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askwhatsforlunch · 1 year

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Garden Herb Mousseline Sauce

This Garden Herb Mousseline Sauce, light as air and fragrant with chives and parsley, will beautifully coat your cold fish or poached eggs, like a delightfully decadent cloud! Happy Sunday!

Ingredients (makes about 1 ¾ cup):

half a large lemon

2 large egg yolks

1 ½ heaped teaspoons Dijon Mustard

2 tablespoons cold unsalted butter, cut into small chunks

a small bunch Garden Chives

1 or 2 fluffy sprigs Garden Parsley

½ cup very cold double cream

½ teaspoon freshly cracked black pepper

Thoroughly squeeze the juice of the lemon.

Fit a small bowl over simmering water, and whisk mustard, egg yolks and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened. Remove from the heat.

Finely chop Garden Chives and Parsley, and stir into the Hollandaise sauce; set aside.

Pour cold double cream in a medium bowl, and beat with an electric beater, gradually increasing speed, until soft peaks just form. Add black pepper, and continue beating on high speed, until just stiff.

Gently fold pepper whipped cream into the Herb Hollandaise. until no white streak remains.

Serve Garden Herb Mousseline Sauce, garnished with Garden Chives and Parsley if you wish, immediately with cold fish or poached eggs.

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allwaysfull · 2 years

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The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

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cyitoh-blog · 4 years

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Salmon En Croûte - Scallop Mousseline - Beurre Blanc I’ve continuously made salmon en croute for the past 5 years, and every time, the dish changes. This is by far my favorite. Salmon is brushed with butter, dill, and dijon mustard. A simple mousseline is made by processing scallops, cream, butter, and egg whites. Salmon and the mousseline are wrapped together by a thin layer of blanched spinach. White and black sesame seeds are sprinkled and rolled out on a standard pastry puff. Wrap everything together and bake. This is served w/ beurre blanc, which I think is the perfect sauce for this dish. Let me know if you want a full recipe. #quarantinecooking #salmon #encroute #lunch #food #chef #homemade #chefstagram #instafood #chefstalk #chefsroll #chefsofinstagram #chefstable #chefmode #cooking #instafood #photooftheday #homecooking #cuisine #foodstyling #foodlover #chefsofinstagram #recipe #foodpic #eat #recipe #cook #instacooking #instafood #foodie #nom #tasty (at Sacramento, California) https://www.instagram.com/p/B-DYG_nhMfm/?igshid=1tm1eq287xure

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disjunctiveperturbation · 5 years

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Why We Eat Together

“ Food is no longer a matter of survival, nor purely power; it confers the status and identity with which we distinguish ourselves from others and at the same time gives us the sense of community we seek. Those who eat as we do have a connection with us; they are as we are. “

“ “Dinner’s ready!” The call represented the most important moment of the day, a confirmation of family life, of the caring role of the mother and the authority of the father. “

“ The table is a place of memory where we, whether because of the Proustian madeleine or not, become aware of who we are and with whom we are. Around the table, all previous meals come together in every meal, in an endless succession of memories and associations. The table is the place where the family gathers, the symbol of solidarity, or indeed the backdrop to family rows and childhood tragedies. At the table the eater is tamed. At the table we relive our youth through the recipes of the past, our hatred of endive or liver, teenage love through that first failed canard à l’orange, the sadness of the unarticulated apology, the tears of loneliness that mixed with the burnt cauliflower, the sensuality of fingers dipped in an airy sauce mousseline. “

“ Eating around a table means both eating and talking, if only to say a few words of praise for what is presented to us. [...] With that same sensitive organ, the mouth, we taste and consume, speak and kiss. “

“ How food is experienced has everything to do with the decor, with the rituals surrounding the meal, with the company, and with the experience. [...] Simple wooden tables and farmyard cutlery appeal to our emotions, just like damask tablecloths and crystal wine glasses. Food is drama, the table the stage, and the cook is the tamer and hero. People eat more if the food is presented festively even if the taste is no different—important to remember if you are trying to encourage an elderly person to eat. “

“ “Dinner’s ready!” calls people to a specific place. [...] “Dinner’s ready!” is always a call to a specific place where the meal is being served, whether or not it includes a table [...] “

“ At the table it’s all about receiving food, or at least the ritual of serving and eating. Every meal arises from a series of specified acts, [...] Something is revealed, from a dish, box, or picnic basket, steaming plates are brought in, pan lids are lifted, and vinegar and oil poured, there is stirring and slicing. Even where a lonely diner picks sweets out of a bag with bare fingers, a rudimentary ritual exists, a moment of pleasure, no matter how ambiguous or guilty. This symbolism of the meal applies to politics as well. The table is functional; formal dinners confirm the state of negotiations and at the same time demonstrate the power and opulence of those attending. Every meal, however simple, has a beginning and an end, marked by the unfolding of napkins and the deployment of cutlery, or by a prayer, a speech, or a toast, or a satisfied leaning back in the grass as the last glasses are emptied. “

“ The human is the only animal species that surrounds its food with rituals and takes account of hunger among others who are not direct relatives. The table makes us human. “

“ The dining table is disappearing. Fewer are being sold now in rich economies, apparently. [...] Sales of plates are declining too, and even more so serving dishes and cutlery designed for serving from them. More and more of the food we buy is ready to eat, in throwaway tubs or trays, or designed as finger food to be eaten with one hand and no cutlery. “

https://www.theatlantic.com/entertainment/archive/2015/11/dinners-ready/416991/

#research #experience #article #eating #social #ritual #narrative #definition #taste #magic #*#STAR

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cooking-ez · 7 years

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Clarified butter: a pilar of french cuisine

This is a way of melting butter to eliminate all the impurities.

The clarified butter can then be heated without spoiling, and is more digestible.

It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

https://cooking-ez.com/base/recipe-clarified-butter.html

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chefadriano · 7 years

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Poached Salmon with mousseline sauce :

( dal menù del Titanic )ingredienti per 6/8 servings .

1 1/2 litres (6 cups) basic court bouillon (recipe follows) 6 salmon fillets or steaks, 8 ounces each - 30 very thin slices of English cucumber - 6 sprigs fresh dill - For the mousseline sauce: 150 ml (2/3 cup) melted unsalted butter 45 ml (3 tbsp) water -3 egg yolks 2 ml (1/4 tsp) each salt and white pepper -15 ml (1 tbsp) lemon juice 15 ml (2 tbsp) chopped fresh dill (optional) 50 ml (1/4 cup) lightly whipped cream For the basic court bouillon: 1 3/4 litres (7 cups) water 1 carrot, sliced 1 small onion, chopped 6 peppercorns 1 bay leaf 50 ml (1/4 cup) parsley stems 5 ml (1 tsp) salt 300 ml (1 1/4 cups) dry white wine (or 175 ml (3/4 cup) white wine vinegar

- fate cosi (method)

Poach the salmon: In a large shallow pot, heat court bouillon just until boiling point. Using slotted spoon or spatula, gently place salmon into bouillon, adding if necessary up to 250 ml (1 cup) boiling water to cover fish completely. Poach fish for 3 to 5 minutes or until opaque on outside but still coral-coloured in centre.For mousseline sauce: Meanwhile, using spoon, skim froth from surface of melted butter and discard; allow butter to cool slightly. In top of double boiler or heat-proof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for three minutes or until it draws a ribbon for five seconds.Remove pan from heat, whisk in warm butter 1 tbsp at a time until sauce begins to thicken. Still whisking, pour remaining butter in sauce in a slow, steady stream. Stir in lemon juice and dill, if using. Remove from heat, cool slightly. Gently fold in whipped cream, adjust seasoning to taste. Keep warm by setting over pot of warm water.Arrange poached salmon on warmed plates. Spoon sauce down centre of each piece of fish so border of flesh remains visible. Garnish each plate with cucumber fan and sprig of fresh dill.

#titanic #salmone #poachedrecipesalmone

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signaturekitchen · 7 years

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38 Kitchen Tools professional chefs can’t live without

Obsessed foodies everywhere have a kitchen crammed full of the latest fancy kitchen tools. With the newest gizmos promising to do everything a whole load better than anything before, it’s easy to see how state-of-the-art kitchen gadgets grab our attention.

Of course it’s important to have a well-stocked kitchen. With a whole host of cooking implements to choose from you’ll be able to do almost anything. The biggest problem for budding home chefs is to overlook the essentials in favour of the latest tech gadgets. Sometimes the simplest tools in the kitchen can make all the difference between success and failure.

Don’t be overwhelmed. Here, in conjunction with Mike James and Wickwoods – we’ve put together a list of 19 essential kitchen tools most professional chefs couldn’t work without, plus 19 favourites for going the extra mile. If you really want the gear to make some of the best food in the world, here you have it. You never know, the next stop could be a place on BBC’s Masterchef…

Essential tools for the budding chef

Here are our 19 essentials to make cooking up a storm relatively easy.

1. Knives

– All chefs have good knives at the top of their essential kitchen-tool list. You’ll need at least 3:

Chef’s knife – it needs to be sharp and feel good in your hand. It’s worth spending a bit of money on it.

Paring knife is essential for peeling, coring and slicing smaller foods.

Serrated knife – essential for slicing bread and cakes. Pick one that’s large enough to slice a loaf.

2. A whisk

– An essential tool for batters, sauces and mayonnaise.

3. A microplane grater

– A must-have for grating citrus, spices, ginger and garlic.

4. A set of chopping boards.

– If it’s a wooden chopping board you are after, then bamboo is a sturdy and cost effective choice. Joseph Joseph’s Index colour-coded chopping board set is very cheffy, and great for food hygiene.

5. A silicone spatula

– For scraping the last drops of sauce out of a pan, getting smoothies out of the mixer, sauteeing onions or tempering chocolate.

6. Tongs

– You won’t regret buying these. From tossing salads to turning meat for a perfect sear, these are definitely in the top 10 of essentials.

7. A cast-iron skillet

– Keep it seasoned with oil and it will last a lifetime. Gets a great sear on vegetables, fish and meat.

8. Glass mixing bowls

– 3 will do (small, medium and large).

9. Measuring spoons and cups

– Even if you’re a throw-it-all in kind of chef, some recipes will require measuring precision.

10. Kitchen scissors

– A must-have for opening bags to snipping herbs.

11. An AnySharp knife sharpener

– (Ssh Pru Leith, from the cheffy TV show The Great British Menu, raves about these). But any knife sharpener will do.

12. Meat thermometer

– To make sure your joints are cooked perfectly.

13. A cake tester

– A simple tool to check your bake is suitably baked.

14. A decent blender

– From protein smoothies to vegetable purees, the high-powered blender does it all. Vitamix is the Ferrari of blenders, but a basic one will do.

15. A lemon squeezer

– We know Jamie Oliver flexes his muscles and goes gadget free with lemon squeezing, but if you haven’t got the strength, then you’ll need one of these.

16. A long-handled wooden spoon

– For stirring jams or anything else that spits.

17. A Kuhn Rikon peeler

– For the obvious. It’s a chef’s favourite.

18. A mortar and pestle

– Essential for grinding spices and making pastes.

19. A rolling pin.

– Essential for even distribution of dough and other flat foods

Kitchen wants for the serious chef

If you have the space, and you are serious about getting to the Masterchef finals, here are some kitchen gadgets that will definitely help refine your culinary delights.

1. A salad spinner

– Buying whole leaf lettuce is cheaper, and it tends to be crisper and fresher.

2. An avocado scoop

– A very neat piece of kit if you’re an avocado fan.

3. A mouli

– What can we say except it makes perfect mash.

4. Mandoline

– Watch your fingers, but so cool for precise, fine slicing.

5. Silpat baking sheets

– Thin, flexible mats that can be used instead of parchment paper.

6. A bamboo steamer

– Cooks fish and vegetables to perfection.

7. A digital scale

– For uber-precise measuring.

8. A dehydrator

– No longer just a kitchen fad, but requires counter space. A dehydrator is a raw food lovers dream.

9. A champagne stopper

– Just in case you don’t finish the bottle. Unlikely we know, but just in case, you’ll get a cheeky glass the next day.

10. Smoker

– There are a whole range of gizmos for the art of smoking meats, fish and veg. From simple stovetop designs and smoking guns (yes, really) to full-on outdoor BBQ style cookers, this kitchen tool lends a touch of the serious to the home chef.

11. Kitchen Aid

– We almost put this in the essentials list. It definitely provokes kitchen envy. Think Nigella Lawson. Everything gets cobbled together in her KitchenAid.

12. Oyster knife

– For shucking the oysters of course.

13. Melon baller

– Not just for melons, great for making garnishes look fabulous.

14. A slow cooker

– A staple for savvy home chefs.

15. Pressure cooker

– For those unctuous foods such as braised duck, oxtail and pork belly. Quicker than a slow cooker, the pressure cooker is a great way to achieve slow-cooked dishes you may not otherwise have the patience for.

16. Le Creuset casserole

– Another one that almost made the essentials list. So versatile – can be used on the stovetop and then transferred to the oven.

17. Immersion blender

– Once you’ve tried one of these, you won’t want to give it up. Puree soups in the pot & emulsify sauces in the pan.

18. A chinois Mousseline

– It’s a fine mesh sieve for straining stock. It’s also the trick to producing velvety, restaurant quality soups.

19. Nespresso Machine

– Who doesn’t need access to a decent cup of coffee?

The post 38 Kitchen Tools professional chefs can’t live without appeared first on The Kitchen Think.

Via Mike James http://www.thekitchenthink.co.uk

#The Kitchen Think

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askwhatsforlunch · 2 years

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Mousseline Sauce

If you like a Hollandaise Sauce, you shall love this Mousseline Sauce. It is very much a Hollandaise, whipped cream making it delightfully light and indulgent. It is divine with Salmon, cold or Poached; and I reckon it would be wonderful with Eggs Benedict, too!

Ingredients (makes about 1 ¾ cup):

half a large lemon

2 large egg yolks

1 1/2 heaped teaspoons Dijon Mustard

2 tablespoons cold unsalted butter, cut into small chunks

1/2 cup very cold double cream

1/2 teaspoon freshly cracked black pepper

Thoroughly squeeze the juice of the lemon.

Gently fold pepper whipped cream into the Hollandaise. until no white streak remains.

Serve Mousseline Sauce immediately with cold fish.

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askwhatsforlunch · 1 year

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Poached Egg, Mousseline and Asparagus

This Poached Egg, Mousseline and Asparagus is exactly what a Spring Sunday morning should taste like! It does take a little effort --but only just a little!-- and is entirely worth it! Double the recipe should you have company; it shall impress them, too! Happy Sunday!

Ingredients (serves 1):

1 large egg

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1 litre/1 quart water

1 teaspoon coarse sea salt

3 fresh green asparagus

1/3 cup Garden Herb Mousseline Sauce

Parmesan Cheese

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break egg into a cup or a glass. Using a whisk, stir the water to create a small whirlwind and drop the egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes.

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Trim the ends of the asparagus, and add to the boiling water. Cook, 7 to 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.

Cut asparagus into bits. Arrange a few of them at the bottom of serving plate, saving spears for garnish.

Reheat poached egg in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and spoon into serving plate. Cover poached egg generously with Garden Herb Mousseline Sauce, and arrange remaining asparagus bits and spears all around. Shave a little Parmesan on top.

Serve Poached Egg, Mousseline and Asparagus immediately, with toasted Bread.

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chefadriano · 7 years

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Poached Salmon with mousseline sauce :

>>> dal menù del Titanic )

ingredienti per 6/8 servings . 1 1/2 litres (6 cups) basic court bouillon (recipe follows) 6 salmon fillets or steaks, 8 ounces each 30 very thin slices of English cucumber 6 sprigs fresh dill For the mousseline sauce: 150 ml (2/3 cup) melted unsalted butter 45 ml (3 tbsp) water 3 egg yolks 2 ml (1/4 tsp) each salt and white pepper 15 ml (1 tbsp) lemon juice 15 ml (2 tbsp) chopped fresh dill (optional) 50 ml (1/4 cup) lightly whipped cream For the basic court bouillon: 1 3/4 litres (7 cups) water 1 carrot, sliced 1 small onion, chopped 6 peppercorns 1 bay leaf 50 ml (1/4 cup) parsley stems 5 ml (1 tsp) salt 300 ml (1 1/4 cups) dry white wine (or 175 ml (3/4 cup) white wine vinegar)

fate cosi (method)

Over barely simmering water, whisk mixture for three minutes or until it draws a ribbon for five seconds.Remove pan from heat, whisk in warm butter 1 tbsp at a time until sauce begins to thicken. Still whisking, pour remaining butter in sauce in a slow, steady stream. Stir in lemon juice and dill, if using. Remove from heat, cool slightly. Gently fold in whipped cream, adjust seasoning to taste. Keep warm by setting over pot of warm water.Arrange poached salmon on warmed plates. Spoon sauce down centre of each piece of fish so border of flesh remains visible. Garnish each plate with cucumber fan and sprig of fresh dill.

#salmon poached

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