French cuisines made easy to prepare for the Filipino Kitchen by Chef Xavier Btesh at The Maya Kitchen held last July 22, 2017 at The Maya Kitchen Culinary Arts
Center.
Sharing here the recipe of Chef Xavier Btesh:
Sharing here the recipe of Chef Xavier Btesh:
Marseille Seafood Soup
4 pieces tomatoes
3 mugs fish broth
1 mug fish fillet, sliced into chunks
1 mug seafood (you can use shrimps, clam, squid or whatever
you prefer)
1 teaspoon Pernod alcohol (you can use a teacup of diced
fennel as a substitute, but unfortunately no local alcohols has the same taste)
1 piece small onion, sliced
1/3 teaspoon saffron powder
Choose a combination of your favorite kinds of seafood and
fish. Just make sure to remove the
bones, skin and shells. Peel
tomatoes. Slice them into four wedges.
In a large pot heat your broth and bring to a boil.
Set a handful of seafood aside.
Add tomatoes, fish chunks and the rest of your ingredients
to your broth. Reduce heat to low and
cook for 30 minutes without covering your pot to allow your liquid to
reduce. After 30 minutes, remove from
heat, and pour the soup into the blender (you might have to this a few times
depending the amount of soup). Blend
well on full power dntil soup is smooth.
Pour soup back into the pot through a fine strainer. Use a wooden spoon to help press the soup
through the strainer, allowing all the liquids through. Set the fleshy residue that is left in the
strainer aside. Add the rest of your
seafood into the soup, along with the Pernod, and pepper to taste. Stir and allow to simmer for 15 minutes. Serve hot.
Salad Nicoise
2 pieces peeled tomatoes
1 picce spring onion, thinly chopped
Half a red bell pepper
Half green bell pepper
5 pieces small red reddish, thinly sliced
10 pieces green French beans
5 pieces black pitted olives, sliced
1 piece hard-boiled egg cut into quarters
1 espresso cup olive
oil
½ espresso cup red wine vinegar
Half a can canned tuna in water or 5 marinated anchovy
fillets salt & pepper.
Remove the edges of your French beans. Steam beans in a bamboo basket or a strainer
over apot of boiling water for about ten minutes (or until they are
aldente). Set aside to cool.
Take the rest of your vegetables and rinse under clear
water. Remove any wilted parts and core
and seed the bell peppers. Dice your
bell peppers, peel and slice your tomatoes, slice the egg into four quarters
and cut your green beans into 1.5 inch lengths.
Drain the tuna or the anchovies.
In a large bowl, place 2 pinches of salt and a pinch of
black pepper. Add the sliced spring
onions, green beans, bell peppers, radish and tomatoes. Then add your drained anchovies or drained
tuna and top with the sliced olives.
Pour the olive oil and the red wine vinegar cover your salad, cover with
cling film, and leave in the refrigerator for 30 minutes. Just before serving, toss well and garnish
with hard-boiled egg sliced.
Authentic Pasta Carbonara
Half of a handful of Linguini (about 80 to 120 grams)
1 piece egg yolk
1 espresso cup Parmesan cheese, grated
1 teaspoon ground black pepper
½ espresso cup boiling pasta water
1 pinch salt
1 dash olive oil
Cook your linguini.
Set aside some pasta water and strain.
Pour a dash of olive oil on your noodles and toss. Place pasta water, egg yolk, cheese and the
pepper in a bowl and quickly whisk with an eggbeater. Poor sauce on hot pasta, toss and serve
immediately.
Boeuf Bourguignon
2 mugs beef chunks
1 piece onion, thinly sliced
1 piece garlic clove, peeled
1 teaspoon tomato paste
4 pieces button mushrooms or;
2 pieces small Portabello mushrooms
2 pieces carrors,
peeled and sliced
1 espresso cup bacon chunks
1 ½ mugs beef broth
2 teaspoons white flour
1 teaspoon dried thyme
1 pinch clove powder
2 mugs good red wine
Salt and pepper to tasteand bacon. When onions
½ espresso cuo butter, melted
Set a frying pan on medium-high heat. Place in half your butter, and saute your onions
turn translucent, transfer onion and bacon to a cast iron pan on high heat
along with the rest of the butter. Add
the chunks of the meat and toss well.
Sprinkle flour, and stir, making sure to scrape the bottom of the pan
with a wooden spoon. Add the beef broth,
wine, and all the other ingredients except the mushrooms. Mix well. Reduce to very low heat and cook
for three hours, stirring every once in a while so that your ingredients wont
stick to the bottom of the pan. After 2
½ hours, add your mushrooms. If the
sauce reduces too much, add a bit of wine or broth. After 3 hours, your iconic French Stew will
be ready. Serve it with boiled potatoes
or rice.
Milanese Risotto
2 espresso cups risotto rice
2 teaspoons olive oil
1 espresso cup white dry wine
Half a small onion, peeled and chopped
1 ½ mugs hot chicken broth
1 espresso cup mascarpone Italian cream
1 espresso cup parmesan cheese, grated
½ teaspoon saffron
Salt and pepper
In a second large pan, heat olive oil on medium-high setting
until it smokes. Add onions and saute
until translucent. Pour in rice and toss
well for 3 minutes. Rice should be well
coated in oil. Add your saffron and
white wine. Toss for 4 to 5 minutes giving the rice time to absorb
wine. Use a ladle to slowly pour a bit
of broth into the risotto base. Stir and
repeat each time the liquid is absorbed.
After about 15 to 20 minutes, the rice should be almost cooked. The only way to know for sure to taste it
should not be aldente but soft. If not,
add a bit more broth. Add a pinch of
salt and pepper per person. Once the
rice is cooked and tender, reduce the heat to a minimum. Add your cheese and mascarpone cream. Mix until the cream and cheese have
melted. Serve immediately.
Chocolate Mousse
5 pieces eggs
220 grams dark chocolate, broken into small pieces
1 espresso cup melted butter
1 espresso cup sugar
1 pinch salt
Separate your eggs and set aside.
Melt yor butter in the microwave oven (make sure to use a microwave-safe cup). Place your chocolate pieces and a tablespoon of water in a
microwave-safe bowl and melt for 2 minutes, mix chocolate and melt again for 1
minute. Mix so that it makes a nice
paste. Mix in butter and set aside.
Using an electric mixer, whip the egg whites with a pinch of
salt until they are really stiff. Beat
your egg yolks, adding in sugar and your chocolate mixture. Mix well.
Gently pour your chocolate batter into the stiff whites. Once the egg whites are completely incorporated,
pour into a serving bowl and cover with aluminum foil. Leave in the refrigerator for at least 3
hours.

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