Soft herb and truffle "veloute": This is a recipe I've been wanting to try and use, just posting to remember. 1 tsp fine dice shallots 1 TB olive oil 100ml french dry vermouth(Noilly Prat) 300ml light fish stock 300ml cream 2tsp fine chop chervil, parlsey chives 2TB white truffle oil Sea salt and pepper Gently sweat shallots in oil till soft, no color. Add the vermouth and reduce by more than half. Add the stock and cook till reduced by half. Add cream, bring to boil and reduce by 1/3rd. Remove from heat, add herbs and truffle oil. Season.

creme brulee bistro recipe

Creme brulee for bistro: For 10 to 12. 4 cup cream 1 cup sugar 2 vanilla beans 10 egg yolks 300 degree water bath. I like to use some orange peel and pink pepper corn in the cream infusion. Make sure to pass through chinois no matter, getting all vanilla bean.

chocolate cake (molten) bistro recipe

Molten chocolates for bistro: 16 oz butter 24 oz chocolate 8 eggs 8 egg yolks 1 cup sugar Pinch salt 8 TB flour 450 degree oven, I use 380. Butter and flour ramekins. Melt together butter and chocolate. In a bowl mix sugar and both eggs till pale and light. Fold chocolate into egg mix and finally fold into flour.

Double chocolate cheesecake for philly: 24 oreo cookies, crushed making 2 cups worth. 1/4 cup butter, melted 2 lb philly creme cheese softened 1 cup sugar 2 tB flour 1 tsp vanilla 8 oz bakers semi sweet chocolate 4 eggs Heat oven 325 degree F. 13x9 lined cake pan with foil going over sides. Mix cookie crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. Beat cream cheese, sugar, flour, and vanilla in mixer. Add chocolate that was melted in a double boiler and cooled slightly and mix well. Add eggs one at a time mixing on slow speed after each until just blended. Pour over crust. Bake 45 minutes until center is almost set. Cool completly, refrigerate after 4 hours.

chicken liver terrine bistro recipe

Mousse de Volaille: I hate this, always have, always will probably. That said it has its place, and this is the base recipe: 500 gram chicken liver 500 gram chicken breast 3 shallots 15cl brandy 3 eggs 45cl or 450ml heavy cream Black peppercorns Clean, marinate and season chicken mix. Cube both breasts and livers. Brunoise shallots, 3 eggs whole. Place breasts, shallots and eggs in food processor and pulse till creamy. Very slowly add the COLD cream. Finish with black pepper and sugar. Bake in water bath, 356 degrees for around 40minutes. For the port topping: 10 gram gelatin 400 ml porto Sugar, salt and pepper. Heat liqour with sugar and season. Add soften gelatin and dissolve. Cool slightly before pouring on top of ramekins with mousse. Cover and let sit over night.

crispy polenta

Not sure if we allready have this recipe, but here it is. Used it on lamb dish"s, its nice. The recipe makes squares that can be breaded and fried for a crispy outside and creamy interior if you use a little cheese. Also, pouring it into a pan that will make squares possible. Grease and parchmant! 5 cups chicken stock. 6 cups water. 1 garlic mince. 3 cups polenta, white if possible. 12 TB butter(3/4cup) Marscapone. Chive. Season. Bring stock to boil with water and garlic. Reduce to simmer and wisk in polenta. Cook 45 minutes then fold in butter, cheese, chive, salt and pepper. Fold into a hotel pan of desired thickness. Let cool. Once cooled, pop out of pan and cut into desired shapes. Bread with seasoned flour and fry at 350 degree's for 6 minutes until golden brown and crispy. Season salt. Stack, layer, etc.

saffron broth

We've used this a lot in the past, sean goland and I. Can be served with a ton of different options for plate compositions. I'm thinking for a fish. Have used this with bass, cod, halibut, even lobster raviolli's. Don't have the resume, but the idea is fennel bottoms, mire poix, dry spices, bay and saffron. Tomato if possible, This is what I do have: Fennel, chopped. Fennel seeds. Pernod. Saffron. Tomato. Red peppers. Chicken stock. Wqutee fennel, the fennel seeds till fragrant in olive oil. Deglaze with pernor, burn off alcohol. Add saffron, chopped tomato, chpped red pepper, stock. Simmer 1 and 1/2 hours. Strain and "clean" up the broth so it is clear. Cheese clothe after running through china cap, chinoise.

roasted shallot dressing

This is the recipe I have been digging for, from 5 years ago. Its great because its a shallot dressing that confit's the onions, giving them a much more balanced flavor. Can be used on almost all "house" salads. 2 cups shallot puree. 1TB dijon mustard. 1 cup sherry vinegar. 2 cups reserved shallot oil. Salt and pepper. This is just a guide, its close but to acheive the balance you want may take some adjusting. So basically, this is shallots confited in the oil, covered very slow. Then strained out, reserving the oil. It will be the same oil used later on. This is the other cooking process: 1 tub peeled shallots. Cover with blended olive oil. Slowly cook until lightly caramelized and tender. Drain shallots and reserve oil. Puree shallots and continue as recipe says.

french onion soup, Luxembourg version

Since doing a recipe base for bistro we are at now, wanted to add the one we used in nyc at lux. Its similar, bit deeper color with the added flour and sugar. In fact, the sugar can be cut in half if you cook the onions right. You won't need it all. 2 case thinly sliced onions. 4lb fresh butter, unsalted. 1 bunch thyme. 1 sprig Rosemary. 4 fresh bay leaves. 2TB black peppercorns. 7 and 1/2 gallons veal stock. 1 and 1/2 gallon light chicken stock. 2 cups salt. 1 cup sugar. 1/4 cup sherry vinegar. 1/2 cup flour. Melt butter in large rondo. Add onions, salt, pepper, and sugar. Cook for hours until very soft and caramelized. Season. Add bouquet garni of thyme, rosemary, peppercorns and bayaves. Add sherry vinegar. Reduce. Add wine and reduce. Add flour and cook 10 minutes until absorbed. Add veal broth and chicken stock. Season. Simmer another 3 hours and gently season again. For service: laddle soup into cups, oven proof. Croutons, gruyer and parmesan. Broil until cheese is nicely browned.

glazed carrot soup base

Glazed carrots soup base, yeilds 8qt finish. 12-15 carrots, peeled and large chopped. Equals about 6qt. 3 medium onions, about 2qts large chop. Total 8qt carrots and onion. 1lb butter. 1 1/4 cup sugar. 2tsp salt. 6 cup water. 4 cup chicken stock. 1 1/2 cup white wine. 3qt water. Finish with 1/4 cup fresh butter. 1 TB salt to taste. Place all carrot and onion in large heavy duty rondo. Add butter, salt, sugar, water and stock. Bring to a simmer and cook slowly 4 hours or so. Once the carrots are glazed and all liquids reduced, caramel in color . And consistency. Add wine, and as always reduce to sec. Add 3qt final water and cook, seasoning for 1 more hour. Run through vita prep and either push through chinoise or straight into cooling bain. Season once more with remaining butter and salt. Cool down. Serve with Apple reduction, or creme fraiche. Even chives, duck confit or anything similar. Vanilla bean can be roasted and glazed in the beginning if looking for something a little more sweet.

onion soup base, Voltaire

Onion soup, bistro Voltaire: This is the standard bistro version we use. It's classic prep, certainly needs a lot of seasonings. Makes an 8qt batch, 2 gallons. 24 yellow Spanish onions=16qt Julienne, fine slice. 1lb butter. 1/4 cup canola oil. 4TB salt. 1/3 cup sugar. 200 turns black peppermill. 7lb roasted beef trim, drained oil an 30's tied in cheese cloth with 5 bay leaves. 1 1/2 cup white wine. 4qt veal stock. 6 cloves garlic, smashed. 5 shallots, dice medium. Melt butter and oil. Add onion, shallots, and garlic. Cook 45 minutes until water becomes to leave. At this point add the salt, pepper, sugar and cook for 4-6 hours until nicely browned. Once seasoned onions are cooked and caramelized add beef trim in cheescloth and the wine. Cook wine down to sec, then add veal stock. Cook 3-4 more hours always seasoning. Once the right flavor and consistency are obtained, chill and package.