Wednesday, November 4, 2009

Thanksgiving 101 with Dave Martin - Pumpkin Panna Cotta Recipe

Pumpkin Panna Cotta
Chef Dave Martin
Yields 12 (4 oz ramekins)

Ingredients:

¼ cup of cold water
1 ½ Tbsp of powdered gelatin
3 cups of heavy cream
3 cups of half & half
1 ¼ cups of granulated sugar
1 each Vanilla Bean split & scraped
1 ½ cups of sour cream
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp of vanilla extract
½ Tbsp of kosher salt

Method:

Activate gelatin in cold water then heat along with cream & half and half with vanilla extract, sugar and vanilla bean and its scrapings to scald. Remove from heat and then blend in sour cream, pumpkin puree, spice and salt. Pour into ramekins and let rest in refrigerator overnight or at least 4 hours to set. Use knife to release from ramekin and set onto plate and garnish with mint sprig and dollop of whipped cream.

Thanksgiving 101 with Dave Martin - Turkey Stuffing and Glaze Recipes

Orange & Maple Turkey Glaze and Citrus Herb Stuffing
Chef Dave Martin


Yields enough glaze and stuffing for One / 10-14 lb turkey

Citrus Herb Stuffing

Ingredients:
2 oranges, sliced
1 lemon, sliced
1 lime, sliced
½ bunch thyme
½ bunch sage
½ bunch oregano
kosher salt
black pepper

Method:
Coat the cavity of the bird with salt and pepper and then add all of the sliced citrus and fresh herbs and fill the cavity full. Use glaze and seasoning below to finish the turkey and then bake in a turkey bag until turkey is cooked through.

Orange & Maple Glaze

Ingredients:
2 Tbsp extra virgin olive oil
6 Tbsp unsalted butter
16 oz Fresh squeezed orange juice
1 Tbsp poultry seasoning
¾ cup maple syrup

Method:
Heat up all ingredients and mix together then pour over turkey and then re-season the entire turkey with kosher salt and pepper and then bake turkey as directed. You can save some of the glaze to pour over the turkey during the last half hour of baking or after you remove it from the oven.

Thanksgiving 101 with Dave Martin - Videos





Friday, October 16, 2009

All Top Chef Interview with Ash Fulk - Continued

ATC: What is the most popular dish?

AF: For brunch it's the duck confit hash and for dinner it's probably the smoked and roasted pork loin with broccoli rabe and flageolet bean salad.

ATC: Mmmmmm.... Did Padma say something specific that caused you to respond that you wouldn't invite her to lunch?

AF: Like that my food was lacking flavor? Seriously Padma hated everything I made!

ATC: Did you ever create the dish you had envisioned as your "first instinct" for the challenge?

AF: Honestly, I'm over it, but I was thinking of a Cornish cherry salad with sage pork.

ATC: Do you believe that the "trained" chefs had any specific advantages over the "untrained" chefs?

AF: There were a couple of challenges that I had never even thought about. The first was cooking with cactus...but there were CIA-trained chefs who also had never cooked with cactus. The other challenge was the deconstruction. I had never done that before.

However, I have been working as a chef for ten years. In many ways, experience beats training.

ATC: Did you watch the episode last night?

AF: Yes, at home with friends and family.

ATC: Was there anything that surprised you?

AF: The cat food comment.

ATC: If you had the opportunity to partner in a restaurant with any of the chefs from your season who would it be?

AF: I suppose for sound business reasons I would have to go with one of the Voltaggio Brothers or with Kevin, but to really balance out my strengths and my personality I would go with Ashley. She is a very talented and graceful chef and we get along very well.

ATC: Which was your favorite challenge?

AF: For the Quickfire challenge it was the potato challenge [Ash created a sweet potato custard.] My least favorite challenge was the cactus. My favorite Elimination challenge was the Air Force Base. It seemed like everyone did a good job.

ATC: What was the most difficult thing about competing on the show?

AF: The clock. You don't have time to FIX anything. In the restaurant if something isn't right we can pour another half-glass of wine and take five minutes to fix it. On Top Chef there is no time to develop an idea. There is no second chance.

ATC: What was the best thing about competing on Top Chef?

AF: I learned a lot, I refined my cooking style and I made some great friends.

ATC: We're just about out of time, is there anything else you would like to say to your fans?

AF: Yes, thank you for the support. Everyone has been great.

Thursday, August 27, 2009

Thursday, August 20, 2009

Tuesday, August 18, 2009

Thursday, July 23, 2009

Saturday, June 27, 2009