Tuesday, April 21, 2009

Recipes for D.A. Niels cooking Demo

So, on Saturday I found myself at one of my favourite kitchen stores, D. A. Niels on Berry St.
I had been asked to do a cooking demo. When I arrived the store was full of people. (Not all there to see me, some were shopping). By the time I had myself set up, I had a small crowd of people gathered around me.

Normally when I do these demos, people come by, watch for a bit, try a little of the free food maybe ask a question or two and then leave. On this particular saturday my "class" sat for almost two full hours absorbing every detail.

In exchange for their dedication and loyalty, I promised to post the recipes on my blog, so here they are:

(I have already posted them on my twitter page at Twitter.com/chefalex)

Thai Coconut Curry Mussels

1lb mussels

1 tsp canola oil

1 stalk lemongrass, finely chopped

1/2 jalepeno or small chili, finely minced (use more or less depending how hot you like your food)

1 tsp minced ginger

1 tsp minced garlic

1 tsp green curry paste

1 lime wedge
1 cup chicken stock

1/4 cup coconut milk

couple sprigs each cilantro and basil (roughly chopped)

1 green onion cut into 1 inch pieces

1. combine lemongrass, ginger, garlic, chilies, curry and oil in skillet. Saute briefly.

2. add mussels and stock, bring to a boil. Add coconut milk. Cook until mussles are open.

3. squeeze in lime and throw wedge in pan.

4. toss in basil, cilantro and green onions right before serving.

Asparagus Strudel Appetizer

1 pkg filo pastry

2 bunches asparagus, ends trimmed

1 lb brie

1/2 cup toasted pecans, crushed

1/2 lb butter

1. melt butter. lay one sheet of filo on counter. brush with butter. lay a second layer, brush with butter, lay a third layer, brush with butter.
2. slice filo into thee wide strips. Lay a slice of brie at base of each strip. Top brie with 3 asparagus stalks and sprinkle with pecans. roll filo around asparagus. brush with butter.

3. Bake at 450F for 10 minutes, until filo is golden brown. Serve as is, or cut into bitesize appetizers.

Black Forest Crepes

crepe batter:

3/4 cup flour

2 eggs

2/3 cup milk

1 tbsp melted butter

1 tbsp cognac

1. whisk all ingredients together, stir vigorously. Pour through a fine mesh strainer.

2. let rest for at least an hour, as long as overnight.

3. check consistency, should be like heavy cream. Thin with water if neccessary.

4. cook crepes in crepe pan, or non stick skillet. fold into quarters.

Chocolate ganache

1/2 cup heavy cream

12 0z good quality chocolate, chopped

1. bring cream to a boil, pour over chocolate. let sit one minute. Stir until chocolate is melted. keep warm.

Sour cherry compote

1 jar sour european cherries, drianed (reserve 1/4 cup juice, drink the rest with soda or vodka)

1/4 cup cherry juice

1 oz kiirsch

1/2 cup white sugar

bring all ingredients to a boil, cook until liquid is syrupy.

To assemble:

warm crepes and lay on plate. top with cherry compote, chocolate ganache and whipped cream. Decorate with chocolate shavings and stemmed cherries if you have.

If you want to get fancy, heat cherries in pan. place crepes in pan. add 1 oz brandy and flame crepes. trasfer to a plate then top with chocolate and whipped cream.

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