Great Day got a taste of Belgium Thursday, when Chef Daniel Joly visited the Great Day Kitchen to cook up some of his European creations.
Joly cooked Frisée Salad with Goat Cheese and Apple in a Stella Artois Orange Vinaigrette, Grilled Halibut with Leffe Beer Pesto and Apple Crepes with Hoegaarden Beer Sorbet.
You can catch Joly in person at the Pebble Beach Food and Wine Festival this weekend. The festival will be held at Casa Palmero in Pebble Beach, and you can catch Chef Joly from noon-2:30 p.m. on Friday.
You can also catch him at his own restaurant in Beaver Creek, Colo. which is called Mirabelle.
Here are Joly's recipe's for those who wish to try them at home:
Frisée Salad with Goat Cheese and Apple in a Stella Artois Orange Vinaigrette and Balsamic Reduction, served with Crusty Crust:
Pizza Dough 5 tsp. milk 2½ Tbsp. Stella Artois ½ tsp. yeast 7 Tbsp. flour 1 tsp. olive oil 1 tsp. salt 1 pinch herbs de Provence
2 cups orange juice 1 cup Stella Artois 2 cups honey ¼ cup apple vinegar 5-6 cups olive oil Salt, pepper
2 baby frisée salad heads 1 apple, sliced Apple compote 3 zucchini 2 red bell peppers (roasted and peeled) 2 Roma tomatoes peeled 2 - 16 oz. goat cheese logs
Procedure: Mix all ingredients for the pizza crust together. Let rest for two hours in the refrigerator. Use a pastry roller to flatten the dough and then cut it in circles with a 3-inch ring cutter (small pizzas). Use a fork to create some small holes to avoid the dough from rising. Place the mini pizzas on a baking sheet and bake in the oven at 375° for four minutes. Clean and peel the apples and cut them into small cubes. Cook them with a pinch of sugar in some water until tender (approximately 20 minutes). Use a mixer to puree them into an apple sauce and let cool. Using the peeled red bell peppers, tomatoes, goat cheese and zucchini, slice them to create little triangle shapes to fit the pizza form. On the precooked mini pizzas put a layer of the compote, and on top alternate the bell peppers, tomatoes, zucchini and goat cheese. Reduce the orange juice and Stella Artois by half in a saucepan. Put the reduction in a mixer; add the honey, olive oil, apple cider vinegar and seasoning to taste. Clean the baby frisée and place in a salad bowl. Add the vinaigrette and thin apple slices in the salad and place on the plate. Warm the goat cheese mini pizzas in the oven for 3-4 minutes and serve on the side.
Entrée: Grilled Halibut with Leffe Beer Pesto
2 lb. halibut 1 cup extra virgin olive oil 4 garlic cloves 1 small bunch of basil, coarsely chopped 1 /3 cup blanched ground almonds 1/3 cup Japanese panko crumbs 3 drops Tabasco sauce 1/3 cup Leffe Beer 2 shallots, chopped 1 lb. grape tomatoes
Procedure: Combine 2/3 cup of the olive oil, 1 clove of garlic, the chopped basil, ground almonds, panko crumbs and Tabasco in a food processor. Process until finely chopped. Add 1/3 cup of the Leffe Beer and process until the pesto is smooth. Preheat a grill. Season the halibut with salt and pepper and grill about 3 minutes on each side or just until cooked through. Chop the remaining garlic. Heat a large skillet with the remaining olive oil. Add the garlic and shallots and cook until lightly golden. Add the grape tomatoes and cook, tossing frequently for 3 - 4 minutes or until the tomatoes begin releasing their juices. Spoon some of the tomato mixture on a plate. Top with a halibut fillet and spoon over some of the pesto.
Dessert: Apple Crepes with Hoegaarden Beer Sorbet
Crepes 2 cups all-purpose flour ½ cup sugar 6 eggs 2 cups milk ½ stick melted butter ¼ cup Plus 2 Tbsp. and 2 tsp. of Hoegaarden beer 1 Tbs. vegetable oil 1 apple, peeled, cored and thinly sliced Zest of one orange Zest of one lemon Beer Sorbet 11 oz. Hoegaarden beer 6 Tbsp. glucose 1 1/3 cups sugar 2½ cups milk
Procedure: Crepes Using a large bowl combine flour and ¼ cup of sugar. Whisk in the eggs one at time, then slowly add the milk, melted butter and the orange and lemon zest. It's recommended to allow the batter to set-up for a few hours or overnight in the refrigerator. Compote In a medium saucepan, combine the sliced apples, a pad of butter, the Hoegaarden beer and remaining sugar. Cook until a sauce-like consistency is achieved. Heat a non-stick pan until hot, and add enough butter/oil to coat the pan. Add a thin layer of crepe batter and cook on both sides until golden brown. Repeat until all the batter is finished. Take each crepe and fill with the apple compote. Sprinkle with confectionary sugar. Beer Sorbet Mix all ingredients together. Churn in an ice cream maker following the manufacturer's instructions. Freeze overnight. Serve warm alongside the crepes.
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