April 17, 1999
1 cup Arborio Rice
2 tbs. olive oil
3 ½ cup chicken broth
2 tbs. onion (diced)
1 clove of roasted garlic (mashed)
1 tbs. of herbs mix (dried thyme, basil, parsley, rosemary, sage)
salt and pepper to taste
olive oil(for garnish)
1. Place stock in pot and bring to boil and shut off heat.
2. Sweat onion in oil but don't brown. Add rice and toast for about a minute.
3. Add a cup of warm stock and stir, when reduced add another cup of stock. Add herbs
Season and then add the final cup of stock
4. Check to see if rice is done, if not add remaining half cup of stock. Spoon the risotto on small, warm plate and garnish by drizzling good olive oil on the rice.
1 2lb. salmon filet (8 oz. per portion)
4 tbs. oil
1 1/4 lb. Yukon gold potatoes (diced and blanched)
3/4 lb. green beans (blanched)
1 bulb of roasted garlic
1 tbs. parsley (minced)
½ tbs. chives (chopped)
1 cup of champagne vinegar
3/4 cup fish stock or chicken stock
3/4 cup of olive oil
1 Roma tomato (seeded and diced small)
salt and pepper to taste
1. Place oven on 350
2. Chop off top of garlic and season with salt and pepper and olive oil. Wrap in foil and bake for about an hour in an oven at about 350 or until soft.
3. Sear the salmon filets in a non-stick pan, skin side down for 2 minutes and then place on a baking pan and finish in oven. Bake for about 6-8 minutes. Using the same pan, saute garlic cloves.
4. Deglaze with vinegar and reduce for about a minute and then add stock and reduce another two minutes. Add parsley and chives. Season
5. Cool the mixture. When cool whisk in oil. Taste for seasoning.
6. Set vinaigrette aside and keep warm
7. In another pan saute potatoes until golden brown and then add green beans. Season.
8. When fish is ready, place vegetables in the middle of the plate. Put the fish on top and ladle vinaigrette on top. Garnish with tomato.
1 cup of water
½ cup of butter
½ tsp of salt
1 tsp of sugar
1 cup of sifted flour
5 large eggs
2 cup of heavy cream
1 tsp. of vanilla extract
1 tbs. of sugar
1 tbs. of light corn syrup
6 oz. of semi-sweet chocolate
1. In a small saucepan, bring water, butter, salt and sugar to boil. Add flour and cook over low heat, beating constantly until the ingredients are thoroughly combined and the mixture cleanly leaves the sides of the pan. Remove pan from heat and beat in four eggs, one at a time. Cool the paste. Drop the paste from a spooonto a baking sheet lined with a greased piece of parchment paper. Make about ten or twelve portions on the paper about two inches apart. Beat the remaining egg in a bowl and brush the top of the portions lightly. Bake in a hot oven at 425 for 15 to 18 minutes, reduce temperature to 375 and bake until brown and it feels light in the hand. Cool at room temperature.
2. Place chocolate and corn syrup in a bowl. Bring 1 ½ cups of heavy cream to a boil and pull off the heat and pour on top of chocolate and corn syrup mixture. Let sit for ten seconds and whisk until the sauce is smooth. Keep hot in top of double boiler.
3. Whisk ½ cup of heavy cream and vanilla to soft peaks, add sugar and finish whisking until you reach stiff peaks, the consistency of whipped cream.
4. Cut the pastries in half and spoon some chantilly cream on bottom half of pastry top with the other half and pour hot chocolate sauce on top.