Haute Cuisine:: Contemporary | Food & Cooking | TORN
Haute Cuisine:: Contemporary
    • MarlonBrando [1337797]
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    Thread created on 21:48:58 - 13/05/15 (9 years ago)
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    Last replied 07:56:07 - 11/04/17 (7 years ago)
    Haute Cuisine:: Contemporary

    Contemporary Fine Chefs https://www.finedininglovers.com/video/people/

    Contemporary Fine Places: https://www.finedininglovers.com/photo/places/


    Contemporary Haute Cuisine: https://www.finedininglovers.com/tag/haute-cuisine/

    Contemporary Haute Cuisine Videos: https://www.finedininglovers.com/video/


    Contemporary Haute Cuisine Recipes: https://www.finedininglovers.com/recipes/

    VEGETARIAN LASAGNA WITH GREEN ASPARAGUS





    Perfect spring vegetarian lasagnette with green asparagus and cherry tomatoes, a tasty first course.
    INGREDIENTS
    • Preparation time15 m
    • Cooking time30 m
    • Recipe categoryFirst course
    • Recipe yield4

    PREPARATION


    Cook the pasta in boiling, salted water according to the package instructions until al dente.

    Blanch the asparagus tips in boiling, salted water for about 8 minutes.

    Refresh in cold water and drain. Wash and halve the cherry tomatoes.

    Brush a baking dish with oil and fill with alternate layers of pasta, tomatoes and asparagus, sprinkling with cheese and drizzling with olive oil between layers.

    Season with pepper and finish off with cheese.

    Bake in a preheated oven (200°C with top and bottom heat) for about 15 minutes.

    Serve on warmed plates.


    Enjoy the finer food in life!






    Last edited by MarlonBrando on 22:10:16 - 13/05/15
    • Mudbottom [1879891]
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    Posted on 00:49:53 - 19/05/15 (9 years ago)
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    Tasty looking...seems the pitfall here is to be sure the asparagus still has some bite to it.  Thus the step to refresh it in cold water.

    I'd be tempted to try different cheeses with this.
    • 1875860 [1875860]
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    Posted on 10:28:27 - 22/05/15 (9 years ago)
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    Damn, I go to try this! Thank you for sharing. R+ :)
    Last edited by 1875860 on 10:28:38 - 22/05/15
    • MarlonBrando [1337797]
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    Posted on 22:10:37 - 22/05/15 (9 years ago)
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    MAIN COURSE

    VEGETARIAN LENTIL AND PUMPKIN STEW

    Tasty and warm meat-free soup.
    INGREDIENTSINFO BOX
    • Preparation time20 m
    • Cooking time25 m
    • Recipe categoryMain course
    • Recipe yield4
    PREPARATION

    Heat the oil in a pan and briefly sweat the onion and garlic.

    Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes.

    Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it.

    Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane.

    Work over a bowl to catch the juice.

    Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time.

    Continue cooking with the lid on the pan.

    Finally add the orange segments and their juice, heat through and season to taste with salt and cayenne pepper.

    Serve garnished with spring onions.
    Last edited by MarlonBrando on 23:08:44 - 22/05/15
    • MarlonBrando [1337797]
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    Posted on 22:15:29 - 22/05/15 (9 years ago)
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    DESSERT 

    ORANGE SOUFFLES

    Mouthwatering orange souffle.
    INGREDIENTS
    To serveINFO BOX
    • Preparation time20 m
    • Cooking time20 m
    • Recipe categoryDessert
    • Recipe yield4
    PREPARATION
    Grease 4 individual ramekins with the butter and set aside.

    Heat the oven to 200C (180C fan), gas 6.

    Put the milk, sugar, vanilla extract, orange zest, flour and salt in a small pan and slowly bring to a boil, stirring frequently.

    Plunge the base of the pan in a sink of iced water and let cool.

    Beat the egg yolks and stir into the cooled cream with the orange juice and orange liqueur.

    Whisk the egg whites until they form stiff peaks and fold in the orange cream mixture.

    Divide between the greased ramekins and bake for 15 - 20 minutes or until the souffles are risen.

    Serve immediately garnished with sifted icing sugar and orange zest.
    Last edited by MarlonBrando on 23:09:17 - 22/05/15
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    Posted on 23:07:38 - 22/05/15 (9 years ago)
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    DRINK 

    SUMMER MELON PUNCH WITH LEMON BALM



    Melon light white wine punch drink.



    INGREDIENTSINFO BOX
    • Preparation time2 h 20 m
    • Recipe categoryDrink
    • Recipe yield8
    PREPARATION
    Halve the melon, remove the seeds and scoop out the flesh with a melon baller.

    Put the melon balls into a punch bowl with the Grand Marnier and the sugar.

    Add the wine, cover and chill in the refrigerator for 2 hours.

    Fill up with sparkling wine before serving and serve garnished with lemon balm.
    Last edited by MarlonBrando on 23:11:30 - 22/05/15
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    Posted on 07:04:01 - 08/05/16 (8 years ago)
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    Paris has always been the undisputed Mecca of chefs. But there is one talent who has the whole gourmet world in a buzz: Inaki Aizpitarte, who in 2011 was awarded the 9th place in the S.Pellegrino Worlds 50 Best Restaurant list.
    Of Basque origin, this ingenious 40-something has given the concept of the bistrot a complete overhaul with his nonconformist Chateaubriand - an eatery that dates back to the 30s, one with no fixed menu, but instead a 50 euro offering that changes daily and has put fear into the citys more noble gourmet dining institutions.

    The success of Inaki Aizpitartes gastrobistrot has been so overwhelming that beginning in 2011, he opened another one Dauphin, a tapas bar that has already been widely acclaimed by foodies from around the world. Here the chef plays with the contrast between raw and cooked, reinventing French cuisine with irony like the floating island à la foie gras. He makes imaginative use of the pillars of traditional French ingredients like oysters from Normandy, truffle and lamb, pain d'épices and vinaigrette always maintaining a constant dialogue with international cuisine.

    A notable quality of his style of cooking is the speed of execution, without ever sacrificing thought.


    https://www.finedininglovers.com/tag/haute-cuisine/
    Last edited by MarlonBrando on 07:16:39 - 08/05/16
    • Kapten_Klitoris [1873683]
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    Posted on 23:40:37 - 11/05/16 (8 years ago)
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    why do you copypaste this

    • Mudbottom [1879891]
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    Posted on 12:56:12 - 14/05/16 (8 years ago)
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    Wrong thread for this?  But your post above brought me back to the good old days.



    Redneck Limoncello:

    1 Big A$$ empty pickle jar
    10 Lemons halved or quartered
    3c Sugar
    Half Gallon Vodka <---1.75 L these days
    5-7 Good friends
    Shake, shake, shake, drink, pass
    Repeat until its gone.
    • MarlonBrando [1337797]
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    Posted on 07:56:07 - 11/04/17 (7 years ago)
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    How to make Italian Easter pie, or 'torta pasqualina', a traditional quiche prepared with spinach and eggs, usually served to celebrate Easter.
    Ingredients
    For the Pastry
    For the Filling
    To Glaze
    To Garnish
    Info box
    • Preparation time 1 h 5 m
    • Cooking time 30 m
    • Recipe category Brunch
    • Recipe yield 8
    • Recipe cuisine Italian
    Preparation

    How to make italian easter pie recipe

    For the pastry


    To prepare the pastry for Italian Easter pie first put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

    Stir in the eggs and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.

    Heat the oven to 200°C (180° fan) gas 6. Grease a deep 23 cm cake or pie tin.

    For the filling


    To prepare the Italian Easter pie filling put the spinach in a large pan with just the water clinging to the leaves. Cover and cook for 1-2 minutes until wilted. Drain and leave to cool, then squeeze out the excess water with your hands.

    Heat the oil and butter in a frying pan and gently cook the onion until soft. Add the garlic and cook for 2 minutes.

    Chop the spinach and put into a bowl with the parsley, onion, cheeses and 3 eggs. Season to taste with salt, pepper and nutmeg.

    Roll out 2/3 of the pastry on a lightly floured surface into a round, about 36 cm in diameter and line the tin, letting it hang over the sides.

    Fill with the spinach mixture, pressing gently. Make 3 hollows in the filling and break an egg into each one.

    Roll out the remaining pastry. Wet the rim of the pastry in the tin and press the top on to it. Trim off the excess and make a few small slits so the steam can escape. Decorate with pastry trimmings.

    Brush the top with egg yolk and bake for 15 minutes.

    Reduce the oven temperature to 180°C (160° fan) gas 4 and cook for 30 minutes. Leave to cool for at least 15 minutes before serving warm or at room temperature.

    Garnish the Italian Easter pie with edible flowers, thyme and chopped egg white.
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