substitute

Vol Au Vent Aux Blancs De Poulet

Vol Au Vent Aux Blancs De Poulet

>
>
About a week ago I read in a “respected” magazine that one should NEVER eat Sauce Hollandaise or one of its derivatives in a restaurant because hollandaise is NEVER made fresh to order, but rather before the service and then kept warm during the whole service.
What a load of crap !!! 😦
Admittedly, some restaurants may do this, but many restaurants who have one or two dishes with hollandaise on the menu will not waste the ingredients if there is no order for a particular service. It takes a professional cook or chef maybe 1 or 2 minutes to produce 2 portions of fresh hollandaise, so to do it “a la minute” (to order) is no problem at all.
When I was an apprentice and later as a young cook, we ALWAYS made hollandaise a la minute during a la carte service.
– The moral of this? always double-check before you take a story/advise for granted. 🙂
– Also, hollandaise is one of the easiest and quickest sauces to prepare.
– Have I mentioned that Sauce Hollandaise is one of the French mother sauces?
.
When I prepare a whole roasted whole chicken for Bella and myself, I usually eat both tights and all the scraps from the bones, including the neck, wings, and back, while Madam enjoys the two breasts (one per day). However, yesterday she kept begging for food while the chicken was still a while before being done, so I gave her a full portion of her own food (usually she gets only half that amount because she’ll eat some of my food later).
After I ate my usual part of the chicken, I removed all the skin and bones from the breasts, submerged it in salted water and kept it in the fridge until today, when I used it to prepare this Vol Au Vent Aux Blancs De Poulet.
.
P.S.
Please note that both mushrooms and sauce hollandaise are optional in this classic dish.
P.P.S.
Nowadays, in most commercial venues, because of safety issues, hollandaise is made from powder or ready-made from a can, which eliminates the danger of eggs served at unsafe temperatures.
>
>
Bon Appétit !   Life is Good !
>
>
>

Vol Au Vent Aux Blancs De Poulet

>

Vol Au Vent Aux Blancs De Poulet

>

Vol Au Vent Aux Blancs De Poulet

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

Beef Paillard And Chili Cheese Fries (Boss Level)

>
>
Beef  Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or  chicken paillard  or  veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
>
Bon Appétit !   Life is Good !
>
>
>
Click here for more  Paillard  on  ChefsOpinionon
>
Click here for more  Tonkatsu and Donkatsu on  ChefsOpinion

>
>

Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
>
>
P.S.
Please make the effort to serve this dish with  tonkatsu sauce  instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
>
Tonkatsu sauce  (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
>
>

Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

>
12
>

Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

>
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Gnocchi Alla Via Candia

>
>
Gnocchi  with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time?  Yep, at  Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
>
Bon Appetit !   Live is Good !
>
>
Gnocchi Recipe
>
More Gnocchi on ChefsOpinion
>
>
>

Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

>

Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

>

Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>