Morel Mushrooms, it's that time of the year!!

This could be my favorite mushroom, it is at the very least one I truly enjoy preparing and serving. I find there is a distinct difference in the flavors as the season passes just as the map below shows how it moves.

Here in California, the Morel's natural smoky flavor is more intense. This is due to the fact they are often found in areas of recent forest fires taking on the natural smoky flavor of the earth in which they grow. They are also the first or earliest Morels to hit the markets.
Pricey?  A bit, but worth every cent spent in my opinion even in there dried form which can be found year round as with most mushrooms.
Over the next few posts, I will offer a few of my favorite recipes, some classical, some more cutting edge cuisine..
Until then "Think Good Thoughts & Smile"!

A brief word on Garnish!

Yesterday the question came to the table is it OK to utilize the rim of the plate? Yes! I know this is not the best picture but it does show how I recently used the rim of the plate not only for a side dish but to the garnish as well.
Garnish is meant to be simple and accent the the main in this case Filet Mignon with Port Demi, Morel & Chanterelle Mushrooms, Creamed Cauliflower and Roasted Brussels Sprouts. The challenge of the plate actually worked out beautifully by utilizing the rim for the Brussels Sprouts which became the garnish along with a sprig of Thyme.
It is said we eat with our eyes first, followed by aroma them taste. This is true beyond the word so keep your plates simple, clean and full of the flavors in which you are offering.
Here is another example:

There is not much going on to distract from the entree other than a sprig of Italian Parsley.
I think you can get where I am going with this. Yes it is fun to show ones creative side with carvings and plate paintings, both have there place, the key is knowing when to use them.
I will return, until then "Think good thoughts & smile"!

Recipe "Ras El Hanout", rub it on!

This is a blend of toasted dried herbs and spices, Ras El Hanout originates from North Africa and truly has no set recipe. It varies just as so many recipes through out the world and has many uses other than the application as a Rub. I use this in many dishes including some deserts. Here is my blend, simple to put together, complex in flavor.

EQUAL MEASURES:

Cayenne Powder
Black Pepper
All Spice
Spearmint
Cloves
Cumin Seeds
Ginger
Chili Powder
Cinnamon
Coriander
Mace
Cardamom

One could use either powder or whole seeds and pods for this, either you choose it is good to lightly toast all herbs and spices then run them through a spice mill or mortar and pestle, place all ingredients into a large bowl, mix well, store in an air tight container. I will make large quantities and store in my freezer for future use Note there is no salt added to this blend or any blends that I post, I personally do not add salt for one simple reason, control. Many applications do not require salt.
The Labor Day weekend is upon us, I wish you all a very Safe & Happy Holiday Weekend in what ever your plans may be. Next week I will give up the recipe for my Duck & Boar Salumi.
Until then "Think Good Thoughts & Smile"!

Simple Venison Chops!

Venison Chops, probably the most delicious game treat one could possibly sink there chops into when prepared properly. It is no secrete I am big on wild game not only for the flavors but the health benefits it offers over store bought beef. This does need clarification, farmed game is up there and is readily available from your better butchery shops. Pricey but worth the cost for that special gathering, on to this simple recipe.

2 ea Venison Racks
2 tsp Ras El Hanout spice rub (check back for recipe)
2 tsp Olive Oil
Sea Salt to taste post grilling

Combine rub & olive oil to paste, rub cleaned venison racks with rub, place in air tight container, place in refrigerator for 2 to 4 hours. Preheat grill to 400 degrees, remove Venison Racks from refrigerator and allow to sit at room temp for 30 minutes prior to grilling. Cover rib bones with foil, place racks on preheated grill bone side up for 4 minutes, turn and allow to cook for 5 minutes. Remove racks from grill, allow to rest for 10 minutes, cut double chops, place atop bed of lightly dressed Arugula (olive oil & rice wine vinegar) Drizzle with juices that have escaped from cutting, garnish with chives and Micro Greens.
This would pair very well with Petite Sirah or if you are not the lover of Sirah's a full bodied Cab.
I will return with the rub recipe very soon, until then "Think Good Thoughts & Smile"!
**please note the photo above is not that of Chef Bataille's Kitchen or Bataille Gourmet Catering**

Bataille Gourmet Catering, a couple of changes!

Now that I have returned, things have been busier than I could have ever imagined with the addition of Concierge Services to Bataille Gourmet Catering. What is Concierge Services and how does it roll with Catering? Hand in Hand is the simple answer, over the years I have gained many relationships within the event industry and gained access to several premier properties though out the area to hold both private and corporate events, though working with many of the great wine makers, I have developed relationships that allow for special requests to easily be filled, the Bay Area has some of the best musicians many have gained international recognition that Bataille Gourmet Catering & Concierge Services can offer for your event as well.
What we have done is added complete event planning services that includes much more than what has been mentioned. In doing so we can offer an event like no other that demands the highest of quality and control. By bringing this under one there is little room for error or lost communications. I have witnessed this all too often when planning and coordination falls through the cracks.
All this brings about a much larger question, will this spread the high quality of food and menus thin? NO, Concierge Services is under the same roof as Bataille Gourmet Catering and I personally over see the operations but the day to day planning of events is done by hand picked and recruited staff that has worked in there specialized area with in the industry, for example wines and the venues that are associated with wines and wineries are handled by our Sommelier, all travel and any accommodations one might request would be taken care of by a travel specialist which frees me to concentrate on your custom menu and all food related areas.
There is one last change I have made to Bataille Gourmet Catering & Concierge Services, we are now limiting the number of caterings and events, as well the number we will cater for. In the past we have offered events for up to 1200 guests, this is no longer the case. We now will offer an intimate experience either at one of our exclusive properties or yours for the minimum of 2 guests up to about 150 guests, should you have an event that needs planning for up to 2500 guests we will be happy to plan and execute it to the highest of quality bringing to you other resources to handle your menu.
Why the changes? Having made these contacts I wish to pass them on with out many of the associated fees you will find other catering & event services apply to them, also many of what we offer others do not have access to.
Where are the recipes? They are coming very soon, I will return later in this day with something special to kick things off.
Until then, "Think Good Thoughts & Smile"!

I have returned with excitement beyond. So much to share so over the next two weeks I will be posting two recipes a week, beginning tomorrow, then daily or close to it there after.
Thank you for the concerned emails, I am doing fantastically well, for those that don't know not all my time away was culinary based, I had surgery and am feeling fantastic with a sense of excitement that I am ready to share so stay tuned.
Until then, "Think Good Thoughts & Smile"!

Anything En Croute is Delicious!

Just about anything En Croute or wrapped in puff pastry is special and 99% of the time looks as good as it tastes. From appetizers to entrees and so simple. If it is a dinner gathering of 7 or more I find a simple buffet is best, I like to enjoy time with my guests and not be stuck in the kitchen.  The wonderful thing about puff pastry is what ever you are wrapping in the flaky goodness can be assembled well before your guests arrive so all that is required is to bake them or it off. An en croute entree can be individual or as a loaf, I prefer to take a few minutes and do individual en croutes such as Pork Wellington with Spinach and a Deep Fruit Compote, Salmon En Croute with Meyer Lemon Broth or both and offer a choice served with a Fresh Winter Greens Salad and the meal is complete. There really is no need to have many side dishes, the puff pastry fills the void and by adding some root vegetables to your salad will cover that end of the meal.  So where is the recipe you ask? I will be back with the Pork Loin Wellington recipe very soon, simple and beyond delicious!! Until then "Think Good Thoughts & Smile".