June 23rd, 2009
by Chef Brad
Ingredients:
12 cucumbers, peeled and seeded
1 ea head of iceberg lettuce, cored and cut into small cubes
2 oz Tabasco sauce
4 oz mint
2 oz plain yogurt
2 C. Chicken Stock
2 tbsp Toasted Almonds
1 oz cornstarch
4 oz canola oil
TT salt/ pepper
Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.
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May 6th, 2009
by Chef Brad
Sweet Shortcrust Pastry – makes about 12 mini tarts or one 9inch tart
- 2 cups all purpose flour
- 3 tbsp superfine caster sugar
- 5 oz cold butter, chopped
- 2 -3 tbsp iced water
- Whizz together the flour, sugar and butter in a food processor until mixture looks like fine bread crumbs.
- While motor is running, add enough iced water to form a smooth dough, and process until just combined.
- Knead dough lightly, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350F.
- Roll out pastry on a lightly floured surface until 1/8 inch thick. Cut out circles to fit the tart tin(s) and press down, making sure to make them look pretty =)
- Place parchment paper over the crust, and fill with baking weights/uncooked rice/dried beans and bake blind for 10 minutes. Remove the weights, and bake for another 10 minutes, or until pastry is golden.
Strawberry Coulis
- 1 cup strawberries, cut up in small pieces ( make sure to reserve some slices for decorations!)
- 2 tbsp butter
- 1/4 cup sugar
- 1/8 tsp cornstarch for thickening
- Melt butter and sugar in a pot until syrupy, but not browned.
- Add in strawberries and continue simmering for 5 minutes. Remove from heat.
- Using an immersion blender, give the berries a good whirl until smooth.
- Dissolve cornstarch in some cold water, and mix it in with the strawberry sauce. Return to heat and cook until it starts to thicken.
- Pour into bowl and refrigerate until you’re ready for assembly.
Lemon Curd (adapted from Sophistimom)
- zest of 3 lemons
- 5 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- juice of 3 lemons (about 1/2 cup)
- pinch of salt
- In the bowl of an electric mixer fitted with the paddle attachment, cream together zest, butter, and sugar.
- Incorporate eggs one at a time and mix until smooth.
- Add in lemon juice and salt. Mixture will be curdled.
- Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Lemon curd will come together and thicken.
- When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain into a glass bowl and allow to cool. Refrigerate or freeze until you need it.
Final Assembly
- If you want to add chocolate, melt chocolate and just drizzle it in an abstract pattern on parchment paper or your silpad. Let cool, remove carefully and set aside.
- Spoon a teaspoon-full of strawberry coulis into bottom of each tart shell. Top with a tablespoon of lemon curd.
- Top each tart with a slice of the reserved strawberries and your chocolate decorations. Let refrigerate for another hour so that curd will set.
- Mangia!
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