Jun 12, 2012

Mustard Risotto...just a note...

...made a mustard risotto! Really simple and tastes great with red meat. Just add some whole grain mustard to your "normal" white wine risotto...

Jun 5, 2012

Aspargus in truffle earth and orange hollandaise


Great sauce for cold dishes like aspargus...
I placed some orange hollandaise at the bottom of the dish above - covered with truffle-earth and white "Seeländer" aspargus.

Ingredients:

  • Juice of 1 large orange
  • 2 Eggyolks
  • 1 Tablespoon (Cornstarch like Maizena)
  • 125 g Butter
  • Salt, white Pepper

  1.  Mix the orange juice with the egg-yolks and the cornstarch in a metal bowl - set over a pot with boiling water and whisk until you have a nice, thick foam. Be careful not to heat the eggs to much otherwise they will curdle
  2. Set the bowl aside and slowly whisk in the melted butter - season with salt and pepper
  3. Let cool 
  4. Whisk before serving

For the truffle earth:

  • 1 egg
  • 1 egg yolk
  • 150 g soft butter
  • 40 g parmesan cheese, grated
  • 40 g black truffles, chopped finely chopped
  • some drops of truffle oil
  • 40 g ground pine nuts
  • 180 g flour
  • black food colouring
  • salt

  1. Put all ingredients in a large bowl and mix well - add enough food color until the dough is dark
  2. Divide the dough in 4 portions and wrap with plastic wrap - place in fridge for 3 hours
  3. Unwrap the dough, cut in pieces and place on a backing sheet with backing paper and bake at 160 C for about 12 min. (or until the dough is dry)
  4. Remove from oven and let cool completely
  5. Crumble the dough with your hands - keep in dry place
To assemble:
Cook white asparagus tips until tender
Place some truffle earth at the bottom of a flower pot, add some orange hollandaise and place the asparagus in the earth. Finish with some more truffle earth and garnish with chervil

Jan 6, 2012

Avocado Mint Salat with Crab and Lime



Ingredients:

For the avocado salad:

Juice of 1 lime
3 Avocados
3 tbs chopped mint
3 tbs sesame oil
Salt

  1. Dice the avocados and mix with the lime juice, mint and sesame oil
  2. Season with salt

For the crab salad:

400 g cooked and cooled crab meat
juice of 1/2 lemon
1/2 red bell pepper diced
5 tbs mayonnaise
Salt and pepper
Dash of tabasco

  1. Mix all ingredients in a bowl, season with salt, pepper and tabasco

For the Lime gel:

Juice of 3 limes
80 g sugar
1 dl water
2 sheets of gelatin

  1. Soak the gelatin in cold water for 10 min
  2. Heat the sugar and the water in a pan until the sugar is dissolved, add the lime juice
  3. Add the gelatin leaves to dissolve
  4. Let cool
  5. Mix with a whisk to obtain a smooth mass

To finish:

Fill a ring mold with the avocado salad, add the crab meat and top with rucola and aged apple vinegar. Decorate with the lime gel.

Jun 30, 2011

Vegetable Salad

Vegetable Salad - Tarragon Vinaigrette - caramelized Garlic - white Polenta

Foie gras Brulée


Foie gras Brulée mit Aprikosen Profiterol

Goat Cheese Risotto and crispy Duck





Goat cheese risotto with thyme and honey glazed duck

Ingredients:

  • 200 g Risotto Rice
  • 4 - 5 dl home made vegetable stock
  • 70 g Butter
  • 5 tbs soft goat cheese
  • 2 tbs fresh thyme
  • Salt, Pepper, white wine vinegar

For the duck:
  • 3 duck legs fresh
  • enough duck fat to cover the duck legs
  • 1 spring of thyme
  • 1 spring of rosemary
  • 3 bay leaves
  • kosher salt
  • 5 tbs soy sauce
  • 4 tbs honey
  • Salt and pepper
  1. Rub the duck legs with the kosher salt, thyme, bay leaves and rosemary, cover and keep in fridge over night
  2. Remove the salt form the duck legs, put the meat in a pot and cover with the warm duck fat
  3. Add the herbs
  4. Cook in the oven for 2-3 hours at 160 C
  5. Remove from oven and let the duck cool off in the fat
  6. Remove all the bones form the duck legs and shred the meat with your hands
  7. In a skillet, heat some some of the duck fat and sauttee the duck meat until brown and crispy
  8. Add the honey and soy sauce, season with some salt and pepper
Prepare the Risotto, add the goat cheese, the thyme and a dash of vinegar
Top off with the crispy duck.

Seafood


Meeresfrüchte - Wasabi - Wakame Salat - Absinth Schaum - Pistazienöl - Limettengel

Potato cooked in its own earh, bacon snow, porcini milk and ashes


(Seeländer Kartoffel in der Erde gegart - Speckschnee - Steinpilzmilch - Kohle)

Ingredients:
For the potatoes:
  • 4 medium sized potatoes (Ditta)
  • 4 pounds of earth, cleaned and stones removed
  • 8 leaves of cabbage
  • Fleur de sel
  • 2 Napkins or cloth
  1. Peel the potatoes
  2. Place the half of the earth in a oven safe dish
  3. Cover with the napkin
  4. Place 4 cabbage leaves on the napkins and put the potatoes on the leaves
  5. Cover the potatoes with the rest of the cabbage leaves and cover with the second napkin, so the potatoes don't come in contact with the dirt
  6. Cover with the second part of earth
  7. Place in oven at 170 C for 4-6 hours - depending on the size of the potatoes
For the bacon snow:
  • 300 g of bacon
  • 400 g of tapioka starch
  1. Cut up the bacon and place in a pan
  2. Heat up the bacon over low heat until all the fat has dissolved, keep the bacon oil
  3. Mix the bacon oil with the starch to obtain a snow like consistency - set aside
For the porcini milk:
  • 200 g porcini mushrooms cut in dice
  • 2 dl of milk
  • Salt to taste
  • Cornstarch
  1. Heat the milk with the mushrooms and keep at 40C for 30 min
  2. Keep the milk in the fridge over night
  3. Strain through a fine mesh sieve
  4. Heat the milk, season and adjust the consistency with cornstarch, let cool
Place the potato on a plate, season with fleur de sel, garnish with the bacon snow and the porcini milk and some ash.

Mar 8, 2011

Selection of pralinés with Ricola Disc


For the Ricola disc:

  • 1 Bag of Ricola candy (Cranberry or Orange / Mint)
  • 1 Silicone baking mat
  1. Heat the oven to 100 C
  2. Blend the candy to a fine powder
  3. Spred about 1 Tablespoon of the powder on the mat - repeat with all the Ricola powder
  4. Be carefull not to place them to close togehter
  5. Heat in oven untill melted - take out and let cool
For the sesame tuile:

  • 125 g sugar
  • 60 g white sesame
  • 35 g white flower - sifted
  • 50 ml fresh orange juice
  • 60 g butter melted
  1. Preheat oven to 180 C
  2. In a bowl mix the sesame, flower and sugar - add the juice and mix again
  3. Add the melted butter
  4. Place small balls of the mixture on a sheet of baking paper - dont place them to close together!
  5. Bake in the oven for 6-9 minutes or until they have a golden brown colour
  6. Take out and let cool
  7. Yields about 30 pces.
For the chestnut / Absinth pralinés:


For the balsamic vinegar pralinés:

For the chili pralinés:

Mar 6, 2011

Clear Tomato Bouillon with Basil Oil




For the Bouillon:
  • 8 ripe Tomatoes
  • 2 Table spoons Rosemary chopped
  • 2 TS Thyme
  • 1.5 TS coarse Salt
  • 2 Tea spoons black pepper corns
  • 2 Table spoons white wine vinegar
  • 1 TS sugar
  • pce. of cloth and some string to drain
  1. Wash and chop the tomatoes roughly and combine with all the other ingredients in a large bowl
  2. Mix with a blender
  3. Fill the ingredients in the cloth or kitchen towel, tie together and hang over a bowl in fridge over night
  4. Collect the clear top of the soup and keep in fridge - re season if needed
For the basiloil:
  • 1 bunch of fresh basil leaves
  • 2 dl of a neutral oil (vegetable- or peanut oil)
  1. Blanch the basil for 10 to 15 seconds
  2. Cool in ice water
  3. Dry the basil leaves with kitchen paper
  4. With a blender mix the oil with the basil until very smooth, let stand for 6 hours, stir occasionally
  5. Drain the oil in a coffee filter so you get a nice, clear green oil
  6. Serve with the chilled tomato bouillon

Feb 10, 2011

Menu Cecil 26. März 2011
**
Karamellisiertes Eigelb gefüllt mit Tapenade
**
Bielersee Felchen mit Mais und Erbsen-Minz Püree
**
"Erde"
Kartoffeln und Karotten in der Steinpilzerde
**
Philippe's gemischter Salat:
Kopfsalatschaumsuppe - Karotten - Ingwerflan und Langustine
**
Rekonstruierte Bernerplatte:
In Mandelmilch gegarter Speck, Moutarde en grains - Eis
"Dürri Bohne" Mousse und Kartoffelstock Grissini
**
Escabèche vom Kabeljau an Safransirup
**
Erfrischung:
Weisse Gazpacho
**
Rindshohrücken in der Gemüseasche
Folienkartoffel
Lakritz Essenz
***
Canard à l'orange
**
Käseteller:
Chèvre Royal - Parmesan Velouté - Sbrinz Tuile
**
Chocolate "Thank you" Bag:
Geräucherte Schokolade, Liegengebliebenes Fastnachtsschöggeli,
Schokoladen - Anis - Krachpraline
Philippe's Schokoladen Parfum (Für Damen)
**
Done - Fertig - Finito:
Sauternes und Trauben Tartelette, kristallisieter Honig
Espresso Löffel und
Limetten Serviette
***
Start: 19:00
Preis: 125.-
Reservation unter 032 323 15 00 oder
info@lececil.ch

Feb 1, 2011

Mozzarella Soup with Anise toast and Bacon oil

For the bacon oil:

  • 200 g bacon, uncooked
  • Vegetable oil
  1. Cut the bacon in small pieces and put in a pan
  2. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min.
  3. Remove the pan from the stove, cover with cling film and let stand at room temperature over night
  4. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve
  5. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups
For the anise toast:
  • 1 toastbread, whole
  • 2 tea spoons anis seed, ground
  • Some pastis
  • Fleur de sel
  1. Remove the crust of the bread and cut lengthwise in to long sticks
  2. Toast the bread on all sides just bevor serving
  3. Brush with some pastis, sprinkle with anis seed and fleur de sel
For the soup:
  • 1 shallot
  • 1/2 teaspoon butter
  • 5 mozzarella di bufala balls - cut in medium size pieces
  • 8 dl cream (50% fat)
  • 2 dl milk
  • Salz and white pepper
  1. Sweat the shallot in a medium sized pan with the butter, without letting the shallot take colour
  2. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C
  3. Add the cheese and slowly(!) let it melt
  4. Season
  5. Strain before serving to remove the unmelted mozzarella
  6. Drizzle some bacon oil on the soup and serve with the anis toast

Dec 24, 2010

Fir smoked scallops on granny smith relish


Crunchy, zesty apples combined with warm, fir smoked scallops.... thats all the comment you need.

For the Granny Smith apples:
  • 2 Granny Smith apples
  • 1 dl of apple juice
  • 2 tea spoons of lime juice
  • 2 table spoons of sugar
  • 1 sheet of gelatin, soaked in cold water
  1. Cut the apples (skin on) in burnoise
  2. Blanch for a very short time - the apples still have to be crunchy - cool in cold water
  3. Mix the sugar with the lime juice and mix with the apples
  4. Heat the apple juice and desolve the gelatin, let cool a bit
  5. Mix the gelatin with the apples and store in fridge
For the scallops:
  • 4 large and 4 small scallops
  • 2-3 branches of clean and fresch fir, rinsed with warm water
  • Maldon sea salt
  • 1 smoking bag (you can get that at Migros)
  1. Rinse the scallops under cold water and dry with paper towel
  2. Pack the fir in the smoking bag, place scallops on top
  3. Close the bag thightly and place in oven (150 C) for 10 min
  4. Take the apples out of the fridge, stir and place on plate and on top of a turned wine glass, using a round mold, the same size of the scallops
  5. Place the smoked scallops on the granny smith apples and sprinkle with Maldon sea salt
  6. Cover with the glass and serve

Dec 18, 2010

Salmon three ways (Mousse / tartar with ginger / cooked in caramel)


For the Salmon cooked in caramel:

  • 4 pce. of salon cut in cubes of 1.5 cm
  • 8 EL suger
  • 2 dl Water
  • 0.5 dl white wine
  • Fleur de sel
  • Mini fork
  1. Caramelize the sugar to a medium - dark brown in a stainless steel pan
  2. Deglace with the water and white wine, bring to a boil
  3. Add the salmon cubes and let simmer for 3 min
  4. Remove the salmon, place on plate and season with fleur de sel, add the fork
For the tartar:

  • 12 EL fresh salmon cut in brunoise
  • 2 EL red bell pepper in brunoise
  • 1 EL yellow bell pepper in brunoise
  • 3 TL ginger, grated
  • 2 TL dill, chopped
  • 2 EL red onion chopped
  • 1 TL Cayenne pepper
  • Season with salt
  • Add all ingredients in a bowl, mix and sesaon
For the mousse:

  1. 150 gr smoked salmon
  2. 150 ml heavy cream
  3. 150 ml fish stock
  4. 20 ml pastis
  5. pinch cayenne pepper
  6. 1 drop of sosa cardamom flavour liquid
  7. Salt and pepper
  • Mix the fish and the fish stock in a blender or hand mixer to a very fine puree
  • Strain trough sieve
  • Add cream, pastis, cayenne, cardamom flavour and season with salt and pepper
  • Fill in to 0.5 bottle of isi Thermo whip, add 1 capsule and chill in frige for 1 hour. Shake bevor serving

Dec 13, 2010

Braised Veal cheeks with celeriac purée



Ingredients:
  • 1 kg veal cheeks (have to be ordered in advance at your butcher)
  • Salt and pepper
  • 1/2 Onion chopped
  • 1 carrot chopped
  • 1/4 celeriac chopped
  • 2 bay leaves
  • 1 dl red wine
  • stock to cover
  • 150 g bruonise of carrot and celeriac, blanched
  1. Season the veal cheeks with salt and pepper
  2. Heat some oil in a heavy pot, sear the veal on both sides, add the vegetables, roast for 2 min. and deglace with the red wine
  3. Cover the meat with the stock and add the bay leaves
  4. Let simmer at medium heat until the meat is tender (about 1.5 hours) Add stock if needed during the cooking process, so the meat is always covered
  5. Remove the meat, and strain the remaining liquid
  6. Discard the vegetables and cut the meat in small dices
  7. Add the blanched vegetables, the meat and the stock, season if needed
  8. Serve in soup bowl or glass, garnished with parsley

Nov 10, 2010

Menu December 11. Cecil Bar Biel - All recipes and fotos will follow!

Menu
***
Braised Veal cheeks and celeriac puree
**
Salmon in 3 different ways: Salmon tartar with ginger / salmon mousse / salmon poached in caramel
**
Clear tomato bouillon with basil oil
***
Fir smoked scallops on granny smith relish, served in hickory smoke
**
Cookie flavoured granita
**
Vodka marinated whitefish wrapped in lardo and sprinkled with orange salt
**
Mozarella soup, anise bread and bacon oil
**
Mini cones filled with avocado mousse and chorizo chips
**
Tenderloin filled with shrimp on pumpkin /salsify terrine - portwine reduction
**
Fried chèvre on caramelized olives
**
Selection of pralinés on ricola disk
**
Capri sun gummi bear with red bull air
***
*
Reservation under 032/323 15 00 or info@lececil.ch
Price: 96.-
Start: 19:00

Jun 17, 2010

Scallop tartar with papaya and lime crème fraîche & Marinated trout tartar with granny smith and vodka




For the scallop tartar:
Ingredients:
  • 12 fresh scallops, diced
  • 3 tablespoons papaya diced
  • 3 teaspoons chervil
  • salt and white pepper
  1. Mix all the ingredients in a bowl, season with salt and pepper - keep in refrigerator

For the lime sauce:
  • juice of 1 lime
  • 5 tablespoons crème fraîche
  • zest of 1/2 the lime
  • salt
  1. In a small saucepan reduce the lime juice to half, slowly add to the crème fraîche until it tastes slightly sour
  2. Add, lime zest and salt
  3. Serve the tartar and garnish with the lime crème fraîche and some chervil

For the trout tartar
Ingredients for the marinade:

  • 2 fresch trouts - filleted, skin on
  • 40 g lemon balm roughly chopped
  • 30 g sea salt or fleur de sel
  • 15 g sugar
  • 1 teaspoon crushed black peppercorns
  • 1 tablespoon olive oil
  • 4 cl vodka
  • juice of 1/2 a lemon
  1. Mix all ingredients in a flat dish, make sure the trout is covered with the ingredients - keep in fridge for 24 hours. Covered.
  2. Turn over the trouts every six hours, so they get alot of flavour from the marinade
For the tartar:
Ingredients:

  • 50 g Granny smith apple diced
  • 50 g cucumbre diced
  • 1 tablespoon lemon balm diced
  • 1 tablespoon olive oil
  • 1 shallot diced
  1. Remove the skin form the trout filets and dice the fish
  2. Mix all other ingredients in a bowl
  3. Usually there is no salt needed (you put some in the marinade, remember?) but you may add some if needed
  4. Serve the tartar on a plate, garnish, place a big glass up side down on the plate and place the scallop tartar on the foot of the glass

Mar 14, 2010

Fisch in crispy chicken skin on red wine shallots


A unusual combination: Tender Fischfilet wraped in crispy chicken skin. Served with selleriac puree, red wine shallots and carrot-ginger air.

Ingredients:
For the fisch wrapped in chicken skin:
  • 600 g fisch filets ( I used sea bass)
  • 4 lagrge chicken breasts, skin carefully removed
  • Pepper
  • Coarse salt
  • Lime juice
  • Plasticwrap and tin foil
  1. Remove the skin of the chicken breast and cover with a thick layer of coarse salt
  2. Place in frige over night (In oder to get a crispy skin the moisture of the chickenskin has to be removed)
  3. Season the fish with pepper and some lime juice (remember that the skin contains enough salt)
  4. Remove all the salt from the chicken skin
  5. Wrap the fish in the chicken skin and roll in plastic wrap, form a even round "sausage"
  6. Wrap in tin foil to keep the shape, blanche in water for 6-8 min
  7. Let stand to cool, dry off any remaining water
  8. Sear the skin in a hot pan on all sides and place in oven for 5 min (160 C)
  9. Remove from oven, cut in portions
For the red wine shallots:
  • Teaspoon Butter
  • 6 medium shallots diced finely
  • Fruity red wine, like a young Shiraz from Australia
  • 2 Tablespoons Honey
  • Salt, Pepper
  1. Sautée the shallots in Butter for 2 min. and cover with the wine
  2. Simmer for 20 min, do not let the shallots dry out, ad some wine if needed
  3. Season with honey, salt and pepper
For the celleriac puree:
  • 2 medium celleriac bulbs
  • splash of white vinegar
  • 2 tablespoons butter
  • Heavy cream
  • Salt and white pepper
  1. Peel and cut the celleriac into medium dices
  2. Cook in plenty of salt (with a dash of vinegar added - which keeps the celeriac bright white) water untill very tender
  3. Drain
  4. Puree the celeriac with the butter until smooth
  5. Add the warm cream until the desired consistency is reached and season
For the Carrot Air:
  • 4 dl of carrot juice
  • Salt and 1 Teaspoon ground coriander
  • 2 Teaspoons Texturas Lecite
  1. Mix all the ingredients and foam with milk foamer

Dec 22, 2009

Honey Milk and Chocolate with Cardamom milk foam and gold dust



Ingredients:
  • 3 dl milk (a)
  • 4 tablespoons Honey
  • 1 dl milk (b)
  • Chocolate Powder
  • 1 cinnamon stick
  • 2 pce. of star anise
  • 1 pack agar agar
  • 1 dl milk (c)
  • 5 cardamom pods ground in mortar
  • 1 gram lecithin (click)
  • some 24c gold dust
  • 4 mirrors to serve

  1. Mix milk (a) with honey and bring to boil
  2. Add agar agar according to package instructions
  3. Line a square dish with cling film, pour in 1/2 the milk and set in fridge to cool, keep other half in pan
  4. Heat milk (b) with the chocolate powder,cinnamon and anise, add agar agar according to package instructions and pour a thin layer (through a sieve to keep anise and cinnamon out) over the set honey milk - again cool in fridge until firm
  5. Reheat the other half of the honey milk and pour over the chocolate layer, set to cool
  6. Mix the cardamom powder and the lecithin with milk (c) foam up with a hand blender
  7. Carefully lift the honey / chocolate milk out of the form, cut in squares, place on mirror, garnish with the milk foam and sprinkle with the gold