Parsnip Potato Puree with Roasted Garlic

Wine pairing; Tables Creek 2017 Roussanne

8 oz Parsnips

1 ½ lbs Russet Potatoes

2 cloves Elephant Garlic

Olive Oil

2 oz Sour Cream

2 oz Cream

2 oz Sweet Butter

Small bunch of Parsley, fine chopped

Salt to taste

Pepper to taste

Nutmeg to taste

Slightly oil the unpeeled cloves of garlic and wrap in foil. Place in 400 degree oven until tender

Peel and dice parsnips and potatoes. Bring salted water to boil, add parsnips and simmer about 5 minutes, Add potatoes and cook until tender. Strain and place in mixer bowl. With a paddle attachment, mix the potatoes and parsnips. Add the peeled roasted garlic and mix for 1 minute more. Add the creams and butter slowly then whip for approximately 1 minute. Do not over mix or they will become starchy. Season to your taste with salt, pepper and nutmeg. Place on baking sheet under broiler or salamander until golden brown. Serve garnished with a sprinkle of chopped parsley. Suggested accompaniment is Herb encrusted Noisettes of Spring Lamb…

Chocolate Encrusted Espresso Creme Brulee with Chocolate Bourbon Ice Cream

After Dinner this is what I am thinking !!..!

Chocolate Encrusted Espresso flavored Crème Brûlée with Chocolate Bourbon Ice Cream

Paired with Justin 2004 Obtuse or Ramos Pinto NV Porto Tawny

Cocoa Dough

8oz butter, softened

1 1/2c. Powdered Sugar

1\2t salt

4 eggs

3 1\2 c. Cake flour

1 c. Cocoa powder

Sift together cake flour and cocoa.

Cream together butter, sugar and salt. Add the eggs one at a time. Add the flour mixture and mix until smooth. Refrigerate for one hour. Roll out the dough on a slightly floured board to 1\8” thickness place tart pan upside down on the dough and cut 1” around larger than the pan. Fold lightly in 1|2 and place into the tart pan and open. Cut the extra dough with your hands. Place another tart pan inside the dough and invert onto a baking dish [ repeat 5 times for 6 tarts]. Bake upside down for 6-8 min. @ 400 degrees, turn pans over and remove the top pan and finish baking until done [ another 2-4 min]. Let cool.

Espresso Flavored Crème Brûlée Filling

3c. Cream

2 shots Espresso

12 egg yolks

1 1\2 oz .Corn starch

1\4c. * Vanilla Sugar

Have the egg yolks, sugar and starch mixed together in a medium bowl. Heat cream and espresso to just before boiling. Liaison with the hot cream in order to bring up the temperature of the egg yolk mix then whisk in the remaining cream, stirring continuously until thickened and barely bubbling on medium high heat. Strain through a fine sieve and place in an ice bath to let cool but not set, pour off into the chocolate tart shells, refrigerate over night.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chocolate Bourbon Ice Cream (may as well make enough to have in the freezer for later)

32 oz. Heavy whipping cream

16 oz. Milk

1 1\2 c. * Vanilla Sugar

16 Egg yolks

1 1\2 c. Dark Chocolate, finely chopped

1\2c. Bourbon

Heat the cream, milk and 1c. Of the sugar up to just before the boiling point. Have the egg yolks and remaining sugar mixed together in a bowl and make a liaison by adding some of the hot liquid into the cold egg mixture while whisking, once the egg yolk is warm enough add to the scalded cream mixture whisking continuously until it just reaches the simmering point, add the chocolate and keep whisking until melted then add the bourbon and strain through a fine sieve, chill in a ice bath stirring occasionally. When the mixture is cold place into an ice cream machine and spin until cone, remove into a freezer container, cover and place in the freezer. Reserve for service.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Tuile Batter [ for spoons ]

1# Powdered Sugar

1# Egg Whites

1# Cake Flour

1T Honey

1T Orange Zest

8oz. Butter, melted

Sift powdered sugar and mix with egg whites. Add the sifted flour, mix in and add honey and zest mix. Drizzle the melted butter over the mixture while mixing on low speed.

Cut a thick plastic sheet out to form a spoon then spread the tuile batter inside of the cut out on a baking sheet lined with a silpat repeat this procedure 6 times. Bake at 375 degrees for 3-7 min. until golden slightly. Remove from pan immediately and form over a sharpening steel.

Crème pâtissière

8oz. Cream

2oz. * Sugar (vanilla)

4 Egg yolks

Heat cream and sugar to scald. With the egg yolks in a bowl make a liaison and add back to cream continue whisking until the mixture starts to boil. Strain through a fine sieve, and place in an ice bath stirring occasionally while it cools.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chantilly Cream

8oz. Cream

2oz. Powdered Sugar

1\2 t. Vanilla Extract

Whip the cream until it starts to thicken. Add the sifted powdered sugar and whip until stiff. Add Vanilla and mix in.

Fold together 1\2 of the Crème Anglaise and the Chantilly Cream. DO NOT MIX–FOLD IN THE CREAM—.

Chocolate Sauce

3 oz dark chocolate

3 oz cream

½ oz framboise (raspberry Liquor)

Melt the chocolate over double boiler. Heat cream to just a boil but not boiling over. Add Frambois and let cool. Mix with the chocolate when they are at the same temperature, about 90 degrees. Put into a squeeze bottle reserve at 90 degrees for service.

Assemble

Powder sugar

Chocolate shaved

Espresso beans

Chocolate sauce

Granulated sugar

Chocolate tart w/espresso filling

Crème de patisserie

Chocolate bourbon ice cream

Toile spoon

Dust serving plate by sifting powdered sugar over the edges. Squeeze out chocolate sauce creating a pattern on the plate. Sprinkle the shaved chocolate over the powered sugar and espresso beans.

Sprinkle granulated sugar over filled chocolate tart. Caramelize sugar with a torch. This is accomplished by starting in the center of the tart and the sugar will melt and then foam and then turn brown. Work your way outside the tart until the entire tart surface is caramelized. Place in the center of the plate, scoop ice cream and place on plate beside the crème brûlée and spoon the crème de patisserie on the opposite side ½ on and ½ off the crème brûlée- place Tuile spoon across the top held up by the ice cream and the crème de patisserie.

Serve ‘PROUDLY’

Pineapple Cole Slaw

Pineapple Cole Slaw

Lets talk pineapple for a minute. Fresh fruit is preferred how ever I know it is not
all ways possible. Canned fruit contains syrup. When using fresh you might have to add a little
sweetner. I have been using agave of late, it is very sweet however and the other is honey local is
best. The canned fruit is sweeter so I just add a little of the syrup.

1/2 head Green Cabbage shredded (use the rest for corned beef and cabbage, minestrone soup
or kimchi)
1/4 head Red Cabbage shredded (use the rest for baverian red cabbage with bacon and onions)
1 med. carrot shredded
3/4 c Mayonaise (if you don’t make your own then I suggest Best foods Mayonaise they make one with olive oil)
3/4 cup of pineapple diced
1/8 c. orange juice (just enough to thin out the Mayonaise)
salt to taste
pepper to taste
3 dashes Tobasco sauce

Mix the Cabbages and carrots together, mix the wet ingredents separately. Combine the wet and dry ingredents
along with the Pineapple. Season with the salt, pepper and tabasco.
Serve this with the Dry Rubbed Pork Ribs and Pulled Pork Sliders !!! Cheers !!!

Dry Rubbed Pork Ribs

Dry rubbed Pork Ribs 

I like the St. Louis Ribs the best next the Baby Back Ribs. 

1 rack of St. Louis Ribs 

Salt I use Kosher salt you may use table salt if that is what you have 

Sugar 

Black pepper (table grind) 

Cumin 

Granulated Garlic 

Red Pepper Flakes 

The amounts very depending on the size of the ribs.  With the bottom of the ribs facing up sprinkle a generous amount of the spices except the red pepper flakes those just lightly unless you want the ribs hot.  Then rub in the spices and turn the ribs over.  do the same with the spices.  I have included a video so you can see the amount I utilize.  This was filmed by my Brother Mike Riley.   
https://www.youtube.com/watch?v=EOVEkMKUFRQ

     On a sheet pan place parchment paper down this will help with clean up.  Then the ribs and season them as stated above and demonstrated on the video.  Place in a 425-degree oven for 45 minutes then turn over.  Cook another 45 minutes or until the meat has receded from the bones be ½ in or so.   

   This is a great dish with Spring in full swing, going into summer !!! 

I like to serve a pineapple cole slaw with the ribs.   

Hope you enjoy  Cheers !!! 

Wild Mushroom Bisque

Wild Mushroom Bisque

Wild Mushroom Bisque

A Bisque is a soup that is thickened with the product that it is made of.
I will give other bisque recipes in the future.

Mushrooms, I take the stems of the Portabella and shitaki Mushrooms. as well as
crimini Mushrooms. Here in Humboldt County we have an assortment of wild Mushrooms like Chantal, Trumpet, Lobster ect.. When looking for wild mushrooms make sure you know what you are picking. Do spore prints, take a foraging class or buy them from local farmers markets.

2# assorted mushrooms cut large
1 1/2# onions ( yellow ) large dice
3/4 # carrots large dice
3/4 # celery large dice
a handful of garilc cloves
1/4 c. Brandy
1/4 c. Olive oil
1 nice sprig of fresh Thyme
2 bay leaves
1 gal. Veal Stock
salt and pepper to taste
1 c. Cream

Heat the olive oil in a large pot and add the Onions then the garlic and cook until translucent.
Add the carrots and saute a few minutes then add the mushrooms and let cook, stiring until the mushrooms are cooked ( tender ).
Add the celery and cook a few minutes then add the Brandy away from the fire then return it and let it flame
in order to burn off the brandy. Add the Veal stock ( you may utilize any stock you may like, including
Vegetable stock if you want a vetetarian soup ). Bring the soup to a boil and skim the foam reduce the heat to a simmer.
Add the Thyme and Bay Leaf. Let the soup simmer for 1 hour. Put the soup through a blender make sure that you give it
enough time to make it silky. Then strain, return to the stove and add the cream, bring it to a boil,
skim the foam and reduce the heat taste and season with salt and pepper. Garnish with either Cream frache or
reduced Balsmic Vinegar. One of my favorites and that of many of our guest !!! Great eats, toast with a hearty Cabernet Sauvignon
is my recommendation, Cheers !!!

Vegetable Stock

Stocks contain the fundamental building blocks for our bodies. The aroma when you walk into the kitchen when the stock has been cooking brings such great feelings. Just like warms your insides…

Simmering Stock Pot

Each type of stock has different cooking times. The reason is the density of the bones are all different, and the vegetables for vegetable stock.

Here are the stocks: Vegetable, Fish ( Fume’ ), Chicken, Turkey, Veal and Beef. Of course you can also make Pork, Lamb or any other main ingredient you want to utilize.

In the kitchen when I peel onions, carrots and trim celery I save the peeling and trimmings together in the refrigerator. When I make the stock I utilize the scraps first then make up what ever the difference is with whole produce. I do not peel the vegies. I do wash them before using. Stocks will keep in the refrigerator 7 to 10 days. You can bring them back to the boiling point and skim the foam. This will extend the shelf life. You may also freeze them. Some people freeze in ice cube trays and others in different size freezer bags ( when I do this I close the bag and lay it flat in the freezer that allows for good storage and easy thawing.

  • Roasted Vegetable Stock

4 med Carrots large dice

2 Parsnips large dice

1 Rutabaga large dice

3 med. Yellow Onions ( you can use Spanish, Walla Walla or any other variety ) large dice

6 stocks of Celery large dice

6 Cloves Garlic Whole

3 Bay leaves, sprig of fresh Thyme or 1 teaspoon dried, a few pepper corns

1/4 cup Olive Oil

In an oven pan place the carrots, parsnips, rutabaga, onions and garlic. toss them with 1/4 cup of olive oil and cover with aluminum foil place in a pre-heated oven at 425 degrease for 45 minutes. Remove from the oven and put into a large pot. Deglaze the pan with 1 cup of white wine ( that is have the pan hot put the wine in and using a wooden paddle scrape all of the goodness that may be stuck their ). Pour off into the pot add enough water to cover by 4″ ( inches ). Add the celery bring to a boil and skim off any foam that is there ( the foam is the impurities ). After skimming reduce the heat to simmer. Add the herbs and pepper corns. Let simmer 45 minutes. Strain the stock into an appropriate size container, either use right away or cool in a water bath with ice then refrigerate. The vegetables can be discarded or utilized for a dish. You have extracted the nutrients into the stock.


4# Tomatoes large dice
Depending on the season my favorite is the heirloom tomatoes. Roma Tomatoes work real well for
Tomato soup as well
2# Red onion or yellow onion large dice
1# Celery large dice
1# Carrots large dice
8 Cloves of Garlic
1/4 C. Olive Oil
4 nice sprigs Sweet Basil
Salt and Pepper to taste
1 pinch Red Pepper flakes
4 c. Chicken stock ( water or vegetable stock if vegetarian )

Warm the olive oil in a large pot and add the onion. Saute until the onions are translucent.
Add the garlic and expand ( cook until you can smell the garlic ). Add the carrots and saute a few minutes
then add the Tomato and cook down and add the celery and basil. Add chicken stock and bring up to a boil,
skim the foam and reduce the heat to a simmer. Add the red pepper flakes. Simmer the soup for 1/2 hour,
remove the basil and put the soup into a blender blend for a few minutes and strain.
Season to taste with salt and pepper. I like to garnish this soup with reduced balsmic vinegar.
Some people like to finish with cream. This tomato soup like so many other soups can be vegertarian and or vegan.
It is gluten free. Cheers !!!

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