Your Place or Mine: Cooking at Home With Restaurant Style - Rilegato

Novelli, Jean-Christoph

Rilegato

ISBN 10: 0609604368 ISBN 13: 9780609604366

Casa editrice: Clarkson Potter, 1999

Riassunto

A renowned London restauranteer introduces more than one hundred delicious, easy-to-prepare recipes for dishes that can be transformed into elegant, restaurant-style presentations, including a variety of soups, entre+a7es, and dessert creations, as well as step-by-step photographs, shopping tips, and more.

Su questo libro

L'autore:

Jean-Christophe Novelli opened his  first restaurant, Maison Novelli, in Clerkenwell, London,  in 1996,  gaining a Michelin star in 1997.  In 1997 he opened  two other restaurants bearing his name,  and he has recently taken over Les Saveurs restaurant in London's Mayfair district,  garnering another Michelin star almost  immediately. In 1998, he was voted AA Chef's Chef of the year in Great  Britain.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

Jumbo Shrimp and Lemongrass Brochettes

These scaled-down jumbo shrimp brochettes have the flavor of the restaurant version that follows, but take very little time.

makes 12

12 raw jumbo shrimp, peeled
4 lemongrass stalks
12 large basil leaves
12 cherry tomatoes
for the marinade:
olive oil to cover
10 basil leaves
10 sun-dried tomatoes, chopped

well ahead, ideally the day before:  Miix the marinade ingredients, add the shrimp, and leave to marinate in the refrigerator overnight, or throughout the day if you are serving the dish for dinner.
when ready to cook: Peel the outer leaves from the lemongrass, until the stalks are thin and pointed, then cut each in thirds.
When ready to cook, preheat a hot broiler or barbecue. Remove the shrimp from the marinade and wrap each shrimp in a basil leaf. Thread a wrapped shrimp and a cherry tomato on each lemongrass "skewer."
Broil or grill the kebabs for about 1 minute on each side, basting with the marinade, until the shrimp are cooked.
Chocolate Marquise

This is a classic dessert that can be served simply on its own, or with a little white chocolate sauce, cream, or creme anglaise and a dusting of confectioners' sugar and/or unsweetened cocoa powder. However, we use it as a base for one of the dishes that seems to have earned me the most publicity, the Jack-in-the-Box.

serves 6

six 2 1/2-inch-diameter rounds of light sponge cake about 1/4 inch thick (you can buy ready-made sponge and cut it to shape or make your own genoise sponge)
a little brandy
4 ounces good-quality bittersweet dark chocolate
whites of 5 eggs
1/4 cup superfine sugar
1 1/4 cups heavy cream, lightly whipped to soft peaks
for decoration:
hhalved strawberries
tiny mint sprigs
confecfectioners' sugar
unsweetened cocoa powder

Brush the rounds of sponge lightly with a little brandy and place one in the bottom of each of six 2 1/2-inch round molds.
Break the chocolate into squares and put these in a bowl. Place this bowl over a pan of hot water set over a very low heat and let the chocolate melt, stirring constantly. Do not let the chocolate boil or its flavor and texture will be impaired.
In another bowl, whisk the egg whites until they form soft peaks. Fold the sugar into the egg whites, then fold in the whipped cream. Fold this mixture into the chocolate.
Spoon the resulting chocolate mousse into the molds and refrigerate to set, about 2 hours.
When ready to serve, run a warmed knife around the outside of each of the molds and then invert them to turn out the marquises onto 6 serving plates. Decorate with strawberry halves and mint sprigs, then dust lightly with confectioners' sugar and cocoa powder.

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 1999
• ISBN 10: 0609604368
• ISBN 13: 9780609604366
• Rilegatura: Copertina rigida
• Numero di pagine: 160