City Style and Living - Summer 2008 - (Page 23) RESTAURANT | INSPIRATION CHoCoLAte tAStiNG Chocolate Mousse -8 oz of dark chocolate -4 oz butter -4 egg yolks -5 egg whites -100 grams of granulated sugar -175 ml whipping cream Whisk egg whites and sugar to medium peak and set aside. Whisk whipping cream to medium peak and set aside. Melt chocolate and butter in a stainless steel bowl over a pot of simmering water. Remove from heat and stir in egg yolks until evenly mixed. Using a rubber spatula fold egg whites and sugar mixture into melted chocolate. Gently fold in whipping cream. To set mousse, place mixture in a container and refrigerate for 3-4 hours before serving. Ice Cream -375 ml of 35% cream -125 ml 2% milk -140 grams of granulated sugar -6 egg yolks -125 grams of dark chocolate CHILEAN SEA BASS WITH ARTICHOKE CARPACCIO talk about the dish etc. CHiLeAN SeA BASS witH ArtiCHoKe CArPACCio 1 (5-6 oz.) fillet of Chilean sea bass 1-2 medium size globe artichokes Juice of 4 fresh lemons 1 whole lemon 1 Tablespoon (15 ml) of salt cured capers 1 medium sized tomato 1 sprig of chervil finely chopped 1 sprig of tarragon finely chopped Small handful of sea asparagus 2 tablespoons of unsalted butter Salt to taste Preheat oven to 400 degrees. Remove tough outer leaves of artichoke until heart is exposed. Slice artichoke in half and remove the choke with a sharp knife. Slice thinly. Place in lemon juice to cover sliced artichokes. Rest for 15 minutes. Tomato petals Score bottom of tomato making an X. Place in boiling water for 10 to 15 seconds until skin loosens. Remove tomato and cool. Peel skin. Slice tomato into 4 and remove seeds. Season tomatoes with extra virgin olive oil, salt and set aside. To prepare the sauce Rinse salted capers under warm water to remove excess salt. Peel the rind and pith from lemon. Cut into segments and remove seeds. Heat butter over low heat until light brown. Let cool. Add lemon segments and capers. To prepare Fish Plating the dish: Drain lemon juice from artichoke and plate with hot sea asparagus, tomato petals and chopped herbs. Place fish on plate and pour sauce. talk about the dish etc. HotCHKiSS tomAto SALAD AND ALmoND emULSioN Blend toasted almonds, sliced shallot, and vinegar into a puree. Slowly drizzle olive oil into blender until puree thickens. Season with salt. Slice tomatoes into bite sized wedges. Coat with remaining olive oil and 1 tbsp of vinegar. Season with salt and pepper. When ready to serve smear 1 tbsp of almond emulsion on the bottom of the plate. Place a handful of your favorite greens on the emulsion and add the tomatoes. Pour the remaining juices from the bowl over the greens. If desired toast a few extra almonds to put in the greens. -2-3 medium tomatoes -½ cup of toasted almonds -1 cup of extra virgin olive oil -½ cup and 1 tbsp of white wine vinegar (or white balsamic vinegar) -1 sliced shallot -Handful of favorite greens -Salt to taste Almond Emulsion Whisk cream, milk and sugar over high heat. Pour mixture slowly over egg yolks until completely incorporated, being careful not to scramble eggs. Pour mixture over chocolate and stir until melted. Once cooled, churn in an ice cream machine. Hazelnut Chocolate Truffle -550 grams dark chocolate -250 ml of 35% cream -2 ½ oz Frangelico liqueur -1 cup hazelnuts Scald cream. Pour over chocolate and Frangelico. Cover with plastic wrap and let stand for 5 to 6 minutes. Using a spatula slowly mix from the center of the bowl, until chocolate and cream are completely incorporated. The mixture should look smooth and shiny (not granular). Place in appropriate sized container and refrigerate. Toast hazelnuts. Once cooled, coarsely grind hazelnuts. Once chocolate is firm, using hands, roll into marble-sized balls. Roll chocolate balls in ground hazelnuts. Sprinkle salt on both sides of sea bass. In a medium sized skillet heat olive oil and grape seed oil over medium to high heat. Add the sea bass skin side down. Allow to cook until skin becomes golden brown (1-2 minutes). Turn fish and place skillet in preheated oven (for 3 to 4 minutes depending on the thickness of fish). Sea Asparagus Blanch sea asparagus for 1 ½ to 2 minutes until bright green using water that was used to boil the tomatoes. HOTCHKISS TOMATO SALAD AND ALMOND EMULSION » e Belvedere: 107 - 8th Ave. Sw; www.thebelvedere.ca WONDERING WHAT TO PAIR WITH THESE? visit citystyleandliving.com/Food citystyleandliving.com | SUMMER 2008 | 23 http://www.thebelvedere.ca http://citystyleandliving.com http://citystyleandliving.com
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