Week 2 of Ratatouille! We’re getting into some good French food this week. I got to cook sous vide for the first time! It was great! Lots of these recipes come from inside Gusteau’s restaurant. There are actually just a handful of actual food dishes shown in the restaurant. There are just a lot of instances of the few dishes. I guess they are the most popular. So hold onto your rat-tails! It’s time for some more Ratatouille!
Also, if you haven’t had a chance to donate to our Patreon page, now is your chance to do it!
- layered yellow cake with pink and chocolate insides
- little cheesecake with strawberry
- Ratatouille (Ego’s mom’s style)
- Ratatoulle (Remy style)
- Pheasant comsume (don’t boil)
- mimolette cheese
- sole meuniere
- old wrapper
- chateau latour
- Sweetbread a la gusteau
- Microwave tooth pick’n chicken
- yellow pepper
- dried meat
- omelette with basil, peppers, cheese
- Roasted duck with red onions and carrots
- Remy’s soup
- tiered cake with heart on top
- Salade Compossee with peppers, shallots, asparigus
- seared scallops with beurre blanc – with caviar
- Sliced fillet mignon
- Sou vide Salmon Roullade
- Cake with glaze and raspberries
- Pudding with raspberry on top
- cake with pink frosting
- Gusteau’s Souffle
- Seared Beef and Wild Rice
- Lightningy roasted mushroom
- cheese and strawberry
- red onions
- garbage broccoli
- garbage strawberry
- poisoned apple core
- Mille-feuille with twist of lemon
Sous Vide Salmon Roulade with Asparagus Salad
We see a dish of a round pink thing served with veggies a few times.
At first I had no idea what that could be. A chef friend suggested that it was Salmon Roulade. Sure enough, that seems to be right because they do mention salmon amidst the background kitchen nois. Now the most common way to cook roulade is with a sous vide cooker. Sous vide is a method of cooking sealed food in a water bath to a precise temperature. Usually when you cook food in an oven or pan, you have the oven or pan really hot and you cook the food until the internal temperature reaches a certain temp. With sous vide, you keep the surrounding atmosphere of the food a certain temp and the food is done when that temperature has permeated through all the food. Sous vide is a lot easier to cook with an actual cooker, but cookers go for at least $100, and that’s for the cheapest of cheap. But there are ways to do it without a sous vide cooker. Thats what I did. It is a LOT harder… and you have to constantly monitor the food and it isn’t as precise. But it can work…and boy does it make it tasty!
- 2 6oz Salmon Fillets
- 5 cups very cold water
- 2/3 cups sugar
- 1 cup salt
- 2 tbs cooking oil
- 1 tbs butter
- 1/2 tsp garlic
- Sous Vide Cooker
- 2/3 cup white wine
- 1 tsp minced garlic
- 2 tbs butter
- 2 tbs olive oil
- 1 tbs fresh parsley leaves
- 1 1/2 cup spinach
- 2 tbs lemon juice
- Salt and Pepper to taste
- To make brine, combine water sugar and salt. Whisk until it becomes clear.
- Remove skin from salmon if necessary
- Cut each salmon filet in half
- Place the salmon in brine, place in fridge and let sit for 20-40 minutes.
- Take salmon out of brine and pat dry
- Spread a ~18in long sheet of plastic wrap on a flat surface.
- Place the salmon on one end and start rolling it in the plastic rap until it forms a cylinder. Make sure to roll tight. Do the same for each salmon piece
- Roll the ends of the plastic wrap so the salmon inside becomes air tight. Secure the ends with twine or clothes pins
- Set your sous vide cooker for 45ºC. Cook for 45 mins. (Note, if you don't have a sous vide cooker, you can follow instructions from this site: http://food-hacks.wonderhowto.com/how-to/cook-food-perfectly-home-with-super-cheap-diy-sous-vide-machine-0148452/ )
- While the salmon is cooking, prepare sauce by adding the white wine and garlic into a sauce pan over a medium-high heat.
- Reduce the wine to a little over half
- Add the butter in until melted, then add in the olive oil. Whisk until it emulsifies.
- Add lemon juice
- Add parsley leaves and salt and pepper
- Cook for 1 minute and remove from heat
- Add spinach. Mix.
- Once the salmon is done, cut each cylinder in half.
- Set the pan to a medium-high heat
- Melt 1tbs butter and 1/2 tsp garlic
- Place each halved salmon roll in the pan, cut side down.
- Sear until carmelized
- Serve on top of the sauce mixture.
- 6 asparagus stalks, heads only
- 2 cups heirloom baby carrots
- 5 shallots
- 1/4 cup white wine
- 2 tbs butter
- Salt and pepper to taste
- Melt the butter over medium high heat
- Add the shallots and cook until browned
- Reduce heat to medium
- Add the carrots and wine, cook for ~7 minutes
- Add the asparagus and salt and pepper
- Cover and let simmer for ~10 mins
Filet Mignon served on Sweet Potatoes and French Lentils with pan-seared onion and mushrooms
Another popular dish in the restaurant is this beef served on Sweet Potatoes and French Lentils.
In the background kitchen noise, filet mignon is mentioned. Filet mignon is a great and expensive cut of meat. But it is super tasty
- 2 6oz filet mignot cuts
- 2 tbs butter
- 1 teaspoon butter
- 4 large shallots, peeled and sliced
- 1 pinch salt
- 1 cup red wine
- 2 cups veal stock
- salt and freshly ground black pepper to taste
- Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes.
- Stir occasionally.
- Add red wine and bring to a simmer.
- Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy.
- Watch carefully, mixture burns easily.
- Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Pour sauce through a fine mesh strainer set over a container.
- Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue.
- Season sauce to taste with salt and black pepper.
- Reserve the shallots
- Set sauce aside and cook filet mignon
- Melt the butter over medium high heat
- Cook each side of the filet mignon for about 6 minutes while spooning the butter over the top
- Flip and cook the other side the same way
- Melt 1tbs butter
- Place the shallots in the pan and re-brown with some portobello mushrooms
- 1/2 C french lentils
- 1 sweet potato (peeled and cubed)
- 1 red onion (finely chopped)
- 5 cloves garlic
- 2oz feta cheese
- 6oz chantrelle mushrooms (roughly chopped)
- 1 tbs balsamic vinegar
- 1 tsp honey
- 1 beef bouillon cube
- fresh rosemary basil and thyme
- 2 Tbs + 2 tsp olive oil
- Preheat oven to 425ºF.
- In a bowl whisk together 1 tbs olive oil with honey and rosemary
- add the sweet potatoes and garlic.
- Toss and season with salt and pepper
- Spread potatoes and garlic on baking sheet and roast for 20 minutes, turning halfway.
- Meanwhile, heat 1tsp olive oil over medium heat
- Add the onion and season with salt and pepper
- cook until the onion starts bleeding
- Add the lentils, the bouillon cube, and cover the mixture with water so that it covers everything by 2 inches
- Bring to boil, then reduce to simmer
- cook for 20 minutes or until the lentils are tender
- Strain and set aside.
- Heat 1 tsp olive oil in a pan and add the mushrooms
- Cook until the mushrooms start to brown (5 mins)
- In a bowl, combine the garlic, potatoes, lentil mixture and mushrooms.
- Add balsamic vinegar and salt and pepper if needed
- Drizzle in 1tbs olive oil
Bundt cake with Lemon Glaze and Raspberries
This comes from a picture in the Anyone Can Cook Cookbook.
It looks like a bundt cake with a glaze and raspberries. Mine didn’t turn out as pretty, but it still was good.
- 2 c flour
- 1 tsp baking powder
- 4 tbsp. unsalted butter, softened
- ¾ c. sugar
- 2 eggs
- ¼ c. oil
- 2 tsp. pure vanilla extract
- ¾ c. buttermilk
- 1 tsp lemon rind
- 1 c. powdered sugar, sifted
- 2-3 tbsp. milk
- 1/2 tsp lemon rind
- Preheat the oven to 350 F.
- Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
- In a large bowl, cream the softened butter, lemon and sugar until fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing for about 1 minute after each addition.
- Add the oil and vanilla extract.
- Working directly over the bowl, sift the flour into the wet ingredients.
- Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
- Pour the batter into the prepared pan.
- Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean
- While cake is cooking, In a pan over low heat, add the powdered sugar.
- Add milk 1tbs at a time
- Add lemon rind
- Cook for 5 minutes. Don't bring to a boil.
- Chill and drizzle over warm cake.
Will it Help you Detect some Nuttiness?
Man, this might be my favorite week. The salmon was the best salmon I’ve ever had. The filet mignon would have been great, but I overcooked it a bit…we can’t always be perfect.
Salmon – 10/10
Asparagus Salad – 8/10
Filet Mignon – 8.5/10
Sweet Potatoes – 9/10
Onions and Mushrooms – 9.5/10
Bundt Cake – 9/10