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Jul
28
Ronny Smith
Herve Malivert’s Billi-Bi
Chefs, Recipes
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Billi-Bi is a traditional French mussel soup

Chef Herve Malivert’s Billi-Bi is a gorgeous French Mussel soup. Perfect for Summer

We asked Maître Cuisinier de France Herve Malivert to tell us a bit about what it means to him to be an MCF chef. He told us “I’m proud and honored to be a Maître Cuisinier de France, to be part of this prestigious association. My motto it is to spread the French Culinary Arts, and the best way for me to do it, is here at International Culinary Center to teach the French tradition, to aspire young cooks to pursuit their passion.

We also asked him to share a special recipe. Chef Malivert said “My idea here came from the classic Billi-bi recipe from the early 1900, and the Daniel Boulud version adding watercress to be peppery. I decided to play with the recipe a bit more, and be served more as a sauce and bring a creamy peppery finish to a grilled monkfish dish. I added lime and lemon and oil to bring some acidity to the sauce , and some earthy root vegetables mix with the mussel to garnish.”

For the sauce
2-T butter
150-gr Shallots emince
1-kg mussels
200-ml white wine
Black Peppercorn
150-gr onion emince
150-gr leek white and light green emince
100-gr celery emince
500-ml chicken stock
1BG
100-gr crème fraiche
100-gr (1 bunch) of watercress leaves
Salt
100-ml Extra virgin olive
Juice of 2 limes

For the garnish
300-gr fingerling potatoes
1 pinch of curry
8 baby golden beets
16 baby carrots
Chive in 1 inch battonet

For the fish and finish
1 monkfish
XVO oil
S/P

If you want to learn from Master Chef Malivert, or taste his creations and those of his students, stop by the International Culinary Center in NYC. It was founded as the French Culinary Institute by Dorothy Cann Hamilton in 1984 and has locations in New York City, the San Francisco Bay Area and Parma, Italy. The facilities include industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella, José Andrés, and Alan Richman.

Our Program: Classic Culinary Arts and Pastry arts is a six to nine month program that teaches students classic French techniques and training for the stations on the line at Center’s restaurant, L’Ecole.

The International Culinary Center also offers a cake, sommelier, bread, Italian, and Spanish program + plus a variety of amateurs programs.

The International Culinary Center 462 Broadway New York NY 10013

L’Ecole Restaurant 462 Broadway New York NY 10013

Jul
28
Ronny Smith
Jonathan Jerusalmy’s Tuna Tartar
Chefs, Recipes
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An easy and delicious Tuna Tartar Recipe

Master Chef Of France Jonathan Jerusalmy’s Tuna Tartar Recipe

Maître Cuisinier de France Jonathan Jerusalmy is the Resort Executive Chef and Director of Culinary Programming at Sea Island. He received his Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he interned at some of France’s most coveted Michelin-rated restaurants, including those of  Master Chefs of France, Paul Bocuse and Gerard Boyer.

Today, Chef Jerusalmy shares with us his very special Tuna Tartar Recipe. He told us that “This was a dish that I created when I opened the St Regis Atlanta, it is refreshing and it is the perfect dish to share between friends.” We think you will love sharing it with your friends too.

Asian slaw

½ of a red onion julienne
½ of a medium size jicama julienne
15 snow peas
Daikon sprouts

Julienne all the vegetables and set aside

2 spring onions
1/4 bunch of cilantro

Soy-Ginger Vinaigrette

1 egg
1 tbl Dijon mustard
1 tbl Chopped garlic
1 tsp. minced fresh ginger
2 tbl Soy sauce
2 tbl Rice wine vinegar
Fresh ground black pepper
1/2 c. vegetable oil
1/2 c. sesame oil
Salt
In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger, vinegar and soy sauce. Process until smooth Season with black pepper with the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary

TUNA
Place the tuna on a chopping board, and remove the skin. Cut it into rounds of (1/4-inch) thickness, and then cut it lengthwise into strips of about (1/4-inch) square.

FOR THE YUZU SORBET

1 quart of simple syrup
1\2 cup of bottled yuzu juice
1 egg white beaten
Whisk all ingredients together and freeze according to ice cream maker’s instructions.

SESAME OIL POWDER

6O gr of sesame oil
40 gr of tapioca maltodextrine
Mix both ingredients together until you obtain a light powder.

Dressage

Mix the Asian slaw and dress it lightly with the soy ginger vinaigrette and place it on the center of a plate
Mix the tuna with the chopped cilantro and scallions add some of the soy ginger vinaigrette and coat them in it, ring the tuna in to a mold and place the tuna on top of the Asian slaw nest.
Scoop the sorbet in the shape of a quenelle and place it on top of the tuna tartar
Add some wonton crisp for decoration.

May
21
Ronny Smith
Pressed Duck: Canard ” A la Presse “
Recipes
0
olivier de san martin

Chef Olivier Desaintmartin appears on Tina Marie’s The Chef’s Kitchen to share his secrets in making pressed duck. Caribou Cafe in Philadelphia is one of the only places in America where you can still savor this delicious dish.

Oct
8
Ronny Smith
Chef Desaintmartin in Action
Chefs, Recipes
0
olivier de san martin

Chef Olivier Desaintmartin shares his recipe for Lamb Loin and Ratatouille on The Chef’s Kitchen in Philadelphia.