"Recipes from the Chef's Kitchen"

Occidental

1475 Pennsylvania Ave. N.W.
Washington, D.C. 20004
1-202-783-1475

Executive Chef Patrick Bazin

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Potato and Roasted
Garlic Crusted Cod

Preparation:
1)   Sear cod in a saute pan on one side until
       golden brown.
2)   Smear the garlic paste on top of the cod.
3)   Crush the fried potatoes and put on top of
       the cod.
4)   Finish in a 350 deg f. oven for 7-9 minutes
       until done.
5)   Slice leek into rings and saute in butter for
       5 minutes or until tender.
6)   Put leek in the center of the plate, then lay
       the cod on top.

Ingredients for the Chive Butter Sauce:
1)   3 minced Shallots
2)   2 oz. White Wine
3)   2 oz. White Wine Vinegar
4)   2 tbs. Heavy Cream
5)   1/2 lb. Butter (cut into cubes)
6)   3 tbs. chopped Chives
7)   Salt and Pepper to taste

Preparation for the Chive Butter Sauce:
1)   Add shallots, wine and vinegar in a sauce pot.
       Then reduce by half.
2)   Add heavy cream.  Reduce by half.
3)   Slowly add butter.
4)   Add chives and season.
5)   Spoon around plate.

Ingredients:
1)   #1 Jumbo Lump Crabmeat
2)   1 bunch Cilantro
3)   1/4 cup chopped Chives
4)   3 tbs. Dijon Mustard
5)   3 tbs. Mayonaise
6)   3 Egg Yolks
7)   3 tbs. Heavy Cream
8)   1/2 cup Panko
9)   Salt and Pepper to taste
10) Kalidify Dough
11) A small amout of flour.

Preparation:
1)   Pick through crabmeat and remove the shells.
2)   Add the next 7 ingredients and mix together.
3)   Form into 2 1/2 logs.  Then put a wooden bamboo
       skewer in the center.
4)   Dip crab mixture into flour, then egg wash and
       wrap in Kalidify dough.
5)   Fry lightly until crisp.  Then remove wooden
       skewer.

Preparation:
1)   Heat sesame oil in a pan.
2)   Add vegetable and wilt for 2-3 minutes.
3)   Season with vinegar and salt and pepper.
4)   Put in the center of the plate with spring
       roll on top.

Ingredients for the Ginger-Lemongrass Vinaigrette:
1)   3 tbs. minced Ginger
2)   2 stalks Lemongrass - minced
3)   4 Garlic Cloves - minced
4)   4 Shallots - minced
5)   1 tbs. Olive Oil
6)   1 cup Veal Stock
7)   3 tbs. Soy Sauce
8)   3 tbs. Hoison Sauce

Preparation for the Ginger-Lemongrass Vinaigrette:
1)   Saute ginger, lemongrass, garlic and shallots
       in olive oil for 4-5 minutes.
2)   Add veal stock, soy sauce and Hoison sauce
       and reduce by half.
3)   Strain through a fine mesh strainer.
4)   Spoon around the plate

Ingredients for the French Toast:
1)   1 Broiche (cut into desired shapes)
2)   1 cup Almonds (toasted for 5-7 minutes)
3)   2 cups Milk
4)   3 Eggs
5)   3 tbs. Sugar
6)   1 tbs. Cinnamon

Preparation of the French Toast:
1)   Mix together milk, eggs, sugar and cinnamon
       in a mixing bowl.
2)   Soak Brioche in above mixture for 2 to 3
       minutes.
3)   Crush almonds and coat Brioche.
4)   Melt butter in a saute pan, add brioche, then
       cook for 3 minutes per side or until crisp.

Ingredients for the Warm Berry Compote:
1)   1/2 pint Blackberries
2)   1/2 pin Raspberries
3)   1/2 pint Blueberries
4)   1/2 cup sliced Strawberries
5)   1/2 cup simple Syrup (equal parts sugar and water)
6)   3 tbs. Butter

Preparation for the Warm Berry Compote:
1)   Saute berries in simple syrup for 3-4 minutes or
       until they start bursting slightly.
2)   Add butter, then spoon over the french toast.