The best recipes of famous chefs. With character: brutal meat dishes. Veal Recipe with Green Pea Puree, Asparagus and Parsley Foam

Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong owns only three restaurants: two in the US and one in Japan. But the queue of those wishing to get into them is formed in a few months. This is not surprising, because Alan is Barack Obama's favorite chef, and his gastronomic fiesta, luau, was staged at the White House. Young Wong studied cooking in college, immediately realizing that cooking was his calling. From Honolulu, where Alan is from, he went to New York, where he mastered the art under the guidance of Andre Saltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work in a large restaurant. The fame of culinary talents quickly spread among the locals, people did not go to the restaurant, but to the chef, and Alan decided to open his own establishment. And did not lose!

Wong has a lot of secrets, many of them kept cleaner than the password from a bank safe. But some things are still known to the public. For example, the “five ingredients” rule, which Alan piously adheres to: there should not be more than five main ingredients in a dish. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to a classic French berry and wine sauce. And, it would seem, the routine guacamole sauce - well, what can one invent here? You can, argues Alan Wong. We share the recipe!

Guacamole

You will need:

• Avocado - 2 pcs.
• Tomatoes - 100 g
• White onion - 100 g
• Green onions (without the white part) - 50 g
• Lime juice - 2 tbsp. spoons
• Chopped ginger - 2 tbsp. spoons
• Chopped cilantro - 2 tbsp. spoons
• Vegetable oil - 1 tbsp. the spoon
• Chopped chili pepper - 1 tbsp. the spoon
• Sake - 3 tbsp. spoons
• Garlic - 1 clove
• Salt - 1 teaspoon

Cooking:

Finely chop the avocado (in no case do not use a blender, you just need to chop, not puree), finely chop the white onion, green onion, tomatoes, chili pepper, ginger and garlic, grate on a fine grater. Mix all ingredients. As a result, guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the appetizer is stored for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!

Gordon Ramsay

Who doesn't know Gordon Ramsay, the world-famous three-star Michelin chef! "Hell's Kitchen", "America's Best Chef", other shows, a whole chain of restaurants around the world and $ 118 million in annual income - it's all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue, his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it's hard for me to eat burnt and undersalted food. Therefore, with an open heart, I am ready to eat anything - from jelly-like eels to beans on toast. I'll eat anything, as long as it's ok with salt." says Gordon.

What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobster? And here it is not. We tell you what the most popular chef in the world loves.

Spaghetti with tuna

You will need:

• Spaghetti - 200 g
• Canned tuna - 1 can
• Shallots - 100 g
• Garlic - 2 cloves
• Chili pepper - 0.5 pcs.
• Capers, parsley, lemon - to taste

Cooking:

Boil spaghetti until al dente. Chop shallots, garlic and chili peppers, lightly fry in olive oil. Put the spaghetti on a plate, place the fried vegetables, tuna pieces on top, garnish with fresh capers, parsley and a lemon wedge.

Jamie Oliver

Celebrity British chef and restaurateur Jamie Oliver makes over $250 million a year. Charismatic and witty, he became practically the face of great cooking and, we can see, popularized the profession of a cook. Among other things (and everything else is a lot of TV shows, self-written books, charity), he is an exemplary family man: together with his wife Juliet (with whom they have been together for over 20 years), he is raising five children! We wonder when he has time to do everything?

We offer you a very unusual recipe from Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this "Christmas tree" for the holiday - the delight of grateful guests is guaranteed to you.

Croquembush

You will need:

Cream Patissier:

• Milk - 1.5 l
• Vanillin - 0.5 teaspoons
• Egg yolks - 12 pcs.
• Sugar - 250 g
• Cornmeal - 100 g
• Butter - 125 g
• Shu cakes:
• Butter -200 g
• Sugar - 2 teaspoons
• Eggs - 8 pcs.
  For caramel:
• Sugar - 600 g
• Glucose - 400 ml

Cooking:

We make the cream: pour the milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal until white. Gradually pour in the hot milk, stirring vigorously so that the yolks do not curdle. Return mixture to heat; cook, stirring, until thickened. Then stir in the butter and let cool.

Preheat oven to 200°C. Grease two baking sheets with oil. Combine butter, sugar, 650 ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading vigorously until the dough is thick and smooth. Transfer the dough to a piping bag and form walnut-sized balls on the baking sheet. Slightly flatten the "tails" with fingers dipped in water. Bake 15-20 minutes until golden brown. Profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will settle. Cool the profiteroles completely on a wire rack.

Transfer the cream to a pastry bag, make small cuts at the base of the cakes and fill them with cream. Lay again on the grid. Take a conical croquembush mold (if you don't have one, roll a regular piece of Whatman paper into a cone), grease it with butter and place it on a sheet of parchment. Next, prepare the caramel for decoration. To do this, we need to pour sugar into a container and pour it with water. Put it all on fire and bring to a boil and boil the syrup so that it curls up into a ball when it enters cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the simmer. Dip the profiteroles in the caramel and arrange in the mold until you assemble them into a pyramid. Leave to freeze.
Carefully remove the mold and transfer the croquembush to a serving dish.

Wolfgang Puck

Hollywood's favorite is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscar after-party. We suspect that celebrities want to get to the ceremony not so much because of the coveted statuette, but in order to taste the chef's specialties! Potted chicken pie, mini cheddar cheese burgers, smoked salmon canapés, golden-glazed chocolate Oscars... Adele and John Travolta are said to be crazy about Puck's cheese pasta. We offer you to join haute cuisine and cook crostini with goat cheese - it's delicious!

Crostini with black and green olive tapenade and goat cheese

You will need:

• Pitted olives - 1 cup
• Pitted green olives - 1 cup
• Roasted tomatoes - ¼ cup
• Garlic - 1 clove
• Anchovy fillet - 1pc (did not add)
• Capers - 1 tbsp. (didn't add)
• Basil - ½ tbsp chopped leaves
• Parsley - ½ tbsp chopped leaves
• Thyme - ½ tbsp. chopped leaves
• Oregano - ½ tbsp chopped leaves
• Olive oil - ¼ cup

Crostini

• 1 French baguette, cut into slices
• goat cheese

Place all tapenade ingredients except olive oil in a food processor.

Grind using the pulse button until all ingredients are chopped into large pieces.

Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.

Chef's Recipes: High Art Made Simple

Who said celebrity chefs, Michelin-starred chefs and culinary geniuses have complicated recipes?

Of course, they can spend a whole day preparing a dish with ingredients that are unthinkable for us. But sometimes they don't! And they come up with the simplest recipes, according to which everyone can build a delicious dinner in a short time.

“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarian propagandist Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.

Cottage cheese vanilla pudding from James Oliver

What do you need:

110 g softened butter

220 g powdered sugar

2 vanilla pods

270 ml milk

How to make James Oliver's Cottage Cheese Vanilla Pudding:

1. Cut the vanilla pods lengthwise, remove the seeds, put the vanilla in a bowl.
2. Grate lemon zest, add butter and icing sugar, beat everything together. Add egg yolks to the mixture, beat again.
3. Pour milk at room temperature there, squeeze lemon juice, pour flour. Mix.
4. Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
5. Cottage cheese pudding from James Oliver is ready.

Bon appetit!

Beef Burgundy by Julia Child

250 g bacon

1 kg beef tenderloin

1 carrot

1 bulb

2 tbsp. spoons of flour

750 ml dry red wine

1 st. a spoonful of olive oil

1 st. a spoonful of tomato paste

500 ml stock

Salt, black pepper to taste

How to cook beef burgundy from Julia Child:

1. Cut beef into cubes, pat dry with paper towels. Finely chop the bacon and fry, put in a baking dish.
2. In the same pan, fry the beef, then finely chopped onions and carrots.
3. Put all the prepared ingredients in the form. Salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, mix again. Pour in wine and broth, put tomato paste. Mix again and put in the oven. Simmer for 2.5 hours at 160 degrees.
4. Julia Child Beef Burgundy is ready.

Bon appetit!

Ratatouille by Thomas Keller

3 red, orange and yellow pepper halves

5 st. spoons of olive oil

3 garlic cloves

1 bulb

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make ratatouille from Thomas Keller:

1. Roast the peppers in the oven, laying crust side up on a baking sheet. Cool, remove the skin. Slice.
2. Finely chop the onion and garlic, sauté in olive oil. Add chopped tomatoes and spices.
3. Zucchini, eggplant, cherry tomatoes cut into thin slices, put in a spiral in a baking dish. Add garlic mixture on top.
4. Close the form with foil, bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
5. Ratatouille by Thomas Keller is ready.

Bon appetit!

Yellow soup from William Pokhlebkin

1.25 l meat broth

7 egg yolks

50 g butter

1–1.5 st. tablespoons of wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

pinch of saffron

How to cook yellow soup from William Pokhlebkin:

1. Beat egg yolks, add vinegar and dilute in warm meat broth.
2. Melt the butter over low heat in a saucepan, slightly darken the flour in it until light yellow. Cool down.
3. Pour the entire broth with the yolks diluted in it into a saucepan with toasted flour and, stirring constantly, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
4. Yellow soup from William Pokhlebkin is ready.

Bon appetit!

Chicken and Rice Casserole by Paula Dean

400 g green beans

500 g chicken fillet

1 bulb

225 g hazelnuts

300 g celery paste

1 cup mayonnaise

170 g boiled rice

1 cup grated cheddar cheese

A pinch of salt

How to make Paula Dean's Chicken and Rice Casserole:

1. Chop onions and nuts. Boil rice. Chicken fillet cut into pieces.
2. Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
3. Paula Dean's Chicken and Rice Casserole is ready.

Bon appetit!

I have always been interested in how to turn a simply delicious dish into a truly magnificent, festive one. It is clear that decorations, serving and serving are needed. However, even the chefs of restaurants, who know how to cook delicious, delicious dishes, far from all can boast of the art of decorating them. What to say about family feasts? All these roses carved from vegetables, olives and sprigs of greens ... All this is already morally outdated and at times even evokes melancholy.

Therefore, when attending chef master classes in the best restaurants in Moscow, we chose one where each dish is a real masterpiece. James Reduta, the sous-chef of the Grand European Express restaurant, agreed to teach MIR 24 readers how to turn dishes into works of art.

The main thing here is not to be lazy and prepare the decor separately, - says James. - Carrot breading, and sun-dried tomatoes, and crispy rice paper fried in oil, which can be tinted with beetroot juice or turmeric at the cooking stage, and chips from the thinnest slices of bread, potatoes or sweet potatoes, and food combinations, and the finest vegetable slices, and drops of sauces.

According to him, it is very important what the color scheme of the dishes will be: for some dishes, warm colors are appropriate in the design, for others, a cold color palette is good. Before our eyes, James decorated several dishes, along the way explaining what he used in the decor.

Grilled Calamari with Kenyan Beans, Sun Dried Tomatoes and Thick Yellow Pepper Sauce

Boil mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Separately fry the pods of Kenyan beans. We cook squid rings on the grill, pepper everything and add some salt.

Prepare a thick yellow pepper sauce. Heat olive oil in a frying pan, add onion and spices, fry them. Add the roasted bell pepper cut into strips and cook for 5 minutes. Then pour in white wine, chicken broth and cook for another 10 minutes until the pepper is completely soft. Add the cream, remove from heat, cool slightly and grind warm in a blender until a slightly watery homogeneous puree. Salt and pepper, mix.

Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. We spread potatoes, bean pods and squid rings on it, which should drown in the sauce by a third. Then we decorate the dish with sun-dried tomatoes. You can buy them ready-made or make your own. James dries them for 6 hours in an oven at low temperatures, sprinkled with lemon zest and dry aromatic herbs.

Another spectacular move is a cap of milk foam, which is obtained by whipping milk with a small amount of sugar and food lecithin. The last ingredient ensures the persistence of a cloud of airy foam. It doesn't stay on for quite some time.

Then the thinnest slices of radish and small petals of spinach and chard (leaf beet) are sent to the dish, which, as if by chance, fell on the edges of the dish. They do not carry any taste load, this is just a decor!

The finishing touch: James sweeps the dish with a stroke of orange carrot breading along with the plate, and the milk foam does not sag - it holds it. Breading unites all parts of the dish, makes it complete and echoes the ruddy color of the sauce.

Danish halibut with sweet potato sweet potato and mushroom and anise sauce

Halibut fillet fry in a pan, salt and pepper.

Slightly fry the mushrooms, add salt, pepper, and then add cream, anise and boil a little. It turns out a thick mushroom sauce. Then we prepare mashed potatoes from baked sweet potatoes. It turns out dazzling orange and sweet in taste.

Now we start assembling the dish: put mashed potatoes on a plate. James "draws" a sweeping orange drop with a decisive stroke. She puts some mushrooms in sauce on it, places the fish on top so that the mushrooms peek out a little from under it. On top of the fish again spreads the mushrooms. So that it all turns out to be wrapped in a brilliant appetizing sauce.

Around this composition are laid out several sun-dried tomatoes and radish slices, a pair of mini-spinach leaves and chard.

The final touch is a cap of milk foam whipped with lecithin (hello molecular cooking!).

All! Serve the dish hot until the mashed potatoes, mushrooms and fish have cooled down.

Duck leg "Confit" with polenta and crispy rice

First, let's prepare the duck leg: it must be salted, pepper and simmer in a pan over low heat until the meat is soft and all the fat is rendered.

When the duck is almost ready, we cook soft, non-cool polenta (this is a porridge made from finely ground corn grits, a denser version of which is called hominy in Moldova).

Then James takes a drop of balsamic cream on a wide, stiff brush and decisively draws a line across the entire plate from edge to edge. He lays the pallet in the middle, making a “pillow” out of it, on which he places an appetizing duck leg.

Now comes the turn of color and taste nuance: he uses a spoonful of tomato confiture, giving it a neat shape. To do this, James, using two tablespoons, "conjures" over the confiture, shifting it five times from spoon to spoon.

Making this exotic ingredient is not at all difficult, but it gives an interesting effect. To make jam, you need to dip the tomatoes in boiling water for a few minutes, cool, remove the skin, cut into quarters, remove the seeds, and put the pulp in a saucepan and slowly boil it with lemon juice. Then turn the mass into a puree with a blender and add sugar at the rate of 300 g of sugar per 500 g of tomato pulp. Boil to the desired consistency, cool.

And now comes the turn of the main decoration: a huge exotic “flower”, which is not even clear what it is made of. This is rice paper: James makes real miracles out of it. And all because it is not purchased, but home-made rice paper, which means that it can be tinted at the production stage by adding turmeric to the dough for yellow, or beetroot juice for bright pink.

It was precisely from such rice paper that he used decorations for a duck with a palette. Rice paper dough should be rolled out, put on a greased sheet of parchment and dried at very low temperatures until the paper hardens, and then cut into squares. In order for the dyed rice paper to take on the shape of an exotic flower, James lowers the square into deep-fried for a few seconds, where it instantly shrinks, arches and takes on an intricate three-dimensional shape.

We put this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes the aromas of duck and palenta.

Lamb meatballs with salted cheese cream, tomato confiture and crispy flatbread

The name of this dish speaks for itself and includes almost all the ingredients included in it.

We prepare meatballs from lamb pulp: only minced meat, salt and pepper, nothing more! We fry them in a small amount of vegetable oil on both sides, having previously lined the pan with parchment.

Lightly salted cheese should be crumbled and ground, adding a little cream, until a homogeneous creamy state (not too liquid, because the cream should keep its shape!).

We dry half of the unleavened cake in a dry frying pan on both sides (a little bit so that it becomes crispy and acquires a slightly ruddy color). Mini-potatoes are first boiled to the skin, and then fried in oil, with the addition of finely chopped garlic.

We prepare tomato confiture in the same way as in the previous recipe.

Let's start assembling the dish. James draws a strip of balsamic cream on the plate with a wide brush, lays out one meatball, rests the cake on it, pressing its edge with the second meatball. As a result, the cake is fixed at an angle.

The sous chef puts the sous-chef cheese cream into a pastry bag with a figured nozzle and squeezes beautiful “roses” into the corners of the composition.

Fried, appetizingly sizzling potatoes and spinach petals complete the composition, settling on a plate in an artistic mess.

And the last thing: close to the top meatball, partially overlapping it, James lays an oblong slide of tomato jam. It not only gives the dish a bright color accent, but also favorably complements the taste of lamb meat.

The main thing is to do everything quickly so as not to let the meatballs cool down and serve the dish hot!

Arugula and Shrimp Salad with Balsamic Dressing and Crispy Sweet Potatoes

For this salad, peeled shrimp and mushrooms are quickly fried in vegetable oil, to which we add a little chopped garlic.

We lay the arugula in an appetizing slide, “shade” the greens with a thin stream of balsamic cream, then “stroke” the same stream of vinaigrette sauce on top (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).

We spread the halves of cherry tomatoes, shrimp and mushrooms in a circle. The composition is completed with sweet potato chips and the thinnest slices of black bread. Both are cut on a slicer very thinly and deep-fried for several seconds. A secret from James: in order to cut brown bread so thinly, he pre-freezes it.

Caesar salad"

Classic Caesar salad James makes very simply, and still turns out very beautiful.

He fries chicken fillet pieces very quickly on both sides so that they remain juicy. Iceberg lettuce is torn into pieces and stacked in a slide, around this slide are cherry tomatoes cut in half and canned capers. The leaves are poured with classic Caesar sauce, and still warm pieces of chicken are laid on top. Finally, top everything with grated Parmesan. And sets at an angle to each other two deep-fried rice chips, tinted yellow with turmeric.

Caprese

This appetizer is based on the classic caprese salad, but how different it is from its prototype!

James peeled the tomatoes, cut them into quarters, and before placing them on a dish, sprinkled with powdered sugar and caramelized it with a cooking gas burner.

Basil in the salad is completely present in the form of an airy mousse. Green basil should be cut very finely, but it is better to chop in a blender and add to the liquid biscuit dough. Pouring the dough into cups, put them in the microwave and after a few minutes we get a porous bright green “sponge” with the taste and smell of basil. Carefully cut it out of the glass with a knife, tear it into pieces and lay it on a plate. Between the pieces of airy mousse we lay out the mozzarella, which we also tear with our hands.

Then comes the turn of tomatoes with a caramel crust around the edge. He sets them in a geometric order, resting a little on the cheese, and sprinkles everything with a little fragrant olive oil.

James paints the rest of the plate with drops of balsamic cream. He does it this way: first, he squeezes out the balsamic cream in small circles, dotting the plate with them in a checkerboard pattern. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.

But what about the indispensable for caprese - the famous pesto sauce? His James squeezes out a few drops on either side of each piece of mozzarella. At the end, the geometric pattern of the dish is slightly diluted with slices of radish and spinach leaves, which the chef arranges with tweezers in an artistic mess. Agree that it turns out just a fantastic beauty!

Tatyana Rubleva

For this holiday, 8 young and irresistible chefs offered their recipes that will not leave anyone indifferent! There are 8 recipes to choose from:

8 recipes from the best young and irresistible chefs Chef consultant of METRO Cash&Carry Maxim Kopylov invites you to prepare an original salad with scallop and tiger prawns according to his recipe. Serving yield is 175g, but you can cook more by proportionally increasing the amount of ingredients.

Maxim Kopylov

SCALLOP AND TIGER SHRIMP SALAD RECIPE

Necessary:

12g fresh Frize lettuce
7 g fresh lettuce
60 g tomatoes
13 g fresh radish
23g Japanese Shisu sauce
30 g fresh scallop
85 g peeled tiger prawns
10 g olive oil
10 g butter
13 g onion
3 g fresh garlic
2 g red caviar
12 g beetroot jelly
1 g fresh mint
1 g chives

How to cook:

Mix the sorted salad with chopped radish and tomato pulp. Fill with sauce.

Fry seafood in a mixture of olive and butter, with the addition of onions, garlic and spices.

Collect the salad on a plate and decorate the dish with herbs, balsamic caramel and beetroot jelly.

Beet Jelly:

Necessary:

75 g dry red wine
75 g wine vinegar
150 g beetroot juice
2 g spices
8 g gelatin

How to cook:

Bring wine, vinegar and beet juice to a boil.

Add spices and evaporate to 1/3 of the initial volume.

Dissolve the gelatin in the syrup.

Pour onto a tray and refrigerate.

Chef of cocktail bars "Luch", "Karabas bar" and city cafe "Moloko" Alexey Kozyritsky prepared a delicious dish for you: "Salmon Carpaccio with Yuzu Sauce and Feta".

Salmon Carpaccio with Yuzu Sauce and Feta

RECIPE OF SALMON CARPACCIO WITH YUZU SAUCE AND FETA

Necessary:

110 g lightly salted salmon
30 g Feta cheese
5 g cucumber
15 ml Yuzu sauce
1 white bread crisp
1 g olive powder
1 g Frize lettuce
2 g Chard
1 g lettuce Sakura mix

How to cook:

Cut the salmon on a slicer 2.5 mm thick and put on a plate.

Place feta slices on top, peeled and diced cucumber.

Decorate with sakura, frieze and chard.

Randomly arrange white bread chips and sprinkle with powdered olives.

Drizzle carpaccio with yuzu sauce.

Olive Powder

Necessary:

300 g olives (1 can)

BY THE WAY: yield 40 g

How to cook:

For powdered olives, randomly chop, dry and punch in a blender to a state of powder.

White bread chips

Necessary:

100 g sliced ​​white loaf

BY THE WAY: yield 30 g

How to cook:

Cut off the crusts from the loaf, wrap in cling film and freeze. Then thinly slice on a slicer and leave to dry at room temperature.

Salmon carpaccio

Necessary:

Lightly salted salmon

How to cook:

Flatten the salmon fillet, wrap it in a roll with cling film and give it a dense shape. To freeze. Cut on a slicer.

Chef at White Rabbit Restaurant Vladimir Mukhin offers to serve on the festive table tender veal with green pea puree, asparagus and parsley foam.

Veal with green pea puree, asparagus and parsley foam

VEAL RECIPE WITH GREEN PEA PUREE, ASPARAGUS AND PARSLEY FOAM

Necessary:

150 g veal loin
5 g salt
10 g olive oil with garlic and rosemary
20 g green peas
30 g asparagus
20 g atuk salad
10 g shallots
3 g garlic

For the parsley sauce:

80 g parsley
300 ml cream 33%
300 ml milk
5 g green onions
30 g boiled veal bone broth

How to cook:

Marinate veal with spicy butter.

Grill for 10 minutes until done.

Saute asparagus with green peas, garlic, shallots and lettuce.

For the sauce, beat everything in a blender, strain and beat again into foam.

Boil mashed potatoes from peas, add broth there.

Serve everything on a plate, starting with the side dish

Delicious spring dish from the chef of the Moscow "Cafe-Chekhov" Denis Perevoz: risotto with young zucchini and pesto sauce.

Risotto with baby zucchini and Pesto sauce

RISOTTO RECIPE WITH YOUNG Zucchini AND PESTO SAUCE

Necessary:

80 g Arborio rice
30 g olive oil
80 g young zucchini
100 g coconut milk
10 g parsley
10 g dill greens
10 g celery greens
3 g lemon juice
2 g sesame seeds
Green Basil and Pesto Olive Oil Sauce
20 g shallots
7 g wine vinegar
20 g celery root
10 g flour
3 g garlic

How to cook:

Rice fry together with chopped onions and celery over low heat in olive oil, pour in water and cook until cooked for 20 minutes, stirring occasionally.

Separately cut the zucchini, roll them in flour and fry in olive oil, season with garlic after cooking.

Season the finished rice with coconut milk, boil for 5 minutes and pour in the pesto sauce, put the risotto in a deep plate, ready-made zucchini on top of the risotto, green salad seasoned with olive oil and lemon juice on top of the zucchini, garnish with sesame seeds.

Chef of the restaurant "Brasserie Most" Regis Trigel- the author of a very unusual seafood recipe "Sea Sausages":

Regis Trigel

RECIPE "SEA SAUSAGES"

Necessary:

300 g sea scallops
160 g egg white
4 eggs
150 ml cream
150 g smoked salmon
300 g shrimp
150 g mussels "Marinière"
Salt, pepper, garlic

White wine sauce:

1.5 l cream 1.5%
0.5 l white wine
Salt, pepper to taste
Basil to taste
Parsley to taste

Fish broth:

300 g Dorada
300 g Seabass
Salt, pepper to taste

Sea sausages

How to cook:

Boil white wine sauce. Evaporate white wine for 10-15 minutes, add fish broth to wine (cook fish in 1 liter of water for 20-25 minutes, add salt and pepper to taste), evaporate again for 30 minutes. Add cream and cook for another 10 minutes. For 1-2 min. add smoked salmon, mussels "Marinière", tiger prawns, basil inflorescence and parsley to the sauce until cooked.

Sausages: beat the whites, mix with finely chopped scallops, roll into sausages and cook in lightly salted water for 10-15 minutes.

Remove the sausages from the water, put them in a bowl and pour over the White Wine sauce. Garnish with a French greenery bouquet.

Chef at Tarantino Restaurant Victor Apasiev wants to please all the ladies with a dish "Shrimp carpaccio with fennel and citrus sauce":

Shrimp carpaccio with fennel and citrus sauce

SHRIMP CARPACCIO WITH FENNEL AND CITRUS SAUCE

Necessary:

portion for 1 person, 150g

6 shrimp
12 g mixed salad
25 g fennel
30 g orange sauce
Salt, pepper to taste
Olive oil

How to cook:

Orange Sauce: Squeeze the juice from several oranges. Evaporate the juice with granulated sugar until the consistency of a thick sauce. Cool, mix with olive oil (2 times less than the volume of orange sauce).

Scald shrimp, salt, pepper, add a little (3 g) olive oil, cool, beat off.

Put on a plate, pour orange sauce 2/3. Mix salad with thinly sliced ​​fennel, season with the rest of the orange sauce and put on top of the shrimp.

Bon appetit!

Barbara Bar Restaurant Chef Maxim Myasnikov on this day I prepared a tender chocolate mousse with raspberries:

Chocolate mousse with raspberries

CHOCOLATE MUSS RECIPE WITH RASPBERRY "TWO CHOCOLATES"

Necessary:

for 10 servings

Biscuit:

3 eggs
90 g sugar
70 g wheat flour

Dark chocolate mousse:

350 g dark chocolate 70%
7 eggs
100 g powdered sugar

Milk chocolate mousse:

500 g milk chocolate
4 eggs

Mousse "Two chocolates":

150 g biscuit
800 g dark chocolate mousse
120 g raspberries
660 g milk chocolate mousse

Chocolate mousse with raspberries

How to cook:

Biscuit:

Beat the eggs and sugar until stiff, then gently fold in the flour.

Spread the resulting dough in a thin layer on a silicone mat or parchment and bake in the oven for 10 minutes at a temperature of 180 ° C.

Dark chocolate mousse:

Melt dark chocolate in a water bath.

Separate egg yolks from whites. Beat the yolks with powdered sugar until thick foam and, kneading well, add to the melted chocolate.

Milk chocolate mousse:

Melt the chocolate in a water bath. Separate egg yolks from whites. Beat the yolks with powdered sugar until thick foam and, kneading well, add to the melted chocolate.

Beat the whites, add in parts to the chocolate mass and knead well.

Mousse "Two chocolates":

Biscuit divided into two parts according to the size of the form.

Put the first cake on the bottom of the mold, pour over part of the dark chocolate mousse, arrange raspberries (100 g) in rows and pour the rest of the mousse.

Align the mousse, cover with a second biscuit cake and top with milk chocolate mousse.

Place in refrigerator for 40 minutes.

BY THE WAY: when serving, garnish with raspberries (20 g).

And also "for dessert" - a recipe from a recognized champion in pastry craftsmanship Alexandra Selezneva: luxurious strawberry green tea cake.

Green tea cake with strawberries

Airy light dessert from Alexander Seleznev. Watch the video!..

GREEN TEA CAKE WITH STRAWBERRY RECIPE

Necessary:

70 g chopped pistachios
150 g butter
5 proteins
150 g powdered sugar
70 g flour
2 tsp green tea
350 g fresh berries (eg strawberries)
2 tbsp. l. berry jam

How to cook:

Beat egg whites until light foam forms. Then add powdered sugar and continue beating until peaks form.

Bring the oil to a boil on the stove and burn (until brown). Then cool the butter to room temperature.

Sift flour and mix with tea and chopped pistachios.

Gently stir flour mixture into egg whites.

At the end, add the oil and gently knead the uncooked dough.

Transfer the dough to two round baking dishes and put in the refrigerator for 30 minutes.

Then bake the dough for 25 minutes at 170°C.

Lubricate the finished baked cakes with jam, leveling it over the cake with a thin layer.

Put strawberries on top or any other to your taste.

Sprinkle the sides of the cake with ground pistachios.

In winter, you want more hearty food and rich meat dishes. We offer to cook at home one of 13 options. In the ELLE review - recipes for veal Milanese, rack of lamb, tartars, roast beef, tataki, salads with beef, veal tails and other meat options. Detailed instructions from the chefs are included.

Restaurant Zotman Pizza Pie, brand chef Dmitry Zotov

• Difficulty Easy
• Type Main course
• Time 15 minutes
• Person 1

Ingredients

• Veal pulp - 100 g
• Flour - 30 g
• Salt / Pepper - 1 g
• Eggs - 1 pc.
• Breadcrumbs - 30 g
• Fettuccine - 80 g
• Tomatoes in their own juice - 60 g
• Basil - 2 g
• Parmesan - 10 g

Cooking

1. Beat off the veal, salt and pepper. Fry on both sides breaded in a pan.
2. Garnish: fry tomatoes, basil, salt and pepper, add boiled pasta. Sprinkle with parmesan.

Brisket BBQ restaurant, chef Konstantin Dankovich

• Difficulty Easy
• Type Main course
• Time 40 minutes
• Person 1

Ingredients

• Rump fillet - 150 g
• Potato - 200 g
• Salt, pepper - 2 g
• Rosemary - 2 g

Mushroom sauce:

• Champignons - 50 g
• Oyster mushrooms - 50 g
• Onion - 20 g
• Cream - 200 ml

Cooking

1. Cut potatoes into slices and fry in vegetable oil, salt, pepper and add rosemary and garlic.
2. Fry two medallions on both sides (2-3 minutes each) in olive oil, adding salt and pepper.
3. Fry the mushrooms in vegetable oil with onions and garlic. Simmer in cream until thickened.

Chef Roman Pavlov, Villa Sumosan

• Difficulty Easy
• Type Main course
• Time 30 minutes + 1 day
• Person 1

Ingredients

• Rack of lamb - 220 g

• Miso paste - 20 g
• Mirin - 15 g
• Sake - 15 g
• Chili bean paste - 10 g
• Kimchi sauce - 10 g
• Shichimi pepper - 1 g
• Garlic - 1 g
• Olive oil - 6 g

Vegetable salsa, garnish:

• Onion - 1 pc.
• Tomato - 1 pc.
• half an eggplant

Cooking

1. Mince the garlic, mix all the ingredients, and simmer until thick over low heat, about 5 minutes.
2. Wait until the marinade has cooled, then put the rack of lamb in it, roll it and leave it in the refrigerator for a day. Then fry over an open fire.
3. For salsa, grill vegetables, then cut into small cubes, add olive oil, lemon juice, salt to taste.
4. Arrange the rack of lamb on a plate and next to the salsa.

800С Contemporary Steak, Chef Sergey Balashov

• Difficulty Easy
• Type Snack
• Time 30 minutes
• Person 1

Ingredients

Rump tartare:

• Rump fillet - 30 g
• Salt - 1 g
• Pepper - 1 g
• Egg yolk - 1 pc.
• Dijon mustard - 10 g
• White onion - 10 g
• Capers - 10 g
• Parsley - 5 g
• Worcester - 1 g
• Grape seed oil - 20 g
• Watercress - 2 g
• Mustard - 2 g

Tenderloin tartare:

• Beef tenderloin - 30 g
• Pickled cucumbers - 3 g
• Dried tomatoes in oil - 3 g
• Shallot - 2 g
• Parsley - 1 g
• Salt - 1 g
• Pepper - 1 g
• Worcester - 3 g
• Tabasco - 1 g
• Watercress and arugula - 2 g

Veal tartare:

• Calf tenderloin - 30 g
• Parmesan cheese - 5 g
• Truffle oil - 5 g
• Fresh black truffle - 2 g
• Salt - 1 g
• Pepper - 1 g
• Potato brushwood - 15 g
• Quail egg - 1 pc (yolk)

Cooking

1. Cut all meat into small cubes.
2. Rump tartare. Mix all liquid ingredients until a homogeneous consistency is obtained, then add onion, white capers, cut into small cubes, finely chopped parsley and mix again. Season the rump fillet, pre-sliced, with the resulting sauce, mix and put through the mold into a plate. Put watercress and mustard on top - not only for decoration, but also for taste!
3. Tenderloin tartare. Cut cucumbers, shallots, dried tomatoes into small cubes, add pre-cut tenderloin, salt, pepper, Tabasco, Worcestershire and parsley. Mix, put through the mold into a plate, top - watercress and arugula.
4. Veal tartare. Put the cheese into the veal cut into small cubes and grate fresh black truffle on a fine grater, salt, pepper and season with truffle oil. Put in a plate through a mold, decorate with slices of grana padano cheese and grated fresh truffle on top.
5. Brushwood potato. Peel 100 grams of potatoes, cut into small strips and deep-fry. Put next to 3 types of tartare.
6. Put the raw quail egg yolk next to the tartare.

Restaurant 45°/60°, Chef Vladimir Klimov

• Difficulty Easy
• Type Snack
• Time 10 minutes
• Person 4

Ingredients

• Beef fillet (neck cut) - 400 g
• Peeled cucumbers - 200 g
• Ponzu sauce - 50 ml.
• Sesame seeds - 10 g
• Green onions - 8 g
• Sesame oil - 8 g

Cooking

1. Fry a piece of meat until light rare. Let cool and cut the meat into thin slices.
2. Cut fresh cucumbers into 2 mm slices and put on a plate in the form of carpaccio. Arrange the meat slices on top of the cucumbers and drizzle evenly with the ponzu sauce.
3. Garnish the dish with finely chopped green onions and sesame seeds, drizzle with sesame oil.

Turandot Restaurant, Chef Dmitry Eremeev

• Difficulty Easy
• Type Snack
• Time 1 hour
• Person 1

Ingredients

• Arugula - 5 g
• Frize salad - 5 g
• Beef - 35 g
• Ginger sauce - 15 g
• French fries - 12 g
• Unagi sauce - 1 g
• Basil oil - 1 g
• Cilantro - 1 g
• Watercress - 1 g
• Pickled vegetables - 65 g

For pickled vegetables:

• Leek - 15 g
• Shiitake mushrooms - 10 g
• Shimiji mushrooms - 10 g
• Kenyan beans - 10 g
• Fennel - 25 g
• Radish - 15 g
• Soy sauce - 25 g
• Sesame - 1 g

Cooking

1. Blanch leeks, beans and fennel. Fry all vegetables in olive oil, add soy sauce, sesame seeds at the end.
2. Fry the beef in olive oil and cook in the oven on a wire rack at 80 degrees.
3. Put the arugula, Frize salad, assembled chips with roast beef and vegetables on a plate. Drizzle with basil oil, unagi sauce and ginger. Garnish with cilantro and watercress sakura.

Tehnikum Gastrobistro Chef Vitaly Istomin

• Difficulty Easy
• Type Snack
• Time 4.5 hours
• Person 1

Ingredients

• Ribs - 700 g
• Pickled cucumbers - 50 g

For the rib mix:

• Salt - 6 g
• Ground black pepper - 1 g
• Cayenne pepper - 1 g
• Brown sugar - 1 g
• Dried garlic - 1 g
• Honey - 30 g
• Dijon mustard - 30 g
• Pickled red onion - 50 g

For pickled onions:

• Onion - 50 g
• Vinegar 9% - 50 ml
• Water - 50 ml
• Beet juice - 50 ml
• Sugar - 30 g
• Salt - 10 g

Cooking

1. Sprinkle the beef ribs generously with the spice mixture, fry, wrap in foil and place in the oven at 110 degrees for 4 hours. Then spread the ribs with a mixture of honey and Dijon mustard and bake at 220 degrees for 10 minutes.
2. Cut the onion into rings, dip in the marinade for 10 minutes.
3. Assembling the dish: cut the ribs and put on a plate, next to it are pickled onions and chopped pickles.

Haggis Pub & Kitchen, Recipe by Chef Dmitry Bobylev

• Difficulty Medium
• Type Main course
• Time 5 hours
• Person 4

Ingredients

• Tails - 2 kg
• Onion - 0.5 kg
• Carrot - 0.5 kg
• Celery stalk - 0.5 kg
• Red wine - 200 ml
• Garlic - 50 g
• Bay leaf - 5 pieces
• Allspice - 10 g
• Salt to taste

Cooking

1. Wash tails, clean from films. Fry in vegetable oil.
2. Fry the vegetables, put them in a baking dish in the oven, put the fried tails and pour red wine. Add spices wrapped in gauze, salt and pour water. Simmer for about 4 hours until the meat comes off the bones well.
3. Pull out the finished tails and spices wrapped in gauze. Punch the broth in a blender and pour over the tails. Put in the oven in baking paper, cook at a temperature of 180 degrees for 20 minutes.

Madame Wong Restaurant, Brand Chef Dmitry Zotov

• Difficulty Easy
• Type Main course
• Time 30 minutes
• Person 1

Ingredients

• Beef steak Striploin - 125 g
• Vegetable oil
• Wafu sauce - 15 ml
• Green onions - 10 g
• Corn on the cob or boiled corn - 70 g
• Red chili pepper - 1 g
• chopped cilantro
• Broccoli - 80 g

Sauce Ingredients:

• Soy sauce - 150 ml
• Finely chopped walnuts - 30 g
• Vegetable oil - 100 ml

Cooking

1. Mix all ingredients for the sauce.
2. Rub the steak with salt and pepper. Grill along with vegetables.
3. Put the cooked meat and vegetables on a plate, pour over the sauce and sprinkle with green onions and cilantro.

Restaurant Remy Kitchen Bakery

• Difficulty Medium
• Type Main course
• Time 4 hours
• Person 2

Ingredients

• Lamb shoulder - 1 piece
• Salt/pepper to taste
• Garlic - 1 head
• Thyme
• Chicken broth - 5 l
• Onion - 1/2 kg
• Carrot - 1/2 kg
• Celery stalk - 1/4 kg
• Dijon mustard - 1 tablespoon
• Demiglas - 100 gr
• Sweet potato - 2 large pieces
• Beet tops - 8 sheets
• Sour cream
• Butter - 200 g
• Vegetable oil for frying (as needed)

Cooking

1. Peel the lamb shoulder from the bone, salt, pepper, fry on all sides in vegetable oil in a saucepan.
2. Rinse and peel onions, carrots and celery. Cut randomly. In the same pan in which the lamb was cooked, fry all the vegetables. After the vegetables are ready, add the fried lamb. Season hot chicken broth with salt, pepper and mustard. Pour into pan with lamb and vegetables. Cover with foil and put in the oven for 3 hours at 130 degrees.
3. Cut the sweet potato lengthwise into 2 pieces. Salt, pepper, add garlic and thyme and put in the oven at 180 degrees for 15-20 minutes.
4. After the mutton and sweet potato are ready, warm up the demi-glace, scald the beet tops, put the baked sweet potato, ready-made lamb shoulder, baked shallots on a plate, pour over everything with demi-glace, put the scalded beet tops. Add a spoonful of sour cream on top of the sweet potato. Top with olive oil and add ground black pepper.

Salad with beef and eggplant

ilForno, Chef Alexey Besedin

Ingredients

• Medium size eggplant - 1 pc.
• Beef tenderloin - 400 g
• Ripe tomato - 2 pcs
• Mini spinach - 200 g
• Salsa verde sauce - 100 g
• Shallot fries - 20 g
• Thyme, garlic, coarse salt to taste

Cooking

1. Cut eggplant into large slices and season with salsa verde sauce. Bake in the oven at 180 degrees for 15 minutes.
2. Fry a whole piece of beef until medium.
3. Cut the tomatoes in half, add grated garlic and thyme, bake in the oven at 140 degrees for 30 minutes.
4. Randomly arrange eggplant, tomatoes and chopped beef on a plate. Sprinkle spinach with salsa and arrange on top. Garnish the salad with pre-fried shallots and coarse salt.

The chef of the Turkish cafe "Bardak" Ismail Gunduz

• Difficulty Easy
• Type Main course
• Time 1 hour
• Person 1

Ingredients

• Beef meat pulp - 130 g
• Beef fat - 20 g
• Chicken thigh - 30 g
• Salt, pepper to taste
• Dried mint - 4 g
• Adyghe cheese - 40 g
• Garlic - 1 clove
• Onion - 15 g
• Breadcrumbs - 15 g

Cooking

1. Grind beef, chicken and beef fat in a meat grinder. Peeled onions and garlic should also be passed through a meat grinder. Mix everything together, add salt, pepper and mint.
2. Cut the cheese into cubes 1-2 cm thick, add to the minced meat along with breadcrumbs. Mix everything well.
3. Place a bowl of water next to it. Wetting your hands in water, form three cutlets of the same size of any shape, weighing approximately 60 g each.
4. Roll each cutlet in flour on all sides and fry in a pan without adding oil over low heat under a lid. Or on an open fire on the grill.
5. Serve on a wooden board with pickled vegetables and your favorite side dish.
Type Snack
6. Time 20 minutes
7. Person 5

Ingredients

• Beef tenderloin - 200 g
• Shallot - 15 g
• Capers - 5 g
• Pickled cucumbers - 2 medium
• Onion sibulet - 5 g
• Worcestershire sauce - 14 ml
• Tabasco sauce - 2 ml
• Quail egg - 5 pcs
• Rye bread for toast - 5 slices
• Salt - 2 g

Cooking

1. Meat cut into small cubes. Peel shallots and cucumbers and also cut into small cubes. Finely chop the capers. Add everything to the meat.
2. Add sauces, salt and mix everything.
3. Fry quail eggs.
4. Grill toast.
5. Place tartare on toast and top with eggs.