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 VINAIGRETTES  & DRESSINGS SAUCES SAUCES
 DRESSINGS
 MIXED & Mayonnaises

SWEET & SOUR

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

Mayonnaises
 Chipotle LemonMiso
 Spiced Sriracha
 TruffleMoutarde Emulsion  
Pestos
| Chimichuri  | Pistachio  |

Dairy in Sauces

| Cilantro |   | Wasabi |

 GARNITURES

LEGUMES

PATES FRAICHES

 CROUTES

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 Lemon Catsup 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
1 piece nutmeg crushed
  3  piece lemons sliced
 2 piece limes sliced
 2 tbs mustard seeds
 2  knobs galangal sliced
  1  tbs black peppercorn
 ½ tbs mace smashed
 ½ tbs clove smashed
 1  tbs Salt
 2 piece Thai chili smashed
 4  stalks lemongrass smashed
 2  cup white vinegar
  Bring all ingredients to a boil for 20 min.
  Pour into jar and let stand for 3 weeks.
  Strain and bottle liquid.


 
  
 ORIENTAL SPICE MIX 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
2  part cumin
  1  part ginger powder
 1  part medium curry
 1  part cinnamon
 
  

 Pesto

 Chimichuri Pistachio
 
200
 gr
 Feuilles de Persil
 75 gr Feuilles de Coriandre
 50 gr Feuilles de Menthe
   

   Blanchir les herbes et refroidir , puis presser sur un linge absorbant .

   Mixer au blender 1/3 des herbes avec :

 700 gr Huile d'olive
 15 gr Ail sans le germe
   
   Refroidir sur bain-marie glacé , puis ajouter le reste des herbes dans le blender et mixer pour obtenir une purée consistante , refroidir sur glace et ajouter :
 75 gr Echalotes ciselées
 250 gr Pâte de piments verts
 

 1600 gr   Piments moyen verts épépinés

    80 gr   Zest d'orange sans le coton

   160 gr   Fleur de sel

 

 Mixer toius les ingrédients au blender afin d'obtenir une consistance assez onctueuse .

 Débarrasser dans un bain-marie , filmer et laisser fermenter à température ambiante pendant 24 heures .

 Le lendemain , passer au chinois et laisser égoutter pendant 30 minutes .

 9 gr Cumin toasté
 6 gr Sel
 
  
 Chimichuri Pistachio
 
 110 gr Picked Basil
 2 gr Garlic , peeled
 1.5 gr Green Thai Chili
 5 gr Lemon peel , microplaned
 200 gr Olive Oil
 3 gr Salt
   
 85 gr Lightly toasted Sicilian Pistachio
   
 15 gr Parmesan , microplaned

Blanch and shock basil, then squeeze out all excess water in a clean kitchen towel.

In the blender combine 1st set of ingredients and puree until bright green and completely smooth then shock in a bowl over ice stirring with a rubber spatula until cold.

Return to the blender and add pistachios and pulse to puree until coarse.

Transfer to a bowl and stir in parmesan.

 
  
  
 Preserved Lemons 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
8ozcoarse salt
  10   lemons
 1   bay leaf
 1  stick  cinnamon broken into ½
inch pieces
 12  coriander seeds roasted and crushed
  4  cloves
   lemon juice
  Scatter ½ inch of salt on bottom of jar.
  Quarter lemons from top within ½ inch of bottom.
  Pack a little salt into the cuts then reshape.
  Pack the lemons adding salt and spice between each layer.
  Press down hard to release some juice.
  If juice does not cover add extra juice.
  Seal tightly and store for 30 days before using.

 

 
  
Lemon Rosemary Dip 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
 175 gr Fresh Lemon Juice
 50 gr Water
 75 gr Yolks
 20 gr Salt
 650 gr Grape-seed Oil
 250 gr Olive Oil
 10 gr
 Fresh Rosemary Needles
 10 gr Tabasco
 10 gr Lemon Zest . microplaned
   

In a blender, combine lemon juice, water,Tabasco and rosemary and puree until smooth. 

Pass through a chinois, pushing for total extraction, then transfer to a food processor and add yolks and salt.

Process until smooth, then emulsify with the oils then fold in lemon zest and reserve in refrigerator until needed.

 

 
 Roasted Chili Paste 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
250  grShallots
 125 gr Garlic
  ¼  cup
 dried shrimp
 5   dried long red chili
 125  gr palm sugar
 75 ml tamarind water
 30  ml fish sauce
  1  tsp sea salt
  Peel and thinly slice shallots.
  Fry until golden brown and drain.
  Do the same to garlic.
  Blanch deseeded chili in oil until bright red.
  Fry shrimp until flragrant and drain.
  Place all ingredients in food processor and blend to a smooth paste using a little of the
frying oil if necessary.
  Transfer mix to a saucepan and simmer adding sugar, fish sauce and salt.
  Simmer until thick then add tamarind water to consistency.

 

 
  
 Chili Lime Marmalade 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 


 palm sugar
   sugar
   fish sauce
   lime
   roasted chili paste
  Zest and segment the lime.
  Blanch zest.
  Caramelize palm sugar and add sugar, chili paste and fish sauce.
  Add blanched zest.
  Dice segments and add a la minute

 

 
  
 Smoke Mix 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
½  cuprice
 1/3 cup brown sugar
 1/3 cup lapsang souchong
  6  piece clove
 3  piece star anise
 1  strip orange zest

 

 
  
 SPECIAL CURRY 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
20  grTumeric
 22  gr Coriander
 10  gr Cumin
 10  gr White Pepper
 5  gr Clove
 5  gr Cardamone 
 5  gr Ginger Powder
  5  gr Cayenne
 5  gr Mace
 5  gr Fennel
  5  gr Fenugreek
 3  gr Star Anis

 

 
  
 Sweet Golden Threads 

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip  |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

 
2 cups sugar
  1  cup  water
 12   egg whites
 12   egg yolks
 2  tsp salt
  Lightly beaten egg white - pinch of salt - few drops jasmine essence
  Heat sugar and water.
  Let cook until slightly syrupy.
  Strain yolks, whites and salt through a chinois.
  Stir in Jasmine essence.
  Put into pastry bag with a small hole and drizzle into syrup in a circular
motion.
  When set, this takes seconds, remove with a slotted spoon.
  Mound eggs into thin pyramids with chopsticks..
  When cooled they should be slightly  crunchy

 

 
  
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