Chef In The Hat: Recipes

LUC’s Pound Cake Recipe on New Day NW!

Tuesday, June 21, 2011

Chef Thierry will be a guest on New Day NW on KING 5 at 11am.  He will show you how to make a simple and delicious pound cake (aka quatre, quatre in French).

Check Out The Video!

LUC’s Pound Cake

Makes 1-Loaf Pan

Equipment: Standing Mixer, Electric Scale

Ingredients (all ingredients are measured by weight)

8oz (240g) butter, unsalted

8oz (240g) sugar

4 Eggs

8oz (240g) All-Purpose Flour

2-teaspoons (11g) Baking Powder

Pinch of Salt

Procedure

Preheat your oven to 350°F.  Butter and flour a 4 ½” x 10” loaf pan.

In the stand mixer, whip the butter and sugar until white well combined 3-4 minutes.  Slowly add the eggs one at a time until fully combined.

In a separate bowl, combine the flour, baking powder and salt.  Add flour mixture gradually to the butter, sugar and eggs.

Pour batter into the prepared loaf pan and bake for about 1-hour until the cake is cooked through.  Allow to cool before slicing and serving.

Chef’s Notes:  Garnish this cake with any seasonal berries or fruit with plenty of vanilla whipped cream.  Bon Appétit! 

©2011 Chef Thierry Rautureau, The Chef In The Hat™

Posted on June 21st, 2011

Pickled Rhubarb Recipe

Since Chef Steven’s arrival, there have been many requests for his pickled rhubarb slices that can be found on some dishes at LUC. 

So by popular demand, below is his recipe!

Pickled Rhubarb

Yields: 2 qt       (Approx)

2qt       Rhubarb, washed and sliced

1qt       Water

1 ¾ C  Sugar

¾qt      White Wine Vinegar  

1T        Peppercorns

3pc      Bay Leaves

2T        Fennel Seeds

6pc      Garlic Cloves, Crushed

2T        Salt

Process: Season rhubarb with salt and let sit for 1 hour to draw out moisture. Mix remaining ingredients together in a sauce pot and bring to boil. Pour hot brine over rhubarb. Allow to cool in brine, and store in liquid for 2-3 weeks.

Posted on June 13th, 2011