Knife & Cork blog

Eleven Eleven Mississippi
Vin de Set
Moulin Events
Grand Petite Market PW Pizza

 

 

Bouillibaise Recipe

Date: February 25th, 2012; By: Stacey

bouill

Bouillabaisse Broth

3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock

In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.

Rouille

3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.

Bouillabaisse

2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl

In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.

 

Pimm’s Cup Recipe

Date: August 10th, 2011; By: Marion

100_0167

Pimm’s Cup 

1 1/2 ounces of Pimm’s #1

(a liquor made in England with dry gin, liquer, fruit juices & spices)

Equal parts lemonade and club soda

shaken and poured over ice in a pint glass

garnish with a cucumber and lemon wedge

Enjoy!

 

Vin de Set’s Bouillabaisse Recipe

Date: June 30th, 2011; By: Marion

bouill

Bouillabaisse Broth

3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock

In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.

Rouille

3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.

Bouillabaisse

2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl

In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.

 

Spring Menu 2011

Date: May 3rd, 2011; By: Marion

Executive Sous Chef, Kirby Jones has released the Spring Menu for 2011! Here is a peek of our new menu items and be sure to join us to try these delicious new additions!

Savory Crepes
To Share

Langostino
tomato-white wine butter
Tomato-Onion-Asparagus-Spinach
parsley  coulis
Chicken & Spinach
mushrooms & parmesan cream 
Prime Rib
peppers, onions & horseradish cream

Soups & Greens

Red & Green Leaf bacon, apples, shaved red onion,
cotswold & GPM buttermilk dressing
Baby Spinach strawberries, mango, bleu cheese,
candied pecans & white balsamic vinaigrette  
Roquette Salad roasted red peppers & mushrooms,
quinoa, goat cheese & raspberry vinaigrette   

By Land

 Pecan Encrusted Fried Quail
& greens w/ shaved red onion & GPM buttermilk dressing  quail

 

12 oz pork chop w/ mango salsa & seasonal vegetable

Pan Roasted Bone-In Chicken Breast
w/ wild mushroom-white wine demi glace
 & seasonal vegetable

Duck Confit savory strawberry compote
& roquette w/ apples, red onions & citrus vinaigrette 

By Sea

Grilled Versailles, Missouri Trout 
quinoa, ratatouille & roasted red pepper oil

Seared Grouper
brussels sprouts-apple-bacon slaw & parsley coulis

By Garden

Stuffed Tomato
quinoa, asparagus, spinach, parmesan

stuffedtom

 

Fried Eggplant Napoleon Recipe

Date: March 2nd, 2011; By: Marion

 

3 slices of eggplant (cut horizontally appox ½ inch thick)

3 slices of tomatoes (cut horizontally appox ½ inch thick)

2 oz goat cheese

½ C buttermilk

½ C seasoned corn meal

1 oz balsamic reduction

½ C spinach

Pre-heat fryer to 350. Turn broiler on high. Place eggplant in buttermilk for appox 3 mins. Next, dredge eggplant in cornmeal. Shake off any loose cornmeal. Place carefully in fryer for 2-3 mins per side. Divide goat cheese evenly on top of tomatoes and place under broiler until goat cheese is soft. Now assemble. Place 1/3 spinach on a plate. Then place eggplant followed by tomato. Repeat until finished. Drizzle with balsamic reduction and serve. Enjoy!

This video was produced and featured by KSDK’s Tasty Tuesdays

 

Cooking Demonstrations and Tastings - September

Date: August 25th, 2009; By: Stacey

Bob Colosimo, Executive Chef and General Manager of Eleven Eleven Mississippi

Bob Colosimo, Executive Chef and General Manager of Eleven Eleven Mississippi

For the experienced chef to the novice, including moms, dads, grandparents, business professionals ….
Bring a friend or make new ones, all are welcome to attend our classes. Our classes are held at
Vin de Set the first Wednesday of each month.

Our culinary spirit will keep you on the cutting edge of all things food and inspire you to create new items for those around you.
No matter which class you choose, you will be entertained and educated by each of our culinary professionals.

Under the Midwestern Sun

Wednesday, September 2, 2009
6:30 p.m. - 8:30 p.m.
Executive Chef & General Manager, Bob Colosimo
Eleven Eleven Mississippi

Join Bob Colosimo, Executive Chef and General Manager of Eleven Eleven Mississippi as he utilizes fresh locally grown products from Missouri and Illinois to create an authentic Tuscan meal.  The Tuscan table is hearty and appealing in its simplicity and freshness.  Bob will share more than a few tricks to turn your next dinner party into an appealing success.

  • Shrimp & Scallop Cioppino
  • Locally Grown Tomato Salad w/ toasted walnuts, gorgonzola & white truffle oil vinaigrette
  • Pan Roasted Pork Tenderloin w/ sautéed fennel, pancetta & sweet corn risotto
  • Fresh Berries w/ Grand Marnier Zabaglione & almond biscotti

ENROLL NOW! $45 per person per class plus tax
Please call 314-241-7799 to make reservations
Cooking Demonstration Cancellation Policy
7 Day Notice: Full Refund
3-6 Day Notice: Gift Certificate in the amount of class
2 Day Notice : No Refund

 

Cooking Demonstration and Tasting

Date: June 5th, 2009; By: Stacey

For the experienced chef to the novice, including moms, dads, grandparents, business professionals ….
Bring a friend or make new ones, all are welcome to attend our classes. Our classes are held at
Vin de Set the first Wednesday of each month.
 
Our culinary spirit will keep you on the cutting edge of all things food and inspire you to create new items for those around you.
 
No matter which class you choose, you will be entertained and educated by each of our culinary professionals.
 
Mediterranean Munchies
Thursday, July 2, 2009
6:30pm. - 8:30pm.
Executive Chef Ivy Magruder  
Vin de Set Rooftop Bar and Bistro
 
Join Ivy Magruder’s “Club Med” as he teases your taste buds with his favorite Mediterranean munchies. Ivy will take you on a tour of this rich and diverse geographical area through his healthful menu selections.
 
Baba Ganush (eggplant mousse)
Pasta al Pistou (pasta with potatoes and basil pine nut sauce)
Aromatic Chicken w/ tomato salad
Grilled Lamb w/ aioli & saffron rice
Cherry Clafoutis (baked fruit pudding)
 
 
ENROLL NOW! $45 per person per class
Please call 314-241-7799 to make reservations
 
Cooking Demonstration Cancellation Policy
7 Day Notice: Full Refund
3-6 Day Notice: Gift Certificate in the amount of class
2 Day Notice : No Refund

 

Cooking Demonstrations

Date: May 2nd, 2009; By: Stacey

For the experienced chef to the novice, including moms, dads, grandparents, business professionals …

Bring a friend or make new ones, all are welcome to attend our classes. Our culinary spirit will keep you on the cutting edge of all things food and inspire you to create new items for those around you. No matter which class you choose, you will be entertained and educated be each of our culinary professionals. 

Wednesday, June 3  Executive Chef Tony Cole of Moulin

Wednesday, July 1   Executive Chef Ivy Magruder of Vin de Set

Wednesday, August 5  Sous Chef Kirby Jones of Vin de Set

Wednesday, September 2  Executive Chef Bob Colosimo of Eleven Eleven Mississippi 
  
Wednesday, October 7  Executive Chef Tony Cole of Moulin

Wednesday, November 4  Executive Chef Ivy Magruder of Vin de Set

Wednesday, December 2  Sous Chef Kirby Jones of Vin de Set

ENROLL NOW! $45 per person per class
Please call 314-241-7799 to make reservations

Cooking Demonstration Cancellation Policy
7 Day Notice: Full Refund
3-6 Day Notice: Gift Certificate in the amount of class
2 Day Notice : No Refund

 

 

The latest news and info from the culinary world of the Grand Petite Market, Eleven Eleven Mississippi, Vin de Set and Moulin Events, PW Pizza.

 

 

 

© Knife & Cork