Gourmet Delights with Chef Paul

Synopsis:
Join Chef Paul on an exciting culinary journey as he brings the essence of fine dining into the comfort of your home in “Gourmet Delights with Chef Paul.” This captivating cooking show is designed for food enthusiasts eager to recreate restaurant-style quality dishes effortlessly.

In this episode, Chef Paul unveils the secrets behind his exquisite salmon dish featuring a tantalizing blend of fresh tomatoes and herb-infused butter sauce. From selecting the perfect cut of salmon to mastering the art of balancing flavors, Chef Paul shares invaluable tips and techniques that will elevate your home cooking to a whole new level.

As the kitchen transforms into a haven of flavors, viewers are guided through each step of the culinary process. Chef Paul’s charismatic personality and culinary expertise make the cooking experience not only educational but also highly entertaining. Whether you’re a seasoned chef or a kitchen novice, “Gourmet Delights with Chef Paul” promises to demystify the complexities of creating sophisticated dishes and empower you to impress your guests with restaurant-quality meals.

Get ready to embark on a gastronomic adventure with Chef Paul, where every episode is a celebration of culinary artistry and the joy of savoring exceptional food in the comfort of your own kitchen.

Hey this is chef Paul from Maine and I’m helping you make uh restaurant quality food at home uh been working in this industry about 45 years I currently own two restaurants in uh Leon and Scarboro main uh Fishbones Grill and pinepoint Grill uh today we’re going to be making

A b Cario with salmon provinal and a param and tart to finish it up uh so let’s get started with that be Kassio Hey there Paul uh Chef Paul here uh working on an appetizer for tonight’s uh dinner uh we’re going to be making a beet Carpio uh with some roasted beets arugula we’ve got some pickled shallots uh orange uh goat cheese um and a little creamy goat cheese dressing as well just

Kind of tie that all in uh first thing we’re going to start with we’re going to be putting our vinegar on we’re going to be making these pickled shallots uh I like to do a French Julien on my shallots and essentially what you’re doing is you’re peeling your shallot completely you’re

Cutting it in half and then uh we’re just going to we’re just going to follow the curvature of the onion you can see that onion is going around and all you’re doing is just little Julian and and notice my my knife is not leaving my fingertips and my fingers are always

Punch back so we want to make sure that we’re not getting those in the way um once your vinegar is boiling uh I’m adding some sugar we’re going to let it dissolve also add a little bit of uh sea salt and we’re going to just bring that

Up to a boil let that Sugar dissolve and then we’re going to set these shallots in and we’re really just going to blanch them in the uh vinegar sugar mix for probably about 30 seconds they don’t really need a whole lot um just to get them charged up and then we’re going to

Set them aside let them cool down and and we’re going to keep them in the vinegar mixture to make sure that we’re uh we’re getting these nice and flavorful all right we’re putting them in going to Stir It Up We’re going to break it down a little bit and you’re

Just going to let these set for 20 30 seconds if it goes a minute you know uh no one’s going to die if it goes a little bit more than you need to it’s not like it’s in an oven it’s not burning for sure so you just want to get

These going okay while that’s while that’s uh charging up we’re going to move to our our roasted beets now these beets are pre- roasted um you can roast them at home uh we bought these pre- roasted which is kind of nice cuz it it it makes it

Easier to work with you’re not worrying about you’re not worrying about uh getting your hands all red bloody uh with the beet juice okay and there’s our okay I’m I’m just pulled aside uh our shallots are done we’re going to get them out of this

Hot pan and we’re going to let them set them aside put them in the refrigerator chill out and these will be ready to go they don’t really take that long to chill so just a matter of of uh getting them in the refrigerator so they’ll be ready to

Go all right and uh we’ll get right come right back to you hey Chef Paul here again uh just uh refreshed things we just finished our pickle shallots we’ve got those in the fridge they’re chilling down right now so uh I think by the time we’re ready to assemble this we’re going

To be in great shape uh next next thing we’ll move to I should say is uh getting the goat cheese creamy goat cheese dress dressing together um you know these uh little these little uh bullets are are great for a lot of different things and

Uh we’re going to be using it to make our dressing today so we’ll start off with um je probably about 5 oz of of goat cheese creamy goat cheese or you can use crumbles it’s whatever is uh available to you uh then we’re going to

Add our oil this is about 1 and 1/2 uh tablespoons of oil we’re going to add some red wine vinegar more shallots we’re also going to add a little bit of sour cream to this mix and then we’re just going to charge her up and get it so it’s nice and

Creamy the nice thing about this dish you can make all of these components a day ahead of time so it’s not like you’re panicked and you’re running around trying to make sure you’re getting everything done uh at one time all of this stuff stores really well it

Makes it a lot easy to work with when everything is prepared you’ve laid out your ingredients and you’re ready to go so now we’ve got our bullet and we’re just going to mix it all up you know don’t be bashful shake it up and no worry if it’s if it’s a little

Too thick you can always spin it out with a little half and half or milk uh whatever you need we’ll pull off the cover we’re going to add a little bit of salt and pepper uh little over the top we uh had these salt and pepper Grinders made for

Our restaurants and I figured hey why not bring them it’s the main cook so uh We’ve added some salt and pepper we can add a little bit of water don’t have any right now but I’m just going to slip over grab a little bit of water and really the water just to thin

It out so we have a good consistency when we’re putting it on the dressing uh again you can use half and half you can use uh milk uh water you’re not going to impact the flavor by using either one of those and and it just helps to uh get a

Better consistency on your dressing all right and there we go so pretty quick takes about 5 minutes if you have all your ingredients prepped ahead of time I think you’re in great shape ready to go so now uh we’re nearing getting our our beet salad together so one of the things that we’re

Going to be um adding to our salad is um oranges and we’ve got some sliced beets that we’re going to get to we’ve got some uh rocket greens or baby arugula fun stuff this has got kind of a nice peppery flavor for you so it’s going to

Add you know quite a bit to the dish so uh we’re going to start assembling that this salad I’m going to show you how to segment these uh oranges um but I left my knife in uh some oh here we go all right we really don’t want we don’t we really don’t want

The uh the connecting um membranes for the orange so what we’re going to do is we’re just going to go in between the membranes and just we’re going to just take out these nice clean orange slices and you’re just slicing uh to get leave the membranes behind you just want the oranges

And the oranges are going to add a nice sweetness to the beet salad all right we go and biggest thing I think we’re probably going to be in great shape with uh four sections this is one salad that we’re making again the nice thing about

This is we can make this salad ahead of time you can set it in the refrigerator as your guests are waiting and um once they’re here and you’re ready to get your dinner going you’re good to go uh next thing we’re going to do is we’re

Going to get our beets ready we’re going to grab our plate we’re going to use a rectangle plate I like uh I like the look of it uh these beets these red beets uh as I mentioned the last segment uh that these can be roasted at home if

You are roasting them at home you grab some tin foil you cut the ends off of the Beet rub it with some olive oil some sea salt and then wrap it in tin foil and you’re baking it off for probably about 15 minutes 20 minutes uh or until

You insert a fork into the Beet and it’s nice and tender that’s when you’ll know it’s done when it’s finished you pull it from the oven and you just let it set and for probably 20 minutes let them cool down and when you’re ready to work

With them uh you just pull them out of the the tin grab a a paper towel or a rag and and you’re just wiping the skin off under cold water and you’ll get this nice red bead and uh you might want to wear some gloves when you’re doing it

Because uh these things bleed a lot and you don’t want to be wearing these uh this red uh this red color on your hands forever and a day so our next move is uh we’re going to start this assembling the salad we’re going to grab our beets uh

If you have a mandolin now a mandolin is something that just allows you to slice very very carefully but you can use a knife not everybody has one of those at home and so what we’re going to do is we’re just going to slice this beats really thin all

Right now depending on the look that you want you can slice them thin uh kind of like Carpio style you could you could cut them in wedges it’s whatever look you’re trying to achieve for your salad that’s probably the most important thing so once sliced now we’ll grab our plate we’re going to

Assemble our beets if you notice oh nice and thin thin to win thin to win is really what we’re looking for uh I think we’ve got more than enough beats for that portion I’m going to set these guys aside okay hey we just got our finished cutting our beets here and now we’re

Working on the garnish uh the garnish is going to be the oranges uh arugula and uh oh jeez I’ve need some balsamic and some oil where is that stuff here we go we’ve got some uh nice age balsamic this is Cherry this will add a

Flavor to it I think for sure and not a lot we’re just we’re just actually putting it in just to add a little bit of acidity to the greens then a little bit of olive oil okay I’ve added some U balsamic we add a little bit of olive oil we’re

Going to grab some uh sea salt little bit of green peppers black pepper corn sorry about that a little excited We’ll add some oranges to this mix as well and for me I I’m a big hand mixer so I always have a lot of a lot of these

Gloves around um especially if you’re touching with the food falls on the floor don’t pick it up don’t pick it up all right we’ve got a glove we’re going to toss this aruga we’re going to add a little bit of our crumble blue cheese to this mix as

Well give it a nice easy toss and then we’re going to be garnishing our beets with that okay we’ve got nice orange arugula mix and I’m big on the plate presentation so take your time you want to make sure that it looks good cuz people eat with their eyes so we want to

Make sure we we’re executing that as well uh hey if that orange isn’t exposed you can always lift it up get it on top all right and then we’re going to finish this a little bit more salt and pepper and we’re also going to uh use a little

Bit of goat cheese dressing and uh We’ve toasted some uh fresh aios and we’re just going to crumble that with our hands and this is going to help give this beet salad some texture so we want to make sure that uh we’re we’re checking off all the boxes few nuts

Here then we can add a little bit more of this this crumble blue cheese just to kind of put it around the plates little bit again we like the garnish we like that look set this back then uh that goat cheese dressing I just happen to have some

That’s in a bottle so we don’t need to fight with it so I’ve added this to a squeeze bottle that gives us a little bit more uh uh control of where we’re putting it so we’ll give it a quick shake and we’re just going to hit it

With a little bit of dressing on the top and there is your uh beet salad roasted beet salad with uh toasted pistach iOS we’ve got orange segments um and some crumble goat cheese a little bit of goat chees creamy goat cheese just to bring it all together and that’s our appetizer

For this evening hey Chef Paul here and we’re just going to top off this salad with a little bit of our pickle shallots and we’re just going to kind of spread these around the top of them and this is just going to give us some uh different uh flavor profile with the

Salads and uh on our salad and that’s what we have for this evening we’ll be right back with our Entree hey Chef Paul here again from Maine uh we’re going to be prep preparing our main course Today our main course is going to be a uh a sustainable uh Farm fishery salmon uh we with some panad nooki wilted baby spinach uh in a province Sal sauce provin Sal we got some Tomatoes we’ve got some uh black olives we’ve got Capers uh lemon a little white wine and

Then we’re going to finish off with a little parsley so we’re going to be doing this a couple different steps uh first going to show you how we’re going to work our Noki uh I’ve made some dough ahead of time really just uh unlike the uh traditional Noki this is a uh ricotta

Noki uh flour eggs ricotta cheese a little bit of nutmeg which is a traditional nooki recipe we’re going to roll this out into strips magic a TV we’ve made the Stow ahead of time and then once it’s rolled into a string you want it about half in we’re

Just going to get give them a little pillows and now you can use these just like this however um I like using a noi board or you can use a fork uh whatever your choice is and then what I’ll do is I will put them on with a little semolina flour and

I like to freeze them ahead of time we freeze them uh because it it stiffens that Noki up and a lot easier to work with in the uh in the boiling water so all we’re doing is we’re kind of giving it a little roll lock it down into our semolina

Flour so it goes pretty quick uh once you get the hang of it you want to just you don’t want to over overdo it uh squish them too far down once they start turning you’re just going to roll it over to complete the circle and then

Toss it into the semil flow goes pretty quick uh and then pop it right into the freezer and we’re done so just got a few more to go here okay continuing to roll these usually I go about 3 to 4 oz of person so when you’re making this dough

Uh and you’re rolling out these individual nois go 3 to 4 o a person I’m going to say it’s probably about eight nois per thereabouts um the beauty of these is they’re not as heavy they’re not as heavy as a conventional Noki the potato nois can be they kind of blow up

Uh after you eat them and uh these particular ones don’t so once you’ve got them all rolled up uh we’re just going to pop it in the freezer and go from there okay uh moving to a freezer sending it back uh now our next dish um

To get your noi ready we’re going to bring a pot of water to boil uh pull the Frozen noi out of the freezer and drop it in the Salted boiling water and when they float the beauty of this particular product is once it floats it’s done and

Uh ready to go from there so um we’re going to we’re going to take a hot second and uh move back collect our thoughts wipe up a little bit and we’ll be right back hey Chef Paul from Maine here again we’re going to be finishing up uh notice we’ve gotten our Noki ready

To go now we’re going to start the main course and uh I’m using a two uh two pans for this dish cuz uh we want the starch and the vegetable to have one flavor profile and then the salmon piece to have another flavor profile but we’re

Going to kind of be doing this in tandem so we can keep things moving along uh and a lot of this is aluminu so alamin means that hey you want to start the execution and finish within minutes of of uh starting the process so first things first we’re going to get

Some oil in our pan we can charge up both pans a little bit of oil not over the top you just need just enough to coat the bottom of the pan then we’re going to grab our salmon we’ve got some uh fresh Cracked Pepper and not so important to do the bottoms

But we’re going to do it anyway um and what we want to do is when we want to we want to finish this salmon uh and remove it from the pan on the side that you want to serve it on so uh typically if I’m doing a skinless

Salmon piece I’m going to start with the flesh side down and then turn it over and by the time that Salmon’s done cooking I’m ready to serve it from uh exactly the way it sits in the pan with this we want to do a we want to we want

To serve the skin side up so we’re going to get our P salmon going on the flesh side so we’re going to get I didn’t want to do that we wanted to do it from the uh skin side but we’re going to be fine and now this

Other pan all we’re doing is we’re wilting a little bit of spinach so we’re going to add that spinach a lot of water in spinach so it’s going to cook pretty fast we’re going to move some of this aside and get some of our garlic toasting get that ready to Go And we’re just wilting this and the heat from the rest of the dish is really going to kind of pull this together and we’re just going to try to get those chips those garlic chips to toast up a little bit cuz that’s going to add quite a bit once we’re wilted if you’ll

Notice we just wanted to just get a little bit heat to it we don’t have to overdo it and then we’re going to add a little bit of garlic add some olive oil we’ll see about toasting up that garlic a little bit salmon we’ve been down it’s been

Cooking for a few minutes now that’s a nice sear and the best way to get a nice sear is to make sure that we’re completely drying the skin of the salmon so when you do drop it in the oil it’s nice you see that nice color on

The salmon it’s going to be a beautiful presentation when we’re ready to set it up and garnish it uh garlic is toasting up kind of nicely and we’re not finished with this dish we’re going to be adding some of that nice nooki to it and getting that ready to Go you can smell it if you could smell it on TV you could smell that garlic roasting along but once once you start getting that aromatic you’re pretty much done we’re going to add that to our spinach mix and get that ready to go all right fantastic our salmon is still

Going but we got to turn it back on okay so hey we’re back uh we’ve got our spinach ready to go our salmon has got a beautiful sear on the on the outside nice brown color it’s going to be garnish up really really nicely and then from there we’re going to let it

Sit and finish in the oven so what we’ll do is we’ll just get it on a plate we’re going to just going to keep it warm uh in the oven it’s pretty much cook we don’t want to overcook It and again we’re using the same pan we don’t want to we don’t want to mess up any more pans than we absolutely have to and we just drop it in the oven for a hot second uh keep it at about 160 it’s going to keep it warm uh it’s very very

Temporary all right and then we’re going to finish our dish okay so uh we get our salmon pan back on we get our our spinach and Ricarda pan on we’re going to get those heated up we’ll add a little bit of olive oil to the pan just

Enough to cover uh we’re going to just uh we’ve got a fair amount of oil uh from the fats of the salmon so we’re not going to add too much more oil uh if there’s too much dump a little bit of it of it out if there’s not quite enough

Just charge it with a little bit more olive oil you’re good to go um so then we’re going to we’ve we’ve cooked off our noi and we’re going to be pansing that add all right and we’re just looking for that color so let it sit it’s going to

Brown out um while that that Noki is moving we’re going to we’re going to start our sauce for the salmon we’re going to add some fresh garlic and we’re going to just charge that up we just don’t know we don’t want to over Brown we just want it to start sizzling then

We’re going to add our Tomatoes we’re going to add our black olives we’re going to add some Capers why not right uh Capers nice and salty the and you see our our you see our Milky starting to get a little bit of color all right we’re back we’ve fixed

Our pan problem uh we’ve got our Tomatoes there all we’re doing is slightly we’re trying to blister those just a little bit just to add some heat to them you still want them to have a little bit of juiciness when we’re eating them uh our our pan our Noki has

Got some nice color in it now we going to turn and then we’re going to De glaze with a little bit of white wine and we’ll let that simmer just a hot second let that reduce a little bit I think that’ll help We’ll add some uh

Some lemon juice to it and I always try to catch the seeds and then go ahead just drop the lemon in there it’s going to it’s going to be we can pull that out as we serve it okay get that going now we’re going to be finishing

This with whole butter and really what we’re looking for is a Monte so we’ve got some acid in the pan and then when we add the whole butter we’re just going to slightly melt it the combination of the wine and the lemon is going to help

Thicken the butter so we want to finish that kind of creamy so we’re going to set that aside we’re going to look at uh get the rest of our dish rolling all right and we’re going to just finish that up this is almost done we’ll get our plate ready to

Go so pretty easy everything goes together very very quickly we’ll finish our our noi up and all we’re doing with that is we’re going to add a little bit of our pasta water to it now the reason I’m adding the pasta water is that we’ve got a little bit of

Starch there when we were making the noi H it with a little bit of salt and pepper and we’re just kind of reducing that down we’re going to finish it with some whole butter cuz uh there’s nothing better than butter I’ve got it tell you lot of fun and fight with these

Burners gas we want gas we love gas all right our butter is starting to melt we’ve got our seasoning in there our sauce you can if you could smell it you could smell the Capers and the and the black olives is nothing better than that for sure and we’re

Going to finish it with our butter now everything’s better with butter just Remember we’re going to let that slowly melt this is coming to temperature very very quickly we’re going to add our spinach back to this Ricard mix Ricard nooki we’re going to give it a little bit of a stir and we’re pretty much right we’re rocking and rolling we’re close to

Setting it up and I would say uh all we’re looking for is just nice wilted we got some wilted spinach with the Noki salt pepper we’re going to add a little bit of Parmesan cheese to it and we’re ready to plate so we’ll just bring that up to temperature get

That nice homogeneous mix we’re going to add finish with some fresh parsley Love The Parsley nice color set that aside now we’re ready for our salmon so we’re going to grab our salmon remember that’s been heating in our plate our oven grab our spinach and ricotta mix all right we’re going to finish

Putting our salmon on top now you can serve it either way you can add that nice uh brown skin color or you can serve it with a flesh side up the flesh uh flesh Side Up is kind of nice because you really get to see that salmon and that

Coloration and then we’re going to just add our our sauce we just want to just delicately drop it on top we’ve got some nice we’ve got a little bit of that sauce it’s got that lemon white wine acidic little bit of creaminess of the butter and it finishes really really nicely and that’s

Our salmon provin Sal dish this finishes this dish uh we’ve got um beautiful piece of Atlantic Salmon we’ve got the panad noi with the wilted spinach uh and the provinal sauce Capers Tomatoes black olives and a white wine butter sauce and that kind of finishes that dish exactly the way we

Want to serve it we’re going to be finishing our meal today with uh a pear almond tart uh with a pate suc which is a sugar dough and an almond filling uh some fresh Tarts some cinnamon sugar uh and that should finish our our meal off really well Today hey this Chef Paul back here again uh we’re about ready to wrap up our our final course for our U our meal today uh we’re going to be making a um almond frangie Pond Tart so what we’re going to be starting out is uh some sugar dough uh I’ve pre-made this now this dough uh has fat has eggs in it um lots of sugar so it’s a lot more malleable than your conventional um dough we’ve got a little bit of flour we don’t want to overdo

It sprinkle flour and uh I always try to start off with a cylinder cuz a lot easier to get a round shape with a cylinder and uh you just want to keep on moving it keeping it flow keeping it flowered up a lot easier to work

With when it’s flowed up keep your board flowed and all you’re doing is uh by cutting it into a a thin wafer uh your dough is pretty much ready to go as soon as we lift it off all right we’re going to just brush this off we’re going to lay this into our

Pan and we’re just tucking it in okay you’re just tucking into the corners uh don’t worry about this Dough because it it’s so malleable uh if it breaks on you it’s easy to press into uh your baking dish and uh you can recover kind of fast unlike uh your traditional

Pie dough that’s just uh fat and flour uh you don’t have a lot of wiggle room on that if it breaks it’s uh really tough to put that back together again so once it’s rolled into the pan uh we got a nice small pan we’re pressing it down

Okay and then uh I’ve got some franie Pond filling franie Pond is nothing more than uh sugar almond paste and uh some flour a little bit of uh little tiny little bit of salt and so we’re going to put that into our our tart pan then we’re going to just spread that

Around you just want to cover the bottom of it uh as it’s baking it’s going to self-level in there all right we’re going to set it on a baking dish and then our pear okay i’ I’ve prep peeed the pair I’ve CED the center of it

Out and what we want to do with these is we want to slice it really really thin we want to make sure that uh if it’s too thick it’s not going to bake uh as well as uh it should uh it it’ll be a little tough so that your dough will end up

Browning before you’re ready to go before you’re ready to pull it out so once it’s out now we’re going to just slice it really really thin and then we’re going to just shingle it out onto our tart pop it in the oven so really thin a lot of moisture in these a

Lot of water content in pears uh so if you do cut it thin you should be okay and and be able to bake it in the 20 30 minutes it takes uh to finish Browning this and cooking the crust and the filling once it’s cut we’re just going to shingle it

Out it’s our knife and we’re just going to lay it down onto our tart and we’ll just press it down so it kind of shapes into the um into the franie pond mix and then we’ll hit it with a little bit of uh egg wash and this is just eggs

Little bit of water you can use milk if you’d like uh and we’re just going to coat it that just helps to seal the top of it nice stressed not overdone uh I’ve got some cinnamon sugar we’re going to use here now and we’re going to just give a nice

Coating set it on our tart pan and I would definitely use a pan when you put in the oven because at the end of the day uh if it does boil over it’s not going to make a mess ofier oven so we really want to make sure that we’re

Trying to protect the equipment as best we can we’re going to turn around we’ll set it in our our pan and then hey magic a TV we’ve got one that’s ready to go you can notice how Brown that is uh this is a collapsible mold um so we can unmold it

Pretty easy just got to be really careful so we don’t break it on the way out so once it’s unmolded it’s a two-piece you’ve got a bottom and a top we’ll set that down it’s nice and warm we’re going to grab the plate we’ll set

It and these are fun to serve you can serve them plain uh today I’ve got a little bit of some um a little bit of of uh Apple apricot glaze that we’re just going to glaze the top of it gives it a nice shiny uh nice shiny top a little

Bit of extra flavoring for us um you can serve it warm you can serve it with ice cream you can add caramel sauce there’s a lot of different things you can do with it um really nice the sugar dough is kind of a more like a

Cookie than a pie crust which is kind of nice and then we’re just going to finish it off with a little bit of powdered sugar and uh it’s looking pretty yummy if you ask me and so uh and and that is our our pear almond tart a little bit of franie

Pond filling and a sugar dough crust and uh I think it’s beautiful and you’ll really enjoy it Hey Chef Paul here and uh thanks for joining us on today’s episode where you made some restaurant quality food at home I hope you had as much fun as I did today uh where we made the be Cario uh with a goat cheese dressing we made salmon provinal pan seared ricot nois

And a pair almond tart uh if you’re ever in Maine look us up at Fishbones grill.com in Leon uh or pinepoint grill.com in scra Rain uh really had fun today looking forward to seeing you all the next episode and just remember turn up the heat and we’ll move Forward A