Culinary Studio Culinary Art 2024.June
Ingredients
| Dried figs |
20g - Finely chopped |
| Dried dates |
20g - Finely chopped |
| Cream cheese |
20g - Softened to room temperature |
| Blue cheese |
20g - Softened to room temperature |
| Prosciutto |
As needed - Cut into bite-sized pieces |
| Baguette |
As needed - Thinly sliced and lightly toasted |
Garnish
| Roasted almonds, cashew nuts, pink pepper |
As needed |
Method
- Mix the cream cheese and blue cheese together until well combined.
- Add the dried figs and dried dates to the cheese mixture and mix thoroughly.
- Wrap the mixture with prosciutto and place it on a baguette slice. Garnish with pink pepper.
- Arrange on a plate and serve with almonds, cashews, or other nuts as a side.
Culinary Studio Karinary Art 2020.Oct.
Ingredients
| Pumpkin (net weight) |
250g ... Peel and cut into bite-sized pieces. |
| Cream cheese, blue cheese |
20g each ... As desired. |
| Mixed beans (canned) |
60g ... Drain excess water. |
| Corn (canned) |
30g ... Drain excess water. |
Seasoning
| Salt |
1/3 tsp |
| Pepper |
A dash |
Garnish
| Honey |
As needed |
| Pickled red onion |
As needed |
Other
| French bread (batard) |
1 small loaf |
Instructions
- Steam the pumpkin for about 10 minutes. Mash while still hot and season with salt and pepper.
- Cut the French bread in half and hollow out some of the bread. Mix the removed bread crumbs with the mashed pumpkin.
- Once slightly cooled, gently mix in the mixed beans, corn, and cheeses.
- Firmly stuff the mixture back into the hollowed-out French bread. Chill in the freezer for 30 minutes, then slice into 1.5cm-thick pieces.
- Plate the slices and serve with honey or pickled red onion as garnish.
Culinary Art Kitchen 2023.March
Ingredients
| Ground meat (beef and pork blend) |
100g |
| Onion |
60g ... Finely chopped |
| Mushroom |
2 pieces ... Julienned |
| Salad oil |
2 teaspoons |
| Butter |
10g |
| All-purpose flour |
1 tablespoon |
| Walnuts |
10g ... Roasted and coarsely chopped |
| Raisins |
10g ... Rehydrated and coarsely chopped |
| Frozen puff pastry sheets |
2 sheets |
| Egg yolk |
1 ... For glazing the pastry |
Seasonings
| Red wine |
1 tablespoon |
| Ketchup |
2 tablespoons |
| Worcestershire sauce |
1 teaspoon or more |
| Salt |
1/3 teaspoon |
| Coarsely ground black pepper & nutmeg |
To taste |
Garnish
| Italian parsley |
As needed |
| Parmesan cheese |
As needed |
| Honey mustard |
As needed |
Instructions
- Heat salad oil in a frying pan and sauté the onion and mushroom until softened. Add the ground meat and cook until browned.
- Add red wine to step 1, simmer until reduced, and then stir in the Seasonings.
- Add butter, sprinkle with flour, and mix to combine. Transfer to a tray to cool, then mix in the walnuts and raisins.
- Defrost the frozen puff pastry at room temperature (about 5 minutes). Use 7cm and 4cm cutters to make 6 large circles (7cm) and 6 smaller rings (4cm). Layer the rings on the circles using egg yolk as glue. Chill in the refrigerator for 30 minutes.
- Place the filling from step 3 in the center of the pastry. Brush the edges with egg yolk.
- Bake in a preheated oven at 210°C for 12-15 minutes. If the surface browns too quickly, cover with foil. Sprinkle the baked pies with Parmesan cheese and serve with Italian parsley and honey mustard.
