Szechuan Pork Slider

Hello, this is Joe from, doing a guest post for Johan.

I recently made a special dinner for one of my friends visiting from out of town, and for the first course I served a slider based on my favorite Szechuan dish, eggplant with ground pork.


Since I was already making a significant departure from the format of this dish, I also took a lot of liberties with the individual elements. Normally, I like to deep-fry the eggplant, cook the ground pork, and then toss them in a sauce made of Shaoxing wine, soy sauce, rice vinegar, garlic, ginger, chilies, and corn starch. To that, I add sliced red bell peppers. It’s not exactly authentic, but part of the joy of cooking is to take your own liberties.

When I imagined this dish as a slider, I departed once again; I envisioned a ground pork patty, topped with slices of fried eggplant, sautéed bell pepper, and spicy mayo infused with Szechuan flavors, sitting on a mini brioche.

Let’s start with a confession: I bought the brioche from a local bakery.

For the mayo, I started with Szechuan chili oil, which is easy to make.

240 ml vegetable oil
15g Szechuan Peppercorns
20g chili flakes (I used Korean gochugaru)
1 cinnamon stick
5 star anise

Simmer the spices (except the chili flakes) in the oil for half an hour, and then strain the oil over the chili flakes. Allow the oil to rest overnight.

After making chili oil, I incorporated it into a mayonnaise.
Szechuan Mayonnaise:
2 Egg Yolks
10 ml Lemon Juice
pinch of Salt
1g Mustard Powder

Using a hand blender, slowly integrate the chili oil into the egg yolks. Once the oil is emulsified, thin the mixture with shaoxing wine until it reaches your desired viscosity. I added about 25ml to mine.

For the pork patty, I used a boneless pork shoulder, which I ground in my food processor. It is easy to grind meat in a food processor: cut the meat into 1-inch cubes and place it in the freezer for twenty minutes to get nice and firm. You can also freeze the blades and bowl of your food processor if you wish. It’s not very precise, but the colder your meat and apparatus, the coarser your grind will be. For pork, especially a stringy cut like pork shoulder, you want a grind of middling coarseness, so I only froze mine for a short time.

With beef burgers, I am a purist, and I do not like to add any other ingredients to the patty. With pork, medium rare is not an option, so I like to integrate a few extra flavors. In this case, I wanted to make sure that every element of the dish followed its theme, so I fold in a few teaspoons of XO sauce and a few cloves of minced garlic. The subtle fishiness and pungent umami flavors of XO sauce complimented the chili mayo beautifully.

For the veggies, I sliced a chinese eggplant into small disks and deep fried them for two minutes at 200C. I sliced a red bell pepper into battons and seared them in a pan until the edges blackened but the flesh was still firm. This could be done with a blowtorch.

I cooked the patty using a “smashed” style, by rolling it into a ball, placing it on a hot cast iron pan, and then smashing it with a metal spatula, exactly once, just as it was starting to heat up. The goal, as with any smashed patty, is to maximize browned surface area.

Once the patty was cooked, I let the brioche halves toast in the pan with the rendered fat from the pork patty.

To assemble the slider, I layered chili mayo on the bottom bun, followed by the patty, then the eggplant, then the bell pepper, then another small dollop of mayo, followed by thinly-sliced green onions.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Restaurant Visit: Osteria Francescana

Earlier this summer I were invited to one of my best friends wedding parties in Italy. Home of the pizza and pasta. Making sure I planned ahead I made reservations for 4 to Osteria Francescana. Osteria Francescana were originally fully booked as there some changes in how to make reservations. But the host was able to magically make a new table appear. So got very lucky to get a reservation. Just days afterwards they were given the “Best Restaurant in the World” award. So expectations were high.

Got a picture with the Man himself, Chef Massimo Bottura

These are my mobile pictures I took of the meal. The meal was as you could expect top notch. But in any meal there were some I liked better than others. Attention to detail, atmosphere, and the total experience were just fantastic.


From the outside you couldn’t really tell what was behind those doors. Looks very hidden, but the best things in life are those that you explore. So this just got me more excited.

Selecting wine is not something that should be taken lightly. We started the meal with a nice Barolo 2008 and then a nice Lambrusco 2013. We selected the Tuffo menu, which is composed of the dishes you see on Netflix’s Chef’s Table. They also have another set menu, which you can find on their website.


The meal started off with a little crispy toast with Rabbit mousse


Tuile with Parmesan


Meringue shells filled with Foie Gras and Puff Pastry filled with Rabbit Pate


Tribute to Normandy
Tartar of lamb with a seafood sauce


Lentils are Better than Caviar
Lentals cooking in a briney broth to emulate the saltyness of Caviar. This was probably my favorite dish.


‘Riso Levante’
Risotto with Saffron


Mediterranean Sole
Sole served with dehydrated salt water that create a thin paper that melted away in your mouth.


An Autumn Ceviche in Modena
Mushrooms and chestnut in a cream sauce


Five Ages of Parmigiano Reggiano in Different Textures and Tempratures
Who knew you could make Parmesan sing like this. Not just you addition to pasta.


The Crunchy Part of the Lasagna

At the Dinner of Trimalchione: Fowl in the Ancient Roman Style
Fowl with crispy skin with a dark and rich sauce made with the drippings


Croccantino of Foie Gras
Foie Gras Popsicle covered with caramel chopped nuts. This was my favorite bite. But I do love my Foie Gras


Caesar Salad in Bloom
Romain Lettuce with flowers and freeze dried raspberry powder


Oops! I Dropped the Lemon Tart
Decontructed Lemon Tart, the small dots on the top of the plate were many different sauces and textures. Ranging from hot sauce and Capers, to different herbs.


Chocolate Ganache with Freeze Dried Raspberry Powder


Filled chocolate spheres with cherry liqueur, Chocolate Truffle, and Macaron with Black Truffle and Foie Gras

If you have a chance to dine at Osteria Francescana, it is something that is an adventure into the culinary marvels. The overall course and experience is something I will cherish for a very long time.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

The Last Word Sundae

Hello, this is Joe from Measure and Stir, doing a guest post for johan on which we collaborated, which will also be cross-posted at my blog.


This is not my first foray into the world of cocktail-inspired ice creams. My first was not up to snuff, and never made it to the web. My second was Mai Tai Soft Serve, which you may remember. Today, I am proud to share an ice cream Sundae inspired by one of my favorite classic cocktails, the Last Word. This drink is famous among cocktail enthusiasts, and as a Seattlite, it has a special place in my heart, since it was re-popularized in the modern cocktail renaissance by our very own Murray Stenson.

To make this ice cream sundae, we wanted to do something ambitious. It’s easy to get carried away when dealing with modernist techniques, and I think you will find that we did not exercise any restraint at all.

Just to review, the last word is a drink composed of equal parts:

The Last Word
3/4 oz London Dry Gin
3/4 oz Maraschino Liqueur
3/4 oz Green Chartreuse
3/4 oz Fresh Lime Juice

The green Chartreuse is really the key to this drink, as it is the source of its unique flavor. Even so, the combination and the balance are such that every element is a first class citizen. We went through several iterations before we settled upon this arrangement. What is the right way to marry an ingredient to a preparation? I confess I do not have any formal method for making these decisions.

The base of an ice cream sundae is the ice cream, and for that reason, it seemed fitting to use the base spirit of the drink, which in this case is London dry gin. As I have noted before, actual spirits do not come through strongly when added to an ice cream base. We can achieve much more flavorful results by using the root flavors of the spirit, rather than the spirit itself. To make a London dry gin ice cream, we used a hint of gin, but we steeped coriander, orange peel, and juniper berries into the cream. I don’t have the exact ratio, but this will get you pretty close. Note that we use the same base recipe as in Johan’s licorice ice cream.


London Dry Gin Ice Cream
650g Whole Milk
225g Sugar
200g Egg Yolks
150g Heavy Cream
50ml London Dry Gin

Before combining the ingredients to make the ice cream, infuse the milk with gin botanicals. In a pan, toast up 2 tbsp of coriander seeds and 2 tbsp of juniper berries, until the oil starts to bloom on the juniper. When the berries are shiny, drop all of the spices into the milk, and gently heat on a stovetop for fifteen minutes along with one fat orange peel, trimmed of pith.

A good ice cream sundae should contain many layers and textures. Moreover, the last word, although quite spiritous, is a citrus-driven drink. It needs to the acidity and the punch of fresh sour lime juice. To achieve this end, we made a lime juice curd using this lemon curd recipe from chefsteps, subbing lemon for lime, and omitting the gelatin. I cannot stress this last point enough. In our first attempt, we used the optional gelatin suggested in the recipe, and wound up with a disgusting congealed mass.

For the maraschino, we made a zabaione, which Johan called by some incomprehensible Norwegian (eggedosis) name that he will probably edit in here.

Maraschino Zabaione
3 Large Egg Yolks
100 ml Heavy Cream
Sugar and Marschino to Taste
Integrate using a mixer (or a whisk, if you want to work on those arms), and load into an iSi whipping cannister. Charge it up and shake it.

For the green chartreuse, we made a fluid gel. Modernist techniques often feel like solutions in search of a problem, but in this case, a chartreuse gel was exactly the thing. We adapted this recipe from chefsteps as well, substituting fresh orange juice with green chartreuse, and omitting the citric acid. The texture and mouthfeel was unusual, but it felt very at home in a sundae, filling in the same space where one might otherwise find chocolate fudge sauce.

At this point, we had all of the elements, and a variety of soft viscosities, but a sundae also needs crunch, contrast, and texture. To this end, we repeated some of the flavors, and expanded on others. Ice cream wants some kind of cookie or crumble, and we opted to use two.

The first was a cinnamon shortbread, which we crumbled up and used as the bottom layer. I used this recipe from Serious Eats

Cinnamon Shortbread
9 ounces (about 1 3/4 cup) all-purpose flour
8 ounces (2 sticks) unsalted butter, softened, plus a little more for greasing the pan
3 1/2 ounces (about 1/2 cup) confectioners’ sugar
1 1/2 teaspoons salt
A healthy outpouring of ground cinnamon.

Don’t overmix the cinnamon in the shortbread, in order to create a marbled effect. I don’t know how much I used, but you’ll know it’s right when you see it. Cinnamon may seem like an odd addition to the dessert, but it complements and expands on the cinnamon flavor that is present in green chartreuse. It does not repeat perfectly, but it does rhyme.

The second cookie was a tuile, which also came from Serious Eats.

1/2 cup plus 2 tablespoons (4 1/4 ounces) sugar
1/2 cup (1 3/4 ounces) sifted cake flour
2 large egg whites
3/4 teaspoon pure vanilla extract
1/2 stick (2 ounces) unsalted butter, melted

We integrated this, allowed it to cool, then spread it into a thin layer on a silpat using an offset spatula, and baked it at 175 C until it was just brown all over, about 12 minutes. For the final plating, we just shattered it into pieces.

In addition to cookie textures, we added a couple of soft and chewy elements. The first was dried sweetened pineapple, compressed with maraschino. To make this, we bought dried sweetened pineapple chunks in bulk from a supermarket, and compressed them in a chamber vac with a shot of Botanical Gin (Uncle Val’s Botanical Gin). The longer you leave them sealed in the bag, the softer they get. We let ours sit for about two hours before draining them. They kept in a jar for quite a while afterwards, and had the texture of soft gummy candy. We chose pineapple because it pairs wonderfully with lime, and green chartreuse, but in truth, any pineapple flavor was completely eclipsed by the strong botanical Gin.

Finally, we topped it with falooda seeds soaked in a mixture of London dry gin and water. These are popular in some asian and Indian desserts, and they have the amazing property that they will soak up any liquid in which they rest. They are sometimes colloquially called frogs eggs, but they have a similar texture to modernist caviar made with sodium alginate. Since they soaked up a little gin, they were the perfect vehicle to give a tiny boozy kick to the dessert, which was otherwise lacking.

The composition of the sundae was as follows, from bottom up, served in a Cocktail Glass:

  • Cinnamon Short Bread Crumbles
  • Lime Curd
  • London Dry Gin Ice Cream
  • Citrus Gin-Compressed Pineapple
  • Maraschino Zabaione
  • Green Chartreuse Fluid Gel
  • Tuile Shards
  • Gin-Soaked Falooda

This was a lot of work, but the result was something truly special.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Bolognese Ragu & Ricotta Ravioli

Inspired by my recent trip to Italy and the Italian food capital, Modena. I wanted to create a rich Ragu using some of the fine ingredients I brought with me home, Balsamico Vinegar and Parmigiano-Reggiano. Two of the most known ingredients from the Modena area. If you make the trip to look at fast cars and taste the best food in the world, I would highly recommend stopping by Villa San Donnino for their excellent Balsamico tasting.


I wanted to make a hearty dish for the fall season here in Seattle. Using the best of what is available at the farmers market. For the best tomatoes you unfortunately have to find in the can section, but don’t let that fool you to think you are getting a lesser product. Keeps well in the freezer and goes well with many different types of pasta. This will be your new go to ragu.



1,8l Whole Milk
200ml Heavy Cream
120ml Vinegar (White, White Wine, Apple Cider, or White Balsamico Vinegar)

In a sauce pan heat the milk mixture with a little bit of salt. As it is heating up prepare your strainer that you line with cheese cloth. Once the mixture has reached 92c take it a side, make sure the milk does not burn on the bottom of the pan. Slowly add the vinegar (I used White Balsamico condiment) as you are stirring. After about 30 minutes strain the mixture. For the pasta dough, see my earlier post here. Create two pasta sheets and put a table spoon of ricotta in the middle about 4-5cm apart. Put the second sheet on top and make sure there is no air bubbles. Cook for 4-5 minutes in rolling salted water, or freeze for later.


Shortrib Bolognese Ragu

Warning, recipe is large. It keeps well in the freezer and can be used with many different types of pasta.

5 Carrots
1 Sweet Onion
6 Celery sticks
4 cloves Garlic (finely chopped)

1kg of Short ribs
1l Beef broth
250g Panchetta
50ml Balsamico Vinegar (or Balsamico condiment)
450 ml Red Wine (Sangiovese recommended)
5g fresh Sage (finely chopped)
5g fresh Rosemary (finely chopped)
5g fresh Thyme (finely chopped)
2 Bay leaves
225ml Whole Milk
225ml Heavy Cream
1l Whole peeled San Marzano Tomatoes
5-6 pieces of Sun-dried tomatoes
10g MSG
Salt and Pepper

In a large dutch oven sear off the Short ribs and take them out of the pot. In the same pot add the Panchetta and let that render some of the fat before adding your mirepoix (Carrot, onion, garlic, and celery finely chopped). Once your veggies have been caramelized and golden add in your red wine. I added Balsamico condiment to get another layer for richness and depth. Once the alcohol is burned off, add the stock and reduce a little. Blitz up your tomatoes with a hand blender or food processor and add that to the pot with all your spices. So this is where we are adding a little MSG. MSG is to boost the tomato flavors and get that 5th taste (Umami) really going. Don’t be affraid, it will really make this sauce go from great, to YUM. Add you Short ribs back to the pot and season with salt and pepper. Let it gently stew away for 3-4 hours, trying not to sneak a taste as the wonderful smells fill your house. Finish the sauce by adding the milk and Parmesan. Serve with al dente pasta.

See you next time. Hungry Eyes Full Heart, Can’t Lose!


Trio of Ice Cream

This summer have been a hot one, and to cool down I have been tinkering with some cold flavors. To make the ice cream I used Liquid Nitrogen (LN2), and the smallest container available for purchase at my local welder shop is 10 liters, so that creates about 3 batches of ice cream. Currently there is a trend to add Licorice to everything, so I wanted to make a ice cream with that. And to fill up the other flavors I made a Dark Chocolate ice cream. My friend, Joe from Measure and Stir, have been wanting to make a cocktail ice cream and made his take on a MaiTai. Ice cream is a dish that you can really taste great dairy, so worth the extra few dollars on the good stuff.

Licorice Custard Ice Cream with LN2 Frozen Raspberry and Orange shards


650g Whole Milk
225g Sugar
200g Egg Yolks
150g Heavy Cream
10g Licorice Powder (Fine)

3 about liters of Liquid Nitrogen

Mix all ingredients together in a Thermomix. Thermomix is a food processor with a heating element built in. Meaning you can set a temperature and have have it gently stir or chop. This processes helps making an ice cream base as you need to start with a custard. Put all the ingredients in the Thermomix except for the Licorice. Licorice is a pretty dominant flavor,so less is more. You should aim for where you can taste the Licorice, but not as intense as a Licorice candy. Stir the base at 70c for about 20-30 minutes, checking every so often to make sure you have a smooth thick custard base. Once you have your custard let it rest in the fridge for at least 4 hours, but if you can leave it over night even better. You want the custard to cool down and also settle the air structure inside the base. This step is not needed, but does help create a smooth texture ice cream. Using a stand mixer whip the base at medium speed while you pour in the liquid nitrogen slowly. Once semi frozen add to a contain and let firm up in the freezer. Served with Raspberries or strawberries. A great flavor combination is Fresh Strawberries with balsamic reduction with a scoop of Licorice ice cream.

MaiTai Soft Serve Ice Cream with Fresh Mint and El Dorado 12yo

Mai Tai

You can read all about this cocktail ice cream over at Measure and Stir.

Double Dark Chocolate Custard Ice Cream with Milk and White Chocolate shaved on top

Double Dark Chocolate

650g Whole Milk
225g Sugar
200g Egg Yolks
150g Heavy Cream
30g Chocolate Powder (Freshly roasted)
50g 66% Caraibe (Finely chopped)
50g 72% Araguani (Finely chopped)

3 about liters of Liquid Nitrogen

I followed the same process for Licorice ice cream base for this ice cream as well.I combined the 66% Caraibe into the custard base as it was mixing in the thermomix. This melted the chocolate to infuse the flavor. Caraibe chocolate have a nutty and fruity flavor and a gentle sweetness. I wanted this to play with the roasted rich chocolate powder. Once the base is semi frozen using the liquid nitrogen, incorporate the Araguani chocolate shavings. This will add small bits of crispy chocolate and bursts of flavor. The Araguani chocolate have a bitter flavor to really complement the two other chocolates.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Cherry Blossom Tea & The Perfect Blossom

As the finishing course to the Spring Quartet: Voyagé to the Far Easter, we wanted to create a cherry blossom on the plate. Cherry blossoms are celebrated and the official sign of spring in Japan. So in the dessert cherry blossom is used in as many ways as we could, cherry blossom honey, cherry blossom paste, cherry blossom powder, and cherry blossom granulated sugar. cherry blossom Tofu mousse and a five layered cherry blossom opera cake. The cocktail is a cherry blossom white tea and Sake, Cherry Blossom Tea

Cherry Blossom Tea – Cocktail
The Perfect Blossom – Tofu Cherry Blossom Mousse, Cherry Blossom Opera Cake

Cherry Blossom Opera Cake

1 halfsheet of Chiffon Sponge
500g Cherry Blossom German Butter Cream
200g Cherry Blossom Paste
50ml Cherry Blossom Honey
Cherry Blossom Powder
Cherry Blossom White Chocolate

Once the Chiffon sponge has cooled down, slice the sponge into 3 even pieces. Then take each piece and slice them horizontal in half. Using the cherry blossom honey, make some simple syrup. To build up your layers in the cake, first moisten the first layer of sponge with the syrup, then spread a thin layer of cherry blossom paste, and a layer of butter cream. Repeat until all layers are stack evenly and secure. Cover the cake with cherry blossom white chocolate.

Cherry Blossom Mousse

200g Extra Soft Tofu
50ml Cherry Blossom Honey
20g Cherry Blossom Powder

Blend using stick blender or mixer the Tofu together with the cherry blossom honey and powder. Pour into serving dishes and allow to set for 3 hours.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Do You Even Carrot All? & Easter Bunny

And this brings us to the third course of Spring Quartet. To continue with the Easter theme it was only fitting that the Easter Bunny were incorporated.

Do You Even Carrot All? – Cocktail
Easter Bunny – Confit Rabbit, Parsnip puree, Caramelized shallots, melted carrot

The concept behind the dish is bunnies love carrot.  So using modern techniques we took carrots and transformed them, using carrots as a sauce and in the cocktail. For the rabbit we made a “Melted Carrot” to add color but more importantly a sauce. The cocktail was Mango, Habanero, and Carrot juice with white rum, Caramalized carrot chip as garnish. Do You Even Carrot All? 

Easter Bunny – Confit Rabbit, Parsnip puree, Caramelized shallots, melted carrot


2 Leg of Rabbit (Frenched)
3 Parsnips
4 Carrots
6 Shallots
100ml Heavy Cream
50g Butter
Oil for Confit (Duck fat, if available)

Start off by placing the rabbit legs and fill a cast iron pot, or a oven proof dish, your preferred oil. Make sure all the legs are completely covered by the oil. Cook in the oven at 115c for 3 hours, or you can use your sous vide (62c/3-4 hours). I preferred it cooked in using the regular method in the oven. The rabbit still had a little bit of the stringiness that you would expect from a rabbit jumping around joyfully. Sous vide created ultra tender legs just falling apart as you looked at them. Dice up the shallots and add it to a pot with a little oil to caramelize.

Make the parsnip puree by boiling the parsnips, cutting them into cubes makes them cook quicker. Get your masher out, or if you have a high powered blender blitz them up. If you follow French rules and really want to make it luxurious, bump up the butter to be equal to the parsnip. Add the milk and butter,season with salt and pepper to taste.

Cut of the tops of the carrots (keep them), and juice. Trim and clean the tops to make them look nice and don’t have any grit. Blanch the top and add Utlratex to the carrot juice. Ultratex is a starch which helps thicken sauces and juices without adding flavor.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Easy Peasy Matcha Crusta & the Slaughter

For the Second course of Spring Quartet: Voyagé to the Far Easter, we went with Lamb and Peas.

Easy Peasy Matcha Crusta – Cocktail
the Slaughter – Lamb, smashed Peas, and Rowan berry jelly

As it was Easter, we wanted to do a lamb dish. The lamb was first cooked sous vide, then deep fried. Rowan berry jelly is a traditional Norwegian jelly, usually paired with wild game. Rowan berry is very tart and brings a sharpness to cut through the fat, and bring forth the the rich, sweet lamb meat. The cocktail is made with sugar snap peas, fresh mint, gin, and a crust of matcha to give a good earthiness to the cocktail, Easy Peasy Matcha Crusta.

The Slaughter – Lamb, smashed Peas, and Rowan berry jelly

The Slaughter

1 Leg of Lamb (De-boned)
400g Green Peas
200g Panko Bread Crumbs
100g Flat Leaf Parsley
30g Butter
Rowan Berry Jelly

I cooked the leg of lamb sous vide (62c/10 Hours), then cut it into bite size cubes. I allowed them to cool, and then breaded them in a mixture of panko and parsley , and deep fried them at 190c for 3 minutes.

For the peas, I blanched them, then drained and added back to the pot with butter. Once the peas were fully cooked, I gently smashed them with a potato masher.

To serve, I placed the cubes of lamb on a bed of the smashed peas, then topped each one with a spoonful of Rowan Berry Jelly.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Shochu Think You Can Dance? Shiso Ready!

My friend Joe and I had been planning to put on a dinner and cocktail pairing. So once we had wrapped up the Valentines cocktail hour, we started to brainstorm. Our main theme is centered around spring/Easter, with French and Japanese influences. Welcome to the Spring Quartet: Voyagé to the Far Easter!

Shochu Think You Can Dance? – Cocktail
Shiso Ready! – Sorbet

In the first course we wanted to excite the pallet with a fresh Sorbet. Joe had in a recent restaurant visit experienced a Shiso Sorbet for dessert. Both of these elements could have been a bit sweet, but we cut back on the sweetness, as we wanted the composition to be light and refreshing, and little bit tangy. To accompany the Sorbet, Joe made a shochu, ginger, horseradish, and daikon cocktail, Shochu Think You Can Dance?

Shiso Ready! – Shiso Lime Sorbet

Shiso Ready!

100g Shiso Leaves
200ml Lime Juice
250ml Corn Syrup
1L Ice Cubes

To make the Shiso Sorbet, get some fresh Shiso leaves and limes. Juice the limes and add the juice, leaves, and corn syrup to a high powered blender or food processor. Blitz together for a couple of seconds. Add the ice and blend until smooth. Make sure to stop and manually mix to make sure the sorbet texture is even. Serve with a fresh Shiso leaf.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

Beef Wellington and Pain au Nutella & Shakerado

You wake up one morning and look in the mirror, and you ask yourself. What would Gordon Ramsey make for dinner. Beef Wellington, how hard could it be? Yes, there are people that screw it up all the time on Hell’s Kitchen. It is just puff pastry wrapped meat. A little meat package ready for delivery.

Beef Wellington with port demi glace and pan roasted Brussle Sprouts

Beef Wellington

250-350g Beef tenderloin
1 Crepe
50g Mushroom duxelle
50g Pate
1 sheet Puff pastry

To ensure you got a perfectly cooked Wellington, Sous Vide the beef (get your meat from Skagit River Ranch) to a rare temperature (54c for less 1 hour) before wrapping. I made my own mushroom duxelle using dried and fresh chanterelle mushrooms and some homemade blackcurrant port. Very important that the duxelle is completely dry. You can find good duxelle and pates at local gourmet stores. As I had a little bit of left over lob of Foie Gras, I made my pate with some Foie Gras and a splash of Madeira wine. Wrap it all up making sure there is plenty of pate and duxelle (save the puff pastry scraps). Cook at 200c for 20 minutes, or until the puff pastry is golden and crisp.

Shakerado and Pain au Nutella with whipped creme

Pain au Nutella & Shakerado

60ml Fresh brewed espresso
30ml Rum
50g Nutella
Puff pastry scraps

With the left over scraps from wrapping the Wellington you can make amazing little treats. Kept it simple and smeared Nutella on the entire side and just rolled them up. Bake along side the Wellington. For the Shakerado, brew your favorite cup of espresso, add a little tea spoon of sugar (Demerara if you have it on hand). Add rum (El Dorado 12 year adds something a little extra) and shake over ice until the coffee creates a nice frothy foam. Strain and serve with the Pain au Nutella.

See you next time. Hungry Eyes Full Heart, Can’t Lose!