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How To make Rabbit with Apricots In Cabernet Sauce
1 ea Rabbit, young
1 c Cabernet Sauvignon
1 oz Vinegar, red wine
2 ea Garlic, cloves, unpeeled
Bouquet garni ** 5 oz Apricots, dried
Salt, coarse Pepper, ground 3 tb Oil, peanut
4 tb Butter
1 c Demi-glaze, rabbit
Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each. Marinate the meat in the wine and vinegar with garlic and bouquet garni for 12 hours, covering rabbit with cheesecloth so it will not dry out. Soak apricots in cold water for 1 hour, then drain. Drain rabbit, reserving marinade and garniture. Dry rabbit well and season with salt and pepper. In a heavy casserole, heat the oil and 2 tablespoons of butter. Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray). Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and place it over the rabbit. Cover the casserole and simmer for 20 - 30 minutes. Remove bouquet garni and discard. Retrieve cloves of garlic and remove the peel. Mash garlic into a paste with the remaining butter. Remove the rabbit and apricots from the sauce, set aside and keep warm. Stir the garlic paste into the sauce a little at a time. Arrange rabbit and apricots on a serving plate and cover with sauce. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA
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2 Michelin starred chef Olivier Limousin's Foie Gras with Peaches and Hazelnuts
Chef Olivier Limousin's Foie Gras with Peaches and Hazelnuts
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It was over 2 years ago now when I was in London and scheduling video shoots for my web site, todaysworldkitchen.com
The site at the time was really just a static page though the content was adding up quickly and there were some really positive signs.
Being a new and unique web site I understood some chefs reluctance to participate in my project but I also understood that were we to get a few big 'names' on board that the site would earn some credibility making it appealing to other chefs to contribute.
When I received an email from Peggy Li at L'Atelier in London that chef Olivier Limousin was willing to contribute to the site I was absolutely elated.
I can remember quite clearly walking into L'Atelier at our prearranged time and thinking to myself that it was like walking into a super cool temple or place of worship.
Everything about L'Atelier was stylish and full of class, the attention to detail phenomenal.
Of course I was nervous but once I was introduced to Olivier the nerves just disappeared. Here was a guy who was just cool, confidant, totally relaxed and incredibly talented.
The following are just a few snippets from the web;
Full Name: Olivier Limousin
Restaurant: L'Atelier de Joel Robuchon
Resides: London
Trained: Michelin Star Restaurants in Paris
Favourite Chef/s: Joel Robuchon Who would you be nervous cooking for? No one, I like to treat everyone the same, as if they were first-time diners
Do you have a favorite ingredient? No, but I like to try and find the best quality by working with small suppliers
What inspires you? Robuchon's style, travel
Hobbies: Motorcycling
Philosophy: The best quality of product cooked simply -- not too many ingredients
Award-winning chef Olivier Limousin has been with L'Atelier de Joël Robuchon London since its launch in 2006. Born and raised in Vendée, France, Olivier began his career as a trainee at Le Grand Turc in L'Oie. To fine-tune his culinary skills, Olivier moved to Paris and worked in several renowned Michelin-star restaurants, including Le Bellecour and Le Taillevent.
While working at L'Amphyclès in Paris, Olivier was mentored by head chef Philippe Groult. He went on to perfect his craft at La Table de Joël Robuchon upon the recommendation of Philippe Groult, who had worked with the great chef in previous years.
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled Chef of the Century by the guide Gault Millau in 1989[1] and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France.[2][3] He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Taipei, and Tokyo, with a total of 28 Michelin Guide stars among them -- the most of any chef in the world.[4][5] His restaurant Robuchon au Dôme ranked 43rd in the Elite Traveler World's Top Restaurants Guide 2012,[6] with Le Chateau de Joël Robuchon ranking 54th, and L'Atelier de Joël Robuchon 55th.
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Pork Tenderloin with wine/orange sauce
This is an older episode, shot on Nov 5, 2016, as one of my practices before starting the channel. There are things I'd improve if I shot it again. (The lighting could be better and there's background noise from others in the room.)
This is the overdone pork tenderloin that Leo mentioned as one of my mistakes in the intro. Still quite good, but cooked to medium rather than the minimum safe temperature.
Put 1-2T of butter in a non-stick skillet pre-heated to medium. Add a pork tenderloin. Turn every 1-2 minutes until browned on all sides. While turning it, sprinkle with a spice combination. (salt, pepper, mustard, garlic works well, but use your favorite pork seasoning.)
After the tenderloin is browned on all sides, add 1/4 cup red wine and 1/8 cup orange juice.
Cover and turn to low heat, allowing to simmer. After 15 minutes, but before the liquid has all evaporated, test with a meat thermometer in the thickest part of the tenderloin.
If at the minimum safe temperature (use local health guidelines), take the tenderloin out of the pan, cut into thin slices and drizzle any sauce in the pan over the tenderloin. (If the sauce is thin, allow to boil down until thicker while slicing the pork. If there isn't enough sauce, deglaze by adding 1-2T of red wine.)
Escalope Lyonnaise with onions and vinegar sauce
In this video we learn how to make a quick and easy bistrot recipe called escalopes à la Lyonnaise or veal steaks with an onion and vinegar sauce. WRITTEN RECIPE HERE: Authentic French Bistrot frying pan :
This simple recipe can be made for lunch or dinner in not time. We will also talk about French food appellation understanding what they are and why are they important in the world of French food.
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????????INGREDIENTS????????
3 or 4 small steaks ( can be veal, chicken pork or beef)
3 medium size onions finely diced
60 grams ( 2 oz) plain unsalted butter
100 ml ( 3.3 fluid oz) of vinegar , ideally a white vinegar (I used apple cider vinegar)
salt and pepper to season.
For the garnish I used green beans tomatoes and green lettuce.
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: