Recipe Focus, Le Titi de Paris Pt. 2

PISTACHIO BISQUIT 4 sheet pans

600 g Almond Flour
400 g Powdered Sugar
150 g Pistachios
16 Egg Yolks
16 Egg Whites
4 Eggs
225 g Sugar
200 g Cornstarch
175 g Flour
150 g Butter

Mix almond flour, powdered sugar, pistachios with yolks and whole eggs (ribbon)
Fold in cornstarch & flour
Whisk in butter
Make a common meringue of whites and sugar, fold in
Bake at 400°

FOCACCIA 1 sheet pan

1 T 15 ml Sugar

1 T 15 ml Active dry yeast
12 oz 340 ml Water, lukewarm
1# 2 oz 540 g Flour
2 tsp 10 ml Kosher salt
3 oz 90 g Onion, chopped fine
2 tsp 10 ml Olive oil
2 T 30 ml Rosemary, fresh, crushed

Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour 120 g at a time

Stir in 1 ½ t of salt and the onion. Mix well, then knead on a lightly floured board until smooth.
Place the dough in an oiled bowl, cover and let rise until doubled.
Punch down the cough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch thick. Brush the top of the dough with the olive oil. Let the dough proof until doubled, about 15 minutes
Sprinkle the crushed rosemary and remaining ½ t of salt on top of the dough. Bake @ 400°F until lightly browned, approximately 20 minutes.

PIZZA DOUGH 1 large or 8 individual pizzas

2 oz 60 ml Water, warm
1 T 15 ml Active dry yeast
14 oz 420 g Bread flour
6 oz 180 ml Water, cool
1 t 5 ml Salt
1 oz 30 ml Olive oil
1 T 15 ml Honey

Stir the yeast into the warm water to dissolve. Add the flour
Stir the cool water, salt, olive oil and honey into the flour mixture. Knead with a dough hook until smooth and elastic (5 min.)
Place the dough in a lightly greased bowl and cover. Allow the dough to rise in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated for up to 2 days.
On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake @ 400°F until crisp and golden brown, approximately 8-12 min.

RED ONION MARMELADE

3 T Butter
3 Red Onions (medium), thinly sliced
1 ½c Red Wine Vinegar
½ c Crème de Cassis
½ c Grenadine
½ c Red Wine
½ c Cilantro, finely chopped
TT Salt & Pepper

Sweat onions. Add liquids & cook until glazed. Season Mix in cilantro. **Tarragon may be substituted for cilantro.

LOBSTER STOCK & LOBSTER BISQUE

4 Onions
5 Carrots
1 Bunch celery
1 Bulb fennel & top
2 Heads garlic
1 Leek
Bay leafs
Peppercorns
Scrap herbs (mostly tarragon)
Add mushrooms for fish stock
Extra fennel for lobster stock

WILD MUSHROOM & BEAN RAGOUT

Boil beans with sachet
Sauté mushrooms, flame with sherry or Madera
Sweat small dice of: 1 onion, 1 carrot, 1 leek, celery, handful of garlic, bay leaf, fresh ground pepper.
Add white wine& reduce
Add beans and consommé (lobster)
Add 2 T of mushroom glace
S&P TT

SQUASH ORZO

Dice & sauté 2 squash & set aside
Sweat : 1 ½ onions (sm. dice) & chopped garlic
Add orzo Add chicken stock Bring to a boil.
Remove from heat& cover with plastic wrap. Allow to sit
Mix with squash, chopped scallions, chopped thyme, cream, nutmeg, brown sugar
S&P TT

MANGO CHUTNEY
Small dice of :
8 parts Mango
2 parts Pineapple
2 parts Cucumber
1 part Red onion
dash Basil

MANGO SAUCE

Mango skins & pits
Shallots
Basil
Bay leaf
Peppercorns

Sauté (not too much color)
Reduce with champagne vinegar
Add mango puree& water to balance
Reduce
Garnish with chopped basil

GREAT NORTHERN BEANS

Bring 1 qt of beans & sachet (garlic, thyme, bay leaf, peppercorns) and water to a rolling boil

In small rondo sweat diced carrot, onion, leek, celery, garlic.
Add some white wine & reduce au sec
Lightly buzz a #10 can of diced tomatoes
Add tomatoes and bring to simmer. Reduce
Add fully cooked, drained beans to sauce.

FRESH PASTA

7 c A.P. Flour

6 Eggs
2 T Olive oil
TT Salt
1 c Water / White wine

Mix with paddle on 2 until dough comes together.

Wrap in plastic& rest overnight.
Flavors: Fennel, Saffron, Dill, Curry, Tapenade, tomato, spice, etc.

MACADAMIA WILD RICE

Rough chop macadamias & Toast

Sweat sm. dice mirepoix
Add rice
Add stock & 1/3 nuts
Cover with foil& bake
Stir in remaining nuts

ORIENTAL CABBAGE

Sweat chopped cabbage with sliced garlic & chopped ginger.
Add Teriyaki and soy sauce & reduce
Garnish with toasted almonds and small dice of roasted red pepper.

CIDER SAUCE

2 Granny smith apples (diced)
10 shallots (sliced)
4 bay leaf
peppercorns

Sweat until translucent
Add apple cider vinegar (slightly more than just covering the bottom)
Reduce to au sec& add Chablis & a little champagne (slightly less than the amount of vinegar)
Reduce slightly.
Strain & finish with cream.

CHOCOLATE BISQUIT (SPONGE CAKE)

320°F convection, 428°F deck oven

Whisk together: 200 g Yolks

500 g Whole eggs
400 g Sugar

Whisk Aside: 320 g Whites

(stiff peaks) 160 g Sugar

Sift and Add: 120 g Flour

120 g Cocoa

Make common meringue
Bring yolks and whole eggs to ribbon state
Add a little egg mixture to meringue and whisk by hand
Fold some meringue into eggs, fold in rest
Using hand fold in cocoa/flour mixture, finish using spatula

PISTACHIO BISQUIT 4 sheet pans

600 g Almond flour
400 g Powdered sugar
150 g Pistachio paste
4 Eggs
16 Yolks

Bring to Ribbon stage
Whisk in : 200 g cornstarch
175 g flour
Whisk in 150 g butter

Make common meringue with: 16 egg whites
225 g sugar
Fold together & add yellow & green food coloring as needed. Bake @ 400°F

HONEY TARRAGON DRESSING

3 T Salt
3 T Pepper
Handful Tarragon chopped
400 g Honey
500 g Dijon Mustard
600 g Red Wine Vinegar
600 g Cider Vinegar
6 qts Salad Oil

Blend all ingredients in mixer on low speed

AMBROSIA (Chocolate Lover’s Obsession)

400 g 80% fat butter

360 g 64% extra bitter chocolate
400 g Confectionery sugar
160 g Egg Yolks
400 g Whole eggs
200 g Cake flour – sifted

Melt butter & chocolate in mixing bowl over bain marie.

In a separate bowl, whisk eggs & yolks over hot water until warm.
In mixer with whisk attachment, mix sifted sugar into chocolate until smooth.
Slowly add warm eggs to chocolate.
Add flour all at once mixing until smooth
Fill prebuttered ceramic cups to ¾ full.

MERINGUE STARS

2 oz Powdered sugar

2 oz Granulated Sugar
2 oz Egg whites

Beat egg whites to soft peaks.

Slowly add granulated sugar.
Continue beating and add powdered sugar.
Transfer to pastry bag with star tip.
Pipe onto silpat lined baking sheet
Bake for 4-6 hours in very low oven

MADELEINES

6 ½ oz Sugar
4 Eggs
2 oz Milk
8 oz Flour
¼ oz Yeast
4 oz Butter, melted
1 T Vanilla Extract
1 T Pistachios – roasted chopped
Zest of 2 lemons

Beat eggs and add sugar.

Whisk in flour and yeast
Add milk and melted butter.
Stir in nuts, zest and vanilla.
Let rest 30 minutes, pour into buttered molds.
Bake @ 350° for approximately 10 minutes

PASSIONFRUIT CHIBOUST

8 Gelatin leaves

500 g Cream
500 g Passion fruit Puree
20 Egg Yolks
100 g Corn starch
200 g Sugar
600 g Egg whites
600 g Sugar

Make pastry cream and italian meringue (600 g each of sugar/whites)

Mix together while still warm

PRALINE FILLING FOR CHOCOLATE CANDIES

500 g Milk Chocolate

500 g Hazelnut chocolate
500 g Cream, boiled
250 g Praline Paste
375 g Croquant (ground hazelnuts)
150 g Amaretto liquor

Combine chocolates and praline paste in bowl

Boil milk 3 separate times and then add to chocolate
Add croquant
Add Alcohol
Pour into candy shells

RUM BALLS

950 g Sugar
100 g Trimoline or honey
450 g Water
225 g Dark Rum
225 g Triple Sec
900 g Milk chocolate, melted
100 g Hazelnuts, ground

Brink sugar, trimoline and water to softball

Add alcohols
Mix in chocolate and hazelnuts once slightly cooled.

LEMON BARS

7 ½ c Sugar
1 ½ c Flour
24 Eggs
12 Lemons, zest
2 c Lemon Juice

Prebake the pate sucre to a light golden brown
Whisk together the eggs, sugar, flour.
Add lemon Zest and juice
Pour into prebaked shell and bake @ 350°

PATE BRISEE

2 k Pastry Flour
1 k Butter
40 g salt
700 g Water

HONEY LAVENDER ICE CREAM

2041 g Milk

128 g Powdered milk
218 g Butter
233 g Yolks
66 g Sugar
133 g Dry glucose
500 g Honey
13 g Stabilizer

MOLASSES SPICE COOKIES

8 oz Butter
1 ¾ c Sugar
1/3 c Molasses
1 Egg
2 ¾ c Flour
1 ¼ t baking soda
1 ½ t Ground Ginger
1 ½ t Cinnamon
¼ t Cardamom
pinch nutmeg
½ t salt

CAESAR DRESSING

200-300g Garlic
1/3 can Anchovies
800 g Dijon mustard
2 c Olive oil
4 qts Salad oil
2 c Lemon juice
1 handful Parmesan cheese
10 Egg yolks