The Chef in Black is back. Even better, he’s out of mourning and
bursting with colour. Recently I had the chance to meet Belgian Chef Emmanuel Stroobant, when he showcased his new cooking program for the Asian Food Channel. 36 Ways to Live will feature recipes that are close to his heart – food from his childhood, his first successes, classic French dishes and his own personal favourites.
I wasn’t quite sure what to expect; after all, Chef Emmanuel is a celebrity and fame can go to the head. It turns out that spending time with him is like bumping into an old friend who invites you into his kitchen, then shares stories and secrets with you. He also laughs mightily at his own jokes (especially when he’s laughing at himself!) All the while he keeps working away to conjure up a taste of perfection seemingly without effort or fuss. The kitchen for this show is state-of-the-art, and it’s provided by Signature Kitchens, Kota Damansara. Thanks to Pierre Barroy for the following images.
Chef chose to demonstrate one of his own popular creations, Pan-fried Foie Gras with Caramelized Apple and Port Sauce.
.jpg "Adding veal jus.")
The sauce was made with caramelized vegetables deglazed with balsamic vinegar and passed through a sieve. The resulting puree was mixed with veal jus and reduced. Brandy, port and red wine were added separately and flambéed after each addition. Finally, the sauce was whisked at high speed to add foam.
As he was cooking, Chef shared tips galore, for example, it’s crucial to use a frozen foie gras, as a fresh goose liver would spoil before it reached Malaysia.
Heating the knife before slicing the liver ensures a smooth, straight cut.
When heating the butter and oil to sauté the liver, wait until the butter browns slightly around the edges of the pan before adding the meat. This will ensure the perfect temperature to crisp the outside of the liver without overcooking the centre.
The foie gras was served on a rectangle of puff pastry topped with green apple, and covered with a generous portion of the foamy sauce. It was divine. The crisp foie gras revealed a soft, warm heart complemented perfectly by the rich, sweet and sour sauce.
After this delicious sample, we were invited to watch the first episode of 36 Ways to Live, which I enjoyed very much. Chef’s easy, relaxed delivery and wealth of knowledge about food and food preparation provides entertainment and information.
Certainly, this show will bring 5-star cooking into our living rooms and we may even be tempted to try some of the gourmet recipes ourselves. In the first episode, Wonderful, Classical, French, Chef Emmanuel demonstrates how to prepare Seafood Bouillabaisse with Scallop Mousse, Roasted Halibut with Turned Vegetables and Beef Tournedos Rossini. The titles of future episodes include: My Kind of Home Food, It’s all about Belgium, Childhood Memories, and Going
Green.
Green.
There will be 12 episodes in all, each featuring 3 recipes. Chef Emmanuel will take us into the kitchens of his highly successful restaurants in Singapore, and in one episode, he’ll invite us on a picnic. He is an avid yoga practitioner, and we will be able to see him teaching yoga to his staff.
What do you think? Shall we have a little dance?
Oh yes, let’s show them how to polka!
Reason to Watch: To be entertained by the knife skills of a handsome chef while salivating over the delicious food, and to pick up tips that will be useful in your own kitchen.
36 Ways to Live premiers on Wednesday, September 12 at 9:30pm on the Asian Food Channel (Channel 703 on Astro), and recipes from the show will be available on their website:
http://www.asianfoodchannel.com/show/36-ways-to-live-emmanuel-stroobantHere’s a 30-second promo video to get you in the mood:
http://www.youtube.com/watch?v=HECdS9sqAyE&feature=youtu.be
http://www.youtube.com/watch?v=HECdS9sqAyE&feature=youtu.be
For more information about Chef
Emmanuel, please visit his website:
Emmanuel, please visit his website: