Book review ~ Chasing Bocuse

Competition sharpens the skills.

the compelling read of the American Culinary team in pursuit of international competition. The Story strikes a cord with me as competition is ingrained in out industry.. this is not a challenge on personalities nor heightened situations. With no disrespect  to competitions on FoodTV today – food competitions have a different intensity and carry a different weight. The competitions such as ACF approved competitions, Culinary Olympics and Bocuse d’Or reflects real life industry where ingredients run out and you need to create through trial of fire and still have excellence… I agree with Chef there is nothing but cooking, finished product and  judging.

Toad in the Hole

2018-10-13 22:32:10

Serves 4

Toad-in-the-Hole for staff meal

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Ingredients

1. Bacon and Potatoes: 8 slices of thick bacon, 8 shallots thinly sliced, 1 1/2 pounds fingerling potatoes cut into circles, salt, pepper, chives, sherry vinegar.

Toad-in-the-Hole

1. Four 1/2 inch thick slices of brioche, 4 tablespoons unsalted butter at room temperature, 4 large eggs, 1/2 cup grated Parmesan cheese, black truffle.

Bacon and Potatoes

1. Blanch the potatoes. cook the bacon crisp about 10 minutes. add 4 teaspoons of bacon fat into a skillet and cook the shallots until caramelized. about 3 minutes. add the blanched potatoes to the skillet. Season with salt and pepper. Transfer to the oven and roast until crisp. about 15 minutes. stir as needed.

Toad-in-the-Hole

1. heat a non stick pan over medium heat. Cut a circle out of the center of the brioche. add the brioche to the pan. toast until golden brown. Flip the brioche and a bit of butter to the hole. crack and egg into the hole.

Finish

1. Turn the oven to broil. remove the potatoes and season with chives and sherry vinegar. Broil the egg until the whites are set.sprinkle with cheese.;
2. Serve bacon , potatoes and eggs.

Notes

1. During the competition - comfort food during the event is a must. the culinary string from the movie "run away bride" is what is your favorite egg dish for breakfast? Found in the pages of Bocuse d'Or the favorite breakfast of the comis chef Greg served to the team is toads in the hole. In the recipe notes "during the last week of training, we found a good use for those extra black truffles!". A serendipitous find.

By Greg Schesser

Adapted from Chasing Bocuse

Adapted from Chasing Bocuse

Culinary Daughter https://www.culinarydaughter.com/

ISBN 978-3-791-38369-9