Tarte Aux Poires à la Mode

Pear Tart à la Mode

Serves 6

Ingredients

The dough

2 1/4 cups all-purpose flour

1/3 cup sugar

1 teaspoon salt

12 tablespoon unsalted butter

1 egg yolk

1/3 cup ice water

The filling

10 small pears

4 tablespoon unsalted butter

1/3 cup sugar

1 tablespoon vanilla

1/3 cup Armagnac

1 1/2 cup vanilla ice cream

3 tablespoon maple syrup

Directions

For the dough, place the flour, sugar and salt in a bowl and whisk to combine. Add the butter and using two knives scissors style, incorporate the butter until the mixture resembles very coarse sand. Add the yolk and the water and mix to combine. The dough should just barely hold together, if it doesn’t add more cold water a little at a time. Transfer the dough to a lightly floured surface and knead for about 1 minute. Until it comes together. Shape into a disk and wrap in plastic film, Refrigerated until well chilled, at least one hour.

Preheat the oven to 350. Chill a baking sheet in the freezer and six plates in the refrigerator.

For the filling, peel the pears and thinly sliced them. Melt the butter in a large ovenproof nonstick sauté pan and add vanilla. Cook until the sugar has melted and is lightly golden. Add the pears and cook over medium heat until the fruit gives up its liquid and it has evaporated, about 5 minutes. Add the Armagnac and cook until the fruit is softened and lightly golden, another 10 minutes or so. Place in the oven to caramelize, about 10 minutes.

Meanwhile roll out the dough to less than 14 inch thick. Using a ring mold cut out 6 circles of dough. Place on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until crisp and golden brown. Cool on a rack.

To serve the dessert, you must quickly work as possible, as the ice cream will melt quickly. Place the tart shell on a baking sheet and place a ring mold on top of each. Fill each ring mold about halfway with the pear mixture and flatten the top with a spoon. Remove the molds and clean them.

Place the ring on the chilled baking sheet and fill each about halfway with ice cream. Using a large spatula, transfer the ice cream, in the molds, to the six chilled plates. Remove the ring molds and top with the pear tarts, pressing down to connect the tart crust and ice cream. Drizzle the maple syrup evenly over each dessert. Serve immediately.

"A Return to Cooking” by Eric Ripert and Michael Ruhlman

Tuna with Ratatouille

Seared Tuna with Ratatouille 
Serves 6

Ingredients

½ cup extra-virgin olive oil

2 red bell peppers, cored, seeded, and cut into ½-inch dice

1 large onion, cut into ½-inch dice

2 small zucchini, cut into ½-inch dice

3 tomatoes, seeded and cut into ½-inch dice

1 head garlic, cloves separated, peeled, and thinly sliced

2 tablespoon chopped fresh oregano

2 medium eggplants, peeled and cut into ½-inch dice

Fine sea salt and freshly ground white pepper

1 cup chicken stock

2 tablespoon fresh lime juice

2 tablespoon canola oil

Six 6-ounce tuna steaks

1 tablespoon basil julienne

2 tablespoon soy sauce

Directions

For the ratatouille, heat ¼ cup of the olive oil in a large sauté pan over medium-high heat.  Add the red peppers and onions and cook until tender, 5 to 7 minutes.  Then add the zucchini, tomatoes, garlic, and 1 tablespoon of the oregano and cook until the vegetables are tender, 5 to 7 minutes.

Add the eggplant and season with the salt and pepper.  Cook for another 5 minutes.  Add the chicken stock and cook until it has been almost completely absorbed, about 5 minutes.  Add the lime juice and stir to combine.

Meanwhile, for the tuna, heat 1 tablespoon of the canola oil in each of two large nonstick sauté pans over high heat.  Season the tuna generously on both sides with salt and pepper and drizzle 1 teaspoon of the olive oil over each.  Sprinkle each tuna with ½ teaspoon oregano leaves.  When the oil is hot, sear the tuna steaks, turning once, until golden on both sides, about 2 minutes per side.  The tuna should be warm in the center but still quite rare.

To serve, spoon about ½ cup of the warmed ratatouille onto each plate.  Sprinkle the basil julienne over the ratatouille.  Top each portion with a tuna steak.  Drizzle 1 teaspoon each of the soy sauce and the remaining extra virgin olive oil over the ratatouille on each plate.  Serve immediately.

"A Return to Cooking” by Eric Ripert and Michael Ruhlman

Portobello and Eggplant Tart

This recipe is from the Book "A Return To Cooking" author Eric Ripert.

This is a very elegant way to serve a Portobello, sliced and serve in a crunchy phyllo shell, with a spread of eggplant (eggplant and mushrooms is always a good combination). All the components can be prepared ahead of time and rewarmed, but you must ensemble the dish at the last minute, or the phyllo will become soggy.

Portobello and Eggplant Tart

Serves 6

Ingredients

6 3½ inch Portobello mushrooms

10 garlic cloves, peeled

¾ cup extra virgin olive oil

3 rosemary spring

Fine sea salt and freshly ground white pepper

8 tablespoon unsalted butter

5 sheet phyllo dough

5 eggplants, peeled and cut into ½ inch dice (about 3 cups)

3 tablespoon diced red onion

Directions

Preheat the oven to 400 F

For the mushrooms, remove the stems. Place the mushrooms on a baking sheet. Roughly chop 8 of the garlic cloves. Drizzle ½ cup of the olive over the mushroom, making sure they are thoroughly coated on top and bottom. then scatter the garlic over the mushrooms. Cut each rosemary spring in half and place one on each mushroom. Season with salt and pepper.

Roast the mushrooms until they have released their liquids, about 15 minutes. Set aside to cool briefly. Leave the oven on.

Melt the butter in a small pan. Place one phyllo sheet on your cutting board and brush with the melted butter. Top with another phyllo sheet and brush with butter. Continue in this manner until are the sheet are used. Using a 3 ½ inch ring mold or cookie cutter, cut out six circles of dough. Placed the circles on a parchment -lined baking sheet.

Bake the phyllo until golden brown and flaky, about 15 minutes. Remove from the oven and let cool. Reduce the temperature oven to 350 F.

Meanwhile, when the mushrooms are cool enough to handle, discard the rosemary and garlic. Press on the mushrooms to release their liquid, and then strain the juices that have collected on the baking sheet. Pour the mushroom jus into a small saucepan and set aside. Slice the mushrooms on the bias into ¼ inch thick slices, but do not separate the slices. Set aside on a baking sheet.

Peel and chop the remaining garlic cloves. In a large sauté pan, heat the remaining ¼ cup olive oil over high heat. Add the eggplant and toss to coat. Add the garlic and red onion and season with salt and pepper. Cut until the vegetables are tender, 3 to 5 minutes. Remove from the heat.

Just before serving, place the oven to warm. Warn the mushroom jus. Gently reheat the eggplant mixture if necessary.

To serve, place a phyllo round in the center of each plate. Top with the eggplant mixture. Remove the mushrooms from the oven and invert one onto each portion of phyllo. Drizzle the mushroom jus around the plats. Serve immediately.

Reina Pepiada Arepa Chips

Reina Pepiada Arepa Chips

4 Servings

Ingredients:

Chicken:

1 Tablespoon vegetable oil

1 cup onions, diced

2 Tablespoons garlic, minced

12 ounces white meat chicken, finely diced

4 Tablespoons homemade mayonnaise (or substitute commercial mayonnaise)

1 teaspoon Tabasco sauce

1 ripe avocado

2 Tablespoons fresh cilantro, chopped

Salt and pepper

Arepa chips:

1 cup Harina Pan corn flour

1 cup water

1 teaspoon olive oil

Method:

For chicken:

Heat a sauté pan on medium heat. Add vegetable oil, onions and garlic and cook until caramelized. Add the chicken, season with salt and pepper, and cook for 10 minutes while stirring with a wooden spoon. When the chicken is done, remove from heat and transfer to a bowl to cool in the refrigerator. Once the chicken has cooled, mix it with homemade mayonnaise, Tabasco sauce and salt and pepper.

In another bowl, mash avocado and cilantro with a fork, and season mixture with salt and pepper.

For arepa chips:

Add corn flour, water and olive oil to a bowl. Mix the ingredients and knead dough until it forms a uniform ball. On a Silpat, roll out dough with a rolling pin until it is very thin. Cut dough into round circles using a cookie cutter.

In a preheated 400°F oven, bake circles on the Silpat for 8 minutes. The chips are ready when they are almond colored.

For presentation, assemble a four-tier tower, placing an arepa chip on the bottom, then adding a small amount of chicken, mashed avocado and topping with another chip. Repeat this four times. When finished, garnish with cilantro oil or additional chopped cilantro.

Pineapple Upside-Down Cake

Thomas Keller’s Pineapple Upside-Down Cake, the owner of exclusive restaurants like Per Se and French Laundry, Thomas Keller always has a fresh take on classic cookery. Here, he puts his own twist on one of America’s most iconic desserts with a recipe from the Ad Hoc at Home.

Pineapple Upside-Down Cake

Serves 8

Here is another slightly quirky entry from the American tradition, pineapple upside-down cake. I have some affection for canned pineapple for nostalgic reasons, but we use fresh pineapple here for a more elegant dessert. Again, think of this as a general template that you can use for different fruits, and they all work wonderfully. We make what we call a “pan schmear” of butter and brown sugar, top it with the fruit, and pour the cake batter over the top. The recipe makes more schmear than you need, but it is difficult to make less. It will keep for a couple of weeks in the refrigerator, ready when you want to make another cake, or it can be frozen.

PAN SCHMEAR

8 tablespoons (1 stick; 4 ounces) unsalted butter, at room temperature

1 1/2 tablespoons honey

1/2 teaspoon dark rum

1 cup packed light brown sugar

1/4 teaspoon vanilla paste or pure vanilla extract

Kosher salt

1 Gold (extra-sweet) pineapple

CAKE

1 1/3 cups cake flour

2 teaspoons baking powder

8 tablespoons (1 stick; 4 ounces) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons granulated sugar

1/2 teaspoon vanilla paste or pure vanilla extract

2 large eggs

1 tablespoon plus 1 teaspoon milk

INSTRUCTIONS

Preheat the oven to 350°F.

In the bowl of a stand mixer fi tted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended.

Spread one cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into J-inch-thick slices.

Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Reserve any extra pineapple for another use.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla.

Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating just until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes.

Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean.

Cool the cake in the pan on a cooling rack for 20 to 30 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover cake can be stored at room temperature for up to 2 days.)

Salmon Ceviche

Para ver esta receta en español haz click aqui.

Salmon ceviche with guacamole and white corn tortilla chips

Ingredients

1 pound of diced fresh salmon

4 tablespoons mild pepper rings cut in very small dices

4 tablespoons of Tabasco sauce

6 teaspoons of fine cut cilantro

1 tablespoons of Thai fish sauce

8 tablespoons of lime juice

4 teaspoons of finely diced leeks

1 avocado

1/2 of a finely diced onion

White Corn Tortillas Chips

Salt

Directions

Dice the salmon into half-inch pieces. Add the lime juice, the fish sauce, 3 tablespoon of Tabasco sauce, the cilantro, the mild pepper rings and the finely dice leeks. Let the mixture sit for five minutes.

For guacamole, take the skin off the avocado and with a fork, mash the avocado and add the onion, the rest of the cilantro, the pepper ring, the Tabasco and salt.

Place the guacamole in the middle of plate then add the salmon around the guacamole. Then add white corn chips around the rim of the plate.

Roasted Tomato Risotto

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Roasted Tomato Risotto

Ingredients

2 tablespoons olive oil

1 onion, peeled and diced

1 ½ cups Arborio rice or other short-grain rice

Kosher salt and freshly ground black pepper

6 to 8 cups Chicken Stock

3 roasted tomato halves, recipe follows, chopped

4 roasted garlic cloves, recipe follows, peeled and chopped

1 tablespoon unsalted butter

¼ cup freshly grated Parmigiano-Reggiano

Directions

Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.

Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.

Roasted Tomatoes and Garlic

Para ver esta receta en español haz click aqui.

Roasted Tomatoes and Garlic

Ingredients

20 ripe tomatoes, stems and cores removed

2 large heads garlic, divided into unpeeled cloves

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 sprigs fresh thyme

Directions

Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.

Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.

Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.

Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice.

Decadent Warm Soft Chocolate Cake

Para ver esta receta en español haz click aqui.

One of my favorite desserts to prepare for my guests is the Warm Soft Chocolate Cake. The warm gooey center, not unlike chocolate molten lava, is so sinfully decadent. It’s very surprising how easy it is to prepare. It’s an impressive dessert too. The only trick lies in the timing. In my oven it takes exactly 8 minutes. It is great served with vanilla ice cream .

Warm Soft Chocolate Cake

Serves 4

Ingredients

8 tablespoon unsalted butter

2 teaspoon all-purpose flour

4 oz bittersweet chocolate

2 large eggs

2 egg yolks

¼ cup sugar

Directions

Preheat oven to 450°F. Butter and lightly flour 4 6-ounce molds, custard cups, ramekins, or similar containers. Tap out excess flour. Either in a double boiler or small saucepan, gently heat butter and chocolate together until chocolate is almost completely melted. In the meantime, beat eggs, yolks, and sugar together with a whisk or electric beater until light and thick.

Beat melted chocolate and butter together. While still warm, pour into egg mixture, and then quickly beat in flour until combined.

Divide batter among molds. (At this point you can refrigerate desserts for several hours, until ready to eat. Bring to room temperature before cooking.)

Bake molds on a baking sheet for 10 to 12 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit about 10 seconds. Unmold by lifting up one corner of mold; cake will fall out onto plate. Serve with lightly sweetened whipped cream or vanilla ice cream.

Octopus Carpaccio

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Carpaccio of Octopus

Serves 6

Ingredients:

1 large octopus

1 yellow onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3 fresh parsley sprigs

2 fresh thyme sprigs

2 bay leaves

2 cups of red wine

4 cups of water

½ cup olive oil

2 tablespoons Spanish paprika

3 tablespoons finely chopped black olives

3 tablespoons finely chopped Ciboulette (small chive)

Directions

Place the water, wine, onion, carrot, celery, bay leave, parsley and thyme into a pot. Bring to the boil then add the octopus into the pot and reduce the heat to simmer for 40 minutes, or until the octopus is tender.

Remove the octopus from the stock and reduce the heat to low and allow the stock to reduce to ½ cup.

Allow the octopus to cool, then roll up in cling film to form a sausage shape and chill in the fridge.

Heat the olive oil in a frying pan over a medium heat. Add the Spanish Paprika and a teaspoon of salt, cook for a couple of minutes, strain well.

Once the octopus is very cold and holding its shape, using a large, very sharp knife, slice it into thin sheets.

To serve, place the slices of octopus onto each plate. Drizzle over the Paprika Oil, Garnish the plate with the chopped black olives and Ciboulette. Add the wine reduction around.

Boiling Octopus Tips

Freezing fresh octopus first; then boiling it for 35-40 minutes, lifting it three times out of the boiling water for a few seconds and then re-submerging it.

Chez L'Ami Louis in English

When I opened this window with the image of a “Chez L'Ami Louis” from a Family Album of Paris, which was hand painted by Aida Gruebler in San Antonio, Venezuela, where I go back to reconnect with my friends and myself, I did that to express my dreams, emotions, experiences and find friends.

On September 22, 2007 I started to write to others, enter to their house and to their lives, to visit their cooking and sharing recipes, the table and dreams with you.

My friends, family, nephews, neighbors have been looking at this site and have shared my dreams.

I found a space for expression and sharing, which has filled my need to be in contact with more people, impacting others and get recognition as cook.

"The deepest principle in human nature is the craving to be appreciated."

William James Quote

Strawberry Shortcake

Strawberry Shortcakes with Tarragon Cream

Serves 8

Shortcake Biscuits
1 2/3 cups flour
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 inch cubes
2/3 cup heavy cream
1 tablespoon turbinado sugar

Tarragon Cream
1/2 cup fresh tarragon leaves
1/3 cup light corn syrup
1 1/2 cups heavy cream
2 tablespoons confectioner's sugar

Tarragon-Macerated Strawberries
6 sprigs fresh tarragon
2 pints strawberries, hulled and sliced
3 tablespoons sugar

To make the biscuits: In an electric mixer combine the flour, sugar, baking powder, and salt. Add the butter and mix together until it resembles coarse meal. Add the cream and mix just until the dough comes together (it will be wet and soft). Turn the dough out onto a sheet of plastic wrap and shape into a 6 inch square, about 1 inch high. Wrap up the square and chill for about an hour.
Preheat the oven to 350 degrees. Cut the dough into 9 biscuits (you can simply cut into squares or use a round cutter - remember the biscuits will expand in the oven). Brush the tops of the biscuits lightly with cream and sprinkle the turbinado sugar over them.
Place the biscuits about 2 inches apart on a parchment lined baking sheet and bake for about 20 to 25 minutes or the biscuits are golden brown. Transfer to a wire rack to cool.
To make the tarragon cream: Bring a pot of water to a boil. Prepare a second bowl full of ice water. Put the tarragon leaves into the boiling water for about 30 seconds, then drain and plunge into the ice water. Drain and dry off the leaves. Put the leaves and corn syrup into a food processor and puree. Set the syrup aside while you are doing the strawberries.
To prepare the strawberries: twist the leaves or chop them roughly. Combine the strawberries, leaves, and sugar in a bowl and let macerate for about 20 minutes. You can taste the strawberries to make sure the tarragon flavor does not become too strong. Remove the tarragon and discard.
To finish: Strain the tarragon syrup through a sieve to get rid of any solids. Whip the cream with the confectioner's sugar until it starts to thicken, then add the syrup and continue whipping until soft peaks form.
Split 8 of the shortcake biscuits in half and place the bottoms on plates. Put some of the strawberries on top and then cover with the cream. Cover with the tops of the shortcakes and serve immediately.

Chocolate Truffles

Chocolate Truffles

 

Ingredients

1 1/4 cups heavy cream

5 ounces extra-bittersweet chocolate, finely chopped

10 ounces bittersweet chocolate, coarsely chopped

1 cup unsweetened Dutch-processed cocoa powder

Directions

In a small saucepan, bring the heavy cream to a simmer.

Place the finely chopped extra-bittersweet chocolate in a bowl. Add the hot cream over the chocolate. Let the mixture rest for 1 minute, then whisk until the chocolate is melted and smooth. Cover the chocolate and chill until the mixture is set, about 4 hours.

Using a teaspoon or a melon-baller, scoop out the truffles. Roll them in your hands to make rounded balls. Refrigerate the truffles for 15 minutes to firm them.

To make the coating, in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water, melt two thirds of the bittersweet chocolate. Remove the boiler top from over the water and add the remaining chocolate. Stir continously until the chocolate is melted and smooth and feels room temperature. (This tempers the chocolate)

Place the cocoa powder in a medium bowl. Drop the truffles one by one into the melted chocolate, turning them with a fork to coat them. Lift the truffles out of the chocolate and drop them into the cocoa powder. Roll the truffles in the cocoa until they are completely coated. They can be made up to 5 days in advance.

Yield: 2 dozen truffles