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by • August 6, 2015 • Food & WineComments (0)

Food & Wine | #NespressoGastronomy

I’ve said it before, and I’ll say it again. I love coffee. A little while ago we had the opportunity to celebrate this love alongside Nespresso for the intimate #NespressoGastronomy soirée. Gathered together in the Nespresso Boutique Bar in Toronto (which btw is stunning and a must see), we had the pleasure of joining Chef Cory Vitiello for a culinary experience. Come and see how you can create #NespressoGastronomy at home for you and your loved ones.

For the record, I just want everyone to know that Chef Cory Vitiello is a total stud in person. God love a man that can cook! The premise of the evening was to showcase that cooking with coffee is easier than you would imagine. You’ll remember that we talked about this topic recently with Nespresso (click here to see how) and the evening was a deep dive into the complexity and beauty of Nespresso coffees and espressos.

Using the Nespresso VertuoLine, we sat down to enjoy an interactive dinner that helped to showcase the versatility of Nespresso products. No longer limited to the much needed cup in the morning, VertuoLine flavours were infused and transformed by Chef Cory and his delicious recipes.

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Summer Salad with NESPRESSO Infused Chickpea Fritters

Salad Ingredients:

1 yellow zucchini, shaved into ribbons with a vegetable peeler
1 bunch trimmed watercress
2 heirloom tomatoes, sliced
6 radishes quartered
1 cup peeled and blanched fava beans
1 cup blanched green beans
2 banana peppers, roasted, peeled and sliced
1/2 cup roasted almonds
1 wedge manchego cheese, shaved into wide ribbons with a vegetable peeler

NESPRESSO Chickpea Fritter:

350g chickpea flour
850ml water
150ml Nespresso VertuoLine Voltesso
100ml olive oil
1 teaspoon salt

Combine all ingredients in a heavy bottomed sauce pot over medium heat and stir for 7 minutes until combined and smooth.  Pour out on parchment lined baking sheet about 3/4 inch thick and completely cooled.  Cut into 1 inch squares and hold refrigerated for up to 2 days.

Romesco Vinaigrette:

1/4 cup almonds
2 canned tomatoes, strained
1/2 cup olive oil
Pinch of saffron
4 tablespoon sherry vinegar
2 teaspoon salt
1/2 cup roasted red peppers
1 clove garlic
1 teaspoon crushed chilli flake

Cook all ingredients except the sherry vinegar in a heavy bottomed pan, in a 350° F oven with a lid for 30 minutes.  Transfer mixture to a blender with the sherry vinegar and puree until smooth.

To Plate:

Heat a shallow pot with 2 inches of canola oil to 350° F.  Using a slotted spoon or mesh hand strainer, gently lower 6 fritters into the oil.  Fry, turning occasionally for 4 minutes or until golden brown and crispy.  Drain on paper towel and lightly salt. Toss the vegetables with a small amount of the vinaigrette and garnish with shaved Manchego Cheese and Nespresso Chickpea Fritters.

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Dry Aged Strip Loin & Nespresso Braised Beef Cheek with Fresh Corn Pudding, Fava Beans, Blistered Tomatillo & NESPRESSO Mole sauce

Braised Beef Cheeks:

1kg beef cheeks (alternatively two large Beef Cheeks)
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly crushed
1 small carrot, roughly chopped
1 rib of celery, chopped
1 fresh bay leaf or 2 dried bay leaves
200ml red wine
350ml Nespresso Diavolitto
1/4 cup tomato paste
400ml beef broth
5 tablespoon Mole base
1 piece star anise
1/2 tablespoon salt
Pinch crushed chile flake

Heat medium sized, heavy bottom pot on medium high heat; add a small amount of canola oil to coat the bottom of the pan.  Lightly salt beef cheeks and add them to the pot; sear them on all sides until a dark golden brown colour is achieved.  Add carrot, onion, garlic, bay leaf, celery; turn the heat to medium and cook the vegetables out until just tender.  Add the tomato paste and continue cooking for 3 minutes.  Add the remaining ingredients, cover with a lid and transfer into 325° F oven.  Let this cook for 1.5 hours, take the lid off and give everything a stir; the beef cheeks will still be tight at this point and the liquid should be around 3/4 of the way up the meat.  Place the lid back on and return to the oven for 45 minutes.  Take the lid off completely and continue cooking until the beef cheeks are completely tender and the meat begins to pull apart.  Remove the beef, cinnamon stick, bay leaf and star anise.  Blend the remaining ingredients until smooth and return to the pan over low heat.  Using a fork, pull the meat apart and return it to the pan with the cooking liquid.  Reserve for saucing the finished plate.

Vegetables:

1 cup blanched and peeled fava beans
6 peeled and halved tomatillos
2 cloves chopped garlic
1/4 sliced onion
1 poblano pepper, seeded and diced
1/4 cup olive oil
Salt

In a heavy bottomed pan over medium heat, saute the tomatillos with the onion and olive oil.  Once the tomatillos burst and begin to give off their juices, add the garlic and poblano.  Once the mixture has cooked down to a slight brown and caramelized state with just a few tablespoons of remaining juices, add the fava beans, season, and reserve for service.

Fresh Corn Pudding

6 ears of fresh sweet corn, kernels removed from the cob
2 tablespoon butter
2 tablespoon grated parmesan cheese

Place the raw corn kernels into a blender and puree on high speed for several minutes until you’re left with a fine, perfectly smooth puree.  Transfer the corn puree to a small sauce pot and cook on low heat, stirring for several minutes until the natural starches have thickened it into pudding consistency.  Stir in the butter and cheese and reserve for plating.

Dry Aged Strip Loin

4 centre cut, dry aged strip loins
Salt and pepper

Generously season your meat on both sides.  Pre heat a large cast iron pan over high heat.  Add a few tablespoons of vegetable oil and immediately place your steaks in the pan.  Sear on both sides until desired doneness is reached.

To Plate:

Spoon the fresh corn pudding down on the base of the plate; place your sliced steak overtop, followed by a few spoonfuls of the vegetable mixture and sauce it with a good amount of the beef cheeks/mole sauce.

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Caramelized Pineapple Upside Down Cake with Vanilla Bean & Coconut Ice Cream

Ice Cream:

400ml canned coconut cream
300ml coconut milk
250ml 10% cream
1 vanilla bean, split in half
165g sugar
60g toasted coconut
6 egg yolks, whisked

Combine all of the ingredients in a medium sized pot and bring to light boil.  Strain the mixture

and return back to the same pot.  On low heat, whisk in the egg yolks and continue cooking for 10 minutes or until slightly thickened.  Chill and freeze according to your ice cream freezer.

Caramelized Pineapple Upside Down Cake

1 pineapple, peeled, cored and cut into 1/2 inch rings
1/2 cup butter
1/2 cup sugar
2 teaspoon dark rum

Heat a large 12-14 inch cast iron pan on medium/high heat.  Add the butter and cook until it just begins to froth.  Add the sugar, rum and cook until just dissolved.  Arrange the pineapple slices so they all fit in the pan – it’s okay if they slightly overlap here.  Continue cooking until the sugar is caramelized and pineapple softened.  Keep everything as is in the pan, with the pineapple evenly laid out on the base – it will be used for baking the cake.

Cake:

1 egg + 1 yolk
4.5oz good olive oil
4oz milk
1oz lemon juice
1/3 cup sugar
1/3 cup cornmeal
90g AP flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Zest of 1/2 lemon
1 teaspoon cinnamon

Whisk in the wet and dry ingredients in separate bowls.  Using a spatula fold your wet  ingredients into the dry and mix until combined, being careful not to over-mix.  Pour the mixture into the cast iron pan, on top of the pineapple and bake for 30-35 minutes at 370° F until the cake is cooked, but still comes out moist.  Let cool for 15 minutes, and invert onto a cake.  Plate and serve immediately with coconut ice cream.

Pair with a cup of Nespresso Elvazio & you’ve got the perfect ending to a beautiful meal!

The fact remains that coffee is so much more now that I have experienced the #NespressoGastronomy possibilities. I can’t wait to recreate Chef Cory Vitiello‘s recipes at home and to get experimenting with my own Nespresso food concepts. Get creative with us!

And of course it wouldn’t be dinner with Julio if we didn’t take a few FASHIONIGHTS photos.

It wouldn’t be dinner with @fashionights & @nespresso if we didn’t have a photoshoot ? #NespressoGastronomy

A photo posted by Daniel Desforges (@dothedaniel) on

To see the full range of products available for the coffee lovers in your life, click here. Make sure to follow and tag @Nespresso & @DoTheDaniel on social media to bring us along on your delicious #NespressoGastronomy experiences as you pair and add Nespresso products to your dishes. Show us what you got and remember that cooking is meant to be fun, so don’t take it too seriously either!

For more behind the scenes of this and other amazing brands and events we are working with, make sure to follow along with the #DoTheDaniel Instagram account. We’d love to have you come along with us!

Photos: Nespresso, Daniel Desforges & Julio Reyes

Cheers!

Daniel Desforges

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