Posts tagged "Ludo Lefebvre"

Lobster-Vadouvan-web

Recipe: Lobster Vadouvan, Udon

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Lobster Vadouvan, Udon”

Recipe: Lobster Vadouvan, Udon

Chef: Ludo Lefebvre

Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles

Serves 6

Ingredients:

Lobsters:

8 quarts water

2/3 cup distilled white vinegar

2 tablespoons kosher salt

3 each live whole Maine lobsters (about 1 1/2 pounds each)

3 tablespoons salted butter

2 tablespoons clarified butter

Broth:

3 tablespoons acacia honey

2 each shallots, very thinly sliced

2 tablespoons unsweetened rice vinegar

1 tablespoon sherry vinegar

2 cups plus 2 tablespoons purified water

2 tablespoons cornstarch

2 each lemons, segmented

2 each oranges, segmented

2 each pink grapefruits, segmented

Kosher salt

freshly ground white pepper

6 ounces dried udon noodles

6 each baby bok choy

2 ounces enoki mushrooms, ends trimmed

6 each baby rainbow carrots, very thinly sliced lengthwise

Vadouvan Butter:

6 tablespoons unsalted butter

6 tablespoons Vadouvan (see recipe)

Fleur de sel

freshly ground white pepper

Method

To prepare the lobsters:

Combine the water, vinegar, and salt in a large pot and bring to a boil over high heat. Once the water boils, add 1 lobster and immediately turn off the heat. Let the lobster cook gently in the hot water for 3 minutes. The lobster will be medium-rare at this point, which is what you want since the meat will be sautéed later. Remove the lobster from the hot water and immediately place it in a large bowl of ice water to cool. Repeat with the remaining 2 lobsters, returning the water to a boil before placing each in the water.

Remove the tail, claw and knuckle meat, keeping the tail and claw meat intact. Discard the shells. Cover the lobster meat and keep it refrigerated until ready to serve.

To make the broth:

Bring the honey to a boil in a heavy large saucepan over medium-high heat. Stir in the shallots, then deglazed with the rice vinegar and sherry vinegar. Stir in the 2 cups of water, and slowly bring it to a boil. Mix the cornstarch in a small bowl with 2 tablespoons of water to form a smooth thick paste. Gently whisk the cornstarch mixture into the boiling water, and continue whisking for 1 minute to blend it well. Then add all the citrus segments, and simmer gently for 25 minutes, or until the broth reduces and forms a nice light sauce and the citrus segments break apart. Season the broth to taste with salt and white pepper.

To make the vadouvan butter:

Slowly melt the butter in a heavy small saucepan over medium-low heat. Add the vadouvan, salt, and white pepper. Remove the pan from the heat and let infuse for 10 minutes.

To serve:

Cook the bok choy in a heavy large pot of boiling salted water just until crisp-tender, about 1 minute. Using tongs, transfer the bok choy to a plate and set aside. Return the water to a boil and cook the noodles until they are al dente, stirring often, about 4 minutes. Drain and set the noodles aside.

Meanwhile, heat the clarified butter in a large nonstick sauté pan over medium-high heat. Add all the lobster meat and sauté for 2 minutes on each side. Add the salted butter, and baste the lobster pieces with the melted butter until the lobster meat is just cooked through, about 1 minute. Using tongs, transfer the lobster meat to a baking sheet lined with paper towels to absorb any excess butter. Season the lobster with salt and pepper.

Reheat the broth over medium-high heat, if necessary. Add the noodles, bok choy, mushrooms, and carrots, and simmer for 2 minutes. Season the broth to taste with salt and pepper.

Divide the broth, vegetables, and noodles among 6 wide soup plates. Top with the lobster meat and drizzle the vadouvan butter all over. Serve immediately.

Vadouvan

Makes about 2 cups

2 pounds onions, peeled and cut into 1-inch pieces

2 pounds shallots, peeled and halved

12 each garlic cloves, peeled

1/4 cup grapeseed oil

1 teaspoon fenugreek seeds

1 tablespoon thinly sliced fresh curry leaves (optional)

1 tablespoon ground cumin

1 teaspoon ground cardamom

1 teaspoon brown mustard seeds

3/4 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/2 teaspoon hot red-pepper flakes

1/4 teaspoon ground cloves

1 tablespoon kosher salt

1/2 teaspoon freshly ground white pepper

Working in 3 batches, pulse the onions in a food processor until they are coarsely chopped. Transfer the onions to a bowl after each batch is pulsed. Repeat with the shallots then the garlic.

Heat the oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then add the onions, shallots, and garlic and sauté until they are golden and browned in spots, 25 to 30 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a heavy large rimmed baking sheet with parchment paper.

Grind the fenugreek seeds in a clean coffee grinder or with a mortar and pestle. Stir the ground fenugreek into the onion mixture along with remaining ingredients.

Transfer the onion mixture to the prepared baking sheet and spread the mixture as thinly and evenly as possible over the baking sheet. Bake, stirring occasionally with a skewer to separate the onions, until well browned and barely moist, about 1 hour. Cool completely.

P1010720-web

Recipe: Gougeres – French Style Cheese Puffs

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Gougeres – French Style Cheese Puffs”

Recipe: Gougeres – French Style Cheese Puffs

Chef: Ludo Lefebvre

Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles

Serves 4

Ingredients:

Yield – 3 dozen

125 ml milk (1/2 cup plus ½ tbsp)

125 ml water (1/2 cup plus ½ tbsp)

100 grams unsalted butter (7 tbsp)

150 grams flour (1 ¾ cups)

4 each large eggs

200 grams grated gruyere cheese (1 ¾ cups)

Pinch of Salt

Method

Preheat the oven to 400 degrees.

Prepare a baking tray and line with baking parchment paper.

Pour the water and milk into a large saucepan and add the butter and salt. Turn up the heat and the second that the butter has melted, turn down the heat and add the flour all at once, stirring constantly with a wooden spoon.

When the flour is amalgamated, roughly 5 minutes, and the paste is smooth, remove from the heat.

With the pan off the heat, continue to stir for about 3-5 minutes or until the paste is just warm, but do not overheat (this process dries the dough).

Put the dough ball into your mixer (can be done by hand as well).

Add the eggs one at the time, mixing at low after each addition until well incorporated before the next.  After the 4th egg has been mixed in, add the cheese and mix for about 30 seconds (the cheese will slightly melt).

Transfer the dough to a pastry bag and squeeze out small round droplets of dough on baking tray.  If you don’t have a pastry bag, you can simply use a spoon.

Bake in the preheated oven for about 20-25 minutes, depending on the size, until they have risen and are golden brown.  To impress your friends, serve warm, right out of the oven.

LudoLefebvre

A Minute with the Chef: Ludo Lefebvre

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Ludo Lefebvre”

Q & A

“Chef Fest is by far one of my top two food events in the world.  It’s the true definition of a “workcation”.  When you’re in such a beautiful location, it’s hard to call anything work.  This makes it extra special for the guests because all of the chefs are totally relaxed and just so happy to share what they love to do: cook and interact with the guests!  With a bounty of local ingredients, it’s fun to take some traditional recipes and give them an “island style” twist.”

1) First Dish I remember cooking:

The French equivalent of shepherd’s pie (hachis parmentier) with my mom.  

2) What prep to you hate to do? Love to do?

I don’t really hate anything about cooking.  I love everything from the prep to the cleaning up.  If I walk into a dirty kitchen and I have to clean before I cook, then I guess you could say I hate that.

3) What food is your guilty pleasure?

Ice cream sundae, especially the one from McDonalds.

4) If you weren’t a chef what occupation would you like to try and why?

An architect.  I love to design and build.  My grandfather was an architect and it has always fascinated me.

5) What or who inspires your culinary creativity and why?

I get asked this question all the time.  There is no one answer.  I get inspiration everywhere.  It can come from books, travel, visiting restaurants, from a simple “moment”.  No one can predict inspiration.  It just happens.  Hawaii is a great source of inspiration!

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Event Lineup