Thursday, November 20, 2014

The Seattle Gift & Holiday Food Show

Last Saturday we were at The Seattle Gift & Holiday Food Show, where we demonstrated how to make puff pastry, and how to use it to make savory amuse bouche.

Here is the full recipe:

750gr flour (1.5 pound)
250gr butter (1/2 a pound)
17gr Salt (1/2 a ounce)
350gr water (12 ounces)

350gr folding butter (12 ounces)

our ingredients

the flour, salt and 250gr of butter cut in small pieces

use the hook or paddle attachment

slowly add the water

dough in transition

The dough ready

Remove wrap and refrigerate

With a rolling pin tap the 350gr of butter in to a thin square
The only thing left to do is to roll the dough into a rectangle twice as big as the butter.
Wrap the butter in the dough and roll everything together.

Monday, October 6, 2014

Northwest Chocolate Festival 2014 (part 2 the step by step)

Bacon chocolate brioche with
milk chocolate ganache

Day 1

1-Scale all your ingredients

2-Follow the steps in the video

3-Make the ganache :
Cut the milk chocolate (300gr) and place it in a small bowl.
Bring the heavy cream to a simmer (150gr), and pour it over the chocolate
Stir until smooth, let mature in a cool place overnight.

4-Cut some bacon in small pieces and par cook them on the stove

reserve the bacon overnight in the fridge.

Day 2

1-Cut the dough in small pieces (between 1 and 2 ounces) 40gr.
2-Add some of the bacon to each pieces of dough

3-Roll the dough into a perfectly smooth ball

4-Proof for 2 hours in a proof box (4 hours in a warm kitchen)
5-Bake at 360°F (180°c) for 5-6 minutes
6-Allow to cool and inject some ganache into the roll with the help of a piping bag

et voilà

Sunday, October 5, 2014

Northwest Chocolate Festival 2014 (part 1 the ingredients)

The North West chocolate festival closed its doors today...
This year we demonstrated how to make chocolate brioche; here is the recipe we followed:

The chocolate brioche:

300gr bread flour (11 oz)
150gr eggs (3 pieces)
55gr milk (1.8 oz)
20gr sugar (2/3 oz)
6gr salt (1/7 oz)
4gr Instant dry yeast (1/8 oz) or 8gr fresh yeast (2/8 oz)
75gr Dark chocolate (66% cacao minimum) (2.2 oz)
35gr butter (1.1 oz)

The milk chocolate ganache:
300gr milk chocolate (10 oz)
150gr heavy cream (5 oz)

ACF and Cacao Barry chocolate competition

September 27th was the Salon du chocolat at Le Cordon Bleu, this chocolate competition was organized by Washington State ACF chapter and Cacao Barry.

Here are some pictures of the piece we entered.

Thursday, October 2, 2014

Chocolate class at The Art Institute of Seattle

Did you ever want to know what a chocolate class looks like,
follow this link to find out.

Wednesday, March 26, 2014

Portfolio Restaurant Winter Menu 2014

Photo by: Zach Kinion
Portfolio Class teamed up with the Photography students, to bring you the best of what we offer.
A big thank you to all of you!
Roasted Beet and Blood Orange Salad, 
Photo by: Jessica Camarillo

Pumpkin Panna Cotta with Spice Nuts, and Slated Caramel
Photo by: Jessica Camarillo

Beef Shot Ribs with White Beans
Photo by: Jessica Camarillo

Goat Cheese and Herbs Ravioli
Photo by: Jessica Camarillo

French Center Cut Pork Chop, Braised Cabbage
Photo by: Jessica Camarillo

Coho Salmon, Buckwheat Blini
 Photo by: Jessica Camarillo

Braised Short Rib detail
Photo by: Emily Haun

Croque Madame
Photo by: Emily Haun

Scallop and Caviar Appetizer
Photo by: Zach Kinion

Poached Pear and Hazelnut
Photo by: Zach Kinion

Duck and Winter Root Vegetables
Photo by: Zach Kinion

Braised Pork Belly and Plantein
Photo by: Zach Kinion

Fennel Mussels
Photo by: Ray Milhomme

Scallop Appetizer with White Beans
Photo by: Chris Robinson

Banana Fritters
Photo by: Chris Robinson

Friday, March 21, 2014

Classical European Week 9

Roulade with red cabbage


Duck breast

Roulade of Filet Mignon

Add caption

Classical European Week 8

Sweetbreads, panned in hazelnut

Roasted Chicken

Boeuf Bourguignon