Co-Written by Chef Alex Mantoglou.
Most of the food that I make, and this recipe in particular, are all achievable at home and I recommend giving them a try and truly suprising your friends and family. Along with every other recipe that I have taught at the Culinary institute of the Mediterranean, my techniques and methods help home cooks obtain restaurant quality results by using familiar household ingredients and appliances available in every home kitchen. Actually, it is quite simple to execute a fine dish once you get to understand how things work and how ingredients interact when combined with each other. First give yourself a few minutes to study your recipe, don’t rush, it is important to understand what you are doing, most inexperienced cooks tend to over manipulate food and fail to understand how simplicity and at times minimalism is good food’s most vital ingredient.
True Inspiration in creating recipes is everywhere, but to be honest, I don’t necessarily have a few or particulary one motivator that inspires me to create each recipe that I make. Or to put it more correctly, I don’t feel that I give it enough thought or go through the emotional process of identifying what is inspiring and motivating me in the moment. What I can say is, as an culinary instructor, I am passionate about and really enjoy studying people’s contemporary and traditional cuisines, folklore cuisine, and the histories and meanings behind them. Additionally, I'd mention mediataion as another key influence that certainly helps me better understand myself, what I do as a Chef and where I am going in regards to the future. Having said that, I don’t mean that we should just sit still only focusing on our meditation positions and breathing techniques in silence. We can still do everything that we usually enjoy doing, just in a more conscious manner by being present and aware of the importance of living in the present moment because this is the only reality that we have.
Recipe For 10 By Sebastian Neiderhell.
250g chocolate couverture, min.70%
3 pcs. eggs
40g sugar 100g cream
Preparation: Cut the chocolate and butter into small pieces and melt in a water bath. Separate eggs, whip egg yolk with sugar over a water bath until creamy and stir cold again. Whip the cream and egg whites separately in bowls. Gradually add the chocolate-butter mixture to the egg yolk-sugar mixture, allow to cool slightly, fold in the whipped cream and finally fold in the whipped egg whites. Pour into a bowl and chill for at least 2 hours.
140 g cocoa powder
360 g brown sugar
200 g flour
300 g butter
Preparation: Cut the butter into very small pieces and mix quickly with the flour, sugar and cocoa powder, just like a shortcrust pastry. Spread the mixture as a crumble on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for 9-10 minutes.
Ingredients: 250 g chocolate 70% 50 g vegetable oil
Preparation: Melt the couverture over a water bath, add the vegetable oil and mix, happen with a pointed sieve. Fill everything into a siphon bottle, add 2 capsules, shake well between each capsule. Place everything in an insert lined with cling film and allow to cool well.
White chocolate mascarpone
50 g cream
150 g white chocolate
1 pc vanilla pod pulp
100 g mascarpone
Preparation: Melt the cream and chocolate over the water bath and allow to cool slightly. Place the mascarpone and the pulp of the vanilla pod in a bowl and gradually stir in the chocolate mixture. Allow to cool for at least 2 minutes, whip briefly and fill into a piping bag.
10 pieces each of blackberries and raspberries
100 g sugar
130 ml water
Preparation: Boil a lauter sugar from the sugar and water. Add the berries and bring to the boil. Puree finely in a blender. Press through a sieve. Heart cherries: Ingredients: 15 pieces heart cherries Wash the heart cherries, cut them in half with an office knife and remove the kernel.
Black Berry Gel
20g Sugar ,
2g Agar Agar ( China Grass )
Preparation: Put everything in a pot. Cook for 5 minutes . Blend it up. Sieve it through a very fine sieve. Let it cool for minimum 2 hours. Blend it again and finish.
1 piece ripe mango
50 g water
50 g sugar
Preparation: Boil a sugar sirup from the sugar and the water, let cool. Peel the ripe mango and cut into small cubes. Mix the mango finely and add some ringing sugar depending on the consistency. Pass through a sieve. A thick, fine sauce should result.
Mint leaves Ash
Ingredients: 10 pieces mint leaves
Preparation: Place the mint leaves in the oven at 200 degrees for about 10 minutes until they are dark brown. Take out half of the leaves and leave the others in the oven for another 5 minutes until they are charred black. Allow to cool and mix finely.
30 pieces pistachios 20 pieces mint leaves
Completion: Arrange the individual components decoratively on the plate.
Guest Written By Chef Uwe Spatlich.
The inspiration to become a chef and pursue culinary arts came very early on in my life. I was really drawn by the fact that I could be creatively independent, travel and meet some of the most celebrated and highly skilled chefs and also work alongside them exploring different communities, food cultures, tastes and also elements. Alberger Forelle is a personal favourite dish of mine that we had on our menu at the Bergwiesenglück. It's a low-carbohydrate, light meal with healthy fats from locally sourced trout.
My main focus when creating recipes is to express the unique connection between the many resources I use and the different regions i get them from. As is the case with this dish - Arlberg is a region. For me, there has to be a harmonious connection within the ingredients, location, taste and color on the plate and so I focus alot on perfecting every detail until this equitable balance is achieved.
I studied gastronomy for 3 years at the German Chamber Of Commerce while working/training full time in a small a la carte restaurant near berlin. I am now executive Chef at Restaurant Bergwiesenhof. It's an amazing place to work with beautiful mountaneous views and a big modern kitchen to motivate my creativity.
Guest Written By Chef On Mishan.
Ever since my childhood, I have always loved and been influenced by mediums such as comic books, magazines, science fiction movies and the super hero characters represented in them. Weather it’s Star Trek, Avengers, or the old Superman, I always find myself compelled to represent this passion in my cuisine as frequently as possible. This dish is inspired by a recipe I got from a friend of mine and is named after Darth Vader - a fictional character in the Star Wars franchise . It's very minimalistic with only one dominant color and a few ingredients - it's so black, very cool and filled with unbelievable taste. The combination of flavors are foie gras, white chocolate, dehydrated berries and a salted macaroon topped with brown butter ice cream.
During the past years 7 years, I've traveled the globe searching for the perfect food experience and done so many things that have ultimately led me to my culinary calling. I’ve lost myself in university studies, spent some time in the army, the culinary arts and then abandoned it all for a life of a nomad exploring our wonderful world. Today, I am the owner and executive chef at Urbano Food Lab where we serve good old fashioned gourmet cookery with a bit of science thrown in. We aim to have all our guests coming back for seconds with our magical recipes such as Darth Vader. Weather it’s a cocktail party, a special event or just a dinner with your loved ones. I promise you wont regret visiting us.
Guest Written By Chef Marc Lepine.
This recipe is called "The Bomb" and is inspired by an idea i had a few years ago but hadn't quite figured out from a technical perspective. I think anticipation is what makes this course so special, as people watch the fuse slowly move towards the food. It's meant to be a fresh course in the middle of the menu, to break up the heavier courses. I came up with the functionality first -the explosion I mean and then filled in the flavor combination after. I've been told that its quite mesmerizing and hope it can inspire elegant culinary creativity in regards to presentation whilst still pursuing a rich combination of unique memorable flavors. It's a minimal ingredient recipe with palm sugar meringue, soursop sorbet ,and orange blossom cream encapsulated in a thin shell of cocoa butter. The explosion burns a small hole through the cocoa butter allowing the orange blossom cream to dramatically spill out onto the plate.
After 3 years of culinary school, I spent time working in Toronto, France, and Italy, before accepting my first executive chef position with Bartlett Lodge in Algonquin Park in 1998. I then decided to move to Ottawa in 2001 with the intent to eventually open my own restaurant and in 2008, I opened Atelier Restaurant. In February 2012, and then again in February 2016, I was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC. Also, in 2018, I was named 'Canada's Most Innovative Chef'. Prior to opening Atelier, I worked as executive chef for the Courtyard Restaurant, where I was twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation.
Mouthwatering minimal dinner by progressive Belgium chef and owner of Maldycke Catering, Bram Vandycke. Pigeon roasted in it's hay with local brussels sprouts, the best white mushrooms and anna potatoes/Pommes Anna made with celeriac. Pomme Anna is a true french classic normally made with only potatoes but Chef Bram used celeriac instead for a simple but delicious meal. Pigeon meat is dark and very tender. Look for it in gourmet markets. It's varieties include the squab, the wood pigeon, and ring dove. You can also substitute it for this recipe by using Cornish game hens which are larger.
📷 Nicholas Forte.
Guest Written By Chef Nicholas Forte.
I like to think of every dessert as a piece of art. I’ve always been obsessed with realism, in making something look so real it doesn’t look edible. Although the books tell you to focus on flavors and then plate design after, I find the most joy in doing it the opposite way. In creating “Outside the Shell”, I wanted to replicate the appearance and textures of an egg into a dessert. The ingredients are minimal and include only a thin white chocolate “egg shell” cracked into pieces and spread on the plate. Next is a light fluffy coconut to resemble the white of an egg. Last is a sauce of mango and passion fruit covering a smooth mango cremeux. This is of course to resemble the most satisfying part of eating an egg, the runny yolk. To add the last detail of the dish, finish with a pinch of pistachio flour to replicate the pepper.
I started 8 years ago as a cake designer. This is where I fell in love with the artistic side of pastry. After a few years of working in restaurants, I decided to go to The French Pastry School in Chicago to learn the art of French Pastry. Following school, I was fortunate enough to land a job at Joel Robuchon, one of the most prestigious restaurants in the world. After two years of working as a pastry sous chef at Joel Robuchon, I decided to venture off into the hotel business and accepted a job as the sous chef of the Encore in Boston.