Get them While You Can: Summer Menu Items at Cafe Pfister

Sure, summer is coming to an end, but while they’re available, you can still enjoy the delicious tastes of summer that Chef Brian has put together for the Cafe Pfister’s menu. Including two of Chef Brian’s favorites, the WELLspa Caprese Salad and the incredible Floribbean Panini.

WELLspa Caprese Salad

featuring: fresh burrata, heirloom tomatoes, torn basil, cracked pepper, Skyhawk cold pressed olive oil & herb grilled bread

Floribbean Panini

featuring: Sofrito roasted pork, sliced ham, melted swiss, sliced pickle, mango mustard

7-Course Nickel & Nickel Wine Dinner

Please join us for the Nickel & Nickel Wine Dinner at The Pfister on Wednesday, purchase July 20, 2011, in The Rouge Ballroom. $125.00  per person (inclusive of tax and gratuity).

Marcus Restaurants’ talented chefs – Robert Ash, buy viagra Mark Weber, David Zakroczymski and Brian Frakes – invite you to an exclusive wine dinner featuring celebrity vintner Beth Nickel. Together, the chefs will prepare a 7-course meal, paired with specially selected wines from the Nickel & Nickel winery in Napa Valley.

The reception begins at 5:30 p.m., followed by dinner at 6:30 p.m

View Menu

Reservations are limited, please call and reserve your space today!  800-558-8222 or email reservations@thepfisterhotel.com

Reservations are limited.  Based on availability.  Wine Dinner available on July 20, 2011 only.   Dinner is held in the Rouge Ballroom at the Pfister hotel.


Call 800-558-8222 for your reservation or email reservations@thepfisterhotel.com

Cooking with Chef Ash: Vanilla Creme Brulee

This recipe will surprise you! It’s incredibly delicious, but it’s also very easy to make. With a few simple ingredients you’ll be able to create this creamy, rich custard base coated with a decadent caramelized layer in minimal time. This is a one recipe you’ll turn to again and again.

Ingredients

  • 1 quart heavy cream
  • ½ cup granulated sugar
  • 10 each egg yolks
  • 2 each vanilla beans

Directions

  • Split the vanilla beans in half and scrap the seeds place the whole bean and the seeds in a medium pot with the heavy cream.
  • Combine the granulated sugar and the egg yolks in a stainless steel bowl, slowly incorporate the warm cream by tempering it into the egg/sugar mixture.
  • Strain the mixture.
  • In a shallow baking pan place bake proof ceramic dishes around 8 oz capacity.
  • Fill the dishes 3/4 of the way with the strained cream mixture.
  • Place into a 300°F oven, then fill the pan with warm water until it reaches half way up the side of the dish, cover pan with aluminum foil.
  • Bake for 30-40 minutes until set may take longer or shorter depending on the size of the baking dish.
  • Dust the top with sugar in the raw and caramelize with a butane torch or under a oven broiler.
  • Serve with fresh berries.

 

 

Tuna Salad Relleno with Chef Robert Ash

This isn’t your typical tuna salad. It’s a unique blend of tuna, onion, olive oil, watercress pesto and red pepper.
The creative and healthy combination is perfect as a light snack, but could also be served as a satisfying meal. The colorful watercress pesto adds the finishing flavors that will be pleasing to any palate.

Ingredients

  • 4 cans albacore tuna
  • 1 sm white onion, diced small
  • 2 stalk celery, diced small
  • 1 each lemons freshly squeezed
  • 2 tbsp fresh parsley, chopped
  • 2 cloves fresh garlic, chopped
  • 2 tbsp EVOO
  • TT Kosher salt
  • TT Fresh ground black pepper
  • 4-6 pc whole roasted piquillo peppers
  • 2 tbsp non-pariels (capers)
  • 1 bunch watercress
  • 6 cloves fresh garlic
  • lemon flavored olive oil

Directions

  • Drain tuna and in a non-reactive stainless steel mixing bowl combine the tuna, celery, onion, lemon juice, capers, parsley, and olive oil. Season with salt and pepper.
  • Stuff tuna mixture into the roasted piquillo pepper and reserve.
  • Thinly slice the fresh garlic cloves and in about ¼ cup of vegetable oil fry the garlic until crispy, place onto a paper towel lined plate to dry.
  • Clean the watercress and toss with lemon oil and toasted garlic season with salt and pepper, to be used as a side garnish.

Watercress Pesto

  • 4 oz Watercress lettuce
  • 1 clove fresh garlic
  • 1 tsp grated parmesan
  • 1 ½ tbsp toasted pine nuts
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • TT kosher salt
  • TT Freshly grated black pepper

Directions

  • Clean and roughly chop watercress.
  • Place all ingredients into a food processor minus the olive oil and pulse to incorporate.
  • Slowly add the olive oil in a steady stream until well incorporated.

Ask Ash: Fresh or frozen vegetables?

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

Fresh or frozen vegetables, is one better than the other?

The fresh versus frozen debate is a common one, however experts say one isn’t necessarily better than the other. Now that it’s spring, you will have an easier time finding fresh produce in season, but if you prefer to buy frozen that’s fine, and here’s the reason why. When companies freeze their fruits and vegetables, they use a special “flash-freeze” process that immediately locks in the nutrients. You’ll want to eat your frozen produce within a few months because over time some of the nutrients will be lost. The most important thing is eating the recommended five daily servings of fruits and vegetables, so how you go about it is a matter of taste.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

Ask Ash: Wild Mushroom Soup

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

I recently enjoyed a delicious Wild Mushroom soup that was served during a Pfister wedding reception. Could you please share the recipe with me?

I’m so glad you enjoyed it and I’ve enclosed the recipe. I don’t like to adjust it to home cooking sizes as it alters the soup, but you can scale it back to your liking. The recipe won’t make a huge amount, but you’ll have enough to freeze for later. Enjoy!

Wild Mushroom Soup
2.5 lbs button mushrooms chopped
8 oz onions small diced
4 oz celery small diced
8 oz shiitake mushrooms sliced thin
4 oz oyster mushrooms sliced thin
1 gal chicken stock
1 pint heavy cream
0.25 oz thyme picked and chopped
0.5 oz parsley chopped fine
3 oz roux
0.5 tsp nutmeg
0.5 tsp cumin
0.5 oz unsalted butter
tt salt and white pepper

Directions
Sweat the onions, celery, button mushrooms and thyme in the melted butter.
Add the chicken stock and simmer for 30 minutes.
Puree and add the cream
Thicken with roux and season to taste.
Finish by adding the parsley, nutmeg, cumin, shiitake and oyster mushrooms.
Bag and chill.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

Ask Ash: Pfister House made Yogurt Recipe

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

The Pfister’s yogurt is a breakfast favorite of mine. Could you tell me how I can create that same recipe at home?

Thank you for your question. I’ve enclosed the recipe which we also enhance by adding a little vanilla. I hope you enjoy it!

Pfister House made Yogurt Recipe
4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)

Directions

Slowly heat the milk on the stove over low-medium heat.
At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It’s optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk.
The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you’ve hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

Ask Ash: How do you eat a pomegranate?

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

How do you eat a pomegranate?

They look unusual, but they’re very easy to eat. Here are some simple ways to slice up and enjoy the fruit.

You can peel the rind off, like you would an apple, and then eat it. Cut the fruit in slices, and use a spoon to scoop the pieces out.
You can take all of the red seeds out, place them in a bowl, and enjoy them. The seeds can also be used to garnish salads, side and main dishes. The white seeds inside of the red ones can also be consumed.To loosen the seeds, you want to take the palm of your hand and roll the fruit on a solid surface for a few minutes. Cut the pomegranate in half. Pick up one half and with a large wooden kitchen spoon, tap the back of the fruit so the seeds slide right out. You can catch them in your hand or collect them in a bowl. Watch what you’re wearing, the fruit is juicy and can splash you. Have an apron on or towel handy to clean up up any extra juice.
The only part of a pomegranate that can’t be eaten is the red skin covering the outside, and the thin white layer of skin beneath the fruit. Otherwise there is plenty there that you’ll learn to love.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

Ask Ash: What is blanching?

Whether you want to learn how to perfect a particular cooking technique, store learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

What is blanching?

Blanching is a cooking term that means to quickly cook the outside of usually a fruit or vegetable. You plunge the food into boiling water for a brief time of usually 3-4 minutes. You then quickly remove the produce and place into into ice water to immediately stop the cooking process. You can then either freeze the item or start cooking it. Blanching food softens it by either partly or fully cooking. Blanching can also be done to remove a strong taste like in onions.

When nuts like pistachios or almonds are blanched, sickness the skin of the nut is softened, making it easier to remove.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

Ask Ash: What is the best way to marinate a steak?

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

What is the best way to marinate a steak, chicken and what type of marinade works best?

I think for steak an acidic marinade works the best. I suggest, placing olive oil, a little garlic, and a splash of cranberry in a large mixing bowl. Place the steak in the bowl and make sure you’re covering the meat with the marinade. You want to set the steak in the refrigerator for at least 30 minutes before you start cooking. You could leave it to set overnight, but really a window from 30 minutes to 2 hours will give you sufficient flavoring.

For chicken, again olive oil, garlic, and splash of lime juice in a large mixing bowl. Cover the meat with the marinade and let it set in the refrigerator for at least 30 minutes. After that time, you can start cooking.

The marinade you select really depends on your taste. One isn’t going to be necessarily better than another.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.