Wednesday, November 7, 2012

Recipe Foci, Le Titi, Le Francais, Arizona Kitchen

Pistachio Brulee (Le Titi)

500 g. cream, 500 g. milk, 100 g. pistachio paste, 150 g. sugar, 200 g. sugar


Duck Liver Flan (Le Titi)

1 onion (chopt & caramelized w/ garlic & cooled), 2 clove garlic, 500 g. duck liver, chicken liver, or foie, 7 eggs, 1200 g. cream, thyme, tarragon, or other herb

Puree w/ stick blender or bar blender, pass though sieve, fill timbales or ramekins, water bath, 325*F oven.


Maple Cream  (Le Titi)

250 g. maple syrup, 5 yolks, 50 g. pastry cream powder (sub cornstarch?), ½ L. milk (scalded), 2 gelatin leaf (bloom), 250 g. chopt pecans, 500 g. cream (soft peak)

Maple, yolks, powder.  Temper in milk, whisk in gelatin, cook until thick--- bubbles in middle, cool in ice bath.fold in pecan, then cream.  Set overnite.


Fig Ice Cream (Le Titi)

1471 g. milk, 142 g. powdered milk, 284 g. cream, 483 g. sugar, 156 g. glucose powder, 1000 g. fig puree, 21 g. IC stabilizer


Swiss Meringue (Le Titi)

500 g. sugar (soft ball) : 250 whites  For Chocolate, 35 g. cocoa

 Tartlet Dough (Le Francais)

500 g. softened butter, 50 g. sugar, 12 g. salt, 80 g. water, 2 eggs, 1 K. cake flour

Cream butter, sugar, salt.  Add liquid.  Mix flour little by little.

Raspberry Pate  (Le Titi)

1000 g. raspberry puree, 25 g. pectin, 1140 g. sugar, 320 g. glucose, 15 g. citric acid @ 50% (~8 g. water : 8 g. lemon juice)

Warm puree – mix pectin w/ 25% of the sugar, add to puree.  Boil.  Add glucose & additional sugar – cook to 223 *F.  Remove from heat & whisk in acid.  Pour in ½ sheet pan w/ silpat.  Let set in cooler.


Mango Pate (Le Titi)

1000 g. mango puree, 300 g. green apple puree, 1500 g. sugar, 450 g. glucose, 35 g. pectin, 20 g. citric acid (~10 g. water : 10 g. lemon juice)

Same as raspberry pate.


Spaetzle (Le Titi)

1# flour, 1 ½ c. milk, 6 eggs (+ or- 1), 2 T. Dijon, 1 T. whole grain mustard, tumeric, 2 T. apple cider vinegar

Looking for the consistency of pate choux w/ initial egg addition.


Charred Yellow Tomato Gazpacho (AZK)

1 cs yellow tomato – cored in 1/4s, 5 peeled & deseeded cucumbers, 2 yellow squash, s/p, champagne vinegar, olive oil, Tabasco

Char  tomato (easy under a sally), buzz ingredients and season.


Goat Cheese Roulades (AZK)

36 oz. goat cheese, 16 oz. cream cheese, pesto or other filling

Mix cheeses at room temp.  Spray table w/ nonstick.  Parchment.  Spray parchment.  Roll out mix, square off.  Spread pesto/filling.  Roll, freeze to set.


Tamales (variation cascabel chile) (AZK)

8 c. masa harina, 8 c. apple juice, 2 T. baking powder, 2 T. salt, 14 T. lard, cascabel chile puree


Chipotle Citrus Redux (AZK)

4 gal. OJ, 46 oz. pineapple juice, thyme, oregano, black peppercorns

Redux low heat until thick, up to 8 hours.  Strain and freeze.  Base for dressing – add mayo, sherry vinegar, balsamic, Tabasco, chile powder, brown sugar, cumin, salt and white pepper.


Smoked Apple & Lime Dressing (AZK)

1 cs granny smith apples (peel, seed, core), 10 lime’s zest, apple juice

Hot smoke, apples & zest – mesquite.  Buzz w/ juice.  FREEZE.  Add same ingred. as citrus dressing.


Crema (AZK)

1 pt heavy cream : 1 pt buttermilk

1 pt. lemon juice to every gallon.  Room temp. for 2 days.

At AZK, added zucchini juice & roasted garlic



Pork Braise (AZK)

¾ OJ : ¼ Lemon Juice + 1 onion, oregano, achiote paste, garlic


Star Anise & Vanilla Bean Oil (AZK)

Toast anise.  10 vanilla beans split.  Grapeseed oil.  Let sit 2 days minimum.


Pinion Cream (AZK)

1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, Madeira, pine nuts

Sweat onion, garlic in oil, deglaze w/ Madeira, au sec, cream, pine nuts.  Reduce.  Buzz. Strain chinnoise.  Season.


Smoked Bell Pepper Cream (AZK)

15-20 bell peppers (roast, skinned, deseed, smoke until smells), 1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, Madeira 

Same procedure as pinion cream, but season w/ Tabasco, chile powder, brown sugar, cumin, and cornstarch if loose.


Pomegranate & Molasses Glaze (for squab) (AZK)

Simmer half molasses w/ half pomegranate syrup, whisk in garlic, butter, & salt.


Red Chile & Goat Cheese Cream (AZK)

1 gal. cream, 1 onion, garlic, olive oil, oregano, thyme, 1 #10 can diced tomato, 3 New Mexico red chiles, tequila, goat cheese

Same procedure as pinion cream, but season w/ Tabasco, chile powder, brown sugar, cumin and deglaze w/ tequila.  The tomato gets added w/ cream, the goat cheese buzzed in at the end.


Gabriel’s “Tempura” Batter

350 g. flour, 60 g. cornstarch, 60 g. baking powder, water, s/p


Le Francais’ Meat Temps

115* Rare, 120* MR, 125* M, 130-5* MW, 145-50* Well


Bacon & Dijon Dressing (Le Francais)

2 T. shallot, 1 T. garlic, ¼ c. red wine vinegar, 1 kitchen spoon Dijon, 3 yolks, 1 qt. blended oil, bacon fat (sub foie?! J), s/p

Whip by hand, bacon fat last.


Champagne Vinaigrette (Le Francais)

3 : 1 Oil to Vinegar + shallot, garlic, sugar, S&P.


Fruit Brulee (Le Francais)

250 g. cream, 50 g. milk, 40 g. puree, 50 g. sugar, 2 yolks, 1 egg


Vanilla Brulee (Le Francais)

200 g. milk, 100 g. cream, 1 vanilla bean, 50 g. sugar, 5 yolks


Lobster Bisque (Le Francais)

6# lobster shells, mir poix + garlic, 2 bay leaf, coriander, tarragon, cracked black pepper, cayenne, ½ c. cream sherry (cheaper), ½ c. brandy, ½ c. white wine, tomato paste, fish stock, duck remoulage, finish with cream.  Pass through china cap, chinnoise, & tammy.


Orange & Vodka Sorbet (Le Francais)

2 L. fresh OJ, 350 ml simple syrup, 100 g. sugar, 1 lemon’s juice, 250 ml vodka


Tart Dough (Le Francais)

1 K. flour, 700 g. butter, 350 sugar, 3 yolks, 2 T. vanilla, pinch salt, 4 T. cream, zest 1 orange


Black Truffle Vinaigrette (Le Francais)

1/3 c. balsamic, ¼ c. sherry vinegar, 1-2 black truffles, 3 c. blended oil, 1-2 oz. black truffle oil, s/p

Blender method.  If you have a really nice EVOO, take out ¼ c. blended oil & add ¼ c. in it’s place at end after the blender.


Potato Puree (Le Francais)

6# potato : 2# butter : 1 ½ qt. cream reduced to 1 qt.

Cook potato until nicely done, dry in oven.  Ricer into mixer.  Add other ingredients, season, pass through tammy.


White Truffle Potato Soup (Le Francais)

1 onion, ¼ c. sliced garlic, 16 peeled & chopt potato, 3 qt. cream, white truffle oil, s/p

Saute veggies, add cream, add potato, cook until done.  Puree, flavor w/ oil, s/p, pass through chinnoise.


Broken Beet Vinaigrette  (Le Francais)

1 boiled or roasted beet, balsamic vinegar, blended oil, EVOO, S/P --- Blender.


Brown Butter Emulsion

3 large pots, 4 oz. squab ju or duck stock, ½ # butter, ¼ c. lemon juice

Brown butter in one pot.  Heat ju in other.  Add ju & lemon to browned butter.  Whisk hard through bubbles, when emulsified add to other pot & keep whisking.

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