"Recipes from the Chef's Kitchen"

Show 441

la Madeleine, Tyson's Corner
1915 'C' Chain Bridge Road
McLean, Virginia 22102
Chef Thierry Roboullet

Shrimp Pastis

1)  18 Shrimp
2)  3 oz. Diced Tomato
3)  3 tsp. Sliced Garlic
4)  15 oz. Beurre Blanc Sauce
5)  3 oz. Pastis (in squeeze bottle)
6)  3 tsp. Salt and Pepper Mix
     (four parts salt to one part black pepper)
7)  3 oz. Extra Virgin Olive Oil

Cooking Procedures:
1)  Heat a 10" saute pan over a medium flame.
2)  Add 1 oz. extra virgin olive oil to the heated pan.
3)  Once oil is hot, add shrimp, tomatoes, garlic, and the salt
      pepper. Saute approximately 2 minutes, until shrimp are
      almost cooked and garlic is browned.
4)  Remove saute pan from stove. Add pastis, keeping pan
      away from face as it will flame up.
5)  Place pan back on stove. Once flame is gone, add beurre
      blanc sauce and heat for 30 seconds.

3 tsp. Chopped Parsley

Served with:
Rice Provencale and Vegetable Bouquet.

Using a large round plate, place hot rice on one
  half of the plate.  Place the shrimp and sauce on
  top of the rice. Add chopped parsley. Portion
  vegetable bouquet on the other half of the round
  plate. Serve immediately.

Beef Wellington

1)  1 Beef Wellington
2)  3 oz. Burgundy Sauce
3)  Round Pastry Dough
4)  Mushroom Duxelle (See Recipe Below)

Cooking Procedures:
1)  Put some mushroom duxelle on bottom of the
      pastry dough.
2)  Place beef wellington on top of the mushroom
3)  Roll the dough over the beef wellington.
4)  Place the covered beef wellington on an
      an inverted sheet pan.
5)  Lightly brush  the pastry dough with egg wash.
6)  Cook at 400 deg. for 13 minutes, or until pastry
      is golden brown.

Mushroom Duxelle
1)  Quartered Mushrooms
2)  6 oz. Red Wine
3)  1 oz. Diced Onions
4)  1 oz. Shaved Garlic
5)  5 oz. Black Pepper
6)  1 oz. Beef Base
7)  3 Bay Leaves

Cooking Procedures:
1)  Place all ingredients into a sauce pan.
2)  Reduce slowly until all liquid has evaporated. This
      will take almost 1 hour.
3)  Remove from heat.

 Lavender Honey Creme Brulee

1)  1/2 Cup Heavy Cream
2)  4 oz. Sugar
3)  8 oz. Egg Yolks
4)  1 oz. Vanilla Bean
5)  4 oz. Whole Milk
6)  4 oz. Lavender Honey

Cooking Procedures:
1)  Bring milk to a boil.
2)  Infuse the vanilla beans in the milk for at least
      10 hours.
3)  Mix sugar, egg yolks, and lavender honey.
4)  Add cream and milk. Strain.
5)  Bake at 225 deg. for one hour.

Bread from La Madeleine

Good Eating!!!