Cook books

Madeira Poached Pears

For Madeira Poached Pears you will need:

NOTE: I do the pear the day before, optional, but I like to give the pears more time to soak in the poaching syrup and chilled. If you have time, sprinkle some toasted almonds or pecan on top of the ice cream.

The Pears

6 Barlett pearrs ~~~ they should be quite firm, not over~ripe or they will dissolve when poached.

Pour ice cold water & squeeze 1/2-3/4 of lemon juice in a non~reactive mixing bowl (glass, ceramic, stainless)

Peel the pears.

Place the prepared pear into the cold lemon water, which will prevent them from discolouring. Let them sit in the lemon water while preparing the poaching solution

The Poaching Solution

3 cups of Madeira wine (Casa dos Vinhos - 5 years old, a lower priced madeira, good for cooking)2 Tbs lemon juice

3/4 cup granulated sugar/maple syrup (do not use confectioners sugar) - I used 1/4 maple syrup and 1/2 cup of granulated sweetener for baking.

I wrapped mulling spices from william soloman in cheeseclothes like a teabag -- cinnamon chips, orange rind, whole allspice, wholes cloves, cinnamon oil, orange oil -- or simple 1/2 tsp of cinnamon powder should work

A few drops of natural vanilla and/or caramel extract if you like (optional)

To a non~reactive saucepan (enamel, stainless, etc), add the wine, lemon juice, sugar and mulling spice/cinnamon.

Stir over medium heat until all are incorporated and then cover and bring to a low boil. Now add the pear (make sure the solution covers at least one side of the pear).

Allow the pear to simmer for about 15-30 minutes, turning with a slotted spoon.

The pears will become soft and fragile, be a little careful.

After about 15-30 minutes, remove from heat and allow the saucepan of pears to cool, covered. This resting time is actually important. The timing depends on how soft you like the pear to be and the size of the pear.

You can serve now or chill the pear in the solution in the fridge overnight for next day use. Some people don't like the pear chill, then serve on the same day.

While the pear are draining, boil down the Madeira syrup to reduce it's volume to about 1/2 or less. NOW..., everything can be set aside for later.

Spoon a puddle of the Madeira syrup.

Drip 1 Tsp of the syrup onto the cream (mascrophone or ice cream or whipped cream).

Citrus Marinated Salmon with Orange Confit

Inspired by Thomas Keller's French Laundry Cookbook

Ingredients:

1 side salmon, skinned and boned

Citrus Marinade

finely zest of 1 orange, 1/2 lemon, 1/2 line, 1/2 grapefruit

1/3 cup of Hamalyian crystal pink salt

2 tbsp sugar

1 tbsp freshly grounded white pepper

Orange Confit

4 navel oranges

1/2 cup of Simple Syrup - 1/2 cup each of s ugar and water reduced to 3/4 cup of simple syrup

1/2 tsp white wine vinegar

Eating so many salmon these years, I actually got a little bored of it until I read Keller's receipe. The salmon is cured and flavoured with ground citrus zest.

1) Trim the salmon - trim the salmon of its thin fatty belly flap and cut off the last 2-3 inches of the tail end (reserve them for another use). Trim off any dark flesh.

2) Prepare the citrus marinage

- combine the marinade ingredients in a bowl, stirring with a fork to break up any clump

3) Sprinkle half of the marinade down the center of aluminium foil (longer than the fillet) and srread it into the shape of the fillet. Place the fillet on it and sprinkle the remaining marinade over the fish. Fold the foil into a pocket. place it on a baking sheet and weight it lightly in the fridge for 2-3 hours.

4) Remove the marinated fish from the foil, rinase of the marinade and dry the fillet thoroughly.

5) Cut it into pieces of 3" by 1" wide. Let the fish stand at room temperature for about 30 mins to an hour.

6) Pour enough olive oil to cover the fish in a pan. Heat the oil to 110F. Put the salmon pieces in the oil and heat them for about 10 mins. Maintain the oil at 110F by moving the pan on and off the heat as necessary. When the salmon is cooked, remove the fish from the pan and drain briefly on paper towels.

7) Peel the oranges including all the white pith and membrances. Bring the simple syrup and white wine vinegar to a boil. Pour over the orange segments and let cool to room temperature.

Keller's cookbook also has the pea shoot Coulis for this dish which I skipped. Instead of expensive caviar, I used the roe that usually use for California rolls.

8) Place warm orange sections side by side to form a rectangle in the center of each serving place, set the fish over than oranges and garnish with caviar. Dust each plate with a pinch of citrus powder.