Recipes for October 16th Butternut Squash Soup with Goat Cheese Ravioli Serves 4-6 people 1 medium Butternut Squash 1 medium Sweet Onion 1 large carrot 1 stalk celery 4 pc. Garlic (peeled) 1/4 tsp Cumin Seed 3 sprig Thyme 1 stick Cinnamon 1 L chicken Stock 4-6 Gyoza Wraps 4-6 tsp Fresh Goat cheese 3 pc Chives ½ cup Oil for Frying garnish
Method; Rough chop Squash, Garlic and Onion for 25 minutes in a 350 degree oven, In a sauce pan sweat celery, carrots and spices until soft, roughly about ten minutes over medium heat (stirring constantly). Add roasted ingredients and then cover with stock. Bring to a boil and then turn down to a simmer for 30 minutes, season to taste and puree mixture and strain. Take gyoza wrap and moisten a small circle with water, wide enough to encircle the tsp of goat cheese, then press shut ensuring no air is left in. Fry until crisp. Spoon soup into a bowl, center the garnish and sprinkle with chopped chives.
To assemble:
Beef Carpaccio with Honey Mustard, Pickled Beets and Basil serves 4-6 1 sprig Rosemary ½ lb Beef Tenderloin 1.5 tbsp. Honey 1.5 tbsp Mustard (grainy) 2 large Beets 2 tbsp White wine vinegar 2 tbsp Sugar 12 leaves Basil 5 pc White Peppercorns 1 pc. Shallot Mehtod; Mix Chopped Rosemary, Honey and Mustard together. Cook beets with skin on until tender and then peel and shred into sugar, mix well. Add vinegar and cook until beets are firm Sprinkle beef with chopped basil, crushed peppercorns and salt and sear in an iron pan on high heat while rolling until out site is a rich brown, then wrap tighly in saran wrap to shape and then freeze. Once frozen, slice beef thinly and arrange flat on plate to serve, drizzle wit honey mustard and place pickled beets in center of plate and garnish with basil. To assemble:
Sole Paupiette with Grapfruit Fumee and Vanilla Butter Serves 4-6 1 whole sole (dover or other) ½ PC. Grapefruit 2 tbsp Butter ½ pc Onion 1 bulb Fennel 1 pc Leek (white Only 5 pc Peppercorn ½ pc Vanilla Bean 2 pc Garlic Method: Clean fillets of Sole removing skin. (retain bones for stock)
To make Stock: sweat Garlic, leek white, Onin and half fennel, chop fish bones and add to mirepoix. Deglaze with 1 cup white wine (dry) and then add 2 cups water. Simmmer for 10 minutes, then strain and reduce. Place sole, once rolled, into stock and cook on a simmer for 4-6 minutes until the roll is just firm to the touch. Remove and then add grapejuice to pan, cook until it reaches sauce consitency. *Before hand, mix butter with vanilla seeds and chill* Once sauce is achieved montee with vanilla butter and season with Salt and Pepper. To assemble:
Veal Striploin with Mousseline Potato and Forest Mushrooms. Serves 4-6 1.5 lb Veal Striploin 2 lg Yukon Potatoes 2 oz. 35% cream 4 oz chanterelles 12 pc Fine Bean 8 oz Veal Reduction 2 oz. Butter 2 sprig thyme Method; Portion veal to 4 oz. (remove silverskin) Cook peeled potatoes starting in cold water until tender and puree, season and add 35% cream. Heat iron pan and sear veal golden on all sides and put in 350 oven for 5 minutes, take it out and rest for 5 minutes In the same pan sautee mushrooms and thyme in butter and add veal reduction, cook over low heat to infuse flavours, then bring to a boil and montee sauce with butter. Cook beans until bright green and tender. To Assemble: Notes:
Dark Chocolate with Geai Blue and Walnuts Serves 6 6 oz dark chocolate 4 oz 35% cream 1 tbs p butter 6 oz. Geai Bleu 6 tsp walnuts 3 pc Dark Plums 2 tbsp dark sugar Method -Temper chocolate over double boiler, then stir in cream. Put in a mixing bowl and whip until colour lightens slightly, then place into desired mould. -Lightly toast the walnuts and coat with dark sugar -For the Plums, take seed out and leave in halves and coat with dark sugar, over medium heat slowly caramelize the sugar and then place in oven until juice starts to leach. -Portion the cheese into one ounce portions To Assemble: