Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Posts tagged food

Nov 28

Roasted Turkey Recipes

As the saying goes, thanks giving will not be thanks giving without the famous roasted turkey.

 

We do deliver and make about a 100 turkey every year at the hotel, so as you can see, it is still very popular even here in China.

 

As there are many turkey recipes around, I chose to give you a simple yet easy to do at home recipe with common ingredient, easily found at your local market.

So take out your chopping board and get cooking.

Let me know how it turned out!!!.

1 x 14 pound fresh or frozen turkey (defrost)

1 lemon

1 cup fresh parsley leaves, chopped

1/4 cup fresh sage leaves, chopped

2 tablespoons fresh thyme leaves, chopped

Salt and pepper

1 tablespoon extra virgin olive oil

1 medium carrot, coarsely chopped

1 medium stalk celery, coarsely chopped

2 small onions, cut into quarters

4 tablespoons unsalted butter

2 cups sliced white mushrooms

1 cup sliced crimini mushrooms

1 cup sliced shiitake mushrooms

1 cup dry white wine

1/3 cup all purpose flour

Preheat the oven to 325° F degrees.

Remove the giblets and the neck from turkey cavity and discard the liver, then set aside.

Cut the neck into several large pieces. Rinse the turkey inside and out with cold running water and pat dry well. Place turkey, breast side up, on small rack on a large roasting pan. Add the  giblets and neck pieces in the pan around the turkey.

In a small bowl, zest the lemon, and squeeze out the juice, add the parsley, the sage, the thyme, the salt and freshly ground black pepper. Stir until well blended, then set aside.

In medium bowl, place the extra virgin olive oil, the carrot and the celery then add 2 tablespoons of the herb mixture to coat the vegetables. Place the vegetable mixture into the pan around turkey. Sprinkle remaining herb mixture around the body and the cavity. Add the lemon juice and zest, then the onions inside the cavity. Fold the wings under the back so they stay in place and tie them together with the legs.

Cover the turkey with aluminum foil and roast for 2 hours. Remove the aluminum foil and roast again for about 1½  hours.

About 20 minutes before the turkey is done, quick sauté the mushrooms in a nonstick pan with 2 tablespoons of butter with salt and pepper. Remove the pan from the heat and set aside.

When the turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into the pan. Place the turkey onto a large platter, and cover with aluminum foil to keep warm.

To finish the gravy„ strain the roasted turkey pan to get the natural juice, then discard the remaining vegetables and neck, but keep the giblets.

Place the roasting pan over a burner at medium high heat for 2 minutes, stirring constantly. Carefully add the wine and boil for about 3 minutes or until the wine is reduced by half, stirring until browned bits are loosened from the bottom of the pan. Add the turkey juice and reduce for about 10 minutes.

In a small sauce pan, melt the remaining of the butter and add the all purpose flour and make a small roux, then slowly add the roux to the turkey gravy. Simmer for about 2 minutes until you obtain a nice consistency. Check the seasoning and add if necessary. Strain the gravy into a nice sauce bowl.

Serve the turkey on your favorite platter and add the mushrooms around.

Happy thanks giving to all

 

Culinary yours

 

David Marteau

 

Global Chef

 

My latest cookbook on Amazon.com:

http://www.amazon.com/Creative-Cooking-Global-Kitchen-International/dp/0986812501

 

 

Facebook page: https://www.facebook.com/ChefDavidM

 

Twitter : https://twitter.com/DavidMarteau

 


Oct 21
Salmon terrine filled with salmon mousse. Pistachio glaze. #food

Salmon terrine filled with salmon mousse. Pistachio glaze. #food


Oct 11

Jul 4

mangosteen an odd tropical fruit!!!

Due to restrictions on imports, mangosteen is not readily available in certain countries. Although available in Australia, for example, they are still rare in the produce sections of grocery stores in North America and Europe. Following export from its natural growing regions in Southeast Asia, the fresh fruit may be available seasonally in some local markets like those of Chinatowns.

Mangosteens are available canned and frozen in Western countries. Without fumigation or irradiation to kill the Asian fruit fly fresh mangosteens had been illegal to import into the United States until 2007.[20] Freeze-dried and dehydrated mangosteen arils can also be found.

Upon arrival in the US, fresh mangosteens sold up to $45 per pound in speciality produce stores in New York City,[21] but wider availability and somewhat lower prices have become common in the United States and Canada within two or three years. Fresh mangosteens sell for around $8 a pound in the US. Despite efforts described above to grow mangosteen in the Western Hemisphere, nearly the entire supply is imported from Thailand. Canned mangosteens are also available in the United States for a much lower price, but much of the fruit’s unique flavor is lost in the canning process.

Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell is usually scored first with a knife; one holds the fruit in both hands, prying gently along the score with the thumbs until the rind cracks. It is then easy to pull the halves apart along the crack and remove the fruit. Occasionally, during peeling of ripe fruits, the purple exocarp juice may stain skin or fabric.

There is a legend about Queen Victoriaoffering a reward of 100 pounds sterlingto anyone who could deliver to her the fresh fruit.[Although this legend can be traced to a 1930 publication by the fruit explorer, David Fairchild, it is not substantiated by any known historical document, yet is probably responsible for the uncommon designation of mangosteen as the “Queen of Fruit”.

In his publication, “Hortus Veitchii”, James Herbert Veitchsays he visited Java in 1892, “to eat the Mangosteen. It is necessary to eat the Mangosteen grown within three or four degrees of latitude of the equator to realize at all the attractive and curious properties of this fruitThe journalist and gourmand R. W. Apple, Jr. once said of the fruit, “No other fruit, for me, is so thrillingly, intoxicatingly luscious…I’d rather eat one than a hot fudge sundae, which for a big Ohio boy is saying a lot.Since 2006, private small volume orders for fruits grown in Puerto Rico were sold to American gourmet restaurants who serve the aril pieces as a delicacy dessert


Jun 17

Century Eggs

Today, Century egg also known as Pidan in China have an history of 500 years. Originaly done as a way of preserving the eggs during harsher time, it is used today in many recipes. The one i particularly like is to have them in my Congee.Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, translucent jelly with little flavour. Do you like Century Eggs? What is your favorite recipe using Century Eggs?

Culinary Yours

David Marteau

Global Chef

 


Living in China, is a great priviledge and lots of fun. As per the cultural tradition, we just past yesterday the famous Dragon boat festival yesterday. Thus, a must was to eat the famous Rice Dumpling, and believe, we were given loads of it. As per the ancient tradition, Dragon boat festival or Duan Wu Jie, is commonly followed as per a very famous poet QU YUAN of the ancient state of CHU. According to the legend (or history), when the QING dynasty took over the state, he tied a very large rock around his waist and killed himself jumping into the river. As people were very fond of him, they went on boats looking for his body. Since they did not find it, they throw some rice dumpling into the river, hoping that the fish will eat them instead of his body. Thus the legend began. How do you celebrate the dragon boat festival in your country?

culinary yours

David Marteau

Global Chef


Jun 9

Goose feet, yet another Chinese delicacy!

Today, goose feet (web), once more considered a delicacy in Chinese cuisine, and even more priced than its counter part, chicken feet. Usually served at wedding banquets and sided with braised abalone or a sea cucumber. Braised very slowly in a broth of soya sauce, there are ample meat to eat. The soft skin and bones are a great great combination of textures. So, what are your thought about it?
 
Culinary Yours
David Marteau
Global Chef

Jun 3

Balut, a Philippine Delicacy!!!!

Today BALUT. Calling all my PINOY friends to help comment on this. Salamat!. A devellopping duck embryo, boiled and eaten in Southern Asian countries but mainly in Philippines, as it is considered a delicacy. Not for the feint hearted, which i think is based on cultures, usually eaten warm, as they are kept in sand bucket. The concept is to sipped the juice which is usually season with salt or vinegar depending on taste, then peeled and eaten as is. It usually takes between 8 to 10 days to fertilize the duck eggs before being cooked. Now, my question to you is, what are you having for dinner??
Culinary yours
Global Chef
David Marteau

May 31

Silky Chickens

Today, SILKY CHICKEN!! yes there is a different kind of chicken as we normally know it. Check this out. Used very often in Chinese cuisine with wolfberries and probably know to be of a medicinal purposes in a soup (but not true of course). nevertheless, considered a delicacy!! The Silkie is a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk. The breed has several other unusual qualities, such as dark blue flesh and bones, blue earlobes, and five toes on each foot, whereas most chickens only have four. They are often exhibited in poultry shows, and exist in several colors including red, buff, blue, grey, black, white, and many mottled variations.(source wikipedia), so did you learn somethin today? let me know if you ever had eaten one and how was it done?


May 29

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