Bistro 127

 

Recipes from The Kleinke's:

 

Walnut Vinaigrette

3 oz Champaign vinegar

1/2 Tbl Dijon mustard

1 tsp salt

1/2 tsp pepper

1/4 cup chopped walnuts

Puree in blender

 

While blender is going slowly add

6 oz canola oil in a steady stream.

Will keep up to a week. (shake if seperating)

 

Basic Marinara

1 oz olive oil

1 oz wt. rough chopped onion

1 clove garlic

Sauté until golden brown

Add

1 large can plum tomatoes

¼ c veggie stock

1 bay leaf

1 tsp Salt

1/2 tsp pepper

Bring to simmer, cook for 1 hr, puree in blender

 

For Vodka Sauce

3 cups tomato sauce

Add 1/2 cup Vodka

And 1 tsp salt

Cook until vodka smell is gone

After pureed add 3/4 cup cream

 

Mushroom Demi

1 shallots minced, sautéed in 1 tsp butter

1 tsp dried parsley

4 oz demi glace gold  (http://morethangourmet.com/our-products/meat-based-sauces-a-stocks/classic-french-veal-demi-glace)

12 oz water

1 oz maple syrup

8 oz button mushroom finely chopped

4 oz shitake sliced thin

1 tsp salt

½ tsp pepper

Heat slowly until full boil

 

 

Sweet Potato Mash

Peal and Cut into chunks

1 pound sweet potatoes

1 pound red potatoes

cook in boiling water until almost mush.

drain and put in mixer w/ paddle attachement

add 1/2 stick butter

1/4 cup cream

1 tsp garam masala

1 Tbl salt

1 tsp pepper

mix until as smooth as possible

switch to whisk and continue to mix until smoot

add additional seasoning as desired.

If potatoes are lumpy run through a food mill.

 

 

10 minute parfait

layer in a glass

Chocolate pudding (or mouse for the more extensive version)

Sweetened crème fraiche

Caramel sauce.

 

Chocolate Mousse

Ingredients

  • 4 1/2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons (1 ounce) unsalted butter, diced
  • 2 tablespoons brandy
  • 1 cup cold heavy cream
  • 3 large eggs, separated
  • 1 tablespoon sugar

Method

1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and brandy in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serves 8+, depending on the size of the servings.

 

 

5 minute crème fraiche

whip in mixer until firm

1 cup heavy cream (40%)

1 cup powdered sugar (or granulated)

fold into

2 cups sour cream

 

Caramel Sauce

Ingredients

  • 1 cup of sugar
  • 6 Tbsp butter
  • 1/2 cup heavy whipping cream

Method

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass bowl and let sit to cool to room temperature.

Makes a little over one cup of sauce.
 

 

 

 

 

 

Recipes from demonstrations:

 

 

Salsa                     

1/2 jalapeno no seeds                    

1 med onions               

5 cloves garlic                   

2 oz cilantro                       

2 oz olive oil                

1 oz lemon juice          

1 Tbl paprika               

1 ½  Tbl salt                      

½  Tbl pepper              

½  Tbl cumin                     

 

Chop in blender in

 

Combine with

5# heirloom tomatoes

in blender until desired consistency

 

 

 

Meatballs

1# ground beef                                    

1# Italian sausage                                

1 cup bread crumbs                             

1 egg

1 small onion diced                              

2 clove garlic minced                           

1 tsp basil                                            

2 tsp salt                                             

1 tsp black pepper                               

1 tsp crushed red pepper

 

Sauté in pan on medium heat or roast in oven at 400 degrees until brown.