Corner Café

June 24, 2011

French Food Safari

Filed under: Miscellaneous & TV Shows — SeaDragon @ 12:00 am
Tags: ,
frenchfoodsafari

Ep 1, June 23, 2011
Bouillabaisse (Guillaume Brahimi)
Chicken Grenobloise (Shannon Bennett)
Raspberry Soufflé (Vincent Gadan)

raspberrysouffle_vincentgadan
Raspberry Soufflé by Vincent Gadan of Patisse, Waterloo, NSW.

Ep 2, June 30, 2011
Jamon Croque Monsieur (Guillaume Brahimi)
Charcuterie Plate (Guillaume Brahimi)
Rabbit Terrine (Romeo Baudouin)
Croquembouche (Jean-Francois Perron)

Ep 3, July 7, 2011
Steak Tartare (Guillaume Brahimi)
Normandy-Style John Dory Fillets (Philippe Mouchel)
Niçoise Salad (Damien Pignolet)
Clafoutis (Guillaume Brahimi)
Vanilla Bean Ice Cream (Kirsty Solomon)

Ep 4, July 14, 2011
Snail Vol au Vent / Vol au Vent d’Escargots (Robert Molines)
Croustillant of Beef Cheek with Celeriac Remoulade and Salsa Verde (Warren Turnbull)
Mini Raspberry Tarts (Guillaume Brahimi)

Ep 5, July 21, 2011
Lentil Salad (Guillaume Brahimi)
Coq au Vin (Jacques Reymond)
Périgourdin Prune Flan (Dany Chouet)

Ep 6, July 28, 2011
Crab Boudin in a Composed Salad (Chui Lee Luk)
Boeuf en Croute (Serge Dansereau)
Lemon Madeleines (Guillaume Brahimi)

Ep 7, August 4, 2011
Roast Chicken with Truffle (Guillaume Brahimi with inspiration from Paul Bocuse)
Cassoulet with Pork, Duck Confit, Toulouse Saucisse and Bitter Greens (Guillaume Brahimi)

FrenchFoodSafariEp7_SaltedCaramelMacarons_JMRaynaud
Salted Caramel Macarons by Jean Michel Raynaud of Baroque, The Rocks, Sydney.

This macaron recipe was on SBS earlier but somehow they deleted it! Wonder why? The method is very brief, so you need to have made macarons before to understand how to do it.
Salted Caramel Macarons (Jean Michel Raynaud)
[Ingredients]
Macaron shells:
600g TPT mixture (50% blanched almonds and 50% icing sugar)
240g egg whites
300g sugar
75g water
Salted caramel:
250g fresh cream
350g sugar
350g butter
10g fleur de sel
[Preparation]
It will take around 20 minutes to mix and pipe the macarons, and 30 minutes to cook them.
The caramel takes about the same amount of time. Once the macarons are cool, fill them up with the caramel mixture.
Please note: You cannot eat them straight out of the oven; they need to sit in the fridge overnight at least, depending on the fillings. The salt needs to dissolve slowly in the toffee to get the balance of flavours right, and the shells of the macarons need to reabsorb humidity from both the filling and the fridge.

Ep 8, August 11, 2011
Braised Lamb with Chicken Liver Sauce (Gabriel Martin)
Almond Chocolate Mi-Cuit (Pierrick Boyer)

Ep 9, August 18, 2011 (Final episode)
Beurre Blanc (Tony Bilson)
Ratatouille (Guillaume Brahimi)
Vanilla Crème Brûlée (Guillaume Brahimi)

*******************************************************************************************
Bonus Web Recipes
Caramelised Pork Belly (Stéphane Reynaud)
Gratin Dauphinois (Guillaume Brahimi)
Tomato Salad (Guillaume Brahimi)
Scrambled Eggs with Truffle (Guillaume Brahimi)

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2 Comments »

  1. love your blog

    Comment by bee bee — July 19, 2011 @ 6:38 pm | Reply


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