fresh from the third coast - stainless steel cooling cubes
Chef Monica Pope owns t' afia, one of Houston's hottest restaurants, where she does what chefs in New York, Chicago and San Francisco have done over the years
Bring the concept of fresh and organic seasonal food to the dining room table.
For this reason, she is often referred to as "Alice Waters on the Third Coast", a recognition of groundbreaking organic restaurants.
This is three.
She has prepared a four-person course menu for the chef on Saturday morning program, which is budgeted for $40.
The Pope asked chicory grapefruit salad, balsamic vinegar-
Caramelized chicken with broccoli walnut and frozen cream.
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Putin met with Endive and grapefruit salad 5 whole red or white red 12 pieces of organic pink grapefruit (
A whole grapefruit)
2 oz of broken bleu cheese like Roquefort, sweet gorgonzola or maytagFor.
Red wine vinegar month Tsao.
Vinegar 1/2 small lemon, 3 cloves of garlic juice, chopped 2 Tsao.
Chopped scallions (approx. 2 each)1 tbls.
Dijon mustard month tallow.
1 cup of grape seed oil Salt and pepper in honey, preheat the oven at 350 degrees.
Put the pecans half on a pan and put them in the oven 10-15 minutes.
When the pecan toast, cut endive in half and take out the core.
Set aside 8 leaves and cut the remaining spear on the bias into 1/4-inch slices.
Put in a stainless steel bowl for standby.
Cut the skin and skin of grapefruit.
Cut grapefruit fragments from between the membranes.
Keep part of the decoration.
Remove the pecans from the oven and cool them.
Make seasoning when pecans cool.
Put all seasoning ingredients except grape seed oil into the blender and mix at the lowest speed until they are fully mixed.
When the mixer is still running, sprinkle a little rain in grape seed oil.
Season with salt and pepper.
Chop the cooled pecans and add other ingredients to the bowl.
Stir the salad with the dressing;
Use about 8 tablespoons.
To serve, put 2 whole endive leaves on each plate (
One at 12 and one at 1)
, The top has a pointed end.
Pile the salad in the middle of the plate.
Sprinkle a little sauce around the salad. Balsamic-
Broccoli and Walnuts1 caramel chicken
1/2 of chicken breast meat (all-
Natural, hormone-free/antibiotic-free), cut into 1-1/2-
1-inch cubic 1 bundle of organic broccoli stems, cut into a uniform small flower 1 cup of walnut with a shell, bake 1 cup of flour and season with 2 tvOS.
Jewish salt and 1 tshirt.
Freshly ground pepper 2 tshirt.
Grape seed oil for coriander-
Canned vegetables or canned chicken.
Soy/syrup mixture 2 Tagen.
Month Tsao vinegar.
Sugar 6 cloves garlic, peeled, cut into slices 1-
Peel chopped inches of fresh ginger with soy/syrup mixture: 1 tastic.
Soy sauce. molasses1 tbls.
Mix all the ingredients in a small mixing bowl or ramekin and put them aside.
Method: Preheat the oven or toaster to 350 degrees.
Place the walnuts on a pan and put them in a preheated oven 10-15 minutes.
When the walnut is baked, put two quarts of salt water on the stove and bring it to a boil.
While waiting for the water to boil, mix all the ingredients together
Put aside caramel sauce.
After the water is boiling, put the broccoli flower into the screen basket and put it into the salt water 3-5 minutes (
Broccoli should turn bright green).
Dredge chicken nuggets in seasoned flour.
Pat the extra flour before you sprinkle 2-
Three minutes each.
The chicken is only half cooked.
Don't put too much chicken in the pan at a time-
Make sure there is only one level.
Make any batch of chicken as needed;
Wipe the pan clean after two batches.
Put all the roasted chicken, roasted broccoli and roasted walnuts back in the pan.
Pour 1/2 cup of balsamic vinegar
Boil the caramel sauce.
Hot, shake the pan occasionally until the sauce is slightly thicker for about 5 minutes (
Add more balsamic-
If the sauce starts to get too thick, the caramel sauce will add 1/2 cups).
Freeze the remaining sauce for future use. Fall Custard(updated)
Autumn cream frozen 2 cups of water 2 cups of heavy cream 1/4 cups of light red sugar 1/4 cups of deep brown sugar 6 PCs special equipment for 1/4 cups of single malt Scotch whisky per organic egg yolk: 4 6-oz. , 4 1/2 inch-diameter oven-
Large enough to adapt to the proof of the 4 rame grids, the rame grill produces 3 cups (makes four 6-oz ramekins)
Method: Preheat the oven to 325 degrees.
Heat two glasses of water in a pan.
Water will be used for bathing.
Pour the heavy cream into another pan.
Boil the cream and remove it from the fire. Set aside.
In a bowl, mix the sugar and egg yolk together with an electric hand held mixer until fluffy.
Slowly stir in warm cream, and then pass the mixture through fine-mesh sieve.
Scoop down the bubbles or foam.
Add Scotch whisky, stir gently and add in the mixture.
Divide the cream-frozen mixture evenly between four parts.
Place the rame in the baking tray and carefully pour the heated water around.
The water should flow out 2/3 on the edge of ramekins.
Cover the lid with foil.
Bake for 45 minutes or until it has just solidified. (
If you tap the side of the ramekin you will see the whole cream freeze moving;
If there is a jitter in the center, then there is no. )
Remove ramekins from the water bath bucket.
Cool custards to room temperature.
Serving: apply fresh cream.