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Dreaming of your last sojourn in Bali? Remembering those long lingering dinners at di Mare restaurant, looking out from your cliff top setting as night settled like a shroud over the Indian Ocean…well, something like that, anyway. We can't bring you di Mare, but we can help you recreate some of the award-winning cuisine of our celebrated chef, native New Yorker Raymond Saja. Here, he presents two of his favourite recipes, clearly presented so that with a little effort, you can literally enjoy a taste of Karma in your own home – and a particularly indulgent one at that...
Gorgonzola Souffle - Serves: 6 |
| 50 grams |
Butter |
 |
| 50 grams |
Flour |
| 150 ml |
Milk |
| 50 grams |
Gorgonzola |
| 30 grams |
Roquefort |
| 2 each |
Egg Yolks |
| To Taste |
Salt & Paper |
| 5 each |
Egg Whites |
| 1 drop |
lemon juice |
| 60 grams |
brioche crumbs |
| 40 grams |
walnuts(toasted and coarsely ground) |
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Melt butter in pan. Add flour to make roux (the mother sauce of all French cooking), cook 2-3 minutes. Add milk, incorporate and cook for a further 2-3 minutes. Remove pot from fire and fold in cheese and egg yolks. Season and allow to cool slightly. Whip egg whites to soft peaks, then add lemon juice and whip to stiff peaks (do not over-whip!!!)
Fold whites into cheese mixture gently. Butter 4 oz. ramekins and coat with crumbs and walnut mixture. Fill molds ¾ and tap to expel air. Bake at 350F for 8 minutes in water bath. Souffles can be eaten out of ramekins or removed from ramekins and served on a flat plate with a salad, pears, and walnuts.
Chef: Raymond Saja |
Cinnamon-Sugar Doughnuts And Belgian Hot Chocolate - Serves: 6
Belgian Hot Chocolate |
| 25 Oz |
Milk |
|
| 5 Oz |
Extra Bitter Chocolate 61% (ideally Belgian) |
| 2 Oz |
Simple Syrup |
| 2 Oz |
Amaretto Disaronno |
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| Bring milk and simple syrup to a boil, add chocolate and stir until melted. Strain through fine-mesh strainer. Add amaretto and serve hot. Delicious! |
Doughnuts: Recipe |
| 120 Grams |
Milk |
 |
| 25 Grams |
Yeast |
| 30 Grams |
Butter |
| 30 Grams |
Sugar |
| 2 Grams |
Salt |
| 45 Grams |
Eggs |
| 200 Grams |
Bread Flour |
| 90 Grams |
Pastry Flour |
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| Scald milk and cool. Dissolve yeast into milk. Mix butter, salt, and sugar with paddle until smooth. Beat in eggs. Add milk/yeast mixture. Attach dough hook and add flour and mix 4 minutes till well incorporated. Ferment at 80 degrees F for 90 minutes. Roll to a thickness of ½” and stamp out desired shapes. Fry at 360F degrees. Drain and toss with cinnamon sugar. |
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| Cinnamon Sugar: |
| ½ Cup |
Sugar |
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| 1 ½ Tsp. |
Cinnamon |
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| Chef: Raymond Saja |
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