1. Snapper Fennel Confit Bell Pepper Relish
4 ea 7oz Snapper fillets 1 lb fennel 1 ea green, yellow & red bell peppers
2 oz Olive Oil 1 liter chicken stock 2 oz sugar
1 bunch Thyme 3 ea Star Anis 2 fl oz white wine vinegar
Butter 1 oz licorice powder 1 ea Cardamom
Salt & Pepper to taste 1 ea Star Anis
1 ea cinnamon stick
1 clove
Henkelman Vacuum Sealers
Pan Seared Snapper, Licorice & Star Anis, Fennel Confit, Bell Pepper Chutney
Preparation Time: 1hr 30 Serves: 4 Today: 1 bottle…An easy recipe this week…
Fennel Confit: Cut the fennel in half, place in a cooking vacuum bag, add the chicken stock, Star Anis & licorice powder (left picture). Seal the
vacuum bag & cook it in a steamer pan until the fennel is soft. If you don't have a vac pac machine (http://www.orved.it/eng/new766_uk.htm)
you can still use a braising pan. Place the fennel in the braising pan, add the chicken stock & spices, slowly cook in the oven (300°F) for 1 ½
hours. Remove from the oven & keep warm.
Bell Pepper Relish: Burn the bell pepper skins on an open flame, (center picture) then place them in a plastic bag for 10 mins, (this will make
the peeling process easier). Peel off the skin, cut into Julienne. In a saucepan, add the sugar, white wine vinegar, Cardoman, Star Anis,
cinnamon stick & cloves. Bring to a boil & add the Julienne bell peppers. Simmer until the consistency is syrupy. Remove from the heat, set
Serving Time: Pan sear the Snapper in a little butter & Olive Oil, season with salt & pepper. sear the fennel confit cut in wedges with olive
oil,place it in the center of the plate, then the seared Snapper on top. Drizzle the bell pepper relish over & garnish with fresh Thyme (right
picture). Bon Appetite!
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: Viognier Alban Vineyards Central Coats California USA.
When John Alban conceived his namesake winery, he did not take into consideration that most Americans hadn't heard of Rhone varietals.This
white wine is made of the grape variety Viognier, which made the region Condrieu famous for their white wines. Condrieu is situated in the
Northern part of the Rhone Valley and normally it is difficult to find the small amount of bottles produced in this region. Typically for the grape
variety is its potentially powerful, rich, and complex aroma that often seems like overripe apricots mixed with orange blossoms or acacia.
INGREDIENTS
Technique
Term of the Week
Vacuum Pack
Vacuum packing is a method of storing food and presenting it for sale. Appropriate types of food are stored in an airless environment, usually in
an air-tight pack or bottle to prevent the growth of microorganisms . The vacuum environment removes atmospheric oxygen, protecting the
food from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. Vacuum packing is
commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, and coffee, and also for shorter-
term storage of fresh foods such as vegetables, meats, and liquids such as soups.
Please view this very interesting site:
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"The first step in the acquisition of wisdom is silence, the second listening, the third memory, the fourth practice, the fifth teaching others."
Solomon Ibn Gabriol

2. Veal Rack Boulangere Potatoes Blackcurrant Mustard Sauce
2 ea milk fed veal rack 4 ea Russet Potatoes, medium 2 ea shallots
1 bunch fresh Thyme 3 oz butter 1 oz butter
1 bunch fresh Rosemary 1 ½ cup yellow onion, sliced ¼ cup Brandy
1 ea garlic clove, minced 1 ½ tsp paprika Veal trimmings
2 cl vegetable oil 2 ea Bay Leaves ½ liter veal demi glace
1 oz butter 1 liter beef stock/ broth - unsalted 1 jar blackcurrant mustard
1 bunch fresh Thyme 1 liter heavy whipping cream
Salt & pepper to taste
BANDB CULINARY SERVICE
Term of the Week
Formula-Fed (or "milk-fed") Veal
Formula-Fed (or "milk-fed") veal, from calves that are raised on a nutritionally complete milk formula supplement. The meat color is ivory or
creamy pink, with a firm, fine and velvety appearance. Usually marketed as veal when they reach 18-20 weeks of age (450-500 lb). Veal has
been an important ingredient in Italian & French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta
or the famous Austrian dish, wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does
not become tough.
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"You can't have a better tomorrow if you are thinking about yesterday all the time".
Charles F. Kettering
Veal Rack: Pre-heat the oven to 350°F. In a medium sized frying pan, sear the veal racks in the a little vegetable oil, to get some color. In a hot
pan, add the Rosemary, Thyme & garlic & a little butter. Place the veal rack & place in the oven for 15 - 20 mins, depending on the temperature
you require. Set aside & keep warm.
Serving Time: Flash the veal rack in a hot oven, place on top of a the Boulangere Potatoes, spoon over the blackcurrant mustard sauce , &
garnish with fresh Rosemary (right picture). Bon appétit!
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2006 Zinfandel Seghesio Sonoma California
The Seghesio Story begins in 1886 when Edoardo Seghesio departed his family’s vineyards in Piedmonte, Italy for a new life in America. The
Zinfandel is a blend of different vineyards of Sonoma (Home Ranch, San Lorenzo and River Road in Alexander Valley, and Cortina in Dry
Creek Valley). A small amount of Petite Sirah is added to the wine for added complexity. The result is a tantalizing black raspberry and classic
briary flavored wine with a balance of components for which Seghesio wines are known.
INGREDIENTS
Technique
Milk Fed Veal Rack, Boulangere Potatoes & Blackcurrant Mustard Sauce
Preparation Time: 1hr 30 Serves: 4 Today: 2 bottles…As easy as pie!
Boulangere Potatoes: Pre-heat the oven to 350°F. Melt the butter in a saute pan or skillet, over a medium heat. Add the yellow onions &
paprika. Saute until translucent. Season lightly with the salt & pepper. Remove the onions & cool. Score the peeled potatoes with a paring knife,
& place flat side down in a baking dish. Pour over enough beef stock/ broth, to halfway cover the potatoes. Top each potato with a generous
amount of the sauteed onions. Add Thyme & Bay Leaves, season lightly with salt & pepper (left picture). Cover with a lid or Aluminum foil.
Place in the pre-heated oven, cook for 40 - 45 mins or until tender. Remove from the oven & keep warm.
Blackcurrant Mustard Cream Sauce: In a pan, add a little oil, & brown the veal trimmings. Add the butter & saute the shallots, flambe with the
Brandy. Add the Thyme & demi glace, keep simmering & add the cream, reduce by half. Pass through a fine strainer (center picture), back on
the heat & add the blackcurrant mustard. Season & keep warm.

3. Kurobuta Pork & Marinade Caramelized Shallot & Bacon Emulsion Roasted Sweet Potato & Apple Compote
3 lb Kurobuta pork loin 4 ea shallots (minced) 2 ea large sweet potato (peeled)
¼ cup salt 5 ea bacon strips (diced) 1 tbsp rosemary (chopped)
¼ cup sugar 1 tbsp butter 1 oz olive oil
2 qt water 1 qt heavy cream 4 ea Granny Smith apples
2 ea bay leaves salt & Pepper to taste (peeled & medium dice)
1 tbsp all spice berries 3 ea gelatine sheets 2 tbsp butter
1 tbsp dried thyme 1 cup cold water 1 ea shallot (minced)
1 tsp chopped thyme
1 oz maple syrup
Salt & Pepper to taste
Mandolin Plus Raw Food Gourmet Chefs tool
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients" Anon
Term of the Week
Kurobuta
Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the Faringdon and Wantage regions of the English county of
Berkshire (now Oxfordshire). They apparently became popular after being 'discovered' by Cromwell's troops while they were stationed at
Reading during the English Civil War. Kurobuta (黒豚, black pig) is the Japanese term for a breed of Berkshire pig given to Japan by English
diplomats in the 1800s. Like the Kurobuta's beef analogues (Wagyu beef) the pork is renown for its superb meat marbling. Kagoshima
prefecture is known for its Kurobuta pork production. Berkshire Pigs are a rare breed of pig originating from Britain. In New Zealand it is
estimated that there are now less than a hundred purebred sows. In Britain breeding is maintained by the Rare Breeds Survival Trust at
Aldenham Country Park, Hertfordshire and at the South of England Rare Breeds Centre in Kent.
Serving Time: Heat up a saucepan. Add olive oil & sear the pork on all sides. Place the pork in a pre heated oven at 320°F & cook until the
internal temperature reaches 140°F. Remove from the oven& allow to rest for 10 mins. In a ring mold, place the sweet potatoes in an over lap
motion. Top with the apple compote. Slice the pork & place on top of the apples. Place the sauce in a cream charger, charge with CO2, & shake
well for 15 seconds. Point the cream charger upside down & press to pour. This will create a foam! Enjoy & bon appetit!
Please visit these very interesting sites: Cream Charger>>
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
Kurobuta Pork & Marinade: In a large pot, combine all of the ingredients, except for the pork. Heat up until the sugar & salt are completely
dissolved. Remove from the heat & cool off. Marinade the pork in the liquid brine, for at least 6 hours. Place in the refrigerator. Remove the
Kurobuta pork from the brine & pad dry.
Sweet Potato: Using a mandolin, slice the sweet potatoes in rounds, about ½ cm thick (left picture). In a bowl, mix the sweet potatoes with the
rosemary, olive oil, salt & pepper. Place them on a sheet pan & roast until golden brown at 350°F for 15 - 20 mins. Reserve
Sauce: "Step 1" in sauce making - re-hydrate the gelatine in cold water (center picture). Pre heat a sauce pan. Add the diced bacon & cook
until light brown. Remove the excess bacon fat & reserve. Continue cooking the bacon, add the butter & shallots, cook on a medium heat until
caramelized. Add the cream & simmer. Reduce it by half, remove from the heat. Pass the sauce through a fine chinois, stir in the hydrated
gelatine, until dissolved. Keep the sauce warm, reserve until serving.
Apple Compote: In a large saucepan, heat up the bacon fat, reserved from the sauce preparation, add the butter & shallots. Cook until
translucent. Add the apples & cook until tender. Season with salt & pepper. Add the chopped thyme & maple syrup. Mix & reserve.
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2001 Reserve "Colleccion 125" Julian Chivite Navarra Spain
Founded in 1647, Bodegas Julián Chivite is the oldest wine producing dynasty in Spain. This is a Tempranillo, Cabernet Sauvignon & Merlot
blend from old vines, so the subtleties of flavor are varied. Look for black plum, black raspberry and black currant flavors, with a well-meshed
tannin.
INGREDIENTS
Technique
Roasted Kurobuta Pork Loin, Rosemary Sweet Potatoes & Apple Compote, Caramelized Shallots & Bacon Emulsion
Preparation Time: 1hr 30 Serves: 4 Today: 3 bottles…Follow the step, you will be fine!

4. Marinated Scallops Potato & Mushroom Hash Asparagus & Truffle Puree
20 ea. U-15 Scallops 3 ea. Large Potatoes (peeled and small dice) 1 ea Pumpkin (small diced)
2 oz. Verjus 2 cups Crimini Mushrooms (sliced) 2 cloves of garlic (pureed)
1 oz. Grape seed Oil 8 ea. Bacon Strips (small dice) 1 oz /5 cl of extra virgin olive oil
Salt & Cracked Black Pepper 4 ea. Shallots (minced) 1 tsp of licorice powder
1 oz. Grape seed Oil (to sauté) 1 tsp. Thyme (chopped) 1 tsp of ground cumin
Salt & Black Pepper 2 fl oz/4cl chicken stock
Salt & White Pepper to taste
Wild About Mushrooms: Truffles
Marinate Scallops: Rinse the scallops in cold water, pad dry with paper towel. Remove the muscle lip attached to the scallops and discard
(left picture). In a mixing bowl combine the Verjus and grape seed oil, add the scallops and gently toss them. Set aside and marinate for 2
hours.
Asparagus & Truffle Puree: Bring the chicken stock to a boil. Season with a little salt. Add the asparagus and cook for 2 minutes. Remove the
asparagus from the chicken stock and shock them in ice water, drain and reserve. Place the asparagus in a Margarita Blender with a little
chicken stock, just enough to blend. Puree until smooth consistency. Pass the puree through a fine chinois (center picture). Set it in a small
sauce pan and keep warm. Add the truffle peelings, season with salt & pepper and finish with the truffle oil. Reserve for service.
Cooking the Scallops: Remove the scallops from the marinade and drain the excess liquid. Pre heat a sauté pan and add the remaining
grape seed oil. Place the scallops and cook on each side for about 2 minutes until golden brown. Season with salt and cracked black pepper.
Reserve.
Serving Time: Using a 2 in. ring mold, place 1 tbsp. full of potato & mushroom hash, press it down and remove the mold. Repeat the operation
4 more times. Place one scallop on top of each hash mold. Drizzle with the asparagus puree. Garnish with truffle peelings and Enjoy!! (right
picture)
Potato & Mushroom Hash: In a large pot bring water to a boil, add salt. Add potatoes and boil them until tender but firm. Strain the potatoes
and shock them in ice water, strain and set aside. Pre heat a large saute pan and add the diced bacon, brown it, remove from the pan. In the
bacon fat sauté the minced shallots until translucent, add the sliced mushrooms and cook for 1 minute. Add the boiled potatoes and cook until
they start turning golden brown, mix in the cooked bacon add the chopped thyme. Season with salt & Pepper, set aside.
Verjus Marinated Scallops, Potato & Mushroom Hash, Asparagus & Truffle Puree
Preparation Time: 1hr 30 Serves: 4 Today: 3 bottles…Not too difficult this week...
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table
should be treated with class."
Jeff Smith (The Frugal Gourmet)
Term of the Week
Verjus
(From Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or
spices are added to change the flavor. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a
condiment, or to deglaze preparations.
INGREDIENTS
Technique
Please Visit This very Interesting Site:
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week

5. Marinated Duck Skewer Merguez Cassoulet Pumpkin Relish
2 ea duck breast 6 Merguez Sausages 1 ea Pumpkin (small diced)
2 oz of ginger 1/2 dry chorizo sausages 2 cloves of garlic (pureed)
2 oz of acacia honey 4 oz of pork belly cubed 1 oz /5 cl of extra virgin olive oil
3 oz/ 10 cl sesame oil 7 oz/200g onion, finely chopped 1 tsp of licorice powder
1 oz of 5 spices 1 oz/20g duck or goose fat 1 tsp of ground cumin
2 oz/ 60g tomato purée 2 fl oz/4cl chicken stock
14oz/400g tinned chopped tomatoes Salt & Pepper to taste
1¼ liters veal stock
1 lb/500g dried cannelini beans
4 cloves of garlic, smashed
3tbs raz el hanout
Fresh thyme, rosemary, bay leaf,
mignonette, dried basil and oregano
Merguez Sausage « Charcuterista
"There is no sincerer love than the love of food"
George Bernard Shaw, Playwright & recipient of Nobel Prize for Literature
Term of the Week
Cassoulet
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork,
goose, duck and sometimes mutton), pork skin (couennes ) and white haricot beans. Numerous regional variations exist, the best-known being
from Castelnaudary, the self-proclaimed "Capital of Cassoulet", Toulouse, and Carcassonne. All are made with white beans (haricots blancs,
lingots), duck or goose confit, meat and sausages. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold
roast shoulder.
Please visit this very interesting site…
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
Pumpkin Relish: Saute the garlic, licorice powder & cumin in the olive oil, don't have the heat too hot, or it may burn. Add the diced pumpkin &
chicken stock. Reduce until the pumpkin is cooked, not too soft. Salt & pepper to taste.
Serving Time: Cook the duck skewer in a little olive oil, set aside & keep warm. Place a medium sized spoon full of the hot cassoulet in the
center of the plate, lay the duck skewer on top & spoon over the pumpkin relish. Garnish with fresh herbs & enjoy! (Right picture).
Serving Time: Prepare the Merguez Sausages. Cut into 4 pieces on the bias (left picture). Slice the Chorizo into equal slices on the bias.
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2001 Reserva Coleccion 125 Julian Chivite Navarra Spain
'From father to son since 1647' runs the motto emblazoned on each bottle produced by the Chivite family. The blend is based on Merlot, but
has Tempranillo, Grenache and Cabernet as well. The resulting wine, although a touch closed on the nose, is full of cedary, spicy black fruit
supported by firm, ripe tannins.
INGREDIENTS
Technique
Marinated Duck Skewer, Merguez Cassoulet & Fresh Pumpkin Relish
Preparation Time: 1hr30 Serves 4 Today 3 bottles…A bit of a challenge, especially if you want to make your own sausages…!!
Marinate Duck Skewers: Cut the duck breast lengthwise into 4 strips, marinate them with the ginger, honey, five spice & sesame oil. Allow the
flavors to merge overnight.
Canellini Beans & Cassoulet: Soak the Canellini Beans in cold water overnight. Place the duck fat in a large casserole dish, saute the pork
belly for about 5 mins. Meanwhile, sweat the onions & garlic in a clean saute pan until translucent. Incorporate the tomato puree, chopped
tomatoes & the Canellini Beans. Season to taste with salt & pepper & Raz el Hanout. Cover the Canellini Beans with the veal stock, allow to
simmer for 5 mins. Add the Merguez Sausages & sliced Chorizo. Cover & place in a moderate oven (160°C/ 320°F), allow to cook slowly in the
oven for about 1 hour until the beans are cooked (center picture).

6. Tuna Sauce Lemon Fritters
4 ea tuna steaks (8 oz/ 250 g ea) 2 ea shallots (minced) 2 each Meyers Lemons
3 oz/ 10 cl sesame oil 1 pt white mushrooms (sliced) ½ cup flour/ frying oil
4 ea Italian Procuitto slices (2 min/ 1/16 in) 8 ea sliced bacon (blanched/ julienne) 1 cup water
2 oz/ 6 cl Cognac 1 whole egg
½ cup Chardonnay 1 cup flour
½ cup heavy cream 2 tbsp baking powder
1 tbsp fresh Tarragon (chopped) 2 tbsp malt vinegar
1 tbsp olive oil
Salt & Pepper to taste
Falling Sand Lemons, Meyer Lemon & History of Lemons - Sunkist
Seared Yellow Fin Tuna, Italian Procuitto, Tarragon Bacon Sauce, Lemon Fritters
Here we go again, procuitto & fish: Great; very tasty & an unusual lemon complete the dish
Preparation Time: 1hr30 Serves 4 Today 2 bottles…Nice & easy this time around
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2005 Gruener Veltiner Spiess Kurt Angerer Kamptal Austria.
Kurt's ancestors have been making wine in Kamptal since 1848. Kurt learnt his trade with his father, Franz Angerer, who ran the family winery,
but eventually he came to the decision that he should set up on his own, and looked to Australia as a likely destination.The Spiess, a vineyard of
red gravel. Fresh and herbal nose. Good grippy style on the palate, with a peppery edge, with a crisp, fresh acidity.
INGREDIENTS
Technique
Fritter Batter: Combine flour & baking powder, add whisked egg, olive oil & vinegar. Add water until desired consistency. Let the dough rest…
Proof at room temperature for 30 mins.
Seared Tuna: Coat the tuna steaks in sesame oil, seared 1 minute on each side, set the fish a side do not clean your saute pan, reserve.
Julienne the procuitto (½ in/ 1 cm wide). Lightly make an incision in the tuna, without cutting all the way through (4-5 per pieces) fill the incisions
with procuitto (left picture)
Finish Fritters: Slice the lemons (round shape) (1mm/ 1/8 in) you should have about 16 center slices. Dredge them in ½ cup of flour & then dip
them in the fritter batter. Deep fry in a bath of oil until gold in color, reserve on paper towel (center picture).
Sauce: In the pan that you used to sear your fish, saute the shallots, 1 min, add the mushrooms, then the blanched bacon, 2 mins, flambe with
the Cognac, deglaze with the Chardonnay, reduce by half. Add the heavy cream, simmer until syrupy consistency, finish with chopped Tarragon.
Salt & pepper to taste, keep warm.
Serving Time: Pass the tuna in a hot oven (425°F/ 220°C) until desired temperature (3 mins Medium Rare). Drizzle the sauce around, sprinkle
with the fritters (right picture).
Please visit these very interesting sites…
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"The way to become boring…Is to say everything".
Francois-Marie Arouet (21November 1694 - 30May 1778), better known by the pen name Voltaire, a French Enlightenment writer.
Term of the Week
Meyers Lemons
Regarded by many as the favorite backyard citrus tree, the Meyer Lemon was introduced to the United Sates from China by Dutch plant explorer
Frank Meyer. Meyer traveled to China several times during the early 1900's & introduced this country to hundreds of new plant species. Thought
to be a cross between an acidic lemon & a Mandarin, this thin-skinned & slightly sweet cousin to the lemon settled in subtropical citrus-growing
regions of the United States.

7. Duck Mix Egg Plant & Potato Chickpeas Pesto
4 duck legs (10oz/ 320g ea) 2 ea large egg plants 1 cup chickpeas
4 small onions (minced) 1 pt milk 2 oz/ 6 cl olive oil
2 pickle lemons 2 cup flour 3 cloves garlic (minced)
1 pinch Spanish Safron 1 liter/ 1 pt frying oil ½ bunch chopped basil
1 tsp chopped cillantro 1 ea large potato 2 tbsp sun dry tomato (chopped)
curcuma, cumin & coriander seeds to taste 1 tsp tumuric 2 tbsp pine nuts
Raz-el-Hanout 2 cups/ ½ liter chix stock 5 oz/ 12 cl extra virgin olive oil
½ cup diced black & green olives
"Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef".
Andy Rooney
Term of the Week
Raz-el-Hanout
Raz-el-Hanout is an interesting blend of up to 20 sweet spices, essential to Moroccan cooking. Besides couscous & other Moroccan dishes, this
blend wonderfully brings together classic European recipes.
Serving Time: Bake the moussaka for approx 10 mins (400°F/ 200°C), a few mins before, dry roast the other ½ of the whole chickpeas in a
Teflon pan, add the pesto & bring to a single boil. Un-mold the moussaka & drizzle the sauce (right picture).
Please visit this very interesting site
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
Pesto: Drain & rinse the canned chickpeas. Saute the garlic until brown, add the chickpeas. Keep cooking for 2 mins. Divide the chickpeas in 2
equal quantities. Add ½ in a Margarita blender with basil, sun dry tomatoes, pine nuts & oil. Puree until smooth.
Moussaka Molding: In a Ramequin, coat the bottom & sides with the fried egg plant. Fill with approx 80% with the duck mix, top with the potato
& close with the excess egg plant (center picture).
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2006 Roero Arneis Cantina Vietti Piedmont Italy.
Arneis, a finicky indigenous white grape, had almost disappeared from Piedmont when Alfredo Currado of Cantina Vietti began to experiment
with the grape in the late'60s. Crisp and light, with a touch of grapefruit and earth, the 2006 Vietti Roero Arneis is tremendously food friendly.
INGREDIENTS
Technique
Moussaka of Duck, Pickle Lemons, Chickpeas Pesto
A great way to enjoy duck, in the great Mediteranean tradition.
Preparation Time: 1hr30 Serves 4 Today 3 bottles…A little challenge this week…
Egg Plant & Potato: Peel the egg plant & slice them lengthwise, 2mm/ 1/8 in, soak them imediately in milk, so they will stay white. Bring the
frying oil to 220°C/ 420°F, pat the egg plant dry, dust in flour. Fry the egg plants until golden in color, set on paper towel. Peel potato, cut in
round shapes, like a large chip (7cm x ½ cm - 2 in x ¼ in) 4 pieces. Gently cook in chicken stock, with tumeric for 20 mins or until soft, remove
from stock, strain the liquid.
Duck Mix: Season the duck legs with the dry condiments, lay them down in a braising pan. Sprinkle around, onions, pickle lemon & coriander
seeds. Pour the chicken stock over & braise with aluminum foil on top, for about 1 hour (375°F/ 190°C). Open periodicly to be sure you still have
enough braising liquid. Add chicken stock if needed. At the end of the cooking process, pull the duck meat from the bones & skin, chop roughly.
Discard the lemon from the braising liquid (you should have 1 cup to 1 ½ cups left over), bring it to a simmer & add the olives, safron & chopped
cilantro. Cook 2 mins & pour over the chopped duck meat (left picture).

8. Meat & Scallops Potatoes & Garnish Jus
2 ea veal tenderloin butt 1½ lb/ 750g Fingerling Potatoes 1 lb/ 500g veal bones or trimmings
12 ea jumbo scallops 3 ea bay leaves 1 cup mirepoix (carrot/ onion & celery)
3oz sesame oil 6oz/ 20cl reduced heavy cream 1 tbsp tomato paste
½ cup roasted almonds (skinless) 1 Bouquet Garnit
2 bunch spinach 1 cup red wine
3oz butter 1 tsp whole peppercorn
4 ea tomatoes 1 cup julienne carrots (blanched)
1 ea shallot (minced) Cayenne pepper to taste
2oz/ 10cl Olive Oil
Salt & Pepper to taste
Cayman Islands: History, Geography, Government, and Culture — Infoplease.com
Finishing Touch: Saute spinach in butter, slice tomato skin in julienne, saute 1 min with shallots in Olive Oil. Mold the potatoes in the middle of
the plate, topped with saute spinach & finish with Julienne tomatoes. Sandwich the veal between the scallops surrounding the ring of potatoes,
drizzle the sauce (right picture).
Term of the Weak
Veal Grenadin or Tenderloin
Other names: Filet, filete or solomillo coro (Spanish), filetto (Italian), grenadin (French), short tenderloin, veal tender. General Description: Like
beef tenderloin, veal tenderloin is naturally tender, relatively lean, & quick cooking. Unlike beef tenderloin, the whole veal tenderloin is generally
not available; it is sold in two small sections: the short & the butt. Its subtle flavor & delicate texture can quickly overcook & dry out. Cut into
medallions, veal tenderloin can be sauteed with a refined pan sauce. When cut through the backbone, the smaller end of the tenderloin
becomes part of veal loin chops, equivalent to beef T-bone.
Please visit this very interesting site
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"It does not matter if the cat is black or white… as long as he caught the mouse, he is a good cat."
Den Xiaping
Potatoes & Garnish: Boil the "skin on" potatoes with bay leaves & salt, for about 20 mins. Smash them with a potato smasher, add cream &
almonds, once fully incorporated, add salt & pepper to taste & nutmeg. Keep warm.
Sear Meat & Scallops: In a Teflon pan, for 2 mins until golden (center picture), finish 4 mins in a hot oven. Remove meat & scallops, keep
warm. In the same saute pan, add the blanched julienne carrots, 2 mins, deglaze with jus, simmer for 3 mins, then add cayenne. Your jus is
ready!
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2005 Rose de Saignee Domaine l`Hortus Languedoc. Rosé wines are continuing to be in vogue, and
they are just getting better and better. Syrah and Grenache split equally which gives a robust rosé of redcurrant colour and spicy aromas. This is
the top level of fruit flavor and texture that a rosé wine can accomplish due to the long and extended pressing process that gives the wine body
and concentrated flavor unusual in rosé wine.
INGREDIENTS
Technique
Veal Grenadin & Scallops, Roasted Almond Potatoes, Carrots & Cayenne Jus
I am not a fan of mixing land & sea product, but in this instance, it works perfectly!
Preparation Time: 1hr30 Serves 4 Today 2 bottles…It's not that difficult this week... only 3 bottles!!
Meat & Scallops: Trim veal of all skin & tendons. Cut them into 12 mini tournedos, slice scallops in two (left picture). Marinate in sesame oil,
refrigerate.
Stock/ Jus: Roast the veal trimmings & bones in a hot oven (425°F/ 220°C) until golden. Discard fat, add the miropoix, 3 mins, add tomato
paste, 1 min, deglaze with red wine until dry. Cover with water, finish with Bouquet & whole pepper corn. Simmer, while skimming, for 1 hour,
strain. You must have about 3 cups of "fairly thick" juice.

9. Lamb Marinade Onion & Squash Ratatouille Sweet Lemon Jus
2 ea lamb rack (1lb/ 500g ea) 1lb green & yellow zucchinis 6 cloves garlic - minced
¼ cup Argan Oil 2 tbsp Olive Oil (twice) 2 tsp ginger - minced
2 tbsp Lemon Juice 1 ea medium onions (sliced) 2oz Argan Oil
1 tsp Grey Brittany Salt ½ cup sultana raisins 2 tbsp flat parsley - chopped
Pepper to taste ¼ cup sugar 2 tbsp Cilantro - chopped
1 touch Cinnamon 2 ea preserved lemon - diced
Salt & pepper to taste 1 tsp Harissa
1 pinch Saffron
1 pinch cumin
2oz/ 60g room temperature butter
Liquid Gold in Morocco - Argan Oil - Travel - New York Times
¼ Million year old Argan Oil, Marinated Lamb Tournedos, Caramelized Onions & Squash Ratatouille,
Sweet Ginger & Lemon Jus
It was time to recognize the Argan Oil, an amazing product, the lamb & Morocco will do the rest…
Preparation Time: 1hr30 Serves 4 Today 2 bottles…Easy this week... only 2 bottles!!
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: Château Minuty Prestige Rose 2006 France - Provence - Côtes De Provence AOC.
The Rose of 50% Grenache, 25% Tibouren and 25% Cinsault. A wine of a rosé color of fine intensity with shadings and glints ranging from
raspberry to copper and rose-petal tones. Wonderfully delicate and sensual in appearance. The wine is bright, limpid and crystalline.
INGREDIENTS
Serving Time: Seared in a very hot Teflon pan, the 2 lamb loin (center picture) about 5 mins for med rare, let the meat rest, in the mean time
flash the ratatouille rings in the oven 3 - 4 mins. Unmold on the plate, slice the meat & drizzle the sauce as shown (right picture).
Technique
Clean & Marinate the Meat: "Clean" the lamb of all fat, bones & silver, roast the trimmings until golden, discard the fat, put in a stock pot
largely covered with water. Simmer while skimming the impurities for 1 hour, or until you have 1pt/ 1 liter of lamb juice. Whisk together Argan
Oil, freshly squeezed lemon juice, salt & pepper, soak & coat your lamb loins in it. Refrigerate 2 hours.
Ratatouille: Slice both zucchinis in (2mm/ 8th inch) rounds, blanched in salty boiling water, for 2 mins, ice down & strain. Soak the dry raisins in
a bit of the hot lamb stock, 1 cup. Saute onions in Olive Oil until golden, add raisins, sugar, cinnamon & salt & pepper, set aside. Saute sliced
zucchinis in Olive Oil, 2 mins. In a ring start by alternating both color zucchini at the bottom, add onion/ raisin mix. Repeat the operation until the
ring is full (left picture).
Sauce: Roasted garlic & ginger in Argan Oil 5 mins, or golden, add parsley, cilantro, preserve lemon, harissa, saffron & cumin. Deglaze with
remaining lamb stock. Simmer for 10mins, while skimming. You should have about 2 cups of liquid, whisk in the room temperature butter. Keep
warm.
Please visit this very interesting site
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"The best way to make your dreams come true is to wake up".
Paul Valery
Term of the Week
Argan Oil
Argan Oil is coming from the argan tree. It is a very resistant tree which can live from 150 - 200 years. It is perfectly adapted to the aridity of the
South Western regions of Morocco. Its roots grow deep in search of water & thus help retain the soil, preventing erosion & limiting the advance
of the desert. Argan tree plays a vital role in maintaining the ecological balance & the economic situation of the population. In 1999, UNESCO
added the argan tree to the World Heritage List. In less than a century, more than a third of the argan forest has disappeared.

10. Glazed Shrimp Curried Risotto Papaya Vanilla Chutney
2 tbsp/ 3 cl sweet chilli sauce 8oz/ 250g arboro rice 1 small papaya (small dice)
3 oz/ 10 cl Olive Oil 1 ea red onion ¼ cup of champagne vinegar
20 ea 16/20 shrimps P&D 2 cups of light chicken stock 2 tbsp of sugar
2 tsp grated ginger (minced) ½ cup Chardonnay 1 ea cinnamon stick
1ea lime 1 ea banana 3 ea star anise
1 oz/ 30g sultana raisin 1 ea vanilla bean
1 oz/ 30g almond flakes
1 oz/ 30g shredded coconut
1 ea cinnamon stick
2 oz/ 60g butter
1 cup of coconut milk
2 ea bay leaves
1 ea cardamon
1 tsp of cumin
salt & pepper to taste
http://www.krampouz.com/?l=en
Chili Glazed Shrimp, Curried Risotto, Papaya Vanilla Chutney
The combination of sweet chili & vanilla is a truly fantastic blend of flavors!
Preparation Time: 1hr30 Serves 4 Today 3 bottles… Not to time consuming, Keep an eye on the chutney, don't let it catch on the stove!
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2002 Riesling Furstentum Grand Cru Paul Blanck Alsace France
In the nose the wine offer yellow fruits and flint. Lovely soil driven flavors of peach, apricot, spices, flowers with a wonderful concentration and
intensity. The wine has around 15 grams of rest sugar, but also a strong acidity to buffer the sweetness. The nice sweet notes enhanced the
notes of vanilla and papaya and wave the spicy chili notes from your palate away....
INGREDIENTS
Video comments of the Chef Eric "Live" .Please click on the box>>
Technique
The Day Before - Papaya & Vanilla Chutney: Combine the diced papaya, champagne vinegar, sugar, star anise, vanilla bean & cinnamon in a
pot & simmer gently for about 30 mins, or until soft (left picture). It is best to make this the day before, allowing the flavors to infuse.
Prepare The Risotto: Saute, in half of the butter, the diced red onion with the cumin, until soft, add the Arborio rice and cook until translucent.
Deglaze with the Chardonnay and reduce until dry, add the cinnamon stick, bay leaves & cardamon. Little by little add the hot chicken stock until
the rice absorbs it. Keep on stiring it at the same time. Add the raisins and shredded coconut. Heat up the coconut milk & add the diced banana.
Cook them for 2mins, puree in a Margarita blender. Add it to the risotto & cook the rice for 3 more mins. Before serving, add the butter and the
roasted almond flakes. (Center picture)
Please explore this very interesting site:
Serving Time: Heat the olive oil, sautee the shrimps for 2 minutes, deglaze with the sweet chili sauce, keep warm. Serve the risotto in the
middle of the plate, make sure it's creamy and not thick in consistency, arrange the shrimps on the top, finish with the slightly warmed Papaya
chutney. (Right picture).
Marinate The Shrimp: Add the ginger to the raw P&D shrimps, add the zest & juice of the lime & allow to marinate for at least 2 hours.
Thought of the week
"Politics is not a bad profession. If you suceed there are many rewards, if you disgrace yourself you can always write a book." Ronald
Reagan
Term of the Week
Sultana Raisins
There appears to be a good deal of imprecision in the raisin arena. There are three common names for raisins in the English-speaking world —
sultanas, currants, and raisins. Of course, sultanas and currants are raisins — that is, dried grapes — and among purists the word raisin is
supposed to be used for any raisin that is not a sultana or a currant. But that doesn't always happen.
Currants are tiny raisins from the zante grape, and are supposed to have been first grown on the island of Corinth in Greece. Generally, currants
are tarter than other raisins. Sultana raisins were originally the product of the Sultana grape, which grew in Turkey

11. Marinated & Crusted Lamb Tian Harissa Jus
2 ea lamb rack (1lb/ 500g ea) 1 ea green bell pepper 3 oz/ 10 cl Olive Oil
¼ cup/ 6cl Hoisin Sauce 1 ea red bell pepper 1 ea onion (sliced)
2 tbsp/ 3 cl Soy Sauce 1 ea yellow bell pepper 2 tbsp Harissa
2 tbsp/ 3 cl Rice Vinegar 2 ea fresh artichoke 3 oz/ 100g room temp butter
2 tbsp/ 3 cl Canola Oil 2 ea lemons 1 tsp corn starch
2 tsp grated ginger (minced) ½ cup flour Salt & pepper to taste
1 cup white bread crumbs ½ cup white bread crumbs
1 whole egg 1 whole egg, whisked
2 oz/ 60g room temp butter Salt & pepper to taste
French Culinary Terms...try the test!
Video comments of the Chef Eric "Live" .Please click on the box>>
Thought of the week
"Nothing is impossible: there are ways that’s lead to everything, & if we had sufficient will we should always have sufficient means. It is often
merely for an excuse that we say things are impossible." Francois de la Rochefoucauld
Term of the Week
Harissa
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, & Tunisian cuisine. It is added to cous
cous, soups, pastas & other recipes. It can also be purchased in Middle Eastern stores in a can.
Finish The Jus: Saute onions in Olive Oil, until golden (5 mins) deglaze with marinade from lamb, reduce dry, add the lamb jus, simmer while
removing impurities from the top for 5 mins. Add Harissa & corn starch. Always dilute the corn starch in a bit of warm water, salt & pepper.
Whisk in the room temp butter. Keep warm.
Please visit this very interesting site
Serving Time: Roast the lamb rack in a hot oven (425°F/ 220°C), medium rare for 10 mins. Warm the tian in the same oven, unmold & cut,
slice the lamb, drizzle the sauce shown in the right picture.
Mango Crusted Lamb Rack, Fired Roasted Peppers & Artichoke Tian, Harissa Jus
Lamb, peppers & Harissa, classical North African Combination, sweet mango & harsh artichoke, make it perfect!
Preparation Time: 1hr30 Serves 4 Today 4 bottles…Are you ready to focus a little more this week?
The Day Before - Lamb Trimming & Marinade: Remove the fat cap from the lamb & all silver. Roast trimmings in a 400°F/ 200°C oven until
golden (20 mins) drained. Transfer in a braising pot & cover with water. Gently simmer until you have 3 cups of lamb juice. In the mean time
whisk: Hoisin, Soy, Rice Vinegar, Canola Oil & Fresh Ginger. Put the lamb racks in a large Zip Lock bag. Pour the marinade over it &
refrigerate. Turn the bag from time to time to ensure an even marinade.
Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!
Our Sommelier Kristian Recommends: 2005 Zweigelt - Gernot Heinrich - Burgenland - Austria.
It's aromatic, deeply colored and quite well endowed. the aroma of cherries, that wafts from the glass and the cool tangy flavor that unfolds on
the tongue with each successive sip recall the hedonistic delight of early summer
INGREDIENTS
Technique
Tian: Grill the pepper over an open flame, until the outside skin is black. Lock them in a plastic bag for 15 mins. Combine in a pot, cold water,
flour & 2 squeeze of lemon, stir until smooth. With a curved pairing knife, cut all around the artichoke, until you arrive at the heart (left Picture),
immediately submerge in cold lemon water or they will turn black. Simmer for 30 mins or until soft, cool down. Clean the boiled peppers of all
seeds & skin. In a baking pan, alternate layers of peppers & sliced artichokes, drizzling bread crumbs & egg wash between each layer. Bake for
20 mins in an oven (400°F/ 200°C).
Crust The Lamb: Remove the lamb from the marinade, pad the meat dry, save the marinade. In a mixing bowl with a spatula, mix: mango
(small dice), bread crumbs, egg & butter until smooth. Spread the mix on the lamb rack (center picture).