One of the greatest Chef in the USA has died.
My first 3 star Michelin cookbook I got was from him.
http://my.chicagotribune.com/#section/-1/article/p2p-78059825/
Recipes
I’ve started a new chapter in my life. Excellence V is no longer my employer, great times and cooking I will remember. Family life has caught up with me and from now on I will offer my services on a freelance and temporary base. Please check out the updated site and info.
As promised a few times, I finally share this Thomas Keller Macaroon recipe with you. I’ve tried several recipes and this is the most reliable that works with various colors and flavors. I promise you it will work out 7 out of 10 times. The quality of the almond flour and egg white is very important and the result can vary immensely with identical measurements.
Here’s what you need:
- 212 grams Almond flour
- 212 grams Powdered sugar
- 82 + 90 grams Egg white
- 1 Vanilla Bean
- 236 grams Granulated Sugar
- 158 grams Water
Mise en place
Step 1:
Place almond flour in food processor and pulse to grind as fine as possible
Don’t process to long, or the almond flour gets sticky
Step 2:
Sift almond flour and powdered sugar together in a large bowl. Pour in the 82 grams of egg white and combine with a spatula. Scrape the seeds from the vanilla and add to the mixture. Set aside
Only use fresh egg whites
This is the base for your batter
Step 3:
Combine the 236 grams sugar and water in a small saucepan and heat over medium heat until it reaches 120C.
While the syrup cooks place the remaining 90 grams egg white in a bowl of a stand mixer. Add a pinch of sugar and whisk at medium speed until soft peaks form. When the syrup is ready, slowly pour into the egg white mixture while whisking at medium slow speed. After increase to high speed and whisk until cold, about 5 mins
Make sure you pour the syrup on the side of the bowl and it doesn’t touch the whisk.
Step 4:
Fold one third of the meringue into the almond mixture, then adding more until you reach required consistency
The mixture should be slightly runny like a pancake batter
Step 5:
Pipe and let dry at least one hour. Bake at 160 C / 350 F for 10-12 minutes
I use Silplat because the Macaroons are easier to remove after baking
Fill with your favorite ganache or buttercream
Tips:
Omit the vanilla seeds when doing colored macaroons
If colored macaroons are needed, color the finished meringue before adding it to the almond mixture
Traditional Dill Pickles
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When I found those gorgeous organic baby cucumbers at the fresh market in Nice, France, immediately I thought of pickles.
Here’s a great recipe for crunchy and tasty dill pickles. You can use normal cucumbers as well, but you wont get that special crunch.
Recipe By: Brian Polzyn
Yield: 10 pickles
Summary:
The best result is achieved when using top quality, in season and organic baby cucumbers.
Ingredients:
5 tablespoons Kosher Salt
1 teaspoon Dill Seeds, Optional
1/2 cup White Wine Vinegar
1 teaspoon Black Peppercorns
1 tablespoon Pickling Spice
Pickling Spices (see recipe)
5 cups Water
1 bunch Fresh Dill
10 Pickling or Baby Cucumbers, washed
Directions:
1. Combine all the ingredients except dill and cucumbers in a small pot, bring to a boil and boil for 3 minutes. Remove from the heat and let cool completely.
2. Place the dill and cucumbers in a jar or nonreactive container just large enough to hold them and pour the brine over them. Allow to pickle in the refrigerator for 3 weeks or until they are sour and flavored. It will keep for a month in the refrigerator.
Pickling Spices
2 tablespoons Black Peppercorns
2 tablespoons Mustard Seeds
2 tablespoons Coriander Seeds
2 tablespoons Hot Red Pepper Flakes
2 tablespoons Allspice Berries
1 tablespoon Ground Mace
2 small sticks Cinnamon Sticks, crushed
24 leaves Bay Leaves, crumbled
2 tablespoons Whole Cloves
1 tablespoon Ground Ginger
Servings/Yield: 1 cup / 125 grams
1. Lightly toast the peppercorns, mustard seeds and coriander seeds in a small dry pan, then smash with the side of a knife to crack them.
2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic bag or glass jar.
Hello,
sometimes time just flies by. Especially when the times had where great.
I’m getting ready for the busy summer season ahead in the Mediterranean Sea. Sorry I’ve never let you know when the previous season in St. Barth ended.
Here’s a tease of the upcoming recipe and how to make the sooo sexy and delicious Macaroons.
Welcome to my favorite island in the Caribbean, St. Barth!
The Excellence program leads us every winter to this magical and exclusive destination. The mix of French lifestyle and relaxed island vibe can’t be beaten. Almost every restaurant serves an amazing, fresh and colorful cuisine. Over the years I’ve become friends with local chefs who have helped me to source hard to find ingredients.
Between guest trips I have the privilege to enjoy the breathtaking beaches, eat at beautiful restaurants and make local connections. People ask me a million questions about the yacht and the owners, which I’m not permitted to answer. So they start to ask about my food. When the timing is right and a nice kitchen is available, I sometimes prefer to cook then explain.
In this case I’ve literally just arrived on the island and caught up with my friend Kevin, who has been in yachting for several years himself. So I came up with the idea to do a simple BBQ at his amazing place. Only later I thought it would be cool to make a video, starting in my galley and then actually BBQing during sunset. But check it out for yourself 🙂
Chicken Satay
Ingredients:
- 2 pounds Chicken leg, skinned, deboned and cut in 1 inch cubes
Marinade
- 1 tablespoon Coriander seeds, toasted and ground
- 1 teaspoon Cumin seeds, toasted and ground
- ½ red Onion or 3 Shallots, finely minced
- ¼ cup raw Peanuts, toasted and chopped
- ½ cup Coconut milk
- 1 teaspoon ground Turmeric
- 1 teaspoon Lime zest
- 1 Red Thai chili, seeded and chopped
- 1 tablespoon Honey or Palm sugar
- 1 tablespoon Fish sauce
- 1 tablespoon Whiskey
- ½ teaspoon Salt
Peanut Sauce:
- 1 tablespoon Vegetable oil
- 1 tablespoon Red Thai Curry paste (from the Asian store)
- 1 tablespoon Sugar
- 1 ½ cups Coconut milk
- 1 cup raw peanuts, toasted and chopped
- 1 tablespoon light soy sauce
- 1 teaspoon fresh Lime juice
Directions:
- Place the ground coriander, cumin, onion, peanuts, coconut milk, turmeric, lime zest, chili, honey, fish sauce, whiskey and salt in a blender or tall container and blend until a smooth liquid marinade.
- Toss the chicken cubes with the marinade and chill for at least 2 hours, better overnight.
- Soak bamboo skewers in water (to prevent burning on a BBQ), and thread the chicken on it.
- BBQ on medium to high heat, turning every 5 minutes until cooked trough and crispy, about 20 – 25 minutes. Garnish with fresh coriander and serve with the peanut sauce
- For the peanut sauce heat the oil in a small sauce pan and sauté the curry paste and sugar until fragrant. Pour in the thick part of the coconut milk and stir until the fat separates slightly. Pour in the rest and bring to a simmer
- Add the peanuts, soy sauce and lime juice. Season to taste and serve along with the Satay
Serves 4-5
Unfortunately it got to dark to show my side dishes that night. I made a rice salad with chopped pineapple, Corinth raisins, toasted almond slivers, scallions and curry vinaigrette. The space was a little limited so we just had a large bowl of greens as well. In which I added some diced tomatoes, blanched asparagus, orange segments, black sesame seeds and a honey miso dressing. I think it was the perfect combination that hot and humid Caribbean night.
Hi guys,
The season has come to an end. After a short visit to Charleston, South Carolina, we headed to our base in Fort Lauderdale. Charleston was lovely, I got my share of Shrimp and Grits, Biscuits and Fried Chicken in some of the superb restaurants the city accommodates. I tried to copy some dishes and they came out pretty good. Unfortunately the guest had the same idea and ate out the first night, trying the Southern soul food. The next day, they were still stuffed and asked for some salads and light dishes 🙂
Shortly before we’ve left Boston, Chef, Restaurant Owner, TV Host and friend Steve DiFillippo called me one evening. “Hey Remo, what about we bring a TV crew onboard and film you during cooking!” I was like, em, cool, sure…. I have to ask the Captain first though. “No, that’s ok”, Steve said. “I’m having dinner with your Boss right now, and he’s fine with it. See you at 9 in the morning!”
So I had no idea what to expect, just made sure I was clean shaven and put a fresh chef jacket on. First we headed to Cambridge Packing Company, who is the supplier of amazing beef to Excellence V. I was there the last week for the first time, had a tour and could choose the kind of cuts I desired. This situation will be a little different. After a chat with the super nice owner Bruce, we headed to the cutting and packaging room and met the camera crew. I got wired up and was wondering what’s going to happen. There was no script or similar, and I got a little nervous 🙂 Unfortunately the whole segment got deleted from the show. But it started to become an incredible experience.
The workers receive palettes of Brandt Beef, delivered straight from the farm in California.
Cambridge Packing Company is specialized in suppling high end restaurants, and now a Superyacht!
As you can see, this is outstanding quality! That’s the Rib Eye steak we gonna cook on the boat later.
Now we’re heading to the port with the whole team, to record some interior / exterior shots and the actual cooking demonstration. On the way, Steve told me how it’s gonna work and we’ll just improvise a bit. At least I’m gonna be in my galley and will feel way more comfortable.
So here’s the actual show segment of Dish it up that aired on Saturday, October 21st on the local station and styleboston.tv
I hope you enjoyed it and the feedback has been amazing so far. Thank you very much! I’m definitely inspired to do more videos and demonstrations in the future.
Chef Remo Maute
First charter on E V, done!
And what a great one! Our guests were super nice and spent an amazing time on board. This following recipe was actually requested by the family. On the last day I’ve asked them if they would like other recipes as well. “All of them!” was the response. Ok, I’ll try my best, but some secrets I have to keep to myself… Just kidding, I’m more than happy to share and inspire.
Burrata with Vanilla Roasted Peaches, Arugula, Macadamia Nuts and Aged Balsamic
Burrata is a fresh Italian cheese made from Mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
Ingredients:
- 2 large Burrata cheese, drained
- 4 ripe white or yellow Peaches, cut in 8 wedges each, stone removed
- 1 Vanilla pod, cut in half lengthwise
- 1 tablespoon Honey
- 3 tablespoon Extra Virgin Olive Oil
- 1/2 cup Macadamia Nuts, raw
- 1 bag Baby Arugula leaves, washed and spun dry
- Juice of 1 lemon
- Good Quality Aged Balsamic Vinegar
- Fleur de Sel and Fresh Ground Black Pepper
Directions:
- Remove the Burrata from the fridge, the flavor is better at room temperature. Preheat the oven or broiler to 220 C / 450 F.
- Place a long sheet of aluminum foil on a sheet pan. In a medium bowl toss the peach wedges with the honey, 1 tbsp olive oil and the vanilla pod. Pour on the sheet pan and bake / broil until the edges of the peaches become caramelized. Let cool.
- Toast the Macadamia nuts in the oven for about 5-6 minutes. Toss with a sprinkle of Fleur de Sel (high quality sea salt flakes). Let cool.
- When you’re ready to serve, toss the Arugula leaves with the lemon juice and remaining olive oil, some salt and pepper.
- Place a nice, thick slice of Burrata on a plate, garnish with 3-4 peach wedges including the juices from roasting. Put a heap of Arugula salad on top and sprinkle with the Macadamias. A few drops of Aged Balsamic put the whole dish together.
Serves 8
Enjoy!
Hold on, I’m not done yet. As much as I’m passionate about cooking, I’m really loving the yacht. I was thinking when to upload some of the pictures I took from our guest setup of the interior and exterior. You know what, I’m just gonna add a few each time I post a recipe!
Who would not feel welcome with such smiles! Our lovely stewardesses Tracy, Britney, Paula, Eliza and Kate
Our jacuzzi on the Sun Deck. Really cool, hey?
And from another angle. Cocktails anyone?
After a great time in Croatia and Montenegro, we’re heading back to the South of France. Lets hope we get some more guest trips, I’m really in the groove now!
Yours truly
Chef Remo Maute
Dear visitors, followers and friends,
I’m sorry it has been a little quite on this site. Our maiden voyage of 10 days took the most out of the time away. Then, the first few days after such an important trip I like to take it a bit slower. My sous chef and I spend around 16 hours a day in the galley during a charter. Time flies during the preparation hours and we often ask ourselves where has the time gone. Don’t get me wrong, I’m loving every moment of it. But when you can, a little more sleep won’t hurt 🙂
So, the build up to this trip was huge. First, the brand new galley, first charter after almost 8 month since the old Excellence. I think we did really good, but there is always room for improvement.
Here are some pictures of the food that actually went out to the guest. They’re many more dishes we did, but I just didn’t always take pictures or I just forgot in the rush of service. To keep you looking all the way trough the blog, I wrote a pretty easy and awesome lobster recipe on the bottom.
Some simple snacks at arrival of our guests. They just flew across the Atlantic and I’m sure would like a little something when they get on the yacht.
Crudités with Black Olive Tapenade, Lobster Summer Rolls, Melon with Prosciutto di Parma and Arugula, Crostini with marinated Cherry Tomatoes (still missing)
For the first lunch I like to start with familiar dishes and / or light salads.
Arugula Salad, Compressed Pear, Roquefort Espuma, Shaved Radish and Toasted Pine Nuts
My owner loves desserts with lemon. With this first dessert we’ve played it safe.
Lemon Mousse, Macerated Summer Berries with its Jelly, Almond Tuile
On every trip we do an Asian inspired dinner. Our Sushi is pretty good I would say!
Salmon Roll with Cream Cheese and Asparagus, Shrimp Tempura Roll with Wakame, Tuna Roll with Mango and Chives, Selection of Sashimi
A simple Risotto cooked to perfection is all about timing.
Risotto with Roasted Fennel, Celery, Lemon Zest, Pan Fried Sea Scallops, Micro Basil
This dish is inspired by Thomas Keller and his book Under Pressure. The rib eye is cooked sous vide, then seared until crispy.
Rib Eye Steak, Horseradish Mousse, Oven Baked Cherry Tomatoes, Arugula and Black Olive Pain Perdu
Say hello to Luigi. Well, that’s what I called him. I love going to the fish monger in the early mornings, especially in Capri. It costs you an arm and a leg, but the quality and freshness is outstanding.
I told him he’s going to be famous. So he gave me a big grin and an expresso!
That’s what I went back to the yacht with. An awesome grey snapper. Such an amazing whole fish has to be cooked whole. “The best flesh is on the bone”, would every Italian tell you.
In Foil Roasted Whole Grey Snapper with Mediterranean Herbs and Lemon, served with Preserved Lemon Puree, Tomato Tatar and Garden Leaf Salad
I lied… I had to stop for a freshly squeezed Capri lemonade and a phyllo pastry filled with vanilla custard, before returning to the yacht.
Check out that plate, lol!
My food is always inspired by the amazing products I receive. Sometimes simple is the best with clean flavor and presentation.
Artichoke Barigoule, Tepid Chanterelle Salad, Red Wine Vinaigrette, Jambon de Bayonne
And now a few desserts:
The St. Tropez tart is the only dessert we buy at the store. I wouldn’t even think trying to make it. Deep fried doughnut batter, rock sugar on top, filled with a double pastry cream. Uff…
A classic when we visit the famous fishing village of St. Tropez
Coffee Chocolate Mousse Dome with Sour Cherry Compote
Panna Cotta with Blackberries and Lavender Tuile
And finally the recipe I’ve promised earlier
Chilled Pea Soup with Lobster, Crème Fraîche and Osetra Caviar (serves 6-8)
Adapted from Alfred Portales
It’s very important to get fresh, live lobsters. The taste is of freshly boiled lobsters is untouchable
Ingredients:
- 3 Live lobster, around 1 kg each
- 1 Brown onion, finely sliced
- 2 Rib celery, finely sliced
- 1 Leek, white part only, finely sliced
- 6 Garlic Cloves, smashed
- 100 ml Dry white wine
- 1 Herb sachet with bay leaf, thyme, dill, white peppercorns
- 5 liter Water
- 500 grams Fresh peas or good quality frozen young peas
- 1 tablespoon Extra virgin olive oil
- 1/2 Brown onion, finely sliced
- 2 Garlic cloves, finely sliced
- 1 liter Chicken stock
- Salt, pepper and lemon juice
- 100 grams Crème fraîche
- Salt and lemon juice
- Osetra Caviar
- Fresh herbs for garnish
Once the lobsters are shelled, the starter is very easy and impressive on a hot summer day.
Directions:
- With a large heavy knife, kill the lobsters by cutting lengthwise trough the head. Pull off the tails and claws with the knuckles. Reserve the bodies for stock.
- Bring the water with all the court bouillon ingredients to a boil. Reduce the heat to a simmer and cook the tails for about 6-7 minutes. Chill in an ice bath. Repeat with the claws and knuckles.
- Remove the flesh from the shells and keep in the fridge.
- If using fresh peas, cook in salted, boiling water until tender. Chill in an ice bath.
- Sauté the onions and garlic in some olive oil until translucent. Pour in the chicken stock and bring to a boil. Let cool slightly.
- In a blender purée the peas with 3/4 of the chicken stock until creamy, season with salt, pepper and some lemon juice for acidity.
- Pass trough a fine mesh sieve and add more strained chicken stock if the soup is to thick. Refrigerate at least 2 hours
- For service pour the chilled pea soup in a bowl. Place some lobster tail, claw and knuckle meat in the center. Whip the crème fraîche with some salt and lemon juice. Spoon some on top of the lobster. With a non metal spoon garnish with your desired amount of Caviar. Decorate the dish with fresh herbs or flowers.
Enjoy
Chef Remo Maute
Wow, what a week!
Right this minute I’m sitting in front of our massive port holes in the crew mess. Outside the grey, ice cold and rough North Sea is trying to impress us. Not on our ship 🙂 The crew is watching a movie and I just had a bowl deliciously simple chicken noodle soup, which is in the crockpot for the nightwatch keepers.
Actually I’m already further then my blog. Unfortunatly I just didn’t find the time for an update. We could officially accept the yacht on May 31st and the whole crew was finally able to get organized in their departments. I personally have lifted at least 3 tons of equipment, dishes and food onboard. Where’s the next massage and whirlpool….? My next post will be all about our training and departure. But now a little homage to our host city.
The last six weeks, Bremen has been my home. It’s a lovely place with very friendly people and delicious beer! If only the weather was a bit warmer 🙂
On a nice spring day I took a walk in the old town of Bremen. Its beautiful architecture reaches back to the 14th century, with buildings like the Roland and the Rathaus. The city has a long history in ship building. The first German steamship was built here in 1817. Now, the whole region has many industries. Like Airbus, Mercedes Benz and even the top space companies in Europe, EADS and Astrium.
One side of the old town
The Rathauskeller holds Germany’s finest wine selection. Most expensive is around 6500 Euro
I guess the Biergarten opens a bit later
The river Weeser invites people for a stroll
The real reason I got up so early on a Saturday. Local markets, cappuccino and people watching
I can’t even describe the scent of all those fresh herb plants
As you can see on the price, white asparagus season has just started when I was there in April
Because I didn’t have a proper kitchen the last weeks, my food posts have been a little rare. So I’ll make it up to you with this Scandinavian and Northern Germany inspired dish. Gravlax is raw salmon, cured for at least 12 hours with sugar, salt and other aromatics, usually dill. It sounds fancy, but its actually quite simple. You can slice it or cut small cubes for a tartar. Gravlax is traditionally served with Pumpernickel bread or boiled potatoes. I think a dish with such history should not be messed with to much. In my recipe I use the classic dill mustard sauce, but for texture I added julienned radish.
Ingredients Salmon:
- 1 kg Salmon fillet, preferably the middle piece (darne), skin and pin bones removed, excess fat trimmed
- 80 grams Coarse sea salt
- 60 grams Granulated sugar
- 1 tbsp White peppercorns, crushed
- 1 tbsp Black peppercorns, crushed
- 50 grams Fresh dill, washed and chopped
Ingredients Sauce:
- 2 tbsp Dijon mustard
- 1 tbsp English mustard
- 1/2 Egg yolk
- 65 grams Vegetable oil
- 1 tbsp Fresh dill, washed and chopped
- 1-2 tsp Honey
- Freshly squeezed lemon juice
- Salt and pepper to taste
- Julienned radish, placed in ice water for 10 mins and drained
Directions Salmon:
In a small bowl combine the salt, sugar, pepper and dill. Rub the mixture all over the salmon.
Place the marinated fish in a large zip log bag or vacuum seal on medium. Place in the fridge for at least 12 hours, turning the bag 2-3 times to evenly cure the salmon.
Remove from the bag and rinse off the marinade with cold water. Pat the salmon dry with kitchen paper.
Slice thinly and arrange on a serving platter.
Direction Sauce:
Combine the mustards and egg yolk in a tall container. Mix with a handheld blender until smooth and slowly adding the vegetable oil while blending. If the mayonnaise gets to thick, add a few drops of water.
Add the dill, honey, lemon juice, salt and pepper. Add little more honey or lemon juice if the sauce gets to sweet or sour.
Pour the sauce over the salmon and sprinkle with the radish.
Serves 6-8 people.
Enjoy
Hello all,
The sky is blue, the sun is bright, people are wearing shorts and T-shirts. I believe those days are rare in northern Germany.
It was the perfect setting for the launch of the brand new super yacht Excellence V.
Enjoy the video:
Luxury Yacht Cuisine 