Bonifacio-Style Aubergines - Bruno Albouze - THE REAL DEAL

Bonifacio-Style Aubergines / Stuffed Eggplant Boats Recipe
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. Traditionally made with 3 kinds of aged Corsican cheeses, other kinds can be used as well especially when specific cheeses are not available in the US.

Serves ≈12
6 ea. Italian eggplant (Aubergine), cooked and meat scooped out. Save skin
0.9 lb. (400g) aged mixed cheeses such as G...

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Herb Garden Potatoes - Bruno Albouze - THE REAL DEAL

Herb Garden Potatoes Recipe

Serves 8.

≈2lb. (900g) baby potatoes*, washed and eyes removed
1 Tbsp (15g) butter
1/2 Tbsp (7.5ml) olive oil
2 ea. shallots, minced
2 ounces (60g) fresh ginger, minced
1 qt (1L) chicken or veggie stock
Salt.

*Baby potatoes can be peeled; precook in salted water first.

1 tsp thyme, chopped
1 tsp rosemary, chopped (save a couple of small sprigs for garnishing
≈1 Tbsp Italian parsley, chopped
≈1/2 Tbsp tarragon, chopped
≈1 Tbsp chervil, chopped
≈1/2 Tbsp chives, minced
≈1/2 Tbsp dill, roughly chopped (save some leaves for garnishing.

In a large frying pan, sweat shallots and ginger (do not color)...

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Wild Mushroom Rosemary Polenta - Bruno Albouze - THE REAL DEAL

Wild Mushroom Rosemary Polenta Recipe

Serves 6. (5 ounces/140g portions).

Mushroom Duxelles
6 ounces (180g) mixed mushrooms (shiitake/oyster/cremini/portobello/porcini…)
2 tsp (4g) porcini powder (optional)
3 ea garlic cloves, germ removed and minced
≈ 2 ea. (70g) shallot, minced
1/2 Tbsp (7.5ml) olive oil
Salt and pepper to taste.
A few drops white truffle oil (optional).

Clean mushrooms and chop into duxelles. In a hot frying pan, sautee duxelles for about 4 min on high. Add shallots, salt and pepper and cook for 3 min more. Add garlic and porcini powder and cook until dry on low heat. Cool and set aside.

Polenta
2 cups (500g)...

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Tomates Farcies / French Stuffed Tomatoes - Bruno Albouze - The Real Deal

Tomates Farcies / Stuffed Tomatoes Recipe
Serves 8.
8 ea. beefsteack tomatoes*
4 ea. large shallots, thinly chopped
4 ea. garlic cloves, peeled, germ removed and minced
5 ounces (150g) shiitake mushrooms caps or porcini*, clean and cut into cubes (save stems for stock)
5 ounces (150g) prosciutto di San Daniele, a thick slice cut into cubes
1 Tbsp (15ml) olive oil.


*If using smaller tomatoes such as Roma; make more.
*If using porcini mushrooms, use the whole thing.

4 ounces (120g) stale bread (crumbs only)
1 ea. (50g) egg
10 ounces (300g) ground pork*
10 ounces (300g) ground veal or beef*
Salt and pepper to taste.
Butter and lemon juic...

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Upside Down Potato Gratin - Bruno Albouze - THE REAL DEAL






Upside Down Potato Gratin Recipe / make a day ahead.



Yield: 8 to 10 Servings


9 ea. 3 lb. (1350g) Yukon gold potatoes, peeled
Jus Mixture
6 Tbsp (90g) unsalted butter, preferably clarified
1 Tbsp (15ml) extra virgin olive oil
1 ea. large onion (180g), chopped
1 ea. garlic clove, smashed and peeled
1 ea. bay leaf
1/3 cup (80ml) chardonay white wine
1 tsp (2g) fresh rosemary or thyme, thinly chopped
1 cup (250ml) chicken or turkey or duck or beef or rabbit jus
1 cup (100g) fresh Parmesan, grated (optional).


*Jus means the natural juices given off by the roasted meat. To prepare a natural jus, skim off the fat from the juices left after roasting. Note...

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Cheese Log Stuffed w/ Cranberry Kumquat Chutney, Rosettes






Cheese Log Stuffed w/ Cranberry Kumquat Chutney Recipe


This luscious cheese Yule log will be the star of your next cheese plater.
Serve with toasted bread, crackers, crostini… Keep cheese log refrigerated up to 5 days; covered.


Serves 20


Cheese Log
16 ounces (500g) plain fresh goat cheese log or another similar cheese
Salt / pepper.


Method1
Leave cheese on the counter to get to room temp. Flatten out the goat cheese into an evenly thick rectangle shape, over a couple layers of plastic wrap. Season with salt and pepper if desired. In order to create the cavity needed to insert the stuffing, place a 1 inch (2.5cm) diameter cylindrical obj...

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Cranberry Kumquat Chutney - Bruno Albouze -THE REAL DEAL

Cranberry Kumquat Chutney Recipe

3/4 cup (150g) granulated sugar
2 star anise (if broken into pieces, make a sachet)
1 cup (250ml) ruby port
1/4 tsp ground cardamom
2.5 Tbsp (40g) crystalized ginger, thinly chopped or blend with the port
1/2 lemongrass stalk, cut off the lower bulb and remove tough, outer leaves, pound the dried stalks lightly to release their volatile oils
20 ea. (100g) kumquats, rinsed and halved or quartered or 1 whole orange, unpeeled, seeded and diced
12 oz (350g) cranberries
1 orange zest
Salt and black ground pepper to taste.

Method
Make caramel a sec (dry caramel). Cook sugar until mixture turns a dark amber color. Deglaze ...

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Lemon Confit Recipe - Bruno Albouze - THE REAL DEAL






Lemon Confit Recipe


18 organic lemons (organic lemons preferably as Meyer or other varieties), washed
2 lbs. (900g) Kosher salt
1/2 cup (100g) granulated sugar


Method
In a large bowl, mix the salt with the sugar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon and pour some salt-sugar inside. Place the lemon in the bottom of a clean jar (use 3 quart-size jars or one large). Continue process with the remaining lemons. Pack the lemons into the jar and covering each layer of lemon with the salt-sugar mixture.


Seal and refrigerate the lemons for at least 2 weeks but they are best after 3 months and will keep fo...

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Beet Cured Salmon Recipe
Make 3 days ahead.


One 2.7 lb. (1.2kg) Scottish salmon fillet
1.2 lb. (500g) granulated sugar*
1.2 lb. (500g) kosher salt*
4 orange zest
1 large bunch of dill, chopped
3 lb. (1.5kg) red beets, washed, unpeeled and shredded.


*Don’t be shy, the more salt mixture you use the better, otherwise the salmon will not be cured properly.


Method
Cut off the tip of the fish tail. Trim excess fat off and remove bones from the fillet. Do not remove the skin. (The whole fillet can be cut in half).
Combine sugar and salt together. In a large shallow dish, coat the bottom with one-third of the salt mixture. Lay the salmon fillet skin side down. Spread orange zest all over the flesh of the...

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Video coming soon!


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