The Metropolitan Grill PresentsChocolate Pistachio PateMakes 4 orders
12 oz White Valrhona chocolate or other, at least 35% cocoa content4.5 cups Heavy cream6 oz butter1 oz Frangelico liquor 5 oz Valrhona dark chocolate or other, at least 70% cocoa content6 oz egg yolk9 oz butter8 oz sugar6 oz Dutch cocoa2 cups heavy cream1-cup pistachio
1. Melt white chocolate, first amount of butter, and cream over a double boiler. Mix until combined.
2. In a separate bowl, melt dark chocolate, add frangelico, and mix until combined.
3. In a stand mixer fitted with a paddle attachment, cream egg yolk, second amount of butter, sugar, and Dutch cocoa until smooth, creamy, and light. About 8 minutes.
4. In a separate bowl, whip heavy cream until medium peaks form.
5. Fold melted dark chocolate into creamed butter mixture until incorporated then fold whipped cream into the mixture until combined.
6. Oil molds to aid in releasing pate, then line with plastic wrap. Fill molds with dark chocolate mixture half way then smooth. Next fill with white chocolate mixture. Chill molds until white chocolate is set. Fill the molds with the remaining dark chocolate mixture. Chill until set.
7. Un-mold pates and coat with chopped pistachios. Slice and serve..
Roquefort Cheesecake With Grapes and Red Wine Reduction
Makes 8 orders
.5lb Roquefort cheese about one cup24 oz cream cheese (softened)1cup sugar1/3cup AP flour3large eggs8oz sour cream2tsp vanilla1ea cheesecake mold with crust in the bottom (see recipe for crust)1 bunch red grapes1 bottle red wine (reduced to 1 cup)
Beat the cheeses and sugar together until smooth.
Make sure you incorporate plenty of air into them.
Add in your flour and one egg at a time until mix in.
Add in sour cream and vanilla.
When fully mixed put in to cheesecake mold that has the crust in the bottom of it ready to go.
Bake at 350 for 45min to 1 hour's pull and let cool at room temp for 1 hour.
Then cool in the refrigerator for 2 more hours then cut and serve with grapes and red wine reduction.
Herbed Cracker Crust
.5 cup Cracker crumbs (your choice of brand or you make them at home if you like)1 oz melted butter1tsp salt
Mix well and place into the cheesecake mold. (Push together firmly until a solid crust forms)
This will take a bit of effort but will pay off with your guests being very impressed.
Tenderloin Crostini with Wild Mushroom RelishMakes 6-8 servings
1 ½ lb. Beef tenderloin whole tenderloin, trimmed of excess fat and silver skin1 Tbsp. Kosher salt1 tsp. Pepper coarse ground from mill24 each Olive oil crostini 1 ¼ lb. Roasted wild mushrooms 2 cups Stone ground mustard aioli
Olive oil crostini:
Take a fresh baguette, slice off the end, and then cut ¼" slices off the baguette.
Place the slices on a baking pan.
Brush the baguette slices evenly with olive oil.
Place the slices in the oven and bake at 350 degrees for 6-8 minutes, or until the baguette is lightly golden and just crisp.
Remove and cool at room temperature.
Roasted Wild MushroomsMakes 1 ¼ lb.
1 lb. Portobello mushrooms stems removed, gill trimmed, diced ¾"1 lb. Shiitake mushrooms stems removed, sliced ¼"½ lb. Chanterelle hard stems removed, quartered1 Tbsp. Garlic fresh, minced½ cup Olive oil1 ½ Tbsp. Fresh lemon thyme no stems, minced1 Tbsp. Fresh rosemary stems removed, minced fine½ cup Sherry2 tsp. Kosher salt1 tsp. Black pepper, coarse ground from mill
Toss the mushrooms with the olive oil, garlic, salt, pepper, lemon zest, rosemary and thyme.
Layout on a baking pan and bake for 7-10 minutes at 375 degrees. (Mushrooms will be slightly golden)
Pull the mushrooms out of the oven and deglaze the pan and the mushrooms with the sherry.
Transfer the mushrooms from the pan to a bowl; stir the mushrooms to blend the sherry flavors evenly.
Place the mushrooms in the refrigerator to cool.
Stoneground Mustard AioliMakes 2 cups
1 ½ cups Mayonnaise1 tsp. Garlic cloves, fresh, minced fine2 Tbsp. Lemon juice1 Tbsp. Dijon mustardTo taste Salt2 Tbsp. Stoneground mustard2 Tbsp. Fresh Italian parsley, leaves only, finely chopped2 Tbsp. Fresh basil, leaves only, finely chopped
Mix ingredients together well in a small mixing bowl, transfer to a clean dish, wrap and store refrigerated until needed.
Season the beef tenderloin with the salt and pepper; heat a heavy gauge sauté pan over high heat.
When the pan is hot, place the beef tenderloin in the pan and sear each side for 2-3 minutes or until lightly browned.
Remove from the pan and place on a baking tray to roast in the oven at 400 degrees.
Roast the tenderloin for 8-10 minutes (for medium rare) remove from oven and allow to rest for 5 minutes before slicing.
To slice the tenderloin, cut the tenderloin in half lengthwise and separate the two pieces. Cut the tenderloin widthwise into ¼" slices.
Place the olive oil crostini on a serving platter, top with a slice of the beef, top the beef with the roasted mushrooms and drizzle with the stone ground mustard aioli.
Serve immediately.Copyright © 2014, Los Angeles Times