30 Apr 2011

Today we cook,another day in picture

So the real fun is to  be in the kitchen ,
and when our chef is a photographer .. … here the result
thank u Roslan   

Winter melon Soup with the ingredients

Crudo of king fish with Green jalapeno


fresh pasta
 

Pick Up Area


Small Knife one of best chefs friend

Orechiette , Vongole

Sautee" the pasta

and Plate it in a warm plate

Deep Fried baby Duck a the cutter station


missen an place


where is the service staff
..
Yakitory



Chinese Chicken Double boil soup

                                                                      Peking Duck,

U cut like that




                                         Pan Cake , Cucumbers, Spring onion , Plum sauce, plus only the skin will do ,,,


only the skin , the rest will be prepare in noodle and as roast

first plum sauce , roast duck ,

spring onion and o cucumbers if u like

ready to eat , mangiare
More to come in the next .......

28 Apr 2011

Picture that say small stories



When I browse in  my document, lot of pictures , that have represent hour and hour of work , big and small things, always come to me ,and today I find some thing that  I will like to share …


Monk fish with Portobello mushrooms, Beetroot crab dumpling with caviar , Jerusalem artichoke pave , green peas and scampi


                                                                             Green Apple  praline



  
Salmon sashimi with tapenade , Ebi , Scallop with Gorinzo and seaweed , Figs Vincotto


                                                             Cristine our love our hostess
 I think we was tiring  to make  shoot,,, but  the veal was too  roe ....


Lot Of Friends
                                                                    King Crab Legs

                                                              Bresaola and grill peach

                                                                   seafood and Squid Ink Risotto
                                    Goose Liver , Stew Lentil , raspberry ........... Love it
                                 Aurora lamb, Best ever Lamb Brand use by Us for Grill


Brioche



                                                                 Maccaron.........................


Hope u like it .............. as i Do

green apple sorbet

Green Apple sorbet

Ingredients for 10 portions:

Green Apple-1):

Gr. 500 of Green Apple
2.5 dl 30 ° b syrup (sugar 1 kg-1)
1.5 dl of water
dl 2 lemon juice
0.5 dl. water Green

2-green water):

100 gr. of leaves
dl. water 0.3





Preparation:

2-green water):

Blend the spinach leaves with water
With the help of wringing a towel in a basin, spinach smoothies
Collects water green in glass jar

Green Apple-1):

Clean leaving skin Green apples
Cut into pieces
Combine water and syrup, lemon juice
Blend everything
Filter with a Chinese strainer to large holes
Correct color with green water pleasure

Finishing and presentation

Put in ice-cream machine
Serve in a crispy waffle
Decorate with fruit, mint leaf and coloured decoration of sugar


To Freeze in Paco jet blast to 30 ° c or less for a night in the freezer

27 Apr 2011

Chef table our way ......


I have to admit , it  was a long night with few friends, down the hill ,and maybe too much cider, live music and......... is all because of the Chef table… …. And the Six girls that come with us … me and the Kitchen crew… and the Special one ,,,,,,,,,,,
today super car and Girl party launch



 

I am , late and in  my kitchen door, there is a note  laminated , stated C.R.A.P    ,..........yes  thank u
i know i look like that %***”
  i forgot....... today  is  where we kick out the cost reduction action plan ...

New sticker all around, but ,since no one, will never use it ,and never brother ...I wonder why they wan  to do that ,and why our manager insist on this .
Well no matter today  it ' gone turn all okay…………… i repeat to my self ,,, is gone be good ....





So here I explain the chef table :
How to have a date at u working place


So in our  restaurant , the kitchen is a  kind of open kitchen (half open kitchen) with big pass , where u can see us and I can see you ....
 Like a well organize military squadron   in the Kitchen,  we the crew , will chose our girl, or girls ,woman target….  ,she must be pretty single and she gone be ours or AKA mine  ,,,,,,,,,,,,
First step , ask hostess to inform us  if any  single girl walking alone , must be bored look , most probably with a book to read, cose she does not have any one today , she must look like she just broke with the boyfriend or just fight …  or a couple of girlfriends o a group… in some case a  “couple”  with wife super active ,half drunk , husband very bored and  not in mood …
Why ask  hostess ??
No one know better that  our hostess : she is a mind reader r, expert in broke relationship , she has a new boyfriend every day, has a million girls confession , a millions girlfriends ………….  And she know what she want ..
So   ….
After found the girl or the Lucky one  ......she  The Hostess will inform us ( we will of course price her with a dessert or what ever alter in the evening )


After she,  ( our girl ) will seat ,  champagne from the bar complimentary ,,, free starter , mostly ,fish, caviar , salmon etc ..,  never be cheap , the waiter will  announce to her  o them that today the chef will take care about , cose they are  in a special table : ;;;;;out of our 20 tables , it never exist one  but yes every one believe it ….
As the starter come in , the  waiter explain and offer the champagne , I will visit to the table ,,,,explain that I will be happy to cook a special meal , starter , first course  ,,,,, i will  tell a bite of story of the season where we are in  , take the order and go back to the kitchen and start to prepare all things,,,,


Lobster with sun dried tomato


Escargot

During the time i will prepare the food ,the  Hostess will appear again and confess that she very lucky today cose she this things happen so rare( Jagain  , manager also middle of the dinner will also visit to see if she is  ok ….. and before dessert  I will  go to see if all ok…. u need to visit the table few  time, include the manager and the Maitre D .........   U need to make them fell important ..\

a t this point normally 90% of single lady with girl friend , will send a rose to Ir kitchen as gesture of gratitude ( roses are in all our table  ) then i  will serve  dessert chocolate , digestive ,,,,,,,,,,  at this point , sit on the table and have the digestive with them and start long conversation on why the lobster was so special and why the wine is so good and so on ... she will give u the number address and normally the ride home,.....


 




 dessert a lot girls normally love it ..




Note : if she cannot take alcohol ,or she is really in good mood , most probably half of the dinner I will disappear with her in my office to get back just before main course ,,,,,,,,,, rose will be forgotten ............
Each one of Chef's has his version it depend of mood and Season ::::)



But we where talking of CRAP and Function ??

Super Car Function

Porsche

Actually here the format , if u need more give a buzz and write me a comment



CRAP
COST . REDUCTION, EXAMPLE TABULATE  


Area Need to Check                           Action To Be Taken                                       Saving
Cold Section                                                                                                                                                                                                 
Cake display                             Switch on light from 12-3 , 6-11                       Electricity usage                                                                       
All power point in kitchen      Switch off all the time when not in use                  Electricity usage                                                        Example: kitchen aid
Hot Section                                                                                                                                                                                                      
Salamander                     Switch off during 3 to 6 ,switch on when use                      Gas Usage                                                                       
Charbroiler                                 Switch off 1 side during 3 to 6                                 Gas Usage                                                                       
Hot pan                                      Switch off 1 side during 3 to 6                                 Gas Usage                                                                       
Bain Marie                                       Switch off during 3 to 6                             Electricity usage                                                                       
Production Section                                                                                                                                                                                           
Deep fryer                                       Switch off during 3 to 6                                      Gas usage                                                                       
Kitchen Lighting                               Switch off during 3 to 6                             Electricity usage                                                                       
Combi Oven                                    Switch on when needed                             Electricity usage                                                                       
Washing area                              Switch off light during 3 to 6                          Electricity usage                                                                       
Washing machine                            Switch off during 3 to 6                 Water & electricity usage                                                                       

Remarks: Disciplinary action will be taken if any staff didn’t follow this cost saving schedule.
Teamwork ensures SUCCESS


Verified by

___________________                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     
Outlet Chef In Charge







leave me a comment i think i still drunk ..

The story of the tiramisu "& the Legend

Well have to said that with it I gone start a whole endless conversation about this dessert, but well is time to get some of the story out of it …. And here what I found and have …

The first clue of tiramisu , is by the famous Italian gastronome Giuseppe Maffioli. In his book Il ghiottone Veneto (The Venetian Glutton) first published in 1968, he talks extensively about zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region, a coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the “Repubblica Serenissima” (“The Most Serene Republic”) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.

 Mention by the book
“The groom’,” says Maffioli, “at the end of the long wedding banquet, maliciously teasing, gave him a big bottle of zabajon before the couple retired to guarantee a successful and prolonged honeymoon.” “The zabajon,” Maffioli continues, “sometimes had whipped cream added, but in this case was served very cold, almost frozen, and accompanied by baicoli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice.” The combination of added whipped cream, the serving temperature, and the cookies are close to the modern Tiramisu’ recipe. And even the allusion to the energetic properties of the zabaglione seem to refer to Tiramisu’s name.

in another note  the oldest recipe I could find was in a book by Giovanni Capnist titled I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. Capnist writes that tiramisu’ is “a recent recipe with infinite variations from the town of Treviso” and a “discovery of restaurants more than family tradition.”

But the final word on the origin of Tiramisu’ is from a  book by Fernando e Tina Raris named La Marca Gastronomica published in 1998. It is a book entirely dedicated to the cuisine of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name immediately became popular, and this cake was copied by many restaurants first in Treviso, then all around Italy.”

The restaurant “Le Beccherie” still makes the dessert with the classic recipe. They use ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, the owners of the restaurant, regret not having patented the name and the recipe to avoid all the speculation and guessing about the origin of this cake and the diffusion of so many recipes that have nothing to do with the original Tiramisu’.

Infinite are the  variations of Tiramisu’, but the classic one, the recipe from Le Beccherie u may find in some web research .  The original recipe includes the use of raw eggs , and in today living stile ,in order to avoid the danger of salmonella, u should use free salmonella eggs or cook the cream in Bain Marie or use the Sugar “bomb “ at 120 degree in the eggs when u whip.

here again  a footnote in the history of travel in the world of delicious Tiramisu `:::

It has always topped the list of most popular desserts. In Italy and abroad "for the Greedy" has confirmed a favorite dessert for the "sweets". Nevertheless, the origins of tiramisu `
Tuscany, it seems. Or maybe the Veneto. Both regions boast the fact
authorship of this unique delight. Determine right and wrong becomes
complicated when the story strays into legend and the great time spent
beyond any possibility of objective verification.
In any event, the most accepted version of the history of tiramisu or place the birth in the late seventeenth century.
The sweet, it is said, was born in Siena, the occasion was a visit of the then
Grand Duke of Tuscany, Cosimo de 'Medici. Vain and spendthrift
lover of opulence, apparently, even
rather greedy and did not fail to appreciate the new proprietary
in his honor, was dubbed "Soup of the Duke."
Is that many from the Grand Duchy of Tuscany port `in Treviso, after that` in Venice, where the award affrodisiache virtue.
 so Is the tiramisu is my favorite dessert and I think it is for most people, indeed I am sure in the light of my work around the  world .....
I must say that as a child  the only course I wanted to have was the half  pan  of it ..... ......... With Raw eggs , Espresso coffee , Marsala wine  , cream and Savoiardi Biscuits ….
But of course now day give rise to variations in the enriching pleasure .... is chefs speciality so ……. coffee with sugar and liqueur, are  replaced with any other liquid like tea, Sake , fruit teas and infusions, thus giving rise to `tiramisu with fruit, ice, and stick up for people suffering from food allergies very sensitive topic to me healthy versions without dairy products, soy milk or rice cereals ... .......... or alternative to coffee , barley coffee with and endless version of variation, presentation and taste




Tiramisu
150gm                  white sugar
5 nos                    egg yolk
500gm                mascarpone cheese
500ml                   whipping cream
1 pkt                     sponge finger “ savoiardi “
500ml                   espresso coffee
100 ml                  Marsala Wine
Garnish bitter cocoa powder
Method
             Beat sugar and egg yolk until pale in colors
             Prepare the coffee mixture with the marsala in a bowl
             Add mascarpone cream cheese and fold gently until smooth
             Whipped whipping cream until fluffy then fold into cream cheese mixture and chill.
             Dip sponge finger quickly in espresso coffee one at a time and arrange them in a rectangular serving dish.
             Cover the biscuits with the cream mixture. Arrange again the sponge finger ( follow the first step) and top with remaining cream cheese mixture. Chilled it in chiller.
             Sprinkle the top with bitter cocoa powder before serving.

             Note: This recipe, suggests the use of raw eggs.
Using raw eggs could expose to the danger of salmonella.
We recommend either using eggs from a known source that guarantees salmonella-free eggs, or following the recipe prepared with zabaglione cooked bain-marie and whipped cream. This prevents the presence of any bacteria.

Almond Tiramisu
Tiramisu com mandorle
Ingredient :
1 no Vanilla Sponge cake              
                                                           
Filling                                 
300 gm  mascarpone cheese or cream cheese                     
259 gm whipped cream  
100 gm sugar                                   
3 nos egg yolk                  
150 gm shaved choc                      
                                            
Method                                                           
Whisk the sugar and cream cheese till smooth.
Put in egg yolh one by one.
Fold in the whipped cream .
optional you can put 1 tbsp cream sherry or brandy inside)              
150 gm shaved choc                      

Almond praline               
300 gm whole shelled almond      (roasted)
300 gm sugar                                   
100 ml water                                   
                                                           
Method                                                           
Boil sugar and water till caramelized.
Put in roasted almond and stir well and pour on greased aluminium foil.
When the almond already cold pound it.
                                                           
250 ml coffee syrup                       
(optional you can put 1 tbsp cream sherry or brandy inside)
                                                           
In a cake Mould                                                           
Cut vanilla sponge cake into 2 pcs     
sprinkle with coffee syrup            
spread 1/2 of cheese filling and put the shaved chocolate
and put the left over cheese filling.
Cover with sponge cake and sprinkle the coffee syrup.
put in the chiller overnight.
Loose the cake from the Mold
Whipped 200gm whipping cream and cover all over the cake.
Cover the cake with almond praline.
Serve with strawberry puree.

24 Apr 2011

i like Eggs cose ,,,, they are remind me when I was poor and I was child

This is ,,, when  I start the  conversation with her ,,,,

And yes is true,,, how many memory  and reality,,,
 Eggs what a  great  food, here is what I have done for u ....

today is Easter, and not need to have many recipe written ,,, i just wan eat ...


Frittata Zucchini Brie , Rucola , caramelize Pear


She is Hungry , With Mushrooms , Potato & ...........



OK can Do

Love warm croissant with gelato,,,, in Italy i have it every day in the morning ,,,,mamma come back...


Frittata Zucchini and Brie ugly version
 Yyayaya this was the first version ,,,,,,,,,,,,, but taste so good




My Italian Dream ,,,
 

Choc ,,,,, Warm





in Swiss ,, Snaps & Coffe to make u morning go easy
  
I remember when Young, to have fresh eggs from the nest  , make a hole  and drink it out ... I want go back to my home town ,,,, Thank u Mum for the call today is Easter ,,
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