Chef Patrice Freuslon of Society Lounge did not disappoint as he whipped up one magical dish after the other at The Maya Kitchen recently. There is Foei Gras Crème Brulee caramelized just right and so creamy Shitake Mushroom Risotto balanced with Coriander Pesto. Seared Scallops comes with the tanginess of Apple Cider while Mango Sauce provides a counterpoint for Roasted Duck. Of course, no French meal is complete without dessert. Chocolate Chips Chouquettes or The Sweet Life of Paris as Chef Patrice lovingly called them is choux pastry generously sprinkled with pearl sugar.
Foie Gras Crème Brulee
Serves 6
Ingredient Salt
20 ml (4 teaspoons) brown sugar
2 pieces egg yolks
100 g (3½ oz.) foie gras
25 ml (½ cup) 35% cooking cream
125 ml (½ cup) milk
Method
Preheat oven to 150°C (300°F).
Boil milk and cream, then add foie gras cut into pieces. Let simmer for 3 to 4 minutes.
Place mixture in a blender and blend until creamy.
Add egg yolks and blend again until smooth. Pour mixture into 6 small baking ramekins.
Bake for 45 minutes.
Remove from oven and let cool. Set aside until ready to serve.
Just before serving, sprinkle each crème brûlée with brown sugar and caramelize under broiler or using a culinary torch.
Shitake Mushroom Risotto with Coriander Pesto
Serves 4
Ingredients
1 liter chicken stock (or vegetable)
10g dried shitake mushrooms
2 tablespoons olive oil
1 leek, chopped
2 cloves garlic, crushed
400g Swiss brown mushrooms, sliced
2 cups ‘Aborio’ rice
¼ cup grated parmesan
Pesto
1 cup coriander leaves
50g parmesan, grated
1 clove garlic, chopped
50g peanuts, toasted
1 teaspoon lemon zest
1 tablespoon lemon juice
100 ml olive oil
Method
In a food processor combine coriander, parmesan, garlic, pine nuts, lemon zest and juice. Pour olive oil in a steady stream with the motor running.
Bring stock to the boil with the dried mushrooms. Remove mushrooms when soft and slice. In a heavy based saucepan heat the olive oil. Add the leek and garlic and fry until soft. Add the Swiss brown mushrooms and shitakes and cook until soft. Stir rice into pan to coat.
Reduce heat to medium low. Add stock 1 cup at a time stirring until all the liquid is absorbed and rice is al dente. Stir through parmesan, season to taste and serve with a dollop of the coriander pesto.
Seared Scallop with Apple Cider
Serves 8
Ingredients
4 tablespoons butter, divided
4 tablespoons extra-virgin olive oil
2 sea scallops
Salt and pepper
1/2 cup apple cider
1/2 cup dry champagne
1/2 cup pure maple syrup
1/2 cup finely chopped shallots
1 cup heavy whipping cream
1/2 teaspoon dried thyme
Method
In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season the scallops with salt and pepper. Add scallops to the skillet and sauté until cooked through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.)
Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet. Stir until heated through, about 1 minute.
Divide the sauce and scallops among plates.
Roasted Duck with Mango Sauce
Serves 4
Ingredients
1 mango, pureed
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon chili paste
2 duck breasts
Salt and pepper
Method
Bring the mango, soy sauce, vinegar, sugar and chili paste to a boil, then simmer for about 15 minutes. Set aside.
Season the duck breasts with salt and pepper. Score the fat, then sear, fat side down until the fat is crispy and brown. Pour off the accumulated fat, turn and cook the other side until brown.
Brush the breasts with the mango sauce on both sides, then roast in a 425 F oven for 5 minutes. Brush again and roast for 3-5 minutes more. Serve with additional mango sauce.
Chocolate Chips Chouquettes
The Sweet Life in Paris
Serves 4
Ingredients
250 ml water
½ teaspoon salt
2 teaspoons sugar
90 g butter cut in small cubes
135 gram MAYA All Purpose flour
4 pieces eggs
85 gram chocolate chips
Pearl sugar
Method
Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate.
Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
In a bowl, beat 4 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons, add the chocolate chips.
Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Generously sprinkle each mound with 1/2 teaspoon of pearl sugar.
Bake the chouquettes for about 30 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through.
For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
