Sep 18, 2013
If you’re looking for an easy way to ‘wow’ guests at your next dinner party, then this modern cooking technique by Chef Michael is just the ticket!
Known as ‘spherification’, a term given to the process of turning liquid juice into juice-filled pearls, or spheres, Chef Michael uses the precipitation reaction of Sodium Alginate (or algin as it is more commonly called), and calcium ions to create his Red Pepper Sphere Hors d’oeuvre.
If this sounds futuristic and far out – well, it is! Don’t be put off though – it’s just science! Chef Michael is using his knowledge of molecular gastronomy, and is applying a modern cooking technique in this recipe that is widely recognized in the food world. Molecular gastronomy is the scientific study of food and cooking processes and today’s more adventurous chefs apply molecular gastronomy to bring you a variety of unconventional dishes that combine textures and flavors in extraordinary ways.
Red Pepper Spheres
Chef Michael, Mid Ocean Club
Algin ratio: 250 grams red pepper juice, 2 grams Algin (Sodium Alginate), 6.5 grams Calcic (Calcium Chloride), 1000 grams water.
Mix one third of the Algin with the juice into a puree, blend thoroughly then mix the remaining two thirds, add calcic and water. Let it rest for one hour. Mold into attractive shaped portions and place on toasted Focaccia. Top with fresh Basil.
NOTE: Some of these special ingredients may not be available at Lindo’s.
For more detailed information on molecular gastronomy and spherification techniques visit www.molecularrecipes.com
Gosling’s Wine of the Week
MOET & CHANDON BRUT ROSE IMPERIAL CHAMPAGNE N/V
Moet and Chandon Brut Rose Imperial Champagne N/V is the perfect choice from Gosling’s this week for Chef Michael’s hors d’oeuvre – Red Pepper Spheres.
This champagne is a spontaneous, radiant, romantic expression of the Moet and Chandon style. It’s distinguished by its bright fruitiness, its seductive palate and its elegant maturity.
The retail price is $67.00, 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 September 17, 2013
Sep 11, 2013
Recipe from Chef Ian, Bermudaful Catering
This easy recipe from Chef Ian is perfect as either an appetizer or a main course. Serve with a dollop of cream, crusty bread, and a side salad, and dinner, or lunch, is served!
Ingredients
- 2 celery sticks diced
- 1 butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- Chicken stock
- Salt and freshly ground black pepper
Directions
- Cut squash into chunks. In large pot melt butter. Add onion, celery and cook for about 5 minutes. Add some salt and pepper, add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Blend the soup. Check seasoning.
- Finish the soup with some cream on the top, making a little design to add a little twist and garnish to this Bermudaful Soup.
Gosling’s Wine of the Week
SANFORD CHARDONNAY 2010
Gosling’s have chosen Sanford Chardonnay 2010 to complement Chef Ian’s soup recipe.
It’s a well-structured, full-bodied chardonnay with a fine length. This Santa Barbara wine shows light tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity.This chardonnay is crisp, with a hint of balanced oak and a streak of minerality.
The retail price is $27.50 and is 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 September 10, 2013
Sep 4, 2013
Shrimp Mousse layered between gently poached and sauteed fillet of sole, dusted with caper powder, and rested on a bed of fennel.
Recipe from Chef Michael, Mid Ocean Club
For the shrimp mousse take one pound of peeled and deveined shrimp and place in a food processor with one teaspoon of salt. Blend, then add one egg white and 1 cup of heavy cream. Layer the mousse in between two sole filets and place in a sealed bag.
Place bag in a 123°F water bath and cook for 30 minutes.
Take sole out of bag and pat dry and place in a sauté pan with whole butter and fennel to taste, brown lightly on both sides.
For the capers place drained capers in a dehydrator that is set to 130°F overnight (at least 12 hours). When the capers are dry and crispy, place in a blender until a powder is achieved.
Gosling’s Wine of the Week
SANFORD CHARDONNAY 2010
This Santa Barbara Chardonnay shows lightly tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity. The wine is crisp with a hint of balanced oak and a streak of minerality.
It’s a well-structured, full-bodied chardonnay with a fine length and is perfect as Gosling’s pairing with Chef Michael’s recipe.
The retail price is $27.50 and is 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 September 3, 2013
Aug 28, 2013
Featured Recipe from Chef Will, Harley’s at Fairmont Hamilton Princess
Arugula Salad with Shaved Parmesan & Balsamic Reduction topped with Seared Chicken Breast
Ingredients:
- 1/4 cup balsamic vinegar
- 8oz of Boneless Chicken Breast
- 4oz Cherry Tomatoes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 ounces shaved Parmesan
- 12 ounces fresh arugula, washed and dried (more…)
Aug 21, 2013
Chef Antonio makes the most of fresh summer produce and the catch-of-the-day with his Red Snapper Garden Salad recipe. Fresh mesclun greens, tomato, cucumber and tomato topped with delicately sauteed red snapper fillet, and finished with a drizzle of raspberry walnut vinaigrette. Light, flavourful and just right for a warm summer night!
Ingredients:
- 1 Fresh red snapper fillet
- Salt and pepper to taste
- Paprika to taste
- Mesclun mix lettuce
- 1 tbsp Sliced Cucumber
- 1 tbsp Cubed Tomato
- 1 tbsp Sliced onion
- 1 Lemon wedge
- 2 tbsp raspberry walnut dressing
Directions:
- Preheat oven at 350 degrees. Heat up frying pan with olive oil. Coat fresh Red Snapper with salt, pepper and paprika and fry 2 minutes on both sides then put in the oven for 5 minutes or until cooked all the way through (no pink).
- Prepare salad on plate with the mesclun lettuce, cucumber, tomato and onion.
- Place fillet on top and drizzle with raspberry walnut dressing and top with wedge of lemon.
Gosling’s Wine of the Week
GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Antonio’s recipe with Greg Norman Santa Barbara Pinot Noir 2010.
The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. It’s highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.
The retail price is $23.50 and is 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 August 20, 2013
Aug 14, 2013
Pumpkin Seed Crusted Seared scallops with mango salad and seaweed salad.
You will need:
- Sea scallops – 1 lb
- Mango – 1
- Red peppers – 1
- Green Pepper – 1
- Tomato – 1
- Cilantro – 1 bunch
- Salt
- Pepper
- White wine vinegar – ½ oz
- Sugar – 1 oz
- Seaweed
- Whole butter – 1 oz
- Olive oil – 4 oz
Method:
Small dice the peppers, tomatoes and mangoes. Chop the cilantro and add to the mixture.
Add olive oil and season with salt, pepper, vinegar and sugar.
Heat a skillet with olive oil. Season the scallops and place in a pan for 20 seconds.
Flip them and top the scallops with the pumpkin seeds.
Add the butter to the pan and glaze the scallops helping the seeds to stick. Remove from the pan.
In a double side plate, place seaweed salad down. Place the scallops on top.
On the other side, place the salsa down. Garnish and serve.
Gosling’s Wine of the Week
ERATH PINOT NOIR 2010
Erath Pinot Noir 2010 is Gosling’s choice for Chef Daamian’s recipe.
This wine, from Oregon in the U.S.A., is bright cherry red with hints of violets, vanilla and pie crust aromas, punctuated by an alluring smokiness. A sweet approach leads to a satiny mouthful of red plum, cranberry and sage. Food friendly acidity allows for a spirited, lasting finish.
The retail price is $24.75 and is 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 August 13, 2013
