Cooking is totally different from baking, I must say, having timed myself 3.30p.m. to 5:00pm. Really, it feels rewarding and this dish made me realize things. That a restaurant charges a higher price because of the skill and experience one chef puts in every plate. This is not an original genre but from a book I consider one of the best. Europe's Master Chef[Eurodelices,Konemann]. Chef Emil Tabourdiau, is the man for this dish. The colors, fragrances and flavors of Provence united in one dish. The original recipe, serves 4 and it was quite challenging to do just 1 serving. I had to divide everything by 4 and get too little amounts of all the ingredients. Try this dish, if Kendi Bistro is real, which I virtually am including it.
Ingredients
1/2 kilo of chicken
1 large eggplant
1 small eggplant
1/2 zucchini
1 red bell pepper
3 regular tomatoes,red
1 head of garlic
1/2 onion
1 egg
3 1/2 T flour
7 T ground almonds
1/2 c bread crumbs
6 1/2 T olive oil
salt and pepper
Basil Sauce
2 sprigs f basil
5 1/2 oz of shallots
1/2 c butter
2/3 c heavy cream
2 T white wine
White Stock
chicken carcass or bones
1 each onion, carrot and leek
1 celery rib
1 bouquet garni
Procedure:
Seasoned all thinly sliced and shaped vegetables then broiled each in olive oil and baked for 5 minutes except for the tomatoes and garlic cloves. The other eggplant component was seasoned, oiled and baked for about 12 minutes at 355 F, I scraped off the meat and mixed it with onions.
Again the meat was seasoned with salt and pepper, dredged in flour, egg and ground almonds adn deep fried it in Olive Oil . Boil the white stock .
Braise the shallots in butter, add the wine and stock, then reduce Add the blanched basil mix using a buerre mixer or a food processor to obtain a greener sauce and strain. Braise the garlic cloves, tomatoes and the bread chicken breasts. Line eggplant slices in a ring mold, top with the eggplant-onion filling, then with fried breasts, alternately top with zucchini and red bell pepper slices. Bake at 375 F for 7 minutes.
Pour Sauce over hot plates, unmold the dish in the middle and garnish with garlic and red tomatoes. I loved it. Howelse can I elaborate. Labeled SPECIAL for KENDI BISTRO.
