September 8, 2011

Charred Veal Chop

Post by Chef Corbin

with Autumn Vegetables & Italian Sausage Cassoulet Ingredients 6- 8 oz trimmed veal chop Sea salt Cracked black pepper Olive oil Veal Method Season the veal chops with salt, pepper and olive oil.  Grill to perfection and serve on a bed of cassoulet and garnish with shaved Parmesan cheese and fresh basil cress. Cassoulet 4 […]

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September 8, 2011

Duck Confit Ravioli

Post by Chef Corbin

on parsnip puree with orange and rosemary Ingredients duck confit salt and pepper to taste fresh thyme leaves, chopped water chestnut olive oil roasted garlic fresh Pasta Sheets Parsnip Puree Shaved Parmesan Fresh herbs Parsnip Puree 1 medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces 1 large Yukon Gold potato (1/2 lb), […]

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September 8, 2011

Baby Bok Choy and Shiitake Mushrooms

Post by Chef Corbin

with soy & white truffle sauce Ingredients 1 piece of whole blanched baby bok choy- cut in halves 30 grams of whole shiitake mushrooms Olive oil Salt and pepper to taste Soy and Truffle sauce 3⁄4 cup Kikkoman Soy Sauce 1⁄3 cup lemon juice 3 Tbsp. balsamic vinegar 3 Tbsp. white truffle oil 1 1⁄2 […]

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September 8, 2011

Spinach And Prosciutto Salad With Roasted Peppers, Sun-dried Tomatoes, Champagne Vinaigrette & Parmigiano-Reggiano

Post by Chef Corbin

Ingredients 2 cups baby spinach 2 long thin slices of Prosciutto 3 tbsp. champagne vinaigrette 2 pieces of sundried tomato- softened and julienned 1 oz chopped roasted red pepper, skinned 1 oz Shaved Parmesan Cheese 1 tbsp.balsamic reduction Method Toss the baby spinach with the champagne vinaigrette, roasted peppers and sundried tomatoes. Season with salt […]

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September 8, 2011

Ginger Crème Brulee

Post by Chef Corbin

Ingredients 1 Litre 10% cream 1 Litre 35% cream 1.5 cups sugar 22 medium egg yolks 1 tbsp. vanilla 4 tbsp. chopped ginger root Method Combine the creams with the chopped ginger in a small saucepan and bring to a slow boil. In a separate mixing bowl combine the eggs, sugar and vanilla. Temper the […]

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