Taste of the World Episode 5 (FRANCE)
- last year
Rodey @rodey_blumoonpro gets all dressed up for France, when Chef Abi @abi_and_u pulls up by the North Coast Pillars. Rodey assumes it’s for a quick dip before the trip, but then Abi reminds him they have ingredients to get at Xtra Foods, Arima, and this is the fastest way out of Town during rush hour. With the promise of the national diet “doubles” he is back on board and they begin their drive through Santa Cruz, with a check stop at Curepe Junction, and finally to O'meara Road with Xtra Foods in sight.
On the menu in this Episode 5 of Taste of the World – FRANCE, we have Warm Oven Brie with Pistou, Steak Frites, and Chocolate Mousse.
Did you know French Fries and French Toast, isn’t French? Rodey has the answer.
Here are the Menus from this Episode
WARM OVEN BRIE W/ PISTOU
1 large garlic clove
1/4 cup Parmigiano reggiano cheese
1/2 olive oil
2 cups fresh basil
1/2 pound wedge brie
In a food processor combine, garlic, Parmigiano cheese drizzle olive oil while blending then add basil leaves, lemon juice, zest, salt and pepper. You can add pine nuts and that would be Pesto. Cashew, walnuts sunflower seeds can be used as well. Bake brie for 5-7 mins until warm and edges are melting. When done place in a shallow bowl and drizzle pistou over brie. Serve right away with crusty bread, crackers, apples, grapes, walnuts and dates.
STEAK & FRITES
2 rib eye steaks 1/2 pound each
5 tbsp butter at room temperature
1 oz of roquefort cheese/ blue cheese
fresh black pepper
4 large potatoes
oil for frying- LOTUS OIL
sea salt
served on side- NANDO’S
Leave steak out to reach room temperature, season with black pepper and olive oil. In a bowl blend or whisk room temperature butter with blue cheese and place in fridge. Peel and slice potatoes 1/4 inch and soak in water for 1/2 hour. Drain and dry with paper towel, Fry in hot oil, but not to brown drain fries in paper towel and set aside. Heat grill or skillet and cook steak 4 mins each side according to temperature you like your steak, season with salt. Heat oil and fry the fries again until golden brown. Plate steak and fries and garnish with roquefort butter.
CHOCOLATE MOUSSE
4 large egg yolks
1/4 cup granulated sugar
2 cups heavy cream- NESTLE
8 oz bittersweet chocolate chopped
1 tbsp coffee liquor or espresso
1 tsp vanilla extract
whipped cream
chocolate shaved
In a mixing bowl whip the egg yolks and sugar until fluffy about 2 mins. In a sauce pan warm 3/4 cup of heavy cream until it just begins to steam, do not boil. While whisking the egg mixture, slowly pour half the warm cream into the egg mixture to temper the egg yolks. once combined pour the combined egg yolk and cream mixture back into the sauce pan. Cook over low heat, whisking constantly until mixture thickens about 3-5 mins. remove from heat and stir in chopped chocolate, coffee liqueur or espresso and vanilla extract. mix well until chocolate is melted. Pour into a medium bowl cover and chill for 30 mins.
On the menu in this Episode 5 of Taste of the World – FRANCE, we have Warm Oven Brie with Pistou, Steak Frites, and Chocolate Mousse.
Did you know French Fries and French Toast, isn’t French? Rodey has the answer.
Here are the Menus from this Episode
WARM OVEN BRIE W/ PISTOU
1 large garlic clove
1/4 cup Parmigiano reggiano cheese
1/2 olive oil
2 cups fresh basil
1/2 pound wedge brie
In a food processor combine, garlic, Parmigiano cheese drizzle olive oil while blending then add basil leaves, lemon juice, zest, salt and pepper. You can add pine nuts and that would be Pesto. Cashew, walnuts sunflower seeds can be used as well. Bake brie for 5-7 mins until warm and edges are melting. When done place in a shallow bowl and drizzle pistou over brie. Serve right away with crusty bread, crackers, apples, grapes, walnuts and dates.
STEAK & FRITES
2 rib eye steaks 1/2 pound each
5 tbsp butter at room temperature
1 oz of roquefort cheese/ blue cheese
fresh black pepper
4 large potatoes
oil for frying- LOTUS OIL
sea salt
served on side- NANDO’S
Leave steak out to reach room temperature, season with black pepper and olive oil. In a bowl blend or whisk room temperature butter with blue cheese and place in fridge. Peel and slice potatoes 1/4 inch and soak in water for 1/2 hour. Drain and dry with paper towel, Fry in hot oil, but not to brown drain fries in paper towel and set aside. Heat grill or skillet and cook steak 4 mins each side according to temperature you like your steak, season with salt. Heat oil and fry the fries again until golden brown. Plate steak and fries and garnish with roquefort butter.
CHOCOLATE MOUSSE
4 large egg yolks
1/4 cup granulated sugar
2 cups heavy cream- NESTLE
8 oz bittersweet chocolate chopped
1 tbsp coffee liquor or espresso
1 tsp vanilla extract
whipped cream
chocolate shaved
In a mixing bowl whip the egg yolks and sugar until fluffy about 2 mins. In a sauce pan warm 3/4 cup of heavy cream until it just begins to steam, do not boil. While whisking the egg mixture, slowly pour half the warm cream into the egg mixture to temper the egg yolks. once combined pour the combined egg yolk and cream mixture back into the sauce pan. Cook over low heat, whisking constantly until mixture thickens about 3-5 mins. remove from heat and stir in chopped chocolate, coffee liqueur or espresso and vanilla extract. mix well until chocolate is melted. Pour into a medium bowl cover and chill for 30 mins.