|
|
|
|
All photos above taken with my iphone via instagram, @camilleeee.
Chocolate Lavender Pie
A winter collab with Sunday Suppers...
Chocolate Lavender Pie Recipe
Crust
2 ½ cups flour
1 tsp salt
2 sticks organic butter, cut to small pieces
1 organic egg yolk
¼ cup iced water
Preheat oven to 350 degrees.
Mix together flour and salt.
Cut cold butter into flour to resemble course corn meal.
Mix together yolk and water and add to flour, knead slightly to incorporate and form dough, add more water as needed.
Chill dough to relax.
Roll out, fit to pan, blind bake for 15 minutes, checking to see if bottom is cooked though. Do not allow base to brown.
Chocolate Custard
2 cups cream
2 tbl dried lavender
8 oz bittersweet chocolate chip
1/3 cup sugar
Gently warm the cream, add lavender and steep for 3-5 minutes, strain.
Add cream, chocolate and sugar in a bain marie , stir to incorporate, warming until chocolate has melted through.
Chill slightly and pour into prepared crust.
Allow to set through (approx. 4 hours) before cutting.
Crystallized Lavender
2 tbl dried lavender
¼ cup granulated sugar
Blanch lavender in boiling water for 30 seconds.
Strain well and lightly pat dry.
While lavender is still moist roll it in sugar.
Spread on a sheet pan to dry separating clusters as best suits you.
Interview and Recipe for my alter ego hot pepper sauce...
Babette’s Hot Pepper Sauce
1/4 cup canola or olive oil
1/4 cup of sofrito
3 garlic cloves, smashed
2 tsp coriander
2 tsp cumin
6-12 scotch bonnet or habanero chilies (depending of heat intensity desired), minced
1 – 28 oz. can of crushed tomato
1 1/2 tbl brown sugar
2 pinches of salt
1 1/2 tbl vinegar
1/4 fresh ginger, peeled and minced fine
1. Gently warm the oil in a heavy bottom based pot. Add sofrito and garlic, allowing to cook through fully, browning ever so lightly.
2. Add the spices and chili, saute for 1 minute.
3. Add can of tomato, sugar and salt, bring to a boil, stirring well. Lower flame and simmer for 1/2 hour, stirring periodically so as not to burn the bottom.
4. Allow the sauce to cool, mix in the vinegar and fresh ginger adjust seasoning with salt.
5. Keep refrigerated when not in use.
1/4 cup canola or olive oil
1/4 cup of sofrito
3 garlic cloves, smashed
2 tsp coriander
2 tsp cumin
6-12 scotch bonnet or habanero chilies (depending of heat intensity desired), minced
1 – 28 oz. can of crushed tomato
1 1/2 tbl brown sugar
2 pinches of salt
1 1/2 tbl vinegar
1/4 fresh ginger, peeled and minced fine
1. Gently warm the oil in a heavy bottom based pot. Add sofrito and garlic, allowing to cook through fully, browning ever so lightly.
2. Add the spices and chili, saute for 1 minute.
3. Add can of tomato, sugar and salt, bring to a boil, stirring well. Lower flame and simmer for 1/2 hour, stirring periodically so as not to burn the bottom.
4. Allow the sauce to cool, mix in the vinegar and fresh ginger adjust seasoning with salt.
5. Keep refrigerated when not in use.
Current Trend...
DINNER SERIES
POPS OFF
The Cookery is my follow up to pop-up restos The Hunger I did last year. I along with biz partner Lelaine Lau have recently launched the new series where the setting is more intimate dinner party than busy restaurant. We set off the series with a few 5-course dinners at select venues in downtown NYC. For the month of August we have a garden party, a few rooftop dinners and picnics in the works. I hope you'll join us.
Check out a few of our recent Cookery dinners at
La Buena Vida
and
Guest of a Guest
and
The Observer
Summer 2011/NYC
www.thecookerynyc.com
photos by Nicole Franzen
Chilled parsley soup with yogurt ice cube
Caviar Toast --
urchin emulsion, herbs, vinegar powder
Gypsy Salad
Baccalaitos for the chuchifrito course
ESCOFFIER FOREVER
Petit Fours for dessert... Cake Hero and the Cookery's ode to the great Escoffier.
The China-Latinas
Chef Lee Anne Wong and I launched a pop-up that marries both of our backgrounds and pays ode to the old school Chino-Latino restaurants of NYC.
More pics from gracious host and super chef
Joey Campanaro's Little Owl Venue.
Some of our menu items for the evening.
Summer Corn Masa Gyoza
Cheffy Amanda, love her, and escabeche tostadas.
Spiced Chocolate
Horchata-Rose Petal and Cucumber-Lemongrass Palettas
Tea Sandwiches
Lonny Magazine and Sunday Suppers
asked me to develop the food for
their story of a modern tea party.
The first of this series is on tea sandwiches;
pea mash with mint, white radish, black sea salt, olive oil on rye
 |
 |
goat cheese, cucumber, sea beans, blossoming broccoli on rustic white
 |
 |
tomato, avocado, dill cured salmon on brioche
 |
 |
blue cheese, pear, honey, violas on mix grain
Rhubarb Apple Pop-Tart
Portion out dough
into 6 pieces. Put half of
the dough back in fridge until ready to use.
Roll out each portion
into rectangle.
Spoon filling onto
one half.
Brush borders with
egg-water wash
Place its half on
top, trim excess to make a perfect rectangle crimp edges.
Make a few small
splits on top.
Bake in a 400 degree
preheated oven, for 10 min or till golden.
Makes 6
Pop-Tart Dough Recipe
2 cups flour, preferably organic
1 tsp sea salt
2 tbl sugar
250 g organic butter or shortening
¼ cup iced water
1 organic egg
By hand or food processor stir together dry ingredients, cut in the butter and add water slowly until the dough adheres to itself.
Wrap and rest in fridge for at least ½ hour.
Rhubarb-Apple Filling
1 green apple, peeled & cut
1/2 cup sugar
Few gratings of nutmeg
1/4 tsp cinnamon
3-5 rhubarb stalks, depending on their size.
Pinch sea salt
2 tbls flour
Gently sauté apples in small amount of olive oil or butter, add the sugar and spice, follow with the rhubarb and sprinkle the flour when fruit is toothsome. Cool.
Pop-Tart Dough Recipe
2 cups flour, preferably organic
1 tsp sea salt
2 tbl sugar
250 g organic butter or shortening
¼ cup iced water
1 organic egg
By hand or food processor stir together dry ingredients, cut in the butter and add water slowly until the dough adheres to itself.
Wrap and rest in fridge for at least ½ hour.
Rhubarb-Apple Filling
1 green apple, peeled & cut
1/2 cup sugar
Few gratings of nutmeg
1/4 tsp cinnamon
3-5 rhubarb stalks, depending on their size.
Pinch sea salt
2 tbls flour
Gently sauté apples in small amount of olive oil or butter, add the sugar and spice, follow with the rhubarb and sprinkle the flour when fruit is toothsome. Cool.
