By popular demand, I have been asked to post a recipe that requires little time to prep and can be cooked in a slow cooker (or crock pot or whatever you call it). When I say "popular demand", I mean my sister-in-law who is a mother and likes to cook simple meals that has no dairy and can be enjoyed by her kids.
This is a "Hunter Style" recipe for the people who love their hearty comfort food. There are numerous ways to cook Chicken Chasseur (or Cacciatore) and it frequently involves what's left in the fridge or whatever herbs are grown in the backyard.
There are a few things that are required of course, and the technique is usually the same, but if you prefer shallots over red onion, yellow peppers over red, or cremini mushrooms over button, go ahead and use up whatever you have in the fridge.
You can use chicken legs or breasts, whatever you prefer. Personally, I prefer both so I typically purchase whole chickens and portion it myself and make a stock with the carcass and the trimmings from the vegetables. If you are like my wife and abhor the idea of touching dead, lifeless poultry, purchase just breasts and legs and you will ready to go.
"Hunter-Style" Braised Chicken
1 Whole Chicken, 1 kg, portioned into 8 or 2 Chicken Breats and 2 Chicken Thighs and 2 Drumsticks
1 Large Red Onion, finely diced
2 Cloves of Garlic, chopped
100 g Mushrooms, thinly sliced
150 ml Wine, red or white
125 g tomatoes, canned and crushed
200 ml chicken or vegetable stock
1 Red Pepper, medium diced
1 Green Zucchini, medium diced
2 Sprigs of Fresh Basil, thinly chiffonade
1 Sprig of Oregano, finely chopped
1 Sprig of Parsley, finely chopped
Salt and Pepper to taste
Season chickens with salt and pepper.
On medium high heat, brown all sides of the chicken portions. Remove from heat. Add a little oil and saute onion, pepper, mushroom for 1 minute. Add zucchini and garlic and cook for one minute. Deglaze with wine and reduce by half. Add crushed tomatoes and stock. Add salt and pepper.
Add chickens to pot and cover. If you are using a crock pot, use same method and cook for 45 minutes on low heat. If you are cooking in a stock pot, place into a preheated oven at 300 degrees and cook for half an hour.
Add fresh herbs and stir well. Adjust to seasonings. If the sauce is too thin, remove chicken and keep hot. Reduce the sauce on high heat until desired thickness.
Serves 4.
Variation: You can go nuts on this one. Serve this with pasta and it Chicken Cacciatore, serve it with rice, add some cream and it's Chicken Hongroise, omit the herbs and use paprika and sour cream and you have Chicken Paprika. Or go nuts and add some bacon, use red wine only and use up the pearl onions you've in your cupboard for the past year and wow your friends and family with Coq au Vin. Pretty easy and impressive stuff.
Monday, 1 October 2007
Tuesday, 25 September 2007
The Monster Mash
Mash potatoes. I mean, it's the ultimate isn't it? They go with virtually every meal, it's pretty tough to screw up, you can make them in advance and everybody at any age loves it. No collection of recipes is complete without mashed potatoes. Make too much and it keeps pretty well until the next day. Or, fry it up and serve with eggs and bacon. Hey. It's famous for a reason.
I imagine most people and restaurants simply peel and boil their potatoes and whip with some milk, butter and season and there you have it. 1-2-3 easy as pie. However, there is an alternative.
When purchasing potatoes, ensure there is no green spots. And each type of potato is good for certain type of cooking. Potatoes are generally classified by the amount of starch it contains. New potatoes have high sugar, low starch. Good for salad and roasting. Not deep frying or mash. Mature potatoes like Yukon Gold or Russets have a high starch content and, hopefully, low sugar. Actually, sugar content often relies on the season and/or temperature. So, unless you have Shaman at your disposal, don't fret about sugar and moisture content.
One quick note: some of you may be familiar with Duchesses Potatoes. This is basically Mashed Potatoes with egg yolks. Egg yolks keeps the potatoes firmer and richer, so if you are making this recipe for Sheppard's Pie, adding an egg yolk will enable you to have better control of the potatoes when spreading over the ground meat.
Mashed Potatoes
8 Large Yukon Gold Potatoes, whole
200 ml 35% Whipping Cream
100 ml Butter, melted
2 Garlic Cloves, crushed
Salt and Pepper
Preheat oven at 350 degrees. Cook potatoes on a tray until cooked through. Approximately 1 hour, or longer if potatoes are particularly large.
Scald cream and add butter and garlic. Reduce heat and keep warm.
After potatoes are cooked, cut each one into half. Carefully using a spoon, scoop out the innards of the potatoes into a large bowl. Add cream and seasonings. Using a stand or hand mixer, whip potatoes until creamy and without lumps. Do not overwhip.
Serves 6.
Variation: Everyone has their own variation on mash. My personal favourites are adding roasted garlic and goat's cheese in the last minute. I'm not so sure if there is anything that beats it.
I imagine most people and restaurants simply peel and boil their potatoes and whip with some milk, butter and season and there you have it. 1-2-3 easy as pie. However, there is an alternative.
When purchasing potatoes, ensure there is no green spots. And each type of potato is good for certain type of cooking. Potatoes are generally classified by the amount of starch it contains. New potatoes have high sugar, low starch. Good for salad and roasting. Not deep frying or mash. Mature potatoes like Yukon Gold or Russets have a high starch content and, hopefully, low sugar. Actually, sugar content often relies on the season and/or temperature. So, unless you have Shaman at your disposal, don't fret about sugar and moisture content.
One quick note: some of you may be familiar with Duchesses Potatoes. This is basically Mashed Potatoes with egg yolks. Egg yolks keeps the potatoes firmer and richer, so if you are making this recipe for Sheppard's Pie, adding an egg yolk will enable you to have better control of the potatoes when spreading over the ground meat.
Mashed Potatoes
8 Large Yukon Gold Potatoes, whole
200 ml 35% Whipping Cream
100 ml Butter, melted
2 Garlic Cloves, crushed
Salt and Pepper
Preheat oven at 350 degrees. Cook potatoes on a tray until cooked through. Approximately 1 hour, or longer if potatoes are particularly large.
Scald cream and add butter and garlic. Reduce heat and keep warm.
After potatoes are cooked, cut each one into half. Carefully using a spoon, scoop out the innards of the potatoes into a large bowl. Add cream and seasonings. Using a stand or hand mixer, whip potatoes until creamy and without lumps. Do not overwhip.
Serves 6.
Variation: Everyone has their own variation on mash. My personal favourites are adding roasted garlic and goat's cheese in the last minute. I'm not so sure if there is anything that beats it.
Amuse Your Bouche
I haven't put any hors d'oeuvre yet. Not surprising since I don't make them too frequently. They're finicky, time consuming and often annoying. No wonder most banquet facilities order their hors d'oeuvre from outside sources.
However, many times for dinner parties or small events, I will provide some one bite wonders to entertain my guests' palettes. The term "Amuse Bouche" refers to giving the mouth a little fun before the real meal begins.
The one thing to remember is whenever making your hors d'oeurve, be sure you can platter them in advance so that you keep yourself out of "the shit." Also remember to make them one bite and allow your guests to hold onto the hors d'oeurve with their hands. Unless you have a personal vendetta with a few of your guests and you're dying to get some pomegranate juice on somebody new suit . . . . maybe your brother-in-law borrowed some money and never paid you back or something.
Possibilities are endless (however, I find that many recipes usually have either prosciutto or smoked salmon in it) but here is one cheap one that is a little different than the norm.
Cherry Tomatoes on A Pink Peppercorn Pancake
12 Cherry Tomatoes, halved
300 g All Purpose Flour
20 g Sugar
Pinch of Salt
10 g Baking Powder
2 Eggs, beaten
400 ml Milk, buttermilk preferably though not required
50 g Butter, melted
20g Pink Peppercorns, cracked soaked in milk
Preheat oven at 250 degrees. On a baking sheet, lay down parchment. In a bowl, toss tomatoes in a little oil and salt. Lay flat side down and lightly roast for 25 minutes. Remove from oven and let cool.
For pancakes, mix together dry ingredients. Mix together wet ingredients and pink peppercorns. Gently mix the wet to the dry. Do not over mix. Spoon small amounts of mix onto a non-stick pan or a griddle. Flip pancake and cook through. Lay flat to cool.
To serve, platter pancakes first, then add cherry tomatoes on top and serve at room temperature.
Makes 30 - 40 hors d'eourve.
Variation: If you feel like it you can add a garnish: something creamy would do the trick. A shaving from brie cheese or some other soft cheese would compliment the spicy pancake and acidic tomato extremely well.
However, many times for dinner parties or small events, I will provide some one bite wonders to entertain my guests' palettes. The term "Amuse Bouche" refers to giving the mouth a little fun before the real meal begins.
The one thing to remember is whenever making your hors d'oeurve, be sure you can platter them in advance so that you keep yourself out of "the shit." Also remember to make them one bite and allow your guests to hold onto the hors d'oeurve with their hands. Unless you have a personal vendetta with a few of your guests and you're dying to get some pomegranate juice on somebody new suit . . . . maybe your brother-in-law borrowed some money and never paid you back or something.
Possibilities are endless (however, I find that many recipes usually have either prosciutto or smoked salmon in it) but here is one cheap one that is a little different than the norm.
Cherry Tomatoes on A Pink Peppercorn Pancake
12 Cherry Tomatoes, halved
300 g All Purpose Flour
20 g Sugar
Pinch of Salt
10 g Baking Powder
2 Eggs, beaten
400 ml Milk, buttermilk preferably though not required
50 g Butter, melted
20g Pink Peppercorns, cracked soaked in milk
Preheat oven at 250 degrees. On a baking sheet, lay down parchment. In a bowl, toss tomatoes in a little oil and salt. Lay flat side down and lightly roast for 25 minutes. Remove from oven and let cool.
For pancakes, mix together dry ingredients. Mix together wet ingredients and pink peppercorns. Gently mix the wet to the dry. Do not over mix. Spoon small amounts of mix onto a non-stick pan or a griddle. Flip pancake and cook through. Lay flat to cool.
To serve, platter pancakes first, then add cherry tomatoes on top and serve at room temperature.
Makes 30 - 40 hors d'eourve.
Variation: If you feel like it you can add a garnish: something creamy would do the trick. A shaving from brie cheese or some other soft cheese would compliment the spicy pancake and acidic tomato extremely well.
I've Got Your Cure Right Here
As you all know, you don't need heat to actually cook something. Curing and smoking foods is not only not new, it predates heat methods for many cultures. It is very easy to purchase smoked fish but you are usually stuck with stuff that you may or may not want. Besides, curing your own foods is so much more cost effective and it enables you to control the flavours you want to use.
I was catering a bachelorette party and I had very little money to use. I decided to salt cure my salmon and I discovered that I saved close to twenty dollars on my food cost.
Curing your own salmon sounds tricky but it isn't. All you need is your memory. And it really impresses people when you've actually gone and done it.
Tequila Scented Gravlox
1 kg Salmon Fillet, whole and skin on
120 g Rock Salt
120g Sugar
Pinch ofWhite Pepper
1 Sprig of Basil, coarsely chiffonade
50 ml Tequila
2 Bricks
Combine sugar, salt and pepper.
Using a glass or stainless steel pan (big enough to hold salmon fillet, 13 X 8), sprinkle a little of the mixture on the bottom. Lay salmon skin side down. Cover with half of mixture completely. Spread basil evenly on top of salmon and finish with the remainder of salt. Pour the tequila in the corner of the pan slowly to allow for even distribution.
Cover well with plastic wrap. Lay down bricks (please make sure bricks are clean) and cover with wrap once again. Refrigerate for 1 day.
Turn fillet over 24 hours later and cover well. Refrigerate for another day.
On the final day, drain any excess water and carefully remove all the remainder of the basil.
Using your sharpest knife, slice on the bias as thin as possible.
Approximately 30 slices.
Variation: You can now use your Gravlox for anything you want: wraps, canapes, open face sandwiches, in a salad, whatever. It will keep for up to two weeks so long as it well wrapped to prevent drying out.
I was catering a bachelorette party and I had very little money to use. I decided to salt cure my salmon and I discovered that I saved close to twenty dollars on my food cost.
Curing your own salmon sounds tricky but it isn't. All you need is your memory. And it really impresses people when you've actually gone and done it.
Tequila Scented Gravlox
1 kg Salmon Fillet, whole and skin on
120 g Rock Salt
120g Sugar
Pinch ofWhite Pepper
1 Sprig of Basil, coarsely chiffonade
50 ml Tequila
2 Bricks
Combine sugar, salt and pepper.
Using a glass or stainless steel pan (big enough to hold salmon fillet, 13 X 8), sprinkle a little of the mixture on the bottom. Lay salmon skin side down. Cover with half of mixture completely. Spread basil evenly on top of salmon and finish with the remainder of salt. Pour the tequila in the corner of the pan slowly to allow for even distribution.
Cover well with plastic wrap. Lay down bricks (please make sure bricks are clean) and cover with wrap once again. Refrigerate for 1 day.
Turn fillet over 24 hours later and cover well. Refrigerate for another day.
On the final day, drain any excess water and carefully remove all the remainder of the basil.
Using your sharpest knife, slice on the bias as thin as possible.
Approximately 30 slices.
Variation: You can now use your Gravlox for anything you want: wraps, canapes, open face sandwiches, in a salad, whatever. It will keep for up to two weeks so long as it well wrapped to prevent drying out.
Chop! Chop!
Apples are great. However, they have a weakness: they are easily overpowered. When combining them with something else, they can get lost very easily. That is why apple sauce goes so well with pork chops: pork chops have very little flavour and the sweetness offsets the fattiness of the chop.
On the flip side, I've made Mulligatawny Soup (which apparently means "pepper-water") with grated apple to compliment the curry flavours. In the soup (which by the way is fantastic, if anyone wishes to know it, ask and I shall post it, if no requests then I won't bother) the flavour of the apples are lost if used too sparingly but the tartness adds a different dimension to the soup that is only noticeable when noted. Again, it is the building of flavours I've referred to in the past that I'm getting at.
This simple, simple, simple recipe is for the person who wants to make everything fresh but isn't complicated. Serve this with sweet potato mash or regular mash. Which, incidentally, was requested by my cousin to post because she swears I make the best mash she's ever had. Well, mash potatoes are as easy as it gets but maybe, just maybe, I know a trick about how to make mash potatoes better than average. Stay tuned.
One quick note on making apple sauce; I like using a food mill to puree the sauce. If you don't have one, you will have to peel the apples, remove seeds and quater them.
Grilled Pork Loin With Apple Sauce
8 Pork Chops, cut from the loin
2 Sprigs of Sage, finely chiffonade
Pinch of Paprika
Salt and Pepper to Taste
6 Apples, quatered
200 g Brown Sugar
Pinch of Cinnamon
100 g Unsalted Butter
Preheat BBQ or indoor grill pan. Marinate chops with sage and paprika in the fridge for ten minutes.
In a mid-sized sauce pan on medium high heat, throw in cinnamon, sugar and apples and cover. Bring to a boil. Reduce heat and add water if too dry. Cook thoroughly until apples are mushy. Using a food mill, throw in cooked mixture and puree.
In a small frying pan, melt butter until it starts turning a little brown (this is called a beurre noisette) and fold into the puree. Keep hot until served.
On grill, sear off loins. After 2 minutes, turn one quarter and let sear for another minute. Turn over and repeat. After searing, remove from direct heat and let cook for 6-8 minutes depending on thickness of the chop. The interior should reach be a little pink but not fleshy looking.
Serve with Apple Sauce.
Serves 4.
Variation: You can even try this with peameal bacon, or back or Canadian or whatever you want to call it, using the exact same method. Cooking time would be reduce simply because peameal takes no time to cook since it has already been cured.
On the flip side, I've made Mulligatawny Soup (which apparently means "pepper-water") with grated apple to compliment the curry flavours. In the soup (which by the way is fantastic, if anyone wishes to know it, ask and I shall post it, if no requests then I won't bother) the flavour of the apples are lost if used too sparingly but the tartness adds a different dimension to the soup that is only noticeable when noted. Again, it is the building of flavours I've referred to in the past that I'm getting at.
This simple, simple, simple recipe is for the person who wants to make everything fresh but isn't complicated. Serve this with sweet potato mash or regular mash. Which, incidentally, was requested by my cousin to post because she swears I make the best mash she's ever had. Well, mash potatoes are as easy as it gets but maybe, just maybe, I know a trick about how to make mash potatoes better than average. Stay tuned.
One quick note on making apple sauce; I like using a food mill to puree the sauce. If you don't have one, you will have to peel the apples, remove seeds and quater them.
Grilled Pork Loin With Apple Sauce
8 Pork Chops, cut from the loin
2 Sprigs of Sage, finely chiffonade
Pinch of Paprika
Salt and Pepper to Taste
6 Apples, quatered
200 g Brown Sugar
Pinch of Cinnamon
100 g Unsalted Butter
Preheat BBQ or indoor grill pan. Marinate chops with sage and paprika in the fridge for ten minutes.
In a mid-sized sauce pan on medium high heat, throw in cinnamon, sugar and apples and cover. Bring to a boil. Reduce heat and add water if too dry. Cook thoroughly until apples are mushy. Using a food mill, throw in cooked mixture and puree.
In a small frying pan, melt butter until it starts turning a little brown (this is called a beurre noisette) and fold into the puree. Keep hot until served.
On grill, sear off loins. After 2 minutes, turn one quarter and let sear for another minute. Turn over and repeat. After searing, remove from direct heat and let cook for 6-8 minutes depending on thickness of the chop. The interior should reach be a little pink but not fleshy looking.
Serve with Apple Sauce.
Serves 4.
Variation: You can even try this with peameal bacon, or back or Canadian or whatever you want to call it, using the exact same method. Cooking time would be reduce simply because peameal takes no time to cook since it has already been cured.
I've Always Preferred Squash Over Raquetball
Fall is upon us. At least here in the upper hemisphere. Cooking outdoors gets a little scarce when the temperature starts to drop in the temperate region so we can make the things we miss from last winter.
One of the most requested recipes is probably one of the easiest: Butternut Squash Soup. I find that people either love it or hate it. Some people love it because it is so smooth, creamy, hearty and comforting. I find others hate it because it is often made too sweet or with too many spices. There is a trick I like to use that people usually really love and are surprised that I've added this ingredient.
Truth be told, apples are a no brainer. It's tartness cuts down on the sweetness of the squash and further adds richness to the soup.
There are two ways to prep the soup: peel squash and cut into chunks and then roast (which is my preferred method) or cut squash in half, score flesh and remove seeds and then roast. Either way the final product will be the same. So it's up to you to decide how to roast the squash.
One might ask, why bother roasting the squash? Why not cook in the stock? A perfectly good and easy way to do it; if you like to serve orange water. However, roasting the squash adds colour, flavour from the caramelization of the sugars and the roasting of the spices.
Butternut Squash Soup with Apple Purée
2 Medium Sized Butternut Squash, peeled and cut into chunks
1.5 l Stock (Chicken or Vegetable, check for recipe)
4 Tart Apples (Red Delicious, for example), peeled and quatered
1 Large White Onion, finely diced
3 Cloves of Garlic, peeled
Pinches of Cinnamon, Allspice and Clove
20 ml Maple Syrup
Salt and Pepper to Taste
10 ml 35% Whipping Cream for Garnish (optional)
Preheat oven at 400 degrees.
Peel squash and cut in half. Remove seeds with a spoon. Cut into chunks and place into a large bowl. Drizzle some olive oil and throw on spices and salt. Toss well and place in a baking sheet. Let roast for 10 minutes or until squash is a little brown.
In a large soup pot, saute onion, apple and garlic in some butter. Let cook for 2 minutes. Add stock and roasted squash and bring to a boil. Reduce heat to medium and cook squash through, 10 minutes. Using a stick or bar blender, puree the soup. If too thick, add stock to desired consistency.
Season with salt and pepper to taste. When serving, drizzle a little cream for garnish.
Serves 8.
A Humble Chef's Tip: If you whip 35% to stiff peaks, add rum or calvados to enhance the flavour of the apples and add some zing to the soup.
One of the most requested recipes is probably one of the easiest: Butternut Squash Soup. I find that people either love it or hate it. Some people love it because it is so smooth, creamy, hearty and comforting. I find others hate it because it is often made too sweet or with too many spices. There is a trick I like to use that people usually really love and are surprised that I've added this ingredient.
Truth be told, apples are a no brainer. It's tartness cuts down on the sweetness of the squash and further adds richness to the soup.
There are two ways to prep the soup: peel squash and cut into chunks and then roast (which is my preferred method) or cut squash in half, score flesh and remove seeds and then roast. Either way the final product will be the same. So it's up to you to decide how to roast the squash.
One might ask, why bother roasting the squash? Why not cook in the stock? A perfectly good and easy way to do it; if you like to serve orange water. However, roasting the squash adds colour, flavour from the caramelization of the sugars and the roasting of the spices.
Butternut Squash Soup with Apple Purée
2 Medium Sized Butternut Squash, peeled and cut into chunks
1.5 l Stock (Chicken or Vegetable, check for recipe)
4 Tart Apples (Red Delicious, for example), peeled and quatered
1 Large White Onion, finely diced
3 Cloves of Garlic, peeled
Pinches of Cinnamon, Allspice and Clove
20 ml Maple Syrup
Salt and Pepper to Taste
10 ml 35% Whipping Cream for Garnish (optional)
Preheat oven at 400 degrees.
Peel squash and cut in half. Remove seeds with a spoon. Cut into chunks and place into a large bowl. Drizzle some olive oil and throw on spices and salt. Toss well and place in a baking sheet. Let roast for 10 minutes or until squash is a little brown.
In a large soup pot, saute onion, apple and garlic in some butter. Let cook for 2 minutes. Add stock and roasted squash and bring to a boil. Reduce heat to medium and cook squash through, 10 minutes. Using a stick or bar blender, puree the soup. If too thick, add stock to desired consistency.
Season with salt and pepper to taste. When serving, drizzle a little cream for garnish.
Serves 8.
A Humble Chef's Tip: If you whip 35% to stiff peaks, add rum or calvados to enhance the flavour of the apples and add some zing to the soup.
Friday, 10 August 2007
Forget Salsa. Chicks Dig Meringue.
Sometimes at work things can be repetitive. Every once in a while I like to try something new and sometimes things work and sometimes they don't. It is useful that I don't have to pay for my experimenting as well.
In a previous post (the ratatoiulle recipe) I briefly explained what a confit is. Here is an example of a fruit confit where the fruit is usually saturated in acid.
A simple, cheap recipe that takes a minute (hopefully you have a stand mixer to help you along the way) and allows you to practice making a meringue.
There are three types of meringue typically: common, swiss and Italian. This recipe is best with Italian (beating the egg whites while adding a hot simple syrup) because it is more stable in humid temperatures but it takes extra time and practice. The common meringue works perfectly well.
Vanilla Scented Poached Meringue with a Balsamic Strawberry Confit
4 Egg Whites
350 g White Sugar
1 Dozen Ripe Strawberries, cut into 6
50 ml Balsamic Vinegar
50 ml Vanilla Extract
In a small sauce pan, bring about half a liter of water to a boil. Add vanilla and let simmer.
Sprinkle a little sugar at the base of a small bowl. Add egg whites on top and let whip with a hand mixer or stand mix. When egg whites double in volume, start adding remainder of sugar slowly. Approximately 8 - 10 minutes. Egg whites should reach stiff peaks and should be glossy and very sweet.
In a frying pan on med heat, drizzle canola oil and let get hot. Add strawberries and quickly saute. Add sugar and vinegar and whisk until dissolved. Turn off heat and let cool.
Using two spoons, scoop 1 tbs. into vanilla water and let poach for one minute. Turn over meringue and continue poaching for another minute. Remove and drain. Repeat until desired amount is reached.
To serve, spoon strawberry mix onto plate, then place one meringue. Repeat and finish with Mint Oil.
Serves 4.
Mint Oil
1 Bunch of Mint
15 ml Hazelnut Oil (or any form of peanut oil)
Dash of Sugar
Squeeze of Half a Lemon
In a blender, add all ingredients and blend thoroughly.
Chill.
A Humble Chef's Tip: When making an herb oil, you can blanch the herb in simmering water and chill in a ice bath. Actually, I recommend it if you are using a leafy herb like parsley or coriander. It won't affect the taste of the oil, but will make the oil a little greener. It will also cut the life span of the oil a little because it may turn brown faster.
In a previous post (the ratatoiulle recipe) I briefly explained what a confit is. Here is an example of a fruit confit where the fruit is usually saturated in acid.
A simple, cheap recipe that takes a minute (hopefully you have a stand mixer to help you along the way) and allows you to practice making a meringue.
There are three types of meringue typically: common, swiss and Italian. This recipe is best with Italian (beating the egg whites while adding a hot simple syrup) because it is more stable in humid temperatures but it takes extra time and practice. The common meringue works perfectly well.
Vanilla Scented Poached Meringue with a Balsamic Strawberry Confit
4 Egg Whites
350 g White Sugar
1 Dozen Ripe Strawberries, cut into 6
50 ml Balsamic Vinegar
50 ml Vanilla Extract
In a small sauce pan, bring about half a liter of water to a boil. Add vanilla and let simmer.
Sprinkle a little sugar at the base of a small bowl. Add egg whites on top and let whip with a hand mixer or stand mix. When egg whites double in volume, start adding remainder of sugar slowly. Approximately 8 - 10 minutes. Egg whites should reach stiff peaks and should be glossy and very sweet.
In a frying pan on med heat, drizzle canola oil and let get hot. Add strawberries and quickly saute. Add sugar and vinegar and whisk until dissolved. Turn off heat and let cool.
Using two spoons, scoop 1 tbs. into vanilla water and let poach for one minute. Turn over meringue and continue poaching for another minute. Remove and drain. Repeat until desired amount is reached.
To serve, spoon strawberry mix onto plate, then place one meringue. Repeat and finish with Mint Oil.
Serves 4.
Mint Oil
1 Bunch of Mint
15 ml Hazelnut Oil (or any form of peanut oil)
Dash of Sugar
Squeeze of Half a Lemon
In a blender, add all ingredients and blend thoroughly.
Chill.
A Humble Chef's Tip: When making an herb oil, you can blanch the herb in simmering water and chill in a ice bath. Actually, I recommend it if you are using a leafy herb like parsley or coriander. It won't affect the taste of the oil, but will make the oil a little greener. It will also cut the life span of the oil a little because it may turn brown faster.
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