Or welcome to my restaurant.
I say restaurant because this blog is basically my fantasy menu for my fantasy restaurant, I actually have absolutely no interest in opening a real restaurant because, even if I were a real chef (and I'm not) there's a 4 in 5 chance that the place would go belly up within a year. So I'll just pretend. I'm not a chef as motioned, I'm just a guy who likes to cook. To me, cooking is art science and love all mushed up together. It's what separated us from the animals (that and the thumb thing). I, like so many others, thought food was just a substance thing that occasionally would pack in a bunch of sugar, salt or spice just to jazz it up like a porn star in make-up. Then, when I moved to the Bay Area and got bitch slapped with the real deal I thought, "I've got to learn how to do that!" This was very helpful here because, you can literally eat out every day spending tons of those S's with the slash through them ($).
So I learned how to cook, thanks to the early days of TV chefs, magazines, books and my wife who introduced me to mussels, avocados and dragged me kicking and screaming to Paris 4 times. As of this date, I'm still waiting to be dragged back.
I Looooove Paris and French cooking. French cooking is art. I used it as a base for my learning, so most of my recipes are from that angle. I also love Italian cooking which is love. For now, I'll do my first French inspired fantasy menu, with photos of the finished products and recipes.
FYI, if you're a real chef or just plain a better cook than me, I'd love some constructive input on improving some recipes. After all, learning is part of the art.
Endives grillé aux olives et fromage Gorgonzola.
(Broiled Endive with olives and Gorgonzola cheese)
Recipe:
Black pitted Kalamada olives, If not fresh, from a jar. NEVER from a can you barbarians! Endives Gorgonzola cheese
Preheat broiler in over. Take endive apart and place in each leaf, a piece of cheese and top with olive.
Place underneath the broilers in the oven until the cheese melts.
Enjoy
Un jour la baguette
(1 day Baguette)
Recipe:
1 teaspoon yeast
1 teaspoon sugar
1 1/2 cups warm water
4-4 1/2 cups flour
2 1/2 teaspoons salt
1 large bowl for mixing dough.
1 large bowel that has been oiled up with either olive oil or melted butter.
This actually takes about 3 hours to make which is less than a day,
In a large bowel, sprinkle yeast & sugar over warm water. wait until it's foamy (15 minutes)
Using a wooden spoon, stir in the salt and 2 cups of flour, stir in the rest of the flour until you have a stiff dough.
On a floured surface, knead the dough with your hands for about 8 minutes until it's elastic. Knead in enough flour to keep it from sticking.
transfer to the oiled bowl, turn dough until its coated.
Cover the top of the bowl with plastic wrap and put in a warm dry place. (I use my attic). Let rise for 1 1/2 hours until doubled.
Preheat oven to 400º.
Punch the dough down and form into two loafs, about 21 inches long and 3 inch's wide. Make sure you put the ugly part (the seem of the loaf) on the bottom. Let the loafs rise uncovered for 30 minutes. (May be chilled 4 hours ahead of baking).
Make 2 or 4 slashes in the tops of the loafs with a sharp knife and lightly brush the top with cold water.
Bake in the middle of the oven on a cookie sheet or whatever crazy contraption you have, for 30 minutes or until golden. Place on a cooling rack. Cut some slices almost all the way through. Drizzle with Infused olive oil *
Enjoy
Salade de haricots canneberges fraîches
(Fresh Cranberry bean salad)
I get fresh beans at our local farmer's market and shell them myself. They are 1 billion times better tasting than anything in a can. You can substitute lima beans, but again, go for fresh.
In order of taste, remember: 1st fresh, 2nd frozen, 3rd dried, 4th canned.
Recipe:
1 1/2 pounds of fresh cranberry or lima beans in pods
2 teaspoons of salt
1/4 cup of infused olive oil*
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
freshly ground (notice how many times I use the word "fresh") black pepper to taste
Shell beans. If you have the luxury of steaming the beans, cook them this way until tender and no longer mealy. Otherwise, in a large saucepan of boiling water, cook beans.
Drain beans (if you boiled them) and transfer to bowl.
While the beans are still warm, toss with remaining ingredients and season with salt and pepper.
Serve at room temperature.
Enjoy
Poulet au miel de Lavande
(Lavender Chicken with Honey)
The chicken was inspired from a place in San Francisco called Cafe Cuvee which I have no idea if it's still there. The original bird for this would be duck. I think duck is a little greasy, so I use chicken and chicken broth to compensate for juice.
Recipe:
5 teaspoons (packed) fresh lavender blossoms or 3 teaspoons dried
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 5 - to 6 1/2-pound chicken
2 cups canned low-salt chicken broth
4 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
4 toasted one day baguette slices**
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from chicken cavity, reserving liver. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of chicken breasts, score in crisscross pattern. Rub inside and outside of chicken with herb mixture; return chicken liver to cavity.
Place chicken, breast up, on rack in roasting pan. Roast 1 hour 30 minutes. Remove from oven. Increase oven temperature to 375°F. Add wine and Chicken broth to the pan. Brush chicken with 2 tablespoons honey.
Roast chicken 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast chicken until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.
Transfer chicken to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice chicken and serve with One day baguette slices and pan juices.
** see recipe
Enjoy
Triple Crème glacée au chocolat et cannelle
(Triple chocolate ice Cream with Cinnamon)
I made this is marsh mellows but it made it kind of goofy. So here it is in a more "adult" fashion.
Recipe:
2 1/4 cups milk
3/4 cups of sugar
1 egg
1 cup of cream
2 tbs vanilla extract
1/2 cup semi-sweet chocolate chips
8 oz dark chocolate bar
chocolate syrup
Ice cream maker, ready to go.
Chop up chocolate bar. Mix with chocolate chips and 1/4 cups of milk. Either, microwave and stir in short intervals or heat slowly while stirring on a stove top on low heat until chocolate is all melted.
Warm 1 cup of milk in a small pan. Whisk the egg with the sugar in a large bowl.
Slowly add the warm milk to the sugar and egg mixture.
pour the mixture back into the pan and heat slowly while stirring occasionally. Once mixture is like a liquid pudding, remove from heat.
Stir in chocolate and cinnamon until well mixed. Cool to room temperature. If you are in a hurry, place the pan in cool water.
Add 1 cup of milk, 1 cup of cream and vanilla extract.
Place in the refrigerator until cool or freezer if you are i a hurry.
pour the mix in your ice cream maker per it's directions.
Serve with a bit of chocolate syrup to add the third chocolate in it's name.
Enjoy
*Infused olive oil
I used this kind of olive oil in all of my cooking. It gives every recipe an extra kick in the ass.
Recipe:
Extra virgin olive oil
Rosemary sprigs
Thyme sprigs
Sage sprigs
Garlic cloves, peeled and crushed
Oregano sprigs
Any other freak'n herb you like
Empty bottle
Place herbs in an empty bottle
Fill bottle with olive oil.
Put the jar in a warm place for a few days or place in an oven for a few minuted (do not let it get so warm it sizzles).
Mix it up occasionally
Taste and use when all of the favors have penetrated the oil. Make sure you use it before it gets too old or else you may have a bottle infused with botulism.
Enjoy (without the botulism)
I Looooove Paris and French cooking. French cooking is art. I used it as a base for my learning, so most of my recipes are from that angle. I also love Italian cooking which is love. For now, I'll do my first French inspired fantasy menu, with photos of the finished products and recipes.
FYI, if you're a real chef or just plain a better cook than me, I'd love some constructive input on improving some recipes. After all, learning is part of the art.
Le menu
Appetizers
Broiled Endive with olives and Gorgonzola cheese)
1 day Baguette
Salad
Fresh Cranberry bean salad with infused olive oil
Main course
Lavender Chicken with Honey
Desert
Triple Chocolate Cinnamon Ice Cream
Appetizers
Broiled Endive with olives and Gorgonzola cheese)
1 day Baguette
Salad
Fresh Cranberry bean salad with infused olive oil
Main course
Lavender Chicken with Honey
Desert
Triple Chocolate Cinnamon Ice Cream
Endives grillé aux olives et fromage Gorgonzola.
(Broiled Endive with olives and Gorgonzola cheese)
Recipe:
Black pitted Kalamada olives, If not fresh, from a jar. NEVER from a can you barbarians! Endives Gorgonzola cheese
Preheat broiler in over. Take endive apart and place in each leaf, a piece of cheese and top with olive.
Place underneath the broilers in the oven until the cheese melts.
Enjoy
Un jour la baguette
(1 day Baguette)
Recipe:
1 teaspoon yeast
1 teaspoon sugar
1 1/2 cups warm water
4-4 1/2 cups flour
2 1/2 teaspoons salt
1 large bowl for mixing dough.
1 large bowel that has been oiled up with either olive oil or melted butter.
This actually takes about 3 hours to make which is less than a day,
In a large bowel, sprinkle yeast & sugar over warm water. wait until it's foamy (15 minutes)
Using a wooden spoon, stir in the salt and 2 cups of flour, stir in the rest of the flour until you have a stiff dough.
On a floured surface, knead the dough with your hands for about 8 minutes until it's elastic. Knead in enough flour to keep it from sticking.
transfer to the oiled bowl, turn dough until its coated.
Cover the top of the bowl with plastic wrap and put in a warm dry place. (I use my attic). Let rise for 1 1/2 hours until doubled.
Preheat oven to 400º.
Punch the dough down and form into two loafs, about 21 inches long and 3 inch's wide. Make sure you put the ugly part (the seem of the loaf) on the bottom. Let the loafs rise uncovered for 30 minutes. (May be chilled 4 hours ahead of baking).
Make 2 or 4 slashes in the tops of the loafs with a sharp knife and lightly brush the top with cold water.
Bake in the middle of the oven on a cookie sheet or whatever crazy contraption you have, for 30 minutes or until golden. Place on a cooling rack. Cut some slices almost all the way through. Drizzle with Infused olive oil *
Enjoy
Salade de haricots canneberges fraîches
(Fresh Cranberry bean salad)
I get fresh beans at our local farmer's market and shell them myself. They are 1 billion times better tasting than anything in a can. You can substitute lima beans, but again, go for fresh.
In order of taste, remember: 1st fresh, 2nd frozen, 3rd dried, 4th canned.
Recipe:
1 1/2 pounds of fresh cranberry or lima beans in pods
2 teaspoons of salt
1/4 cup of infused olive oil*
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
freshly ground (notice how many times I use the word "fresh") black pepper to taste
Shell beans. If you have the luxury of steaming the beans, cook them this way until tender and no longer mealy. Otherwise, in a large saucepan of boiling water, cook beans.
Drain beans (if you boiled them) and transfer to bowl.
While the beans are still warm, toss with remaining ingredients and season with salt and pepper.
Serve at room temperature.
Enjoy
Poulet au miel de Lavande
(Lavender Chicken with Honey)
The chicken was inspired from a place in San Francisco called Cafe Cuvee which I have no idea if it's still there. The original bird for this would be duck. I think duck is a little greasy, so I use chicken and chicken broth to compensate for juice.
Recipe:
5 teaspoons (packed) fresh lavender blossoms or 3 teaspoons dried
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 5 - to 6 1/2-pound chicken
2 cups canned low-salt chicken broth
4 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
4 toasted one day baguette slices**
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from chicken cavity, reserving liver. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of chicken breasts, score in crisscross pattern. Rub inside and outside of chicken with herb mixture; return chicken liver to cavity.
Place chicken, breast up, on rack in roasting pan. Roast 1 hour 30 minutes. Remove from oven. Increase oven temperature to 375°F. Add wine and Chicken broth to the pan. Brush chicken with 2 tablespoons honey.
Roast chicken 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast chicken until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.
Transfer chicken to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice chicken and serve with One day baguette slices and pan juices.
** see recipe
Enjoy
Triple Crème glacée au chocolat et cannelle
(Triple chocolate ice Cream with Cinnamon)
I made this is marsh mellows but it made it kind of goofy. So here it is in a more "adult" fashion.
Recipe:
2 1/4 cups milk
3/4 cups of sugar
1 egg
1 cup of cream
2 tbs vanilla extract
1/2 cup semi-sweet chocolate chips
8 oz dark chocolate bar
chocolate syrup
Ice cream maker, ready to go.
Chop up chocolate bar. Mix with chocolate chips and 1/4 cups of milk. Either, microwave and stir in short intervals or heat slowly while stirring on a stove top on low heat until chocolate is all melted.
Warm 1 cup of milk in a small pan. Whisk the egg with the sugar in a large bowl.
Slowly add the warm milk to the sugar and egg mixture.
pour the mixture back into the pan and heat slowly while stirring occasionally. Once mixture is like a liquid pudding, remove from heat.
Stir in chocolate and cinnamon until well mixed. Cool to room temperature. If you are in a hurry, place the pan in cool water.
Add 1 cup of milk, 1 cup of cream and vanilla extract.
Place in the refrigerator until cool or freezer if you are i a hurry.
pour the mix in your ice cream maker per it's directions.
Serve with a bit of chocolate syrup to add the third chocolate in it's name.
Enjoy
*Infused olive oil
I used this kind of olive oil in all of my cooking. It gives every recipe an extra kick in the ass.
Recipe:
Extra virgin olive oil
Rosemary sprigs
Thyme sprigs
Sage sprigs
Garlic cloves, peeled and crushed
Oregano sprigs
Any other freak'n herb you like
Empty bottle
Place herbs in an empty bottle
Fill bottle with olive oil.
Put the jar in a warm place for a few days or place in an oven for a few minuted (do not let it get so warm it sizzles).
Mix it up occasionally
Taste and use when all of the favors have penetrated the oil. Make sure you use it before it gets too old or else you may have a bottle infused with botulism.
Enjoy (without the botulism)
