Crepes.You say pancake pancake, thin, flat cake, made of batter and baked on a griddle or fried in a pan. Pancakes, probably the oldest form of bread, are known in different forms throughout the world. I say palacsinta. You call them hot cakes I call them crepes. The most noted dish of Brittany, France are thc thin griddle cakes called crepes (Kiple and Ornelas 1215). They are a basic dish, a simple dish; made noble by a young apprentice during a tableside ta·ble·side n. The area beside or around a table, especially in a restaurant. adv. & adj. Made or prepared alongside a table: lamb that was carved tableside; a tableside recitation of the menu. preparation creating a crepe crepe (krāp), thin fabric of crinkled texture, woven originally in silk but now available in all major fibers. There are two kinds of crepe. flambe flam·bé tr.v. flam·béed, flam·bé·ing, flam·bés To drench with a liquor, such as brandy, and ignite: flambéed the steak at the table. adj. . In his book, Food Encyclopedia Craig Claibourne reports, with some reluctance, that the legend of Crepes Suzette crêpes su·zette n. pl. crêpes su·zettes A dessert of crêpes warmed in an orange-butter sauce, often served with a flaming liqueur sauce. follows this poorly scripted path; famed restaurateur res·tau·ra·teur also res·tau·ran·teur n. The manager or owner of a restaurant. [French, from restaurer, to restore; see restaurant. Henri Charpentier was once a young assistant waiter at the Cafe de Paris in Monte Carlo Monte Carlo (môNtā` kärlō`), town (1982 pop. 13,150), principality of Monaco, on the Mediterranean Sea and the French Riviera. . During a tableside preparation of crepes for the Prince of Wales Prince of Wales switches places with his double, poor boy Tom Canty. [Am. Lit.: The Prince and the Pauper] See : Doubles and his beautiful young companion, the addition of orange liqueur Noun 1. orange liqueur - liqueur flavored with orange cordial, liqueur - strong highly flavored sweet liquor usually drunk after a meal curacoa, curacao - flavored with sour orange peel triple sec - type of curacao having higher alcoholic content caused the dish to ignite, making the dessert infamous. Though this tale is cited as fact in other food anthologies, it was disputed not long after Charpentier's death, by fellow food professional Chef Joseph Donon. In lieu of Instead of; in place of; in substitution of. It does not mean in addition to. his accusation, Donon provided as further proof, a quote from M. Raymond Bodet in which the dish is reported to be the creation of restaurant director M. Joseph for actress Suzanne Reichenberg, whose starring role required her to consume crepes every night on stage. Other sources, the Parfait Confiturieur, published in 1667, attributes Crepes Suzette to Jean Redoux, named for the Princess de Carignan (Trager 133). Even still, there must be an entourage The e-mail program included in the Macintosh version of Microsoft Office. Combining the functions of Outlook with scheduling capabilities, Entourage was introduced with Microsoft Office 2001 for Mac, the first release of Office for OS X. of historians, anthropologists, archaeologists, and gossip columnists Noun 1. gossip columnist - a journalist who writes a column of gossip about celebrities newspaper columnist - a columnist who writes for newspapers who would beg to differ the origin of crepes and would waste precious eating time doing just that. The only thing that really counts with crepes is that the batter rest and that the final product is gold en brown, tender, and void of holes To achieve a flawless crepe requires a flawless griddle. James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. preferred a Teflon-lined, cast-aluminum omelet pan. Well armed with a long flat spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. and a generous supply of melted butter or oil, sheet upon sheet of feathery feath·er·y adj. 1. Covered with or consisting of feathers. 2. Resembling or suggestive of a feather, as in form or lightness. feath crepe could be reproduced. Though a proper crepe pan or crepiere is made of iron, non-stick surfaces make it so much easier. Key points to a proper crepe batter, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. noted food writer and godfather of American cooking James Beard, are that it be the consistency of heavy cream and pour easily. It is equally important that the batter rest for two to three hours before cooking. The resting process enables gluten gluten, mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. in the flour to relax and expand as it absorbs the liquid. The resting process helps to produce an airy air·y adj. air·i·er, air·i·est 1. Of, relating to, or having the constitution of air. 2. High in the air; lofty. 3. Open to the air: airy chambers. 4. , paper thin crepe. The liquid may be milk or beer depending on the type of crepe preparation. However, the goal is to make thin, golden brown pancakes, flexible enough to roll or stuff with filling, In central France, sliced, grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. , or pureed potatoes are added to the batter for the preparation of bourriol, crique, and matalan dishes in which the hearty pancakes are enriched with bacon and eggs. It wouldn't be French if it didn't have at least 20 different regional recipes. In Brittany, crepes, usually buckwheat buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. are served aux oeufs; a warm yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of pooled in the center or aux echalotes; butter, shallots, and sea salt sprinkled on top. No matter the exact ingredients or presentation, crepes were regarded in France as a sign of loyalty, often given by farmers to their landowners as a sign of respect (Montagne 332). "How do they taste? They taste like more." H.L. Mencken James Beard's Crepes (16 8-inch crepes) For the crepe batter: 3 eggs, beaten 1 1/4 cups milk 1 cup all-purpose flour 2 tablespoons melted butter Salt and pepper
For the dish: 1 cup melted butter Note: James Beard's recipe produces a slightly thicker crepe. In a large mixing bowl, whisk together the eggs and one cup milk to combine. Add three-quarters of the flour and whisk until smooth. Add the butter and whisk to combine. Add the remaining flour and milk as needed as needed prn. See prn order. to form a smooth batter with the consistency of heavy cream. Season and set aside in the refrigerator for three hours. To finish the crepes, in an 8-inch, shallow saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. or crepe pan heat one tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric melted butter over medium heat, making sure not to brown. Pour enough batter to lightly coat the bottom of the pan. Saute until almost dry, about 30 seconds. Using a long, flat metal spatula, flip the crepe and saute on the other side until dry and golden brown. Transfer to a plate and cover with parchment paper See Papyrine. See Papyrine. See also: Paper Parchment . Repeat with the remaining batter. Paul Bocuse's Crepes Dentelles: (Makes 15 8-inch crepes) For the crepe batter: 3/4 cup buckwheat flour 1/4 cup all-purpose flour 1 egg 2 tablespoons melted butter 2 cups water 1/4 cup beer Salt to taste For the dish: 1 cup melted butter Note: Paul Bocuse's recipe produces a paper thin lacy, crepe. The addition of beer leavens the batter slightly. For the crepe batter, in a large bowl, whisk together the buckwheat flour, two tablespoons all purpose flour, egg, butter, and water. Add the remaining all-purpose flour as needed to form a smooth batter with the consistency of heavy cream. Season and set aside in the refrigerator for three hours. Add the beer and stir to combine. To finish the crepes, in an 8-inch, shallow saute or crepe pan heat one tablespoon melted butter over medium heat, making sure not to brown. Pour enough batter to lightly coat the bottom of the pan. Saute until almost dry, about 30 seconds. Using a long, flat metal spatula, flip the crepe and saute on the other side until dry and golden brown. Transfer to a plate and cover with parchment paper. Repeat with the remaining batter. isaacs all roads All Roads is a 2001 interactive fiction game by Jon Ingold that placed first at the 2001 Interactive Fiction Competition. It also won the XYZZY Awards for Best Game, Best Setting and Best Story and was nominated for Best Individual Puzzle and Best Writing. lead to Nobu. At least they do for Dastry Chef Jessica Isaacs. After graduating with a Bachelors Degree in Fashion Design, she studied abroad at an art school in London before entering the workplace. "I decided to do an internship internship /in·tern·ship/ (in´tern-ship) the position or term of service of an intern in a hospital. internship, n the course work or practicum conducted in a professional dental clinic. with a company in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of to see if I really wanted to do fashion and it was terrible. The industry is very cutthroat cut·throat n. 1. A murderer, especially one who cuts throats. 2. An unprincipled, ruthless person. 3. A cutthroat trout. adj. 1. Cruel; murderous. 2. , and it wasn't for me," Isaacs begins. "I wanted to do something that was creative and I have always, always wanted to one day own a restaurant...." She enrolled at The New York Restaurant School, where she studied strictly pastry arts and found the medium to suit her artistic needs. She spent her externship externship holding the position of an extern. externship Acting internship, see there at Nobu, working under Pastry Chef A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. Jemal Edwards. As luck would have it, a pastry cook position became available before she left and she was invited to stay. After Isaacs's first year, she was appointed to assistant pastry chef, where she remained for two years. As plans to open a Nobu San Francisco San Francisco (săn frănsĭs`kō), city (1990 pop. 723,959), coextensive with San Francisco co., W Calif., on the tip of a peninsula between the Pacific Ocean and San Francisco Bay, which are connected by the strait known as the Golden evolved, she was invited to be the opening pastry chef. Though the West Coast outlet never opened, she returned to New York, this time as the Executive Pastry Chef of Nobu. After two years and the addition of Next Door Nobu, Isaacs continued to display her artful art·ful adj. 1. Exhibiting art or skill: "The furniture is an artful blend of antiques and reproductions" Michael W. Robbins. 2. range of pastries at both locations. She then decided it was time to stretch her imagination and work abroad. She chose a program in Asti di Cosi at The Italian Institute for Foreigners Foreigners alienage the condition of being an alien. androlepsy Law. the seizure of foreign subjects to enforce a claim for justice or other right against their nation. gypsyologist, gipsyologist Rare. . Though the school was in a small, small town, it was very pretty and proved to be a really good place to study, especially for culinary arts. When the one month session was complete, Isaacs worked in Padua at a two star Michelin restaurant for six months. In terms of the difficulty breaking through the often stubborn, European restaurant clique (mathematics) clique - A maximal totally connected subgraph. Given a graph with nodes N, a clique C is a subset of N where every node in C is directly connected to every other node in C (i.e. C is totally connected), and C contains all such nodes (C is maximal). , Isaacs discovered a route through the academic door is much easier, "I found the restaurant before I de cided to go to the Italian Institute; my only problem was getting a visa, which is why I decided to go to the school. But, I am really glad I went to The Italian Institute; I think I came back with a lot of ideas." Her visa having expired, Isaacs enjoyed a few weeks of travel before returning to New York. After working in various kitchens throughout New York, Isaacs has once again returned to her Nobu alma mater ma·ter n. Chiefly British Mother. [Latin m  ter; see m to assist fellow Pastry Chef, Roni Ross. Isaacs and Ross work together with pastry assistant Nicholas Hosea, a staff of three other pastry cooks, and Edwyn Ferrari, Director of Back of House Operations, who assists in all the Nobu outlets. knight leather banquettes, soft and yellow like brioche dough, glazed glaze n. 1. A thin smooth shiny coating. 2. A thin glassy coating of ice. 3. a. A coating of colored, opaque, or transparent material applied to ceramics before firing. b. dishes marked with black olive Noun 1. black olive - olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil ripe olive olive - one-seeded fruit of the European olive tree usually pickled and used as a relish patterns adhere miraculously to the wall and whenever possible, window treatments; cafe curtains, balloon valances and chandelier cord stockings of delicate red and green stripes The Green Line (La Raie Verte) also known as The Green Stripe or Mme Matisse, is a portrait of Henri Matisse's wife, Amélie Matisse. He painted it in 1905, just prior to such work being labeled as that of Les Fauves (the wild beasts), along with soften the most minute of details. In addition to being one of Napa Valley's best dressed restaurants, Pinot Blanc Noun 1. Pinot blanc - white wine grape; grown especially in California for making wines resembling those from Chablis, France Pinot blanc - dry white California table wine made from white Pinot grapes is also host to the largest wine cellar; over 300 selections are available for dinner guests to "goo" over. His education at the Virginia Military Institute Virginia Military Institute (VMI), at Lexington; state supported; chartered and opened 1839 as the first state military college in the United States. Although one of the leading U.S. on a wrestling scholarship and his degree in finance from Georgia State University History Georgia State University was founded in 1913 as the Georgia School of Technology's "School of Commerce." The school focused on what was called "the new science of business. provided him with a certain amount of discipline, yet something was missing. During his four years of college, Knight worked on the line of the Buckhead Diner diner, restaurant resembling the railroad dining car that is its source. In the mid-19th cent., the first dining cars that appeared on trains were nothing more than an empty car with a fastened-down table. George M. in Atlanta. "I realized I didn't want to be stuck in an office selling something I didn't stand behind or believe in, no matter how much money was involved," Knight confesses. "I just loved cooking; it's a good balance of business and the arts for me." He moved on to work with Chef Jean Banchet at Ciboulette in Atlanta. After two years he was the Executive Chef. His career having skyrocketed, Knight decided to pull back a little. He accepted several stages at Bouley and Le Bernardin Le Bernardin is a restaurant in New York. The restaurant was started in 1972 in Paris by sister and brother team Maguy and Gilbert Le Coze and moved to New York in 1986. It specializes in seafood. Gilbert passed away in 1995 and Eric Ripert succeeded him as the head chef. in Manhattan to expose himself to other kitchens. Wanting to return to California, Knight considered his options, "I had eaten at Patina patina (păt`ənə), coating of carbonate of copper on articles of copper or bronze, formed after long exposure to a moist atmosphere or burial in the earth. when Splichal first opened in '89 and was really impressed. I flew out to meet with him and his partner Oct avio Becerra. I really liked their vision of the company. I wanted to continue to learn more about the business end and didn't feel I would get that in New York. So I left a well paying chef position to work with Joachim at about eight bucks an hour. It was the best move I ever made." Under the tutelage TUTELAGE. State of guardianship; the condition of one who is subject to the control of a guardian. of Splichal, Knight has become one of the freshest faces in the culinary world. Since Knight arrived in the Napa Valley Napa Valley, Calif.: see under Napa. Napa Valley greatest wine-producing region of the United States. [Am. Hist.: NCE, 2990] See : Wine he continues to blossom. Though he intended to stay for only a year before traveling to Europe to cook, two and a half years have passed and he is now a full partner in the Patina Group, 'sealing his fate' as he puts it. "Though my career followed a different path, I encourage my sous chefs to go to Europe, get a different perspective, broaden their scope," Knight reveals. "The one thing I stress in my kitchen is loyalty and keeping your ego in check. I mean, we all have egos it's just how we control them and handle them. That is one lesson I learned from Joachim and Octavio. They're intense, but approachable; their egos aren't out on the surface. My upbringing has a lot to do with keeping my ego in; my dad instilled a great work ethic work ethic n. A set of values based on the moral virtues of hard work and diligence. work ethic Noun a belief in the moral value of work in all of us. I was lucky to work for chefs who saw my desire and work ethic and nurtured it." des jardins though she grew up in the San Joaquin Valley Noun 1. San Joaquin Valley - a vast valley in central California known for its rich farmland Calif., California, Golden State, CA - a state in the western United States on the Pacific; the 3rd largest state; known for earthquakes of California-near Yosemite National Park Yosemite National Park (yōsĕm`ĭtē), 761,266 acres (308,205 hectares), E central Calif.; est. 1890 as a result of the efforts of conservationist John Muir. Located in the Sierra Nevada, it is a glacier-scoured area of great beauty; Mt. , her parents' French and Mexican ancestry an·ces·try n. pl. an·ces·tries 1. Ancestral descent or lineage. 2. Ancestors considered as a group. [Middle English auncestrie, alteration (influenced by have greatly affected her sense of food. Though the family traditions were more French-Canadian than Parisian; her grandfather was born in Louisiana and grew up with a taste for regional dishes. "My grandfather did a lot of barbecuing and grilling. I think that that side of my heritage was a lot more dominant in the house than my mother's Mexican ancestry; my dad likes to cook more than my mom," Des Jardins explains. While attending the University of California, Santa Cruz The University of California, Santa Cruz, also known as UC Santa Cruz or UCSC, is a public, collegiate university, one of the ten campuses of the University of California. Des Jardins could not ignore her love of cooking, and before the end of her freshman year, she left college in pursuit of a culinary career. As she contemplated the merits of culinary school, her aunt and uncle consulted their chef friend and restaurateur Joachim Splichal. His advice was that the budding chef, because of her age and inexperience Inexperience See also Innocence, Naïveté. Bowes, Major Edward (1874–1946) originator and master of ceremonies of the Amateur Hour on radio. [Am. , spend some time in a kitchen before committing to an academic program. Des Jardins went to work for Splichal in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. . Her attention to detail and organization earned her a post at the garde manger Garde manger [gaʀd mã.ʒe], a French term meaning "keeping to eat" or "keeper of the food", refers to the task of preparing and presenting cold foods. station after two weeks. "The organizational skills were innate and I was scared," Des Jardins recalls of her aptitude. "It was a very intimidating in·tim·i·date tr.v. in·tim·i·dat·ed, in·tim·i·dat·ing, in·tim·i·dates 1. To make timid; fill with fear. 2. To coerce or inhibit by or as if by threats. atmosphere and a very intense kitchen. We were doing really sophisticated food and I figured I better know what was going on. So, I enlisted some senior people in the kitchen to kind of teach me how to do things and set up a station and I wrote really extensive notes. The first time I was working on a station by myself, Joachim was going to work with me. He came over, looked at my station, and said, 'How did you know how to do this, everything is where it's supposed to be and you're totally organized.' It made things easier." Her commitment and focus earned her the tutelage of Splichal for nearly two years. He impressed upon her the importance of an education at the hands of the French masters and facilitated four stages in the kitchens of Michel and Pierre Troisgros, Alain Senderens Alain Senderens is a leading French chef. He was the chef at Lucas Carton form 1985 until 2005, when he took over the restaurant and renamed it Alain Senderens. Alain Senderens famous handed back his three Michelin stars after the restaurant was relaunched[1]. , Alain Ducasse Alain Ducasse (b. September 13th 1956 on a farm in Castel-Sarrazin in southwestern France) is a famous French chef. In addition to his Louis XV restaurant in Monaco, he also operates two self-titled restaurants at the Jumeirah Essex House in New York City and the Plaza Athénée in , and Alain Passard Alain Passard (born August 4, 1956 at La Guerche in Brittany, France) is a French chef and owner of the three star restaurant L'Arpège, located in Paris. The son of musicians, Passard is also passionate about music, playing the saxophone. . Des Jardins worked in France in 1988 and 89-a time when ther e were essentially no women in the French kitchen. "There weren't a lot of Americans over there," Des Jardins admits. "It was really tough. I think it was almost a benefit to me that I didn't speak French because I could sort of filter out a lot of the stuff I didn't want to hear. I spoke it well enough to understand what was going on but could really tune them out when I needed to. It was trying but I was really excited to be in these kitchens, ones I had read about and heard about." Though the time she spent in France may have been trying, Des Jardins's return to the States to accept a job as sous chef at Drew Nieporent's restaurant Montrachet in New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. . Her stay on the East Coast was short lived and she transferred to the West Coast in 1989, to help mentor Splichal open Patina in San Francisco. She later opened Rubicon for former boss Drew Nieporent Drew Nieporent is a New York City restaurateur. His company Myriad Restaurant Group owns and operates numerous restaurants, many of which are known for their celebrity clientele, and in some cases celebrity co-owners. in 1993 and left to open her own venture, Jardiniere jar·di·nière n. 1. A large decorative stand or pot for plants or flowers. 2. Diced, cooked vegetables served as a garnish with meat. in 1997 with designer Pat Kuleto. Located in the performing arts district
The Arts District , the daily changing menu of the French and California based menu continues to fill its 135 seats. What would one of America's best French restaurants be with out cheese?! Des Jardins has built a beautiful display and storage facility for the selection of twenty to thirty American and French cheeses. Today, it is her cuisine which produces the "sophisticated food" she so clearly remembers from her first days in the kitchen. Sesame Crepes with Japanese Sweet Potato sweet potato, trailing perennial plant (Ipomoea batatas) of the family Convolvulaceae (morning glory family), native to the New World tropics. Cultivated from ancient times by the Aztecs for its edible tubers, it was introduced into Europe in the 16th cent. jessicaisaacs ingredients For the simple syrup: 2 1/4 cups granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar 2 1/4 cups water For the cranberry cranberry, low creeping evergreen bog plant of the genus Oxycoccus of the family Ericaceae (heath family). Cranberries are considered by some botanists to belong to the blueberry genus Vaccinium. beans: 1 1/4 cups cranberry beans, soaked overnight and drained 3 cups water 4 cups reserved simple syrup For the sesame crepes: 9 ounces whole milk 1 1/2 ounces unsalted butter, melted 3 ounces all-purpose flour 1 ounce granulated sugar Pinch of salt 2 eggs 1 egg yolk 1/4 cup sesame seeds 1/4 cup black seasme seeds 1/4 cup clarified butter Noun 1. clarified butter - butter made clear by heating and removing the sediment of milk solids drawn butter butter - an edible emulsion of fat globules made by churning milk or cream; for cooking and table use as needed For the sweet potato paste: 10 ounces Japanese sweet potatoes, Reeled and diced * 3 tablespoons reserved simple syrup 1 egg yolk Salt to taste For the garnish garnish v. to obtain a court order directing a party holding funds (such as a bank) or about to pay wages (such as an employer) to an alleged debtor to set that money aside until the court determines (decides) how much the debtor owes to the creditor. : Balm boo bark [*] (*.) Available in Asian markets. directions For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat, set aside to cool, and reserve at room temperature. For the cranberry beans, in a medium saucepan over medium heat, bring the cranberry beans and water to a boil. Reduce the heat and simmer for 20 minutes. Add the simple syrup and simmer until tender, about two hours, stirring frequently. Remove from the heat, strain through a fine mesh sieve, and set aside to cool. For the sesame crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour, sugar, and salt. Add the milk mix, eggs, and cog yolk and whisk to combine. Strain through a fine mesh sieve, add the sesame seeds, and stir to combine Cover with plastic wrap and place in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl the pan to lightly coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer to a sheet pan and set aside to cool. Repeat with the remaining batter. Transfer to a cutting board, cut into 18 2x4-inch rectangles, place on a parchment-lined sheet pan, and set aside. For the sweet potato paste, prepare a hot steamer. Place the prepared sweet potato in a steamer and cook until tender, about ten minutes. Remove from the heat, transfer to a food mill, and puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. In a medium bowl, combine the sweet potato, simple syrup, and egg yolk and season. Bring a large saucepan filled half way with water to a simmer. Place the sweet potato over the saucepan and whisk until thick and light, about seven minutes. Remove from the heat and place in the refrigerator to cool. Transfer to a pastry bag A pastry bag is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. fitted with a medium round tip and set aside. To assemble the crepes, arrange the prepared crepe rectangles on a flat work surface, pipe some sweet potato filling to one side of each crepe, roll to enclose en·close also in·close tr.v. en·closed, en·clos·ing, en·clos·es 1. To surround on all sides; close in. 2. To fence in so as to prevent common use: enclosed the pasture. , and set aside. To serve, place three crepes to one side of a dish. Place some bamboo bamboo, plant of the family Gramineae (grass family), chiefly of warm or tropical regions, where it is sometimes an extremely important component of the vegetation. It is most abundant in the monsoon area of E Asia. bark next to the crepes and fill with some cranberry beans. Accompany with green tea. Corn Crepes with Calpico Ice Cream and Kumquat kumquat (kŭm`kwŏt), ornamental shrub of the genus Fortunella of the family Rutaceae (rue family), closely related to the orange and other citrus fruits. and Ginger Marmalade marmalade [Port.,=quince preparation], thick preserve of fruit pulp, originally made from quinces (marmelos) and known in England from the 15th cent. Marmalade has a jellylike consistency and a slightly bitter flavor, caused by including the rind of some tart jessicaisaacs ingredients For the Calpico icc cream: 4 1/2 ounces Calpis [*] 1 1/2 cups heavy cream 8 egg yolks For the corn crepes: 1 cup whole milk 1 1/2 ounces unsalted butter 3 1/2 ounces corn flour [**] 1 ounce granulated sugar Pinch of salt 2 eggs 1 egg yolk 1/2 cup clarified butter as needed For the kumquat and ginger marmalade: 8 ounces kumquats, sliced and pits reserved separately 1 cup water 1 tablespoon peeled and chopped ginger 2 cups granulated sugar (*.) Calpis or Calpico is a sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. , fruit and dry milk beverage popular in Japan. Available in Asian markets. (**.) Corn flour is a combination of finely ground corn meal and all-purpose flour. Available in pastry supply stores. directions For the Calpico ice cream, in a medium saucepan, bring the Calpis and heavy cream to a boil. Reduce the heat and maintain at a simmer. Place the egg yolks in a medium bowl and temper, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the hack of the spoon, remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled and freeze in an ice cream machine according to the manufacturer's instructions. For the corn crepes, in a medium saucepan, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour, sugar, and salt. Add the milk mix, eggs, and egg yolk and whisk to combine. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl the pan to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer to a sheet pan and set aside to cool. Repeat with the remaining batter to form five crepes and reserve. For the kumquat and ginger marmalade, preheat pre·heat tr.v. pre·heat·ed, pre·heat·ing, pre·heats To heat (an oven, for example) beforehand. pre·heat  er n. the oven to 200 degrees. In a medium saucepan over medium heat, bring the sliced kumquats and water to a simmer. Tie the reserved kumquat pits and ginger in a piece of cheesecloth cheese·cloth n. A coarse, loosely woven cotton gauze, originally used for wrapping cheese. cheesecloth Noun a light, loosely woven cotton cloth Noun 1. and place in the saucepan. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Place the sugar in a medium saute pan and place in the oven until warm, about five minutes. Remove from the heat and add to the kumquats. Simmer until the sugar is dissolved, and the mixture is thick, about 15 minutes. Remove from the heat and set aside to cool. To serve, place a corn crepe in the center of the plate. Spoon some marmalade in the center and top with a scoop of the Calpico ice cream. Steamed Custard with Red Bean Red bean can mean:
jessicaisaacs ingredients For the simple syrup: 2 3/4 cups granulated sugar 2 3/4 cups water For the red beans: 1 1/4 cups cranberry beans, soaked overnight and drained 3 cups water 4 cups reserved simple syrup For the ginger vanilla honey saute: 2-inch piece of ginger, peeled and sliced 1 cup reserved simple syrup 1/2 cup honey 1/4 vanilla bean, split and scraped For the red bean crepes 1 cup whole milk 1 1/2 ounces unsalted Butter 3 ounces all-purposes flour Pinch of salt 1/2 cup red bean taste [*] 2 eggs 1 egg yolk 1/2 cup clarified butter as needed For the custard: 1/4 cups low fat milk 1/4 cup reserved simple syrup 6 eggs Pinch of salt For the garnish: Edible gold foil (*.) Available in Asian markets. directions For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil reduce the beat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. For the red beans, in a medium saucepan over medium heat, bring the cranberry beans and water to a boil. Reduce the heat and simmer for 20 minutes Add the simple syrup and simmer until the beans arc tender, about two hours, stirring frequently. Remove from the heat, strain through a fine mesh sieve, and set aside to cool. For the ginger vanilla honey sauce, in a medium saucepan bring all of the ingredients to a simmer for two minutes remove from the heat and set aside for two hours. Strain through a fine mesh sieve and set aside to cool. For the red bean crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour and salt. Add the milk mix and e red bean paste Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. and whisk to combine. Add the eggs and egg yolk and whisk until smooth. Strain through a fine mesh sieve, cover plastic wrap, and set aside in the refrigerator for minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges coin to dry, about one minute. Using a thin spatula, p the crepe and continue to cook for one minute. Transfer to a sheet pan and set aside to cool. Repeat with the remaining batter. Transfer the crepes to a cutting board and cut into 1/4-inch squares and set aside. For the custard, prepare a hot steamer and arrange six glass ramekins on a flat work surface. In a medium bowl, combine all of the ingredients and whisk to combine. Strain through a fine mesh sieve. Pour the custard batter into the prepared ramekins and arrange some crepe squares on top. Place the ramekins in the prepared steamer and cook until set, about 20 minutes. Remove from the heat and set aside keeping warm. To serve, spoon some ginger vanilla honey sauce over the custard, top with some red beans, and garnish with gold foil. Vanilla and Roasted Banana Crepes with Shichimi Chocolate Fondue jessicaisaacs ingredients For the fondue: 2 cups heavy cream 1 cup water 12 1/2 ounces granulated sugar 7 ounces unsalted butter 2 ounces corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. 1/4 cup shichimi powder [*] 1 cup cocoa powder Noun 1. cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream chocolate - a food made from roasted ground cacao beans 10 1/2 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, chopped For the vanilla crepes: 1 cup whole milk 1 1/2 ounces unsalted butter 3 ounces all-purpose flour 1 ounce granulated sugar Pinch of salt 1 vanilla bean, split and scraped 2 eggs 1/2 cup clarified butter as needed For the banana filling: 1 tablespoon unsalted butter 2 bananas, peeled and diced 2 tablespoons light brown sugar For the dish: Melted white chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate Candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: chestnuts (*.) Shichimi powder is a spicy Japanese seasoning of chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] flakes, nori no·ri n. pl. no·ris An edible, dried preparation of red algae of the genus Porphyra. [Japanese.] , and dried mandarin peels. Available in Asian markets. directions For the fondue, in a medium saucepan over medium heat, bring the heavy cream, water, sugar, butter, corn syrup, and shichimi powder to a simmer until warm and maintain the heat. In a medium bowl, whisk together the cocoa powder and two cups of the cream mix. Add to the saucepan, and simmer until dissolved, about three minutes "Three Minutes" is the 46th episode of Lost. It is the twenty-second episode of the second season. The episode was directed by Stephen Williams, and written by Edward Kitsis and Adam Horowitz. It first aired on May 17, 2006 on ABC. . Whisk the chocolate into the shichimi mix and simmer until melted and well combined, about five minutes. Remove from the heat and set aside for one hour. Strain through a fine mesh sieve and set a side keeping warm. For the vanilla crepes, in a medium saucepan over medium heat, melt the milk and butter, remove from the heat, and set aside. In a medium bowl, combine the flour, sugar, salt, and vanilla, add the milk mix and eggs, and whisk to combine. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer to a sheet pan and set aside to cool. Repeat with the remaining batter to form 17 crepes and set aside. For the banana filling, in a medium saute pan, melt the butter over medium heat. Add the bananas and saute until soft, about five minutes. Add the brown sugar and saute until dissolved, about three minutes. Remove from the heat and set aside to cool. Transfer to the bowl of a food processor fitted with the metal blade attachment. Puree until smooth, about two minutes and set aside. To assemble, arrange six crepes on a parchment-lined sheet pan and spread each with the banana puree. Tightly roll to enclose and set aside. Arrange the remaining crepes on a flat work surface, place a rolled on top of each and roll to enclose. Arrange the remaining six crepes on a flat work surface and place a rolled crepe on top of each and roll to enclose. Transfer to a cutting board and cut each crepe into five pieces. Secure each piece with a wooden skewer and place on a parchment-lined sheet pan. To serve, arrange five crepe slices and some candied chestnuts on a plate. Place some chocolate fondue into a small hibachi and drizzle with white chocolate. Yuzu Crepes with Blood Orange Soup jessicaisaacs ingredients For the yuzu crepes: 1/4 cup whole milk 1 1/2 ounces unsalted butter 1/2 cup water 1/4 cup yuzu juice, unsalted and warm 3 ounces all-purpose flour 1 ounce granulated sugar 2 eggs 1 egg yolk 1/2 cup clarified butter as needed For the blood orange soup: 3 cups blood orange juice, strained 1/2 cup granulated sugar 2 tablespoons cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 1/4 cup water 10 shiso leaves, chopped [*] For the pastry cream Pastry cream (French crème pâtissière) is a kind of vanilla pudding used in desserts. It is a custard made on the stovetop and includes cornstarch or flour. It is made with a combination of milk or cream, egg yolks, fine sugar, and usually a flavoring such as vanilla, : 1/2 cup whole milk 2 egg yolks 1/2 tablespoon flour 1/2 tablespoon cornstarch For the ricotta ri·cot·ta n. 1. A soft Italian cheese that resembles cottage cheese. 2. A similar soft cheese made in the United States. filling: 14 ounces ricotta cheese Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese, meaning a product made from whey—a by-product of milk cheese making—rather than whole milk. Other whey cheeses include Gjetost. 3 1/2 ounces mascarpone mas·car·po·ne n. A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream. [Italian, augmentative of dialectal mascarpa, whey cheese. cheese 3 1/2 ounces reserved pastry cream 1 1/2 ounces superfine superfine a class of merino sheep with wool finer than that of fine-wool. Usual limit is wool of 18.5 microns or less fiber diameter. sugar Zest of 1 lemon For the dish: Candied blood orange rind (*.) Available in Asian markets. directions For the yuzu crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour and sugar. Add the milk mix, water, and yuzu juice and whisk to combine. Add the eggs and egg yolk and whisk to combine. Strain through a fine mesh sieve, cover with plastic wrap, and place in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crape crape: see crepe. batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crape and continue to cook or one minute. Remove from the heat and transfer the crape to a cutting board. Trim off the edges to form a rectangle and set aside. Repeat with the remaining batter to form six crapes. For the blood orange soup, in a small bowl, whisk together the cornstarch and water until dissolved and set aside. In a medium saucepan over medium heat, bring the blood orange juice and sugar to a boil. Whisk in the cornstarch, stirring constantly until dissolved and well combined. Bring to a boil, reduce the heat and simmer for one minute. Remove from the heat and transfer to an ice bath to cool. Add the shiso leaves and set aside. For the pastry cream, in a large saucepan, bring the milk to a boil, reduce the heat, and maintain at a simmer. In a large bowl, whisk together the remaining milk, egg yolks, cake flour, and cornstarch until smooth. Temper the egg yolk mixture, adding one-third of the hot milk while whisking constantly. Whisk the tempered egg yolks into the hot milk and place over medium eat stirring constantly with a wooden spoon. Simmer until the mixture returns to a boil and maintain the heat for five minutes, whisking constantly. Remove from the heat, strain through a fine mesh sieve, and set aside in an ice bath until chilled For the ricotta filling, in the bowl of an electric mixer fitted with the e paddle An input device that moves the screen cursor in a back-and-forth motion. It has a dial and one or more buttons and is typically used in games to hit balls and steer objects. See joy stick. Paddle - A language for transformations leading from specification to program. attachment, combine all of the ingredients and mix to combine. Remove the bowl and transfer the filling to a pastry big fitted with a medium round tip. Reserve keeping chilled. To assemble the crepes, arrange the crepes on a flat work surface and pipe a small amount of ricotta filling in the center of each. Roll to enclose and reserve. To serve, spoon some blood orange soup into a soup bowl and set a crepe in the center. Pipe some of the ricotta filling into the crepe and garnish with candied orange rind. Crepes Sushi jessicaisaacs ingredients For the simple syrup: 1/2 cup granulated sugar 1/2 cup Water For the pickled pick·led adj. 1. Preserved in or treated with pickle. 2. Slang Intoxicated; drunk. pickled Adjective 1. (of food) preserved in a pickling liquid 2. ginger: 2 Asian pears Asian pear n. See sand pear. Asian pear Noun an apple-shaped pear with crisp juicy flesh , peeled and thinly sliced 1/2 cup yamamomo juice [*] 1 teaspoon tea·spoon n. Abbr. tsp., tsp A measure of about 1 fluid dram or 5 milliliters. teaspoon a household unit of volume or capacity approximately equal to 5 milliliters. lemon juice 2 tablespoons sake 1 tablespoon reserved simple syrup For the rice: 6 cups Japanese short grain rice 12 ounces reserved simple syrup 5 cups water For the kabocha crepes: 3/4 cup whole milk 3/4 ounce unsalted butter 1/2 cup kabocha squash puree [**] 1 1/4 ounces all-purpose flour Pinch of salt 1 egg 1 egg yolk 1/2 cup clarified butter as needed For the green tea crepes: 3/4 cup whole milk 3/4 ounce unsalted butter 1 1/2 ounces all-purpose flour 1/2 tablespoon green tea powder [***] 3/4 tablespoon granulated sugar Pinch of salt 1 egg 1 egg yolk 1/2 cup clarified butter as needed For the pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. crepes: 3/4 cup whole milk 1/2 ounce unsalted butter 1/4 cup pistachio "" and finely ground 1/4 cup all-purpose flour 1/2 tablespoon granulated sugar Pinch of salt 1 egg 1 egg yolk 1/2 cup clarified butter as needed For the shiso crepes: 1/2 cup whole milk 3/4 ounce unsalted butter 1 1/2 ounces all-purpose flour 1/2 ounce granulated sugar Pinch of salt 1 egg 1 egg yolk 3 shiso leaves, chopped 1/2 cup clarified butter as needed For the chocolate crepes: 3/4 cup whole milk 3/4 ounce unsalted butter 1/4 teaspoon vanilla extract 1 3/4 ounces all-purpose flour 3/4 ounce granulated sugar 1 1/2 tablespoons cocoa powder Pinch of salt 1 egg 1 egg yolk 1/2 cup clarified butter as needed For the "wasabi": 1/2 cup pistachios, roasted 1/4 cup granulated sugar 1/2 teaspoon salt For the shiso sauce: 4 cups water 30 shiso leaves 2 cups granulated sugar For the dish: Bamboo leaves [***] (*.) Yamamomo are preserved Japanese mountain berries. Available through Daiei Trading at (718) 539-8100. (**.) Available from September to February through Midwest Foods at (773) 927-8870. (***.) Available in Asian markets. Note: For the sake beverage pairing, Chef Isaacs recommends infusing the sake with Asian pears for six days before serving. directions For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. For the pickled ginger, in a medium howl, combine all of the ingredients and toss to combine. Set aside to marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. overnight. For the rice, place the rice in a fine mesh sieve and rinse under running water until the water is clear. Set aside to drain for 20 minutes. In a medium saucepan over medium heat, bring the rice, simple syrup, and water to a boil. Reduce the heat, cover, and simmer until tender, about 20 minutes. Remove from the heat and set aside for 20 minutes. Place on a parchment-lined sheet pan in a single layer to cool Using a tablespoon, make 80 2x1-inch strips of rice, set aside on a parchment-lined sheet pan, and cover with a damp cloth. For the kabocha crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour and salt. Add the milk mix and the kabocha puree and whisk to combine. Add the egg and egg yolk and whisk until smooth. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board. Trim off the edges to form a rectangle and set aside. Transfer the crepe to a cutting board, trim into 16 1x2 1/2-inch rectangles, and set aside. For the green tea crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour, green tea powder, sugar, and salt. Add the milk mix and whisk to combine. Add the egg and egg yolk and whisk until smooth. Strain rough a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board. Trim off the edges to form a rectangle and set aside. Transfer the crepe to a cutting board, trim into 16 1x2 1/2-inch rectangles, and set aside. For the pistachio crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour, pistachios, sugar, and salt. Add the milk mix and whisk to combine. Add the egg and egg yolk and whisk until smooth. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board. Trim off the edges to form a rectangle and set aside. Transfer the crepe to a cutting board, trim into 16 1x2 1/2-inch rectangles, and set aside. For the shiso crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour, sugar, and salt. Add the milk mix and whisk to combine. Add the egg and egg yolk and whisk until smooth. Strain through a fine mesh sieve, add the shiso, cover with plastic wrap, and set aside in the refrigerator or 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board. Trim off the edges to form a rectangle and set aside. Transfer the crepe to a cutting board, trim into 16 1x2 1/2-inch rectangles, and set aside. For the chocolate crepes, in a medium saucepan over medium heat, melt the milk, butter, and vanilla. Remove from the heat and set aside. In a medium bowl, combine the flour, sugar, cocoa powder, and salt. Add the milk mix and whisk until smooth. Add the egg and egg yolk and whisk until smooth. Strain through a tine tine (tin) a prong or pointed projection on an implement, as on a fork. tine n. 1. The slender pointed end of an instrument, such as an explorer used in dentistry. 2. mesh sieve, cover with plastic wrap, an set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board. Trim off the edges to form a rectangle and set aside. Transfer the crepe to a cutting board, trim into 16 1x2 1/2-inch rectangles, and set aside. For the wasabi, in the bowl of a food processor fitted with the metal blade attachment, combine all of the ingredients. Pulse to form a dry paste and set aside. For the shiso sauce, in a medium saucepan over medium heat, bring the water to a boil. Blanch blanch to become pale. the shiso leaves, remove from the heat, strain, and shock in an ice bath, reserving one cup of the blanching
To assemble, place a crepe square on top of each rice strip and set aside. To serve, set a bamboo leaf on a plate and arrange a kabocha crepe sushi, green tea crepe sushi, pistachio crepe sushi, chocolate crepe sushi, and shiso crepe sushi on top. Accompany with some pickled ginger, wasabi, and shiso sauce. Buckwheat Crepes with Apple Compote and Milk Ice Cream jessicaisaacs ingredients For the milk ice cream: 1 cup whole milk 2 tablespoons granulated sugar 2 tablespoons trimoline 3/4 Cup heavy cream For the buckwheat crepes: 1 1/4 cups whole milk, warm 2 ounces unsalted butter, melted 2 ounces buckwheat flour 1 1/2 ounces all-purpose flour 1 1/2 ounces granulated sugar Pinch of salt 2 eggs 2 egg yolks 1/2 cup salt For the apple compote: 1/2 teaspoon potato starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. 2 tablespoons whiskey whiskey [from the Gaelic for "water of life"], spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. 1 tablespoon unsalted butter 5 Granny Granny cantankerous matriarch of the Clampett family. [TV: “The Beverly Hillbillies” in Terrace, I, 93–94] See : Irascibility Smith apples, peeled, cored, and diced 1/4 teaspoon lemon zest Noun 1. lemon zest - tiny bits of lemon peel lemon peel, lemon rind - the rind of a lemon 1/2 teaspoon lemon juice 1/4 vanilla bean 1/4 teaspoon cracked black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. Pinch of nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. Pinch of salt 1/4 teaspoon cinnamon cinnamon, name for trees and shrubs of the genus Cinnamomum of the family Lauraceae (laurel family). Cinnamon spice comes chiefly from the Sri Lankan cinnamon (C. zeylanicum), now cultivated in several tropical regions. For the dish: Diced unsalted butter 1/4 cup Suntori[R] whiskey For the garnish: Chopped shiso leaves For the salmon: Note: Toban vessels are ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, plate and lid combinations used in Japanese restaurants Available through Korin Japanese Trading Corp. at (212) 587-7021. directions For the milk ice cream, in a medium saucepan over medium heat, melt the milk, sugar, and trimoline, about four minutes. Remove from the heat, and gradually whisk in the cream. Set aside in an ice bath until chilled and freeze in an ice-cream machine according to the manufacturer's instructions. For the buckwheat crepes in a medium saucepan over medium beat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the buckwheat flour, all purpose flour, sugar, and salt. Add the milk mix and whisk to combine. Add the eggs and egg yolks and whisk until smooth. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and set aside. Repeat with the remaining batter to form 17 crepes and set aside. For the apple compote, in a small bowl, combine the potato starch and whiskey and stir until dissolved. In a medium saute pan, melt the butter over medium heat. Add the apples, lemon zest, lemon juice, vanilla, black pepper, nutmeg, salt, and cinnamon and saute until tender, about 10 minutes. Add the potato starch mix and saute for one minute, stirring constantly. Remove from the heat and set aside keeping warm. To assemble, preheat the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. to 400 degrees. Arrange the crepes on a flat work surface, place two tablespoon of the apple compote in the center of each crepe, and roll to enclose. Place three crepes into each toban bowl and sprinkle with butter. Place under the broiler until the butter begins to bubble. Remove from the heat and set aside keeping warm. To serve, place a scoop of Ice cream on top of the crepes sprinkle the dish with whiskey, and garnish with shiso leaves. Bacon and Eggs with Chive chive: see onion. chive Small, hardy perennial plant (Allium schoenoprasum) of the lily family, related to the onion. Its small, white, elongated bulbs and thin, tubular leaves grow in clumps. Crepes seanknight ingredients 2 salmon bellies, skin on 1/2 cup salt 1/4 cup granulated sugar 1 teaspoon clarified butter For thc chive crepes: 7 ounces all-purpose flour, sifted 1 1/2 teaspoons salt 2 cups whole milk 2 eggs 1 egg yolk 1/2 cup chopped chives chives alliumschoenoprasm. 1/2 cup vegetable oil as needed For the creme fraiche crème fraîche n. Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces. [French : crème, cream + fraîche, fresh.] sauce: 2 tablespoons chopped chives 2 shallots, peeled and minced 1 1/2 tablespoons lemon Juice 4 ounces creme fraiche Salt and white pepper to taste For the dish: Osetra caviar caviar or caviare (kăv`ēär), the roe (eggs) of various species of sturgeon prepared as a piquant table delicacy. For the garnish: Chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. sprigs directions For the salmon, place the salmon bellies in a shallow pan arid coat with salt and sugar. Cover with plastic wrap and place in the refrigerator overnight. Rinse the salmon under cold running water and set aside in the refrigerator until dry, about five hours. Prepare a cold smoker smoker A person who smokes tobacco, almost always understood to be cigarettes Ratio of ♂:♀ smokers Philippines64/19, China61/7, Saudi Arabia53/2, Russia50/12 . Place the salmon in the smoker for 35 minutes. Remove from the smoker and set aside. In a medium saute pan, heat the butter over medium heat. Sear sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. the salmon, skin side down until crisp, about two minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain. Transfer to a cutting board, slice, and set aside keeping warm. For the chive crepes, preheat the oven to 300 degrees. In a medium bowl, combine the flour and salt. Form a well in the center, add the milk, and whisk to combine. Add the eggs and egg yolk and whisk until smooth. Strain through a fine mesh sieve, cover with plastic wrap, and set aside in the refrigerator for one hour. Add the chives and whisk to combine. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with vegetable oil. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl, cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat and transfer the crepe to a cutting board, using a 2-inch ring mold, cut out 18 circles. Place on a parchment-lined sheet pan and place in the oven until crispy crisp·y adj. crisp·i·er, crisp·i·est 1. Firm but easily broken or crumbled; crisp. 2. Having small curls, waves, or ripples. , about two minutes. Remove from the heat and set aside. For the creme fraiche sauce, in a medium saucepan over low heat, combine all of the ingredients and simmer until warm, about one minute. Remove from the heat, season, and set aside to cool slightly. To serve, spoon some creme fraiche sauce in the center of a plate. Place a piece of salmon in the center and arrange with alternating layers of chive crepes and salmon. Spoon some caviar on top and garnish with caviar and chervil. Sweet Corn Crepes and Lobster Club Sandwich sean knight ingredients For the corn crepes 1 tablespoon unsalted butter 7 ounces corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. 2 cups whole milk 7 ounces all-purpose flour, sifted 1 1/2 teaspoons salt 2 eggs 1 egg yolk 2 tablespoons chives, finely minced 1/2 cup vegetable oil as needed For the lobster sauce: 2/3 cup lobster stock 2/3 cup unsalted butter, diced 1 1/2 teaspoons diced cooked bacon 2 tablespoons finely minced chives Sea salt and white pepper to taste For the lobster: 2 tablespoons unsalted butter 12 ounces black trumpet mushrooms 6 tablespoons corn kernels Cooked meat of 3 lobsters 2 shallots, peeled and minced 2 tablespoons minced chervil Salt and white pepper to taste For the garnish: Chervil sprigs directions For the corn crepes, preheat the oven to 300 degrees. In a medium saute pan, melt the butter over medium heat. Add the corn and saute until caramelized, about five minutes. Remove from the heat and transfer to a commercial blender. Add the milk and puree until well combined, about two minutes. Transfer the batter to a bowl and set aside. In a medium, separate bowl, combine the flour and salt. Add the milk mix and whisk to combine. Add the eggs and egg yolk and whisk until smooth. Coves with plastic wrap and set aside in the refrigerator for one hour. Add the chives and whisk to combine. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with vegetable oil. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer the crepes to a cutting board and, using a 31/2-inch round cutter, cut out 18 circ les. Place on a parchment-lined sheet pan and place in the oven until crisp, about two minutes. Remove from the heat and set aside. For the lobster sauce, in a medium saucepan, bring the lobster stock to a boil over medium heat. Whisk in one-third of the butter and simmer for one minute. Remove from the heat and transfer to a commercial blender. Add the remaining butter and puree until combined, about two minutes. Transfer the sauce to a large bowl, add the bacon and chives, and stir to combine. Season and set aside keeping warm. For the lobster, in a large saute pan, melt the butter over medium heat. Add the mushrooms and corn and saute until tender, about five minutes. Add the lobster, shallots, and chervil, and saute until warmed through. Remove from the heat, season, and set aside keeping warm. To serve, place a 3 1/2-inch ring mold in the center of a plate and spoon some lobster into the bottom and top with a crepe. Repeat with two more layers, top with lobster meat, and remove the ring mold. Spoon some sauce around the dish and garnish with chervil. Pineapple pineapple, common name for one member of and for the Bromeliaceae, a family of chiefly epiphytic herbs and small shrubs native to the American tropics and subtropics. and Vanilla Kaiser Schmarren sean knight ingredients For the crepes: 14 ounces all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 quart whole milk 1 tablespoon vanilla extract 4 eggs 2 egg yolks 1/2 cup vegetable oil as needed For the pineapple: 3 1/2 ounces unsalted butter 2 vanilla beans, split and scraped 8 1/2 ounces brown sugar 7 ounces heavy cream 1 pineapple, peeled, cored, and diced For the creme fraiche: 8 1/2 ounces creme fraiche 1 ounce granulated sugar For the crepes: 1 vanilla bean, split and scraped Note: Schmarren is a traditional Austrian preparation in which a thick batter is cooked in a cast iron skillet to form a pancake then shred before service. directions For the crepes, in a medium bowl combine, the flour, sugar, salt, milk, and vanilla extract and whisk to combine. Add the eggs and egg yolks and whisk until smooth. Cover with plastic wrap and set aside in the refrigerator for four hours. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with vegetable oil. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer the crepe to a cutting board and slice into Verb 1. slice into - move through a body or an object with a slicing motion; "His hand sliced through the air" slice through go, locomote, move, travel - change location; move, travel, or proceed, also metaphorically; "How fast does your new car go?"; "We thin strips. Repeat with the remaining batter, transfer to a large bowl, and set aside. For the pineapple, in a medium saute pan, melt the butter over medium heat. Add the vanilla and brown sugar and whisk to combine. Simmer for two minutes ,add the heavy cream, and simmer for three minutes. Add the pineapple and simmer until tender, about five minutes. Remove from the heat and strain through a fine mesh sieve, reserving the pineapple and cooking liquid separately. Pour the cooking liquid over the schmarren, toss to combine, and set aside. For the creme fraiche, in the bowl of an electric mixer fitted with the whisk attachment, combine all of the ingredients and whisk until well combined, about four minutes. Transfer the creme fraiche to a bowl and set aside. To serve, arrange a mound of schmarren in a soup bowl, spoon some pineapple on top, and set a spoon of creme fraiche in the center. Ramp and Asparagus asparagus, perennial garden vegetable (Asparagus officinalis) of the family Liliaceae (lily family), native to the E Mediterranean area and now naturalized over much of the world. Crepe with Cinzano Sauce sean knight ingredients 1 tablespoon unsalted butter 1 bunch ramps 2 cups whole milk 7 ounccs all-purpose flour, sifted 1 1/2 teaspoons salt 2 eggs 1 egg yolk 1/2 cup vegetable oil as needed For the Cinzano sauce: 4 tablespoons Isigny Ste. Mere[R] butter [*] 2 shallots, peeled and minced 1/2 cup Cinzano vermouth vermouth (vərm  th`), blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. 1/2 cup fish stock 1 tablespoon minced chives 1 tablespoon minced chervil Salt and white pepper to taste For the vegetables: 2 tablespoons Isigny Ste. Mere butter 12 ounces black trumpet mushrooms 2 bunches ramps, blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. 2 bunches white asparagus, peeled and blanched 2 bunches green asparagus, peeled and blanched 2 bunches purple asparagus, peeled and blanched [**] seanknight Salt and white pepper to taste (*.) Isigny Ste. Mere is from the Normandy region of France and has a high butter at content. Available in specialty stores Noun 1. specialty store - a store that sells only one kind of merchandise shop, store - a mercantile establishment for the retail sale of goods or services; "he bought it at a shop on Cape Cod" . Any high quality butter may be substituted. (**.) Available in specialty markets. directions For the crepes, in a medium saute pan, melt the butter over medium heat. Add the ramps and saute until soft, about five minutes. Remove from the heat and transfer to a commercial blender. Add the milk, puree until smooth, about two minutes, and set aside. In a medium bowl, combine the flour and salt. Add the milk mix and whisk until smooth. Add the eggs and egg yolk and whisk until smooth. Cover with plastic wrap, and set aside in the refrigerator for one hour. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with vegetable oil. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer the crepe to a parchment-lined sheet pan, cover with a towel, and set aside. For the Cinzano sauce, in a medium saute pan, melt one tablespoon of the butter over medium heat. Add the shallots and saute until translucent translucent slightly penetrable by light rays. . Add the vermouth and simmer until reduced by half, about 10 minutes. Add the fish stock and reduce by one-quarter, about 10 minutes. Add the remaining butter, chives, and chervil and whisk to combine. Remove from the Heat, season, and set aside keeping warm. For the vegetables, in a medium saute pan, melt one tablespoon of butter over medium heat. Add the mushrooms and saute until tender, about four minutes. Remove from the heat, season, set aside keeping warm, and maintain the hot pan. Add the remaining butter, ramps, and asparagus and saute until tender, about four minutes. Remove from the heat, season, and set aside keeping warm. To assemble, arrange six crepes on a flat work surface. Arrange some of the asparagus and ramps in the center, roll to enclose, and set aside keeping warm. To serve, arrange some mushrooms and ramps in the center of a plate, place a ramp and asparagus crepe on top, and spoon some Cinzano sauce over the dish. Meyer Lemon The Meyer lemon (Citrus × meyeri) is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange or sweet orange. The Meyer lemon was introduced to the United States in 1908 as S.P.I. and Huckleberry huckleberry, any plant of the genus Gaylussacia, shrubs of the family Ericaceae (heath family), native to North and South America. The box huckleberry (G. brachycera) of E North America is evergreen and is often cultivated. The common huckleberry (G. Crepe Napoleon ingredients For the crepes: 14 ounces all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 quart whole milk 4 eggs 2 egg yolks Zest of 2 Meyer lemons 1/2 cup vegetable oil as needed For the custard: 3 1/3 cups heavy cream Zest of 2 Meyer lemons 8 ounces granulated sugar 5 egg yolks 14 ounces half-and-half 5 eggs 4 ounces huckleberries Granulated sugar as needed For the huckleberry compote: 8 1/2 ounces huckleberries 4 1/2 ounces granulated sugar traci des jardins Traci Des Jardins is an American chef and restaurateur who co-owns three restaurants in San Francisco, California: Jardinière, a French fine-dining restaurant in the Hayes Valley neighborhood, Acme Chophouse, a steakhouse serving grass-fed beef near SBC Park, and Mijita, an organic Juice of 1 lemon Salt to taste For the garnish: Candied Meyer lemon zest directions For the crepes, preheat the oven to 300 degrees. In a medium bowl, combine the flour, sugar, salt, and milk, and whisk to combine. Add the eggs, egg yolks, and lemon zest and whisk until smooth. Cover with plastic wrap and set aside in the refrigerator for four hours. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some vegetable oil. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Repeat with the remaining batter. Transfer the crepes to a cutting board and, using a 4-inch round cutter, cut out 18 circles. Arrange on a parchment-lined sheet pan and place in the oven until crisp, about two minutes. Remove from the heat and set aside. For the custard, preheat the oven to 300 degrees and line a shallow baking pan with plastic wrap. In a medium saucepan, bring the heavy cream and lemon zest to a boil, reduce the heat, and maintain at a simmer. In a medium bowl, whisk together six ounces of sugar and egg yolks until smooth, Temper the egg yolks, adding one-third of the hot cream while whisking constant Add the remaining cream whisk combine, and set a aside, In a median bowl whisk to gether the half and half eggs and remaining sugar Add the heavy cream mix, whisk to combine and strain through a fine mesh sive Transfer to the prepared plan and sprinkle with huckleberries Transfer toa roasting pan and bour enough hot water into come halfway up the sides of the pan. Place in the oven and bake until set, about 80 minutes Remove from the heat and set aside to cool slightly. Remove from the hot water bath and place in the refrigerator to chill. Using a 3-inch round cookie cookie File or part of a file put on a Web user's hard disk by a Web site. Cookies are used to store registration data, to make it possible to customize information for visitors to a Web site, to target Web advertising, and to keep track of the products a user wishes to cutter, cut out 12 circles and place on a parchment-lined sheet pan. Sprin kle the tops with remaining sugar and, using a band-held propane torch A propane torch is a tool for burning the flammable gas propane. The maximum adiabatic flame temperature a propane torch can achieve with air is 2268 kelvins (1995 °C/3623 °F). , caramelize car·a·mel·ize tr. & intr.v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es To convert or be converted into caramel. car the sugar and set aside. For the huckleberry compote, in a medium saucepan over low heat bring all of the ingredients to a simmer until the mixture is thick, about 35 minutes. Remove from the heat and set aside to cool. To serve, spoon some huckleberry compote in the center of the plate. Place a crepe in the center and arrange alternating layers of custard rounds and crepes on top. Spoon some huckleberry compote on top and garnish with lemon zest. Crepe Bombe bombe n. A dessert consisting of two or more layers of variously flavored ice cream frozen in a round or melon-shaped mold. [French (from its shape); see bomb.] with Manqo and Key Lime Key lime n. 1. A lime indigenous to the Florida Keys, having a yellow rind and yellowish-green fruit. 2. A yellowish green. Noun 1. Soup ingredients For the simple syrup: 4 1/2 cups granulated sugar 4 1/2 cups water For the candied fruit Noun 1. candied fruit - fruit cooked in sugar syrup and encrusted with a sugar crystals crystallized fruit, succade confiture - preserved or candied fruit crystallized ginger - strips of gingerroot cooked in sugar syrup and coated with sugar : 3 cups reserved simple syrup 2 key limes, thinly sliced 1/2 cup parisienne scoop coconut flesh 1 cup granulated sugar For the coconut ice cream: 2 cups half-and-half 2 cups unsweetened coconut milk 1 vanilla bean, split 5 ounces granulated sugar 10 egg yolks For the passion fruit sorbet: 1 cup passion fruit juice 2 cups simple syrup Seeds from 4 passion fruits, rinsed--he throws away the pulp? For the mango mango (măng`gō), evergreen tree of the Anacardiaceae (sumac family), native to tropical E Asia and now grown in both hemispheres. The chief species, Mangifera indica, is believed to have been cultivated for about 6,000 years. and key lime soup: 6 mangoes, pitted, peeled, and diced 2 cups reserved simple syrup 6 key limes, zest and juice reserved separately For the crepes: 6 ounces all-purpose flour 1 1/2 ounces granulated sugar 1 teaspoon salt 3 eggs 3 egg yolks 3 ounces unsalted butter, melted 2 cups milk, warmed 1/2 cup clarified butter as needed For the dish: Sliced mango For the garnish: Sugar abstracts directions For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the gar is dissolved, about two minutes. Remove from the heat and set aside to cool. For the candied fruit, in a medium saucepan over medium heat bring the simple syrup, key lime slices, and coconut to a simmer and maintain the heat for two hours remove from the heat and, using a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. , transfer the key lime slice to a parchment parchment, untanned skins of animals, especially of the sheep, calf, and goat, prepared for use as a writing material. The name is a corruption of Pergamum, the ancient city of Asia Minor where preparation of parchment suitable for use on both sides was achieved in lined sheet pan. Transfer the coconut and simple syrup to a glass jar and set aside in the refrigerator. Toss the key lime slices with sugar to coat and set aside uncovered for two days. For the chocolate parfait: For the coconut ice cream, in medium saucepan over medium heat, bring the half and half, coconut milk, vanilla bean, and sugar to simmer. Maintain at a simmer, place the egg yolks in a medium bowl, and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat, and strain through a fine mesh sieve. Set aside in an ice bath until chilled, freeze in an ice-cream machine according to the manufacturer's instructions, and set aside in the freezer until hard. Scoop the ice cream into six rounds, place on a parchment lined sheet pan, and set aside in the freezer overnight. For the passion fruit sorbet, in a medium bowl, whisk together the passion fruit juice and simple syrup. Freeze in an ice-cream machine according to the manufacturer's instructions. Using a rubber spatula, fold in the passion fruit seeds and set aside in the freezer until set. For the mango and key lime soup, in the bowl of a food processor fitted with the metal blade attachment, puree the mango and simple syrup until smooth, about two minutes. Remove the bowl and strain through a fine mesh sieve. Add the lime zest and juice, stir to combine, and set aside in the refrigerator to chill. For the crepes, in a medium bowl, combine the flour, sugar, and salt and whisk to combine. Add the eggs and egg yolks and whisk to combine. Add the melted butter and the milk and whisk to combine. Set aside the batter in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Transfer the crepe to a parchment-lined sheet pan and set aside, keeping warm. Repeat with the remaining batter. To assemble the bombes, arrange the crepes on a flat work surface. Set a scoop of coconut ice cream in the center of each crepe, gather the edges to enclose the ice cream, and secure with a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. . Place the bombes seam-side-down on the sheet pan and gently press down to seal. Place in the freezer until firm, about two hours. To finish the bombes, preheat the fryer to 375 degrees. Place the bombes in the fryer until golden brown, about two minutes. Remove from the heat and set aside. To serve, spoon some of the mango and key lime into a soup bowl and set a bombe in the center and top with a scoop of passion fruit sorbet. Arrange some key lime slices, coconut balls, and mango slices around the dish and garnish with a sugar shape. Chocolate Parfait with Crepe Cones and Wine Sorbets traci des jardins ingredients 2 cups heavy cream, whipped to medium peaks 12 ounces bittersweet chocolate, finely chopped 4 ounces unsalted butter, diced 6 egg whites 1 1/2 cups granulated sugar 1 cup chocolate shavings shavings curly wafers of wood produced when trimming wood with a plane; used as bedding for horses. See also sawdust. For the simple syrup 1 1/4 cups granulated sugar 1 1/4 cups water For the champagne sorbet: 2 cups Nicholas Feuillate Brut Brut, Brute (both: br t), or Brutus (br Rose 3/4 cup reserved simple syrup For the Pinot Noir noir adj. 1. Of or relating to the film noir genre. 2. Of or relating to a genre of crime literature featuring tough, cynical characters and bleak settings. 3. Suggestive of danger or violence. sorbet: 2 cups Rutz Cellars 1999 Pinot Noir 3/4 cup simple syrup For the port sorbet: 2 cups Graham's Six Grapes port 1 cup water 1 cup reserved simple syrup For the crepes: 6 ounces all-purpose flour 1 1/2 ounces granulated sugar 1 teaspoon salt 3 eggs 4 egg yolks 3 ounces unsalted butter, melted For the chocolate parfait, arrange six 6-inch ring molds on a parchment-lined sheet tray. Line the inside of each ring mold with an 8 1/2 x 2 1/2-inch strip of acetate acetate (ăs`ĭtāt'), one of the most important forms of artificial cellulose-based fibers; the ester of acetic acid. The first patents for the production of fibers from cellulose acetate appeared at the beginning of the 20th cent. . Bring a medium saucepan filled with two inches of water to a boil, reduce the heat, and maintain at a simmer. In a medium bowl, combine the chocolate and butter, cover with plastic wrap and place over the hot water bath for eight minutes. Remove from the heat and set aside to cool slightly. Unwrap the bowl, and, using a rubber spatula, gently stir until smooth. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until bubbles form on the surface. Add the sugar in several stages, mixing well after each addition to form stiff, glossy peaks. Remove the bowl, and using a rubber spatula, fold the egg whites and whipped cream into the chocolate mixture until well combined. Fill each prepared mold with the chocolate cream mix and, using a butter knife, smooth the top. Cover with plastic wrap and set aside in the freezer overnight. Transfer the parfaits to a flat work surface and remove the molds and acetate. Pour the chocolate shavings onto a sheet pan, place each parfait in the center, and roll to coat. Set aside on a half sheet pan and reserve in the freezer. 2 cups whole milk, warmed For the port sauce: 28 ounces Graham's Six Grapes port For the caramel sauce: 1 cup granulated sugar 1 cup water For the dish: Chocolate abstracts Note: Acetate is available in most hardware and art supply stores. directions For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool. traci des jardins For the champagne sorbet, in a medium bowl, combine the champagne and the simple syrup and whisk to combine. Freeze in an ice-cream machine according to the manufacturer's instructions. For the Pinot Noir sorbet, in a medium bowl, combine the Pinot Noir and the simple syrup and whisk to combine. Freeze in an ice-cream machine according to the manufacturer's instructions. For the port sorbet, in a medium bowl, combine the port, water, and the simple syrup and whisk to combine. Freeze in an ice-cream machine according to the manufacturer's instructions. For the crepes, preheat the oven to 300 degrees. In a medium bowl, combine the flour, sugar, and salt and whisk to combine. Add the eggs and three egg yolks and whisk to combine. Add the melted butter, whisk to combine, and add the milk. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat, and transfer to a cutting board. Using a 21/4-inch fluted cookie cutter, cut out three circles. Wrap each crepe around a piping tip, brush with the remaining egg yolk to seal, and place on a parchment-lined sheet pan to dry. Repeat with the remaining batter. Place the prepared crepe cones in the oven and bake until golden brown, about four minutes. Remove from the heat and set aside. For the port sauce, in a medium saucepan over medium heat, bring the port to a boil, reduce the heat and simmer until reduced to 3/4 cup, about 15 minutes. Remove from the heat and set aside to cool. For the caramel sauce, in a medium saucepan over medium heat, combine the sugar and the water. Bring to a boil and simmer until golden brown. Remove from the heat and set aside to cool. To serve, place some chocolate abstracts in the center of a plate. Set a chocolate parfait in the center and arrange some chocolate curls and crepe cones on top. Fill each cone with Champagne sorbet, Pinot Noir sorbet, and port sorbet and drizzle some caramel sauce and port sauce around the dish. Socca with Lamb and Nicoise Vegetables ingredients 3 tablespoons extra virgin olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. For the oven dried tomatoes: 2 sprigs thyme thyme (tīm), any species of the genus Thymus, aromatic herbs or shrubby plants of the family Labiatae (mint family). The common thyme, which is used as a seasoning herb and yields a medicinal essential oil containing thymol, is the Old World , stemmed 3 Roma tomatoes Roma Tomato or Roma (the "Roma VF" variant is most common in seed catalogs as of 2007) is a plum tomato which is commonly found in supermarkets. The tomato is a meaty, egg- or pear-shaped tomato that is available in red and yellow. , peeled and seeded For the socca crepes: 1 cup cooked chickpeas Salt and pepper to taste 1 1/4 cups chickpea chickpea, annual plant (Cicer arietinum) of the family Leguminosae (pulse family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. flour [*] 1 cup water 1/4 cup olive oil 2 teaspoons salt Vegetable oil as needed Pepper to taste For the vegetables: 1 tablespoon extra virgin olive oil 4 baby artichokes, trimmed and quartered 6 cloves cloves symbolic of stateliness. [Plant Symbolism and Folklore: Jobes, 350] See : Dignity garlic, peeled, blanched 3 times, and thinly sliced 1/2 pound haricot verts Noun 1. haricot vert - very small and slender green bean French bean, haricots verts green bean - immature bean pod eaten as a vegetable , blanched and shocked 1/4 cup fava beans, shucked, peeled, blanched, and shocked 1 tomato, peeled, seeded, and diced 1 bulb baby fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. , thinly sliced 3 scallions, thinly sliced 1/2 bunch basil, stemmed and thinly sliced Salt and pepper to taste * Available through Frankferd Frams Foods at (724) 352-9500. For the lamb sauce: 1 cup lamb jus 1 tablespoon extra virgin olive oil Salt and pepper to taste For the lamb: 1 tablespoon extra virgin olive oil 2 lamb loins loin n. 1. The part of the body of a human or quadruped on either side of the backbone and between the ribs and hips. 2. Salt and pepper to taste For the oven dried tomatoes, preheat the oven to 200 degrees. Brush a sheet pan with two tablespoons of the olive oil and arrange the tomatoes in a single layer. Sprinkle with thyme and season. Place in the oven and bake until dried, about three hours. Remove from the heat and transfer to a cutting board. Slice the tomatoes and set aside. In a medium saute pan heat the remaining olive oil over medium heat. Add the tomatoes and the chickpeas and saute until warmed through, about two minutes. Remove from the heat, season, and set aside keeping warm. Note: Socca are a specialty crepe of Nice. The thick batter is traditionally made of chickpea flower and cooked in a hot pizza oven or on a hot stone. directions For the socca crepes, preheat the oven to 450 degrees and preheat the broiler to 500 degrees. Place the flour in a medium bowl and add the water while whisking constantly. Add the olive oil and salt and season. Whisk to combine and set aside for 45 minutes. In a medium saute pan, heat two tablespoons of oil over medium heat. Add two tablespoons of batter and swirl to coat the pan. Place under the broiler until light brown, about two minutes. Remove from the heat and place in the oven until crisp, about six minutes. Remove from the heat, place on a parchment-lined sheet pan, and set aside keeping warm. Repeat with the remaining ingredients. For the vegetables, in a medium saute pan, heat the oil over medium heat. Add the artichokes and saute until tender about six minutes. Add the garlic, haricot verts, fava beans, tomato, fennel, scallions, and basil. Saute until warmed through, about two minutes. Remove from the heat, season, and set aside keeping warm. traci des jardins For the lamb sauce, in a medium saucepan, heat the lamb jus over medium heat. Add the olive oil and whisk to combine. Season and set aside. For the lamb, in a medium saute pan, heat the oil over medium heat. Season and sear the lamb loins, turning once, until desired doneness. Remove from the heat and place on a cutting board to rest for one minute. Slice and set aside keeping warm. To serve, arrange some vegetables and socca in the center of a plate and arrange some lamb slices on top. Spoon some tomatoes, chickpeas, and sauce around the dish. Wild Mushroom Beggar's Purse with a Pinot Hour Reduction ingredients For the crepes: 6 ounces all-purpose flour 1 1/2 ounces granulatcd sugar 1 teaspoon salt 3 eggs 3 egg yolks 3 ounces unsalted butter, melted 2 cups milk, warmed For the mushrooms: 2 tablespoons clarified butter 1 pound black trumpet mushrooms 1 pound oyster oyster, edible bivalve mollusk found in beds in shallow, warm waters of all oceans. The shell is made up of two valves, the upper one flat and the lower convex, with variable outlines and a rough outer surface. mushrooms 1 pound chanterelle chanterelle Highly prized, fragrant, edible mushroom (Cantharellus cibarius, order Polyporales), rich yellow in colour, found in woods in summer and autumn. Its similarity to the poisonous jack-o-lantern (Clitocybe illudens, order Agaricales), an orange-yellow fungus of mushrooms 2 shallots, peeled and minced 1 tablespoon chopped parsley Salt and pepper to taste For the Pinot Noir sauce: 1 cup Pinot Noir For the crepes, in a medium bowl, combine the flour, sugar, and salt and whisk to combine. Add the eggs and egg yolks and whisk to combine. Add the melted butter and the milk and whisk to combine. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crepe batter into the pan, quickly swirl to coat, and pour any excess back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat, transfer to a parchment-lined sheet pan, and set aside. Re peat with the remaining batter. 3 tablespoons unsalted butter, diced Salt and pepper to taste For the mushroom sauce: 1 cup mushroom stock 3 tablespoons unsalted butter, diced 1 tablespoon chopped parsley Salt and pepper to taste For the dish: Blanched chives directions For the mushrooms, in a medium saute pan, heat the butter over medium beat. Add the mushrooms and saute until golden brown, about four minutes. Add the shallots and saute until tender. Remove from the heat, add the parsley, and stir to combine. Season and set aside to cool. For the Pinot Noir sauce, in a medium saucepan, bring the Pinot Noir to a boil, reduce the heat and maintain at a simmer until reduced 1/4 cup, about 15 minutes. Add the butter and stir to combine. Remove from the heat, season, and set aside keeping warm. For the mushroom sauce, place the mushroom stock in a medium saucepan over medium heat. Reduce to 1/4 cup, about 10 minutes. Add the butter and parsley and stir to combine. Remove from the heat, season, and set aside keeping warm. To assemble, preheat the oven to 350 degrees. Arrange the crepes on an aluminum foil-lined sheet pan. Spoon some of the mushroom mixture in the center of each crepe, gather the edges to enclose the mushrooms, and tie with a blanched chive. Place in the oven until warmed through, about 10 minutes. Remove from the heat and set aside keeping warm. To serve, place a beggar's purse in the center of a plate and spoon some mushroom sauce and Pinot Noir sauce around the dish. |
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