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Saturday, December 13, 2008

BANANA S'MORES WITH CHOCOLATE GANACHE


BANANA S’MORES WITH CHOCOLATE GANACHE
1. For the sauce, combine chocolate, heavy cream, and vanilla and heat in 30
second intervals on high heat in 30 second intervals on high heat in microwave,
stirring well between intervals.
1. For the S’mores, liberally spread fluff on each graham half.
2. Torch each graham’s fluff until golden or darker to taste.
3. Top one graham with 4-5 slices of banana and torch banana briefly to warm
through.
4. Top bananas with another freshly torched graham with fluff.
5. Liberally pour ganache over s’more and serve while still warm.
BANANA S’MORES WITH CHOCOLATE GANACHE
2 bars 72% cacao chocolate, broken into pieces
1/4 cup heavy cream
1 1/2 tsp vanilla extract
1 box grahams, separated into 1/2 “sheet” squares.
1 large jar of marshmallow fluff.
6 bananas, peeled and cut into 1/4” thick slices

Richard Sweeney ( to[p Chef )

LAMB MARINATED IN FRENCH AND CURRY SPICES, VADOUVAN CARROT PUREE, AND KALE


Ariane Duarte, Jamie Lauren, Radhika Desai, Top Chef Season 5
LAMB
1. Clean fat cap off lamb and French bones.
2. Combine ingredients to make marinade.
3. Pour marinade over loins of lamb.
4. Cover completely. Let sit over night.
5. Remove lamb from marinade. Wipe excess off. Season generously with salt
and pepper.
6. In hot sauté pan, add about 2 tablespoons blended oil. Heat oil to smoking
point, add rack, one at a time, let brown on both sides.
7. Place on a wire rack with sheet pan underneath. Continue same procedure
with all nine.
8. In a 450 degree oven, put lamb in for 9 minutes. Let rest until ready to serve.
9. When getting ready to serve, put back in oven for about another 8-10
minutes.
10. Let rest for about 2 minutes, and slice.

SPICE MIX
1. Roast seeds in pan and blend in a coffee blender.

VADOUVAN CARROT PUREE
1. In a rondeau, melt 1/2 lb. of butter.
2. Add garlic, bay leaves and cinnamon.
3. Season with salt.
4. Cook over medium heat until the garlic begins to toast.
5. Add the onions, season with salt and cook until soft.
6. Add the vaudouvan and cook out about 2-3 minutes until aromatic.
7. Add the carrots and cover with stock and cream.
8. Bring to a simmer and cook until carrots are soft.
9. Remove bay leaf and cinnamon.
10. Puree the solids in a vita prep blender, adding cream from the cooking
process if necessary to thing the puree to proper consistency for each batch.
11. Put 1 T of butter in the mixture to help make the puree smooth.
12. Check seasoning and adjust if necessary.

LAMB PLATING METHOD
1. Place 2-3 Tablespoons carrot puree in the center of a plate.
2. Top with 1-2 Tablespoons of wilted kale.
3. Place 1 lamb chop (cooked medium rare – medium) on top of kale and carrot.
4. Place 1/2 Tablespoon of raita on top of lamb.
5. Sprinkle raita with chopped toasted almonds.
6. Drizzle lamb with a little toasted almond oil and drizzle a few drops of paprika
oil around the plate.
7. Finish the lamb with a little sea salt on the pink part.
8. Garnish with micro greens if available.

LAMB
9 racks of American lamb (8 chops)
2 T blended oil

MARINADE
1 quart plain whole milk yogurt
1 cup coarsely chopped mint
1 cup coarsely chopped cilantro
3 cloves garlic coarsely chopped
1 inch ginger coarsely chopped
salt and pepper to taste

SPICE MIX
2 tsp coriander seeds
2 tsp cumin seeds
1 stick cinnamon

CUCUMBER RAITA
1 pint Greek yogurt
1/2 pint sour cream
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
1/4 cup lemon zest
salt and white pepper
1 small diced seedless cucumber
Mix together

VAUDOUVAN CARROT PUREE AND KALE (Jamie Lauren)
8 qts. cleaned carrots cut into 1” pieces
3 yellow onions, sliced
20 cl garlic, crushed
1 lb. butter
1/4 cup vaudouvan
1 1/2 qt. heavy cream
salt to tastes
1 bay leaf
2 cinnamon sticks