Posts Tagged food

Recipe: Miss GG’s East Egg Cocktail

Courtesy of  Kendal Duque and Sepia: “This cocktail is one of the most simple on the menu, but it is my favorite. I really like how it came out and how all four components shine through in a refreshing balance. For me, this is a quintessential late summer cocktail.”

Miss GG's East Egg Cocktail

Miss GG's East Egg Cocktail

Ingredients

  • 1 oz / 30ml Lemon Juice
  • 1 oz / 30ml Chamomile Tea [Recipe Follows]
  • 1.5 oz / 45ml Thyme infused Honey Syrup [Recipe Follows]
  • 1.5 oz / 45ml Gin (preferrably a drier, juniper forward classic style gin)

Method

  • Stir, to bring up the honey and to integrate the tea
  • Add a splash of soda water
  • Garnish with a lemon wedge and sprigs of fresh thyme
For the Honey Thyme Syrup:
  • In a sauce pan, add 1 cup honey to one cup water along with a handful of fresh thyme.
  • Simmer for 10 minutes, remove from heat and let steep for another 60 minutes before straining out thyme.
  • Let cool before using.
For the Chamomile Tea:
  • Make a concentrated tea (using about twice as much as you normally would if just making tea to drink)
  • Let it steep for 15 minutes to build up a strong flavor as well as some tannins.
  • I brew the tea fresh every day before the start of the night and let it cool before using.

The cocktail can also be batched out to be made by the pitcher and just poured over ice (1 cup lemon juice, 1 cup tea, 1.5 cups thyme honey syrup, 1.5 cup gin, 1 cup soda water)

Why this name?

I get asked all the time about this because of the name.  It was suggested to me by my girlfriend to make a cocktail called the “Great Gatsby” - I liked the idea but did not want to call it Gatsby. So I started thinking about the location of the novel, the old money sea-side village of East Egg, driving around through seaside roads in a convertible, white suits, sun hats, elaborate parties, etc. So I said if they were drinking something during the day it would be chamomile tea if at night it would naturally be a gin cocktail. So I combined those two, then the natural complimentary items for chamomile are lemon and honey. But I wanted to add a bit of summer to it, an herb, so I decided on thyme. The soda just helps to open everything up a bit. I love the cocktail because it is both clean and refreshing but has a complexity to it, it also has a sweet element but finishes dry with a good amount of acidity.

But for the Miss G.G part… Gallit Greenspoon – my girlfriend and the one that got me thinking about this cocktail.

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Chef Bios: Kendal Duque

Kendal Duque

Kendal Duque

Kendal Duque grew up in a family of cooks. His maternal great-grandmother, known as one of the great cooks in Quito, Ecuador, was an inspiration to him as a child and a passion for cooking passed down the family lines to Kendal.

His family immigrated to the United States when he was young, and while studying at UC Berkeley, Kendal would often walk by the iconic Chez Panisse just to check out the menu. He quickly came to the realization that this was more than a passing curiosity and upon completing his thesis in Literature, he enrolled in culinary school. After graduating from Peter Kump’s New York Cooking School (1996), he began working under the legendary Julian Serrano, first at Masa (San Francisco) and then at the Bellagio (Las Vegas). After two years with Serrano, Kendal moved to Chicago and continued his working education, working in the kitchens of Jean Joho’s four-star Everest and then as sous chef on the opening team of the highly-anticipated Tru.

Inspired by all he had learned, Kendal went to Paris to stage at several Michelin-starred restaurants, soaking up all he could of the intense atmosphere. From Europe, he spent time working in NYC at the acclaimed Union Pacific, and he then returned to Chicago to work as the sous chef at NoMi. It was at NoMi Kendal met Emmanuel Nony, and a few years later, the two began collaborating on Sepia, one of the featured restaurants in the iPhone application 42 Restaurants.

Kendal decided to move on from Sepia in March 2009, to start his own restaurant. He was succeeded by Andrew Zimmerman, formerly chef de cuisine at NoMI and one-time chef at Mod and Del Toro restaurants in Wicker Park.

In 2009, Kendal had been a semifinalist for the James Beard Foundation’s Best Chef: Great Lakes award. With a degree in Latin American literature from the University of California, Berkeley, creativity is a defining characteristic of Kendal’s – it is the creative process he loves most about cooking and his style can be described as of the moment, good-spirited and filled with clean, pure, direct flavors. Simple, yet elegant.

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Free Recipe: Warm Chocolate Soup

This indulgent warm chocolate soup is an all-time favourite at Wild Honey, served with crème fraîche and chopped almonds.


Ingredients

For Soup:
  • 50g / 1,8oz dark chocolate, 60-70% cocoa solids
  • 50g / 1,8oz whipping cream
  • 50g / 1,8oz butter
  • 4 eggs, separated
To Serve:
  • Icing sugar, for dusting
  • Good handful of chopped almonds
  • 120-180ml / 4-6oz créme fraiche

Method

  1. Preheat the oven to 100°C / gas ¼ / 212°F .
  2. In a gently warmed bain-marie (or a bowl set over, but not touching, some gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.
  3. In separate bowls, lightly whip the cream to ribbon stage and beat the egg whites until standing in soft peaks, but being careful not to over-beat.
  4. Fold these into the chocolate
    mixture and immediately transfer to 4-6 individual ovenproof serving bowls.
  5. Bake for 9 minutes.
  6. Allow to stand for a minute or so after removing from the oven.
  7. Then sprinkle with icing sugar, scatter with chopped almonds and top with a spoonful of créme fraiche.
Tips:

The quality of the chocolate you use for this is quite critical to the flavour of the finished soup. Chef Anthony Demetre suggests you use Valrhona’s 66% cocoa solids.

Wild Honey (London):

Anthony Demetre and Will Smith, the team behind the successful Arbutus restaurant in Soho, launched their second site ‘Wild Honey’ in July 2007. Wild Honey continues in the same style as Arbutus – an award-winning combination of modestly priced great food and wine in an informal, friendly ambience. Wild Honey has a Michelin Star.

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Let’s see some of the restaurants!



With 42 Restaurants you’ll be creating at home the same dishes that are served in these fine places.

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Chef Bios: Michel Guérard

Michel Guérard

Michel Guérard

Michel Guérard along with Paul Bocuse, Pierre Troisgros, Alain Chapel, Alain Senderens, Jean Delaveyne and Roger Vergé is one of the most important Founding Fathers of the Mouvement Culinaire Français, precursor to the world-wide Nouvelle Cuisine Française.

Mr Guérard performed his apprenticeship as a pastry chef at Mantes-La-Jolie under Kleber Alix and moved on to work at a number of restaurants in Paris. It was while working as a pastry chef at the Hôtel de Crillon that he won the Meilleur Ouvrier de France Patisserie in 1958. He achieved his first Michelin star in 1967 at his restaurant Le Pot-au-Feu.

In 1974, along with his wife Christine Barthélemy, he restored the hotel, restaurant and thermal spa Les Prés d’Eugénie at Eugénie Les Bains, a thermal spa in the Group of the Chaîne Thermale du Soleil. The hotel and restaurant is the leading Weight-loss center in France, thanks to a new concept in cooking: Cuisine Minceur, now Cuisine Minceur Active®, which, with its scientific, sensory and playful approach, has redefined the relationship between Health and Nutrition. The Spa at Eugénie les Bains holds the record for foreign spa visitors, who make up 12% of their clientele.

Between 1990 and 1995 Mr Guérard served on the Municipal Council of Eugénie les Bains and used this experience to do a complete makeover of the town, thanks to an original bipartite development convention between the Société Thermale d’Eugénie les Bains, the Société familiale, and the Commune d’Eugénie.

42 Restaurants features a recipe from Michel Guérard’s 3 Michelin starred restaurant Les Prés d’Eugénie called ‘A Garden of Warm Truffle Purée Floating on a Chilled Green Pea Soup’. In his words: “This island floating in truffle juice on an iced pea velouté, evokes a quiet and fluid smoothness on the palate, unlike crusty fried dishes with footsteps crunching through snow.”

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Chef Bios: Ichiro Kubota

Ichiro Kubota from Umu

Ichiro Kubota from Umu

Over the coming weeks we will be adding some bios on chefs that we are featuring in the application. First up is Ichiro Kubota from Umu Restaurant in London.

Originally from Kyoto, Executive Chef Ichiro Kubota, moved to London in January 2004 to set up Umu. Kubota’s passion for food and cookery was nurtured at a very tender age as he watched his father prepare regional Kyoto dishes. Whilst in Kyoto, Kubota spent five years at the prestigious Tsuruya restaurant, the restaurant of choice for the Japanese Imperial Household. After leaving Tsuruya, Kubota moved to the traditional Kyoto restaurant Hassun, and worked alongside his father, who was the Executive Chef, for two years.

Kubota left Kyoto in 2002 and moved to the Michelin starred Hotel La Villa, Corsica, France. Here Kubota spent a year working his way around the kitchen, studying technique. After short spells at Duverger in Lyon and the three-starred Georges Blanc, Kubota met Marlon Abela, owner of MARC.

Ichiro Kubota’s focus at Umu is on introducing classic and re-invented true Kyoto cuisine to London, drawing on the best of ingredients and techniques.

Within 5 months of opening Umu, he was awarded a Michelin Star.

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