Blueberry clafoutis

Chef Melissa Makarenko - Resto Gare September 8, 2014

Blueberry clafoutis, makes 8

• 1 1/2 cups or 675 g fresh blueberry
• 3 oz lemoncello 75 ml
• 1tbsp /112g sugar
• 6 eggs
•  4oz / 112 g flour
• 1tsp/5ml vanilla
• 1tbsp /14g confectioners sugar

1) place the blueberries in a small bowl and toss with the lemoncello.

2) Preheat oven to 450F/230C Greece the baking dish with the butter and coat with a pinch or two of sugar. Place the pan in the refrigerator.

3) In a large mixer bowl beat the eggs with a whisk, add sugar and beat until fully incorporated ( ribbon stag). Mix in the flour and vanilla extract, stirring enough so all ingredients are homogenous, but don't over mix. Using a spatula fold the fruit and there accumulated juices into the flour and eggs mixture. 

4) Pulled the prepared baking pan from the fridge and turn the mixture into the pans.

5) Bake for 40 min or until golden brown and crust has formed on top. Serve warm.

Serve with sugared whip cream.

Garnish with ice cream or whipped Chantilly

For this event we substituted the blueberries for plums. This recipe is very versatile.

Roast Raddish and orange salad

Chef Melissa Makarenko - Resto Gare September 8, 2014

Roast Raddish and orange salad

• Whole Raddish, cleaned and quartered 
• Orange segments
• Chèvre 
• Mâché or other micro greens
• Olive oil for garnish
• Buttermilk green goddess dressing
• Mayo 1/4 cup
• Buttermilk 1 1/3 cup
• Chives chopped or green onions 1 cup
• Parsley, coarse chopped 1 cup
• 4tbsp tarragon chopped
• 8 whole anchovies
• 4 whole garlic cloves
• Salt and pepper

1) In a food processor purre all ingredients until smooth, season to taste

2) Roast the cut Raddish in a pan with butter until slightly translucent but tender.

3) Plate

Pumpkin Gnocchi

Chef Melissa Makarenko - Resto Gare September 8, 2014

Pumpkin Gnocchi

• 3 lbs of pumpkin purre also us purée roast yams.
• 1/4 tsp nutmeg, ground
• 2 oranges, zest end only
• 1 lemon, zest end only
• 2 eggs, whole
• 2 l all purpose flour, maybe more
• 70 ml kosher salt
• 1/4 cup of sage. Chifffonade
• 1/4 parsley, chiffon add

1) by hand mix all ingredients except for the flour. Add the flour in stages be sure to fold in not over mixe. Once combine the dough should be spiky but not liquid.  Sprinkle generously with more flour and allow to rest for 20 min. Mean while get a  pot of salted water, large and a deep bottom.

2) On a flour surface press out the dough bad cut into desired shape and size. Toss in more flour and spread out on sheet pan. Drop into simmering water and cook for 2 minutes. Pull form water plunge into and ice bath, once cool pull from ice bath and toss with oil. Allow to dry on a sheet pan. 

3) In a hot fry pan sauté gnocchi with oil and butter. Deglaze with white Finish gnocchi with wilted Kate Parmesan and cambonzola and butter.

Celery Root Soup

Chef Melissa Makarenko - Resto Gare September 8, 2014

Celery Root Soup

• 3 Tbsp olive oil
• 1 cup sliced leek 
• 2 1/2 pound of celery root, cut into chunks
• 12 ounces Yukon gold potatoes
• 1 apple , Granny Smith, peeled cored diced
• 1 tsp green fennel seed
• 2 large cloves garlic, smashed
• 3 tsp kosher salt
• Salt and pepper
• 2 cups of water 
• 1 cup of beer
• 2 cups veg stock
• Srirach to taste.

1) using a pot with a lid. Sauté leeks in oil, until sift and translucent, about 2 min. Add  celery root, potatoes apples, garlic salt and pepper. Stir to coat vegetables with oil,  add water and beer bring to a boils reduce heat and cook on simmer until  vegetables just give when pierced about 20-25 min.

2) Remove 1 cup of the liquid from the pot, set aside. Using a blender purée soup until  smooth. If the soup is to thick add the reserved liquid. Season to taste.

White wine gastrique

• 1/2 cup of sugar 
• 1/2 cup white wine vinaigrette.
• 1/2 cup of white wine.

 1) place all ingredients and bring to a boil until desired thickness.

Apple bacon chutney

• 3 large Granny Smith apples, cored diced.
• 1/2 cup white onion, diced
• 1tbsp minced ginger
• 1/2,cup orange, juice
• 1/3 cup cider vinegar
• 1tsp hot pepper flakes
• 1/2tsp salt
• 1/2 of raisins and bacon bits.

1) combine all ingredients, bring to a boil then reduce heat and simmer 30 min.

For the soup we served with pan seared pickeral. But it is only optional.

torteau de chevre with strawberries

torteau de chevre with strawberries

crust

• 1 cup flour
• 1⁄2 cup cold butter
• 1 tbsp sugar

Cut butter into dry ingredients, press into cake pan

Bake at 325 for 10 mins

filling

• 5 eggs separated
• 1⁄2 cup 2 tbsps sugar
• 1⁄2 tsp salt
• 9 oz goat cheese
• 3 tbsps cornstarch
• 1⁄2 teaspoon vanilla

Combine egg yolks, goat cheese, 1⁄2 cup sugar, cornstarch and vanilla. whip well to combine

In a separate bowl, whip egg whites with salt, when they are frothy, add 2 tbsp sugar whip to stiff peaks

Fold egg whites into egg yolks

Pour into crust.

Bake at 400F for 10 minutes

Turn down to 3025F and bake for 35 minutes

strawberries

• two pints strawberries
• 1⁄2 cup sugar

prairie maki (beef tenderloin with wild rice)

prairie maki (beef tenderloin with wild rice)

beef tenderloin, thinly sliced

season

• wild rice, cooked
• mayonaise
• horseradish
• green onion
• sprouts
• cashews, finely chopped (optional)
• beets, cooked, thinly sliced and pickled in vinegar
• beef jus

Slice beef and arrange on parchment. roll out thin

Combine wild rice, mayo, green onion, some horseradish 

Arrange a long tube of rice along center of beef

Roll beef around rice, arrange sprouts at end,

Cut like for sushi

Serve sushi style, with horseradish for wasabi, 

Beets for ginger and beef jus for soy sauce 

kale with anchovy buttered bread crumbs, kale salad with sesame oil, crispy kale

kale with anchovy buttered bread crumbs, kale salad with sesame oil, crispy kale

kale with anchovy buttered bread crumbs

Chop kale

Blanch in boiling water

Sautee with butter and garlic

Anchovy crumbs

Sautee bread curmbs with chopped anchovies, butter and garlic

kale salad

Chiffonade kale

Massage with sesame oil, soy sauce, vinegar and chili flakes 

crispy kale

Chop kale, toss with olive oil, salt and pepper. roast in hot oven til crispy

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

shoulder

Rub shoulder with grainy mustard.

Combine chili powder, sugar and salt

Rub shoulder

Roast at 375 for 1⁄2 hour

Add 2 cups water or beer. cover and roast at 250 for 6-8 hrs

succotash

Dice peppers, onions, zucchini

Add chopped beans and corn

Sautee in oil,season with salt and pepper

chipotle gravy

• 1 can chipotle in adobe
• 1 cup bacon fat, or butter
• 1 cup flour
• 2 litres beef or chicken stock
• s+ p to taste

Melt fat, stir in flour. cook til light brown

Whisk in stock

Add chipotles.

Simmer for 1⁄2 hr

Puree with immersion blender. check seasoning

chili lime slaw

• cabbage
• lime
• jalepno
• cilantro
• canola oil
• s+p to taste

Shred cabbage, mince jalepeno, chop cilantro, juice and zest limes

Toss all ingredients together

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt fish brandade

• 1 lb salt fish (buy salt cod from italian or portugese market, or make your own (recipe to follow)
• 1 lb peeled potatoes, diced
• 1 clove garlic
• 1 bay leaf
• 1/2 cup olive oil
• 1/4 cup heavy cream (optional)
• salt and pepper to taste

Soak salt fish in cold water for 4 hrs or over night. drain and rinse

In a large pot boil potatoes until just tender. Add fish and boil til potatoes are very soft and fish is tender. drain.

Puree fish and potato mixture til smooth.

With processor running, drizzle in olive oil to emulsify. drizzle in cream if desired. season with salt and pepper. 

Cool.

Serve this with crusty bread and pickled things like capers. I like to plate it with a poached egg.

salt fish

any boneless white fish

kosher salt

black pepper

bay leaf.

• combine salt, pepper and bay leaf. lay half on a cookie sheet.

• place fish on top of salt. cover with remaining salt.

• keep fish salted for 2 or three days, depending on how thick the fillets are.

• remove from salt, rinse, and lay on a drying rack and let dry for another week.

slow poached eggs

• cook eggs at 63.5C for 45 minutes