Monday, January 31, 2011

Roast Pork Chops & Warm Red Cabbage with Apple Salad & Deep Fried Courgette: A tribute to Gordon Ramsay part 3 of 3

Well this is it, part 3 of 3 of my tribute to Gordon Ramsay.  I have had a lot of fun with my new Ramsay cookware.  If a Porsche was cookware I think this would be it's incarnation!

     This is actually the first recipe of Gordon Ramsay's I had ever cooked.  I was living in Pahrump Nevada and my roommates were out of town.  I had just seen this recipe on F Word so I gave it a try.  Again I want to stress to you how easy it is to cook, it just sounds difficult.  The hardest part is frying your courgette, and if you have ever deep fried anything then you are set to go.

     The Warm Cabbage and Apple salad was modified due to lack of radicchio in Wichita Falls.  I also used a thin cut pork steak.  It is equally good either way, though I feel the thin cut absorbed more flavor.  Then again it has been a year or two between tastings. 

     I have enjoyed all that I have been learning lately about cooking.  It has always been a passion of mine and the fact that I can share my culinary adventures with you is great.  I hope the one thing you take away with you when you read one of my posts is that cooking like a five star chef at home dose not need to be that difficult.  Take a chance one night and try something you thought you could never pull off in the kitchen.  Just take some time to plan out your meal and cooking methods and let her rip!  Why not start with this post?
    
Deep Fried Courgettes

Here's What You Need:

3 medium courgettes, cut into batons
80 grams of self-rising flour
sea salt
1 egg yolk
2 egg whites
150 ml of cold water

I have been having trouble finding a metric converter so I eyeballed the batter and it turned out fine for me.  Pour your flour into a mixing bowl and form a well in the center.  Add your eggs and slowly beat in the water to the batter.  Heat enough oil to cover half the courgette batons for frying.  Once fried add a pinch of salt and allow to drain oil.

Warm Cabbage and Apple Salad

3 cooking apples such as Granny Smith, peeled, cored. and quartered
1 head of red cabbage finely sliced
a couple sprigs of thyme, lemon thyme is called for if you can find it
splash of cider vinegar

Heat a small amount of olive oil in pan and add apples.  Cook until just under done and reaming ingredients and cook until cabbage is tender.

Roast Pork Chops

4 pork chops
sea salt and black pepper to taste
2 tablespoons of olive oil
3 cloves of garlic
6 table spoons of butter or more to taste
3 or four fresh sage leaves
a few healthy glugs of Marsala cooking wine
 
With kitchen scissors make diagonal cuts into the fat, be careful not to cut into the pork chop.  Heat your olive oil in a pan and fry over medium heat adding the garlic. Just toward the end of cooking add your butter and baste the pork chops.  It is unbelievable how much flavor this step adds!  Add your Marsala wine and allow to reduce to a syrup like consistency.

And that's it. "Roast Pork Chops and Warm Cabbage with Apple Salad and Deep Fried Courgettes; Done!"

Is it me or dose that courgette look like a mouse?

Love Food, Live Life

The winner this week for 2011: A Foodie Odyssey is Syria!  Sorry about last week.  I was not able to post due to circumstances beyond my control.  I will do my best to get both posts up this week.  Sorry again and thanks for your patience.


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Thursday, January 27, 2011

Beef Wellington & Sauteed Potatoes: A Tribute to Gordon Ramsay part 2 of 3

Beef Wellington.  Another recipe I had always wanted to try.  Being a fan of Ramsay I see it all the time, it's a staple on Hell's Kitchen.  That fact alone made me think it was going to be one that I would have to go to a restaurant for.  But as I have found as I started blogging, cooking can be an exciting challenge.  So I challenged myself to make Beef Wellington.  Come to find it was much easier than I had anticipated.  Not to mention it was fun! And I felt like a five star chef when it was done.

I was again faced with limited choices as to some ingredients.  I am beginning to see this as somewhat of a good thing.  It's a good way to show that you can alter the recipes to fit your needs.  It's a recipe, not a set of laws!  If I could I would follow the recipe to the letter but as I mentioned, limited market recourse's in Wichita Falls.  I used some single serving bacon wrapped fillet Mignon's, two variety of potatoes and Pillsbury pastry.  It's what I had to work with, and it came out looking awesome I think.  The fact that I found English Mustard had made my day, don't sweat the small stuff.

Here's What You Need:
Sauteed Potatoes

8 charloette potatoes
1 clove crushed garlic
1sprig thyme
salt and black pepper to taste
olive oil
 
Par boil your potatoes until just underdone.  Drain water and add to a preheated pan with remaining ingredients and saute until golden brown.  How how simple yet delicious!

Beef Wellington

3 6oz bacon wrapped fillet of beef
400g of your favorite mushrooms
6 slices of parma ham
200g puff pastry
2 egg yolks
salt and pepper to taste
 Blitz your mushrooms into almost a paste in a food processor.
Cook mushrooms in a dry pan, you want to cook the water out. That's water in the photo not oil!
Lay out 2 pieces of parma ham on a sheet of cling wrap.  Spread dehydrated mushrooms gently on to the slices of parma ham.
Brown your filet's to lock in juices.  Be careful not to overcook at this stage.
When your filet's are done browning coat them liberally with English mustard. Carefully place in center of the parma ham, two slices each, and wrap.  Use the cling wrap to make a tight seal.  This will help it set into this shape and seals the flavors in while we refrigerate them for 10 to 15 minutes.     

 


Remove from fridge and wrap in puff pastry using the egg yolks as a glue.  Don't hold back on this step, if you need more egg yolk it's no big problem.
 Coat the Wellingtons with egg yolk, score dough with a knife and garnish with salt and black pepper.
Bake at 390 degrees for about 30 to 40 minutes. Don't be afraid to check internal temperatures.

 


Look how awesome they look!
I don't like mushrooms. I used them anyway, I have been very open to new flavors and combinations of flavors from the unexpected, like green olive and pineapple.  I'm glad I did use the mushrooms because they brought the dish back to earth.  I sauteed the steak as I did with the rib eye in the previous post, between that and the mustard, bacon, and the tasty pastry my taste buds took off into orbit!  It was an explosion of flavor and just when you think its to much the mushrooms level out the flavors.  Good thing I used to mustard as well, not to fond of spicy or brown mustard's.  But again it just added a depth of flavor that made the Wellington what it is.  And English favorite, and now one of mine! 








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P.S. if you like Sci-Fi or have a family member or friend that dose I am writing and online novel.  Please refer them to this site.... http://universe-novel.blogspot.com/

Sunday, January 23, 2011

Butter Roasted Rib Eye with Grilled Artichoke & New Carrots, A tribute to Gordon Ramsay: part 1 of 3

 
If you are a first time reader then you don't know my favorite celebrity chef is Gordon Ramsay.  He is my culinary idol for many reasons.  He is a Master Chef with 16 Michelin Stars.  That is no small achievement.  He is a Master restaurateur with 11 active restaurants and pubs.  Not to mention all the T.V. shows he stars in.  My passion for food goes beyond the kitchen, and Gordon Ramsay has been a major influence as to what can be done with FOOD and the industry that surrounds it.

I have made the argument before that he is not as he seems in the well know T.V. show "Hell's Kitchen".  I mean really who would work like that?  I'm sure you could find another chef to train under.  There are plenty these days that's for sure.  It's the point of your curiosity to see how far he will go this week and to put potential Executive Chef's under immense pressure.  Would you watch if he took them aside and stroked their egos, then gently explained how they could do things better and or more efficiently?  No.  I know I wouldn't.

 










 I recived a set of his cookwear for christmas and have been itching to try it out!  So here Is a part 1 of a 3 part tribute to Gordon Ramsay.  This is one I'm excited about.  This is one of my favorite dinners ever!  When I lived with Joe and Jennifer, my roommates right out of high school basically, I could not wait for them to take a trip somewhere just so I could cook a Rib Eye and Artichoke dinner.  So this is an old favorite reinvented for me.  Now with a Ramsay flare this dinner is taken to the next level, and I stress again! IT IS EASY!

One thing I'm constantly struggling with for my cooking is ingredients.  I live in a small city in Texas, Wichita Falls to be exact, and some of the dishes I cook call for what seems to be out of the norm for this little city.  So between that and my budget I make do.  My versions of the dish are as true as I could get, and again show how attainable cooking AWESOME LOOKING and equally TASTING food can be. 

Here's What You'll Need:
(my version)

New Carrots:
2 portions of baby carrots (you be the judge of what you will eat)
2 or 3 sprigs of chopped fresh thyme
1 sprig of fresh rosemary
olive oil to fry carrots
bakers sugar to taste (an ultra fine sugar that dissolves fast)
a splash or to of sherry cooking wine
sea salt and black pepper to taste

Par-boil your carrots until semi tender.

Preheat the a pan with olive oil.  Add all ingredients to pan and cook until tender.

 
Grilled Artichoke:


1 or two artichokes
1 lemon per artichoke
white wine vinegar to taste
olive oil to brown artichokes
sea salt and black pepper

Fill a mixing bowl of cold water and squeeze lemon, add some sea salt, white wine vinegar, and black pepper and set aside.  Cut your artichoke in half and remove the choke, or fuzzy center.  Rub the cut halves of artichoke to prevent oxidation.  Place artichokes and lemon halves in water and allow to soak.

Add the lemon water to a pot with lemons and artichoke, bring to a boil and cook artichoke until it is tender.

Add olive oil to mixing bowl with one half of artichoke at a time and season to taste with sea salt and black pepper.  Transfer to a preheated griddle pan and brown the artichokes.
 
Butter Roasted Rib Eye:

2 rib eye steaks
1 or two crushed cloves of unpeeled garlic per steak (keeping the peels will help prevent scorching garlic)
a few sprigs of thyme
a few sprigs of rosemary
1 table spoon olive oil divided (1/2 per steak)
a few knobs of butter (1/4 tablespoon portions are about a "knob" of butter)

Rub sea salt and black pepper into steaks.  Preheat pan. If you cook steaks in separate portions, say you need to serve four you'll need four steaks, rinse pan and use fresh herbs so they do not burn.  Add thyme, rosemary, unpeeled crushed garlic cloves, and steak.  Cook until just about desired temperature add a couple knobs of butter and baste steak towards end of cooking.


That's it.  Plate, serve, and enjoy!  It's a good one, and looks great as well.  I had fun rediscovering this old favorite.  You have got to try it if you appreciate a good steak and a fabulous artichoke! 

Do you have a favorite celebrity chef?  Who is it?  Do you have a favorite dish of theirs?  I'd love to hear about it.  Just click the comment link at the bottom of the article and share!
Update:
The votes are in for week 2 of 2011: A Foodie Odyssey and it's a tie!  Egypt and Israel are the winners.  I have decided to do a Main Dish and a Desert one from each country.  As I am working like a crazy man at my place of employment I will do my best to provide video.  I may be forced due to time constraints to post the video at a later date.

For you new readers 2011: A Foodie Odyssey is my culinary journey around the world right from my kitchen.  My goal is to show how easy foreign cuisine can be and how you can tour the world from your own kitchen!  Morocco was winner of week 1 and went very well.  Just place your vote at the top of the page to place your influence on my journey around the culinary world!

LOVE FOOD, LIVE LIFE!
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