Stuffed lobster with spetzel and gnocchi

Stuffed lobster with spetzel and gnocchi
Originally uploaded by sujith gangadharan

This was a experimental dish which was a combination of seafood with starch of two varieties. The potato gnocchi and the spetzel. This is yet in the process of confirming which would be the best suitable starch for this seafood.
There is nothing fancy about this dish, but has a great flavor with the butter sauce that goes in with the flesh of the lobster,that has a combination of the three different peppers (red, green, yellow) diced and tossed in butter with seasoning and finished with marsala wine.
As it is yet in the process of confirming which would be a suitable starch for this elegant dish, there is the world of culinarians who can give suggestions.

Fruits in Jelly

Fruit in Jelly

Lindser Tart

Dough for the tart crust

Spreading raspberry puree filling

Final product once baked

Serves 6ea

Ingredients

Butter 1.8lb

Sugar 1.2oz

Eggs 3ea

Cake Crumbs 4oz

Cake flour 1lb14oz

Cinamon powder 1/2oz

Baking soda 1/2oz

Hazelnut powder 12oz

Raspberry puree 2lb

Method

• In a bowl mixing bowl cream the butter and sugar.
• Once it has formed a nice creamy paste add the cake crumbs, cake flour, baking soda, hazelnut powder and cinamon powder.
• Once it has totally incorported add in the eggs and mix it throughly.
• The dough will be ready for making tarts.
• Organize the tart mold six each and a rolling pin,.
• Divide the dough into six equal portions.
• Dust the table with little amount of cake flour and roll the dough flat about 1/2 inch thickness (do not excess pressure as the dough will stick to the rolling pin).
• Roll the dough back on the rolling pin and gently place on top of the tart.
• Insert the dough into the tart gently making sure not to break the dough.
• Trim off excess dough from the sides of the tart mold.
• Spread the raspberry puree 25oz each over the bottom of the tart.
• Cut strips of the dough and arrange it in a criss cross design or any design of your choice.
• Place it a pre-heated oven at 450*F for 15 minutes or until done.

Cake Decoration series

Music theme cake

Wedding cake 1

Kids play cake 1

Banquet style cake

Wedding cake 2

Spring cake

Beach cake

Kids play cake 2

Wedding cake 3

Wedding cake 4

Wedding Cake 5

Wedding cake 6

Beach party cake 2

Wedding cake 7

These are some of the creations from the future patessiers of the world. These show pieces were created by students of the Culinary Institute of America. They were given themes that need to reflected in the cakes that they make. There are competations held by the student bodies to encourage bringing out the hidden talent in the students at this prestigeous college.

Crep Raisin Bread

Crep Raisin Bread dough
Crep Raisin bread after baking

As promised i have here the second recipe for the unique bread that i was talking about in my last post. It is great to enjoy the smell of freshly baked bread. Being a raisn bread it has a sweet fragnance when you bake these breads.

Ingredients

Bread flour 6.2lb

Rye four 2.4lb

Rye sour dough 7.5oz

Sugar 10oz

Salt 2.5oz

Milk 5pint

Yeast 5oz

Butter 18oz

Raisin 2lb

Pecan/Walnuts 2lb

Method

• Pass the flour dough, rye flour though a fine mesh
• Add the sugar salt and yeast to the flour and mix it thoroughly (make sure that the salt goes in first and mix it to the flour before adding yeast, as yeast will not raise if salt is added over the yeast. As salt can kill the yeast)
• Place in the mixing bowl and add the butter let bind and then add the milk and the rye sour dough.
• Once it is mixed throughly add in the raisin and the nuts and mix it.
• Devide into 1lb torpedo shapes and bake it in the oven at 350*F
  
  

Chocolate cherry bread

Chocolate cherry bread dough

Chocolate Cherry bread after baking

This is one of the two different bread recipes that i would like to introduce to you. The two breads recipes that i am going to bring to you have unique flavor and has a texture and taste that is not found in other breads.

Ingredients:

Bread flour 2.5lb

White sour dough (mother dough) 1.5lb

Water 1.5lb

Coco powder sifted 6oz

Salt 1.25oz

Yeast 1.5oz

Coffee powder 2oz

Pre-fermented dough 1lb

Chocolate chips 1lb

Dried cherries 1lb

Method

• Before you can start off with this recipe we need to have mother dough which is pre-fermented dough that has been fed for 1 day with 1.5lb bread flour, pinch of yeast and water.
• Once we have the pre-fermented and mother dough, sift the coco powder, bread flour and coffee powder through a fine mesh.
• Mix the pre-fermented and mother dough together in a mixing bowl and add in the sifted ingredients into the bowl.
• Add water to the mixture (luke warm water) to activate the yeast and the gluten in the flour.
• Finally add in the chocolate chips and dried cherries into the bowl and mix thoroughly.
• Let rest for the yeast to develop in the bread. (the process that is going on inside the dough is the sugars feed the yeast and produces co2 gases and this gives the dough volume)
• Bake it in a pre-heated oven at 400*F

Pate d Choux photos

Swan made with pate d choux

pate d choux with whipped cream and vanilla sauce

pate d choux with cream and strawberry

In my earlier post i had explained the method of making pate d choux. Here i got the photos of the various presentation that can be done with pate d choux. The pate d choux is also used in the garde manger, with filling of foie gras.

Cookies delight Madeleines

Madeleines piped in moulds
Baked madeleines

I am sure everybody must have enjoyed the earlier post of the dutchess cookies that i had posted. I enjoyed making them and also the taste was absolutely great. This is another one of those easy to make cookies which is not time consuming and the ingredients are readily available. The great aspect of the baking process is that you dont need a commercial oven to prepare these cookies. It can be done with the oven at home.

Ingredients:

Sugar 14oz

Butter 9oz

Eggs 11oz

Vanilla extract (5 drops)

Lemon zest 1ea

Milk 5oz

All-purpose flour 14oz

Baking powder 1tsp

Method

• In a mixing bowl add the sugar and butter and whip it thoroughly until it forms a fine cream.
• Into this add the all purpose flour, baking powder, vanilla extract and milk and mix it thoroughly, it will form a dough.
• Add the eggs one at a time giving time for the egg to bind into the dough.
• Once all the eggs are finished whip it thoroughly to form a fine paste.
• If you have a mold for the cookies, the mixture can be piped into the mould or if you do not have a mold it can be piped into a tray lined with parchment paper.
• It needs to be baked in a oven at 350*F for about 10 minutes.

A dessert revered as tiramisu

Working in the kitchen, has a different edge to itself. The previledge of working in the kitchen is that you get to know the history of the food, the ingredients, chemical compositons and also the combinations that makes sure the recipe goes the extra mile. As the title for this post goes "A dessert revered as tiramisu" is because i have worked with this dessert for quite sometime now. Tiramisu has a unique taste of kalua which gives it a coffee liquourish flavor and has pieces of sponge cake which are again soaked in kalua that just melts in your mouth. There are other coffee liquors in the maket but it is advicable to use the kahlua because it reatains the sponge cake pieces together, in case of other coffee liquor it soaks the sponge cakes and does not retain the shape. I would not recommend this dessert for kids under the age of eighteen.

Ingredients:

Whipping cream 1 Pint
Mascarpone cheese 1 Pint

For the sabayon sauce

Egg Yolks 6 oz
Sugar 6 oz
Marsala wine 5 oz
Lemon rind (optional)

For the common maringue

Egg whites 8oz
Sugar 10oz

Sponge cake (lady finger) sprinkled with kahlua 3 ea(per serving)

Garnish

Coco powder

Method:

• Soak the sponge cake (individual pieces of sponge cake has to be arranged on a tray and soaked with kalua)


• In a mixing bowl whip the cream and the mascarpone cheese together until it gets stiff


• In a bowl mix egg yolks and sugar on a double boiler constantly mixing it, once it gets stiff add in the marsala wine (at this point chefs use lemon rind to flavor).


• Place it on the double boiler until i changes color and leaves a ribbon when the whisk is lifted.


• Make a common maringue unti it is soft peak.


• Add the mixture of whiped cream and mascarpone cheese to the egg whites and fold it, gradually add the sabayon and mix.


• Line matini glasses with the soaked sponge cake and pipe the mixture into these glasses and layer it in the middle with the soaked sponge cake. (I prefer piping to just pouring into the glasses is because when piped we do not get any air pockets and gives a good presentation)


• Sprinkle with coco powder.

Better world for a international culinarian

I study at the culinary institute of america. It is one of the world's premiere college in culinary arts, baking and pastry. It is considered to be the harvard of culinary. Today was a special day for the all the future culinarians of the institute. We had our most awaited career fair. Being an international student at this prestigeous college, i had the previledge to meet representatives from various hotel's all over the world. It is not surprising to any student that about 80% of all the recruiting companies had a C.I.A (Culinary institute of America) graduate as the managers and directors. There was also a sad issue for a international student like me, having dreams to pursue a future in this country, has only companies that can offer a J1 visa or a H2b visa (these visas allow the recipient to work for the company for a short period of time 1 year) and head back to the home country. It is a tricky situation for any international student who has spend thousands of dollars just to get a degree form this prestigious college and not being able to even repay the loans let alone save some. It came as a surprise to me as one of the leading company in the entertainment, restaurant, tv station, movie production business (a name well known among the american public but ii would wish to keep it personal),came on campus for the fair had a strange approach towards me. Cheap labour is what would be the right word. I was adviced to work for one year with them have a name on my resume that i have worked with this property and need to leave the country after this one year period. There are thousands of students like me who face the same problem, Is this exploitation or a bias approach. You can be the judge.

Pate d Choux

This is a versatile recipe of pate d choux, which can be used for various uses in garde manger, pastry and stuffed pate d choux is something which we see in various hotels for display. As i was talking to chef Levy (the instructor for baking and pastry skills at the culinary institute of america), he jokingly told this would be a good test for any bakers or culinary professionals as this looks one of the easiest item to prepare but this includes a lot of skills to prepare. It is the right consistency that is required for the mixture to raise and leave the inside of the pate d choux hollow. The pate d choux can be stuffed with cream, marscapone, it is used in the filling of foie gras that is first prepared into a fine paste and then piped into the pate d choux. The techchiques have evloved from the past, the most intresting of the presentation with the pate d choux is the swan which has it's wings body and the neck piped sepearately and then once baked in the oven at 450*F for the the initial heat to brown the surface and then it is slowly cooked for it to retain the hollow shape. The different segements of the body,neck and the wings are then assembled together and held by the stuffing.

The recipe for making pate d choux is:

Water/diluted milk 1Pint
Butter 8oz
Salt 1tsp
Sugar 1/2oz
Eggs 10ea
Bread flour 11oz

These are the ingredients that are used in the production of pate d choux. As i had mentioned water or diluted milk is because, milk contains lactose which helps in the caramalization process and the pate d choux being baked initially at 450*F gives a dark brown color which does not enhance the eye appeal of the end product.

Method: Video 1 Video 2

• In a sauce pan pour the water add sugar and salt and bring it to a boil.
• Once it comes to a boil add the butter to the pan and let it melt and let is boil.
• When it is come to a boil add in the flour and immedietly mix it with a wooden spatula.
• Mix it thoroughly until the liquid in the mixture dries out.
• Transfer the dried dough to the mixing bowl and gently add the eggs one by one into the mixture until it gets a even glaze.
• Now the mixture is ready to be piped.

The other variation of the same recipe is Pommes d fin which is mashed potato mixed with pate d choux and fried in a deep fryer. This needs to control the amount of liquid being used accordingly as the potatos contain moisture.

Dutchess cookies

This is the dutchess cookies after baking

When you have guests in your house, waiting for the professional chef at home (the host) to prepare cookies for the tea party. It is best to have something that is simple and not tiring but easy to bake and also not expensive. This is just one of that wonderful cookies that you can try at home.

Ingredients:

Almond flour 8oz

Sugar 6oz

Cake flour 1.5oz

Egg White 4oz

For the common Maringue:

Egg whites 8oz

Sugar 3oz

Method:

• Preheat the oven to 450*F
• In a clean bowl mix Almond flour, sugar, cake flour and egg whites together.
• In a mixing bowl pour the egg whites and whip with a hand held blender until it gets frothy
• Keep the blender at high while generously adding the sugar until it comes to a stiff peak
• Fold in the mixture(almond flour, sugar, cake flour and egg whites) and mix everything together.
• Pour the mixture over a cookie mold or pipe it according to your requirements
• Bake it in the oven until it get a even golden brown color.

Crystal maze

Sugar decoration

Lobster salad with Mint oil and petite greens

I started a conversation with my long lost friend on the net, as we were about to say audios amigo, he reminded me that he was going to the farm in arizona which harvested lobsters. That sparked an idea of posting this wonderful recipe that i tried during my stay at arizona. It is not a time consuming process but a simple and easy one that can be done with ease.

Makes 4 portions

Ingredients

Lobster claws 4ea

Extra virgin Olive oil 2.5tsp

White wine 1.5 cup

Salt to taste

Peppercorns whole 1tsp

Thyme 3stems

Shallots chopped 2tsp

Bay leaf 1ea

For the salad:

Basil leaves 1/2cup

Blood beets petite 1/2cup

Lemon zest 1ea

For the Dressing:

Lemon juice 1ea

Mustard 1/2tsp

Blood orange juice 1ea

Extra virgin olive oil 2Tbsp

Salt and pepper to taste

For the Mint oil:

Water 3cups

Extra virgin oilve oil 3/4cup

For garinsh:

Apple (thinly sliced) 1ea

Method:

• In a shallow pot pour the put the olive oil saute the shallots put the peppercorns and then add the white wine to this.
• Place the lobster claws in the pan with the liquid and add the bayleaves, thyme add salt, cover it and let in simmer the liquid until it is reduced to 1/4th.
• Break the claw and extract the meat and keep aside.
• In a bowl place the mustard add the olive oil and mix thoroughly, gently add the lemon juice and keep whisking and then add in the blood orange juice similarly, saeason and keep it aside.
• To make the mint oil, pour the water in a shallow pot bring to a boil (have ice bath ready before starting), plunge mint leaves into the boiling water for 25 seconds, and immedietly plundge into the ice bath.
• Remove the mint leaves patt it dry on a paper towel and place it in a blender, add the extra virgin olive oil and blend it thoroughly
• Strain it through a cheese cloth or coffee filter.
• Line a tray with parchment paper and spray it with oil, place the sliced apples on top and place another clean tray flat on top and place it on a hot surface and dry it.
• When it is ready for service toss the greens in the dressing and place it on the plate. Place the extracted claw meat on the plate and drizzle with the dressing.
• Drizzle the mint oil around the salad and garnish with the apple slice.

Avial a Indian dish making waves

Avial goes with rice and also with Indian bread (Chappati)Avial in its true form

When my wife called me to talk about the posts on my blog she was very much enthusiastic in her voice and she told i have a surprise for you. I was eager, to know what was in this surprise for me and here it is the surprise she gave me. My mother and wife, made sure that the photo's were taken of the dish with the accompliments and sent it to me.

Indian dishes, have a unique flavor with the addition to spices that has come down from generations. This is reflected in every households in India. Festivals that are celebrated in India, has its relation to food. It is common throughout the country to have a unique dish that gets its origin in a perticular state or region. Towards the south of India is a state called Kerala, were my parents are from, they bought with them the regions most famous dish avial, when they decided to settle in Bangalore (another state in south India).

Yield 5 portions

Ingredients:

Carrots jardiniere 2 oz

Drumstick jardiniere 2 oz

French beans jardiniere 2 oz

Turnips jardiniere 2 oz

Potato jardiniere 2 oz

Plantain jardiniere 2 oz

Yam jardiniere 2 oz

Eggplant jardiniere 2 oz

Radish jardiniere 2 oz

Curry leaves whole 1/2 oz

Coconut Oil 4 tsp

Turmeric powder 1/2 tsp

Salt to taste

Water 1 Cup

For the Sauce:

Coconut grated 4 oz (1 ea)

Thai bird chili 2 ea

Cumin Seeds 1/2 oz

Coriender Seeds 1/2 oz

Yoghut 1/2 cup

Method:

• Wash the vegetable thorough and cut them into jardiniere.
• Add salt, turmeric powder, curryleaves, one thai bird chili to the vegetables (except the plantains, beans and potato steam seperately), steam them in a covered pan with the water.
• In a blender add the grated coconut, 1 thai bird chili, cumin seeds, coriender seeds and yoghut and whip it up to a fine puree.
• Remove the half boiled vegetables from the pan and pour the puree and heat it up until it comes to a simmer.
• Add all the vegetables to the puree in the pan and cook it covered for about 8 minutes.
• Once cooked add Coconut oil on the top and place it covered until service.

During service the avial can be garnished with fried curry leaves and grated dry coconut (not in photo)

Dover sole paupiette vin blanc

Dover sole paupiette vin blan

As i had mentioned in my earlier post there is nothing like starting the day with a good breakfast, it is the same with starting a dish with a objective that unique taste and bringing out the true flavors in them. Dover sole needs to be handled gently as it is quite tender when fresh and also once cooked. With a thin flesh the filet can be shaped into a paupiette and also hold stuffining in them. This dish that i would like to present here is served in different ways, but to bring out the uniqueness of this fish i chose this recipe.

Yield: 5 portions

Ingredients

Flounder fillets 2 lb.
Red pepper, Julienne, blanched 1 ea.
Carrot, Julienne, blanched 1.5 oz.
Yellow squash, Julienne 1 oz.
Zucchini, Julienne 1 oz.
Salt and white pepper, ground. as needed
Butter, whole 1/2 oz.
Shallots, minced 1 ea.
White wine 1/2 Cup

Fish fumet 3/4pint.
Fish Veloute 3/4 pint.

Heavy cream 1/2 Cup
Lemon juice, (optional) t.t.
Salt and white pepper, ground. t.t.

For the spinach:

Fresh spinach without stem 1 lb

Mushroom (any) sliced 10 oz

For the fish fumet:

Method:

• Trim sole fillets, portion at 2.5 oz. each (usually 1 ea. fillets). Place fillets skin-side up.Season with salt and white pepper. Place vegetable julienne across thefillet. Roll (or fold) the fillets, (tail to head).
• Briskly butter a shallow pan lightly with whole butter(reserve butter for spinach), sprinkle with shallots evenly.
• Place sole/vegetable rolls on the bed of shallots, add wine and fish fumet.
• Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper just enough to cover the pan for the moisture to be induced into the fillet. Place entire pan in 300-325ºF oven.
• Check the fillet after about 5 minutes, press against the flesh to check for doneness if gives to pressure then it should be done.
• Remove sole and place in warm area.
• Place pan with the liquid (seasoned) over direct heat and reduce by 2/3. Add the veloute, and simmer for 1-2 minutes Add cream, reduce to nappé’(should coat the surface of the spoon), seasoning to taste with salt, white pepper and hint of lemon juice (if needed).
• Strain through fine strainer. Hold until ready to serve.
• In a saute pan add oil, heat the oil add shallots once it is melted add the sliced muhrooms. Once it changes color, add the spinach toss it and season with salt and pepper.
• When ready for service, place the paupiette on the centre of the plate and pour the sauce around it and on the side of the fillet.
• Place the spianch on the side.

Fat facts

In recent years, our knowledge of foods have grown to a great extent. This is being used by people all over the world. The aspects that worry us the most is the fat in the food that we eat. Fat has been considered to be an untouchable, in the past years, but these non-scientific beliefs have taken a new turn. Fat is considered to have a good amount of impact on our brain development according to recent studies. There has been books on diet plans, advertisments have shown there are different pills and treatments out there to take care of the body fat and reducing fat in our body. Fat is considered to be the villain to be avoided at all times. Excess of fat is truly unhealthy due to high risk of coronary disease, obesity and certain types of cancer. Fat coushins all the vital organs, helps in maintaining body temperature.Current dietary advice places an emphasis on the type of fat with regards to the amont that needs to taken. According to the recommended dietry intake the value of fat that is needed per day is about 25-30% of the daily value.

Fat by itself is not a cause of obesity, what people fail to recognize is that the amount of calories consumed per day effects the total balance. Per gram of fat contains 9 calories, whereas 1gram of carbohydrates is 4 calories, hence it is easy to consume high amount of calories in a few bites by eating foods that are high in fat.