I didn’t think this would happen again but after 3 years, I’m moving websites again… hopefully this will be the new permanent site. ChefRonYan.com will expire at the end of April 2021. I haven’t decided if I will remove the site completely after the unique domain name expires, it’ll still be on WordPress though.
In the mean time, I will be transferring all entries into the new site. Check it out: Chef Rontini!
In case you were wondering, my time count above in every post is the number of days since lockdown, of this pandemic. I will stop it once life returns to “normal”.
This is a classic tarte au citron, which is lemon tart in French.
For Pâte Sablée (Short Bread dough)
150 g butter (softened to room temperature)
90 g powdered sugar
Pinch of salt
2 egg yolks
255 g cake flour (sifted)
1-2 TBS cold water (optional)
Butter, as needed, for tart pan
Preheat oven to 350°F.
Using a rubber spatula, flatten out butter and powdered sugar or if you’re lazy like me, put in a bowl of a stand mixer with the paddle attachment and beat until combined. Add yolk one by one and then add sifted cake flour. If you don’t have cake flour, substitute with the following: for every 1 cup of AP flour, remove 1 TBS of it and add 1 TBS cornstarch. Mix slowly to combine. If dry, add the cold water. Form into a ball and flatten it, wrap with plastic and place in refrigerator until firm.
Butter the tart pan and put in freezer.
In between two sheets of parchment paper/plastic wrap/SilPats, roll dough to 1/16 inch or 15 mm. Carefully place into buttered pan, press into place and roll over the top of the pan to remove excess hanging dough.
When using shortbread dough for a tart, you need to bake the tart twice. Once at a higher temperature (cooking the shell) and the second at a lower temperature (cooking the filling/custard). Using a fork, puncture the tart shell with holes. Blind bake with weights for 20 minutes. Remove weights and continue baking until golden. Weights can be any dried legumes or rice wrapped in cheesecloth.
Reserve shell at room temperature before pouring in the tart filling. Lower oven to 300°F.
For the Tart Filling
Pinch of flour
Butter, as needed
6 lemons: zested, and 150 g juice
200 g granulated sugar
150 g heavy cream
Zest lemons and mix the juices together. Infuse for as long as possible.
In a bowl, add the eggs and sugar. Whisk until fully incorporated. Add cream, mix lightly and continue to whisk. Stir in lemon juice, zest, and pinch of flour. Strain into a clean bowl and skim off as much foam as possible. Transfer to a container that can pour easily before putting it into the cooled pastry shell. There’s going to be an excess amount of liquid, that’s normal. You could make a mini tart with the leftovers, if you want to!
Bake 20-30 minutes. When removing from oven, the custard should jiggle. Cool on wire rack and serve with fresh berries and whipped cream.
If you liked any of my tools and stuff from the video, you can get it yourself with these links:
I actually created this dish for Parcelle Patioand I was very happy with it so it made it to my #RontiniFriendsgiving menu. Also, when you’re a chef and when you come up with these dishes, you’re on the other side of it so to actually sit down and enjoy your own food, sitting down, plated, and with the correct wine pairing, it’s truly sensational.
Jumbo sized diver scallops were unavailable so these are actually medium sized, with Pickled Golden Beets, an Apple Sorrel Gel, and Micro Red Vein Sorrel. At Parcelle, I was garnishing them with borage flowers additionally but that too was unavailable in November.
This was the second course of five to my #RontiniFriendsgiving 2020 menu. I usually serve one leg per person but I thought for this year, that might be a little too much food so I split the leg between drumstick and thigh. I love making duck leg confit mainly for the aroma. It fills my apartment with this heavenly scent. This is Duck Leg Confit sitting on a bed of silky Celeriac Purée and Brown Buttered Hazelnuts with dots of Montegrato Pedro Ximénez Sherry Vinegar Reduction.
This was the third course of five to my #RontiniFriendsgiving 2020 menu. It is a brined semi-boneless Quail with Roasted Market Vegetables, consisting of Chanterelles, Shiitake, Market Carrots, and Pearl Onions, served with Barley Risotto with Fines Herbes and a Brown Chicken Jus.
This was the fourth course of five to my #RontiniFriendsgiving 2020 menu. It’s essentially identical to this post except I’ve made it better. As it says in the title, the Duck Breast has been dry-aged for 2 weeks, served with a slice of Pommes Dauphinoise (similar to potato au gratin), Caramelized Endive, and Red Wine Duck Jus.
This was the last course of five to my #RontiniFriendsgiving 2020 menu. This is probably my easiest dessert that I’ve ever made for my Friendsgivings. I made this menu thinking that a gluten-free friend was going to participate but she canceled a week before and I didn’t feel like changing the dessert. I was excited to see how this would turn out anyway.
I incorporated some booze in the grapefruit mixture so that churning it would make it more scoopable. The recipe is here, just for the sorbet. You could substitute the Contratto liqueur for Aperol or Campari, if that’s your thing but I personally dislike both Aperol and Campari.
This is Grapefruit Sorbet with Brown Buttered Roasted Kabocha Purée and Candied Pepitas.
With the heavier first four courses, this simple frozen dessert actually turned out perfect because it acted like a palate cleanser. At least I thought it was fitting at the end!
Thanksgiving Thursday has officially passed for 2020 but my Friendsgiving has not yet! This year, unfortunately, I couldn’t have it on Thursday because of scheduling issues. Not having it on Thanksgiving Thursday seems so weird to me and it’s happening tomorrow, the Sunday of Thanksgiving. I only just realized that I haven’t posted the menu yet. There was a sixth course but my seafood delivery was out of fresh sea urchin from Maine so I axed that dish.
Diver Scallop Pickled Golden Beets • Apple Sorrel Gel Micro Red Vein Sorrel (1st course)
As much as I can’t wait for tomorrow to come, this “Thanksgiving” is dragging and I just want it over with already. Never doing this a Sunday again… keeping it to Thursday next year and all future years.
I know we’re all still in a pandemic and that a lot of people have been alone this holiday weekend but my friends coming are all the same friends that I’ve been seeing since the lockdown and we’ve all been careful, getting tested regularly, and also practicing safe social guidelines.