Coulis? Whats that? Nothing more then a puree of fruit or vegetables used to enhance a dishes flavor or appearance. So in a nut shell a Coulis is a sauce. To have a proper Coulis one must strain it after it is made through a chinois. Chinois whats that? Its a fine mesh sieve used to get a perfect texture to your sauces soups or purees. Ive worked with many French Chefs and pretty much have loved every second of it! One thing I learned is a strained sauce is a good sauce. When I was the Chef de Cuisine at a local French restaurant I had my cooks strain the lobster bisque twice through a chinois maybe three times depending on the mood I was in. Anyway the reward to doing this is fair greater then not doing it. Long story short, if your going to be serious about your soups and sauces invest in a chinois. I use my Blackberry Coulis on fish, this one has a vinaigrette feel to it but the texture is much smoother.
3 Pints blackberries
1 Cup brown sugar
1/2 Cup balsamic vinegar
2 Cups olive oil
Warm water as needed
In Blender add berries, sugar, and vinegar
with blender running add olive oil slowly
Adjust consistency with water if too thick
Strain coulis through a chinois
Easy breezy! Put it in a squirt bottle and garnish your plates with dots or lines. Will yield roughly 1.5 to 2 quarts. Sauce will keep under refrigeration for 2 weeks.
Can be made ahead of time and stored in the freezer for 30 days if in a air tight container. After baking cut in half and fill with your favorite type of ice cream and put tops back on. Serve with chocolate or fruit sauce.
1 Cup water
½ Cup butter
1 Cup flour
¼ Teaspoon salt
Boil water and butter together
Reduce heat to low and add flour and salt
Stir vigorously over medium heat until mixture pulls away from the pan
Transfer to the bowl of an upright mixer
Beat at medium speed with paddle attachment and add eggs one at a time, until incorporated
Transfer mixture to a pastry bag with a fluted tip, and pipe rosettes the size of quarters onto a parchment lined sheet pan.
Bake at 450 degrees for 20 minutes, reduce heat to 370, and bake another 5-15 minutes, or until fully risen, and a nice golden brown.
Cool on a rack, then store in an airtight container in the freezer if for future use
Souffles are really pretty easy to make, but they will make a huge impression on your family and friends. The trick to a nice souffle is the egg whites and starting with a hot oven. This recipe will yield 8 to 12 Souffles depending on the size of souffle dish you use.
4 oz butter
4 oz flour
4 oz sugar
2.5 c milk
8 eggs separated
1 Tablespoon vanilla extract
1/4 teaspoon cream of tartar
12 Tablespoons white sugar
Souffle dishes buttered and sugared ( you will need extra butter and sugar)
Preheat oven to 400 degrees
Butter and sugar the souffle dishes * see note at bottom
Separate the eggs reserve the whites in a separate container
Melt the butter in a medium sized pot over medium-high heat
Stir in the flour, stir for a couple of minutes creating a blond roux
Stir in the milk and vanilla and continue stirring until the batter loosens from the sides of the pot
Remove from the heat immediately, and transfer to the bowl of a kitchen aid or like mixer
With the paddle attachment, beat on low speed, adding 1 egg yolk at a time, waiting for each one to incorporate before adding another
Transfer to a stainless steel bowl
In a clean mixing bowl add the egg whites and whip till they start to foam
Add the sugar and cream of tartar continue to whip till they form stiff peaks
Add half of the egg whites into the souffle base and beat them in
Add the second half of the egg whites and gently fold them in taking care not to allow to deflate. The mixture should be light and airy
Fill the prepared souffle dishes 3/4 of the way full with the mixture. Place a kitchen towel on the counter top and lightly tap the souffle dishes on it to settle any air pockets. Place dishes on a sheet pan and bake for 8 minutes, then turn and cook for 8 more minutes. Like I’ve mentioned before ovens temperatures do vary from oven to oven so you will need to keep a eye on them. ( they may take up to 20 or more minutes to cook). They will be done when they have risen above the rim of the dish.
* to butter and sugar the souffle dishes. Use room temperature butter and rub the butter evenly into the dish so the dish is coated. Fill one dish full of sugar and slowly fill the other dishes while slowly turning the other to make sure you get a nice even coating of sugar.
Coming up on November 12th. Very excited about this one! Dinner party for the people that won the meal at auction. All the food is donated, and the proceeds go to the foundation. Should be a blast to work!
2 Pounds top sirloin steak cut into 1 inch squares
1 to 1.5 Cups Seasoned flour (salt & pepper)
1/4 Pound Bacon cut into 1/2 inch pieces
2 Tablespoon vegetable oil
2 Large yellow onions medium dice
1 Cup Red wine
2 Cup beef broth or stock
2 Each bay leafs dried
1.5 Teaspoons cracked black pepper
1 Lbs large mushrooms quartered
Preheat oven to 325 degrees
Heat oil in large dutch oven or oven safe pot with a lid
Cook bacon (on stove top) until 3/4 of the way done remove from pot
Cook onions until they start to caramelize remove from pot
Coat beef with seasoned flour and brown stirring frequently
Add red wine and beef stock bring to a boil
Add bacon, onions, mushrooms, bay leafs and pepper
Cover pot and cook in oven for 45 minutes to one hour @ 325 degrees
Remove pot from oven and stir. If sauce is not as thick as you like it, move pot to stove top over low heat and mix 1.5 oz of warm butter with 2.5 tablespoons flour and slowly add the mixture to the sauce till it is thickened to your liking. Serve buy itself or with mashed potatoes or pasta