Nougatine Flashcards
What is the corn fritters dish
Corn fritters with chipotle emulsion
Main Component:
Batter: Butter, Gluten Flour, Salt, Eggs Corn Mix: Corn Kernals. Jalapeno (Seeded), batter, salt Lime Salt: Maldon Sea Salt, Fresh Lime Juice
Chipotle Emulsion: Yolks, Red Wine Vinegar, Fresh OJ, Lime Juice, Chipotle in Adobe, Salt, Grapeseed Oil, Olive Oil
Allergy: Gluten, Vinegar, Citrus, Jalapeno, Butter (Dairy), Eggs
What is the tuna tartare dish
Avocado mash at the bottom, seasoned tuna and radish on top, ginger marinade, makrut syrup with chili oil
Main Component:
- Tuna: Shallot, Thai Chili, Salt and Olive Oil
- Ginger Marinade: Young Ginger, Olive Oil, Champagne Vinegar, Soy Sauce and Makrut Syrup.
- Makrut Syrup: Makrut Lime leaves, Sugar and Lime Juice.
- Chili Oil: ancho, dried chipotle, All spice berries, cloves, fennel seeds, mace, star anise, cinnamon, annotto,
Allergy: Allium (shallots), Gluten (Soy), Avocado, Chili, Fish, Citrus (lime juice), Vinegar
Sea Trout Sushi
Tasmanian Sea Trout with chipotle mayonnaise and soy glaze on top of a crispy nishiki sushi rice. 5 pcs
Main Component:
- Crispy Rice: Nishiki Rice, Water, Mirin, Rice vinegar, Konbu, Salt.
- Soy Glaze: Light Soy, Honey, Sherry Vinegar, Rice Vinegar.
- Chipotle Mayo: Egg Yolk, Red Wine Vinegar, Orange Juice, Lime Juice, Chipotle, Salt, Grape-seed Oil, Olive Oil.
Allergy: Gluten (Soy Glaze), Citrus (OJ/Lime Juice), Egg
Burrata
**Burrata with heirloom tomatoes, basil, micro arugula and a piece of sourdough bread **
For the tomato puree:
1350gcherry tomato puree, (puree in vita prep, passed through a medium hole china cap)
16gsalt
105gred wine vinegar
Combine and mix well.
To serve: for 1 portion
1eaburrata, blotted in paper towels
2oztomato puree
3ea1/4 inch thick slices ripe red heirloom tomato
3eawedges ripe purple tomatoes (1/6ths)
1eayellow cherry tomato sluiced into 3 slices
1eared cherry tomato sliced in 3 slices
Sea salt/ evoo/black pepper/micro basil/micro arugula
1 pcsourdough bread, griddled with olive oil cut in 4 pc
Calamari
Calamari with crispy basil salt and pepper, and a sweet chilli dipping sauce next to it.
Main Component:
For the Calamari: Calamari Rings and Heads, Egg whites, Xanthan, AP Flour Basil Salt. Micro pea greens on top
For the Dashi: Bonito flakes, Water
For the Sauce: Dashi, Yolks, Fresh lime juice, Fresh orange juice, Sriracha, Salt, Grape seed oil
For the Basil Salt: Dry basil leaves, Salt
For the Pickled Chilies: Red finger chilies, red wine vinegar
Allergy: Dairy, Gluten(Bread), Nightshade
Sashimi on ice
Japanese Madai, tasmanian sea trout, yellowfin tuna and sea scallops (sometimes shrimp). With spicy white ponzu sauce.
Main Component:
- Fish: Tuna, Trout, Madai, Scallops
- White Ponzu: White Soy, Yuzu Juice, Serrano, Ginger, Salt
- Garnish: Serrano Pepper Slices, Daikon, Lemon Wedge, Green Shiso Leaf, Grated Fresh Wasabi, Miso Res Shiso, Agretti
Allergy: Fish, Gluten (sauce) Chili
Foie Gras
Foie gras terrine brulé on top of a brioche bread, cherry compote, lemon and roasted almonds
Main Component:
Foie: Foie Gras, Salt, white pepper, Kirsch, Brioche
For the cherry compote: fresh red cherries, sugar, brandy VSOP, banyul vinegar, lemon juice, lemon peel, salt
Macerated cherries: fresh cherries cut in half, sugar, lime juice
Cherry mix: Compote, macerated cherries
Allergy: Gluten (Brioche), Dairy (Brioche), Eggs (Brioche), Alcohol, Nuts, Citrus, Chili, Basil, Cherry
Kale salad
Parmesan Dressing, Serrano Chilli and Croutons
Main Component:
- Parmesan Dressing: Lemon Juice, Red Wine Vinegar, Garlic, Anchovy, Dijon, Egg Yolk, Salt, Black Pepper, Chili Flakes, Lemon Peel, Parmesan, Safflower Oil, EVOO
- Mint
- Croutons: Sourdough, Salt, Pepper, EVOO
Allergy: Citrus (Lemon Juice), Vinegar, Allium (Garlic), Egg, Mustard, Chili, Gluten (Croutons)
Corn Soup
Corn soup with chili, lime and cilantro.
Main Component:
For the soup: shallot, ginger, lemongrass heart, corn kernels, habanero, evoo, h2o, salt
for the basil oil:
basil, blanched, shocked and squeezed grapeseed oil salt
Allergy: Allium, Chili, Citrus
Shrimp salad
Shrimp salad with avocado, truffle dressing, tomato, enoki mushroom and champagne vinegar dressing on top of the shrimps.
Main Component:
- Champagne Burre Blanc: Shallots, Champagne Vinegar, Heavy Cream, Butter, Cayenne
- Truffle Vin: Soy, Truffle Juice, Lemon Juice, EVOO, Salt and Black Pepper
- Shrimp: Butter and Cayenne
- Garnish: Mushroom, Tomato, Avocado, Chives, Black Pepper, Sea Salt
Allergy: Allium (Shallots), Dairy (cream, butter), Chili (Cayenne), Gluten (Soy), Citrus (Lemon Juice)
Watermelon
Watermelon salad with vermont creamery goat cheese
Main Component:
Red Watermelon, Yellow Watermelon, Fleur de Sel, Goat Cheese, Cracked Black Peppercorn, Evoo
Allergy: Dairy (Goat Cheese)
Steamed salmon
Steamed salmon with hollandaise sauce, dill and summer squash
Main Component:
To Serve 1 Portion:
Summer Squash 1pc cooked Salmon 2 oz hollandaise 1 chive, mince 8 pc Dill Pluche Salt/Black pepper/cayenne
6 oz filet salmon Salt/pepper/grapeseed oil
For the salmon:
For the Hollandaise Sauce: egg yolks, tobacco sauce, h2o, cayenne, fresh lemon juice, salt, xanthan, Hot melted butter
3pc yellow patty pan squash cut into natural wedges 3pc green patty pan squash cut into natural wedges
Allergies: Dairy, Chili, Egg
Dover sole
Dover sole with lemon potatoes, crispy garnish and a beurre blanc sauce
Main Component:
Preparation:
Season Dover sole with salt and pepper and lightly dust wondra flour. Cook on pan. Remove from over and drain excess fat, add butter and baste fish for 1 min until butter is brown.
Whisk brown butter into beure blanc.
- Dover Sole: Skinned fubs removed, butter, salt, pepper, wondra for dust
- Sauce: Beurre Blanc, Brown Butter
- Potatoes: chicken stock, salt, lemon juice, evo, thyme, rosemary, pepper, garlic, red onions, salt, Yukon gold potatoes
- Fried potatoe peels: salt and pepper
- Frizzled onions: Sweet onions, buttermilk, flour, salt, cayenne
- Serrano
- Chives
- Micro Basil
Allergy: Fin Fish, Allium (Potatoes, frizzled onions, chives), Chili (serrano), Dairy (frizzled onions, Beurre Blanc Sauce), Gluten (flour)
Sea Bass
Steamed black sea bass with sesame and herbs, citrus-tahini emulsion, summer beans and cherry tomatoes
for the bass for 1 portion
5ozbass portion, scored 3 times through skin
salt/pepper/evoo/sprig lemon balm
-season fish with salt/pepper and drizzle with evoo; place in a small saute pan with a lemon balm sprig and steam skin side down until just cooked through.
-turn fish over and flash in salamander, basting with cooking juices until very hot right before serving.
For the emulsion: make fresh daily
Set 1
150gtahini, very well mixed from the bottom (seed and mill brand)
80gripe strawberries
75gchampagne vinegar
65gfresh lemon juice
60gfresh lime juice
50gh2o
40gsunflower seeds
35gdijon
25gsalt
10gred finger chili, from stem side
5gred or orange habanero, seeded
1gdried Iranian rose pedals
Set 2
200gsunflower oil
35gevoo
-Combine set 1 in vita prep and puree until smooth, then emulsify with the oils.
-strain through a chinois, pfte.
For the garlic oil:
200gevoo
10ggarlic, germed
½gchili flakes
-combine in vita prep and puree until smooth.
For the cherry tomatoes:
-red cherry tomatoes, stemmed, washed, cut in ½
-salt/evoo
-Arrange cherry tomatoes in an even layer, cut side up, on a ½ sheetray lined with parchment.
-cook in a 225 f convection oven until concentrated by ½: still very moist be concentrated.
For the summer beans:
-green wax beans
-yellow wax beans
-green runner beans
-yellow runner beans
-trim stem side then blanche separately in well salted boiling h2o; then shock,
-drain and blot well, then cut into 2 inch long bias pieces.
-portion 20 g of each to make 80 g portions.
For the sunflower seeds:
200gsunflower seeds
35gevoo
3gsalt
-combine in a bowl and mix well.
-spread onto a ½ sheetray lined with parchment and cook in a 325 f oven until light golden.
To serve: for 1 portion
1pccooked bass
Set 1
1eaportion blanched beans (80 g)
10ggarlic oil
4gtarragon leaves
salt
Set 2
40gemulsion
4gsumac
50groasted cherry tomatoes, cut side up
6gsunflower seeds
1pccooked bass
5gtoasted sesame, ground medium fine in mortar
Lemon zest
-combine beans and garlic oil in a small saute pan and season with salt; saute until hot, then finish with the tarragon leaves and mix well.
-spoon emulsion in the center of a hot entrée plate, spread into a 3 inch circle and dust with the sumac, then arrange the tomatoes cut side up in the vinaigrette.
-neatly stack beans ontop making a stable neat mound, sprinkle with the sunflower seeds then arrange the bass ontop and finish with lemon zest and sumac; spoon sesame at 7 oclock.
Allergy: Chili, Alium, Legumes, Sunflower, citrus, nightshade, sesame, tarragon, strawberries, dijon, rose
Veal Milanese
Veal milanese with parmesan, tomato, arugula salad and red wine vinaigrette
Main Component:
For the Veal 1 Veal Chop
Pound veal between pieces of plastic wrap to 1/4’ thick
- flour, egg whites, ground panko, salt, pepper, ground chili flakes.
- Vinaigrette: red wine vinegar, evo, shallots, salt, red thai chili
- Wild Arugula
- Heirloom Tomatoes
- Micro basil
- lemon wedge
Allergy: Allium (shallots), Egg, Gluten (flour), Chili, Vinegar, Citrus (lemon wedge)
Beef tenderloin
6oz Grilled beef tenderloin with coconut berneaise, slowly roasted tomato and onion rings
for the beef:
5ozwagyu beef tenderloin
salt/pepper/garlic clove/rosemary sprig
-season meat and roast in a hot pan with grapeseed oil to temp.
-right before removing from pan add a crushed garlic clove and a sprig of thyme and roll meat around to flavor.
for the sauce:
set 1
300 ghot melted extra virgin coconut oil
set 2
105 g egg yolks, cooked at 65 degrees
100 g champagne vinegar
100 g h2o
35 g shallot
18 g salt
15 g tarragon leaves
15 g green tobasco
Set 3
1 g xanthan dissolved in 15 g coconut oil
-combine set 2 in blender and puree until smooth.
-emulsify slowly with the melted coconut oil.
-pass through a chinois, pushing for total extraction, then whisk in xanthan/coconut oil
-load into a siphon and charge with 1 no2 charge.
-hold in a warm place.
for the tomato:
ripe beefsteak tomatoes (180 g ea tomato), cored, cut in ½ north to south
salt/black pepper
basil leaves
evo
-arrange, cut side up on a rack on a sheet tray and cook in a 200 convection oven until tomatoes and very concentrated and tight but still juicy.
-peel, being sure to reserve all juices.
-warm tomato in salamander and glaze tomatoes with the juices.
For the onion ring batter:
300gsoda h2o (pellegrino)
150gap flour
-Combine in a bowl and whisk until smooth.
for the tarragon powder:
-microwave dry tarragon leaves and grind to fine powder.
to serve: for 1 portion
1pccooked beef
1ea(75-80g)hot roasted tomato ½’s
5easliced onions, 1/8 inch thick
30gbearnaise
tarragon powder/black pepper/minced chives
-dust onions in flour and shake off excess, then submerge in batter.
-fry in 350 f until golden brown then blot well and season with salt.
-blot well and season with salt and pepper.
-arrange tomato on a the left side of hot entrée plate.
-arrange beef on the right side of the plate and top with the onion rings.
-dispense béarnaise and dust sauce with tarragon powder and finish with chives and black pepper.
Allergy: allium, Red meat, coconut, chili, egg, tarragon, rosemary, gluten (onions)
Campanelle pasta
fresh campanelle pasta, tender summer beans, cherry tomatoes, basil-pistachio pesto, seasoned with parmesan and chilli flakes
for the pesto:
set 1
220 g picked basil
4g garlic, peeled
3 g green thai chili
5 g lemon peel, all pith removed
400 g extra virgin olive oil
6 g salt
set 2
170 g lightly toasted pistachios
set 3
30 g microplaned parmesan
-blanch and shock basil, then squeeze out all excess water in a clean kitchen towel.
-in the blender combine 1st set of ingredients and puree until bright green and completely smooth then shock in a bowl over ice stirring with a rubber spatula until cold.
-return to the blender and add pistachios and pulse to puree until coarse.
-transfer to a bowl and stir in parmesan.
to serve: for 1 portion
85gdry campanelle
12eafresh cherry tomato ½’s
60gyellow and green wax beans, cut 1’ pieces, blanched until tender and shocked
10eadried cherry tomatoes
100gpesto
evoas needed
salt/black pepperas needed
parmesanas needed
black pepper mill
-coat the bottom of a 12’ sauté pan with evo and add the yellow and green beans and the fresh tomatoes.
-sprinkle with salt and warm gently.
-add the pesto to the pan and keep off the heat.
-cook the pasta, then add to the pan with a little cooking h2o and toss gently to mix well.
-adjust seasoning if necessary.
-plate in the center of a warm bowl, then scatter with the dried tomatoes.
-top with a little micro planed parmesan and chili flakes.
*Allergy: Gluten (Pasta), Allium, Dairy, Citrus, Nuts, Legumes, Nightshade, Basil *
