make it. Drop entire content in the bread machine on dough setting. Once finished roll out the dough and size for your pan. Let the dough rise inside the pan for at least 20 minutes close to a warm oven. false 49 500g sifted white flour 300ml of lukewarm water (~38C is ideal) 16g of traditional dry yeast 5g of sugar 3g of salt 2010-02-06T19:53:02Z 1 2 pizzas worth 2010-01-18T20:46:37Z Brioche is a French recipe that sits between cake and bread. It's the ideal breakfast bread but acts remarkably well as an afternoon snack. Though slightly sweet I love to spread salted butter on it and I do not ever toast it. What makes brioche so fantastic is the use of "Fleur d'oranger" extract or Orange Flower Water in the USA. This extract provides a tonic and pleasant aroma to the brioche that makes you go for more every time. If you have a bread machine just put all the ingredients in except from the butter. Put it on dough setting and 10 minutes in (or whenever it alerts you to add nuts or other ingredients) add the softened butter. If you don't have a bread machine you have to do knead everything (I do it in a bowl and add the butter one cube at a time to ensure the dough does not stick on the walls). Knead for a good 20 minutes at least. Let it sit 20 minutes and knead another 20 minutes. Preheat oven at 350F with a pan of water on the lowest rack. Close the vent with a metal bowl (usually the back rightmost one). Butter the loaf pan and shake the sugar around so that it is well coated. Drop the dough in the pan and let it sit in a warm area (with aluminum foil on top) for 20-30 minutes. Place in oven and bake for 30 minutes. It should come out golden brown and double in size. false 48 300g of white flour, sifted 2 eggs, beaten 50ml of milk 10g of dried active yeast 50g of sugar 3 tablespoons of "fleur d'oranger" (aka Orange flower water) 70g of unsalted butter, cubed, room temperature 1 teaspoon of salt For the loaf pan: 2 tablespoons of melted butter 2 tablespoons of sugar 2010-01-18T20:48:21Z 1 1 loaf 2009-12-28T21:14:44Z A simple, no-fuss rabbit stew. Sear rabbit, and put in slow cooker. In the same pot, heat onions with oil for a few minutes. Add garlic and cook until onions are soft. Transfer everything to the slow cooker. Heat up on high for ~30 minutes, then on low for about 5 hours, turning the rabbit around half-way through. false 47 1 whole rabbit, cleaned 1 onion 3 T oil 3 cloves garlic 1 t thyme 3 Bay leaves 1 28oz can of crushed tomatoes 1 C red wine 2009-12-28T21:14:44Z 11 4 portions 2009-10-12T16:46:46Z Mead is a honey wine that has a not too overbearing sweetness to it. When you take mead and contrast it with hearty butternut squash you have a match made in the kitchen! :-D Pour the mead in a large sauce pan and bring to a quick boil. Light the mead with a lighter to get rid of excess alcohol. Set aside. Put the oil and butter in the sauce pan with the butternut and onions and over medium high heat and brown lightly. Wet with the mead and then add the chicken stock. Add the garlic and spices. Bring to a boil and turn off the heat and let cool. Blend until smooth and strain. You can now freeze for later use or reheat and serve. false 46 2 tbsp of oil 2 tbsp of butter 1 butternut squash, peeled, cleaned and diced 6 onions, diced 750ml of mead 1 1/2 liters of chicken stock 1 clove of garlic 3 strands of fresh thyme 1 bay leave 2009-10-12T16:46:46Z 1 8-14 servings 2009-10-09T17:30:34Z I was working from home and didn't see the time fly by. I didn't want to spend forever on my lunch. So I devised the fastest way to make scrambled eggs. Put eggs in a 2 cup pyrex measuring cup. Add a pinch of salt and pepper Using the milk foamer part of an espresso machine cook while stirring continuously. The texture should be just shy of hard. Mix top foam in the cooked egg mixture with the butter for an even fluffier scrambled egg. Serve on toast. false 45 3 large eggs salt pepper 1 tbsp of butter 2009-10-09T17:30:34Z 1 2 servings 2009-10-05T04:35:27Z Sea urchins aren't easy to find fresh but if you can get your hands on some they can last up to 24 hours in the fridge if you cover them with wet paper towel. The sooner you eat them though the better they are so if you get some while you stroll the morning market you may as well make yourself a "brouillade" with them. A "brouillade" is like scrambled eggs except you beat your eggs continuously to avoid any crumbling. The white and yolk should fuze and cook at the same time providing a really rich and creamy texture that compliments greatly the creaminess of urchins. Cut open the oysters by using a pair of scissors. Pierce through on the side and cut across the widest part little by little until you go all around. The orange part is what you are look for. Set the orange part into a bowl. If absolutely necessary rinse out some of the excess inky solution on it. Clean the top part of the urchin shell in cold water, scraping with a spoon as necessary. Dry and set aside. Break eggs in a cold pan off the heat. Bring pan on low heat (2-3 on 1000W electric dials) and stir continuously with a wooden spoon. Make sure that nothing sticks anywhere. You want things to cook as evenly as possible. Remove from heat from time to time if you find it heats up too fast. When the eggs start to have the consistency of mayonnaise add the urchins and mix only enough to even out the mixture. Drop the mixture into the cleaned shells and serve. false 44 4 oysters 4 large eggs 2009-10-05T04:35:27Z 1 4 servings 2009-10-05T04:23:09Z Once you try this sauce on lobster, scallops or shrimps you never again resort to simple garlic butter. This sauce is a case study in how you can combine simple ingredients in a better version of themselves with a little bit of work. It's imperative that you do not overheat this sauce because it will break on you. Once cooled it is next to impossible to heat up without breaking so only make enough for your requirement. It's a very rich sauce but your guests will enjoy a little bit of bread on the table to scoop up any remaining bits on the plate. Although a traditional "beurre blanc" does not use cream some people find it easier to add a table spoon before adding the butter. It helps stabilize the sauce so that overheating is less of an issue. Reduce wine by half with the shallots on medium heat. Bring down to low heat and add cubes of cold butter one by one while continuously whisking. Make sure not to overheat the sauce and finish with a dash of vinegar if it needs a bit more tang. Serve immediately on hot white meat shellfish. false 43 1/2 cup of dry white wine 1 shallot, minced as finely as possible 8-10 strands of saffron 120g of cold butter vinegar (optional) 2009-10-05T20:31:55Z 1 8 servings 2009-09-30T17:43:45Z This makes a wonderful transition between courses, resetting the tastebuds so they can fully enjoy the wonderful new flavors to come! Squeeze enough juice from grapefruits to measure 2 cups & pour through a sieve into a large bowl. In a small saucepan, bring water, sugar & tarragon to a boil, stirring until sugar is dissolved, & simmer for 5 minutes. Whisk syrup into grapefruit juice. Freeze mixture in an ice cream maker. Transfer sorbet to an airtight container & put in freezer to harden. Sorbet keeps one week. Serve sorbet garnished with candied strips. false 42 4 large red or pink grapefruits 1 cup water 1 cup sugar 1 teaspoon dried tarragon, crumbled 1 tbsp garnish (candied lime rind strips or something similar) 2009-09-30T17:43:45Z 14 Approximately 1 quart (serves 6) 2009-09-30T17:15:20Z This is a delicious recipe I discovered in the book "Slice - Health Inspired Food". It's fabulous as a side-dish for picnics, barbecues & potlucks, or on its own as a filling lunch. The ingredients compliment each other to perfection & the bits of goat cheese are delightful! Can be made partially or completely a day in advance. Preheat oven to 425F. Prick yams several times with a fork & roast, with skins on, in an uncovered casserole dish for approximately 45 to 60 minutes. Cool, peel, & cut into 1/2 cubes. Meanwhile, in a small saucepan, bring water or stock to a boil. In a skillet, dry roast quinoa over medium-high heat, stirring frequently, until quinoa just begins to pop. Remove from heat immediately & rinse thoroughly in a fine strainer under cold running water. Add rinsed quinoa to the boiling water or stock, reduce heat & simmer covered for 10 to 15 minutes or until water is absorbed. Remove from heat, fluff with a fork & set aside to cool. In a large bowl, combine green onions, chickpeas, soft goat cheese, basil, yams & cooled quinoa. In a jar fitted with a secure lid, combine oil, vinegar, salt & pepper & shake well. Pour dressing over mixture & toss to coat false 41 2 medium yams (or sweet potatoes) 2 cups water or vegetable stock 1 cup quinoa 4 green onions, diced 2 cups chickpeas, cooked (or 19 oz can) 1/2 cup soft goat cheese, crumbled 1/4 cup fresh basil, chopped 2/3 cup flax oil 1/3 cup apple cider vinegar 1 teaspoon each: sea salt & freshly ground pepper 2009-09-30T17:15:20Z 14 Serves 6 2009-09-30T16:17:01Z This is a recipe losely inspired by Hung Huynh's duck sous-vide. I found the original recipe a bit too earthy and decided to make my own brighter version of the same. My mother used to make duck à l'orage as a kid and decided to make my own fancy version of the same recipe. When I eat this dish I feel like the richest man in the world. Preheat your sous-vide bath to 135F (57.2C). Zest and supreme the oranges. Juice the centre part and set zest and juice aside separately. Remove the duck bones, salt and pepper lightly and throw in a medium high heat pan to brown with a bit of vegetable oil. Meanwhile season the duck breasts with salt and pepper. Vacuum seal with the orange supremes and set aside in the fridge. Mirepoix (large) the carrot, celery and regular onion and brown with the bones. Bring to a slow boil and skim, skim, skim. Once the broth is well skimmed and the bones do not release any more froth strain it through a cheesecloth or chinois. Put back on medium heat and add the lemongrass for 10 minutes. Strain the stock again. Add the mushrooms and bring to a boil. Cook duck breast in tempered bath for 20-40 minutes depending on the thickness. Take a cup of the stock and blend with the foie gras. Drop mixture back in the pot and add the orange juice. Add zest little by little until you get the right amount of tanginess. Once ready to serve throw in red onion, green onions parsley and chives in the broth. Allow 2 minutes to soften. Sliced your duck breasts thinly and place in bowls. Poor mushroom stock in flat bowls or deep plates. Serve with knife, fork and spoon. Garnish with the supreme orange slices so they poke out of the stock. false 40 4 sweet oranges 800g of bone-in duck breast 1 carrot 1 celery branch 1 regular onion 2 stalks of lemongrass 1 cup of chanterelles mushrooms 1 cup of lobster mushrooms 150 grams of duck foie gras 1/2 tsp of truffle oil (be careful with this) 3 shallots, minced 2 shallots, minced 1/2 red onion chopped 4 green onions chopped 2 table spoons of chopped italian parsley (the flat leafed one) 2 table spoons of chopped chives 2009-10-05T04:14:27Z 1 4 servings 2009-09-21T19:41:45Z The classic tradition white sauce. One of the French "mother sauces". You can make from this sauce: Sauce Mornay (with cheese) Sauce Soubise (sweat onions in the butter first) Sauce Nantua (add crayfish and use cream instead) etc. I like to use a Sauce Sobise with cheese and dried mustard added as a base for my mac and cheese 1. Put the milk and cream in a pot and put over medium heat, stirring the milk mixture occasionally to prevent scorching. 2. While heating the milk, melt the butter in another pot (one that'll fit the milk and cream mixture with room to spare) 3. When the butter is melted, sprinkle the flour over the butter and whisk until you've got a paste. Cook this over medium heat until the raw flour taste is cooked out. 4. After this is done, the milk mixture should be just about boiling (if it boils, turn it down). While whisking add the milk mixture slowly. Bring this to a boil and reduce heat to a bare simmer. Cook for 20 minutes, stirring frequently. Finish with nutmeg, salt and pepper to taste. false 39 1/2 cup heavy cream 2 cups whole milk 4 tbls butter 4 tbls flour nutmeg salt white pepper 2009-09-21T19:41:45Z 3 2 1/2 cups 2009-09-21T18:12:09Z This is another recipe inspired by Hubert Keller. I serve it over thick penne rigate (AKA ridged penne). Chop aromatic vegetables(carrot, celery, shallots and mushrooms) and sweat over medium heat with butter. Uncover and add wine and saffron. When the vegetables are tender add the cream and bring to a simmer. Add the cheese and let it simmer for 5 minutes. Add the seafood and let it simmer another 3-4 minutes being careful not to overcook. Add egg yolk and season with salt, pepper and lemon juice. Serve in bowls. false 38 1 carrot 1 celery stalk 3 shallots 1 cup of mushrooms 1/2 cup of white dry wine 10 strands of saffron 1 1/2 cup of crème fraiche 1 1/2 cup of gruyère 10 fresh raw prawns 16 very small scallops 1 lemon 1 egg yolk butter 2009-09-21T23:03:12Z 1 4 servings