Recipes – Page 2 – Chef Michael Rockwood

January 31, 2022February 1, 2022Recipes

Apple Pie Filling

Ingredients: 4 medium Granny Smith apples 100 grams Dark Brown Sugar 3 grams ground cinnamon 3 grams ground nutmeg 50 ml bourbon or water 50 grams unsalted butter 6 grams kosher salt 20 grams cornstarch 13 ml water Cooking Method: Peel, core, and slice apples. (Dice apples if making a tartlet) Melt unsalted butter over low heat with brown sugar and bourbon When the butter is melted add cinnamon, nutmeg and kosher salt and bring to a boil. Make a slurry with the cornstarch and water Pour the slurry into the butter, whisking constantly to avoid lumps (add in slowly) Bring the mixture back to a boil, add in the apple mixture to the butter Stir the apples until they are slightly soft. […]

November 30, 2021November 12, 2021Recipes

Pumpkin-Orange- Ginger Soup

Ingredients: 250g Carrots, peeled and diced 250g Celery, diced 1 small Spanish onions, diced 2000g Pumpkin, peeled, seeded and diced 1000ml Vegetable Stock 1000ml Orange juice 30g Fresh Ginger, peeled and sliced thin 10g Kosher Salt 10g Black Pepper 4g Freshly ground Nutmeg Cooking Method: In a large stock pot, bring the Vegetable stock to a boil with the pumpkin, celery, carrots and onion Cook the vegetables until tender Add in the orange juice and ginger, simmer until ginger is tender Add in the fresh nutmeg, salt and pepper Allow the pot to simmer for ten minutes Remove from the heat and puree smooth in a blender

September 28, 2021September 28, 2021Recipes

Brown Butter Ice Cream

Ingredients: 5 ea. egg yolks 400 ml Whole Milk 946 ml Heavy Cream 226 g Unsalted Butter 10 g Kosher Salt 250 g Brown Sugar Cooking method: Brown the butter in a sauce pot and let cool completely, skim away most of the solids. While the butter is cooling, combine milk, cream and brown sugar in a sauce pot and simmer until sugar is dissolved Temper the egg yolks with the warm dairy mixture Mix until everything is combined and pour back into the sauce pot Using a rubber spatula continuously stir the mixture on medium low heat until the batter thickens (nape) Add in the brown butter, mix until everything is incorporated. Pour the mix into the ice cream […]

April 30, 2021April 27, 2021Recipes

Roasted Radishes

Ingredients: 2 bunches radishes 22 ml blended oil 10 ml Olive oil 10 g fresh thyme 2 pinches of Kosher salt 1 lemon, zested and juiced Cooking Method: Preheat oven to 450 degrees F and line a baking sheet with a silmat Trim off green leaves and cut radishes into halves Stir blended oil, olive oil, lemon juice and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt before roasting. Roast in the oven for 10 minutes Rotate the radishes Roast in the oven for 10 minutes Sprinkle lemon zest over the radishes

March 26, 2021January 29, 2021Recipes

Fig Vinaigrette

Ingredients: 6 ea. 14.11 oz Jars Fig Jam 3 ea. 14.11 oz Jars Red Wine vinegar 1 QT Water 2 QT Blended Oil Cooking method: Empty the Fig Jam jars into a large round container Fill each of the fig jam jar half way with red wine vinegar and close the lid Shake the jars to get all the fig jam and pour into the round container Add in the water Mix with the immersion stick blender While mixing slowly pour in the Blended Oil Yields: 5 QT’s

February 26, 2021January 29, 2021Recipes

Gingerbread Doughnuts

Doughnut Ingredients: 150g All Purpose Flour 10g Gingerbread Seasoning 3g Baking Powder 3g Baking Soda 50g Dark Brown Sugar 3g Kosher Salt 1 Egg 110ml Milk 50ml Molasses 30g Unsalted Butter, melted Doughnut topping Ingredients: 113g Unsalted Butter, Melted 100g Granulated Sugar 10g Gingerbread seasoning Although Gingerbread is associated with the holiday season, I enjoy this dessert with a cup of coffee throughout the year. Cooking Method: Doughnuts: Preheat the oven to 350 degrees Combine all of the dry ingredients into a large mixing bowl Combine all the wet ingredients into a bowl Combine the wet ingredients to the dry ingredients and mix until the batter is incorporated. Transfer the batter into a piping bag Using an Gastroflex Savarin Mold, […]

January 29, 2021January 28, 2021Recipes

Gingerbread spice mix

Ingredients: 20g Ground Cinnamon 15g Ground Ginger 15g Ground Clove 20g Ground allspice 1 whole Nutmeg kernel freshly grated Around the holiday season, I substitute gingerbread seasoning for ground cinnamon in Mousses, cakes and pies. Cooking Method: Use a micro plane to grate the nutmeg kernel into a bowl Combine remaining ingredients into the Nutmeg bowl Mix and store

November 30, 2020November 30, 2020Recipes

Olive Oil Mayo

Ingredients: 4 Egg Yolks 35 ml Lemon Juice, Fresh (roughly one lemon) 60 ml Water 80 ml Avocado Oil 50 ml Blended Oil 80 ml Olive Oil 10 g Kosher Salt Using this olive oil mayo is a great way to add additional flavor element to those leftover thanksgiving sandwiches or my personal favorite use, a dip for French Fries Cooking Method: In a food processor, combine Egg Yolks, Lemon Juice and water Process for five minutes, until the egg yolks have lightened in color and volume has increased With the processor running slowly add in the blended oil, avocado oil followed by the olive oil to form an emulsion Add the salt Refrigerate before use

October 30, 2020October 15, 2020Recipes

Roasted Butternut Squash Soup

Ingredients: 15g Blended Oil 500g Carrots, peeled and diced 500g Celery, diced 2 small Spanish onions, diced 2000g Butternut Squash, peeled, seeded and diced 2000ml Vegetable Stock 10g Kosher Salt 10g Black Pepper 4g Freshly ground Nutmeg I like to serve this with some homemade whipped cream and toasted pumpernickel croutons Cooking method: Preheat the oven to 350 degrees Toss the diced vegetables in a large bowl seasoning with oil, salt and pepper Roast the Butternut Squash, Celery, Onion and Carrot for 15 minutes In a large stock pot, bring the Vegetable stock to a boil Add the roasted vegetables to the stock Add in the fresh nutmeg Allow the pot to simmer for ten minutes Remove from the heat […]

September 28, 2020August 20, 2020Recipes

Beer Cheese Sauce

Ingredients: 15 lb New York American cheese 6 lb smoked gouda cheese 1 QT heavy cream 2 Qt Milk 3 Qt Lager Beer 1 1/2 c All Purpose Flour 1 lb. Unsalted Butter This is a great and simple cheese sauce for Mac and Cheese or to pour over French Fries or Brussels Sprouts. Cooking Method: Peel the rind off the smoked gouda Shred all the cheese in a food processor Scald the milk and cream in a heavy saucepan over medium heat. In a separate saucepan over low heat melt the butter. When it’s bubbling, add the flour and whisk until slight golden color. (Roux) Add the hot milk/Cream in a steady stream. Add in the Beer Bring the […]