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.
Recent Posts
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
GARDEN PAVILION NOTE BOOK – Salmon and Radish Butter
A recipe from the garden. I like the idea of radish butter. if i can i will substitute radish sprouts for red radish. The Burre Blanch remains the same.
Travel Eats .. Breakfast at the Black Bear Diner
The saying is attributed to baseball pitcher Preacher Roe, After being taken out of a game in the second inning, Roe commented that, “Sometimes you eat the bear and sometimes the bear eats you.” Traveling – there are good days and bad. Sometimes, on a […]
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 the restaurant’s singing server and the piano player show tunes.
The food, the experience and presentation of the family owned restaurant transformed dining to cherished hospitality experience.
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 […]
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 in a traditional Meal. Whether it is special occasion or simply enjoying good food. Nancy Silverton took it one step further. Celebrate one ingredient – a single pure note – that becomes the center and foundation around Mozzarella. This is clear cohesive celebration and Mozza recipes are shared. This Resonates.
Nancy’s Pizza dough
in the summary it states that it is not an exact replica of the dough use at the pizzeria.
Ingredients
Pizza Dough
- 22 ounces warm tap water 2 cups 6 ounces
- 1/2 ounce compressed yeast (one tablespoon) or 1 teaspoon active dry yeast
- 26 ounces unbleached bread flour plus more as needed
- 1/2 ounce dark rye flour (one tablespoon)
- 1 1/2 teaspoon wheat germ
- 1 1/2 teaspoon barley malt of mild flavored honey
- 1/2 ounce kosher salt 1 tablespoon
- olive oil for greasing the bowl
Instructions
- to make the pizza sponge, put 15 ounces of the wat and the yeast in the bowl and dissolve
- Add 13 ounces of the bread flour, rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly with plastic for an hour and a half (90 minutes).
- Add the remaning 7 ounces of water, remaining 13 ounces of bread flowu and the barley malt. Mix on low for 2 minutes. Add salt and mix on low until the dough pulls away from the bowl.
- Turn the dough out onto a greased sheet bowl. it will proof and double in size. set aside for 45 minutes. Wrap with plastic.
- Turn out the dough onto a floured surface. cut into 6 sections and about 7 ounces. Cover with a flour sack dish towel (dry) and let rest for 5 minutes.
- dust your hands with flour and gather each round of dough into taught ball. Cover with the dry flour sack dish towel for one hour.
- Good Rules for for thought:
- choose what pizza you wanna make
- preheat the oven to 500F for an hour
- pull together the mise en place for the station including oil and salt
- have a bowl of flour for dusting the counter top
- have a bowl of semolina for dusting the pizza spatula
- knead the pizza dough into a circle leaving a one inch circle around the edges
- Brush the edge with olive oil and season with salt.
- dress the pizza
- fire in the oven 10 minutes or until it is blistered.
- repeat .. make another pizza.
