Chef Michael Thomson, of Michael’s Cuisine on West 7th, shares his recipes for a delectable 4-course meal.
Crystal Wise
Chayote Squash Soup
Chayote Squash Soup
Ingredients:
2 1/2 baking potatoes, peeled and thinly sliced
1 1/2 medium white onion, julienned
3 garlic cloves, whole, smashed
1/4 cup corn oil
6 chayote squash, peeled and diced with pit removed
1/2 gallon rich chicken stock
1 cup heavy cream
Salt and pepper to taste
Toasted croutons for garnish
Instructions:
Sauté the onion, potatoes, and garlic cloves in the corn oil until lightly browned and the potatoes are throwing off their starch.
Add chicken stock and simmer very slowly for 15 minutes.
Add the chayote squash and simmer slowly for another 25 minutes or until the potatoes and chayote squash are soft.
Add the heavy cream and season with salt and pepper.
Remove from fire.
Puree in a blender. Strain through a chinois into a clean container.
Chill in an ice bath and refrigerate until needed.
Crystal Wise
Tortellini with Sun-Dried Tomato Basil Cream Sauce
Tortellini with Sun-Dried Tomato Basil Cream Sauce
Serves 6
Ingredients:
2 pounds tortellini (multicolored if possible)
3 quarts sun-dried tomato basil cream sauce (recipe follows)
2 cups rich chicken stock
1/4 cup fresh basil leaves, chiffonade
Salt and pepper to taste
Garnish:
Parmesan cheese
Cracked pepper
Fresh basil leaves
Directions:
In a saucepot, heat the cream sauce to a simmer and add the basil.
Season with salt and pepper and, if necessary, thin with remaining chicken stock.
Cook tortellini in salted water until al dente and drain.
Add the cooked tortellini to the cream sauce and simmer for a couple of minutes to marry flavors.
Garnish with cracked black pepper, Parmesan cheese, and fresh basil leaf.
Sun-Dried Tomato Basil Cream Sauce
Ingredients:
1/2-pound whole butter
1 cup shallots and garlic, minced
4 tablespoons fresh cracked pepper
1 pound sun-dried tomatoes
1 quart dry white wine
4 cups chicken velouté (recipe follows)
6 cups rich chicken stock
2 quarts heavy cream
1/2-pound fresh basil, stems and leaves
Salt and pepper to taste
Directions:
Remove the basil leaves from the stems and chiffonade. Set aside whole stems to cook with the tomatoes.
Rehydrate tomatoes several minutes in boiling water to soften. Cut into 1/4-inch julienne strips.
Sweat shallots and garlic in butter in a saucepot over medium heat until lightly browned. Add the tomatoes, whole basil stems, season with salt and pepper, and sauté several minutes. Add wine and simmer slowly until liquid is reduced by one-half.
Add velouté, four cups of stock, and the heavy cream. Whisk until well blended and simmer slowly for 10 – 15 minutes.
Remove all basil stems and discard. Add the basil leaves chiffonade and mix well.
Cool and refrigerate.
Chicken Velouté
Ingredients:
8 tablespoons butter
8 tablespoons flour
1 quart rich chicken stock
Salt and pepper to taste
Directions:
In a small 2-quart saucepan, melt the butter, add the flour, and cook for several minutes to create a roux.
Add the chicken stock, mix well, and bring to a slow simmer.
Simmer for 15 – 20 minutes, skimming the foam from time to time.
Place in a 350 F oven, uncovered, for 45 minutes. Remove from oven and skim.
Strain the sauce through a fine strainer to remove any lumps.
Crystal Wise
Roc-Doc Sea Bass
Roc-Doc Sea Bass
Serves 6
Ingredients:
6 skin-on sea bass fillets (7 ounces)
6 teaspoons Roc-Doc Rub*
2 tablespoons Mazola corn oil
4 tablespoons whole butter
12 ounces chipotle lemon butter sauce (recipe follows)
6 tablespoons fried capers (recipe follows)
Directions:
Prepare the chipotle lemon butter sauce.
Season the sea bass with the Roc-Doc Rub.*
In a cast-iron skillet, over a medium flame, heat 2 tablespoons of corn oil until almost smoking.
Place the seasoned sea bass fillets in the pan and sear evenly on all sides.
Add the butter and continue to sear until crusted and deep golden in color — the fish should be cooked only to medium.
Remove the pan from the fire and place into a 350 F oven for 6 – 8 minutes to complete the cooking process.
To serve: Place 1 cup of mashed potatoes on a service plate. Set the cooked sea bass on top of the potatoes and top with 2 ounces of chipotle lemon butter sauce. Serve with vegetables of your choice, garnishing with the fried capers and a nice sprig of fresh cilantro.
*You can find the Roc-Doc Rub at Michael’s Cuisine. If you don’t have Roc-Doc Rub, you can use salt and pepper to season.
Chipotle Lemon Butter Sauce
Ingredients:
1/2-pound whole butter
2 tablespoons whole butter
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup minced shallots and garlic
1 cup fresh lemon juice
4 whole chipotle chiles in adobo sauce (canned)
2 tablespoons adobo sauce (from chipotle can)
1/2 cup heavy cream
Directions:
Remove the stems and seeds from the chipotle chiles. In a food processor, or blender, puree the chiles with the adobo sauce.
Melt 2 tablespoons of butter in a saucepot. Add shallots, garlic, salt, and pepper and sauté slowly until lightly browned.
Add the chipotle puree and sauté for several minutes more.
Add the lemon juice and reduce to 1/2 cup of liquid.
Whisking constantly, slowly add the remaining butter (cut into small pieces) until all is incorporated.
Remove from fire, add cream, and mix well.
Strain sauce through a fine strainer and salt and pepper to taste.
Fried Capers
Ingredients:
1/2 cup capers (drained of liquid)
1/2 cup olive oil
Directions:
In a small skillet, heat the olive oil until almost smoking.
Add the capers and fry for several seconds until popped like popcorn.
Remove from the oil and drain on paper towels to remove all oil.
Crystal Wise
Ancho chocolate dessert soufflé
Ancho chocolate dessert soufflé
Ingredients
1 quart ancho chocolate pastry cream, room temperature (recipe follows)
1 cup reserved egg whites for meringue
1 cup sugar for meringue
1 teaspoon cream of tartar salt
2 cups Grand Marnier crème anglaise (recipe follows)
1 orange for “zested” garnish
1 shaker can powdered sugar
6, 8-ounce souffle ramekins
Directions:
Preheat oven to 375 F.
Remove plastic wrap from the pastry cream, and in a large stainless/glass mixing bowl, whisk until smooth.
In a deep bowl, use an electric mixer to beat the egg whites on medium-high speed until frothy and add the cream of tartar and salt. Mix well.
Increase the speed to high and slowly add the sugar, beating until the egg whites form stiff peaks.
Using a large rubber spatula, fold one-third of the meringue into the pastry cream and mix well.
Add the remaining meringue to the pastry cream and, using the rubber spatula, gently fold, down the sides from top to bottom and up the center, just until no white streaks remain, keeping the mixture light, airy, and smooth.
Fill the soufflé cups almost full. The cups must be filled with a straight edge, so lightly tap the cup on a cutting board to settle the batter level. Run your thumb around the inside rim of the soufflé cups to keep the batter from sticking and help the soufflés rise for a cleaner final presentation.
Place the soufflé cups onto a parchment paper-lined, large baking sheet and place in the preheated oven. Bake for 16 – 22 minutes.
Your soufflés should be served immediately from the oven with a quick sugar dusting on top and garnish before they have any chance to deflate.
Ancho chocolate pastry cream
Ingredients:
2 1/8 cups milk
1/2 teaspoon ancho powder
3/4 cup cocoa powder
6 egg yolks
1/2 cup flour
3/4 cup sugar
1 1/2 tablespoons vanilla
2 1/2 tablespoons Kahlua
3 ounces butter
1 1/2 pounds dark Belgian chocolate, melted
Directions:
In a heavy saucepan, bring milk, ancho powder, and cocoa powder almost to a boil.
Make a paste with egg yolks, flour, sugar, vanilla, and Kahlua.
Slowly add milk to temper the egg mixture; incorporate all milk to a smooth paste.
Place paste back into the heavy saucepan and cook over medium fire.
Beat constantly with a wooden spoon until thick and smooth.
Remove from heat and incorporate butter and chocolate.
Puree in food processor for a smooth, satin-like pastry cream. Place in a container, press plastic wrap down onto the pastry cream. Cool and refrigerate.
Basic crème anglaise
Ingredients:
4 egg yolks
1/2 cup sugar
1 1/2 cups milk
1 pinch salt
2 tablespoons Mexican vanilla (or vanilla beans)
Directions:
In a bowl over simmering water (double boiler), beat egg yolks and sugar until cooked to a consistency that forms thick ribbons.
In a saucepan, bring milk and vanilla almost to a boil.
Slowly add milk to the egg mixture (adding milk too rapidly may overcook and scramble the eggs). Mixture should coat the back of a wooden spoon.
Remove from heat and cool over ice. Store refrigerated until service time.
