All recipes are created to give you rich flavors you crave, the look that you want, while still being healthy
Seared Rainbow Trout with Spring Vegetables
Serves: 2
Nutritional Facts Per Person:
Calories: 234
Fat: 6g
Carbs: 12g
Sugar: 5g
Protein: 24g
Ingredients:
2 pieces – 5 oz piece rainbow trout
7 oz – olive oil
2 oz – lemon zest
1 tbsp – garlic (minced)
4 pieces – cherry tomatoes
2 pieces – strawberries
½ cup – frozen peas
½ piece – carrot (peeled and cut into diamond shapes)
2 stalks – celery (cut into diamond shapes)
2 oz – herbs (rosemary, chives, thyme, dill, fennel)
2 stalks – scallions
1 oz – edible flowers (taken from my garden without pesticides)
2 tbsp – balsamic reduction
1 tsp – kosher salt
1 bunch – chives for garnish
2 pieces – white button mushrooms (sliced)
Method:
1/ Place 4 oz of olive oil into a small skillet, on medium heat with the lemon zest and heat for about 5 minutes. Set aside and let cool to room temperature.
2/ In a large pan take 1 oz of olive oil and place on medium high heat, add the minced garlic, herbs and sauté for 1 minute. Add peas, carrots, celery, tomatoes, strawberries, mushrooms and sauté for 3 to 5 minutes. Add 1 oz of the balsamic reduction and sauté for another minute.
3/ Cut the filet into half on a bias. Score the skin-side of the rainbow trout on a crosshatch pattern and place a generous amount of salt on the skin side( this will draw the moisture away from the skin), while adding a dash of salt on the flesh side. On a large skillet add 2 oz of olive oil and place on medium high heat. Place the flesh-side of the fish into the skillet and sauté for 2 to 3 minutes, and then turn the fish onto the other side and cook for a remaining 4 minutes or until skin is crispy.
4/ Take your plate and arrange your fish, infused oil, balsamic reduction and spring vegetables using your own presentation style. Add your edible flowers and garnish with chives.
Best Chocolate Chip Cookies Ever
Ingredients
1 piece – egg
1 piece – egg yolk
¾ cup – A/P flour
1 cup – bread flour
2 tsp - salt
1 tsp – baking soda
1 cup – butter (browned) add water if not enough butter/ make sure that butter is cooled off before adding to batter
1 cup – dark brown sugar
½ cup – white sugar
2 tsp – vanilla
1 tsp – espresso powder
5oz – dark chocolate chunk (chopped)
½ cup – semi sweet chocolate chips
Method
1/ Cream sugar and butter together
2/ Sift A/P flour, bread flour, salt, baking soda, espresso
3/ Add your eggs to sugar butter mixture and then fold in flour mixture
4/ Fold in chocolate pieces into mixture
5/ Make round ball of cookie mix and set aside into cooler for 24 hours
6/ Bake in pre-heated 350 degree oven for 12-15 minutes until edges are a golden brown
Best Brownie Ever
Ingredients
8 oz – Chocolate (Dark Bar)
¼ cup – Dutch Chocolate process (plus ½ cup mix with the flour)
1 tbsp – espresso powder
1 ¼ cup – unsalted butter (melted)
2 cup – granulated sugar
½ cup – dark brown sugar
2 tsp – vanilla extract
2 tsp – salt
6 pieces – eggs
1 cup flour
Method
1/ Prep baking dish with butter and parchment paper
2/ Place chocolate, ¼ cup Dutch cocoa powder, espresso powder and into melted butter to create ganache
3/ Beat eggs and slowly add sugar (beat for 10 minutes/ until consistency of very thick pancake mix)
4/ Fold in Ganache to mixture
5/ Sift ½ cup Dutch cocoa powder and flour
6/ Fold dry ingredients to wet
7/ Place into seasoned pan and place into preheated 350-degree oven for 20 minutes
8/ Slam baking dish to release air bubbles and create a dense brownie. Add 1 tsp of sea salt evenly throughout on top of brownie.
9/ Place brownie back into oven to remain baking for another 25 minutes
10/ Remove out of baking dish and slice into even portions. Let cool for 20 minutes and watch it disappear.
Roast Chicken Dinner
Best Ever Chicken Noodle Soup
It has been a crazy time and people are always trying to save money and look for ways to stretch their budget. As a chef you are always looking at ways of utilizing your food and products in more ways than one, like grabbing a roast chicken from your local grocery store and making a dinner of deboned roast chicken, herb potatoes, and regional vegetables. Take the bones from the chicken and place them in a large pot with your mirepoix (carrots, celery, and onions), some whole peppercorns, and bay leaves with 1 liter or cold water depending on the size of your chicken. Place the pot on high heat until it comes to a boil, once it comes to a boil lower the heat to a simmer for roughly 4 hours until the meat starts to fall off the bone. Skim any fat that may have settled on top and strain the stock.
This will be the base to the best chicken noodle soup ever.
Ingredients: Serves: 6
6 to 8 oz – chicken (shredded)
2 oz – celery (diced)
2 oz – carrots (diced)
2 oz – onions (diced)
2 tsp – Chinese 5 spice
2 tbsp – garlic (fine diced)
3 pcs – Bay leaf
6 sprigs - thyme
1 cup – Ditali pasta (short cut tube pasta)
2 tsp – olive oil
1 liter – chicken stock (homemade)
Method:
1/ Place your pot on high heat and add your olive oil. Add the mirepoix (onion, celery, and carrots) to the pot and sauté for 3 minutes until vegetables have soften.
2/ Add your garlic, sage and Chinese five spice and sauté for an additional 3 minutes.
3/ Place your chicken and sauté for 4 minutes.
4/ Add your chicken stock and let come to a boil, then place your noodles and remain to cook on medium heat until noodles are al dente.
5/ Season chicken noodle soup with salt and pepper.
Helpful Hints:
- Always use cold water when making any stock to have a clear appearance
- The procedure to make a beef broth is the same method but will have to be simmered for twice the length of time (beef both is an extremely popular way to take-in more collagen in your diet)