One cannot think well, love well, sleep well, if one has not dined well.- Virginia Woolf
Dining well is reflected in food that not only treats our bodies well, but that treats the world well too.-
Shanghai Noodles with Mixed Julienne Vegetables & Clear Tofu Soup
1 tablespoon minced fresh ginger root
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 pound sliced fresh mushrooms
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup sherry or reduced-sodium chicken broth
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Finely chopped peanuts and additional green onions, optional
2. Add ginger, garlic and if desired, pepper flakes.
3. Cook and stir for 1 minute or until fragrant.
4. Add mushrooms, broth, sherry and soy sauce; bring to a boil.
5. Cook uncovered for 5 minutes. Add tofu, snow peas, carrot and green onions.
6. Reduce heat; simmer uncovered for 4 to 6 minutes longer or until vegetables are crisp-tender.
7. At the same time, cook noodles according to package directions; drain and divide among four bowls.
8. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Parmentier Red Wine Braised Beef Potato Puree
0.5L Red wine
0.5L Chicken Stock (if needed)
50g White Button Mushroom
1kg Potato trimming
2. Add the beef and a generous pinch of salt. Cook over medium-high, breaking up the meat with a wooden spoon, until just starting to brown for about 6 minutes.
3. Add the carrot, leek, onion, shallot, mushroom and a generous pinch of salt to the skillet.
4. Cook, stirring occasionally, until the beef is cooked through and the vegetables are softened, about 10 to 12 minutes.
5. Stir in the wine and cook until evaporated, about 2 minutes.
6. Stir in the stock and cook, stirring occasionally, until the water is nearly evaporated, about 7 minutes.
7. Drain the potatoes well and using a paring knife, peel off the skins.
8. In the same saucepan, melt the butter in the heavy cream over medium-low heat.
9. Pass the peeled potatoes through a ricer or food mill into the saucepan. Season generously with salt and white pepper.
10. Dollop the potatoes on the beef filling in the baking dish and spread an even layer.
11. Bake for about 20 minutes, until lightly browned on top.
12. Let stand for 5 minutes before serving.
Mushroom Veloute With Homemade Garden Pesto
1L Vegetable stock
0.25L Whipping cream
1 teaspoon Olive oil
100ml Olive oil
1 Clove of garlic
6g Pine nuts
2. In a large saucepan, combine the vegetable stock with the chopped mushrooms and garlic and bring to a boil.
3. Simmer over moderately low heat until the mushrooms are tender, about 10 minutes
4. Meanwhile, in a medium non-stick skillet, heat the oil.
5. Add the sliced mushrooms and cook over moderately high heat, stirring until golden brown and tender, about 4 minutes. Season with salt and pepper
6. Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche.
7. Simmer for 2 minutes and season with salt and pepper.
8. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.
Sofitel Bread & Butter Pudding
5g Dry Raisins
2. Arrange a layer of bread, buttered-side up in the bottom of the dish, then add a layer of sultanas.
3. Sprinkle with a little cinnamon, then repeat the layers of bread, until you have used up all of the bread croissant and brioche.
4. Finish with a layer of bread, then set aside.
5. Gently warm the milk and cream in a pan over a low heat to scalding point. Do not let it boil.
6. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
7. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
8. Pour the custard over the prepared bread layers and sprinkle with and the remaining sugar and leave to stand for 30 minutes.
9. Preheat the oven to 180C/355F/Gas 4.
10. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.