bacon, apple and thyme stuffing

Bacon, apple and chestnut stuffing: We may use cranberry or a different but, depending on what's left in dry storage. Base recipe: Makes 6 servings. 4 slices bacon(or similar with slab bacon), 2TB butter, 2 medium onions, diced, 2 diced celery ribs, 1 and half tsp thyme, fresh chop, 1/2tsp fresh sage or marjoram chop, 1/4tsp salt, 1/4tsp pepper, 5 cup day old brea cubed, 1 1/4 cooked and quartered chestnuts or substitute, 1 cup peeled diced golden delicious apple, 2TB chop parsley, 1 cup chicken or turkey stock if desired. In large skillet cook bacon$ removed bacon with slotted spoon and drain on towel. Pour off bacon fat, but do not wash. Add 1TB butter and heat. Add onion, celery, thyme, sage, salt and pepper. Stir until soft, about 25 minutes. Add bacon. Heat oven to 375 degrees. Add bread, nuts, apples and parsley to mix. Drizzle with sauce. Toss till combined and adjust seasoning. 13x9 greased tray or cooking vessel. Add mix and finally drizzled remaining melted butter on top. Cover with foil. Bake 40 minutes covered with foil. Uncover and bake till nicely browned and cooked through.

apple cider glaze for chicken, turkey . and quail

Cider glaze for turkey: 4 cups apple cider, 2TB cider vinegar, 4TB butter, room temp. Salt and black pepper. To make glaze: Boil cider till reduced to 3/4 cup. Add the vinegar, 2TB butter, salt (1tsp), 1/2tsp pepper. Stir until melted. Use to glaze turkey every 10 minutes. Be sure to save pan juices for either a jus, or our case, for thanksgiving, the bourbon gravy.

Bourbon (or white wine) gravy for turkey: For the gravy: 4TB butter 1/2 cup AP 3-4 cups chicken stock Salt, blackpepper 1/2 cup bourbon or dry white wine Melt butter add flour and cook. 5minutes for roux. Wisk in 3 cups stock, salt andpepper. Bring to boil and reduce to simmer. Until thick. Using pan juices from turkey, collect all. Will need 1.5 cups of jus. Cool and skim. Place empty roasting pans on fire and heat. Deglaze with liquor scrap pan. Add to gravy base and cook 2-3minutes. Adjust consistency with extra stock.

Prep Wednesday 25th, 2013 Linens, check count. Ask for friday if needed. Pants for cook and dish. Turkey reduction Braised turkey crisp thigh, reduce sauce Butter compound for breast Check Salmon, clean and portion. Salmon reduction(champ vinegar, bay leaf etc) Potato for pork loins(fingers upstairs) Clean filet and roast trims. Also use trims in my box, 1/3rd pan bottom left. Bring and count fish up Roast veal bone Veal stock Demi prep Ny strip clean up and roast trimmings for bordelaise. Stocks inventory: Chicken, light Chicken, dark Turkey Beef/veal Vegetable Sauce for service: Salmon: Citrus bur blanc and leek oil Pork: Jus, Cauliflower/truffle, Apple reduc Steak, ny strip:peppercorn(green) Lamb:Red wine reduc, Crisp parsnips Shortrib: Broth/braise liq Chicken: Broth/braise liq Onion soup Glazed carrot soup and garnish Double check misen place Desserts: Tart apple Pecan pie Chocolate cake Blanch: Asparagus green beans Brussel sprouts Stuffing (need recipe), bread from bakery Gnocchi's prep (sauce?) Salmon tartar and beets salad compose Parsnips puree Crispy parsnips Chips, crisp for ? Pomme puree and its prep(10 for service, 1/2 case or 1 for thursday Chives, dice Check thyme Scallion grill (olive oil and black pepper) Pearl onion red wine braised Lardons, render fat and save(torn croutons on frisee) Check leeks oil Check Apple reduction If time: Wash leek Lentil(brunoise:carrot, celery, leek, bacon) Chicken/pork jus Braised chicken, coqauvin prep: Reduce and strain sauce. Portion for service. Friday party counts Order for friday morning Walkin cleanup All pots/pans upstairs for thursday A.M. Plate inventory for Thursday. Rack of lamb clean Pork tenderloin clean Clean and portion mussels

salt crust for whole roasted fish

Salt fish crust For 1fish, 4lb Scaled, gutted, remove bone if possible. 4 cups kosher salt 8 large egg whites 1/2 bunch parsley Fennel fronds 2 thin lemon slice 2 thin orange Olive oil Preheat oven to 425. Stir together egg whites and salt. Use a large oven proof platter, or baking sheet. Make a 1/4inch layer, evenly larger than the size of fish. Stuff the bqck cqvity of fish with the fennel and parsley. Use twice as much parsley. Then line the citrus in cavity, season with pepper ONLY. Center the fish in middle of salt layer. Work from the bottom to the top. Dry with paper towels. Roast for 40 minutes, turning halfway through. Fish temp of 125 and remove from oven. Check with thermo if possible. Let rest 10 minutes.

salmon tartar recipe, bistro voltaire

Salmon tartare at bistro: 3/4cup olive oil, good quality but not to strong, 9tsp rice wine vinegar, 4TB light soy sauce(start with 1 and work your way up taisting), 3-5TB sugar depending on taiste, 6tsp sesame, toasted lightly, 1tsp fresh ground black peppercorn, Season to taiste. Make sure the sesame is completly cooled, mix all ingredients together, leave dressing at room temperature for service.

Beet salad idea for Friday service: Beet salad Sliced very thin, warmed goat cheese so that its is soft, blackpepper sea salt and olive oil, nutmeg? Beet puree for garnish, along with herbed olive oil. Pistachios honey roasted- 1 cup nuts 2TB honey 3 TB sugar 1/8tsp Salt 350 degree oven. Warm the honey add the nuts, sugar and salt and toss well. Spread on parchment lined tray, sperating, and bake 10minutes. Stir the nuts for 5minutes. Cool completly, place in food processor for desired size. Be careful not to over blend and make sure the nuts are 100 percent cooled down before doing so. Beet puree- 1.5 cups orange juice 1/4 cup campari plus 2TB 2 TB white rum 2 beets, peel and shred 1TB potato starch Salt Combine all and refrigerate overnight. Strain through fine chinois into small sauce pan pressing the solids. Wisk in starch, heat till desired consistency season and cool. Orange supreme- 1TB dijon Lemon, juice of one wedge Salt and pepper 3TB good olive oil Stack the sliced thin beets, alternating with the goat cheese mousse. Very important to keep light and warm. Dress a few greens, chopped pistachio with the dijon and lemon dressing. Around the beets, supremes, herbed olive oil, beet puree, more dijon vin, candied pistachio.

Chocolate and Vanilla "petit" Pot de Creme 2 egg yolks plus 1 egg, 1/3 cup sugar, 2 cup milk, 1 vanilla bean scraped, 50 grams dark chocolate, 1 tsp cocoa powder, Bring the vanilla and milk to a boil in heavy bottomed sauce pan. Cover and steep 20minutes. Strain. Meanwhile, melt chocolate in double boiler, while preheating oven to 325. In another bowl, beat the eggs with the sugar. Slowly add the hot milk mixture. Divide in to halves. Add both chocolates to 1 bowl. Pour into ramekins, removing foam from the tops. Bake in water bath, 30 minutes for chocolate and 35-40 minutes for vanilla. The times for baking are estimates, the custard is done when there is just a small amount of wiggle in the center. Remember, they continue too cook after being taken out of oven. Personally I like to cool them in the water bath by placing entire hotel pan in walkin next to the fan. Needs garnish the vanilla, but the chocolate with whipped cream and chocolate nibs or shavings.

bistro gnocchi recipe

Gnocchi and its prep Gnocchi recipe: for french 1 cup water 1tsp salt 1/4 tsp nutmeg 2 TB butter 1 cup flour 3lg eggs 1/4 cup frsh grated parm or asiago In small saucepan combine water, salt, nutmeg and 2TB butter. Bring to boil. As soon as boils, add all flour at once. Beat with wooden spoon till thick and comes away from the sides. Cook to dry out another 30 seconds. Cool slightly (about 5 minutes.). And transfer to medium bowl. Beat one egg into the mix beat in 1/4 cup cheese and another egg until blended. Then beat in the last egg till dough is smooth. Bring salted water to boil. Carefully pipe gnocchi dough into water till floats. 2-3minutes. Transfer direct to water bath to cool. Place on a oiled sheet tray lined with towels.

Slow poached eggs: 2 recipies, the second is from my time at Momo. Preheat water bath to 63 degrees celcius. Remove the eggs 30min from refrigeration. Wash the eggs and gently put into water bath. Cook 45minutes. Remove and gently crack into ramekins. Season. Bring pot of water with a rack in bottom to 140 degrees F. Cook for 45minutes, remove and crack into desired ramekins.

Thursday prep: Work both chicken and veal reductions. Lemon meringue in addition to apple tart. Possibl cheesecake. Braise chickens. Shired egg prep. Fish special. Work on pork dish and think about tartar dish.

apple tart, bistro french style, Voltaire

We've been replacing lots of worn out ideas. Today was the apple dessert. Previously there was a monsterous apple "struddle"? Something like that at least. Bunch of chopped apples, dried cherries (?) All wrapped in phyllo dough. Again, ? Back to basics, going with apple "tart". For simplicity and ease in the small kitchen. Puff pastry cut into rounds and pricked with fork. Apples, granny's work the best are peeled and sliced. Layered nicely in a circle, brush with generous amount of butter, season with fresh cinnamon and castor sugar. Do not slice the apples to thin or they burn, to thick and they won't arrange. Bake at 325 for 20minutes and then rotate and cook to caramelize. If needed, add more sugar and run the torch over it. We are going to serve with ice cream tonight, and tomorrow as well. But with the addition of an apple reduction and a creme fraice sauce with vanilla bean. Pictures tomorrow...

Back to the egg... Seems like the 2 choices are to either make procuit "cups" with the eggs baked inside or to slow cook the eggs and wrap them with uncooked ham. Main difference would be texture of ham. If going the other way, or maybe with both, brioche sticks would work. Polenta could be nice in the "base", asparagus and brocollini as well. Thinking the truffle foam either way, or the garlic froth, or even a mix. So, egg in the middle, wrapped in ham, around that a froth of truffles and garlic. Construction in 8 hours.

Thinking of wrapping the eggs in ham of some sorts. One idea is to soft cooked the eggs and then wrap in a "raw" piece of procuito. The other, is this: Baked eggs wrapped in procuito "cups": 4 sliced ham (thin), 4 good eggs, 1 TB parsley, Chili flake(few pieces max, and not for me), 1/2 tsp olive oil, Sea salt and black pepper Oven at 180 celcius. Grease 4 ramekins with olive oil. Place them on a sheet tray that's flat. Wrap each slice of the ham around the inside. Press the ham into the mold to form an inner ring. Carefully crack eggs into ramekins. Sprinkle with spices. Bake for 10-20minutes until center is set. Or whatever your desired done ness is. Carefully remove from ring molds.

Truffle cream sauce recipe: (Possible for our egg) 2 cup light chicken stock 1 cup cream 2 TB butter 1/2tsp white truffle oil In medium sauce pan, reduce stock and cream by 1/2. Remove from heat. Wisk butter, oil and season.

soft cooked egg ideas, slow cooked, etc.

Soft cooked egg idea's: Right now comming into the menu from the previous chef there is a "shired" egg or "en croute". With mushrooms and sour cream!? That's what we thought and think too, so gross. So, ideas... Knowing we want to do the egg cooked slow, want to use pancetta or prosciuto, and some texture. Possible with rappinni, truffle, garlic soup/froth, and personally I'd like to see some texture. Parmesan crumble, brioche that's fried. Brown butter brioche? One garlic foam recipe(goes good with fish): 2TB butter 8 garlic cloves, 6 sliced thin, 2 finely chopped 1 medium shallot, sliced thin 1 whole clove 2 cups water 4 anchovy filet, drained 2 TB olive oil 1/4cup cream 2 slices day old white bread, no crust, dice 1inch Salt and White pepper Melt the butter in small sautee pan, add sliced garlic, shallot and whole clove. Cook (no color) for 2 minutes. Add the water and boil over high heat until reduced to 1 cup. Strain into new sauce pan. Add the chpped garlic, anchovie, bread and olive oil and bring to boil. Cover and simmer for 10minutes. Transfer and puree with seasoning till froth. Keep warm.

Working on: Short Rib braise, Pot Au Feu Lamb Rack Duck Leg confit, confit de canard Duck Breast roast Chicken braise, Coq au Vin

Vegetable Roulade.

Going over some older recipients, this is a vegetarian option we have done. It's something I'd like to 're visit soon. Basic idea is to make a roll out of roasted vegetables. Zucchini, yellow squash, eggplant, red peppers, potatoes, etc. I think we maybe even used some carrot, mushrooms. Tomato Confit is also an option. Select and wash the best quality vegetables you can. Using a sharp mandolin slice the vegetables at an appropriate thickness. Preheat oven to 375. Line several sheet trays with paper or foil. Lightly oil and season the trays with good Olive oil, sea salt and fresh pepper. Season the vegetables the same and lay out onto the trays. Roast the vegetables until soft and cooked through trying to take care to preserve their natural colors. The potato must be gently poached first as to not turn brown. Once cooked, set aside and let cool. While the trays are cooling down, make the sauce. Creme fraiche seasoned with olive oil, salt and white pepper. You can heat the sauce and gently reduce if you prefer a hot sauce rather than cool. Finish with fresh chives. Next, line a clean workspace with plastic wrap, gently oil and season. Layer the vegetables on top of one another, prefer to use the potato or squash first as the will help hold the roll together. Once all the vegetables are stacked, making sure to season well. Carefully roll the vegetables makin g sure to leave no air pockets. Once rolled tight, tie both ends jus as we do for the foie roulade. It is important to compress the vegetables as much as possible so that they will glue to one another. The roll can be poached and 're rolled, but we do not. For service, carefully with a sharp knife, or serrated knife, slice into 3 finger slices. For the pickup, heat a saute pan with grapeseed oil. Sautee one side until nicely caramelized and turn over. Place in oven until heated through. Remove from pan and let rest and drain onto paper or a rack. Place the desired amount of sauce on plate, then add the roll. Sea salt and fresh herbs to finish. Nice Olive oil as well.