Lemon Curd

Ingredients

• ½ cup fresh lemon juice
• ½ cup white sugar
• ¼ cup unsalted butter, cubed
• 3 egg yolks
• 2 tsp grated lemon zest

Directions

1. Gather all ingredients in bowls on a countertop surface.
2. Combine lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
3. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator. Serve and enjoy!

Lime, grapefruit or any citrus fruit could be substituted for the lemon.

Celeriac Française

This dish gives a mild celery flavour with a little beef flavour. The sprinkle of egg yolk and parsley to finish adds an additional touch. 

Ingredients

• 3-4 celeriac
• 2 cups beef stock
  
• 2 tbsp butter
• 1 tbsp flour
• 3 eggs, hard boiled
  
• 1 small bunch parsley, minced
  
• Salt and pepper to taste

Method

1. Cook the eggs until hard boiled. Separate the egg yolks and pass through a coarse sieve.
   
2. Cut off the root fibers of the celeriac and pare off any blemishes. Slice 3/4 inch thick and dice into 3/4 inch cubes.
3. In a saucepan, cover the celeriac in cold water and steep for 30 minutes. Drain the celeriac and pat dry in a towel.
4. In a skillet, add 1 tablespoon of butter to sauté the celeriac over low heat for 5 minutes. Add hot beef stock to barely cover, cover the pan, and cook the celeriac rapidly for 10 to 15 minutes, or until it is tender and the liquid greatly reduced.
5. Blend 1 tablespoon butter with 1 tablespoon flour and drop the mixture, a little at a time, into the sauce, shaking the pan to blend thoroughly.* Simmer until the liquid is thickened, and transfer the celeriac to a heated vegetable dish.
6. Combine the sieved egg yolk and parsley, and sprinkle over the celeriac.

* - For a gluten-free alternative replace the wheat flour with a gluten-free flour, or use 1 tablespoon of tapioca starch in place of the butter and flour mixture.

Beurre Blanc

The is one of the classic French butter sauce. The recipe below from Chef Jean-Pierre is a modified version using dill and lemon juice which is especially good with fish, like a Hollandaise sauce only lighter. This sauce must be made just prior to serving – if you try to reheat it, it will break.

While preparing this sauce, it is very important to keep the temperature of the butter mixture below 120°F (50°C) to prevent it from breaking. (If it does break adding an egg yolk or two may reconstitute it, though it is then a Hollandaise sauce.)

Ingredients

• 2 ozs unsalted butter
• ¼ cup shallots minced
• ½ cup Chardonnay or other dry white wine
• ¼ cup lemon juice
• Zest of 1 lemon
• 6 ounces of room temperature (unsalted) butter cut into ½ ounce pieces
• 2 tbsps dill, chopped

Method

1. In a sauté or reduction pan heat 2 ounces butter and when hot add the shallots and slowly sweat them in the hot butter for about 3 to 4 minutes, but do not brown.
2. Add the white wine and lemon juice and let that reduce for about 10 minutes or until you have only 1 to 2 tablespoons of liquid left. Add the lemon zest.
3. Reduce the heat to VERY low (if you pan is too hot let it cool a little before adding the butter). The pan should be cooler than 120°F (50°C).
4. Start adding the butter slowly, make sure each piece is incorporated before adding the next piece.
5. Use a fine mesh strainer to strain the sauce at this point.
6. Add salt and white pepper to taste and the dill.

For the standard Beurre Blanc, replace the lemon juice with white wine vinegar, and remove the dill. As an option add a pinch of cayenne pepper.

Watch the video by Chef Jean-Pierre here.

Mexican-spiced Pork Chops

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

SALSA VERDE

• 1 lb medium tomatillos, about 10, husked and rinsed
• 1 small onion, cut into large chunks
• 1 jalapeno
• 4 garlic cloves, unpeeled
• 1 medium lemon, halved crosswise & seeded
• 1 tbsp extra virgin olive oil
• Salt to taste
• 1/4 cup chopped fresh cilantro
• Sugar to taste

PORK CHOPS

• 4 bone-in pork chops, cut 1 inch thick
• 2 tbsp extra virgin olive oil
• 2 tbsp soy sauce
• Zest and juice of 1 medium lemon
• 2 garlic cloves, finely chopped
• 1/4 cup chopped onion
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp dried oregano
• 2 tsp cumin
• 2 tsp coriander
• 1/4 tsp cinnamon
• Freshly ground pepper to taste
• 2 tbsp olive oil

1. For the salsa verde, preheat oven to 450°F.
2. Place tomatillos, onion, jalapeno, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut-side down. Roast until tomatillos are charred and onions are brown, about 12 to 15 minutes. Remove from oven and cool.
3. When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it's too thick, add water, 1 tbsp at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.
4. For the pork chops, stir together all ingredients other than pork chops and olive oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day
5. Take chops out of fridge and preheat oven to 400°F.
6. Set a large cast-iron or oven-proof skillet over high heat. When hot, add olive oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F, about 5 minutes more.
7. Transfer chops to cooling rack and rest 5 minutes. Serve with the salsa verde. Serves 4

Spinach Soubrics

Soubrics*

• 2 quarts spinach
• 2 tbsp grated Parmesan cheese
• 1 egg, separated
• Pinch of cayenne
• Pinch of nutmeg
• Salt to taste
• Butter for sautéing

White Sauce

• 2 cup milk
• 4 tbsp melted butter
• 4 tbsp flour
• ½ tsp salt
• ¼ tsp ground pepper
• ½ cup grated Parmesan cheese (optional)

1. Thoroughly wash the spinach then boil in a little water. Drain the spinach thoroughly and press out the water, and chop.
2. Add the Parmesan cheese and the yolk of the egg slightly beaten. Season with salt, cayenne, and a slight grating nutmeg and cook three minutes, stirring constantly. Add the white of the egg slightly beaten.
3. Make quenelles with a quenelle spoon or a tablespoon and sauté in butter.
4. Serve with a white sauce or cheese sauce.

* - Soubric is a classic French dish similar to croquettes or pancakes. It is made from puréed or minced meats or vegetables which are then thickened with eggs or flour and sometimes cream. The batter is then shaped and divided into smaller portions and sautéed in clarified butter. The shape can be like a small pancake or blinz, or made into quenelles. Soubrics are usually accompanied with a white sauce such as béchamel or allemande sauce. They are usually served as an hors-d’œuvre, amuse-bouche†, or a side for various dishes.

† - though a French term, "amuse-bouche" is not used in France; they use the term "amuse-gueule."

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Additions to the above recipe:

1. Reduce balsamic vinegar to a syrup stage and squeeze a small amount on top.
2. Cook some bacon or prosciutto until crisp. Put into blender to made in very small pieces and sprinkle on top of plated dish.

Watercress Soup With Poached Egg

by Gordon Ramsay (with additions by me)

This would make a good light dish for brunch. Because it is a fairly substantial dish, it would make a good appetizer for a light meal.

• 1 bag of watercress (retain a few leaves for garnish)
• 1 medium potato, peeled and very thinly sliced
• 1 small clove of garlic mashed into a paste
• 1 tbsp butter
• 1 cup boiling water
• 2 oz prosciutto or bacon
• 2 poached eggs
• Salt & pepper

1. Put the watercress, potato and garlic in a saucepan with the water and butter. Simmer until thoroughly cooked.
2. When cooked, put in a blender and purée. Put through a fine sieve or tamis. Season with salt & pepper to taste. It should be fairly thick.
3. Either fry the bacon until firm but not crisp or use the prosciutto as is at room temperature or cooked till not quite crisp. Cut into julienne.
4. Poach the eggs until done to the soft to medium stage.
5. Pour the watercress soup into a warmed serving bowl and place an egg on top. Place a few shreds of the prosciutto or bacon on top of the egg and garnish with a few watercress leaves.

I tried this recipe and it was pretty good, but it needed something extra for texture and taste. I added the prosciutto/bacon slivers for texture and taste, and the garlic to punch up the flavour of the soup which was a bit bland. I would also try adding a watercress, parsley, or parsley/garlic tuile as a additional garnish instead of (or with) the watercress leaves (or could try a red pepper tuile for a contrasting colour and taste. This tuile could also be made with ajvar.). See my tuile recipes.

Watermelon Sushi

An interesting twist on sushi as a dessert with sweeetened rice. You could also add or substitute mango, papaya or another fruit as the "fish" replacement or as the purée ingredient.

Ingredients

• Sushi rice (see below)
• Watermelon
• Fresh mint leaves
• Lime zest
• Balsamic vinegar or tamarind sauce
• 1 Mango
• 1 tsp sugar

Sushi Rice

• 1½ cups cold water
• 1 cup jasmine rice
• 1 cup milk
• ¼ cup white sugar
• ¼ tsp salt
• 1 egg white
• Dash of vanilla extract

1. Pour water into a saucepan and bring to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. 
2. Combine cooked rice, 1/2 cup of milk, sugar, and salt in a clean saucepan. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes. 
3. Stir in remaining 1/2 cup milk and egg white; cook 2 minutes more, stirring constantly. Remove from heat and stir in vanilla until combined.

Assembly

1. Slice the watermelon into thin rectangles to look like tuna sushi.
2. Peel the mango and cut the flesh away from the central pit. Put the mango in a blender with a little water and the sugar, and purée. Pass through a fine sieve or tamis.
3. Form the sushi rice into fingers. Place a watermelon slice on the rice.
4. Slice the mint leaves into a fine chiffonade and sprinkle a few on top of the watermelon and add a couple of pieces of lime zest.
5. Place a couple of drops of Balsamic vinegar (or tamarind sauce) on one end of the sushi (to look like soy sauce).
6. Place a spoonful of the mango puree on a plate and place the watermelon sushi on the plate.

Other fruits could be used in place of (or in addition to) watermelon as the topping of the rice: mango, papaya, canned peaches or pears, etc.

Ideas for other "sauces" than the mango purée to use as accompaniment: lemon or lime curd, strawberry or raspberry purée.

Remoulade

Like tartar sauce, this French sauce is traditionally used as a condiment with seafood but is not as sweet.

Ingredients

• 1 cup quality mayonnaise
• 2 tbsps finely minced cornichons
• 2 tbsps finely chopped mixed herbs (tarragon is traditional; additionally try parsley, chives & chervil)
• 1 tbsp very finely minced capers
• 1 tbsp Dijon mustard
  
• 1 tbsp white wine vinegar
• ⅛ tsp anchovy paste, or half of anchovy fillet, very finely minced
• salt and pepper to taste

Instructions

1. Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined.
2. Store covered in the fridge in an airtight container. For the best flavor, let the sauce chill in the fridge for at least 24 hours to allow time for the flavors to fully meld.
3. Sauce will keep up to 2 weeks (or two days if using home-made mayonnaise).

This dish is best prepared with a home made mayonnaise; the recipe can be found here.

Mushroom Gravy

The combination of ingredients, beef broth, wine and cream, makes this the best mushroom gravy with great depths of flavour, and especially the addition of the ground mushrooms.

Ingredients

• 2 tbsps butter, bacon grease, lard or beef drippings
• 1 yellow onion, finely chopped
• 1 clove garlic, finely minced
• 16 oz fresh mushrooms
• 1 tbsp finely ground dried Porcini or Shiitake mushrooms
• 3 tbsps unsalted butter
• 3 tbsps all-purpose flour
• 2 cups strong beef broth
• ½ cup white wine
• 1 tsp Worcestershire sauce
  
• ½ tsp salt plus more to taste
• ½ tsp sugar
• ¼ tsp dried thyme
• 1 small bunch parsley, chopped
  
• 1/4 tsp freshly ground black pepper
• 2-4 tbps heavy cream

Instructions

1. Put the dried mushrooms in a food processor and reduce to a powder.
2. Melt the butter (or bacon grease, lard or beef drippings) in a pan over medium-high heat and fry the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
3. Add the onions and cook until translucent. Add the garlic and cook another minute. Add the ground mushrooms and cook for another minute.
4. Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavour in the gravy.
5. Add the beef broth, wine, Worcestershire sauce, thyme, sugar, parsley, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add cream, and salt and pepper to taste. If you prefer the gravy thinner add a little more cream, beef broth or water; if it is too thin, let it simmer on medium-low until it reaches the desired thickness.

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Spicy Tuna Fish Cakes - Gordon Ramsay

An easy to make delicious snack or appetizer that takes canned tuna up to another level.

Ingredients

• 2 cans (~400g) tinned tuna
• 6 tinned water chestnuts, drained and finely sliced
• 3 green onions, trimmed and sliced
• 1 inch piece of fresh root ginger, peeled and grated
• 2 cloves garlic, finely minced
• 3 tbsp chopped cilantro
• 1 small red chilli, deseeded and finely minced
• 3 kaffir lime leaves, finely chopped (or zest from 1 lime - used below)
• 2 tsp Thai fish sauce
• 2 eggs, beaten
• Vegetable or light olive oil, for frying
• Salt and freshly ground black pepper

For the Dipping Sauce

• ½ tsp sugar
• 1 green onion, trimmed and sliced
• 1 tbsp soy sauce
• 2 tbsp Thai fish sauce
• 2 tsp rice vinegar
• Juice of ½ a lime
• 2 tbsp chopped cilantro

Directions

1. Drain the tuna in a sieve. Slice the water chestnuts very thin. Slice the green onion thin. Finely grate the peeled ginger root. Chop up the cilantro leaves. Finely mince the garlic. Open the red chili, discard seeds, and finely mince. Roll up the lime leaves and chiffonade.
2. Combine all of the above ingredients adding the fish sauce, salt and pepper, and then mix.
3. Beat the two eggs thoroughly and add to mixture. Use hands to thoroughly mix all the ingredients together.
4. Take a small handful of the mixture and form into a ball and then flatten until about 1/2 to 3/4 inch thick.
5. Heat the pan on medium and add the cooking oil. Place cakes in pan and fry until browned then turn to cook the other side. Set on a rack to drain and cool.
6. Make the dipping sauce by combining all of the ingredients and pouring into a small bowl.

Gluten and Glyphosate

Celiac disease is becoming more common and is thought, primarily, to be caused by the gluten found in wheat, spelt, barley, rye, and a few other less common grains. However, glyphosate, the active ingredient in Roundup, is common in wheat production in North America and elsewhere, yet people with cileac disease report having breads or pastas in Italy and not having digestive issues.

Italian wheat is typically made from "soft" wheat as opposed to the "hard" wheat grown in North America.

See this article which addresses the isssue of "Gluten Intolerant or Glyphosate Intolerant?"