Featured Foods
Below are some of Chef Angus McIntosh's favorite recipes.
OAT TUILE
200 G Oats (ground fine in vita)
800 G Water
200 G Milk
180 G Birch Syrup
50 G Butter
10 G FDS
50 G Crѐme Fraiche
20 G PHXG
Procedure:
1. Bring the water, milk and maple syrup to a simmer in a 4L pot. Whisk in the oats and cook until very tender
2. ( overcooked)
3. Stir in butter, fds, PHXG and crème fraiche.
4. Place appareil in vita-prep and blend till smooth.
5. Place on the silpats on a sheet tray and bake at 320*F( Medium Fan setting)* for 30-40 minutes until evenly colored
6. Reduce heat to 250*F and bake until crisp.
7. Let cool. Keep dry till service.
Creamy Whiskey Emulsion
Serving 3L
200 G DAB Fat
1 K Meaty Dry Age Bones (1”x1”)
500 G Shallot (diced)
6 Each Cloves of Garlic ( en chemise)
50 G Peppercorns ( lightly crushed)
500 G BC Farms Whiskey
1,500 G Chicken Stock
500 G Veal Stock
Reduce and skim 15min
300 G Heavy Cream
1 Bay Leaf
75 G Beurre Maine
100 G Crème Fraiche
100 G BC Farms Whiskey
25 G Worcestershire
Method
-
In the 10L rondeau over medium heat, add the fat and caramelize the bones
-
Add the shallots, garlic, and peppercorns. Sweat
-
Remove rondeau from the fire and add whiskey, return to fire and flambé (be aware and alert)
-
Add veal stock and heavy cream, simmer for 20 minutes
-
Strain the sauce through the china-cap and press solids
-
Return the sauce to a small sauce pot and bring to a simmer
-
Whisk in beurre manie, cook out flour for about 5 minutes
-
Transfer to a vita-prep, blend till smooth
-
Adjust seasoning with fresh whiskey, worcestershire, and crème fraiche
-
Strain and chill rapidly
