AlainGIRAUD
This week, the Hollywood Bowl has scheduled a concert entitled “French Passion,” featuring renowned French musicians playing the music of great French composers like Ravel and Debussy. Such a concert demands the passion of Alain Giraud, one of L.A.’s most beloved French chefs.
“Music, like cooking, is a gift that brings people together.”
—Alain Giraud
For more information visit:
www.anisettebrasserie.com
[+click here] for our weekend entertainment guide
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PRESENTS THIS WEEK’S RECIPES:
CAVAILLON MELON & MUSCAT SAINT JEAN DE MINERVOIS
ROASTED ARCTIC CHAR WITH MARKET VEGETABLES & MEYER LEMON DRESSING
DARK CHOCOLATE MOUSSE
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CAVAILLON MELON & MUSCAT SAINT JEAN DE MINERVOIS
Serves 8
INGREDIENTS
- 4 Cavaillon melons
- 1 cup Muscat Saint Jean de Minervois
PROCEDURE
- Slice the melons in half. With a tablespoon, scoop out all the seeds.
Using a medium melon scooper, make the largest number of melon balls
possible without piercing the shell.
- Fill the eight half-melons with melon balls and splash each serving
with 1 ounce of Muscat. Wrap each one tightly in plastic wrap and
refrigerate overnight.
- Serve very cold.
| CHEF’S NOTE
For me, Cavaillon melon and Muscat is the ultimate summer combination. Inspired by the classic melon-Porto pairing, this dish pays tribute to both the fruit and the wine. Consider making a non-alcoholic version for the kids by marinating the melon balls with sugar and lime juice.
The quality of the melons is critical, and looking for genuine Cavaillon melons is worth the effort. Originally grown only in Provence, these melons are now cultivated worldwide. It is smaller than a cantaloupe and has brilliant orange flesh. The season for Cavaillon melons runs from June to October and they are available at the Santa Monica Farmers Market, sometimes at Whole Foods. Be careful not to select overripe melons, sticking with those of just the right firmness.
It’s very important to wrap the melons tightly before refrigerating, as their fragrance can overpower everything else in the refrigerator.
Muscat Saint Jean de Minervois can be difficult to find. A good alternative is Beaumes de Venise or Rivesaltes, or even a California Muscat.
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ROASTED ARCTIC CHAR WITH MARKET VEGETABLES & MEYER LEMON DRESSING
Serves 8
INGREDIENTS
Fish
- 8 filets of Arctic char (skin-on, 6-ounces each)
- 2 bunches baby turnips
- 2 ounces butter
- 2 pounds unshelled English peas
- 1 cup heirloom cherry tomatoes (cut in half)
- 2 tablespoons olive oil
Dressing
- 4 Meyer lemons
- 1 tablespoon Dijon mustard
- 1 cup extra virgin olive oil
- 2 shallots, finely diced
- 1 bunch chives, finely chopped
- Salt & black pepper
- Fleur de sel
PROCEDURE
- Clean the baby turnips. Peel them, keeping one inch of stem to hold onto,
then finely slice them with a Japanese mandoline. Place them in a large
deep pot, cover with water, add the butter and salt and cook them for
approximately three minutes or until tender. Reserve.
- Shell the English peas. Boil two quarts of salty water and blanch them for
two minutes. Then transfer them into a bowl of icy water. Let them cool down,
drain and dry. Reserve.
- Juice the Meyer lemons to obtain 4 ounces of juice. Combine in a deep
bowl with the olive oil and the Dijon mustard. Add salt and pepper, and
using an immersion blender, blend until nicely emulsified. Add the two
finely diced shallots and the finely chopped chives. Season for taste and reserve.
- Heat 2 tablespoons of olive oil in a large Teflon frying pan. Start to
cook the fish skin-down for 1 minute, reduce the heat to medium and cook
for 3 more minutes, and season. Turn the fish and finish cooking for 1
final minute. Let the fish rest on a hot plate.
PLATING
- Reheat the baby turnips with the English peas. Add the heirloom cherry tomatoes.
- Display the vegetables in the middle of a large hot plate. Place the roasted char on top, skin up.
- Spoon the dressing all around. Finish with a touch of fleur de sel on the fish.
| CHEF’S NOTE
Arctic char is also delicious served cold. You can substitute salmon for it, if you wish. The market vegetables may change depending on availability—remember, always showcase the seasonal bounty of the market.
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DARK CHOCOLATE MOUSSE
Serves 8
INGREDIENTS
- 1/4 cup heavy cream
- 8 ounces bittersweet chocolate
- 1-1/2 ounces butter
- 2 egg yolks
- 5 egg whites
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 1/2 vanilla bean
- 1/2 teaspoon vanilla extract
PROCEDURE
- Heat the heavy cream in a double-boiler. When it’s warm add the vanilla extract and the seeds scraped from the inside of one-half a vanilla bean. Let the flavors infuse for 2 minutes, then add the chocolate cut into small pieces and stir until it is all melted. Add the butter, combine well, and remove from the heat. Incorporate the egg yolks one-by-one and cool down in a large bowl.
- In a heavy mixer bowl, whisk the egg whites. Start your mixer at low speed and when the whites are frothy, gradually increase the speed to high. Add the sugar and the cocoa powder. Whisk until stiff but not overly stiff.
- Add one-third of the whites into the chocolate base and mix until they are nicely blended. Using a large rubber spatula, gently incorporate the remaining whites. Do not over-mix but be sure that the mousse is well-blended.
PLATING
- Pour the mousse either into individual containers (e.g. martini glasses,
ramekins) or into a large glass bowl for a family-style presentation.
Try to keep them in a cool spot but outside the refrigerator. The cold
hardens the mousse and it loses the smooth and creamy quality.
| CHEF’S NOTE
The mousse is very easy to transport. Don’t worry if the mousse is not served totally cold, as the flavors will develop with temperature.
And remember—there’s always a good excuse to enjoy some chocolate!!!
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