chef michael hutchings, waterside enterprises
CHEF MICHAEL IN MOTION
“There was a Chef in our Kitchen” yes, the new year started production in an elegant kitchen at Hayward Design Center on Feb. 7 with Chef Michael Hutchings, Waterside Enterprises, first on stage. Chef Michael is the consummate perfectionist, handsomely organized, ready for camera. He presented three amazing dishes. Firstly Souffle Suissesse, a bold undertaking for live TV. Lobster Queen Mother Revisited was his second dish, a stunning entree having personally prepared for Her Majesty Queen Mary some years back. Climaxing classically, Michael dove into Cherries Jubilee, just perfect! This was a 2nd showing for Michael always fun and informative. The man loves cooking gadgets and culinary innuendo! You can reach Chef at chefinkitchen@aol.com or visit his web site at www.chefmichaelhutchings.com
Michael Hutchings is a chef who has paid his dues. Like many other American chef's, he took a job in a restaurant to work his way through college. An accomplished flutist, he planned a musical career. But in the kitchen of Disneyland at the fabled private Club 33, he was taught by the Black Hat Master Chef Rudolph Stoy and his priorities changed. Michael Hutchings eventually became executive chef of Club 33 then worked under several Los Angeles chefs including James Sly at La Serre (Now Chef/Owner at Lucky's in Santa Barbara), Jean Grodin, executive chef of L'Orangerie, Los Angeles.
The chef/owner of L'Ermitage, Jean Bertranou, suggested Michael Hutchings go to London to work at Le Gavroche under the Roux Brothers. In 1978, Michael Hutchings, along with his wife and eight month old child, and modest savings went to London to work at Le Gavroche. The Roux brothers were so impressed with his seriousness and ability that after only a few months they promoted him to sous-chef and told him that when he was ready for a restaurant in the United States they would back him financially in a partnership. Three years later, following brief stages in the kitchens of Alain Chapel, the Troisgros brothers and Gaston Lenotre, he was ready.
The result was Michael's Waterside in Santa Barbara. During ten years of operation, Michael's Waterside was recognized as a leader in contemporary California-French cuisine. After selling the Waterside in 1993, Chef Michael Hutchings hung his toque at the Santa Barbara Polo Club, Nations Bank executive dining room, the Tower Club in Charlotte, Kaiser Grill and St. James in Palm Springs. Now, Chef Michael oversees a food consulting and service business in Santa Barbara, California.
Hutch has shown twice on Cooking Local so let's take a peak see at what he prepared for all of us....
Recipes 1st Show
Baby Abalone in Beurre Blanc Sauce
INGREDIENTS:
METHOD:
Veal Loin Steak
INGREDIENTS:
METHOD:
Fresh Raspberry Shortbread
INGREDIENTS:
METHOD:
Recipes 2nd Show
Souffle Suissesse
"a bold undertaking for TV!"
INGREDIENTS:
6 ea. Egg Whites
Bechamel Sauce (see recipe)
Cream Sauce (see recipe)
Bechamel:
1/4 cup butter
.5 cup flour
3 cups milk
3 ea. egg yolks
3 oz. Gruyere Cheese
Salt and Pepper to taste
Cream Sauce:
4 cups heavy cream
3 oz. Gruyere Cheese
Salt and Pepper to taste
METHOD:
To prepare bechamel sauce: Chill eight 4" souffle molds in freezer while preparing bechamel sauce. In a medium saucepan, bring milk to a boil; set aside. In a large heavy-bottomed skillet or saute pan, melt butter over low heat. Stir in flour and cook 3 min., whisking constantly to prevent coloring. Remove from heat and whisk in hot milk. Bring to a boil over medium heat and season to taste with salt and pepper. Reduce heat and simmer 10 min., whisking constantly to avoid lumps. Remove from mixture to a large bowl; set aside. Cover to heep hot.
To prepare cream sauce: In a large heavy-bottomed skillet, heat cream until warm; do not allow to boil. Salt to taste, Set aside and keep warm.
To prepare souffles: Preheat oven to 425 F. Beat egg whites with whisk or electric mixer until stiff peaks form. Whisk one-third of egg whites into bowl of prepared bechamel sauce. Gently fold in the remainder of egg whites with a spatula (must be perfectly blended to ensure smooth consistency.) Butter chilled souffle molds and gently fill each one until piled high. Place filled molds on baking sheet and bake 5 min. or until tops are nicely browned. Gently turn each souffle out into an additional 5-6 min. Serve immediately!
Cherries Jubilee
"A dish once prepared for the Queen Mary"
INGREDIENTS:
15 oz Margarine
15 oz Granulated Sugar
18 oz Corn Syrup
¾ c Milk
3 Pounds Bread Flour
3 t Baking Soda
4 T Ground Cinnamon
2 T Ground Cloves
2 T Ground Ginger
METHOD:
Place margarine, sugar, corn syrup and milk in a sauce pan and heat the mixture into a smooth paste. Heat to warm but not boiling. Sift the dry ingredients and incorporate to the margarine mixture. Place the dough (very soft) on to a sheet pan lined with baking paper. Refrigerate overnight. Roll out the dough to 1/16th inch thick. It will be sticky and pliable. Do not add extra flour. Cut your gingerbread house shapes and bake them at 400 degrees for about 10 minutes or until they have a rich dark brown color. Secure the house edges with royal icing (egg whites and powdered sugar. It must be quite thick) or caramel. Decorate with any number of holiday candies and sprinkles.
Lobster Queen Mother Revised
Elegant Entree!
INGREDIENTS:
4 ea. Lobster or 1-1/4 lb. Jumbo Shrimp, peeled, deveined
3/4 cup Carrots, peeled, julienne
1 cup Leek Whites, julienne
2 oz. Truffles, julienne
1 ea. Tomato, peel, seed, dice 1/4 in.
2 Tbls. Butter, unsalted
4 oz. Green Tagliatelli Noodles, cooked
Sauce:
4 ea. Shallots, peel, chop
1 cup Dry White Wine
1/2 cup Heavy Cream
1 cup Lobster or Shrimp Shells, crushed
1 sprig Thyme
2 sprig Parsley stem
1 tsp. Peppercorns
1 ea. Bay Leaf
1 Tbls. Tomato Paste
METHOD:
Bring 1 gallon of water to a boil and add salt. Plunge the lobster into the water and cook for 6-8 min. Chill in ice water. Shell the lobster by twisting off the front of the shell. Peel the shell off of the tail and reserve the meat. Crack the claws, pull out the small pincer and remove the lobster meat. Rinse off and reserve. Pull the head section. Open and rinse it off. Crush one of the shells and use it for the sauce. If you are using shrimp, use their shells for the sauce.
Sauce:
Reduce wine, lobster shells, herbs, pepper, tomato paste and shallots until almost dry in a heavy-bottomed sauce pot. (Stainless steel or anodized aluminum is preferred.) Add cream and reduce by one-half. Cut butter into small pieces and whisk into the reduction over medium heat. Strain through a fine mesh strainer, pushing well. Add lemon juice and adjust the salt to your taste. Keep warm. Place two Tbls. of butter in a saute pan and heat. Add the carrots, leeks and truffles. Season with salt and pepper. Cook the vegetables without browning, until they are tender. Set aside. Slice the lobster tail into medallions. Place the lobster tail and claws in the sauce and gently warm over a low flame. Arrange the julienne and warm noodles on the plate and top with the lobster. Sprinkle the diced tomatoes around for color. You may also use the shells for garnish.
