May 4, 2014
While this elegant dessert may look complicated, it’s actually very easy to make using store bought puff pastry. Millefeuille, also known as the Napoleon, means “thousand leaves” in French, and is a traditional dessert made by layering puff pastry with whipped cream, custard or other filling. Serves 6
Ingredients
- 1 sheet puff pastry, thawed according to package instructions and unfolded
- 1 egg, lightly beaten
- 1 1/2 cups strawberries, thinly sliced
- Juice of 1/2 lemon
- 1 Tbs. granulated sugar
- 1 cup heavy cream
- Confectioners’ sugar for dusting
Directions:
- Preheat an oven to 375°F.
- On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut into four equal strips. Transfer the 4 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
- Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
- In another bowl, using a whisk, whip the cream until soft peaks form.
- Lay a piece of the puff pastry on the work surface and layer a third of the cream filling on top.
- Arrange some sliced strawberries and then another piece of pastry on top.
- Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving.
Apr 30, 2014
According to leading authorities from the Ocean Support Foundation, “the lionfish invasion is probably the worst environmental disaster the Atlantic will ever face.”
Today, Lionfish can be found in the Amazon, the Bahamas, the Caribbean, the waters near North Carolina, and Bermuda. What’s the threat? They are productive breeders – producing 30,000 eggs at a time. They are voracious eaters – Lionfish stomachs can expand over 30 times in volume when consuming a large meal. In fact, researchers in the field have observed a large adult lionfish consume over 20 small wrasses during a 30 minute period! They are indiscriminate hunters – hunting 90 percent of other fish out of the reefs (especially young juvenille fish). In time, these predators will decrease large populations of other fish species, leading to a detrimental effect on reef ecology and survival of other species competing for food.
How do we help rid the Atlantic of this species? Experts are recommending that humans curtail the lionfish invasion by getting fishermen to catch them and for restaurants to serve them up.
Lionfish are delicious. The flesh is firm and white and they taste like a cross between a hog snapper and a grouper. They can be fried, blackened, or sautéed and are also excellent for sushi and ceviche.
“Once stripped of its venomous spines, cleaned and filleted like
any other fish, the lionfish becomes delectable seafood fare.”
– National Oceanic and Atmospheric Administration
Chef Paul Lawrence is doing his part and shares a tasty way to prepare Lionfish – Lionfish Beurre Blanc with Grilled Asparagus and Roasted Red Pepper Sauce. Eat ’em to Beat ’em!
Recipe from Chef Paul Lawrence – The Hickory Stick
Chef Paul Lawrence from Hickory Stick with Seasoned To Taste host Peter Jovetic.
Ingredients
Lionfish fillet
1 red Bell Pepper
1 shallot
White wine
1 lemon
olive oil
butter
capers
asparagus
Salt and pepper
Method
For the Asparagus: Coat asparagus in olive oil, salt and pepper and grill until just fork tender.
For Red Pepper Sauce: Cut red pepper in half, remove membrane and seeds. Place on lightly oiled baking sheet and roast in a 400F oven until the skin is slightly charred. Remove peppers from oven and immediately place pepper in a bowl and cover with plastic wrap for about 10 minutes. This will soften the skin and make it easy to peel. Chop a small shallot and cook in a medium pan with a little oil until tender and soft. Roughly chop peeled red pepper and add to the pan with the shallot. Cover with a little white wine and cook; reducing until all the liquid is gone. Place mixture in a blender; add a little lemon juice, olive oil, salt and pepper. Keep sauce warm.
Freshly caught Lion Fish. Click on photo to read more about this invasive species.
For the Lion Fish: Season lionfish with a little salt and pepper and pan fry.
For the Beurre Blanc Sauce: Squeeze juice from a lemon into a medium sauce pan and heat. Add cold butter and stir constantly until sauce is thickened making sure not to let mixture boil. Add capers.
To serve: Place lion fish fillet on a plate with the grilled asparagus. Pour some of the beurre blanc sauce over the top of the fish fillet and sprinkle on a few more capers. Spoon red pepper sauce in a circle around the lion fish fillet and over the grilled asparagus. Enjoy!
Gosling’s Wine of The Week
14 HANDS HOT TO TROT WHITE BLEND
14 Hands Hot to Trot White Blend has been chosen to complement Chef Paul’s Lionfish dish.
This fresh and lively wine reveals aromas of white stone fruits and light citrus floral notes. Flavours of pear, melon and lemon zest are balanced by crisp acidity, ending with a vibrant finish.
The retail price is $19.25 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 29th, 2014
Apr 28, 2014
Mother’s Day is just around the corner. Delight Mom with a special breakfast treat – Eggs Benedict with a rich Hollandaise Sauce served with bacon on hearty slices of Tiger Crust Bread.
Note: Make the Tiger Crust Bread early in day or day before.
Tiger Crust Bread
Prep. Time: 2hrs Cook time: 35min
Makes: 2 loaves or 6 buns
Ingredients
1 tablespoon active dry yeast
¼ cup warm water
1 cup warm milk
1½ tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
4 cups all purpose flour
Directions
- In a large bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. (The mixture is ready when it becomes bubbly and frothy).
- Add in vegetable oil, salt and 2 cups of flour. With an electric mixer, mix at medium speed until the dough comes together.
- Slowly add remaining flour, add a quarter cup at time, using just enough until the dough pulls away from the sides of the bowl.
- Knead for about 4 minutes, until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap.
- Let rise for 1 hour, or until doubled in size.
- Once the dough has risen, place dough on a lightly floured surface and divide it into 6 equal portions for buns or 2 equal portions for a loaf. Shape each into a ball or loaf and place on a parchment-lined baking sheet.
- Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
Dutch Crunch Topping
Ingredients
1 tablespoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cups rice flour
Directions
- Combine all ingredients in a large bowl and beat with a whisk; combining well. The consistency should be spreadable, but not too runny. If not, add a little more water or rice flour as necessary. Let stand 15 minutes.
- Using a spoon or your fingers, coat the top of each roll or loaf with a thick layer of topping. The topping must be thick or it won’t crack as desired.
- After topping, place baking sheet in a preheated 380ºF oven and bake for 25-30 minutes. The Dutch Crunch topping should crack and turn a nice golden-brown color. Let cool completely on a wire rack before eating.
Easy Blender Hollandaise Sauce
Makes about 1 cup
Ingredients
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne, optional
10 tablespoons unsalted butter
Directions
In a small pot, over low heat, melt the butter slowly. Do not let it boil.
Add the egg yolks, lemon juice, salt and cayenne pepper (if desired) to the blender. On medium to medium-high speed, beat the egg yolk mixture until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, reduce blender speed to its lowest setting, and slowly drizzle in the melted butter. Blend until the butter is fully incorporated into the egg mixture.
Store until serving on a warm stovetop. Use within an hour.
Eggs Benedict
To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a paper towel lined warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
Butter slices of Tiger Crust bread, and top each one with a slice of bacon and one poached egg. Place on plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives if desired. Serve immediately.
Apr 28, 2014
Not to be confused with coconut macaroons, macarons are a delightful French confection made with almond flour and meringue giving them a light as a cloud texture and taste. Bake and fill with chocolate ganache, buttercream, or other desired fillings for a special treat for Mom on Mother’s Day.
Ingredients
4 large egg whites (4.94 ounces)
1/3 cup plus 1 tsp caster sugar* (superfine sugar) (2.47 ounces)
1 1/2 cups plus 4 tsp pure icing sugar (8.11 ounces)
1 cup plus 3 tsp almond flour (4.23 ounces)
pinch of salt
gel food colouring, optional
*If you cannot find caster sugar, blend granulated sugar in a food processor or coffee grinder until sugar granules are fine.
NOTE: It is important to measure ingredients carefully. For best results weigh the ingredients.
Directions
1. Preheat the oven to 302°F.
2. In a bowl mix egg whites and caster sugar with an electric mixer until stiff peaks just form; continue to whip for 1-2 more minutes. Add gel food colouring and continue to mix just until colour is incorporated evenly.
3. Sift together the almond flour, icing sugar and salt. Repeat sifting process and discard any lumps.
4. Using a rubber spatula, fold sifted ingredients into the egg white mixture – approx. 30-50 folds. The mixture should be smooth – not too runny, nor too stiff. If you form a peak, it should slowly sink back into the batter. Folding is important – over-mixing results in flat macarons with no feet, and under-mixing results in uneven tops.
5. Using a baking sheet lined with non-stick baking paper, pipe mixture into 1-inch circles approximately 2 inches apart. To prevent macarons from cracking while baking, rap baking sheet 2 or 3 times on the work surface firmly; turn baking sheet once clockwise and repeat.
6. Place baking sheet in oven and bake for 20 minutes.
7. Check macarons – fully cooked macarons should come off the baking sheet relatively cleanly – if not, bake a few minutes longer. Macarons should be set but not browned. Let cookies cool completely before filling.
Macarons can be stored in the lower shelf of the refrigerator for up to five days. Remove them from refrigerator 30 minutes before serving. Freeze for up to a month.
Kitchen Tips:
– Prevent your macarons from burning by leaving the oven door open a few inches during baking.
– Easily remove stuck on macarons from the parchment/baking paper after baking by spritzing a little bit of water underneath the paper – the steam will loosen the macarons.
NOTE: Macarons have a notorious reputation for failure. We found this interesting blog that addresses the most frequently asked questions – Macaron FAQs
Find some inspiration for delicious macaron fillings on Pintrest.
Apr 23, 2014
Don’t let the grits fool you! With Cajun seasonings, Andoiulle sausage and shrimp, Chef Derek’s dish is authentic Louisiana fare – spicy and hearty!
Recipe from CHEF DEREK MYERS – Island Restaurant Group
Ingredients for the Grits
– 4 cups of water
– 2 tablespoons of unsalted butter
– 6 small cloves of garlic, finely minced
– 1/2 teaspoon salt
– 1/2 cup of heavy cream
– 1 cup of uncooked quick grits
– 2 cups of shredded cheddar cheese
Instructions
Bring water to boil, add cream and then grits, stir for 5 minutes, add cheese and seasoning.
Ingredients for the Shrimp
Chef Derek Myers with Seasoned to Taste host Chef Peter Jovetic – on location at the Bermuda Gas showrooms on Serpentine Road.
– 1 tablespoon of canola oil
– 1 cup of mild Andouille or other spicy smoked sausage
– 1 tablespoon of butter
– 2 pounds of small to medium shrimp, peeled and deveined
– 1 tablespoon of all purpose flour
– 1/2 cup of chopped onion
– 1/4 cup of chopped green bell pepper
– 1/8 cup of chopped celery
– 1 can diced tomatoes, well drained
– 3 teaspoons of Cajun seasoning
– 1-1/2 cups of chicken broth
– 1 tablespoon of unsalted butter
– Kosher salt and freshly cracked black pepper, to taste
– Red pepper flakes
Instructions
Heat oil, add shrimp and sausage, cook for a few minutes, add butter and flour; cook until brown. Add trinity (onion, peppers, and celery) and cook 1 minute. Add tomato, Cajun seasoning and broth and cook until reduced. Add butter and pour over grits.
Gosling’s Wine of the Week
TERUZZI & PUTHOD TERRE DI TUFI
Gosling’s have paired Chef Derek’s recipe with Terazzi and
Puthod’s Terre Di Tufi. It’s an elegant and fascinating white wine. Because of its qualities and features it has always been known as the ‘White Super Tuscan’, as it can be considered the white version of the famous and much appreciated red wines of Tuscany.
The retail price is $24.25 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 22nd, 20143
Apr 21, 2014
Bursting with raspberry flavour, dreamy, airy raspberry mousse is delicious and pretty too! Raspberry mousse is so versatile – use it as we have here for a light dessert, as a pie filling, layered with white or dark chocolate mousse, or spoon into chocolate cups for a more decadent dessert.
Makes 8 cups
Ingredients
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
Directions
- Puree the raspberries in a food processor or blender. Remove the seeds by straining in a fine sieve. Discard the seeds. Add the puree to a large bowl, stir in the sugar and lemon juice; set aside.
- Add cold water to a small saucepan and sprinkle gelatin over the top. Let it sit for 1 minute, then stir over low heat until the gelatin is completely dissolved. Pour gelatin mixture into the raspberry mixture; stirring well. Chill mixture for 1 hour or until slightly thickened.
- Beat the raspberry mixture on high speed until it is foamy. Gradually add the heavy cream; beat until thickened (about two minutes).
- Using a piping bag, squeeze the raspberry mousse mixture into paper baking cups and top with fresh raspberries. You can also spoon into chocolate cups – yummy!
- Refrigerate until served.
