I've been without a home (kitchen) for too long. awesome things are coming soon.
Sunday, October 17, 2010
Monday, March 15, 2010
ganache brulee
this dessert came about as what my friend calls, 'a gentle rebellion
since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.
this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.
and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.
ganache brulee (an adaptation of alex stupak's pliable chocolate)
50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)
place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
torch.
popcorn ice cream
1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt
place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.
cumin pecans
2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar
place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
strain
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.
there it is.
enjoy!
since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.
this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.
and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.
ganache brulee (an adaptation of alex stupak's pliable chocolate)
50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)
place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
torch.
popcorn ice cream
1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt
place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.
cumin pecans
2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar
place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
strain
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.
there it is.
enjoy!
Thursday, February 25, 2010
very rich man's brioche
one course of the new menu at textile includes foie gras crouton. this is an item that i will be contributing to the savory side. (because i miss baking breads dearly, i may even start a breads program solely for textile)
so the best brioche recipe i came across is Peter Reinhart's Rich Man's brioche; named because of the high butter content. this is my play on his recipe and name: the Very Rich Man's brioche (foie gras brioche)
this is an adaptaion of pete reinharts recipe.
sponge
1/2 cup bread flour
1 1/2 Tbsp instant yeast
1/2 cup milk, lukewarm
5 eggs
dough
4 1/2 cups bread flour
10 oz butter
6 oz foie gras fat*
2 Tbsp sugar
2 Tbsp honey
to taste sea salt
sponge: whisk all ingredients until smooth. cover bowl with plastic and set in warm area. let rise until doubled. once doubled, whisk in eggs.
* foie gras fat: sear foie in hot pan. whisk and cook foie until all that is left is fat and little chunks of foie. add butter and heat until butter is just melted. blend on high for 2 minutes. strain. cool, but reserve warm
dough: combine flour, honey, sugar and foie/butter mix in mixer with dough hook. run on low until dough forms. add sponge/egg mix. run on medium until dough is formed.
continue running until gluten develops. add salt. taste dough. add more salt if it needs it. always always! taste your dough for seasoning.
remove from mixer and place in well oil container. lid. chill in refrigerator for 1 to day.
next day: remove dough from cooler. portion. shape. place in mold(s). spray non stick over dough do prevent from drying.
proof for 45mins or until dough doubles in size.
brush tops of brioche with eggwash (eggwash=egg yolks).
bake @ 350
enjoy.
so the best brioche recipe i came across is Peter Reinhart's Rich Man's brioche; named because of the high butter content. this is my play on his recipe and name: the Very Rich Man's brioche (foie gras brioche)
this is an adaptaion of pete reinharts recipe.
sponge
1/2 cup bread flour
1 1/2 Tbsp instant yeast
1/2 cup milk, lukewarm
5 eggs
dough
4 1/2 cups bread flour
10 oz butter
6 oz foie gras fat*
2 Tbsp sugar
2 Tbsp honey
to taste sea salt
sponge: whisk all ingredients until smooth. cover bowl with plastic and set in warm area. let rise until doubled. once doubled, whisk in eggs.
* foie gras fat: sear foie in hot pan. whisk and cook foie until all that is left is fat and little chunks of foie. add butter and heat until butter is just melted. blend on high for 2 minutes. strain. cool, but reserve warm
dough: combine flour, honey, sugar and foie/butter mix in mixer with dough hook. run on low until dough forms. add sponge/egg mix. run on medium until dough is formed.
continue running until gluten develops. add salt. taste dough. add more salt if it needs it. always always! taste your dough for seasoning.
remove from mixer and place in well oil container. lid. chill in refrigerator for 1 to day.
next day: remove dough from cooler. portion. shape. place in mold(s). spray non stick over dough do prevent from drying.
proof for 45mins or until dough doubles in size.
brush tops of brioche with eggwash (eggwash=egg yolks).
bake @ 350
enjoy.
Sunday, January 24, 2010
possessed by the devil's water
just for kicks i made fernet branca ice cream a few days ago. it is awesome!!
ever had fernet branca?
now im wondering what to pair with it. some ideas are gingerbread cake, carrot cake, orange zeppole ... seems like a spiced cake is the way to go. suggestions?
so for your enjoyment: fernet branca ice cream
2 oz fernet branca
3/4 cup sugar
3/4 cup milk
1 cup heavy cream
2 oz butter
2 oz fernet branca
1/2 tsp ultra-tex 3
cook off alcohol from first 2 oz fernet branca.
reduce fernet by 3/4.
add sugar, milk and cream. bring to a light simmer.
add butter. whisk.
remove from heat.
add last 2 oz fernet branca and ultra-tex 3.
blend on high for 2 minutes.
chill.
run in ice cream machine.
enjoy!!
ever had fernet branca?
now im wondering what to pair with it. some ideas are gingerbread cake, carrot cake, orange zeppole ... seems like a spiced cake is the way to go. suggestions?
so for your enjoyment: fernet branca ice cream
2 oz fernet branca
3/4 cup sugar
3/4 cup milk
1 cup heavy cream
2 oz butter
2 oz fernet branca
1/2 tsp ultra-tex 3
cook off alcohol from first 2 oz fernet branca.
reduce fernet by 3/4.
add sugar, milk and cream. bring to a light simmer.
add butter. whisk.
remove from heat.
add last 2 oz fernet branca and ultra-tex 3.
blend on high for 2 minutes.
chill.
run in ice cream machine.
enjoy!!
Thursday, January 21, 2010
down in the south ...
last weekend i went to nyc for much needed vacation (last one was 4 years ago!!) and inspiration. we ate a lot. tastings every night at the countries best restaurants, nougatine by jean-georges, wd~50, morimoto and corton.
i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.
after all the food, i came back to texas filled with ideas. a new dessert menu ensues.
southern desserts:
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline
"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter
textured lemon: curd, sorbet, crisp, honey-tea granola
TX ruby red grapefruit granita, whipped honey, pickled pear
banana bread bread pudding, whipped brie, piloncillo, grapefruit
goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea
what yall think?
i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.
after all the food, i came back to texas filled with ideas. a new dessert menu ensues.
southern desserts:
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline
"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter
textured lemon: curd, sorbet, crisp, honey-tea granola
TX ruby red grapefruit granita, whipped honey, pickled pear
banana bread bread pudding, whipped brie, piloncillo, grapefruit
goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea
what yall think?
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