Increase the degree: Chefs recommend dishes with alcohol
Text: Evgenia Skvortsova
In alcohol consumption, as in many other things, the main thing is moderation.. Various alcoholic beverages are also used in cooking, because in small quantities (just a few grams) they can make the taste of a hot dish thinner, and the dessert is more aromatic. It is almost impossible to get drunk from such food: there is too little alcohol, and when heated, it also evaporates, leaving only the taste of a noble drink. Together with the chefs of Moscow restaurants, we chose 7 recipes with the addition of wine, brandy, port and even vodka.
Homemade pasta with smoked trout and vodka
The chef Jamie's Italian's recipe in Moscow, Dmitry Sim
The strong taste of smoked fish softens and at the same time contrasts with the taste of oyster mushrooms and zucchini, ideally combined with homemade pasta. Pure alcohol for this dish is not accidentally chosen: vodka has no “extra” flavoring notes, but it well enhances the aroma of other ingredients.
INGREDIENTS:
PREPARATION:
In a bowl, thoroughly mix the flour with the egg. Knead the dough with hands until there are lumps in it. Form a ball and wrap in food film. Put aside for 15-20 minutes.
Expand the dough, stretch a little hands, and then thinly roll out with a rolling pin. Sprinkle with flour on top. Form a double roll out of dough, wrapping the edges on opposite sides towards each other. Cut across a large knife approximately every centimeter. Bring the knife to the bottom perpendicular to the cut in the middle of the double roll and lift the resulting noodles (talolini). Carefully divide it into separate ribbons by hand.
In a pan, fry zucchini, oyster mushrooms and half the salmon in olive oil over medium heat for 5-7 minutes. Add vodka. When alcohol is evaporated, put onions and fennel. While stirring, fry the mixture over low heat for another 3-5 minutes.
Boil the tagliolini in salted water (keep on fire for no longer than a minute), and then put in the pan to the vegetable mixture. Add the second half of salmon and soft cheese. Mix everything well. Pour in vegetable broth and, stirring slowly, cook over low heat for another 5-7 minutes.
Put the pasta on a plate, sprinkle with lemon zest and pangrattate on top. Add salt and pepper to taste.
Mascarpone pancakes with brandy sauce
BUONO chef Christian Lorenzini's recipe
Christian Lorenzini treated this dessert to celebrities such as Naomi Campbell, Paris Hilton, Sting and Mick Jagger. According to him, pancakes with brandy can surprise anyone. Cognac (one type of brandy) is perfectly suited for making desserts. In the composition of the fruit sauce, almost any option - Armagnac, sherry brandy, arbun - allows you to get walnut-vanilla notes.
INGREDIENTS:
PREPARATION:
In a bowl combine egg, salt and a teaspoon of sugar. Add a third of a glass of milk and mix.
Sift flour and add to the egg-milk mixture in portions, stirring constantly - there should be no lumps in the mixture. Then, pour a thin stream of the remaining milk and mix.
In a pan, melt half the butter and bake the pancakes, frying on both sides until golden brown. Put them on a plate.
Melt the remaining sugar and butter in a pan. Gently pour brandy, orange and lemon juice. Wait until the mixture boils and thickens slightly. Put pancakes in it and let them soak up the sauce.
Put pancakes on a plate. Top surface evenly lubricate mascarpone. Fold the pancakes so that the cheese is inside. Top with fresh berries and pour over the remains of fruit sauce.
Melon gazpacho with sherry
The recipe of the chef of the restaurant "Tarantino" Victor Apasev
Cold soup is the perfect lunch on a hot summer day. Melon gazpacho sounds like a gourmet option, but cooking it is really easy. The list of its ingredients includes sherry - a dry alcoholic beverage with a straw tint and notes of almond, which is very refreshing in combination with melon juice. The recipe is designed for six servings.
INGREDIENTS:
PREPARATION:
In a bowl, mix melon, bell pepper, celery and mint leaves. Insist 3-4 hours.
Add sherry, cream, olive oil, tabasco sauce and garlic to the mixture.
Soak the breadcrumbs in water for 10 minutes, then add to the mixture.
Grind everything in a blender. Salt to taste and cool.
Papardelle with porcini mushrooms and brandy
TheMadCook Brand Cook Recipe Maxim Volkov
Another paste, from which it is easy to lose your head. This time the emphasis on mushrooms, which brandy gives a delicate woody flavor. It is not necessary to use elite cognacs with a long exposure - easier and cheaper options will do.
INGREDIENTS:
PREPARATION:
Cut the white mushrooms into cubes, put them in the pan and fry in olive oil for 20-25 minutes (the mushrooms should give almost all the water).
Pour brandy. When alcohol is evaporated, add boscayola and vegetable broth or water. Stir and bring to a boil.
Boil the homemade noodles in water (2.5 minutes over medium heat).
In a bowl, mix the flour and cream thoroughly. Then pour the mixture into the boiling broth with mushrooms and wait until it thickens.
Add parsley leaves, cherry tomatoes, noodles and parmesan. Mix well. Add salt and pepper to taste. Put on a plate and sprinkle with extra virgin olive oil.
Foie gras in port wine with applesauce
Le Restaurant Chef's Recipe Jeremy Uruti
This is an upgrade of the famous French cuisine: Jeremy Uruti offers to cook goose liver in a classic way, but to surprise with its serving and impeccable decoration. Port wine sauce (ideally use a Rubi-type drink with a rich fruit and berry bouquet) will add foie gras juiciness. The finished dish turns out to be very satisfying - and it will be appreciated not only by meat lovers, but also by those who adore fruit desserts.
INGREDIENTS:
PREPARATION:
Put the goose liver in the pan and simmer with salt and pepper on low heat for 15-20 minutes. Then cool slightly and cut into slices about 1 cm thick.
In a saucepan, mix the port with a teaspoon of sugar, put on a slow fire and evaporate until the mixture thickens.
Cut small balls from half of the apples, put them in a vacuum food bag and cook in water for 15 minutes. The remaining fruit pulp is placed in a saucepan and cook on low heat for 30 minutes. Then beat in a blender until mashed, add a teaspoon of sugar and lemon juice.
Roll in flour, foie gras, fry on both sides and cook for 2-3 minutes in the oven, heated to 180 degrees.
Add apple balls and blueberries to the port wine sauce. Warm up applesauce.
Put on a plate warm apple puree and foie gras. Top with sauce and garnish with balls of apples, fresh berries, thyme and rosemary blossoms.
Warm rabbit cake and wine
The recipe of the brand chef Funny Cabany Mark Statsenko
According to the chef, it is best to cook a cake with dry red wine (for example, merlot or chianti), which you like to drink from a glass, but you can use the inexpensive tableware - it will also make the taste rich. In the finished pie 6 servings. If you wish, you can take care of the original serving: put a poached egg on top of each piece, put a paste of dried tomatoes on a plate and decorate the dish with celery sticks and green onion feathers.
PREPARATION:
Skip the rabbit meat through a meat grinder using a large grill.
In a bowl, thoroughly mix the ingredients for the dough. Put in the fridge for 20-30 minutes.
In a large frying pan, mix all the ingredients for the sauce. Add scrolled meat. Put the pan on a slow fire and simmer until tender.
Take the dough out of the fridge and roll it out in a baking dish.
Remove the pan from the heat and put the contents into a pan with dough. Add cream, one egg, milk, butter, leek and chechil cheese. Sprinkle with vegetable oil, salt and pepper to taste.
Preheat oven to 180 degrees. Bake the cake for 8 minutes, then remove and coat with egg yolk. Bake again in the oven for 8 minutes, bake at the same temperature. Sprinkle the finished cake with parmesan and smoked paprika.
Dessert "A la Pavlova" with rum cream
TheMadCook Brand Cook Recipe Maxim Volkov
The classic recipe for the famous Anna Pavlova cake from Oceania has been rethought in a new way: there are no cakes and whipped cream, but there is a delicate cream, berry jam, and still a lot of meringue and fresh berries. Dark rum in the composition of the cream leaves a caramel flavor, and the dessert itself seems more airy and lighter, like the movements of a ballerina, after whom he is named. The recipe is designed for 4 servings.
PREPARATION:
Prepare the cream: combine in a bowl the egg yolk with sugar, starch and flour. In a skillet, mix the milk, rum, lemon zest and vanilla, put on the fire and bring to a boil. Then pour the yolk mass and cook in a saucepan until thick.
Prepare the berry jam. To do this, mix berries with sugar in a saucepan and cook for 15 minutes on medium heat. Then cool, chop the mixture in a blender and punch through a sieve.
Put on a plate in layers: meringue, cream, berry jam, fresh berries, cream again, berries and nuts, meringue. Decorate with mint.
Photo: restaurant press service, Kondor83 - stock.adobe.com, chandlervid85 - stock.adobe.com, denio109 - stock.adobe.com, Giuseppe Porzani - stock.adobe.com, Boris Ryzhkov - stock.adobe.com