CITRONELLE
Le Chef Patrick Becquet & Jeanne
AT THE SANTA BARBARA INN
*although this fine eatery is now closed and under new ownership here's our story and we're stickin to it.....
Executive Chef, Patrick Becquet has been in & around S.B. for years, working the kitchen at famed Citronelle at The Santa Barbara Inn. But now we are pleased to say that Patrick is happily running the show as Executive Chef w/Sous Chef David Sundeen by his side. True to his French heritage, Patrick often shows up at The Berry Man warehouse to hand-pick his product for the day getting that important visual hit. Shopping for his Cooking Local segment was no exception. Patrick chose three great recipes to share w/the audience. First off was a Fresh Artichoke Terrine drizzled w/Piquant Fresh Herb Pesto, an ambitious recipe requiring a whopping eighteen artichokes, hearts only! Really simple after the chokes are cooked. Then Patrick keenly constructed a locally fished Crab Stuffed Avocado Nest topped w/Salmon Caviar & Sweet Sundried Tomato Vinaigrette…..really cool & fresh. His third presentation was a stunning Coconut Mango Cheesecake w/Graham Cracker Crust. Yummy! All three delectables were paired w/great wines by Rest. Manager, Sommelier, Jerry Lee. We all “dove in” as Ms. Jeanne would suggest, tasting the days preparations w/little or no abandon.
Recipes
Artichoke Terrine |
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INGREDIENTS:
18 artichokes
8 oz. cream cheese
8 oz. crème fraîche
2 Tbsp. mustard
2 Tbsp. pesto (basil purée and olive oil)
1 c. thinly diced shallots
1 c. fresh chives
1 Tbsp. chopped chervil
1 Tbsp. chopped tarragon
1 Tbsp. Italian parsley
2 Tbsp. diced lemon (cured and cooked)
1 oz. gelatin powder
2 oz. chicken broth or beef consommé
2 oz. champagne vinegar
METHOD:
Cook artichoke bottoms in water, salt, lemon, olive oil
and herbs. Clean and dice artichokes (big brunoise).
In a small mixer, blend together the cream cheese,
crème fraîche, mustard and pesto.
Mix the diced artichokes with the shallots, chives,
chervil, tarragon, Italian parsley and diced lemon.
In a sauce pan, melt the gelatin powder, chicken broth
or beef consommé and champagne vinegar. Pour this
mixture into the cream cheese mixture; mixing rapidly.
Then blend in the artichoke mixture; mixing rapidly.
Pour into a terrine whose inside is wrapped in plastic film.
Cover and refrigerate.
Avocado Fresh Crab Nest |
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INGREDIENTS:
3 whole ripe avocados (firm, but soft)
2 oz. fresh cleaned crab meat
SUNDRIED TOMATO VINAIGRETTE
INGREDIENTS:
¼ cup extra virgin olive oil
¼ cup diced sundried tomatoes
1 Tbsp. lemon juice
salt and pepper (to taste)
METHOD:
The night before serving this recipe, make the sundried tomato dressing and mix it with the crab meat. Doing this, it will allow the crab meat to marinate and increase the flavors of the mixture. First, take your crab meat and sift through it to make sure no shell is present. In a separate bowl, add ¼ cup extra virgin olive oil, ¼ cup diced sundried tomatoes and 1 tablespoon lemon juice; mix well. Mix the crab meat into the dressing and add salt and pepper to taste. Refrigerate overnight along with the 3 ripe avocados. The next morning or a few hours before serving, take the 3 avocados out of the refrigerator. Slice each avocado down the middle. Take a large spoon and slide it in between the avocado’s flesh and the skin. Gently work the spoon around the outside of the flesh. The avocado will become separated from its skin and should be placed on a cutting board pit side down. Take a small paring knife and make very thin slices of equal size from one side to the other (shortways). With your fingers, slide the avocado into a straight line, separating the slices slightly as you go. You should end up with a line approximately 5 to 6 inches long. Take the left side and bend the avocado into a half circle. Take the right side and cuff it around the left. Fill the center with the crab mixture.
Coconut Mango Cheesecake
COOKIE DOUGH FOR CHEESECAKE
INGREDIENTS:
1 # butter
10 oz brown sugar
2 eggs
1 # Graham Craker Crumbs
5 oz Almonds ground
3 oz Hazelnuts ,ground
3 oz Pistachios,ground
METHOD:
Cream butter and sugar unril light
Add eggs one at a time mixing well after each addition
Add 1 # graham cracher crumbs,nuts and mix until just incorporated
Pipe dough into plastic wrap
Roll dough in wrap and hold both ends of wrap and twist each end closed
Freeze dough until ready to use
Cook 325 degrees for 8 minutes
Coconut Mango Cheesecake
INGREDIENTS:
1 cup coconut milk
1 lbs cream cheese
2 oz lemon juice
1 cup heavy cream
2 sheets gelatine
6 oz sugar
2 Fresh mango (for sauce)
METHOD:
Cream cheese ,coconut milk and sugar together till smooth scrapping sides frequently
Soften gelatin in cold water
Add creamed cheese with lemon juice and mixed till well combined
Blend the fresh mango with the syrup for the sauce
