Ile Flottante (Floating Island)

                                                        Portion 6

Ingredients:

180g egg white

80g sugar

100g sugar

25g water

200g nuts (any kind)

10g butter

salt

 

Procedure:

• First, whip the egg white slow speed and add the sugar little by little until the eggs are raise.
• In a large sauce pan cook the syrup  - sugar and water together and bring to boil until the bubbles get bigger. Add the nuts, stir and then add the butter and the salt , stir until it gets brown and starts to smell nice. Store on parchment paper with oil so it doesn’t  stick.
• Take the whipped egg white and spread them in  a mould that you have brushed with oil. Bake 3 min a 300 f ( 280c)
• Serve this with a crème anglaise (see recipe below) and the caramelized nuts.

Recipe for Creme Anglaise:

Ingredients:

250 ml milk and 250 ml cream - mixed together

75 grams sugar 

1/2 vanilla pod 

4 egg yolks

Procedure:

• Cut the pod in half and scrape the vanilla out and put it in the cream (pod and all). 
• Add the sugar to the cream and heat to just under the boil. Slowly add the hot cream to the egg yolks while whisking to temper. 
• Then mix all ingredients together back on the stove. On medium heat cook while moving constantly with a spatula until it gets to 180 degrees or nice and thick.
  Cool down in the fridge with contact film until cold (3 hours), then it’s ready. 

 

Vacherin aux fruits

Ingredients:

Yield 10

For Vacherin cup (Conticini):

75 g Egg Whites

75 g Sugar

75 g Powdered Sugar

2 pinches salt

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Whipped Cream

Ice-cream

Strawberries or Raspberries

Procedure:

Make stiff peak Meringue with regular sugar and egg whites, plus the salt.

Fold in the powdered sugar.

Pipe to a hallow shape and dry in the oven at 200 F / 95 C until completely dry.

Fill with Vanilla Ice Cream, and garnish with Chantilly and strawberries or raspberries.

It’s the best summer Dessert made in the Market Class with Chef Alex !

Trout with Almonds

                                                       4 Portions

Ingredients:

4 Filets of Trout (De-Boned and skinned)

200 grams Sliced Almonds

400 grams Fresh Green Beans

1 stick of butter

1 lemon

2 Shallots

Salt / Pepper

Procedure:

• Cut the fish filets in 2 pieces and reserve. In a large pot, bring 3 quarts and 3⁄4 of a cup of salt to a rolling boil. Cut the top and bottom off the green bean and cut in 2 pieces.
• Add the beans to the boiling water and cook for about 3-4 mins. Checking by eating one or two in the cooking process. After about 4 mins they should be softer but still have some form and not mushy. Remove and put into cold icy water.
• When cool, drain and reserve on a plate with paper towels. Peel and small dice the shallots. Juice the Lemon.
• In a large wide pan, preferably cast iron or non- stick, heat over a medium heat. Season and add the filets to the oil (Skin side down) keeping a bit of pressure on the filets for the first 5 seconds.
• Cook only on one side until skin is crispy, (5-8 mins) then flip and immediately remove from the pan.
• Drain the oil out and add the stick of butter. Cook until foamy and brown (Beurre Noisette). Then add the shallots and almonds and cook for 1 min.
• Add the Green beans and cook for 2 mins. Then finish with the lemon juice and serve with the filets.  

Zucchini provencal stuffed with Beefsteak tomatoes and fresh basil

Courtesy of Chef Brian Defehr

Ingredients:

6 Round zucchini 

3 Beefsteak tomatoes 

2 large onions 

1 clove garlic, 

minced 10 sprigs fresh basil 

Salt and pepper 

Optional fresh goat cheese, 

pine nuts

Procedure:

Hollow out zucchini, dice and reserve the pieces you've just removed. 

Fine-dice onions, and soften over medium heat in a wide saucepan moistened with olive oil, about 10 minutes.

Add zucchini bits, garlic, and saute over medium heat 5 minutes. Dice tomatoes, draining excess seeds or water, and add, simmering till mixture has thickened. Optionally add 1⁄2 C grated parmesan to increase thickening if veggie mix remains runny after 10 minutes simmering. Chop basil and add. Salt to taste and stuff hollowed-out zucchini.

Optionally enhance flavor with dry hot pepper or mix with leftover rice before stuffing. 

Another option is topping with fresh goat cheese, crumbled, before baking.

Bake at 375 F, 180 C, 20-30 minutes, depending on size.

Spring fish and seafood stew

                                                    7 Portions

Ingredients:

450 g/1 lb fresh firm fish filets such as salmon, monkfish, cod or sea bass 

2 leeks, trimmed 

2 stalks celery 

14 shrimp
14 scallops 

14 fingerling or other little potatoes 

14 baby turnips 

7 white, or 14 green asparagus 

1⁄2 C heavy cream 

1⁄2 C water, or light fish stock 

2 T. butter 

2 bay leaves, 2 sprigs thyme 

1⁄4 C dry white wine 

1⁄2 bunch fresh parsley, chopped 

Optional chopped chives and tarragon 

Optional 2 cups washed clams or mussels

Procedure:

• Cut all the vegetables to medium dice, preferably on the bias, or at least all the same size. 
• Wash the leeks till free of soil. Melt butter in soup pot, and add leeks and celery. Stir in bay leaf and thyme, and sweat covered about 10 minutes over medium heat with no browning. 
• In a separate pot, boil washed potatoes in salted water. Add wine to vegetables, simmer 5 minutes uncovered, then add turnips, asparagus, just enough water to cover, and simmer till vegetables are just under desired tenderness. 
• Meanwhile, cut fish into large chunks. Discard heads from seafood, and remove feet, but leave shell on. Add cream, salt to taste, then all fish and seafood at the same time and bring to simmer. 
• If fish pieces are not too large, they should take about the same time to cook through as the shell-on shrimp. 
• Add potatoes, chopped in last minute of cooking to reheat, as well as the herbs. Avoid boiling or over-stirring to keep fish in pretty cubes... For thicker results, stir in 2 T flour to the leek and celery after softening in butter.

Wine Suggestions:

Medium dry whites: Sancerre, Pouilly-fumé, Chablis, Muscadet sur lie, dry Riesling

Tarte Aux Poires Rôties

                                                  portion: 8

Ingredients:

topping: 

3 pears, firm 

30g/1oz melted unsalted butter 

30g/1oz superfine sugar

sablé (cookie dough): 

175g ( 6.5oz) butter, very soft but not melted 

zest of 1 lemon or orange or lime (optional) 

1 heavy pinch of salt 

90g (3oz) icing sugar 

2 egg yolks 80g (2.5 oz) almond meal 

125g (4 oz) all purpose flour
60g/2oz Apricot jam or jelly for “glueing “ and glazing the pears.

procedure:

• Prepare the pears first, they need to cool down before assembling the tart. 
• Preheat your oven at 220C/425F 
• Peel, core and slice the pears, arrange them on a tray brushed with butter, brush also the top of the slices with butter and sift the sugar on the slices. Bake for about 15 minutes until soft and lightly browned.

For the sablé dough: 

• Put soft butter (zest if desired) and sugar in the bowl of a standup mixer fitted with the whisk attachment. 
• Whisk at low speed until the sugar is incorporated then increase the speed and go for a couple of minutes until the mixture is fluffy. Stop the mixer and scrape the bowl if you see that the butter is sticking to the sides of the bowl.
• Add the yolks, one at the time and mix until incorporated. Stop, add the almond meal, whisk until incorporated, then finally the flour. 
• Whisk 10 seconds at highest speed after having added the flour. Stop and transfer mixture into a piping bag fitted with a round tip.
• Preheat the oven at 180C/350F. Line a cooking sheet with parchment paper or a silicon mat. Pipe the dough about 1 cm high inside metal ring mold and bake for about 20 minutes. The tart should be golden, not too dark. 

Take out of the oven and gently remove the ring mold while still hot. Let the tart base cool.
When cookies and pears are room temperature spread a thin layer of apricot jam on the baked dough, then arrange the pear slices.
The make the pears shiny use some melted apple or apricot jelly. Sprinkle with chopped almonds for garnish, if desired.

Cornish game hens stuffed with apples, tarragon and Comté cheese

                                                   8 portions

Ingredients:

4 Cornish game hens

5 slices country bread, crust removed

2 apples (Golden Delicious or other baking apples)

1⁄4 C mix of fresh herbs (tarragon, chives, parsley)

2 T olive oil

1⁄4 C water

Optional egg yolk

3⁄4 C grated Comté or Gruyère

Salt and pepper

Procedure:

• Debone hens, heat a wide casserole, coat with oil and brown bones 20 minutes with 1 onion, 1 carrot, and 1 celerystick, browning without any burning. Cover with water, add some bay leaf and thyme, and simmer down over 2 hours till about 1 cup liquid remaining.
• Remove bones, strain and simmer with 1/3 cup cream. Add any leftover filling from the following step. Season to taste and serve as sauce.
• For stuffing: finely dice all ingredients and mix. Should just stick together, otherwise add a little more water, egg yolk or olive oil, but be careful not to make a soggy stuffing, which will be too heavy after cooking.
• Season to taste and place a large rounded tablespoon of stuffing in pre-seasoned half bird, between leg and breast. Optionally remove upper thighbone from hen as well, in order to have more space for stuffing.
• Fold breast over thigh, or try squeezing into a smallish cooking dish in order to prevent birds from opening up while cooking. (Saves the trouble of having to tie them up with butcher twine. Preheat oven to 400 F(200 C.)
• If possible, use top broiler heat but place hens on lower rack of oven. After 10 minutes, lower heat to 350 F (175 C), baste skin of hens with pastry brush and continue roasting about 10-15 minutes, or until golden, crispy, and knife inserted into joint between leg and breast does not render pink juices.

Wine Suggestion:

Brouilly, Saumur-Champigny, Sancerre rouge ou blanc, Coteaux-de-Languedoc rouge, Rully white, Limoux white, Condrieu white, Chablis, Pouilly-fume