The Tear of The Pine

The Tear of The Pine

The Tear of The Pine

Salmon Rillettes with Fines Herbes Bavarois

SALMON-Rillettes-with-Fines-Herbes-Bavarois

SALMON

Rillettes with Fines Herbes Bavarois

Serves 4

                                  SALMON RILLETTES

1 salmon fillet, skin, bloodline, and pin bones removed, about 455 g

Salt

2 lemons, sliced 6 mm (¼ inch) thick

Olive oil

40 g Mayonnaise

115 g crème fraîche

Grated zest of 1 lemon

½ shallot, finely chopped

5 g finely chopped dill

5 g finely chopped tarragon

3 g finely chopped chervil

5 g sliced chives

20 g lemon juice

Cut the salmon into four pieces of equal thickness. Season the salmon liberally with salt

on all sides. Line the bottom of a large saucepan with enough lemon slices to fully cover.

Place the salmon pieces in the pan and cover with olive oil. Heat the pan over very low

heat and cook until tender and flaky, about 18 minutes. Let cool to room temperature in

the confit oil. Drain the salmon from the oil, pat dry, and transfer to a mixing bowl. Gently

flake the fish apart without shredding and fold in the mayonnaise, crème fraîche, lemon

zest, shallot, herbs, and lemon juice until fully incorporated; do not overmix. Reserve the

salmon rillettes, refrigerated, in an airtight container until ready to serve.

                                 FINES HERBES PUREE

50 g baby spinach leaves

50 g chives, coarsely chopped

40 g flat-leaf parsley leaves

15 g tarragon leaves

25 g chervil leaves

Ice water

Heat a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the

spinach and herbs each separately for about 5 minutes, until they are completely tender—

when you rub them between your fingers, they should fall apart. As they emerge from the

boiling water, immediately shock each batch of greens in the ice bath and, once cold,

remove and squeeze out any excess water. Place the blanched greens in a blender with a

splash of ice water and blend on high speed until completely smooth. Pass the puree

through a fine-mesh tamis and reserve in an airtight container, refrigerated, for up to 24

hours.

                               FINES HERBES BAVAROIS

3 sheets gelatin

150 g cream

2 egg yolks

80 g Fines Herbes Puree

10 g lemon juice

6 g salt

45 g water

Bloom the gelatin sheets in ice water. Using a stand mixer, whip the cream to medium

peaks. Set aside and keep cold. Whisk the egg yolks, fines herbes puree, lemon juice, and

salt in a separate bowl until fully incorporated. Heat the water in a saucepan over low heat

until warm. Squeeze the bloomed gelatin to drain any excess water and combine with the

warm water. Stir until fully melted. Remove the pan from the heat and temper the gelatin

into the fines herbes mixture. Whisk together until incorporated. Fold the whipped cream

into the thickened mixture in three additions. Once fully incorporated, place a layer of

plastic wrap directly on top of the bavarois and refrigerate until set, about 3 hours. When

ready to serve, whip the bavarois with a wire whisk until completely smooth.

                                   TO FINISH

Fennel fronds

Fennel blossoms

Chervil

4 slices miche, toasted

Divide the rillettes among four glass jars. Top each with a quenelle of the fines herbs

bavarois. Garnish each jar with fennel fronds, fennel blossoms, and chervil. Serve with

miche toast.

Serrano ham and melon

Cantaloupe melon and Jamon Serrano

Guadalupe melon and Jamon Serrano

Cantaloupe melon and Jamon Serrano

Italian Focaccia

Italian Focaccia. A bread that is known and liked all over the world. Focaccia is a flat bread, Italian bread baked in the oven, which is very similar in texture and style to Pizza. The first confirmation of the word focaccia appears in 1300. In Ancient Rome, called panis focacius was a flat bread baked in a hearth. The word comes from the Latin hearth “hearth, place of baking“. The basic recipe is believed to have originated from the Etruscans, but today it is widely associated with Ligurian cuisine.
I love good focaccia. Great dough a little thicker than pizza dough, olive oil, rosemary and salt.
The flavors combine beautifully with each other and it is one of my favorite things that I eat as an appetizer or alone and of course everyone likes it.
Wanting to make a Focaccia after many attempts in the past, some with success and others without the right result, I thought of experimenting a bit not with the appearance, not with the baking but mainly with the process.
Usually when I was making a focaccia, I just kneaded the dough, left it to r
est for 1 hour and baked it.
The result is usually mediocre but tasty.
I thought that in focaccia we add dried tomatoes, salt and rosemary, without thinking that we can work other variations.
So I made this focaccia, without dried tomatoes and rosemary, but I replaced them with onions and basil.
I replaced the flour for all uses with type 00 flour. I removed the bench mixer and the dough was made by hand.
Baking time reduced by 15 ‘
The big difference was in the rest times.
Kneading and 1 hour rest, light kneading and 1 hour rest, kneading and 1 hour rest.
A total of 3 hours of rest from 1 hour that I was used to.
The result is extremely amazing.
A much more fluffy focaccia emerged and the most important thing is that after 3-4 days it is still quite fluffy.
There is also the theory that 4 hours of rest are needed, which I will try in the near future

 

 

 

 

chicken stock

CHICKEN STOCK

chicken stock

chicken stock

CHICKEN STOCK
Makes about 2.5 kg
3.5 kg chicken necks and backs
1 white onion, diced 5 cm (2 inches)
1 celery stalk, diced 5 cm (2 inches)
5 sprigs thyme
Put the chicken necks and backs in a large pot. Cover generously with cold water. Drain
and discard the water. Repeat the rinsing process two times. After the third rinse, drain and
cover with cold water. Heat over medium heat and bring to a simmer. Skim and discard
any impurities that may rise to the surface. Add the onion, celery, and thyme to the pot and
turn the heat to low. Continue to simmer the stock, skimming occasionally, for 6 hours.
Strain the stock through a chinois. Reserve in an airtight container, refrigerated, for up to 3
days, or frozen for up to 1 month.

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE

white-balsamic-vinaigrette

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE
Makes about 265 g
195 g olive oil
65 g white balsamic vinegar
8 g salt
Combine the ingredients in a mixing bowl and whisk until fully emulsified. Reserve the
vinaigrette in an airtight container, refrigerated, for up to 1 week

PICKLED NECTARINES

DUCK-Roasted-with-Νectarines-Chamomile-and-Amaranthus.j

PICKLED NECTARINES
Makes about 10 pieces
1 apricot
150 g
White Balsamic Pickling Liquid
Using a mandoline, thinly slice opposing sides of the nectarine to form shaved rounds.
Submerge the nectarine shaves in the pickling liquid and refrigerate overnight.

LEMON OIL

lemon oil.

lemon oil.

LEMON OIL
Makes about 350 g
400 g grapeseed oil
45 g grated lemon zest (from about 15 lemons)
Prepare an ice bath. Combine the oil and zest in a bain-marie. Cover tightly with plastic
wrap and place in a large pot filled halfway with water. Heat the pot over low heat and
bring the water temperature to 91°C/195°F, just under a simmer. Cook the oil in the water
bath for 1½ hours. Remove the bain-marie from the water bath and chill over the ice bath
until cold. Cover and refrigerate overnight. Strain the oil through a chinois, discarding the
zest. Reserve the lemon oil in an airtight container, refrigerated, for up to 1 week.

BROWN BUTTER

brown butter

brown butter

BROWN BUTTER
Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to
foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.