SAINT
VALENTINE'S DAY
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Serves 2
AMUSE-BOUCHE
Whipped Tomato-Fennel Rosette with Martini
HORS
D'OEUVRE
Escargots de Bourgogne
Bouillabaisse
Demi-Baguettes with Orange Butter
ENTRÉE
Herbed Quail with Leek Purée
and Sauce Bigarade
Wilted
Dandelion Greens
INTERMEZZO
Blood Orange Sorbet
RELEVÉ
Filet Mignon with Seared Foie Gras and Green
Peppercorn Sauce
Champignons Sautés
SALAD
Nasturtium Mesclun Toss
SAVOURY
Canapés à la Tapenade
DESSERTS
Crêpes Suzette
Chocolate Soufflé
PETIT
FOUR
Macaroons with Vieille Réserve Cognac
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Whipped Tomato-Fennel Rosette
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60
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ml chicken stock
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60
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grams fennel, "bulb" only, sliced
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⅜
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envelop unflavored gelatin, 2.7 g
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30
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grams tomato paste
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10
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ml lemon juice
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aa
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sea salt
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aa
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freshly ground white pepper
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2
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pea flowers with tendrils
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Reduce
chicken stock to 30 ml. Add fennel; simmer until tender. Purée. Sprinkle
gelatin atop; heat to dissolve. Stir in tomato paste and lemon juice; season
with sea salt and white pepper. Tip into a stainless-steel bowl over an ice
bath; whisk until fluffy and gelled. Transfer to a piping bag fitted with a large
star tip; chill 20 minutes.
Pipe
whipped tomato-fennel gelatin onto pea flowers. Arrange on two plates; serve.
2 @
20x20-cm plates
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Whipped
Tomato-Fennel Rosette
Martini
Martini
states social status and symbolizes sophistication.
For each serving:
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55
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ml gin
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15
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ml dry vermouth
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2
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pimiento-stuffed green olives
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Pour
gin and vermouth into a cocktail glass. Garnish with 2 pimiento-stuffed green
olives. Serve.
2 @
cocktail glasses
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Martini
Escargots de Bourgogne
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100
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grams butter, at room temperature
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15
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grams parsley, finely chopped
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2
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cloves garlic, minced
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1
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shallot, minced
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15
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ml dry white wine
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aa
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sea salt
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aa
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freshly ground black pepper
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1
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can extra large escargots snails, 220 g, pack of
12, drained
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aa
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soft breadcrumbs
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Cream
butter, parsley, garlic, and shallot. Whisk in white wine. Season with sea salt
and black pepper.
Remove
snails from shells; rinse shells; pat dry. Add a small amount of butter mixture
into each shell; top with one snail; fill up with butter mixture. Press
breadcrumbs into butter. Arrange on 2 escargots dishes, butter-side up. Bake in
a 200°C oven until butter bubbles, about 8 minutes. Serve on plates.
2 sets
@ escargots dish w/ plate
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Escargots
de Bourgogne
Bouillabaisse
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60
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grams onion, chopped
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30
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grams leek, chopped
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1
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clove garlic, minced
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15
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ml olive oil
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500
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grams fish trimmings
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1
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tomato, chopped
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30
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grams fennel fronds, chopped
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1
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bouquet garni
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2
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strips orange peel
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aa
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pinch of saffron threads, crushed
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80
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ml dry white wine
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aa
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sea salt
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aa
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freshly ground white pepper
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2
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each clams, mussels, prawns, and scallops,
trimmed and scrubbed
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2
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pieces each grouper, salmon, and amberjack
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aa
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snipped fennel fronds
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Sauté
onion, leek, and garlic in olive oil. Stir in fish trimmings, tomato, fennel
fronds, bouquet garni, orange peels, and saffron. Pour in white wine and 750 ml
water. Bring to a boil; simmer for 40 minutes; strain.
Bring
broth to a boil; season with sea salt and white pepper. Add clams, mussels, and
prawns; simmer for 2 minutes. Add fishes and scallops; simmer for 2 more
minutes. Remove from heat. Ladle into 2 soup dishes. Garnish with fennel
fronds; serve.
2 @
360-ml soup dishes
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Bouillabaisse
Demi-Baguettes
Demi-baguettes
are half-sized baguettes. A standard baguette weights 350 g.
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210
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grams all-purpose flour
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4
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grams sea salt
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½
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package active dry yeast, 3.5 g
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140
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ml water
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aa
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olive oil
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aa
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cornmeal
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aa
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Orange Butter
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Mix
flour, sea salt, yeast, water, and 5 ml olive oil to form a smooth dough. Turn
into an oiled bowl; cover; let ferment for 2 hours.
Knock
back; divide in two. Stretch each to a demi-baguette, 4-cm Ø by 20-cm long.
Place on a baking sheet sprinkled with cornmeal. Cover; let proof until doubled
in volume, about 45 minutes.
Place
a pan of hot water in the bottom of a 220°C oven. Score the top of each
demi-baguette with three diagonal slashes. Bake for 30 minutes. Drop
temperature to 200°C; bake for 10 minutes. The final product should be golden brown
with a slight sheen. Transfer to a napkin-lined basket; serve with Orange
Butter.
Orange Butter
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60
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grams unsalted butter, at room temperature
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½
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orange, zest and juice
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20
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ml Grand
Marnier
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Cream
butter and orange zest. Gradually dribble in orange juice and Grand Marnier;
whisk until smooth. Pack into two ramekins; flatten off tops.
napkin-lined
basket
2 @
60-ml ramekins
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Herbed Quail
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2
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quails, dressed, 200 g each
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aa
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sea salt
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10
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grams butter, at room temperature
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aa
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thyme leaves, finely chopped
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aa
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rosemary leaves, finely chopped
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½
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clove garlic, minced
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aa
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Wilted Dandelion Greens
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aa
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Leek Purée
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aa
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Sauce Bigarade
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Marinade
quails in a 3.5% brine for two hours. Rinse; pat dry. Cream butter, thyme,
rosemary, and garlic; spread under breast skin. Tie legs together with kitchen
twine.
Sear
quails, breast side down, in an oven-proof skillet over high heat, tilting and
basting to brown evenly, until golden brown. Flip to sear the other side. Roast,
breast-side up, in the skillet, in a 165°C oven for 20 minutes, until the
juices are pale pink when pierced into the thigh. Remove from oven. Transfer
quails to a baking sheet; tent with foil; let rest for 10 minutes. Untie legs.
Reserve skillet with drippings for Red Wine Sauce.
Mound
Wilted Dandelion Greens at center of two plates; spoon in Leek Purée. Place quails
on top; stroke plates with Sauce Bigarade. Serve.
Wilted Dandelion Greens
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½
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clove garlic, minced
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10
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ml butter
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150
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grams young dandelion greens
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aa
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red wine vinegar
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aa
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sea salt
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Sauté
garlic in butter until fragrant. Stir in dandelion greens; remove from heat.
Drizzle in vinegar; season with sea salt. Continue stirring and let the greens
wilt in the skillet's residual heat.
Leek Purée
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60
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ml chicken stock
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60
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grams leek, tender part only, sliced
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aa
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sea salt
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aa
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freshly ground white pepper
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Reduce
chicken stock to 30 ml. Add leek; simmer until tender. Purée. Season with sea
salt and white pepper.
Sauce Bigarade
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15
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grams granulated sugar
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15
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ml red wine
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aa
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roasting skillet from Herbed Quail
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2
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Seville oranges, zest and juice
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120
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ml chicken stock
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aa
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sea salt
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10
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grams butter, at room temperature
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Dissolve
sugar in a small pan, stirring, until lightly caramelized. Add red wine; bubble
fiercely until thickened and syrupy.
Skim
off fat from skillet drippings. Deglaze with orange juice and chicken stock; reduce
liquid to 80 ml. Stir in caramel and orange zest. Season with sea salt if
necessary. Swirl in butter.
2 @
28x28-cm plates
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Herbed
Quail with Wilted Dandelion Greens, Leek Purée, and Sauce Bigarade
http://www.amateurgourmet.com/2004/05/per_se_a_young_.html
http://www.amateurgourmet.com/2004/05/per_se_a_young_.html
Blood Orange Sorbet
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4
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blood oranges
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50
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grams granulated sugar
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10
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ml Grand Marnier
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aa
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candied blood orange peel
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Juice
blood oranges, yielding 250 ml; do not strain. Reserve peel for candied blood orange
peel. Stir together blood orange juice, sugar, and Grand Marnier until sugar
has dissolved. Chill. Churn in an ice cream maker until frozen. Scoop into two
chilled champagne coupes. Garnish with candied blood orange peel; serve.
2
sets @ champagne coupe w/ saucer
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Blood
Orange Sorbet
Filet Mignon
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2
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filet mignons, 5-cm thick, 120 g each
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aa
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olive oil
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aa
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Seared Foie Gras
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aa
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Champignons Sautés
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aa
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Green Peppercorn Sauce
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aa
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fleur de sel
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Trim
fillet mignons; pat dry; tie with kitchen twine. Sear in olive oil over high
heat to brown both sides. Sear, turning, to brown the perimeters. Transfer to a
baking sheet; roast in a 165°C oven until the center reaches 48°C. Remove from
oven. Transfer to another baking sheet; tent with foil; let rest for 10
minutes. Untie.
Place
filet mignons in two plates; top each with a piece of Seared Foie Gras. Spoon
in Champignons
Sautés; stroke plates with Green Peppercorn Sauce. Garnish with fleur de sel;
serve.
Seared Foie Gras
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2
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slices foie gras, 30 g each
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aa
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sea salt
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Lightly
sprinkle foie gras with sea salt. Sear in a dry skillet over high heat to brown
both sides. Drain.
Champignons Sautés
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2
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portobello mushrooms, sliced
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aa
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olive oil
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aa
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garlic, minced
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aa
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flat-leaf parsley, chopped
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aa
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sea salt
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aa
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freshly ground black pepper
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aa
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lemon juice
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Sauté
portobello in olive oil over high heat. Stir in garlic and flat-leaf parsley;
season with sea salt and black pepper. Remove from heat; drizzle with drops of
lemon juice.
Green Peppercorn Sauce
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200
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ml veal stock
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1
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gram wet green peppercorns
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¼
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gram dry green peppercorns
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10
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ml cognac
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10
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ml cream
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aa
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sea salt
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Reduce
veal stock to 100 ml. In a dry skillet roast wet and dry green peppercorns
until fragrant. Pour in cognac; ignite to flame. Stir in reduced veal stock;
cook until thickened. Stir in cream; bring to a boil. Season with sea salt.
2 @
28x28-cm plates
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Nasturtium Mesclun Toss
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160
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grams mesclun greens
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60
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grams nasturtium flowers and leaves
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aa
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baby mint leaves
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aa
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baby basil leaves
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aa
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dill twigs
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30
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ml extra-virgin olive oil
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½
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lemon, zest and juice
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5
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grams honey
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aa
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pine nuts, toasted
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aa
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coarse salt
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Toss
together mesclun greens, nasturtium leaves, and herbs. Whisk together olive
oil, lemon zest, lemon juice, and honey. Drizzle over mixed greens. Divide
among two plates. Sprinkle with pine nuts and coarse salt; arrange nasturtium
flowers atop. Serve.
2 @
20x20-cm plates
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Nasturtium
Mesclun Toss
Canapés à la Tapenade
Tapenade
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60
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grams pitted black olives, chopped
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15
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grams flat-leaf parsley, chopped
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10
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grams capers, chopped
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2
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anchovy fillets, minced
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2
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grams minced garlic
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20
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ml extra-virgin olive oil
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15
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ml lemon juice
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aa
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sea salt
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aa
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freshly ground black pepper
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Stir
together first five ingredients. Add olive oil and lemon juice to make a paste.
Season with sea salt and black pepper. Transfer to a ramekin.
Grilled Ficelle Rounds
Grilled
bread slices have a gently charred surface that expresses attractive visual
impression; a slightly crusty exterior that provides complex taste
"profiles"; and a lightly spongy interior that absorbs flavorful
liquids.
Ficelle
is a thinner baguette-style bread.
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aa
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ficelle
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aa
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extra-virgin olive oil
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Slice
ficelle into 0.8-cm-thick rounds. Pan-grill both sides to achieve slightly
crunchy exterior and lightly spongy interior. Lightly brush both sides with
olive oil.
Assembly
Set
Tapenade ramekin on a platter; arrange Grilled Ficelle Rounds around. Serve.
32x32-cm
plate
120-ml
ramekin
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Crêpes Suzette
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4
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cubes unsalted butter, 10 g each
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10
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grams granulated sugar
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1
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orange
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1
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lemon
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120
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ml orange juice
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4
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plain crêpes, 15-cm Ø each
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60
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ml Grand Marnier
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Place
butter, sugar, orange, lemon, orange juice, and crêpes in separate containers. On
a guéridon trolley place a portable stove with a pan to the left. Arrange
ingredients in containers thereafter, and Grand Marnier in its own bottle to
the right. Set out plates and utensils. Stroll to the tableside.
Ignite
lighter before guests. Sprinkle the pan with sugar. Heat, do not stir, and let
to caramelize. Pour in orange juice; gently reduce to a light caramel. Meanwhile,
pare zest of orange and lemon to form two long, spiral strips. Pour Grand
Marnier into a container. Dip zest strips in liqueur. Holding on one end of a
strip with a pair of tongs, ignite the other end above the pan, and let flamed
liquid drip into the sauce. Repeat with the other strip. When the sauce is
reduced to a light caramel, stir in butter.
Place
a crêpe in the beurre d'orange. When warmed through, fold it in half, then in
half again to fully infuse with sauce. Transfer to a plate. Repeat with the
remaining crêpes and arrange among two plates. Spoon in remaining sauce; serve.
assorted
containers
guéridon
trolley with assorted accessories
2 @
20x20-cm plates
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Chocolate Soufflé
To
prepare ramekins, brush with softened butter in vertical strokes; dust with
granulated sugar. Chill. Repeat the process once more. Chill.
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65
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grams bittersweet chocolate, cut up
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5
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grams unsalted butter
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15
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ml cream
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1
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egg yolk, lightly beaten
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2½
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egg whites
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15
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grams granulated sugar
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2
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prepared ramekins
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aa
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Hazelnut Ganache
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aa
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icing sugar
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Place
chocolate and butter in a stainless-steel bowl set over a small pan of boiling
water; heat to melt. Remove from heat. Fold in cream and egg yolk. Whisk egg
whites and sugar to soft peaks form; fold into chocolate mixture. Spoon into
two prepared ramekins to two-thirds full; tap to fill gaps. Drop in Hazelnut
Ganache. Fill up with the remaining soufflé mixture; flatten off tops.
Thoroughly wipe clean the outside of ramekins.
Bake
in a 175°C oven until the tops are set and risen well above the rims, about 10
minutes. Place on plates; dust with icing sugar. Serve.
Hazelnut Ganache
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10
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ml cream
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5
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grams praline noisette
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aa
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sea salt
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15
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grams bittersweet chocolate, shaved
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Heat
cream, praline noisette, and salt to a simmer. Tip onto chocolate shaves; stir
to combine. Cool to 25°C; divide in two; roll each to a ball.
2
sets @ 120-ml ramekin w/ saucer
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Macaroons
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150
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grams ground almonds
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100
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grams icing sugar
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2½
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egg whites
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100
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grams granulated sugar
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aa
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food colorings
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150
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grams crème Chantilly
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1
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doily
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Combine
ground almonds, icing sugar, and 1 egg white. Dissolve granulated sugar in 30
ml water; boil until the syrup reaches 115°C. Whisk the remaining 1½ egg whites
to soft peaks form. Stream in syrup, whisking until stiff and shiny. Spoon one-third
to mix with almond paste; stir back into meringue. Divide in three. Add food
colorings drop by drop to achieve soft-pink-, pale-mint-, and
light-lemon-colored mixtures.
Line
a 45x30x2.5-cm jelly roll pan with parchment. Transfer a colored mixture into a
piping bag fitted with a 1-cm nozzle. Pipe 3-cm flat circles onto the pan, 2-cm
apart, yielding 18 rounds. Repeat with the other two colored mixtures. To
flatten the "tips" left by piping, slam the pan on a flat surface two
to three times. Let stand 30 minutes to form a light "crust".
Bake
in a 170°C oven for 12 minutes with oven door slightly ajar, until firm. Remove
from oven. Lift parchment off the pan; let macaroons to cool on the paper.
Sandwich
cooled macaroons with crème
Chantilly. Arrange on doily-lined plate; serve.
Macaroons can be kept for up to three days.
24x24-cm
plate
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Vieille Réserve Cognac
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aa
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Vieille Réserve Cognac
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Ignite
the lighter of a brandy warmer. Pour a small amount of cognac into two warmed
brandy stemware. Warm before serving.
brandy
warmer
2 @
brandy snifters
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Brandy
Warmer
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