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Markian

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    New Brunswick
  1. Markian

    Tonka Bean Essence & Sumac Powder Uses

    I got it from a restaurant fine food supplier called Marche Transatlantique...out of Montreal.
  2. Picked up some tonka bean aroma/essence as well as some sumac powder and well...besides infusing panna cotta or creme brulee with the tonka bean, what else can I do with these 2 ingredients? Dessert, appetizer and main course dish ideas would all be welcome!
  3. Drive to Northern New Brunswick - towards Neguac and Shippigan, find Maison Beausoleil and Mallet/St. Simon...they'll hook you up. Maybe just give them a call in advance. I was served Beausoleil oysters at the French Laundry (Oysters & Pearls) in 2006!!! If you're looking to eat a few dozen presented with innovative garnishes, check us out at the Rossmount in St. Andrews NB.
  4. That's a vivid description -- I can't wait to try some. Have you actually tasted aloe vera? ← I'm not too crazy about aloe vera...I've had in juice form and tried eating a piece off of a house plant....but the samphire mimics its texture and the flavour is definitely redolent of the sea.
  5. For local raw milk cheese in NB, La Bergerie aux Quatres Vents in Saint Marie de Kent and for goat's milk cheese - try Aux Fond Des Bois also in NB. Beausoleil Oysters are pretty darn special too! If you like smoked salmon, Wolhead Smokers just outside of Saint George NB is some of the best!
  6. I found tons of this growing on a rocky beach here in New Brunswick...it tastes quite salty with a light grassy herbaceous quality...kind of like eating a thin aloe vera plant. You can saute it quickly in brown butter, add a touch of vinegar and serve with fish...its quite good and definitely regional.
  7. Markian

    C.C.C.

    Has anybody challenged the C.C.C. exams recently? I have all the necessary information but am curious to know what the 2 day process actually involves. I'll be completing mine in 2 months and any insights or helpful tips would be appreciated. Thanks!
  8. Markian

    Chromedome's restaurant

    [ I've been asked to participate in another festival, "Indulge NB", this fall in nearby St Andrew's. I've been brainstorming a bit with the organizer, because this ties into one of my longer-term ambitions. As I've mentioned before, I want to pull together as many local chefs/producers/events as I can, to turn this whole region into the gastro-tourism destination that I think it can and should be. Hey there, I was part of the Indulge 2007 which was in my opinion a great success. We did a 9 course tasting menu entitled "The Best of Fundy West" We will definitely be involved again this year. We showcased local products and are trying really hard to do a "200 km radius" type of cuisine...except for chocolate and vanilla,,,things of tropical nature...although we don't use too many of them. Anyways, if you would like to come and cook with us as a guest chef when the festival is up and running, please don't hesitate to get in touch with me. Regards Markian Shafransky Chef de Cuisine Rossmount Inn
  9. After dining there and for the stories...I browse through my French Laundry cookbook first...then my Charlie Trotter, el Bulli, Rob Feenie and Michel Bras books. Access to local regional/seasonal ingredients will provide our guests with.......
  10. Markian

    Thin Ginger Snaps

    Check this one out...I developed it for a "foiereo" recipe where I sandwiched a mousse of foie gras between 2 crisps. If you bake them right, they are really crispy with a nice color....if you want a killer sherry-brown sugar cured foie gras mousse recipe, let me know. Ginger Snaps For "Foiereo" yields 24 3 cm cookies Ingredients 1lb unsalted butter at room temperature 1.25 cup brown sugar 1.25 cup white sugar 1 tsp vanilla 2/3 cup molasses 4 eggs 6 cups APF 5 tsp baking soda 1 tsp salt 5 tsp cinnamon dust* 5 tsp candied ginger dustified* 1 tsp black or pink peppercorns ground* 1 tsp lavender flowers ground* 1 tsp orange zest minced fine* Method • Cream butter, both sugars and vanilla together in a “kitchen aide” on high speed with a paddle attachment. • Slowly drizzle in molasses while beating on slow speed. • Add your eggs one at a time and beat on medium- high speed • Whisk together flour, soda and salt and add any or all * “flavorings” • On slow speed add flour mixture gradually until a dough is just formed. • Remove from the machine and knead gently for one minute to bring it together, but be careful not to overwork it and form too many gluten strands. Flatten the dough into a disk 1 cm in height, wrap in plastic and Let rest for about 30 minutes in the fridge. • Preheat your oven to 375F • Roll the dough from the center out and cut into desired shape. • Bake until edges start to turn golden, remove from oven then flip and let relax until cool. Keep in an airtight container for a week...then bake some more!
  11. Markian

    Ingredients that die in your fridge

    It seems there's always a tiny bit of cilantro turning into funky smelling brown juice towards the back of my herb drawer even though I use it alot. I swear, there's always one there! I've also got about 600 end pieces of old Parmiggiano and other hard cheeses kicking around...besides infusing soups and oils, any ideas?
  12. French Laundry 447 USD per person with wine Susur in Toronto 275 CAD for a five course tasting menu with foie gras and wine. Masa's in San Francisco 265 USD each for me and my wife for a 9 course tasting menu with wine, foie and cheese trolley. Toque! in Montreal 220 CAD each of us for a tasting menu with foie gras and wine pairing.
  13. With all the interest on molecular gastronomy these days, I'm looking to try some of the recipes that've caught my eye from the elBulli cookbooks. Does anybody know a source where I can order a few samples of food grade chemicals to experiment with, that will deliver to a remote area of New Brunswick, Canada? I'm specifically looking for: Calcium Chloride, Methyl-Cellulose, Agar-Agar Powder, Vitamin C Powder (in bulk) & Transglutaminase, as well as possibly some liquid nitrogen.
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