Stefano Faita’s Christmas menu

Here are the five recipes that make up Stefano Faita’s menu, in their order of preparation

1. Profiteroles with ice cream

Preparation time: 30 minutes

Cooking time: 1 hour

Freezing time: 3 hours

Yield: 6 to 8 servings

Ingredients for the hazelnut-cocoa ice cream

• 750 ml (3 cups) 35% whipping cream
• 1 can (300ml) sweetened condensed milk
• 45 ml (3 tbsp) hazelnut-cocoa spread

Ingredients for the choux pastry

• 125 ml (1/2 cup) water
• 60 ml (1/4 cup) unsalted butter, cut into small cubes
• 1 pinch of salt
• 125 ml (1/2 cup) all-purpose flour
• 2 eggs, large size

Ingredients for the chocolate sauce

• 60 ml (1/4 cup) 35% whipping cream
• 80 ml (1/3 cup) dark chocolate, chopped
• 15 ml (1 tbsp) unsalted butter

Preparation hazelnut-cocoa ice cream

• 1. In a large bowl, whip cream to medium stiff peaks. Reserve in the refrigerator.
• 2. In another bowl, mix well with a whisk the condensed milk and the hazelnut-cocoa spread.
• 3. Stir the condensed milk mixture into the whipped cream using a whisk until smooth.
• 4. Transfer to a freezer safe dish. Cover with plastic wrap and freeze for at least 3 hours.

Preparation of the choux pastry

• 5. Preheat oven to 425°F.
• 6. In a small saucepan, combine water, butter and salt. Bring to a boil.
• 7. Reduce the heat and stir in the flour all at once. Stir until the mixture thickens and forms a ball of dough that pulls away from the sides of the pan, about 3 to 4 minutes. Remove from fire.
• 8. Using an electric mixer, beat in the eggs one at a time, until the batter is smooth and homogeneous.
• 9. On a baking sheet lined with parchment paper, spoon 1-inch choux pastry balls, leaving 1-inch space between each.
• 10. Wet fingertips with a little cold water and smooth the surface of the choux pastry balls.
• 11. Bake for 20 to 25 minutes, rotating the pan halfway through.
• 12. Transfer the cooked choux pastry balls to a cooling rack. To book.

Preparation of the chocolate sauce

• 13. In a small saucepan, bring the cream to a simmer over medium heat.
• 14. Place the chopped chocolate in a bowl and pour the hot cream into it. Let stand 1 minute. Mix with a whisk until a homogeneous preparation is obtained.
• 15. Add the butter and mix well with a whisk. To book.

Assembly

• 16. Cut the choux pastry balls in half horizontally and garnish with hazelnut-cocoa ice cream.
• 17. Place the profiteroles on a serving plate and cover with a drizzle of chocolate sauce.

2. Savoyard gratin

Preparation time: 15 minutes

Cooking time: 45 minutes

Yield: 4 servings

Ingredients

• 15 ml (1 tbsp) unsalted butter
• 4 Yukon Gold potatoes, peeled and thinly sliced
• Salt and freshly ground pepper, to taste
• 2 cloves of garlic, finely chopped
• 30 ml (2 tbsp) fresh thyme
• 250 ml (1 cup) Emmental cheese or Gruyère cheese
• 125 ml (1/2 cup) chicken broth, hot

Preparation

• 1. Preheat oven to 375°F.
• 2. Grease an 8” x 8” baking dish with butter.
• 3. Place about 1/3 of the potato slices in the bottom of the greased pan. Add salt and pepper to taste. Add about 1/3 of the garlic, thyme and cheese. Repeat these steps to form three even layers.
• 4. Gently pour the hot broth along the sides of the baking dish, avoiding wetting the cheese.
• 5. Cover with aluminum foil and bake for 25 minutes.
• 6. Uncover the dish and continue cooking for 20 minutes, or until the potatoes are tender and the cheese is golden brown.

3. Braised leeks

Preparation time: 15 mins

Cooking time: 1 hour 15 minutes

Yield: 4 to 6 servings

Ingredients

• 6 leeks
• 30 ml (2 tbsp) extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 125 ml (1/2 cup) white wine
• 80-125 ml (1/3-1/2 cup) chicken broth
• 80 ml (1/3 cup) parmesan cheese, finely grated

Preparation

• 1. Trim the leeks by removing the stems and the tops of the green leaves. Cut the leeks in half lengthwise and plunge them into a large bowl of cold water to remove all traces of sand. Drain, dry and set aside.
• 2. In a large ovenproof skillet, heat the olive oil over medium heat. Place the leeks (cut sides down) in the skillet and cook, 3 to 4 minutes, or until lightly browned. Gently flip the leeks and cook for 3 to 4 minutes more. Add salt and pepper to taste.
• 3. Turn the leeks again and deglaze with the white wine.
• 4. Preheat oven to broil (broil).
• 5. Pour enough chicken broth into the skillet to barely cover the leeks. Bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, or until the leeks are tender.
• 6. Sprinkle the parmesan over the leeks. Put the pan in the oven for a few minutes, until the cheese is melted and golden.
• 7. Remove from oven and serve immediately.

4. Porchetta Spice Roasted Pork Tenderloin

Preparation time: 5 minutes

Cooking time: 30 minutes

Rest time: 10 minutes

Yield: 2 to 4 servings

Ingredients for the porchetta spices

• 60 ml (1/4 cup) fennel seeds, ground
• 30 ml (2 tbsp) black pepper, ground
• 15 ml (1 tbsp) hot pepper flakes

Ingredients for the pork tenderloin

• 1 pork tenderloin (about 1 lb), patted dry
• Salt
• 30 ml (2 tbsp) extra-virgin olive oil
• 125 ml (1/2 cup) chicken broth

Preparation

• 1. In a small bowl, combine the porchetta spices. To book.
• 2. Preheat oven to 400°F.
• 3. Generously salt the pork tenderloin and rub the spice mixture all over its surface.
• 4. In a large skillet, heat the olive oil over medium-high heat. Sear the meat on all sides, about 4 to 6 minutes. Remove the meat from the pan and deglaze with the chicken broth, scraping up the bottom of the pan.
• 5. Place the pork tenderloin in a baking dish. Pour the chicken broth sauce from the skillet over the meat. Bake in preheated oven for 20 to 25 minutes.
• 6. Remove from oven and let stand 5 to 10 minutes before carving. Garnish the slices of meat with the cooking juices and serve.

5. Shrimp and smoked salmon cocktail

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 4 to 6 servings

Ingredients for the salsa rose

• 60 ml (4 tbsp) extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 onion, minced
• 1/2 carrot, cubed
• 15 ml (1 tbsp) hot peppers marinated in oil, minced
• 250 ml (1 cup) marinara sauce
• 15 ml (1 tbsp) red wine vinegar
• 5 ml (1 tsp) sugar
• 45-60 ml (3-4 tbsp) mayonnaise
• Salt and freshly ground pepper, to taste

Ingredients for the shrimp and salmon

• 1 lb Matane shrimp (northern), fresh or thawed and patted dry
• 1 lb smoked salmon, fresh or thawed
• 1 head of Boston lettuce
• 45 ml (3 tbsp) chives, finely chopped
• Crackers, your choice

Preparation of the pink salsa

• 1. In a small saucepan, heat the olive oil over medium heat. Add garlic, onion, carrot and hot peppers. Stir and cook for 5 minutes.
• 2. Stir in marinara sauce, vinegar and sugar. Add salt and pepper to taste.
• 3. Mix well and simmer over medium heat for 7 to 10 minutes.
• 4. Remove from heat and let cool.
• 5. Transfer to a food processor and add mayonnaise. Pulse until you get a smooth puree. If the sauce is too thick, add 30 to 60 ml (2 to 4 tbsp) of hot water and pulse again until the desired consistency is reached.

Assembly

• 6. In a large bowl, toss the shrimp with enough salsa rosa to coat them well.
• 7. Line a soup plate or individual dishes with smoked salmon and lettuce leaves. Top with salsa rosa shrimp and chives. Serve cold with crackers.