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Stuffed Zucchini - Bruno Albouze - THE REAL DEAL

Stuffed Zucchini Recipe. Serves 10. (2 per serving). To make this recipe vegetarian, remove the meat.
10 ea. baby zucchini, larger or any kind, washed and top sliced off
1/3 lb. (150g) ground beef
1/3 lb. (150g) ground pork
1 Tbsp (15ml) olive oil & 1 Tbsp (15g) butter.
Mirepoix
1/2 ea. (100g) onion, choped
3.3 ounces (100g) carrot, scrubbed choped
2 ounces (50g) celery stalk, washed and diced.
Remaining Ingredients
3 ea. garlic cloves, minced
1 Tbsp (15ml) olive oil
2 ounces (60g) Spanish style chorizo, peeled and diced
2.5 ounces (80g) sweet piquillo pepper
Zucchini tops, ends trimmed and diced
0.5 lb. 200g crushed tomatoes canned or fresh diced Roma in season
1 tsp (3g) Herbes de Provence or thyme
1 ea. (50g) egg
3.3 ounces (100g) cooked rice or couscous, lentils or beans…
A bunch Italian parsley, washed and chopped
Salt / ground black pepper to taste.
A few tablespoons of ricotta cheese can be added at the end too.
Garnishing: Panko bread crumbs mixed with some olive oil. Grated parmigiano regiano.

Method
Clean and slice off each zucchini’s top and cut them into cubes; set aside. Arrange zucchini bottoms onto a tray lined with a silicone mat or parchment. Season generously with olive oil, salt and pepper. Flip (flesh side down or cover with foil) and bake at 350ºF (180ºC) for about 30 min or until fork tender. If using larger zucchini or rounds, remove some flesh in order for the stuffing to fit in. Meanwhile, in a hot large frying pan break down and pre-cook ground beef and pork with olive oil and butter for about 5 minutes on high heat; transfer into a bowl. In the same pan, sweat chorizo with a drizzle of olive oil for a couple of minutes, add mirepoix; cook for 5 min on medium high. Add the minced garlic and cook until fragrant. Add piquillo peppers, zucchini tops, tomatoes, herbs, seasoning and ground meat. Stir well – cover with a lid and cook for 20 minutes on low. Turn heat off, transfert mixture in a large bowl and mix in parsley and cooked rice (add ricotta cheese if desired), add the egg. Stuff cooked zucchini and top with grated parmigiano, bread crumbs, more grated parmigiano and a drizzle of olive oil.
Bake at 450ºF (220ºC) for about 15 minutes or until golden brown. Bon appétit!

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Almond Croissant - Bruno Albouze - THE REAL DEAL

Almond Croissant Recipe.
Make your pastries with less sugar and more falvor!
Makes 6.
6 ea. butter croissants (croissant pure beurre), preferably a day old.

Almond Cream Filling
3.7 ounces (120g) almond paste 50% (best choice: Lubeca 65% marzipan)
Or 60 grams almond meal and 60 grams powdered sugar.
0.4 cup (55g) powdered sugar
1.5 Tbsp (15g) corn starch
6 Tbsp (90g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1/4 tsp (1.5g) vanilla extract.

Method
Cut marzipan into cubes. In a food processor, blend marzipan cubes with sugar and starch until fine meal. If using almond meal instead; process almond meal with sugar and starch. Add room temp butter and salt; process until smooth. Add egg and vanilla and mix until homogenized.
Almond filling can be kept refrigerated for up to a week or frozen for months. Let almond cream to come to room temp before using.

Almond Syrup
1 cup (250g) water
0.5 cup (100g) granulated sugar
1.5 Tbsp (20g) powdered sugar
2 Tbsp (20g) almond meal
1 tsp (5g) vanilla paste or extract
1/2 Tbsp (7.5ml) orange blossom water or 1 clementine zest.

Bring to boil water, sugars, almond meal and vanilla. Cool and add orange blossom water or zest.

Quick Mandarine / Clementine Marmalade (Make a day ahead).
10 ounces (300g) mandarin or clementine
Water to cover.
0.4 cup (80g) granulated sugar
1/2 Tbsp (6g) pectin.

Method
Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night to cool slowly. Drain, remove stems and slice. Discard seeds and any tough membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan and cook for 3 minutes; cool and keep refrigerated for up to a month. It freezes well too.

Topping
Some crushed whole almonds
Some sliced almond
Powdered sugar for dusting.

Almond Croissant Assembly
Cut croissants lengthwise; separate tops from bottoms. Dunk bottoms two-third down into the lukewarm almond syrup, drain off some of the exess syrup and flip onto a baking tray lined with silicone mat or parchment. Pipe out a 1/4-inch thick layer of room temperature almond cream. Spread a thin layer of clementine marmalade on each inside top; flip and place back on each croissant. Cover tops with more almond cream. Combine sliced almonds and whole crushed almond and cover croissants. Almond croissants can be kept frozen for weeks (thaw before baking). Dust with powdered sugar right before baking.

Baking
Convection oven: Bake almond croissants at 350ºF (180ºC) for 18 to 20 min.
Conventional oven: Bake almond croissants at 375ºF (190ºC) for 22 to 25 min. Transfer onto wire rack to cool. Serve at room temperature. Enjoy!

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Dark Cherry Shaped Dessert - Bruno Albouze - THE REAL DEAL

Cherry Shaped Dessert Recipe.
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Makes 5/6 Cherries / Make 3 days ahead.
This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish in which red food coloring is added to resemble a cherry.

Note that this recipe requires high quality ingredients and special silicone molds available online. For the molds and utencils go to www.brunoskitchen.net bruno’s store. Some ingredients such as high quality chocolate and cocoa butter can be found in your bakery next door as well!..

Cherry Jelly Inserts
1 lb. (450g) washed dark cherries, preferably fresh but whole pitted frozen cherries work fine
1/2 Tbsp (7ml) olive oil
3 Tbsp (50g) Kirsch alcohol (optional)
3 Tbsp (40g) corn syrup
2 Tbsp (25g) sugar
2 tsp (10g) corn starch
1/2 Tbsp (5g) apple pectin
0.6 cup (160g) tart cherry juice
1 ea. lime zest.

Method
Remove pits from cherries using a cherry pitter. Cut them into 8 pieces and set aside. Meanwhile combine sugar, pectin and corn starch; set aside.
Sautee half of the cherries (225g) with olive oil for a couple of minutes; on high heat. Then, flamber with Kirsch. Lower the heat and add corn syrup and the sugar-corn starch-pectin mixture; cook for 2 minutes more. Add the tart cherry juice, remove from heat and add remaining cherries and lime zest. Let cool to room temperature.
Fill the mini demi-sphere silicone mold and freeze completely. Unmold cherry inserts onto a frozen tray (wear disposable gloves) and seal them by 2 forming individual 1 ounce (30g) sphere – re-freeze immediately. Make another batch with leftover or use as a spread.

White Chocolate Tarragon (Estragon) Ganache Mousse
0.2 ounce (6g) gelatin sheets, softened
4 ounces (120g) white chocolate couverture*, melted
0.9 lb. (400g) heavy cream
1 ounce (30g) fresh tarragon, chopped
1.2 Tbsp (20g) Kirsch alcohol (optional).

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Method
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up heavy cream with the chopped tarragon (no boiling nenessary). Turn off heat, cover and let sit to infuse for about 20 min. Pass through a sieve and over the melted chocolate pressing down the herbs to extract as much flavor as possible. Discard herbs. Add kirsch and gelatin and give a good emulsion using an immersion blender. Cover with a plastic wrap in contact and chill overnight. Transfer cold mixture into mixing bowl and beat on high speed until smooth and fluffy (do not over work); use immediately.

Cherry Shaped Dessert Assembly*
Fill each cavity of the silicone mold half way through with the whipped ganache mousse and place a frozen cherry jelly insert in the center; it must not touch the bottom of the mold nor be placed to high. Fill up with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold. Freeze 10 hours at least before unmolding or store for up to 3 months in their molds.
*If using different silicone molds, follow the instructions on the packaging.

White Chocolate Coating Glaze (Flocage / Enrobage)
Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.
8 ounce (250g) white chocolate couverture
8 ounce (250g) cocoa butter.
White chocolate coating glaze can be colored too. If so, use preferably powder liposoluble cherry red food coloring.

Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve. Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.

White Chocolate Mirror Glaze
0.4 cup (100g) water
7 ounce (200g) sugar
7 ounce (200g) corn syrup or glucose
0.70 cup (130g) condensed milk
1/2 tsp (2g) vanilla powder or paste
0.5 ounce (14g) gelatin sheets
10.7 ounce (220g) white chocolate couverture disks or chopped into small pieces
Use preferably powder hidrosoluble cherry red food coloring.

Method
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend well without adding too much air. Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.

For the cherry stems: blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside. Brush out some gold powder if desired.

How To Glaze The Cherry Shaped Dessert
Unmold hard frozen cherry cakes, arrange them on a frozen tray. Carefully, insert a short banboo skewer (one inch dip) inside each cherry cake. Place them back in the freezer for a few hours or until hard frozen.

Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
Warm up chocolate mirror to 86/88ºF (30/32ºC); keep warm.

Carefully, immerse an hard frozen cherry cake (do it one by one keeping remaining cherry cakes in freezer) into the white chocolate coating glaze first. Rotating the fruit allows the coating to spread more evenly and set faster. Once set, immerse the cherry cake into the red cherry white chocolate mirror glaze and continue like so until done – Leave glazed desserts at room temperature for now and remove skewers carefully and insert chocolate stems in each hole. Place the finished cherry desserts in the refrigerator for a few hours to thaw completely before serving – they can be kept frozen for up to 2 months. Enjoy!

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Mont Blanc Recipe - Bruno Albouze - THE REAL DEAL

Mont Blanc Cake Recipe.
The origin of Mont Blanc cake has been researched for recent centuries and it is probably invented like Marron Glacé, under the Kingdom of Savoy when Piedmont Region and France were united. Mont Blanc is a dessert of meringue, pureed chestnuts, whipped cream and marron glacé (candied chestnuts) to resemble of a snow covered mountain. A citrus marmalade is often added to make this dessert even more lucious. For this Mont Blanc recipe the sugar content has been reduced and flavors optimized.

Serves 10. / Make a day ahead.
French Meringue
3 ea. (100g) egg whites, at room temp
1/4 tsp (1g) cream of tartar, optional (it stabilizes the meringue)
0.8 cup (175g) super fine caster sugar
1/4 tsp vanilla seeds or paste or powder.

Method
Beat egg whites with cream of tartar and a tablespoon of sugar on medium speed for 5 min. Increase speed to high, add remaining sugar and vanilla gradually until stiff peaks form. Pipe out meringue onto a tray lined with a silicone mat or parchment using a French star pastry tip preferably # 866. The size may vary according dessert’s style.
Bake meringue at 190ºF (90ºC) for 2 hours then turn oven off and leave meringue inside to cool down. Store them in airtight container; it will keep out any moisture, which can cause meringues to lose their crunchy texture and become soggy. If it does happen, meringues can be reheated in 170ºF (80ºC) for about 15 min and re-store as suggested.

Quick Mandarine Marmalade
10 ounces (300g) mandarin or clementine (mandarin tastes better)
Water to cover.
0.4 cup (80g) granulated sugar
1/2 Tbsp (6g) pectin.

Method
Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night to cool slowly. Drain, remove stems and slice. Discard seeds and any tough membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan and cook for 3 minutes; cool and keep refrigerated for up to a month. It freezes well too.

Sponge Cake / Biscuit
3 ea. (100g) egg whites, at room temp
1/2 cup (110g) sugar
3 ea. (60g) egg yolk
0.9 cup (120g) cake flour, sifted or 80g all-purpose and 40g corn starch, sifted
1 tsp (6g) baking powder (to be sifted with flour)
5 Tbsp (80g) butter, melted.

Method
Beat egg whites until stiff peaks form; add sugar gradually. Lower the speed, add egg yolks and mix until incorporated. Fold in sifted powders (flour and baking powder). Mix a cup of batter with melted butter and fold back into remaining batter. Spread batter evenly onto a 9.5x13 inch (24x33cm) baking tray lined with a greased silicone mat or parchment. Bake at 375ºF (190ºC) for about 20 minutes. Chill completely. Trim off edges and cut sponge into 4.5x1 inch (11.5x2.5cm) bars or 3.5 inch (9cm) diameter for the rings and make a 1.5 inch (3.75cm) hole in the center. Wrap up and set aside.

Syrup
Bring to boil: 0.6 cup (150g) water with 0.4 cup (75g) sugar; cool and add 2 Tbsp (30g) dark rum or whisky (optional / sub for orange juice if desired).

Chestnut Cream Vermicelli
6.5 ounces (200g) chestnut paste
6.5 ounces (200g) chestnut cream
2 Tbsp (30g) dark rum or whisky (alcohol can be subsituted for orange juice)
5 Tbsp (80g) butter, softened.

Method
Mix by hand or using a food processor until it forms a paste. Pass through a sieve and set aside. Use at room temperature.

Whipped Cream
0.8 cup (200g) heavy cream
3 Tbsp (50g) mascarpone
3 Tbsp (50g) chestnut
1 mandarine zest.

Whip until soft peaks.

Chestnut Sauce (optional but it adds more texture)
2 ounces (60g) chestnut cream
0.6 cup (150g) heavy cream
2 Tbsp (30g) sour cream / creme fraiche.

Gently combine all ingredients; do not mix!.. the sauce must remain runny.

Garnishing
12 ea. marron glacé (candied chestnut)
Gold leaf (optional).

Assembly
Carefully, dip sponge half way through into the syrup (clean side down) and flip onto a plate. Spread some mandarin marmalade. Pipe out a thin layer of chestnut cream vermicelli using a tiny round plain tip or the traditionnal small grass pastry tip. Add some marron glacé pieces and alternatively, arrange 3 meringue and whipped cream. Add some more marron glacé pieces. Finish with more chestnut cream vemicelli. Top dessert with some crushed meringue to mimic the snow. Decor with gold leaves. Spoon out some chestnut sauce on the plate if making the bar or inside the ring if making the round. Bon appétit!

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Golden Delicious Apple Shaped Dessert - Bruno Albouze - THE REAL DEAL

Golden Delicious Apple Shaped Dessert Recipe.

This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Makes 12 Apples / Make 3 days ahead.
This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. Food coloring can be added according the theme of the fruit. A naturel one (turmeric) is added into the mirror glaze to resemble a golden delicious apple.

Note that this recipe requires high quality ingredients and special silicone molds available online. For the molds and utencils go to www.brunoskitchen.net bruno’s store. Some ingredients such as high quality chocolate and cocoa butter can be found in your bakery next door as well!..

Apple Jelly Inserts
Jelly
1.2 cups (300g) organic apple juice or golden delicious (or similar varieties) juiced out from a juicer
3 Tbsp (50g) limoncello or manzana verde (green apple liquor)
1 ounce (30g) cristalized ginger, minced (optional)
2 Tbsp (20g) sugar
1/2 Tbsp (6g) apple pectin
2 grams gelatin sheet
Add
10 ounces (300g) organic granny smith apple, cut into small dice
1/4 squeezed lemon juice.

Method
Soak gelatin in cold water to soften and drain. Mix sugar and pectin; set aside. Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture. Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin. Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely. Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.
In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses. Remove apple jelly mixture from the food processor and fold in remaining diced apples. Scoop out and fill the mini demi-sphere silicone mold and freeze completely. Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.

White Chocolate Vanilla Mousse
0.8 (180g) whole milk
1/2 tsp (3g) vanilla powder or paste
0.2 ounce (6g) gelatin sheets, softened
12 ounce (350g) white chocolate couverture*, melted
1.5 cups (360g) heavy cream, whipped to soft peaks.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.

Method
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up milk and vanilla (no boiling nenessary). Turn off heat and mix in gelatin and add melted chocolate. Give a good emulsion using an immersion blender. Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately.

Apple Shaped Dessert Assembly*
Fill each apple mold half way through with the white chocolate vanilla mousse and place a frozen apple jelly insert in the center. The apple jelly inserts must not touch the bottom of the mold. Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold. Freeze 18 hours at least before unmolding or store for up to 3 months in their molds. In a professional environment use blast freezer.
*If using different silicone molds, follow the instructions on the packaging.

White Chocolate Coating Glaze (Flocage / Enrobage)
Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.

8 ounce (250g) white chocolate couverture
8 ounce (250g) cocoa butter.

Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve. Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.

White Chocolate Mirror Glaze
0.4 cup (100g) water
7 ounce (200g) sugar
7 ounce (200g) corn syrup or glucose
0.70 cup (130g) condensed milk
1/2 tsp (2g) vanilla powder or paste
0.5 ounce (14g) gelatin sheets
10.7 ounce (220g) white chocolate couverture disks or chopped into small pieces
≈ 2 tsp (5g) organic ground turmeric.

Method
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend without adding too much air. Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.

For the apple stems: blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside.
For the leaves (optional): use real ones if possible or make them using green marzipan.

How To Glaze The Apple Shaped Dessert
Unmold hard frozen apple cakes, arrange them on a frozen tray. Carefully, insert a short banboo skewer (one inch dip) inside each ‘apple’. Place them back in the freezer for a few hours or until hard frozen.

Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
Warm up chocolate mirror to 86/88ºF (30/32ºC); keep warm.

Carefully, immerse an hard frozen apple cake (do it one by one keeping remaining apple cakes in freezer) into the white chocolate coating glaze first. Rotating the fruit allows the coating to spread more evenly and set faster. Once set, immerse the apple cake into the white chocolate mirror glaze and continue until done – Leave glazed desserts at room temperature for now and remove skewers carefully. Insert stems and leaves; use melted white chocolate as a glue if needed. Place the finished apples in the refrigerator a few hours to thaw completely before serving – they can be kept frozen for up to 2 months. Enjoy!

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Mussels Mariniere / Moules Marinière - Bruno Albouze - THE REAL DEAL

Mussels Mariniere / Moules Marinière Recipe.
Mussels and French fries (Moules-frites) is a popular main dish originating in Belgium. Also very popular in Normandie. The serving size from some restaurant can be a large as 4 lb. (1.8kg)!..

Serves ≈ 4.
4.5 lb. (2000g) fresh mussels, cleaned
3.5 (50g) butter
3 ea. (≈100g) shallots, minced
3 to 4 ea. garlic cloves, minced
1/4 tsp (≈ 1g) dry thyme ot 2 fresh sprigs
1/3 cup clam juice
1/2 cup (125g) Pernod*
Ground black pepper. Since mussels are nuturaly salty, no extra salt is needed.
One bunch Italian parsley, thinly chopped.

Bread such as baguette slices for dunking…
*Pernod belongs to the family of spirits whose flavor is dominated by the aroma of anise; it pairs so well with seafood. Pernod can be substituted for a non-acidic white wine such as Sauvignon blanc or Pinot blanc.

Method
When purchasing mussels, make sure they are kept over and under ice, and their shells are glistening with moisture. Dry shells on the outside are a good indication of dead or dying mussels on the inside. The tag should be attached to the mesh bag, or you can ask for it at the seafood counter if they are display loose. Mussels should smell like the ocean, fresh and salty.
To clean mussels, scrub or scrape using a paring knife. Remove beard by going side to side pulling it. Soak mussels in cold water with a few ice cubes for at least an hour. Meanwhile, soak parsley bunch in cold water for half an hour. Pull from water, shake well and pat dry; set aside.
Mince shallots, garlic and parsley leaves.
In a large pot or dutch oven, melt butter and sweat shallots and thyme for 5 min on medium low heat; cook with no coloration. Add garlic and season with some ground black pepper and cook until fragrant for less than a minute.

Deglaze with Pernod or white wine and clam juice. Reduce stock to two-third. Meanwhile, drain mussels well and set aside.
Add mussels to the hot pot, cover and cook for 5 minutes; shaking them up every so often. Transfer cooked mussels in a large bowl. Discard any unopened mussels. Throw half of the chopped parsley in the juice. Arrange mussels in a shallow dish if desired and pour hot juice over or under. mussels. Garnish with remaining parsley. Enjoy!

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Cauliflower Puree w/ Petrale Sole /Entree - Bruno Albouze - THE REAL DEAL

Cauliflower Puree, Petrale Sole Recipe.
Petrale sole is as good as it gets. The flesh is mild, fine-textured and delicately nutty. Though it is available year-round, they are at their most plentiful from January through March. Tilapia can be a good subsitute.

Serves 4.

Fish
2 lb (900g) petrale sole filet ≈ 4 ea.
1/2 Tbsp (7.5ml) olive oil / more or less
3 Tbsp (45g) butter, cubed
Salt & pepper to taste.
A couple fresh thyme or rosemary sprigs
6 garlic cloves, crushed with skin on.

Fleur-de-sel or crushed grey sea salt & ground black pepper
Lemon confit, minced (optional) or 1/2 lemon juice or use both if desired.

Method
Since flatfish filet gets a thick and thinner side (tail), it’s useful to modify its original shape to prevent from drying out. It looks better too!.
Cut each filet in half lengthwise following the bloodline edges; discard it. Fold the tail tip onto the filet end and place the other half of the filet on top making sure that the thicker part goes on the oposite direction from the one lying on the cutting board. Place tail back on top, sealing the serving filet.

In a hot pan, drizzle olive oil and sprinkle some salt. Cook fish filets for 3 min; clean side down first (presentation side) on medium high heat. Flip and cook for an additional 2 minutes with herbs and crushed garlic. Turn heat off and add butter and baste fish constantly with foaming butter, herbs and garlic for 2 to 3 minutes more. Add lemon juice at the end if desired. Transfer fish onto papper towel for the bottom to drain a bit. Season with fleur-de-sel, ground black pepper and minced lemon confit.

Cauliflower Puree
1 ea. large cauliflower ≈ 1.5 lb (650g) once trimmed
1/2 cup (125g) water
3 cups (750g) whole milk*
Salt & ground black pepper to taste. Nutmeg can be added too.
5.5 Tbsp (80g) European style butter, cubed and cold* (more butter can be added if desired).

*For vegan version: regular milk can be substituted for coconut milk and butter for vegetable oil.

Method
Rince cauliflower, remove greens and the core. Save some florets for garnishing (to be blanched with romanesco). Cut remaining florets into thin slices. In a pot or duch oven, add cauliflower, water first and milk. Season with salt and pepper. Bring to boil – turn heat off, put lid on and let finish cooking for 10 to 12 minutes. Pass cooked cauliflower through a sieve. Save liquid only if planing to turn this recipe into a cauliflower soup. Blend drained cauliflower well and add cold butter in the end. Blend on high speed for 2 minutes more. Add more seasoning if needed and more liquid if making cauliflower soup. Sieve puree and keep warm.

Garnishing
1 or 2 romanesco cauliflower, blanched and tossed in olive oil
A few white cauliflower florets, blanched and tossed in olive oil
Italian parsley leaves
Thyme or rosemay sprigs
Lemon confit.

Plating
Scoop out the hot cauliflower puree or use a pastry ring. Arrange cauliflower florets, top with the cooked and well seasoned fish, parsley and thyme. Serve hot. Bon appétit!

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Jaffa Cakes (Upgraded Recipe) - Bruno Albouze - THE REAL DEAL

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Veggie Burger From Scratch - Bruno Albouze - THE REAL DEAL

Veggie Burger Recipe
Serves 4. To make this recipe vegan, substitue cheese and cream spread for vegan mayo.

4 ea. 3 ounces (90g) burger bun
6 ounces (180g) blue cheese, gorgonzola or Roquefort.
Salad greens, washed
Crushed walnut, pecan or hazelnut.

Roasted Eggplants
2 ea. Japanese eggplant
1 Tbsp (15ml) extra virging olive oil
1 Tbsp (15ml) water
Salt and pepper.
Sear with: 1 Tbsp (15ml) extra virging olive oil
Deglaze with: 2 Tbsp (30ml) balsamic vinegar.
Method
Trim off eggplant stems, divide in half and cut lengthwise. Season with olive oil, salt and pepper. Arrange eggplant halves in a shallow dish, add about a tablespoon of water, seal well with plastic wrap and microwave for 6 to 7 minutes (you dont want them to be fully cooked). Carefully, remove the plastic wrap and drain the eggplant slices on papper towels. In a hot pan, drizzle olive oil and sear eggplant slices (flesh side down) for about 15 minutes on medium high heat or until light brown color. Deglaze pan with balsamic vinegar and continue to cook for an additional 5 minutes or until eggplants get a nice caramelization. Flip and turn heat off and let rest in the pan to cool down slowly.

Red Onion Marmalade*
3 ea. red onion, peeled and thinly sliced
2 Tbsp (30ml) extra virging olive oil
Salt and pepper to taste
3 Tbsp (45ml) red wine vinegar.
Method
Cook thinly sliced red onions in olive oil, salt and pepper for about 15 minutes on medium low heat; covered. Stir mixture a couple times during cooking. Remove lid and deglaze with red vinegar; cook for an additional 10 minutes; uncovered. The onion mixture turns into marmalade when any remaining moisture left from the onions and vinegar is gone, then the natural sugar from the onions begins to caramelize within. Set aside.

*Some onion marmalade or onion confit recipes call for hours of very slow cooking method using remouillage…

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