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Friday, November 28, 2008

orange braised turkey breast ( Ariane Duarte )


Orange Braised Turkey Breast with Mushroom and Caramelized Shallot

Prep Time: About 3 Hours

Serves: 7-10

Directions:TURKEY
Remove breast meat from bone.
Save bones.

Heat water, OJ, salt, and sugar and let salt dissolve in a pot.
Add thyme, orange zest, and peppercorns.
Let steep and cool.
Pour over turkey breast, let sit for 1-4 hours.

Chop up breast bone, preferably with a cleaver.
Put in stock pot and add all ingredients.
Let simmer for one hour.
Strain into pot, let boil, and whisk in flour.
Let cook for 15-30 minutes more on medium heat.

MUSHROOMS
Melt butter almost to brown.
Add shallots and mushrooms, raise heat and let brown.
Season with salt and pepper.
Add to thicken gravy.


TURKEY
1 Butterball turkey breast on bone

BRINE
1 1/2 cup water
1/2 cup orange juice
1/2 salt
1 T sugar
8 sprigs of thyme
2 T orange zest
1 T whole peppercorns

TURKEY STOCK FOR GRAVY
breast bone
2 carrots, wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 T white peppercorn
2 qts Swanson low sodium chicken broth
1/4 cup Wondra flour

MUSHROOMS
1 lb baby potabellos, sliced
3 shallots, cleaned and sliced
3 T butter

Saturday, November 22, 2008

Chilled Sweet Corn Soup with Mint and Chili Oil ( Jamie Lauren )


Chilled Sweet Corn Soup with Mint and Chili Oil

Prep Time: About 2 hours

Serves: 4-5

Directions:Soup:
1. In a stockpot, heat butter.
2. Add garlic and toast till golden.
3. Season with salt.
4. Add onions and season with salt.
5. Cook till soft over a medium heat.
6. Add celery and cook till semi-soft.
7. Add potatoes, corn, mint and cover with vegetable stock.
8. Bring to a simmer and cook till potatoes are soft and check seasoning.
9. Remove mint.
10. Puree in batches in blender and add a small amount of cream to each batch
till smooth.
11. Strain through a china cup and allow to cool.
12. Adjust consistency with extra stock and re-season if necessary.
13. Place 6-8 oz chilled soup in a chilled bowl and top with a little cooked corn,
chili oil and mint.

Chili Oil:
1. Heat to a simmer and let steep 20 min.
2. Strain and reserve.

GARNISH
mint leaves, chiffonade corn kernels, cooked in butter and seasoned with salt

Soup:
15 ears yellow corn, cleaned and cut off cob
1 bunch celery, chopped
5 yellow onions, sliced
10 cloves garlic, smashed
5 qts vegetable stock
1/2 lb butter
1 qt heavy cream
1 bunch mint, tied with a string
salt to taste
5 Russet potatoes, peeled and quartered

Chili Oil:
1 T crushed chilies
1/2 cup extra virgin olive oilsalt to taste

Beef Tenderloin Carpaccio ( Fabio Viviani )


Beef Tenderloin Carpaccio with Arugula, Roasted Pine Nuts, Aged Parmesan Cheese, Spherical Kalamata Olives and Aged Balsamic Vinegar

Prep Time: About 2 hours

Serves: 3-4



Directions:Beef Tenderloin Carpaccio:
1. Slice the meat.
2. Display and season the arugula, shaved cheese, toast the pine nuts.

Kalamata Olives:
1. Mix first three ingredients together, let rest for three hours.
2. Mix water and algimate together, let rest for 3 hours.
3. Scoop first mixture into second mixture.
4. Let rest 3 minutes.

Note: Xanthan gum is not strictly necessary, but it can be used as a thickener. You can also use a thicker puree and it will work as well. Without the gum you will have to keep the olive in the solution for longer, around 5-6 minutes.


1 lb. tenderloin.
4 oz. parmesan, aged 5 years
6 balsamic vinegar, aged 6 years
8 oz. arugula
8 oz. pine nuts
olive oil
salt and pepper
kalamata olives

Spherical Kalamata Olives:
400 grams olive puree
1.8 grams Calcic Acid
1.3 grams Xanthan Gum
1.5 liters water
7.5 grams Sodium Alginate or Algin

Saturday, November 15, 2008

EPISODE 1 NYC Top Chef



Melting Pot
Bravo's Emmy and James Beard Award-winning series Top Chef: New York returns for its fifth season, bringing seventeen promising chefs to The Big Apple. Drawing inspiration from New York's diverse cuisine, the chef's team up in their first challenge to shop in various neighborhoods around the city to ultimately craft dishes influenced by the ethnic flavors of their chosen districts. One of the world's most famous chefs and restaurateurs, Jean George Vongerichten, serves as guest judge. Guest Judge: Jean-Georges Vongerichten



Lamb Plate
Beef Skewer with Onions, and Lamb Chops with Tabouli, Hummus and Middle Eastern Yoghurt Sauce

Hummus:
Blend in Robot Coupe until smooth

Middle Eastern Yoghurt:
Mix all items together and serve.

Parsley Couscous Salad:
Mix all items together and serve.

Lamb Chops:
1. Marinade lamb with all spices and oil.
2. Sear in pan about a minute, each side.
3. Finish in oven at 375 degrees for 5 minutes.

Beef Skewer:
1. Skewer meat and onions and marinade with all the spices and the oil.
2. Sear in pan about a minute on each side.
3. Finish in oven about 375 degrees for about 5 minutes.

Mint Oil/Jimmy Chutney:
Mix together and serve.

Stefan

Monday, November 10, 2008

Top Chef New York City Premieres Wed, Nov. 12th @ 10/9c

Top Chef Video

Top Chef Cast


Bright knives, big city. On Top Chef: New York, the fifth season of the No. 1 food show on cable, 17 new cheftestants take on the Big Apple and compete for their shot at culinary stardom. Cookbook author, actress and host Padma Lakshmi once again returns to the judges' table, alongside head judge Tom Colicchio, renowned culinary figure and chef/owner of Craft Restaurants, and judge Gail Simmons of Food & Wine magazine. This season introduces new judge Toby Young, food critic and best-selling author of the book How to Lose Friends and Alienate People, which was the basis for an upcoming film. In what will prove to be the most challenging season yet, some of the biggest names in food, music and entertainment, including Martha Stewart, Foo Fighters, Jean-Georges, Eric Ripert, Rocco DiSpirito, Wylie Dufresne, Jean-Christophe Novelli and Natasha Richardson will be featured. Bravo's Emmy- and James Beard Award-winning Top Chef offers a fascinating window into the competitive, pressure-filled environment of world-class cookery and the restaurant business at the highest level. Each episode holds two challenges for the chefs. The first is a Quickfire test of their basic abilities, and the second is a more involved Elimination Challenge designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials, such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their skills in the kitchen, but also reveal whether they have the customer service, management and teamwork abilities required customer service, management and teamwork abilities required of a Top Chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to pack their knives and go home.