MINNEAPOLIS -- Executive Chef Vincent Francoual from Vincent A Restaurant joins KARE Saturday in the kitchen to demonstrate how to make a romantic French meal for Valentine's Day.
· 2 leeks use only the green; Keep the white part for salad
· ½ bunch parsley picked
· 1 ¾ cup of heavy cream
· ¾ tsp of salt
· 3 eggs
- Preheat oven at 350F. Combine the washed leeks and parley in a cheese cloth. Cook in a saucepan with salted boiling water for 3 to 4 mn or until tender. Shock with iced water.
- Squeeze as much moisture as possible; add to a sauce pan with ¾ cup of heavy cream and the salt.
- Once brought to a simmer, transfer to Vitamix and puree until smooth. Strain through chinois and cool.
- Once cooled place in a mixing bowl, add remaining heavy cream, 3 eggs and ¾ tsp of salt. Mix thoroughly.
- Butter a bread pan and line with white parchment paper. Add mixture, place bread pan in a hotel pan, fill hotel pan with water until it reaches the height of leeks mixture. Cover the bread pan with aluminum foil, poke 3 holes in foil.
- Place in oven and cook for 30 to 40 minutes or until set.
- Cool completely before unmolding. Cut slice and place on each plate
- 1 Pears cut in half
- 2 Belgian endive
- The white part from the 2 leeks sliced
- ¼ cup of toasted walnut
- ¼ cup of your favorite bleu cheese
- 1/2 Tbsp of Dijon mustard
- 2 Tbsp of Olive oil
- 1 Tbsp of Red wine vinegar
- Salt and pepper
1. Toss pear in oil and lemon juice and roast in over at 375 until soft. When cooked, cut 4 wedges on each half pears.
2. In boiling water, blanch the leek and then cool down in ice. Toss with vinaigrette, toasted walnut and bleu cheese. Cut the endive in 4 wedges and toss with Vinaigrette.
3. Place ingredients on top of each slice leek mousse in a decorative way.