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Almost the Spring !! I cannot wait to find the fresh new
vegetables and fruits of the season. Until then, we have to make do with what we
have but there are still plenty of options. I have for you this time a monkfish
with grapefruit, a chicken liver fricassee (I love chicken liver !!) and a
chocolate soup because it is still winter and we can enjoy a "good soup" !!!!
For information, demonstration or to book an event please
contact me : # (403) 271 9442 email :
jeanpaul@tableduchatelain.com
Appetizer:
Monkfish Medallions with Sesame
For 4 people: Prep time: 15 minutes; Cooking time: 12 minutes
1 lb of monkfish sliced in 1 inch thick pieces (medallions)
4 tablespoons of sesame seeds
2 pink grapefruits
Dill
2 tablespoons of butter
2 tablespoons of sour cream
1/4 teaspoon of saffron
Salt, peppercorns to taste
Extra : 1 tablespoon salmon eggs
Roll the medallions in the sesame seeds and put them in a
steamer basket.
Peel and divide the pieces and save the extra juice in a saucepan.
Steam the medallions for 8 minutes. Add the grapefruit pieces and let cook for 2
more minutes.
Add to the grapefruit juice in the saucepan the sour cream, the butter, the
saffron, salt and pepper. Heat slowly when whisking.
Plate the monkfish with the pieces of grapefruit and the sauce. Decor with the
dill and the salmon eggs.
Chef's Hint: You can serve a Viognier or a White Chateauneuf-du-Pape.
Main course:
Chicken liver fricassée
For 4 people: Prep time: 25 minutes; Cooking time: 25 minutes
1 lb of chicken liver
1 lb of white mushrooms
1/2 lb of smoked bacon sliced in small dices
1/2 lb of baby onions (or cooking onions)
2 tablespoons of butter
1 tablespoon of balsamic vinegar
Thyme, salt and pepper for taste
Cut the livers in 2 or 3 pieces depending on their sizes.
Cut the mushrooms in 4.
Peel the onion and if they are cooking onions, dice them in small cubes.
Heat a saucepan with a tablespoon of butter. Add the mushrooms and let cook until
the water boils away. Remove the mushrooms and preserve them in a bowl. In the same
saucepan, cook the bacon and the onions until the onions are tender. Remove and
keep with the mushrooms.
Add 1 tablespoon of butter in the same saucepan and add the livers. Cook at high heat for about 5 minutes. Reduce the heat, add the balsamic vinegar and
add the preserved ingredients. Add salt and pepper and thyme.
Keep over low heat for about 2 to 3 minutes.
Plate and serve.
Chef's Hint: Serve with a salad or some roasted potatoes. For the wine, I will
suggest a Bordeaux or a merlot.
Dessert:
Soupe au chocolat et épices/Spicy chocolate soup
For 4 people: Prep time: 25 minutes
1/4 cup of unsweetened dark chocolate
1/4 cup of whipping cream
1/2 cup of milk
3 egg yolks
1/2 cup of espresso coffee
2 tablespoons of sugar
1 teaspoon of cardamom
Whisk the egg yolks with the sugar.
In a saucepan, boil the milk with the cream and the cardamom. Pour half of the
boiling milk over the mixture of egg yolks and sugar.
Stir, and add the rest of the milk to the saucepan. Let cook for 8 minutes in a low heat
but ensure that it does not boil.
Add the chocolate and the espresso coffee. Stir until the chocolate is melted.
Serve hot in cups or glasses.
Chef's Hint: You can serve this wonderful dessert with a Cognac.
For previous picks by Jean-Paul:
Jan-Feb 2005 Picks
Fall Harvest Picks
September Picks
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