Chef Christine’s Culinary Column
Chef Christine’s Culinary Column
As the Chef in my family I make dinner every night. Jim oversees beverages and the other night he surprised me with something special. When I arrived home from teaching sold out cooking classes at the Catalina Cooking Store not only did he have dinner ready, he had a frothy, frosty French martini in hand when I walked in the door. For dessert he made me Valrhona Chocolate truffles rolled in macadamia nuts. He's a keeper!
Try these recipes and let me know if you enjoyed them as much as we did.
French Martinis (Makes two)
· Ingredients:
Ø 4 ounces Grey Goose vodka
Ø 4 ounces pineapple juice
Ø 4 ounces Chambord
· Method:
Ø Chill two martini glasses. Place one cup of crushed ice into a shaker. Add in equal parts vodka, pineapple juice and Chambord. Shake vigorously for about two minutes then strain the frothy mixture into the glasses and serve immediately.
· Tip:
Ø If you want to make a bigger batch, place all ingredients (except for the ice) in a large jar with a tight fitting lid and chill for at least one hour. Before placing the liquid into the ice filled shaker, stir it so that the ingredients are well mixed. Shake vigorously for two minutes, strain, then pour the libation into the prepared glasses. Repeat if you are entertaining more than yourselves and sip away!
Valrhona Chocolate Truffles (makes 8 truffles)
· Ingredients:
Ø 8 ounces Valrhona chocolate
Ø 4 ounces salted, roasted, macadamia nuts
· Method:
Ø Melt the chocolate over a double boiler (a pot of simmering water with the chocolate placed in a metal bowl on top of the simmering water). Make sure the simmering water does not come in contact with the bottom of the metal bowl. Stir the chocolate with a rubber spatula so that it melts evenly. Remove the bowl of melted chocolate and let cool for 10 to 15 minutes.
Ø Finely chop the macadamia nuts and place in a shallow container.
Ø When the chocolate is firm enough to shape into one-ounce balls use a one ounce ice cream scooper to make 8 truffles.
Ø Working with your hands, roll the chocolate into balls. Before the chocolate hardens roll each ball into the chopped macadamia nuts, skewer them then place them on a decorative plate.
Chef Christine Brown
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions.
With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience.
We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event.