http://www.chefstoqueculinaire.net/ Culinary Portal Thu, 28 Aug 2008 12:49:42 +0000 http://backend.userland.com/rss/ Chefs BLog weBLog en http://www.chefstoqueculinaire.net/images/logo.gif http://www.chefstoqueculinaire.net/ 144 80 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=7 I like to prepare this recipe even thought a bit tasky to prepare, but it is worthwhile when you done this lovely dish and presented to your guest.So here another winning recipe: A Medley of Celtic SeafoodIngredientsServes-1Pan-fried SeabassSeabassLemon & Dill Cream SauceDillDouble Cream1 LemonCannelloni Tube 1 Sheet Filo Pastry 1 Potato10 Wild Mushrooms Salmon Roulade 6oz Salmon Fillet 1 Sheet Roasted Seaweed1 Egg YolkSeared Scallop1 King ScallopMarinated Prawns3 Raw Whole Tiger Prawns1 ChilliOlive OilCarrot & Cougette Batons1 Courgette1 CarrotMethodFilo Cannelloni TubeCut the filo into a 10cm x 50cm strip. Oil the handle of a wok and wrap the filo pastry around the handle, brush with butter to seal and bake till golden brown. Boil the potatoes until they are cooked, drain well, add butter and warm milk, mash and season. Cook off the wild mushrooms, season to taste and add to potato mix. Pipe the potato mix in the cannelloni. Garnish with a few more wild mushrooms on top.Salmon RouladeWash, bone and trim the salmon. Place in food processor, add an egg yolk and blend until smooth. Spread evenly on the seaweed sheet. Place on a sushi mat and roll. Wrap tightly in cling film, place in pan with boiling water and simmer until salmon is cooked through. Take out of film and cut a straight base and a diagonal top.Seared ScallopGriddle the face side to give grill marks, and roast off in some lemon juice. Season to taste.Marinated Chilli PrawnsMarinade the prawns in a little oil and diced chillies over-night. Pan-fry the prawns with some of the oil until tender. Take off the shell, leaving the tail and season to taste.Carrot and Courgette BatonsCut the vegetables into batons. Cook off in boiling water, until they are just cooked. Season to taste.Pan-fried Seabass FilletScale, bone and trim the fillet into a diamond shape. Seal (skin side down) in a hot pan until it’s golden in colour, turn over and finish cooking the fish through. Season to taste.Lemon and Dill Cream SauceJuice the lemon. Reduce some double cream, add the lemon at the last minute with some chopped dill. Season to taste.Lemon Rind Twirl GarnishPeel the lemon, slice rind thinly and blanch in hot water. Wrap the lemon rind around a skewer and place in a warm oven to dry out. It should keep its shape so slide it off and two pieces of chives in between and garnish.To ServeAssemble as photograph shown here.Larger photograph is available at Culinary gallery. Happy cooking to all! Sat, 24 Feb 2007 13:02:32 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=7 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=6 Well, after thinking sometimes ago about posting some "winning recipes" or "masterpiece" recipes I have got on my computer in "My document" folder I came to an end to decided to share it to the readers and members of Chef’s Toque Culinaire and to the interest of all aspiring Filipino chefs.Anyway this is not a secret success of this recipe or a copycat anywhere, but it was done with imagination and creativity as a chef with passion in cooking.So, here is it, my first share to you in a hope to give an idea of using your own creativity and imagination and you may improve it for perfection. But beware of “overkill” the presentation by adding unnecessary ingredients or presentation in the plate.This is to serve as a “Starter” before to serve the “Main Course” in formal dinning restaurant.Here is the recipe for:Tian of Mentieth Trout and Bulgher Wheat, in a Honey and Mustard DressingIngredientsServer 4Tian of Trout Purees1 Mentieth Trout 100g Butter4 oz Salt, Sugar 1 Red Pepper 2 Lemons 250g Full Fat Soft Cream Cheese250g Bulgher Wheat Splash Double Cream1 Carrot 1 Leek Garnish1 Onion 1 Cucumber1 Celery 100g sevruga Caviar2 Pints Vegetable Stock 4 Quail Eggs in shell50g Mayonnaise50ml Whole Milk25g Pure Clear Honey50g Wholegrain Mustard50g Parsley Salt & PepperMethodTian of TroutSkin and fillet the trout. Mix salt, sugar and lemon juice together and coat fillets, wrap in cling film and marinade for 24 hours, then wash and dry the fish. Dice the fish and add the mayonnaise, parsley, mustard, honey and seasoning.Finely dice the onion, celery, white of the leek (reserving the green part) and carrot. Drop into boiling vegetable stock with the bulgher wheat and cook for 8 minutes, strain and spread onto tray to cool.PureesSweet green of leek for 2 minutes until soft, add cream, puree and add half the cream cheese. Deseed the pepper, puree with a little water and fold in the other half of cream cheese.GarnishBoil quail eggs for 3 minutes and cool, peel and cut in half. Slice cucumber thinly into half circles.To ServeAssemble by placing pastry cutter on plate, half fill with bulgher wheat then top with trout. Fan cucumber around, spoon caviar on top and place quail egg into middle. Remove cutter and quenelle the puree next to the tan.The larger picture is available in the “Culinary Galleries”That’s all folks and more unlimited imagination of recipes to come soon here in my chefs blog.If you are Filipino chef, you can share too your winning recipes by creating your own chefs blog here at Chef’s Toque Culinaire, this is your site, share your culinary skills to everyone.Happy cooking! Sun, 28 Jan 2007 17:53:45 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=6 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=5 Here we go; if you are not familiar with the Filipino foods I am trying to define some of popular delicacies in the Philippine archipelago today.If you are European, American or elsewhere and nothing hear about Filipino food you can read on and learn our Filipino delicacies.There are numerous of Filipino food blogs and journals are around the www today sharing their experiences and skills in the preparation of Filipino dishes. However some of them forgot to mentioned the whole things about Filipino delicacies.So here are my compilations:Adobo- a favourite dish consisting of pork and/or chicken stewed in a broth of soy sauce, vinegar, garlic, bay leaves and peppercorns.Arroz caldo - A Spanish-inspired rice porridge cooked with chicken and ginger, garnished with spring onions. (also called "lugaw")Balut - essentially ducklings boiled before they hatch. Duck eggs that have been fertilized are allowed to develop until the embryo reaches a pre-determined size, then boiled.La Paz Batchoy - A noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.Bibingka - A hot rice cake topped with a spread of butter, slices of kesong puti (white cheese) and itlog na maalat (salted duck eggs), and sometimes grated coconut. Biko - glutinous rice sweets creamed with sugar, butter, and coconut milk.Binakol - warm chicken soup with coconut meat.Binatog - corn kernels with shredded coconut.Bistek - thinly sliced beef marinated in soya sauce and kalamansi.Crispy Pata - Pork knuckles (pata), marinated then deep fried until crispy golden brown. However, the knuckles are a small portion, thus it is the whole leg of pork that is usually served.Cuchinta - brown rice cake.Dinuguan - also called "blood porridge", a dish made from pig blood, entrails, and meat.Fishballs / Squidballs - commonly sold frozen in stores, and typically peddled by hawkers, they are skewered in bamboo sticks and sauces are dripped over.Goto - Rice porridge with ox tripe.Halo-halo - A dessert composed of shaved ice, milk, coconut sport, purple yam pudding and caramel custard, sweetened plantains, jackfruit. Itlog na maalat/Itlog na Pula - Duck eggs that are hard boiled, then cured in warm brine. Their shells are often dyed with red food coloring to distinguish them from chicken eggs.Isaw - Seasoned hog and/or chicken intestines. A popular street food.Kare-kare - Also known as "Peanut Stew", boiled oxtail and/or ox tripe in a peanut-based stew of mixed vegetables, served with alamang (fermented shrimp paste).Kesong puti - is a soft white cheese made from carabao's milk.Kinilaw - raw fish cooked only by steeping in local vinegar, sometimes with coconut milk, onions, spices and other local ingriedients. It is comparable to ceviche.Leche flan - caramel custard made with eggs and milkLechon - whole roasted suckling pig, piglet (lechonillo) or cattle calf (lechong baka). Longanisa - sweet or spicy homemade sausages.Lumpiang sariwa - fresh spring rolls, served with a sweet sauce.Lumpia - fried spring rolls filled with cooked ground beef and vegetables.Lumpiang Shanghai - tiny fried spring rolls filled with minced pork and shrimp and served with sweet and sour sauce.Mamon - a buttery sweet sponge cake that is softer than butter cake.Nata de coco - is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water.Palitaw - Rice patties with sesame seeds, sugar, and coconut.Penoy - Hard boiled duck eggs.Pichi-pichi - cassava patties with coconut.Pinakbet - Vegetables stewed with bagoong.Puto - sweet steamed rice muffinsPuto Bumbong - purpled-colored sweets cooked in tubes that are placed on a special steamer. When cooked, they are removed from the tubes, topped with butter, and sprinkled with sugar and niyog (grated coconut). They are then wrapped in banana leaves until they are ready to be eaten. Kwek-kwek - boiled quail eggs dipped in batter then deep fried. Another popular street delicacy.Sinigang - a tamarind-soured soup typically made with pork, beef, or seafood.Sapin-sapin - are three-layered tricolor sweets made with rice flour, purple yam and coconut milk.Sorbetes - is basically the same as regular ice cream, but is made primarily with coconut milk. Considered by many as "dirty ice cream."Suman - sticky rice sticks wrapped in banana or palm leaves. They are dipped in sugar and sometimes eaten with ripe mangoes.Taho - a warm snack made of soft bean curd (the taho itself), a dark syrup, and tapioca balls. Cold(cold dark syrup) flavored (chocolate, strawberry etc.) taho is now available.Tinola - Traditional chicken ginger soup cooked with whole chicken pieces, green papaya, and spinach or malunggay leaves.Tocino - sweetened cured meat. The meat either chicken or pork is marinated and aged for a number of days and is then grilled.Ukoy - shrimp and squash frittersBetamax - common street food, roasted dried chicken blood, served in little cubes, the origin of the name is quite funny because of its squared shape and black color, identical to a miniaturized Electronic Betamax tape.Tokneneng - quail eggs fried in batter usually has food coloring, also a common street food.Pulutan is a word which means "finger food". Though at times eaten with a fork, Pulutan is served as an appetizer or as a snack accompanied with liquor or non-alcoholic beverages.Adidas - grilled or sautéed chicken feetChicharon - salted, dried and fried pork rindChicharong Bituka - crispy pig's intestines (also called bulaklak, which translates to flower because of its appearance when fried)Mani - salted and/or spicy fried peanuts, sometimes flavored with garlicPork Barbecue - Filipino Satays marinated in a special blendSisig - minced pig’s cheeks cooked with herbs and spices and are served sizzling on a hot plate.Siomai - Chinese dumplings (steamed meatballs sealed in wonton wrappers) dipped in soy sauce with squeezed kalamansi (Philippine lemon)Lumpiang Shanghai - tiny fried spring rolls filled with minced meat.Tokwa't Baboy - fried tofu with pork by-products (usually either pork ears or other innards) and dipped in a garlic-flavored soy sauce/vinegar dip.So, next time if you heard one of the above Filipino delicacy you know what is it. It may one of them you love them to eat, but for me I do recommend to try our Filipino Adobo! Hmmm… Yummmmy! Thu, 18 Jan 2007 17:09:07 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=5 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=4 How to make a simple but delicous dessert like famous British Créme Brûlée?Here is my recipe:Serves around 6 portions300g / 11oz fresh rhubarb3 tablespoons caster sugar2 vanilla pods300ml / 11fl oz double cream200ml / 7fl oz full fat milk8 egg yolks80g / 2 ¾ oz sugar Preheat the oven to 140°C/275°F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. That is really lovely! Tue, 09 Jan 2007 17:32:35 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=4 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=3 Well, this is my first writing about food and cooking on my blog. The title on this topic not mean to degrade my countryhome Filipino cuisine, instead I wish to share my learning experiences here after spending of more than five years in this country.There is a lot of misunderstanding on the surface about the subject of British cuisine. This is mainly because British cuisine varies widely, depending on what part of the country you're visiting. The cuisine of London, for example, is far different from the cuisine of Yorkshire, or the cuisine of tiny, unfamiliar regions scattered across the country and virtually unknown to Filipinos. In my opinion, the true cuisine of the British is not what is found in the big cities, but the unknown treasures of the table that are hiding in the farmlands and countrysides and old villages across Great Britain.If you are ever wandering the British countryside, and you stop at a local pub or restaurant for breakfast, prepare yourself. The classic British breakfast is a large meal, bigger than what we're used to as Filipinos Almusal, and most of it tends to be fried. Fried bacon and eggs, fried bread, and fried tomatoes are standards. The true British country experience involves a breakfast heavier than your knapsack. Asking for coffee with your breakfast in the UK is just no fun. Give the tea sensation a try. British cuisine leans heavily on tea, served with milk and sugar, the latter of which is usually coarse, brown, and unrefined. Tea is served for any meal and any time in between. It's just as classically British as it sounds. Any typical British meal, whether it's breakfast, lunch or dinner, tends to consist of some form of potatoes. Especially in the countryside, the British rely heavily on potatoes, and serve them in very traditional manners like jacket potato. A wonderful British treat is something called a pasty. Meat, potatoes, vegetables and warm gravy are wrapped in a flaky bakery crust and sold ready to eat. Pasties are treated like take-out sandwiches or fast food, walking down the street with a paper cone or napkin wrapped around them. They keep your hands warm too!The other major staple of typical British food is, of course, fish and chips. Fish and chip shops abound in all cities in England. British fish and chips are amazingly crackly, cooked until the coating is rich brown and salty, and the meat inside tender white and flaky. Chips, or potato wedges, are served hot and crispy on the side, and generally the whole thing is smothered in as much vinegar and salt as the consumer can stand. There is something distinctly British about that malt vinegar- left on the tables at restaurants like Filipino's Patis, Toyo and Suka. The smells and flavors of traditional British cuisine are well worth experiencing. If you find yourself in England, take time out to explore the sites, the back pathways and rolling fields. And stop at a bakery for a pasty, stop for fish and chips. Order tea instead of your usual coffee. The British experience just isn't the same if you miss out on this marvelous tradition- authentic British food! Thu, 04 Jan 2007 18:42:18 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=3 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=2 What is A Blog?You’ve undoubtedly heard of "blogs" which is an abbreviation for "WEB LOGS."The activity of updating a blog is "blogging."Someone who keeps a blog is a "blogger."In simple terms, a blog is a web site, where you can write stuff on an ongoing basis. New stuff shows up at the top, so your visitors can read what's new. A blog gives you your own voice on the web.How will Blogging work on Chef's Toque Culinaire?Simply post your articles as you would in this Chef's Blogs section. Same login, same interface to post. The output will look is no different within this website.Readers from all over the world give feedback on what you share on your blog.What your Blog CAN be:A blog can be your personal diary of kitchen, cooking and culinary experiences. Equipment reviews. Personal relations. A soapbox about your family, workplace and friends. A daily, weekly or monthly pulpit. Your own private thoughts. Memos to the world. Whatever you have to say to the culinary world, Chef's Toque Culinaire can help you say it!How to Start your Blog:Simple! Just register and become a member at Chef's Toque Culinaire, and you will become a new blogger member here, remember: membership here is FREE! Join NOW! Wed, 03 Jan 2007 19:05:05 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=2 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=1 Hello Everyone,I am nearly done with this new weblog feature and and within two days this weblog will be available to all members to post their thought and writing skill to share these to fellow peers and site audience in general.Any comments are welcome to develop further this weblog script.Have a nice day! Wed, 03 Jan 2007 18:48:41 +0000 http://www.chefstoqueculinaire.net/modules/weblog/details.php?blog_id=1