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Chef Terrien had a bit too much wine at lunch. Sloppy from his swaying. And goofy off the buzz. It was an entertaining class.
Instruction #22- Crunchy vegetables and peas flavored with peppermint
- Roasted thick cod fillet, gazpacho with basil, eggplant paupiettes
- Soft macaroon, fennel ice cream, berries
We started with dessert. And it’s a good thing – Chef had to redo the macaroons. Powered sugar, ground almonds, beaten egg whites, and sugar. Gently baked until puffy.Star anise and baby fennel fronds infused milk. Mixed with cream, sugar, blanched egg yolks, and cooked to crème anglaise state. Once the ice cream mixture chilled, it was passed through the churner. And later mixed with candied fennel.
Plated with coulis and fresh fruit, this dessert was simple and comely.
Cod is huge. Or at least larger than anyone expected. Mild in flavor, but jam-packed with nutrients – omega-3 and vitamins A, D, and E. This fish is most common to English fish and chips, and a variety of dishes in Massachusetts. Accessible and relatively inexpensive.Pre-cooked fillets were quickly finished in a skillet. Mine ended up overcooked, as – now sober – Chef Terrien observed.
And now you will see something that you have never seen before.
Said Chef as he put the gazpacho on to heat.
Traditionally gazpacho is served cold. Originating from Spain, this raw vegetable, tomato based soup took on a new meaning at LCB.
Gazpacho with Basil
½ cucumber, peeled and diced
½ red bell pepper, peeled and diced
½ onion, diced
2 very ripe plum tomatoes, diced with seeds
4 garlic cloves, small dice
20 g breadcrumbs
50 ml olive oil
½ bunch basil, diced
100 ml tomato juice (if needed)
Salt, pepper
½ red bell pepper, peeled and diced
½ onion, diced
2 very ripe plum tomatoes, diced with seeds
4 garlic cloves, small dice
20 g breadcrumbs
50 ml olive oil
½ bunch basil, diced
100 ml tomato juice (if needed)
Salt, pepper
Mix all ingredients in a small, flat bottom bowl. Press down on mixture. Allow to develop in the refrigerator for one to eight hours. On a low setting slowly begin to heat the mixture. Gradually increasing burner temperature until heated through. Heated, not hot, and not cooked. Add salt and pepper. Blend. Adding tomato juice if the mixture is too thick, or more breadcrumbs if too thin. Strain. Keep in a warm place – do not heat high and never boil – until ready to serve.
You can add chili powder, or whole fresh, seeded, diced chilies to the developing mixture for a bit of spice. The soup should be thick and bright red-orange. A perfect accompaniment to fish, chicken, or even veal.
Small skewers of cherry tomatoes, chorizo, zucchini, yellow and red bell peppers, and button mushrooms were heat in olive oil. And passed along.
You can add chili powder, or whole fresh, seeded, diced chilies to the developing mixture for a bit of spice. The soup should be thick and bright red-orange. A perfect accompaniment to fish, chicken, or even veal.
Small skewers of cherry tomatoes, chorizo, zucchini, yellow and red bell peppers, and button mushrooms were heat in olive oil. And passed along.
Roasted eggplant flesh. Mixed with onion, garlic, zucchini, and red bell peppers. Made a perfect stuffing for the eggplant paupiettes. Gently rolled thin slices of aubergine. Heated through in the oven. Finished today’s plate.
Chef made a cold pea soup of shelled peas, onions, chicken stock, and olive oil for the entrée. Sent with a mixture of shelled peas, diced yellow tomatoes, chopped shallots, brunoise sun-dried tomatoes, chervil, mint, and lime juice. And topped with peppermint sorbet.A wonderfully light and fresh dish. Avoiding the sorbet as there was a bit too much sugar. This is a repeat recipe.
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