Kitchen Stories

Kitchen Stories What is your ktichen story?

“If you really want to make a friend, go to someone’s house and eat with him... the people who give you their food give you their heart.” — Cesar Chavez

Kitchen Stories mady by Digital Infusion

More than you can chew This book is made by foodlovers, with one goal, to reduce time for the people who want to learn easy and simple receipts. Maionsende que velestr umquibus etumquia volorep udissitatias voluptat. Hent. Ihit, soloria ssusand elestium ipsum quibus. Bus autassint aut liquas sum que es as volorum hilis de voluptat quam aligent ureiumetea. Fugita duntibus molore sitat faceperum quia sapissit, sum harum eossim cus re occus poritat emquam audicto explab in pro iur as magnatur molorrovid quae voloritatum nes ate repre rehenis imagnam adi aditatem cum eos et, sin eic tem alitatur, officabore, nobit aut qui con re labori quis everfer chillup taerupta consecesci dolores quae remquam sedit. Adipicaborro comnist, qui nam aute ommolor ercipsam aspellabore peratem faciis et quae dolupta doloritatur, ut reri dolum delenih illenitio quibus reperum fuga. Nem ea vit, quo de siminciure pro delectempora doloreheni offic tem quo odit ellabor atiunti uscillendus, sinctaturit eum cor moluptibus. Sed mo il eum cum incil enis is parciendent. Quis aut fugit doluptium qui sita sint elessitatur?

Chef Interview – Marcus Wareing Achieving three Michelin stars would be a dream come true for Lancashire born chef, Marcus Wareing. He has been on a mission to gain that third Michelin star since the opening of his restaurant – Marcus Wareing at the Berkeley in 2008.

Me: When and how did you know you wanted to become a chef? Who or what inspired you to cook? Marcus: I didn’t know I wanted to be a chef until I started at catering college. I did a two year course and from the day I started I just loved it and felt very inspired. I started the course in the first place as it was the natural thing to do; my elder brother was already a chef and I was interested in what he was doing. In addition my dad supplied veg, fruit and potatoes to restaurants and local schools. Dad worked very long hours so I used to spend time at the warehouse with him helping out which generally meant packing potatoes! He taught me about managing waste – nothing ever got thrown away! Me: You have clocked hours in a few great restaurants including Le Gavroche with Albert Roux and in France with Guy Savoy, Who has been the most inspirational person you have worked with through your culinary journey so far?

Marcus: It is very difficult to choose the person who inspired me the most. I learnt so much from all of the ones you mention. I am still inspired by all of them – look at The Roux family, they are incredible. Le Gavroche has been open for more than 40 years yet still it has a fabulous reputation. The Waterside Inn just celebrated 25 years of 3 Michelin stars – how amazing and still the family offer the best hospitality. Me: Can you tell us about your style of cooking and the inspiration and philosophy behind the menu and your restaurant? What should/will the diners expect when dining in your restaurant. Marcus: It’s quite difficult to describe. Although we are often described as a French Restaurant I am not sure that is very accurate any more. We use French techniques as we have always done but I think the food has evolved.

CHAPTER 1 Short description of the chapter

Lamb ribs with rhubarb It’s crucial that you render as much fat as possible during the initial cooking; you can even let the ribs cool and scrape off the excess before glazing.

Ingredients

Preparation

Ribs 1 tablespoon black peppercorns 1 tablespoon white peppercorns 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 rack of Denver lamb ribs (about 2 pounds), outside fat trimmed to ½-inch thick Kosher salt 4 large rhubarb stalks (about 1 pound), cut into 1-inch pieces ½ cup pure maple syrup ¼ cup balsamic vinegar

Ribs Preheat oven to 300°. Toast black and white peppercorns and coriander and fennel seeds in a dry medium skillet over medium heat, shaking pan occasionally, until fragrant and seeds are golden, about 3 minutes. Let cool, then coarsely grind in a spice mill.

Salad & Assembly ½ teaspoon finely grated lemon zest 1½ teaspoons fresh lemon juice ¾ teaspoon honey ¾ teaspoon Dijon mustard 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 bunch radishes, cut into matchsticks 2 large rhubarb stalks (about 8 ounces), cut into matchsticks 1 shallot, very thinly sliced 1 cup mint leaves Special Equipment A spice mill or a mortar and pestle

Generously season lamb with salt, then rub with spice mixture, pressing to adhere. Place bone side down on a wire rack set inside a rimmed baking sheet. Return ribs to oven and roast, frequently spooning rhubarb glaze over ribs, until sticky and glossy, 15–20 minutes. Salad And Assembly Whisk lemon zest, lemon juice, honey, and mustard in a large bowl to blend. Whisking constantly, gradually add oil and whisk until emulsified. Serve ribs drizzled with any remaining rhubarb glaze with radish-rhubarb salad alongside. Do Ahead Ribs can be roasted (but not glazed) 3 days ahead. Let cool; cover and chill. 13

Spring rolls 40min If you look carefully you’ll see one side of the springroll wrapper is smoother – this side faces outward. Cover the wrappers with a damp tea towel while you’re prepping or they’ll dry out and crack.

Ingredients

Preparation

40 g dried Asian mushrooms 50 g vermicelli noodles 200 g Chinese cabbage, finely sliced 1 carrot, peeled and julienned 3 spring onions, white parts sliced on the diagonal, green parts finely sliced into ribbons 1 thumb-sized piece of ginger, peeled and grated 1 red chilli, finely chopped 1 large bunch of Thai basil, roughly chopped 1 large bunch of coriander, roughly chopped 20 ml sesame oil 75 g beansprouts 3 tablespoons toasted peanuts, crushed 2 tablespoons reduced-salt soy sauce 2 tablespoons oyster sauce 1 tablespoon cornflour 16 large spring roll wrappers, thawed if frozen 1 tablespoon five spice powder 1 litre groundnut oil sweet chilli sauce, to serve

Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft. Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside. For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles. Add the sesame oil, beansprouts, peanuts, soy and oyster sauces, and mix well. When they’re ready, drain the mushrooms, then chop them and stir into the filling. Season to taste. In a small bowl, blend the cornflour and 2 tablespoons of cold water. Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you. Sprinkle a little of the five spice powder over it, then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking). Serve with the sweet chilli sauce and sliced spring-onion tops.

20 min

Prosciutto shrimp

Itâ&#x20AC;&#x2122;s crucial that you render as much fat as possible during the initial cooking; you can even let the ribs cool and scrape off the excess before glazing.

Ingredients

Preparation

5-7 thin slices prosciutto 1 pound jumbo shrimp, peeled and deveined (tail on or off) 1 tablespoon butter, melted salt and pepper

To make the prosciutto-wrapped shrimp Preheat oven to 425 degrees f. On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half. (You should have six long strips that are approximately 1-inch by 4-5 inches.) Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchmentcovered baking sheet. Repeat with the remaining shrimp and prosciutto.

(Optional) Garlic butter dipping sauce 1/4 cup (4 tablespoons) butter, melted 2 teaspoons garlic powder pinch of salt and pepper

Brush the melted butter onto the top of each shrimp. Season with a few generous pinches of salt and pepper. Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Serve warm, with cocktail forks if desired. To make the garlic butter dipping sauce Whisk all ingredients together until combined. Season with extra salt and pepper if desired, and serve warm.

Try this! It’s easier than you think to start eating healthy! Take small steps each week to improve your nutrition and move toward a healthier you. Small changes can make a big difference to your health. Try incorporating at least six of the eight goals below into your diet. Commit to incorporating one new healthy eating goal each week over the next six weeks.

Healthy eating goals: •

Make half your plate fruits and vegetables

•

Make half the grains you eat whole grains

•

Switch to fat-free or low-fat (1%) milk

•

Choose a variety of lean protein foods

•

Compare sodium in foods

•

Drink water instead of sugary drinks

•

Eat some seafood

•

Cut back on solid fats

“As a father, I know that kids can be picky eaters so I try to lead by example by trying new foods. We use cookie cutters to make fun shapes with fruits and veggies (like watermelon and peppers) and they love it!” – Drew Brees

Sydney Food Event In Australia, we have Tony Bilson as our godfather of French cuisine but in the UK, none can go pass the popularity of the Roux brothers. The Roux brothers have come a long way since their arrival to England from France and with little money on their hands, they managed to open up the legendary Le Gavroche in 1967. With passion, dedication and willingness to use the best quality produce, they managed to achieve the highest accolades of three Michelin stars after 15 years in the running. Albert now resides in London managing his chain of restaurants â&#x20AC;&#x201C; Chez Roux whilst the legendary Le Gavroche is run by award winning chef and son of Albert, Michel Roux Jr. Sofitel Sydney initially organised the Albert Roux event last year but due to volcanic eruption and ash happenings, flights were unable to proceed. Postponing the event to this year was not at all a bad thing, having a full booking of the whole restaurant for lunch shows how popular the Roux brothers are, even in Australia.

Chef Interview â&#x20AC;&#x201C; Albert Roux I was very privileged to be accepted by Albert Roux for an interview on his trip to Australia for the Sofitel Sydney Dining experience but because of the volcanic happenings, flights were unable to proceed. But instead, he and I organized an email interview and it was generous for him to do so. Thanks very much Mr Roux!

Me : You son, Michel has been managing the kitchens behind the award winning Le Gavroche for many years, what are you thoughts about him running the restaurant?

Me : You were born in France, what made you end up in Britain? Albert : It was purely geographical, there was a job and I went for it.

Albert : I wish to god that I had a dozen like him! He is doing an absolutely fantastic job.

Me : When and how did you know you wanted to become a chef? Who or what inspired you to cook?

Me : You are a chef. Your brother, Michel is a chef. Your son, Michel Jr is a chef. You nephew, Alain is a chef. And now your grand-daughter, Emily is currently studying cooking as well, do you think this cooking tradition will pass down as the years go by?

Albert : From a tender age, I always watched my mother cooking. Her food was very simple but full of taste. My first choice, I wanted to be a priest but I changed my mind at the age of 14 and went for my second love which was cooking.

Albert : Well, I hope it continues like that, but most important for the youngsters is to do what they love most in life.

Me : What has been the most pleasure from working in the kitchen? Albert : Training young girls and boys who are now stars.

If it happens to be cooking, great!

CHAPTER 2

4h 20min

Mississippi Mud Cheesecake All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.

Ingredients

Preparation

Crust: 1 1/2 cups finely crushed animal cracker cookies 3/4 cup white sugar 1 tablespoon instant coffee granules 1/4 cup melted butter

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray. Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.

Cheesecake: 1 1/2 cups white sugar 1/3 cup unsweetened cocoa powder 2 teaspoons instant coffee granules 3 tablespoons cornstarch 3 (8 ounce) packages cream cheese, softened 4 eggs 1 teaspoon vanilla extract 1/2 cup chopped pecans Topping: 1/2 cup semisweet chocolate chips 2 tablespoons milk 1/2 cup marshmallow creme 1/4 cup chopped pecans

To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. 29

4h 20min

Guinness chocolate cake All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.

Ingredients

Preparation

For the chocolate guinness cake: 2 Cups guinness (or other stout) 2 Cups (4 sticks) unsalted butter 1 1/2 Cups dark chocolate unsweetened cocoa powder (or regular unsweetened cocoa powder) 4 Cups all-purpose flour 4 Cups sugar 1 Tbsp. Baking soda 2 Tsp. Salt 4 Large eggs 1 1/3 Cups sour cream

To make the cake: Preheat oven to 350째F. Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper.

For the cream cheese frosting: 3 (8 Oz.) Bricks cream cheese, room temperature 1 Cup (2 sticks) unsalted butter, room temperature 1 Tbsp. Vanilla extract 1/2 Tsp. Salt 6 Cups powdered sugar

Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth and no lumps remain. Transfer the mixture to the freezer and let cool for 10 minutes. Meanwhile, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. In a stand mixer, beat the eggs and sour cream on medium speed until combined. Bake cakes until a toothpick inserted into center of cakes comes out clean, about 35-40 minutes. Transfer cakes (within their pans) to rack, and cool 10 minutes. To make the frosting: Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined.

4h 20min

Pineapple Foster

Just soak your pineapple in this delicious rum, cinnamon and brown sugar mixture, grill it up, and top it with vanilla ice cream. Delish!

Ingredients

Preparation

1/2 cup dark rum 1/2 cup packed brown sugar 1 tsp. ground cinnamon (plus extra for dusting) 1 pineapple, cored and cut into about 6-8 rings (choose desired thickness) cooking spray favorite vanilla ice cream

In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through. When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over mediumhigh heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside. While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple. Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

Chef Interview – François Payard The legendary pastry chef presents recipes from his new book, Payard Desserts, and reveals his thoughts on molecular gastronomy, and the Cronut. Payard Desserts, explains the chef, “is targeted toward professionals, semi-professionals, culinary students, and advanced pastry cooks.” Me You come from a long line of celebrated chefs pâtissiers in southern France. What is it like being a third-generation pastry chef?

the chapter devoted to savory desserts such as the Black Olive Macaron with Gorgonzola Ice Cream and the Plum Tomato Napoleon?

François Payard: It’s all about dedication to make the best that I can. I’m lucky that I have had the opportunity to learn from my grandfather and father, and I still talk to my dad about recipes and ideas today.

FP: I wanted to show the versatility of ingredients and flavors. I think it’s important to remind people that the cheese course can be a dessert course. Me: How have your desserts evolved over the years, and which chefs have had the most influence on you?

Me: Do you think being a great pastry chef is a natural talent, or is it something anyone can learn?

FP: My desserts have definitely evolved over the years and continue to do so. Sometimes I look back at pictures and can’t believe some of the desserts I did.

FP: I think it’s something that can be learned, but there’s got to be some natural talent. You have to have passion, dedication, and work hard. You have to enjoy what you do every day.

It’s an industry that is constantly changing, so I’m always looking at how I can be better.

Me: At nearly 400 pages, your new book covers everything from custards and mousses to tarts to frozen desserts. What was the inspiration behind 35

Thank you mady by Digital Infusion