I planned my menus a week before I went for vacation. Ommissions, editions, modifications & all sorts whilst keeping in mind that I will cook something unique, something different, which my "guinea pigs"[meaning, those who will taste my food].
So, here it is, the Tasting Menu #1, I did for my mom & my brother.
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Recipes:
Cream of Carrot [For 4 people]
For the soup:
Carrot-200 gm[medium dices--middle rib removed if possible]
Shallots-30gm[finely chopped]
Garlic-10 gm[finely chopped]
Butter-20 gm
Cream- 30 ml[hot]
Salt & Pepper- to taste
Vegetable stock- 400 ml[hot]
For the Foam
Orange Zest- of two oranges
Cream- 100 ml
Soy Lecithin-1/2 tsp
Method:
For the foam
1. Scald the cream with the orange zest. Season a little & allow to infuse.Keep aside.
For the Soup
1. Saute shallots followed by garlic in butter, till lightly colored. Add in the carrots & saute for sometime, till the carrots are lightly colored. Season with salt-pepper.
2. Add in the vegetable stock--barely covered & simmer till carrots just fall apart. Blend to a puree.
3. Reheat the puree of the carrots & adjust the consistency. Season the soup. Once ready for service, add in the cream & check the seasoning.
Assembling:
Pour the soups in hot espresso cups with a breadsticks. Blend the cream for foam to get the foam. Collect the foam with a spoon & put it on top of the soups. Serve immediately
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Ravioli di Mozzarella[For 4 people]
For the ravioli:
Flour-150 gm
Eggs, whole-2
Egg yolk-1 no
Salt- To taste
Buffalo Mozzarella,fresh- 250 gm
Olive Oil-1 tbsp
For the sauce:
Anchovies, mashed- 1 tsp
Garlic-1/2 clove
Olive Oil- 20 ml
Butter, frozen- 20 gm
Cherry tomatoes- 100 gm
Kalamata Olives- 20 gm
Basil- 15 gm, chopped
Method:
For the pasta:
1.Make a well in the center of the flour. Drop in the eggs & mix in slowly until you get a moist, smooth dough. Add in the salt & oil. Keep on kneading till you get a smooth dough and your hands starts paining. Cover & allow to rest for at least 30 mins.
2. Roll out the dough to the desired thickness[dont make too dough, or your pasta will break, when you stuff & roll].
3. Cut the buffalo mozzarella into sizes of 20 gm each[you will get 12 pieces].
4. Arrange them neatly on the rolled pasta, keeping spaces in between. Put another sheet on top & them into 12 raviolis each. Press the edges, while removing any air inside. Blanch the pasta for 30 seconds & keep aside till ready for service.
For the sauce:
1. Heat the oil in a pan, add in anchovies followed by garlic. Toss in the cherry tomatoes, olives & basil. Cook for sometime, till you get the flavours, add in the salt & pepper. Finish off with butter.
Final assembling:
Blanch the pasta again for 30 seconds & toss them in the sauce. Serve hot.
Want the rest of the recipes???
Email me.... :)
So, here it is, the Tasting Menu #1, I did for my mom & my brother.
Creme de carrote
avec foam de orange
-
Ravioli de Mozzarella
Buffalo Mozzarella, anchovies, olives & basil
-Poulet Roti Forestiere
Wild Mushroom & Bacon fricasse, Saffron Mashed potato, Port wine glaze, buttered brussels sprouts
-
Cinnamon Pot de creme
with Spiced Apple chutney
Recipes:
Cream of Carrot [For 4 people]
For the soup:
Carrot-200 gm[medium dices--middle rib removed if possible]
Shallots-30gm[finely chopped]
Garlic-10 gm[finely chopped]
Butter-20 gm
Cream- 30 ml[hot]
Salt & Pepper- to taste
Vegetable stock- 400 ml[hot]
For the Foam
Orange Zest- of two oranges
Cream- 100 ml
Soy Lecithin-1/2 tsp
Method:
For the foam
1. Scald the cream with the orange zest. Season a little & allow to infuse.Keep aside.
For the Soup
1. Saute shallots followed by garlic in butter, till lightly colored. Add in the carrots & saute for sometime, till the carrots are lightly colored. Season with salt-pepper.
2. Add in the vegetable stock--barely covered & simmer till carrots just fall apart. Blend to a puree.
3. Reheat the puree of the carrots & adjust the consistency. Season the soup. Once ready for service, add in the cream & check the seasoning.
Assembling:
Pour the soups in hot espresso cups with a breadsticks. Blend the cream for foam to get the foam. Collect the foam with a spoon & put it on top of the soups. Serve immediately
--
Ravioli di Mozzarella[For 4 people]
For the ravioli:
Flour-150 gm
Eggs, whole-2
Egg yolk-1 no
Salt- To taste
Buffalo Mozzarella,fresh- 250 gm
Olive Oil-1 tbsp
For the sauce:
Garlic-1/2 clove
Olive Oil- 20 ml
Butter, frozen- 20 gm
Cherry tomatoes- 100 gm
Kalamata Olives- 20 gm
Basil- 15 gm, chopped
Method:
For the pasta:
1.Make a well in the center of the flour. Drop in the eggs & mix in slowly until you get a moist, smooth dough. Add in the salt & oil. Keep on kneading till you get a smooth dough and your hands starts paining. Cover & allow to rest for at least 30 mins.
2. Roll out the dough to the desired thickness[dont make too dough, or your pasta will break, when you stuff & roll].
3. Cut the buffalo mozzarella into sizes of 20 gm each[you will get 12 pieces].
4. Arrange them neatly on the rolled pasta, keeping spaces in between. Put another sheet on top & them into 12 raviolis each. Press the edges, while removing any air inside. Blanch the pasta for 30 seconds & keep aside till ready for service.
For the sauce:
1. Heat the oil in a pan, add in anchovies followed by garlic. Toss in the cherry tomatoes, olives & basil. Cook for sometime, till you get the flavours, add in the salt & pepper. Finish off with butter.
Final assembling:
Blanch the pasta again for 30 seconds & toss them in the sauce. Serve hot.
Want the rest of the recipes???
Email me.... :)
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