Leaving the subway, he walks at a rapid pace, it seems pressed for time. It runs along several streets. Meanwhile in the light, he taps his foot. It resumed its journey without stopping, until it reaches its destination and opens a door. Once inside, he is introduced to Rodolfo, the chief who will instruct on the art of salmon purses, backpacks and chicken chorizo and bananas flamed with rum. This course will be very intimate, only two other guests will be part of the two women just retired, that stimulate their pleasure in cooking.
Rodolfo is a graduate of the Cordon Bleu school in Paris (2007). The Brazilian origin worked here and there and it arrived in Quebec recently. Having worked in a few eateries of downtown Montreal, he realized he more wanted to share his culinary passion through teaching. His sparkling eyes reveal a soul in love with an insatiable passion, vibrant and contagious for his chosen field.
The newcomer moved shyly to his workplace, which are installed two knives: one head and one ex officio. After a brief handshake with his guests sixties, named Marjorie and Josee, Rodolfo offers him the position behind the stove to start the induction caramel and salted butter. Fairly quickly, the sugar begins to melt and it is time to add the butter, and 35% cream. The time to flavor the whole with a mixture of ground white pepper, ginger, cinnamon and cloves, then the principal party shall file the pan out of the cooktop.
Man, sometimes stressful and tense, is now at ease. It cuts with his cronies, the accompanying vegetables. By following the advice of the leader, he wears a beatific smile. Josée quickly grasped the blocks of salmon in the pan, all seasoned with just salt and freshly ground pepper. It saliva watching the scene, deep in him, he already treats eye. He exults, the dopaminergic system is fully operational. He finally learns a harbinger of a salmon misfire: if emerges from albumin, the fish is overcooked. With phyllo, his cronies and his pack each piece of salmon. Subsequently, they all buckle up their purse with a past French shallot in hot water. The preparation is based while you finish the vegetables (carrot, zucchini, French shallot, red pepper, white onion, garlic). It is of course cook the carrots separately, to add them to the very end. Canola oil is used in cooking: it stands out because it does not contain asperities decaying cooking, as with olive oil for example. For all the flavor, a pinch of ground coriander, turmeric, parsley and a background of white wine. Carrots are joining the mixture, then at the very end, the hand of Rodolfo nonchalantly adds olive oil, once the pan from the flames.
The purses in the oven, it gives the plates to garnish the risotto with vegetable stock and crunchy warm while decorating the plate with a balsamic reduction. We put the purse on top of vegetables and is packed with mustard sprouts.
He sits at the table with its new guests, they order a whole bottle of Pinot Black, the man moved to his home, he feels good. Together they raise a toast to health, to wish each other good appetite and attack the entry without further action. Every bite melts in your mouth, the salmon is well supported in phyllo and vegetables, yet crisp enough, are just enough statements that its natural flavor is enhanced by the spices used.
Back in the kitchen, armed with a glass of wine, they attack the second course, a bundle Chicken and chorizo sausage, a salad with cucumbers, red onions, topped with a vinaigrette of Dijon mustard, olive oil, honey and sour lemon. Very simple, Brick dough, brushed on both sides of a thick layer of melted butter, used to marry the first golden chicken (the thighs) with chorizo. Firmer than the phyllo can be fun to grind in all forms, as it is versatile and malleable. Again, in the oven, the time to brown the dough, then the plate, garnished with salad and a bunch of mustard sprouts.
Back to table, with Rodolfo this time, they play hard. Chorizo, though fairly strong, does not clash with the rest and, instead, enhances the chicken. Pinot Black, which we will never triumph of praise, is strong enough to support this agreement, although it feels that it is the boundary between the end alloy strength and delicacy from the agreement it must support the dish. The fact that he spent the onion red mandolin makes the man, accustomed to fans boo onion, eats salad with his heart, even committing heresy to use a second portion, of course accompanied by another bundle (but what a glutton!)
Then for the final, our three protagonists, with their leader, went one last time in the kitchen, just to prepare the dessert. Designates the head again, for it to do the bananas flambé with rum. The man, smiling, running with great delight, especially as the flames reached almost one meter high. He extinguished the fire by putting the pan on the stove and it died quietly in a strange silence. Time to put a few slices of cake to bake (with butter of course) and garnish our generous plates of ice cream, they return one final time in the kitchen, to enjoy the fruits of their labor. Rodolfo lot of talk about his love of gastronomy and his words seem to be for his guests, as delicious as they eat the desert and coffee as their host them so nicely prepared. The man is sated, Marjoram and Josée are also, they greet each turn, the chef, who each will leave a generous tip to be gone more than an hour after the end of activities. They will go all together, smiling, leaving behind a Rodolfo who moved and obviously had a good time.
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