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English
Pages
Mouth Watering Menus
from Chanpeng S
Ericsson's
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Culinary Cooking Classes |
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Chanpeng
is performing her Cooking Classes in the Swedish language.
From time to time she is requested to perform her classes
in English. The following menus are from her Cooking
Classes in English.
Enjoy reading her laid out tastes which served as
guidelines to her pupils. Should you feel for trying out
Chanpeng's recipes at home, please feel free to request
your own PDF-file including recipes for 4 servings and
food pictures (when available) FREE. Just send your mail
from links provide below. |
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"Wonderful
food is cooked with love and passion.
And a pinch of salt."
Chanpeng's
motto
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| Some
statistics from Chanpeng's Cooking Classes |
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Up
till today |
1
422 |
participants
have enjoyed Chanpeng's |
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81 |
Culinary
Cooking Classes |
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of
which only |
1
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class
have had
re-cycled recipes.
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| All
other recipes are created exclusively by Chanpeng for the
specific group of participants, considering food season, guest
preferences etc. |
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6 |
classes
have been performed in English |
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Chanpeng
S Ericsson holds highly esteemed Swedish and
British diplomas and certificates as cook, pastry cook and
sommelier.
She has been Head Chef at Högbo Brukshotell in
Sandviken, Sweden as well as Head Chef at the
Zhemchuzina Hotel in Sotchi, Russia.
Chanpeng is nowadays managing her own independent Food Consultant Business
together with her assignment as Director
of Food & Beverage at the Göransson Arena
in Sandviken.
Göransson Arena is the largest Swedish multi
arena for sport, culture and business events.
Art exhibitions, trade fairs and convents are
hosted and catered to associations, business
enterprises and organizations.
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Menu
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Tastes of our
dinner ...
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Presentation
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2008 Cooking Classes held
in English
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Menu # 72
from
Chanpeng S Ericsson's
Culinary Cooking Classes
on February 20, 2008.
This menu was cooked and presented by
19 participants.
Terrine of rabbit with melon- & asparagus salad
and shallot vinaigrette
Baked
halibut, langoustine sauce
and savoy cabbage sautéed in dill
Almond sponge cake with piña colada sauce
and rum sherbet
Click
on this link for your free PDF-file
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Recept från meny 72 också
på svenska
Länk
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Terrine
of rabbit with melon- & asparagus salad
and shallot vinaigrette
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| Tonight we cook
our rabbit as a terrine. With more elegance we want to create
exquisite harmony in tastes to the rabbit's natural mild
sweetness. We prepare the terrine well-seasoned with balanced
tastes of Dijon mustard and herbs. I want to sense just a tiny
little bit of the shallot's shamelessly pushy tastes to the
terrine of rabbit. Sense. Never let the shallot take over.
That's why I give the shallot a companion in vinaigrette,
sharply acidic with distinct bergamot aroma. And the shallot
tastes become balances to the smooth rabbit. The Ewe's Milk Yoghurt
characteristics of fresh acid, mild but still rich and creamy,
tie effectively the dish together. |
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Baked
halibut, langoustine sauce
and savoy cabbage sautéed in dill
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| Lightly salted
halibut, baked in its own juices, provides high pitched and
pure fish tastes. Baking the halibut brings a high degree of
juiciness. The creamy sauce is rich in tastes of umami, and
has a lot of crayfish character. The cognac adds richness to
the sauce, and the crème fraiche provides a fresh acid. The
potatoes have pure and full aromas of thyme. And the savoy
cabbage provides al dente, fresh and herbaceous tastes. |
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Almond
sponge cake with piña colada sauce
and rum sherbet
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| An international
drink - the Piña
Colada - inspired me to this evening's dessert. Why limit
yourself only to sip a Piña
Colada? Why not eat a Piña
Colada from your dessert plate? The tropical feelings and
aromas come to the dish from the sauce's coconut and pineapple.
We place the Piña
Colada's rum into a cool, refreshing sherbet, and get soft
harmonies from the balanced rum/milk chocolate in return. And
we garnish the dessert with rum soaked cherries. The
full-bodied sponge cake has a round body of almond and
coconut. Piña
Colada on the plate. Neither stirred nor shaken. And
definitely no umbrella. |
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Menu 71
from
Chanpeng S Ericsson's
Culinary Cooking Classes
on February 19, 2008.
This menu was cooked and presented by
25 participants.
Pike-perch
with soy- and sesame sauce,
root vegetable salad and wasabi sherbet
Breast of duck with garlic fried mushroom,
potato cake and truffles cheese
Chocolate ice cream
with wild berry meringue and caramel
Click
on this link for your free PDF-file
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Recept från meny 71 också
på svenska
Länk
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Pike-perch
with soy- and sesame sauce,
root vegetable salad and wasabi sherbet
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| Tonight we'll
prepare our Swedish lake fish in a Japanese manner. We'll
marinate the pike-perch in a matured soy sauce, rich of umami
tastes, and we'll get the 5th base taste into the bargain. By
grilling the pike-perch we will get a smoky aroma, well
complimenting the character of the soy sauce. Our sauce will
become sweet-sour, rich in body and tastes with a distinct nut
character from the sesame seeds. The salad becomes freshly
crispy from daikon and radish. The sherbet provides a cool
freshness and a small peppery explosion of the wasabi, which
also ties up the Japanese style. |
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Breast
of duck with garlic fried mushroom,
potato cake and truffles cheese
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| Oriental like
spicy aromas from the duck's golden fried skin gives our taste
buds a rich, crispy feeling. Our potato cake is inspired from
the Austrian Rösti though we'll dress it in new cloths and
add creamy herbaceous tastes. The mushroom should just hint
garlic but providing al dente. We feel we'll deserve to
indulge in the rich truffle aromas and tastes when preparing
the cheese balls. But feel more restricted to let the fig
characteristics taking over the sauce. |
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Chocolate
ice cream
with wild berry meringue and caramel
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| Sweet, sour and
modestly bitter are the basic tastes we'll give our dessert.
One of our companions to our classic meringue will be the
combined acid and sweetness of raspberries and blueberries
which provide garnish as well as coulis. Our meringue will
also get clear vanilla tones from our way of preparing the
double cream. And we also add a distinct nut character from
the roasted pistachio kernels. The rich natural sweetness of a
classic meringue is supplemented by some crunchy and sharp
caramel drops. Our chocolate ice cream with its high quality
chocolate will provide heaviness to the dessert by adding
balanced bitterness. A classic meringue whose traditional
sweetness sometimes feels pushy will have high and balanced
tastes from its dessert plate companions. |
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English Cooking Classes prior to 2008
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Avocado
salsa with smoked salmon and seaweed salad
Herb roasted filet of pheasant with almond potato purée, port
sauce and chanterelle ragout
Coconut-
and vanilla cotta with mango sherbet and wild berries
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Jerusalem
artichoke soup with salmon tartare
and herb bread
Herb
roasted vension with quinoa salsa,
roasted vegetables and port sauce
Mascarpone
crème with
chocolate cake
and raspberry
coulis
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Brisket
of beef with chili- and coconut froth
and pickled vegetables
Oven
baked halibut with braised fennel
and shellfish sauce
Chocolate ice cream with sugar almond crust
and vanilla poached figs
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Confit of wild
duck legs and breast rolled in pak choi together with ginger
pickled apple and chili honey
Woodland mushroom cappuccino with herb crostini
Herb rolled fillet of roe deer with Jerusalem artichoke puré,
port wine sauce and vegetable ragout
Fennel custard and cherry sherbet on sesame seed tuiles with
cloudberry sauce
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