Recipes by Chef Ulrich Koepf

1. heat oven to 180 celsius – Mix all the ingredients together. Form little cakes, Bake ona a lined sheetpan for 12 min, until they have a nice brown color.

1. CARAMEL

   Boil the sugar with the water until brown over low heat. Pour the caramel into 3 non-stick bread loaf molds approx. 9-inch x 4 1/2 inch just enough to cover the bottom of the molds.

THE FLAN MIXTURE

1. Whip the cream cheese, sugar, and condensed milk until pale and very fluffy in an electric mixer with the whip attachment.

   now add one egg at the time to the cheese mixture and hip after each addition. Add the heavy cream, the liquors, and the vanilla.

   On slow speed add the crushed, squeezed pineapple.

   Distribute the mixture into the 3 caramel prepared molds, making sure each mold gets enough pineapple chunks.

   Place the 3 molds into a waterbed, make sure the water reaches as high as possible without getting water into the molds.

   Bake the molds at 200F. until dark brown on the top.

   They should be wobbly but firm when you touch them, you may think they are not done! but don’t be fooled, once cooled off the will solidify and be perfectly creamy and solid.

   Let cool over nite, then unmold onto a platter.

1. Add the sifted flour, salt, baking powder & coriander into the bowl with the creamed sugar/butter mixture.

   Add the lemon zest, polenta the eggs & liquor and mix it into a firm dough by hand.

   Roll and form long 3 1/2 inch wide x 1 1/2 inch thick slabs on buttered or baking paper lined sheet pans, until all the dough is used up. Leave some space between each slab as the dough will expand slightly during baking.

   Place to pans in a 180 F.  preheated oven and bake the doughs until lightly brown all around the sides, and crusty to the touch.

   Remove the pans and let cool.

   Once cooled cut the slabs into the 3/4 inch slices, place the slices with a little space between each back on the baking sheet pans and bake an additional few minutes until they reach the right color.

   Let cool and enjoy with a great coffee!

1. Clean and rinse the beans. Soak them over nite in cold water, cook the beans in the same water you soaked them in until soft. Let them drain for about two hours, they need to be very dry. Don’t worry if they look strange after two hours! Save the cooking liquid a soup or a sauce.

   Put the beans through a meat grinder or in a food processor, don’t puree them too much, they should not be pasty, only roughly chopped.

   Place the smashed/ground beans in a mixing bowl and add all the ingredients, mix it to a firm paste and form it into whatever size bowls you like. Put each ball between two sheets of waxed paper and press them into rounds of ca. 1/8 inch thick with the palm of your hand. Set aside.

SALSA

1. Blanch the shrimp in salt water, cool and cut into 1/4 inch pieces.

   Mix all ingredients in a mixing bowl and set aside for 1 hour.

2. Heat the duck fat or olive oil in a non-stick saute pan. when the fat starts to smoke, place the cake in the pan and cook for 3-4 min. on each side until brown, place them in a 150 C: preheated oven for 8 min.

   Put the cakes on a warm plate and spoon salsa on the center of each cake, place a teaspoon of sour cream on top and garnish with a sprig of cilantro. 

1. Preheat the oven to 325F.

   Butter and paper line 2  9×2 inch cake mold. Dust the pans with flour, tab excess flour off. 

   Melt the butter & chocolate over a double boiler until smooth. 

   Cool Slightly.

   Whisk in the sifted cocoa powder & the cassis. In the meantime whip the eggs & sugar until emulsified and triple in volume, fold into the chocolate-butter mixture by rubber spatula.

   Pour the batter into the prepared molds and bake until top forms a crust. Insert a needle which should come out with very moist crumbs attached.

   Remove from the oven and let cool a few minutes. Push down gently the raised edges to even out the top of the cakes.

   When the cakes are cold, unmold them on platters.

   Prepare the smear by melting all ingredients over the double boiler, let cool for 10 minutes, spread a 1/2 inch layer of this smear on one layer, place the second layer over the top and spread another 1/2 inch layer of smear on top and all around the sides of the double layer cake.

   Serve with Whipped Cream and Vanilla icecream

1.  1 Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavor to infuse the water.

   2 Blitz the onions with the garlic, ginger and green chilies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.

   3 Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

   Serve this vegetarian Indian chickpea curry as a main meal or side dish. It’s gluten-free, good for you and freezable so you can save any leftovers

1. Drain the soaked beans and rinse them lightly under cold running water. Put the beans and the fresh water in a large soup or stock pot, making sure the water covers the beans by at least 2 inches. Cover and bring to a boil over high heat. When the water has boiled, reduce the heat to low and simmer for at least 2 hours until the beans are tender enough to be mashed with a spoon.

   Remove 1 cup of beans and 1 cup of liquid, and put in the blender or food processor. Puree the beans and liquid, then return the puree to the pot. Add the chicken stock and return the soup to a simmer over low heat. 

   In a large skillet, heat the olive oil over medium-high heat. Add the pork hock and brown it on all the sides. Add the onion and cook until brown. Add the pork hock, onion, and garlic to the soup, cover the pot, and simmer for at least 2 hours. Add the vinegar, cumin, and seasonings. Let soup simmer 15 minutes or more.

   Remove the pork hock. Cut the meat off the bone and stir into the soup. Ladle into serving bowls and top with a spoon of drained Pico de gallo salsa, a teaspoon of sour cream and chopped scallions. Serve rice on the side if desired.

1. For the Sablé dough beat the margarine until soft in a mixer, add powdered sugar, vanilla sugar and salt. Add the egg and keep beating until the mixture is really bright in color. then add the flour slowly and mix it as fast as possible to a smooth doughy paste, place it on a piece of foil and roll it into a 7 cm thick roll, place it in the cooler until cold. 

   FOR THE ALMOND CREAM mix all the ingredients together.

   Cut the solid roll of dough into 18 pieces of 2 mm thickness each, place them on a greased baking pan, place a teaspoon of almond cream in the middle of each round, with a sharp knife fan ou 2 halved plum pieces and place them around the dough circle.

   Bake at 200 C. for about 15 min.

   FOR THE PLUM SAUCE Cook the plums with the water for about 10 min. Puree them with the remaining ingredients and strain it through a sieve to remove any impurities.

   Note: frozen plums are ok for the sauce. 

1. Roll out the dough approx. 2 mm thick, measure the size of the circle with the pie pan or pot you are using. Place baking parchment paper on the bottom of the pie mold or pot, distribute the sugar over the paper bake it at 220 C.  about 8 min. or until golden brown, place the margarine over it and let melt. Now place the apples vertically next to each other very tight. The apples are obviously sticking out above the edge of the pan; place the pan in the oven for about 25 min. then pull the pan out of the oven and place the dough circle over it so that the dough covers the apples right over the edge of the pan or mold. Push it back in the oven and bake for 20-25 min. until the dough is brown and crispy. The dough will shrink a bit and form a cover over the apples which are going to shrink under it.

   Once cooled off, reverse the pan or mold onto a platter, remove the parchment paper and serve it warm with vanilla ice cream or whipped cream.

   

1. Mix the dough with flour, salt and sugar in a bowl. Add margarine or butter, egg, which is mixed with one part of the milk, and the remaining milk, mix and knead into a smooth dough. Let the dough rise to double amount overnight or at room temperature.

   For the batter melt margarine or butter, over low heat, remove from the heat and add the remaining ingredients, mix. Pour half of it in an enameled cast-iron pan (about 24 cm) or into a fireproof glass dish. From the dough with 2 tablespoons cut 8 equal pieces, put them next to each other into the dish or pan, let stand for about 15 minutes covered. Then carefully pour the remaining batter between the dough dumplings, separating them slightly with a spoon.

   Cover (cover must close tightly) simmer on a small fire for 30-40 minutes on the stove. Never lift off the lid during the cooking time. The liquid should be almost cooked at the end of the cooking time. Then carefully lift off the lid, so that no drops of water fall on the dumplings. Simmer without cover for 5-10 minutes, maybe raise the heat slightly to make sure the casserole is boiling. Enjoy the steamed noodles warm, sprinkle with vanilla sugar or serve vanilla sauce, plum or apple compote with it.

1. 1. °Clarify the butter – remove butter milk

   2. °Puree the liver in a blender & pass through an Étamine (fine sieve)

   3. °Sauté garlic and shallots in the 1 tbsp butter, deglaze with the white wine and reduce.

   4. °Reduce the port and brandy to a syrup consistency

   5. °Place the pureed liver in the blender and add the 2 whole eggs, while the blender is running, on medium speed, add the clarified butter slowly, (as you would making a mayonnaise or hollandaise) then add the wine reduction and the seasonings.

   5. °Pour the liver mixture into a clean bowl and add the rinsed, dried off peppercorns and chopped truffles, check the seasonings! (That's the best part, Bonne appetite!)

   6. °Pour into a ceramic terrine mold, cover the mold with it's cover and wrap the whole terrine with aluminum foil.

   7. ° Place the mold into a bain-marie filled with water as far up as possible without getting water into the mold, bake in a pre-heated oven at exactly 180 F. for 1 hour.

   °Do not let the temperature get higher than 180 F. !! very Important.

   °Chill overnite, do not remove the paté from the mold, serve out of the mold.

Place the toasts on baking pan, brush each piece with olive oil, bake in a 180 F. oven until golden brown.

1. If necessary, peel and devein the shrimp. Do not cut or split open, leave them whole.

   Heat the olive oil in a saute skillet until really hot, season the shrimp with salt & pepper, place them in the hot pan and saute them until turning white on the inside and light brown on the outside, about 2-3 minutes on each side.

   Remove the shrimp from the pan, set aside. 

   now add the slivered garlic to the still hot oil and toast the slivers until golden brown, careful not to burn them. Then add the shallots, saute for an additional 1 minute, then add the basil, tomato and zest.

   Stir well, saute for a short time as the pan should be still hot, now deglaze with the white wine, add the lemon juice, lea & perrins and hot sauce (optional).

   Place the shrimp in the sauce and simmer for a minute, or until you think the shrimp are cooked properly, depending on the size.

   Lower the heat of the pan to light simmer.

   Now add the 3 1/2 oz. of butter and stir it into the sauce with a small whip or a wooden spoon, by incorporating the butter slowly to form a creamy, binding sauce. 

   Turn off the heat.  It shouldn’t be boiling anymore at this point otherwise the butter will clarify and the sauce becomes oily.

   Place the toasts on serving a dish, place a shrimp on each piece, ladle sauce mixture over each shrimp, covering the shrimp and toast. 

   Decorate with fresh basil or thyme sprig and serve immediately so the toast doesn’t get soggy when it arrives at the table.