"Recipes from the Chef's Kitchen"

Show 504

Bailiwick Inn
An elegant historic inn located in
Old Town Fairfax

4023 Chain Bridge Rd.
Fairfax, Va. 22030

Lindsey Gustin and Sous Chef Joshua Darr

Mesclun Greens with a
Sesame Ginger Vinaigrette

1)   2 3/4 oz. Rice Wine Vinegar
2)   1 oz. Ginger Juice
3)   9 1/2 oz. Peanut Oil
4)   1 oz. Sesame Oil
5)   1 oz. Plum Sauce
6)   Salt and Pepper to taste
7)   Mesclun Greens

1)   Grate fresh ginger and squeeze the pulp to extract
       the juice.
2)   Place the vinegar, ginger juice, and plum sauce in
       blender and mix on low for one minute.
3)   While the blender is on low, slowly add the remaining
4)   Blend until smooth.
5)   Pour the dressing over the mesclun greens.

Tuna Steak with
Ginger-Carrot Broth

1)   1 medium fillet of tuna
2)   3/4 cup diced Shallot
3)   1 tbs. diced Garlic
4)   2 1/2 cups peeled and diced carrot
5)   1 oz. Sesame Oil
6)   1 oz. Peanut Oil
7)   6 cups Chicken Stock
8)   1 tbs. chopped Cilantro
9)   3 oz. Grated Ginger
10) 3/4 cup dry white Wine
11) 1 tbs. Cornstarch dissolved in 3 tbs. of water

1)   Sear tuna on each side.  Then place the tuna in
       an oven at 350 deg for 3 minutes or until done.
       Set aside.
2)   Sweat shallots and garlic in both oils on a low
       heat.  Do not brown.
3)   Add white wine and simmer until reduced by
4)   Add chicken stock, carrots, ginger and cilantro
       and simmer until carrots are tender.
5)   Put in blender and puree.
6)   Strain thru a fine china cap and return to heat.
7)   While stirring, add the dissolved cornstarch.
8)   Place tuna on the center of a plate and arrange
       the broth around the tuna.
9)   Rice and vegetables are optional.

Napolean of White
Chocolate Cheesecake

1)   Two lbs. Cream Cheese
2)   Ten oz. Sugar
3)   Four Eggs
4)   Five oz. White Chocolate, grated

1)   Place cream cheese, chocolate and sugar in mixer
       with whip.
2)   Mix at medium speed, scraping the bowl as
       necessary, until well blended.  Add eggs, one at a
       time.  Whip at high speed for 3 or 4 minutes.
3)   Place batter in a greased 2" half-hotel pan, cover
       with foil and bake in a water bath at 350 deg for
       90 minutes.
4)   Let cool and refrigerate.
5)   Assemble with berries, mint and tuiles (see recipe

1)   Four oz. Sugar
2)   Four oz. Butter
3)   1/3 cup Dark Corn Syrup
4)   2 tbs. Grand Marnier
5)   One tbs. Orange Zest
6)   Four oz. Flour

1)   Simmer sugar, butter, corn syrup, orange zest and
       grand marnier.
2)   Blend well.
3)   Put flour in a bowl and whisk in the warm liquid
4)   Spoon batter onto a silpat and bake to a golden
5)   For a flat cookie, allow to cool.
6)   For a cup shape bowl, place warm cookie over an
       inverted coffee cup and allow to cool.

Good Eating!!!