{"id":4530,"date":"2011-01-12T22:33:18","date_gmt":"2011-01-13T06:33:18","guid":{"rendered":"https:\/\/shescookin.com\/?p=4530"},"modified":"2011-08-07T17:18:22","modified_gmt":"2011-08-08T00:18:22","slug":"recipes-from-latelier-des-chefs-in-paris","status":"publish","type":"post","link":"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/","title":{"rendered":"Recipes from L&#8217;atelier des Chefs in Paris"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4509\" title=\"Chocolate Fondant with Caramel Sauce\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?resize=530%2C400&#038;ssl=1\" alt=\"\" width=\"530\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?w=530&amp;ssl=1 530w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 530px) 100vw, 530px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>As promised, here are the recipes for the three course meal from <a href=\"https:\/\/shescookin.com\/2011\/01\/11\/cooking-at-latelier-des-chefs\/\" target=\"_blank\">my adventures in cooking<\/a> at the L&#8217;atelier des Chefs in Paris. Rather than present the most popular first (the dessert), I&#8217;ll let logic prevail and order the recipes as \u00a0you would savor them when dining. First, there is the salad of <span style=\"color: #800000;\">Mackerel with Citrus in Yuzu and Chili Espelette Sauce<\/span>; second, the entree of <span style=\"color: #ff6600;\">Cod with Pumpkin Mousse and Ginger Foam<\/span>, and *ta da* dessert of <span style=\"color: #660000;\">Chocolate Fondant with Chili Espelette and Caramel Sauce<\/span>.<\/p>\n<p>The flavor thread throughout the dishes is a spice called Chili Espelette made from <a href=\"http:\/\/www.recipetips.com\/glossary-term\/t--33746\/pilment-d-espelette.asp\" target=\"_blank\">Piment d&#8217;Espelette<\/a> which are small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens. Once dry, the peppers are finely ground into a red powder that has a sweet, fruity, mildly spicy aroma and flavor. Piment D&#8217;Espelette is used as a seasoning in French dishes. In translating the name of the dish I called it Smoked Paprika because paprika or a mild chili powder can be used as a substitution but will not give the same delicate flavor of this spice.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Mackeral-with-Grapefruit-and-Yuzu-Sauce1.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4531\" title=\"Mackerel with Grapefruit and Yuzu Sauce\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Mackeral-with-Grapefruit-and-Yuzu-Sauce1.jpg?resize=530%2C400&#038;ssl=1\" alt=\"\" width=\"530\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Mackeral-with-Grapefruit-and-Yuzu-Sauce1.jpg?w=530&amp;ssl=1 530w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Mackeral-with-Grapefruit-and-Yuzu-Sauce1.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 530px) 100vw, 530px\" data-recalc-dims=\"1\" \/><\/a><br \/>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<p><span style=\"color: #800000;\"><strong>Mackerel with Citrus and and a Smoked Paprika Sauce<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">from L&#8217;atelier des Chefs cooking class | Serves 6<\/span><\/p>\n<p>6 \u00a0 &#8211; 6 oz. Fillets of Mackerel<\/p>\n<p>Yuzu fleur de sel: 6 Pinches<\/p>\n<p>1 teaspoon* Smoked paprika (2 grams)<\/p>\n<p>3 Pink Grapefruits<\/p>\n<p>3 Oranges<\/p>\n<p>2 Limes<\/p>\n<p>\u2153 cup olive oil<\/p>\n<p>Garnish: \u00bd cup arugula (100 grams) and\u00a0cilantro<\/p>\n<p>Debone the mackerel using fish bone tweezers (or regular tweezers). Note: fish is most commonly cooked and served with the skin on- it adds more flavor and the meat of the fish is easily removed from the skin once cooked.<\/p>\n<p>Peel the grapefruits and oranges. To supreme the citrus (separate the segments from the white membrane) use a sharp paring knife. hold the fruit over a bowl and carefully slice inward along the membrane on both sides of a fruit segment, then remove the fruit segment; repeat until all fruit segments are removed. \u00a0Then squeeze the membrane over the bowl to get all the juice.<\/p>\n<p>In a hot skillet with a drizzle of olive oil, brown the mackerel fillets skin side down for 2 minutes. Place them on a plate, season with the yuzu salt and smoked paprika, then drizzle with olive oil. Pour the fruits and their juices on top and allow to marinate for 30 minutes.<\/p>\n<p>To serve, plate 2 fillets of mackerel per person. Garnish with citrus segments and season again if necessary. Finally, add a few baby arugula and a few sprigs of fresh cilantro.<\/p>\n<p>*There is no real universal formula for converting grams to teaspoons that will work for all ingredients. This is because grams measure weight and teaspoons measure volume. A teaspoon of sugar weight 4.2 grams while a teaspoon of salt weighs six grams. A teaspoon of dried parsley only weighs 0.5 gram.<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Cod-with-Kuri-Squash-Mousse-and-Ginger-Foam.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4510\" title=\"Cod with Kuri Squash Mousse and Ginger Foam\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Cod-with-Kuri-Squash-Mousse-and-Ginger-Foam.jpg?resize=535%2C406&#038;ssl=1\" alt=\"\" width=\"535\" height=\"406\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Cod-with-Kuri-Squash-Mousse-and-Ginger-Foam.jpg?w=535&amp;ssl=1 535w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Cod-with-Kuri-Squash-Mousse-and-Ginger-Foam.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 535px) 100vw, 535px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/?printthis=1&printsect=2'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 2 Start -->\n<div class=\"print-this-content\"><\/p>\n<p><span style=\"color: #800000;\"><strong>Cod with Pumpkin Mousse and Ginger Foam<\/strong><\/span><\/p>\n<p><span style=\"color: #800000;\"><span style=\"color: #000000;\">from L&#8217;Ateliers des Chefs cooking class | Serves 6<\/span><\/span><\/p>\n<p>6 &#8211; 6 oz. fillets of cod<\/p>\n<p>2 cups Pumpkin or \u00a0Kuri squash, coarsely chopped<\/p>\n<p>Thyme<\/p>\n<p>1 Onion, chopped<\/p>\n<p>\u00be cup milk<\/p>\n<p>2 sheets of gelatin<\/p>\n<p>For the emulsion:<\/p>\n<p>50 centiliter (s) or 2 cups \u00a0half and half<\/p>\n<p>Fresh ginger: 100 gram (s) or 3.5 ounces<\/p>\n<p>1 Vanilla Bean, split in half, beans removed<\/p>\n<p>Salt and Pepper to taste<\/p>\n<p>For the mousse, peel the pumpkin (Kuri squash doesn&#8217;t have to be peeled) and cut into small pieces. Peel and chop the onion, then saut\u00e9 in a pan with olive oil and a pinch of salt. Add the pumpkin, a branch of thyme and \u00be of milk. Season and cook. Drain the pumpkin, retaining the liquid, then mix in blender. Pour the cooking liquid in, a little at a time, \u00a0until a very creamy texture is achieved. Pour into a saucepan and keep warm.<\/p>\n<p>Preheat oven to 200 \u00b0 C \u00a0(converts to 392\u00b0\u00a0F, so 400\u00b0)<\/p>\n<p>Put the pan to warm with a drizzle of olive oil, saute the cod fillets skin side down. Season with sea salt and pepper and place on a baking sheet and finish cooking in the oven for 4 minutes.<\/p>\n<p>Peel ginger and grate it. Place the gelatin in cold water.<\/p>\n<p>Heat the \u00a02 \u00a0cups half and half with ginger and vanilla bean over medium heat to infuse. Season and add the softened gelatin. Strain ginger and vanilla milk, then using a blender, blend the milk mixture incorporating air to make foamy like a cappuccino.<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 2 End -->\n\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4509\" title=\"Chocolate Fondant with Caramel Sauce\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?resize=530%2C400&#038;ssl=1\" alt=\"\" width=\"530\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?w=530&amp;ssl=1 530w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 530px) 100vw, 530px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>For the dessert, the conversion from the metric system gets a little trickier. Americans typically measure ingredients by volume, while just about everyone else in the world measures them by weight. You can find a quick summary of some the basic cooking and baking conversions <a href=\"http:\/\/www.dianasdesserts.com\/index.cfm\/fuseaction\/tools.measures\/Measures.cfm\" target=\"_blank\">here.<\/a> There are also specific conversions for all purpose flour, cake flour, confectioners, brown or granulated sugar, cocoa powder, almonds, coconut, flaked coconut, etc. It was all to overwhelming for me. Many of you are more experienced bakers than I, so please use your best judgement.<\/p>\n<p><strong><\/strong><div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/?printthis=1&printsect=3'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 3 Start -->\n<div class=\"print-this-content\"><\/p>\n<p><strong><span style=\"color: #800000;\">Chocolate Fondant with Chili Espelette and Caramel Sauce<\/span><\/strong><\/p>\n<p><span style=\"color: #000000;\">from L&#8217;Ateliers des Chefs cooking class | Serves 6<\/span><\/p>\n<p>For the cakes:<\/p>\n<p>3 Eggs<\/p>\n<p>\u00bd cup \u00a0Granulated sugar (110 grams)<\/p>\n<p>\u00bd cup Dark Chocolate chips (90 grams)<\/p>\n<p>6 Tablespoons Unsalted butter (85 grams)<\/p>\n<p>1\/3 cup Wheat flour (35 gram)*<\/p>\n<p>Espelette pepper: 3 Pinch (s)<\/p>\n<p>For the sauce:<\/p>\n<p>\u00bd cup Granulated sugar (100 grams)<\/p>\n<p>1 cup heavy cream (25 cl\/250 ml)<\/p>\n<p>2 tablespoons salted butter (25 grams)<\/p>\n<p>For cakes:<\/p>\n<p>Melt chocolate in double boiler with butter.<\/p>\n<p>Beat the eggs and sugar with a mixer until it resembles a very pale, compact mousse (about five minutes). Then gently fold the chocolate in by hand, and then the flour and Espelette.<\/p>\n<p>Preheat oven to 200 \u00b0 C or 400\u00b0 F.<\/p>\n<p>Cut out strips of baking (parchment) paper, then line the insides of stainless steel rings placed on a baking sheet. Fill the rings 3\/4 of the way and bake for 6 min.<\/p>\n<p>For the sauce:<\/p>\n<p>In a heavy skillet, melt 1\/2 cup of sugar until it caramelizes. Add the salted butter and cream and mix until the caramel has fully dissolved in the mixture.<\/p>\n<p>Plate a cake, then remove ring and the paper. To be enjoyed hot or cold, served with salted butter caramel sauce.<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 3 End -->\n<\/p>\n<p>Enjoy \ud83d\ude42<\/p>\n<p><span style=\"color: #800000;\">\u2749<\/span> Thanks to Marie France Arcilla for her assistance in translating the text of the recipes<span style=\"color: #800000;\"> \u2749<\/span><\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>As promised, here are the recipes for the three course meal from my adventures in cooking at the L&#8217;atelier des Chefs in Paris. Rather than present the most popular first (the dessert), I&#8217;ll let logic prevail and order the recipes as \u00a0you would savor them when dining. First, there is the salad of Mackerel with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[106,419,171],"tags":[767,756,685,771,1670],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes from L&#039;atelier des Chefs in Paris - She&#039;s Cookin&#039; | food and travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes from L&#039;atelier des Chefs in Paris\" \/>\n<meta property=\"og:description\" content=\"As promised, here are the recipes for the three course meal from my adventures in cooking at the L&#8217;atelier des Chefs in Paris. Rather than present the most popular first (the dessert), I&#8217;ll let logic prevail and order the recipes as \u00a0you would savor them when dining. First, there is the salad of Mackerel with [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/\" \/>\n<meta property=\"og:site_name\" content=\"She&#039;s Cookin&#039; | food and travel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ShesCookin.foodandtravel\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-01-13T06:33:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-08-08T00:18:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/01\/Chocolate-Fondant-with-Caramel-Sauce-.jpg?fit=1324%2C1000&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1324\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Priscilla\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@shescookin\" \/>\n<meta name=\"twitter:site\" content=\"@shescookin\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Priscilla\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/\",\"url\":\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/\",\"name\":\"Recipes from L'atelier des Chefs in Paris - She&#039;s Cookin&#039; | food and travel\",\"isPartOf\":{\"@id\":\"https:\/\/shescookin.com\/#website\"},\"datePublished\":\"2011-01-13T06:33:18+00:00\",\"dateModified\":\"2011-08-08T00:18:22+00:00\",\"author\":{\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\"},\"breadcrumb\":{\"@id\":\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/shescookin.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipes from L&#8217;atelier des Chefs in Paris\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/shescookin.com\/#website\",\"url\":\"https:\/\/shescookin.com\/\",\"name\":\"She&#039;s Cookin&#039; | food and travel\",\"description\":\"culinary travel with a side of heart healthy recipes and libations\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/shescookin.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\",\"name\":\"Priscilla\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"caption\":\"Priscilla\"},\"url\":\"https:\/\/shescookin.com\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Recipes from L'atelier des Chefs in Paris - She&#039;s Cookin&#039; | food and travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/shescookin.com\/recipes-from-latelier-des-chefs-in-paris\/","og_locale":"en_US","og_type":"article","og_title":"Recipes from L'atelier des Chefs in Paris","og_description":"As promised, here are the recipes for the three course meal from my adventures in cooking at the L&#8217;atelier des Chefs in Paris. 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