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All celebrity
chef presentations and entertainment are included in the admission cost. |
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Chef Frédéric Van Coppernolle
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Chef Tim
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Chef Maria Liberati |
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School of
Culinary Arts
10 a.m.
3 p.m.
4 p.m.
School of Culinary Arts
12 :15 p.m.
1 p.m. 4 p.m.
Pfaltzgraff
Theatre 10:15 a.m. Entertainment
and Bridal Director for Pfaltzgraff and Lifetime Brands. 11 a.m. Cina Mellott, Weis Markets Holiday Floral Presentation 12 Noon 3 p.m. 4 p.m.
12:15 p.m. Entertainment
and Bridal Director for Pfaltzgraff and Lifetime Brands. 3 p.m.
RECIPES Boeuf Bourguignon (Beef stew Burgundy style, in a red wine sauce, garnished with glazed pearl onion, sautéed mushrooms and lardons) 8 people
4 lbs. cubed beef shank, boneless. 1 leeks 1 carrot 1 onions 1 branch celery 2 bottles burgundy red wine, or similar 4 tbsp flour 4 tbsp corn oil Coarse salt/fresh pepper 1 sprig of thyme 1 bay leaf Some juniper berries 1 tbsp red wine vinegar 1 tbsp tomato paste 1 lbs. fresh tomatoes 1 tsp sugar 1 lb. button mushrooms 1/2 lbs. fresh pearl onions 1 lbs. bacon slab (NOT SLICED!) 4 tbsp butter 1 qt beef broth (if from a can, preferably low sodium)
The marinade: Place the cubes of meat in a large bowl, add the red wine, vinegar, coarsely chopped carrots, onions, leeks, celery, thyme, bay leaf and juniper berries. Make sure le meat is totally covered with the wine. Cover with plastic and place in the fridge at least 4 hours, not longer than 12 hours
To cook: Strain the meat, pat dry on paper towels. Reserve the vegetables and the wine separately on the side. In a large skillet, sear the meat in small batches, in very hot oil, and brown on all sides. Place in an oven-proof pot and repeat until all the meat has been seared. Degrease the pan, add the vegetables, sweat for a couple of minutes and add the vegetable to the meat. Deglaze the pan with the wine. Sprinkle the flour on the meat/vegetable mixture, mix well on medium heat. When the flour had nicely coated the meat, add the hot wine, the stock, tomato paste, and some salt and pepper. Bring to a boil, cover and place in a 325 degrees oven for 1 hour and 30 minutes, up to 2 hours or more, depending on the size of the meat cubes. To know when the meat is ready, take a piece, and it should easily crush between your fingers, but not fall apart on its own in the pot! When the meat is ready, strain, reserve the meat covered, reserve the vegetable for another use (perfect for soup!) and reduce the sauce until you get a nice, rich, thick glaze. Place the meat back into the sauce, check the seasoning and reserve.
For the garnish: Cut the bacon in small rectangles (lardons). Place in a small pot and cover with cold water. Bring to a boil, strain, dry on paper towel. Fry in a pan on medium heat, and remove when golden in color. Quarter the mushrooms, sauté in some of the fat left from the bacon with salt and pepper, until nice and brown. Make sure the pan is very hot so that it does not render its juices! Peel the pearl onions. Put in a small pan with salt, sugar, butter and cover with water. Bring to a boil, lower to a simmer. Let all the water evaporate and when dry, it will start to color. Deglaze with a little water, reduce again, deglaze, etc. Repeat this process for 10 to 15 times, until the onions are translucent, golden in color and cooked through. Put the mushrooms, bacon and onion in the stew. Serve very hot with boiled potatoes or fresh noodles.
Crêpes batter: For 8 people 4 eggs 4 yokes 1 oz melted butter 5 oz flour 1½ milk 1 oz sugar 1 pinch salt In a bowl mix the flour, salt and sugar. In another bowl mix the eggs, yokes, milk and butter. Pour over the flour while whisking. Strain, let rest at least 1 hour. Cook in a non-stick pan with butter, making sure that you get some nice brown color.
Madeleines: 6 oz butter 5¼ oz sugar 8 oz flour 4 eggs 1 tsp rum 1 tsp vanilla extract 1 tsp baking powder
Cream the sugar and butter until light. Add the eggs one at a time and mix well. Add the vanilla and rum. Sift together the flour and baking powder, fold into the butter mixture. Butter madeleine molds. Bake at 380 degrees for 5 minutes and lower to 350 for another 5 minutes. The tip of a knife should come out clean. Unmold on a cooling rack while still hot
Ganache: 10 ½ oz chocolate 1 cup heavy cream flavoring Unsweetened coca powder
bring the cream to a boil. Place the chopped chocolate in a bowl, cover with the hot cream, add the flavoring, let rest for 1 minute. Mix well with a wooden spoon, let set for at least 1 hour in the fridge. When hard, scoop out chocolate balls with a spoon, smooth in your hands and drop in unsweetened cocoa powder. Reserve in the fridge and remove from the fridge 15 minutes before eating. |
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