Garden Pavilion Note Book – Yogurt Drink
Enjoying a yogurt drink in the garden on a cold Halloween Day is a refreshing experience, allowing you to experience the contrast between the chilly weather and the comforting warmth of the drink.
Author: Chef Francis Xavier
GARDEN PAVILION NOTE BOOK – Rabbit with Peaches in Redwine Sauce
On a snowy day Braised Entrees are the perfect go to. Options warm you up. The Slow Cooking Method makes the meats tender and flavorful, creating a hearty and satisfying meal for a cold October. Reaching back into the Garden Pavilion note book is this […]
Travel
Travel – Post Covid is streamlined and has become more secure. Enhanced health measures are in place. Many no contact check-ins are common. On my last travel to Elkhart, the travelers are conscious of Covid and the post Covid changes. This is the new Norm. New Screening full searches seem to be in the spirit of exploration – at TSA and on the road.
The New Norm includes Car rental stations that are unmanned. Subsequent checked into the rental car and the tank is half filled and the car not clean. Regardless … Contact with optimistic travelers and consciously observing during travel evolved into a pleasant conversational exchange over the topic of hollandaise.
A traveling Australian Chef was explaining Hollandaise – as one of the mother sauces and derivates of the sauce – sauce choron specifically – to his protégé’ as a perfect accompaniment to a good steak. Sauce from scratch with derivatives. Most excellent.
Traveling today this was a pearl. I had a renewed appreciation for culinary basics and the exchange of pleasantries while traveling.
Hollandaise
Jimmy Wongs Hollindaise
Equipment
- Balloon Wisk
- Bain Marie
- Lg. Stainless Steel Bowl
Instructions
Prep the night before
- separate the yolks into the large stainess steel bowl the night beofre. Wrap with plastic
- save the whites for the bakery
- add whole butter to the 5 gallon plastic in the Bain Marie and let it slowly clarify.
Morning
- fire up the flat top
- start the reduction
- place the yolks on the butcher block and let it warm to room temp
- fire up the Bain Marie. Add water if it is dry.
- Start the emulsification by beating the yolks with the balloon Wisk
- Add the reduction (strained)
- temped the yolks in the bowl by placing in the warm Bain Marie bath. Do not cook / scramble the eggs.
- once ribbon is achieved to the consistency, Pull. this will take a few minutes of uninterupted attendtion.
- do not set on a cold surface
- make a towel ring so you can Wisk and drizzle clarified butter. the butter must not be cold , nor to hot.
- 2 ounces of butter to one yolk.
- finish with fresh squeezed lemon, salt, Tabasco & Worcestershire… to taste
- keep at room temperature .. not to hot, not to cold.
Notes
separate 20 yolks. save the whites
2 ounces of temped clarified butter per yolks
reduction of peppercorn bay leaf
Travel Eats … Micelis Restaurant
As we entered into Micelis, A California local pulled forward and stated from his convertible – “That is Frank’s Restaurant. you wont get better that that”! A restaurant that provided comfort and a local endorsement was what was needed. The warm welcome was continued by […]
Travel Eats .. Ye Old Kings Head
In the world of travel, culinary can be daunting and restaurants unfamiliar. A restaurant that provides comfort to traveling expatriates serves a unique role. A solace on flavors of home and camaraderie of fellow travelers. Ye Old Kings Head is an establishment that provides a […]
Summer Time is Rhubarb Time
At the farmers market i picked up my first Rhubarb of the season. Rhubarb has a narrow growing window and i am delighted as Rhubarb shows its first harvest. Rhubarb is simply stated – tart. So the combination of simple sugar and strawberries mellows the tartness and is a great way to burst Rhubarb’s unique flavor to a variety of dishes.
Mozz. Resonance and Harmony
A single pure note in music can hold great significance and is a fascinating concept. While it seems simplistic, a single pure note can evoke various emotions and serve a foundation for music exploration. A single pure note resonates and invokes harmony. There is celebration […]
Restaurant guide. Simple meals worth the travel …
I picked up the Bon Appetit Restaurant Guide while traveling to Indiana. Dawn, editor in chief of the magazine, wrote a few words that resonated with me. “For much of the last year and a half, however, it simply wasn’t possible to travel to the restaurants that even managed to stay open.” (deep sigh). Bon Appetit Restaurant Guide included a list of meals worth traveling for, which encourages readers to look forward to celebrating travel and food again. The restaurant issue addresses what it means to be outstanding, which was an interesting shift. Simply put, who is making the industry better? Chef Jose Andres is a perfect example. Another question the article provided was what food were you craving during lockdown? This article, along with many others sweeping the internet, are attempting and succeeding to refocus the public toward the future of food and travel.
Yes, restaurants are closing – seems weekly. Denver Post states Pizzeria Locale is closing this week. In contrast, I am choosing to write about the restaurants that are open, flourishing, and worth traveling to just to savor their taste and to appreciate their culture.
When it comes to a enjoying a good hamburger while traveling there are a few factors: Key Aspects for consideration:
- Freshness: Look for the place that has high turnover – or has been recommended by travelers familiar with the establishment.. Topping is also a key factor placing at number one.
- Proper Cooking. It should be cooked to your temperature preference. Often it is cooked and it is take it or leave it.
- Fresh Bun. Soft and toasty
While Traveling, Billy Goat Tavern hits all of these Key points. While in Chicago C Concourse – stop in at Billy’s
Barbacoa – Piled High Pork
Obsession – Piled High Pork cooked Barbacoa style and changed up. Adding bitter greens, caramelized onion and yam puree.. A Ratatouille moment. Have to give the nod to Nancy Silverton as the muse. The pork begins in a brine. Water, salt, sugar, bay leaves, thyme, […]