De Dietrich is an internationally brand, and has been creating high quality kitchen appliances since 1684. Their elegant showroom features a live cooking station, replete with user-friendly equipments and aesthetically pleasing Le Creuset cookware. We attended culinary demonstration by guest chef Stephane Istel, Executive Chef of db bistro moderne, where he will be whipping up 3 recipes, up-close and personal, in the sleek and stylish kitchen at De Dietrich.
Chef Stephane Istel presented a 3 course meal consisting of a soup, a main course and dessert.
Butternut Squash Velouté with Spiced Cranberry Coulis
– 3tbsp Unsalted butter
– 2 Medium leeks, peeled thinly sliced
– 2 Celery stalks, thinly sliced
– 1 Medium Onion, peeled and thinly sliced
– 1 Sachet of 2 flat-leaf parsley, 1 sprig thyme, 1 clove garlic, 1 cinnamon stick & 2 cloves tied in a cheesecloth
– Pinch of ground nutmeg
– Salt and freshly ground pepper
– 1lb butternut squash, peeled, seeded, cut into 1″ dice
– 2½ quarts chicken or vegetable stock
– ¾ cup heavy cream
(Tip: Butter is indispensable in Chef’s kitchen. He likes butter from the brand Echire)
- Warm the butter in a large pot over medium-low power level and add the leek, onion, celery, cheesecloth sachet and ground spices and season with salt and pepper. (Tip: Sautéing the vegetables will extract maximum of flavour for a flavoursome soup)
- Cook, stirring frequently, for approximately 7-8 minutes or until the vegetables are translucent and tender but not browned.
- Add the squash, cook for 5 minutes more and then add the chicken stock and cream. Bring it to boil, lower the power level and simmer for 30 minutes. (Tip: The long simmering process draws out maximum flavour from the ingredients)
- Discard the sachet and transfer the soup to a blender. Purée until smooth and adjust the seasoning with salt and pepper if needed.
- Pass the soup through a fine-mesh sieve and set aside to cool.
- Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to a boil. (The soup may be made in a day in advance and stored in the refrigerator overnight.)
Tip: There shouldn’t be too much liquid in the soup for a more concentrated flavour.
Cranberries add acidity to the soup to balance the richness of the butternut squash.
Spiced Cranberries Coulis
- 1 tsp Grape seed oil or other flavourless cooking oil
- 3 cups Frozen cranberries
- ½ cup Water
- 1 tsp Sugar
- Small pinch of ground cinnamon, Small pinch of ground nutmeg
- Small pinch of ground ginger, Small pinch of ground clove
- Salt and freshly ground pepper
- Warm the oil in a sauté pan over booster and add cranberries. Sauté, tossing frequently, until the cranberries become wrinkly and burst.
- Add the water, sugar, spices, salt and pepper, stir quickly to combine and immediately pass the cranberries through a fine-meshed sieve while hot.
- Set aside to cool and, if the mixture is too thick to drizzle, stir in a bit of water.
- To serve: Ladle the hot soup into 8 warm serving bowls and drizzle the soup with cranberry coulis.
Optional: Caramelized pumpkin seeds
- Pumpkin seeds
- Water (40%) and sugar (60%)
Method: (The method is written based on my memory, as the recipe didn’t include this portion)
- Bring water and sugar to a boil and add pumpkin seeds.
- Boil until water is reduced. Spread the pumpkin seeds on a baking tray and leave it in an oven (180°C) till golden brown.
- Sprinkle on soup for more texture.
Optional: Stir fry pumpkin cubes
- Pumpkin, cubed
- Salt and pepper
Coq Au Vin (Serves 8)
- 8 chicken legs
- 1 medium onion
- 1 carrot, sliced
- 2 celery stalks, sliced
- 2 heads garlic, sliced in half
- Sachet of 8 sprigs thyme, 1 fresh bay leaf, 2 teaspoon coriander seed, 1 teaspoon cracked white pepper tied up in cheesecloth with butchers twine (Tip: you may add parsley stems and rosemary)
- 2lb small white button mushrooms, cleaned and trimmed
- 1lb pearl onions
- 1/2 lb slab bacon, cut into ¼ inch slices
- 1btl (750ml) dry red wine
- ½btl (375ml) ruby port wine
- 4tbsp olive oil
- 4tbsp all purpose flour
- 2 cups unsalted chicken stock or canned chicken broth
- 2 cups unsalted veal stock
- Salt and freshly ground pepper
The Day Before: Separate the chicken legs and thighs. Place in a large container with the onion, carrot, celery, garlic and sachet.
- Cook the bacon in a large sauté pan over medium power level until just crispy.
- Wrap the bacon, pearl onions and mushrooms in separate cheesecloth bundles and tie with the butchers twine; add to the container with the chicken.
- Cover all ingredients with the red wine and port and marinate in the refrigerator overnight.
- Preheat the oven to 325°F / 160°C. Drain all ingredients from the wine and reserve. Reduce the wine in a large pot by half.
- Pat the chicken dry, season well, and heat the olive oil over medium-high power level in a large Dutch oven, stirring occasionally, on medium heat until soft, about 6 minutes. Add flour and cook, stirring for another 4 minutes.
- Add the reduced wine, chicken, mushroom, pearl onion and bacon bundles to the Dutch oven with the veal and chicken stock. Bring to a simmer, cover with a round of parchment paper and transfer to the oven (205°C). Cook for 15 minutes, or until the chicken is tender.
- Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion and celery. Remove the bacon, pearl onion and mushroom from their bundles.
- If the sauce seems too thin, return to the heat and reduce until desired consistency (it should coat the back of the spoon).
(Tip: For a thickener, Chef mixes butter and flour in equal ratio)
- Incorporate all ingredients back together and serve hot.
Note: This dish is great served with fresh pasta or rice. It can be kept, chilled for up to 4 days.
- 125g Dark chocolate (70% cocoa)
- 75g Butter
- 75g Sugar
- 25g Cocoa powder
- 6 Egg yolks
- 6 Egg white
- Icing sugar
- Prepare the soufflé mould: brush the insides with soft butter and place in the fridge to set. Once the butter is hard, repeat with another layer of butter, sprinkle with sugar and tap out the excess. Keep in the fridge until needed.
- Melt the chocolate and butter over the induction hob at level 2.
Whip the egg whites until they reach a soft peak and slowly add the sugar, whipping until the egg whites are stiff and glossy.
- Mix the egg yolks and cocoa powder into the melted chocolate and then fold into the whipped egg whites.
- Spoon the soufflé mixture into a piping bag and pipe into your soufflé moulds. Run the tip of a small knife around the top of the mould, as this will help prevent the soufflé from sticking to the mould and gives a more even rise.
- Preheat the oven to 400°F / 205°C and bake soufflés for about 12 minutes. Place the soufflés on a plate and dust with icing sugar.
- 250ml Water
- 80g Sugar
- 60g Cocoa powder (70% cocoa)
- In a small pot, bring the water, sugar and cocoa powder to a boil then add the chocolate.
- Take off the heat and stir until all the chocolate has melted into a smooth consistency.
I enjoyed the culinary demonstration at De Dietrich, especially the close-up seating arrangement; we are separated from the Chef by merely a countertop.
Chef Stephane demonstrates cooking in fine bantering manner, eager to impart his skills, rather than being a stern chef that we will all be intimidated by. I enjoyed his sense of humour and he interacted well with us participants.
A key point that Chef Stephane emphasises is that we have to cook intuitively rather than following the recipe blindly, and always taste! I hope you’re inspired to cook up a storm, because I sure am!
La Galerie De Dietrich
120 Lower Delta Road
The Cendex Centre
Tel: +65 6508 4600
Mon to Fri: 10.30am-7.30pm
Closed on Sun and Public Holidays
For more information, please visit www.dedietrich.com.sg
About the Author
Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at email@example.com