KENZO SUSTAINABLE RECIPES - Kenzine, the Kenzo official blog

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Happy Thanksgiving! This year Kenzine twists the traditional turkey with a French recipe: "The Capon à la Française" (inspired by Cuisine By).

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INGREDIENTS
1 (8lb) capon (serves 6)
1.2 lb peeled cooked chestnuts
10 oz. minced veal
7 oz. mushrooms
1 bunch of parsley
2 chervil sprigs
1 egg
1 ¼ cup chicken broth 
4 rennet apples
1 cup ¾ liquid honey
1 cup ¼ oil
Some redcurrant bunches
Shelled walnuts halves
Pistachios
Salt and pepper to taste

 

STUFFING
Preheat oven to 400°.
Rinse and chop the parsley.
In a bowl, stir the minced veal, the apple dices, the chopped parsley and the whole egg. Season with salt and pepper to taste.
Stuff the capon cavity with the stuffing and close the opening by sewing with kitchen thread.


ROASTING
Place the capon in a roasting pan with the chicken broth at the bottom. Roast in the oven for 2 and a half hours, regularly basting it with water or pan juices.
After two hours and 15 minutes, pour the honey in a pan with a tablespoon of water.


GARNISH
Add the chestnuts and cook them in the liquid for 15 minutes while stirring regularly to coat them in honey.
Add the walnuts and the pistachios.
Sauté the mushrooms.

 

Serve the capon in a dish with mushrooms and chestnuts.
Decorate with redcurrants and chervil.

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. Today on the menu, Lynch Net proposes a very Twin Peaks cherry pie!

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8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water.
Mix with your hands.
When blended, roll into ball and refrigerate overnight.
To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.


Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker's sugar; 4 T. cornstarch; 1/8 t. salt


Thaw cherries at room temp and strain (yields 2 c. juice).
Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice. Rreserve 1 c. juice for cornstarch mix.
Dissolve cornstarch in 1 c. juice, stir with whip.
Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil.
Add cornstarch mix, cook until clear, about 5 min. If cooked to long, syrup gets gummy.
Remove from heat, stir in 1/3 c. sugar (blend thoroughly).
Pour mixture over cherries, fold with wooden spoon, cool. Stir mix while cooling to prevent scum from forming on top.
Pour mix in pie shell.
Top completed pie with lattice crust.


Bake at 425 degrees for 35-40 min.

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. Last week, we introduced you to Oregon hazelnuts cinnamon rolls, this week Les Foodies presents the Oregon granola, a typical northwest snack for breakfast!

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Ingredients (serves 6):


2 ½ cups rolled oats
1/3 cup shredded coconut
½ cup raw sunflower seeds
1/3 cup sesame seeds
1 handful of slivered almonds
1 cup of water
4/5 cup liquid honey
3 tablespoons of oil
1 handful of dried blueberries
1 handful of dried cranberries

 

Directions


Preheat oven to 280°F.
In a large bowl, combine the rolled oats, coconut, sunflower seeds, sesame seeds and the slivered almonds.
In another bowl, combine water, honey and oil.  Mix with the dry ingredients and stir to coat thoroughly.
Spread the mixture onto a baking sheet and bake for an hour, an hour and a half, stirring every 15 minutes, until the granola is dry and golden brown. Allow the granola to cool, then add the blueberries and the cranberries.
It keeps for two weeks at room temperature in a jar or any airtight container.


Perfect with milk or over yogurt for breakfast. 
 

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. The first one is for hazelnut cinnamon rolls from Oregon Hazelnuts. Perfect for breakfast or an afternoon snack!

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Dough
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
1/3 cup unsalted butter
1/2 cup milk, plus
2 tablespoons milk
2 large eggs


Syrup
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
2 tablespoons turbinado sugar ( brand Sugar in the Raw)
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup hazelnut pieces


Glaze
1 large eggs
2 tablespoons milk


Filling
3 tablespoons sugar
1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar ( brand Sugar in the Raw)
1 tablespoon cinnamon

Directions
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.


Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).


Preheat oven to 350.
Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.


Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.


Cool, then enjoy!

Food has always been part of the KENZO lifestyle, so we couldn't resist asking the TOILETPAPER team for their favourite recipe of the moment.  April Fool's Day has sadly passed but at KENZO, we like to surprise our friends and family all year round. Enjoy making TOILETPAPER's 'Chocolate mortadella'!

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Ingredients

 

White Chocolate (sugar, cocoa butter, powdered milk, soy lecithin)
Sicilian Bronte pistachios
Food coloring E129 (red)
The product may contain copious amounts of gluten and nuts.

 

Directions


Melt and temper the chocolate into squidgy discs.
Place the chocolate discs on acetate paper and grease them lightly with a brush.
Cut the pistachios in to halves and dispose of them into the chocolate.
Taking great care not to stain the pistachios, dye the areas of chocolate with the red food colouring. Let the slices cool and then package them.


An ideal snack for vegetarians looking to be corrupted. 

 

Soon available on www.toiletpapermagazine.org

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our fourth KENZO sustainable recipe is by Olivier Roellinger - chef of Maisons de Bricourt. Here is the Grilled mackerel with « Poudre Marine », spring onions with saffron and tangy glasswort!

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INGREDIENTS
- 4 fresh mackerels
- 1 garlic clove
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 10 cl white wine
- 6 saffron filaments
- 2 teaspoons of Olivier Roellinger’s Poudre Marine
- 8 spring onions
- Dulse seaweed
- Glasswort (optional)
- Sea Lungwort (optional)
- Sea Aster (optional)
- Salt

Directions


Ask your fishmonger to gut the mackerels and to fillet them for you, preserving the head and the bones. Rinse the head and bones. Thinly slice a garlic clove.


Fry the garlic in a teaspoon of olive oil until golden brown. Add the head and bones, fry for two minutes then add the vinegar and the white wine. Bring it to a boil, add 10cl of water then reduce heat to a simmer and bubble for 30 minutes until reduced by half. Then strain the sauce through a fine sieve.


Place the saffron filaments in 3cl lukewarm water, infuse for 30 minutes then pour into the tangy mackerel stock with a teaspoon of Poudre Marine. Let it infuse for 30 minutes then add the rest of the olive oil. Check the seasoning and then filter through a sieve once more.


Season the flesh side of the fillet with salt and the rest of Poudre Marine, then place the fillets on an oiled baking sheet or in a dish that can be placed under your oven grill.


Boil the spring onions in salty water for a couple of minutes.


Plunge the glassworts into boiling water for a few seconds.


Preheat oven grill.

 

Gently reheat the mackerel sauce. Do not bring it to a boil. You can whisk it or use a hand blender. Reheat the onions, the seaweed and the glasswort in the sauce.
Place the mackerel under the oven grill with two tablespoons of the sauce.


Arrange the fillet, the onions, the seaweed and the herbs – glasswort, sea lungwort and sea aster –  on a plate making sure it looks as good as it will taste.

 

See all KENZO sustainable recipes here!

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our third KENZO sustainable recipe is by François Pasteau, chef of L'Epi Dupin. Here is a pollock émietté with herbs and apple.

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INGREDIENTS
- 150g pollock (fillet)
- 50g sliced shallots
- 50g almonds chopped into fine sticks
- 10g finely diced ginger
- 1 small garlic clove
- ½ lime
- ½ lemon
- 5 leaves tarragon
- 5 leaves mint
- 2 apples
- curry as desired
- 50g butter
- 100g salsola 

 

DIRECTIONS


Bake the pollock in the oven with olive oil.
Break it up with the back of a fork. Set it aside in a bowl.
Roast the almond sticks in the oven.
Slice the shallot finely and sweat them in butter.
Add the shallots to the pollock and set it aside to cool.
Finely dice the ginger.


Chop the tarragon, the mint and the cilantro. Grate the lemon zest.
Peel and cut the apple into quarters. Cook them in butter and add the curry at the end. Set it aside to cool.
In a bowl, stir the pollock, the shallots, the ginger, the almonds, the lemon juice and the fresh herbs together.

 

Using an 8 cm cooking ring, place the apples at the bottom and the fish preparation on top. Put it in the oven for 10 minutes at 180°.


Arrange the preparation in the middle of a plate and serve with lamb’s lettuce. Serve lukewarm.

 

See all KENZO sustainable recipes here!

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our second KENZO sustainable recipe is by Olivier Roellinger - chef of Maisons de Bricourt. Here is the herb-crusted grey mullet fillet with a citrus vinaigrette and dried fruits!

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Early fall is when fattened sea breams begin their journey into deeper waters for the winter. Conversely our vegetable gardens, starved of the sun, stop ripening the tomatoes in them. Do we let the tomatoes wither and die on a pile of autumnal twigs?  Hell no.  Now is the perfect time to cook one of these beautiful tomato and sea bream recipes to share with friends!  The smell and sight of one of these is enough to get the mouth watering when you place it in front of yourself or your guests.


Serves 4


INGREDIENTS

 

Oven-roasted black sea bream with laurel and lemon, fennel seeds and green tomato marmalade.
- 1 whole black sea bream of about 1.5kg. If it was freshly caught that day, let it sit for 24 hours in the fridge.

- 1 onion

- 12 small shallots

- 1 lemon

- 2 bay leaves

- Thyme sprigs

- 1 tbsp fennel seeds

- 2 whole peppercorns

- 3 whole coriander seeds

- 2 dl fish stock

- 200g mussels

- Parsley stalks

- Wild fennel fronds

- 100g butter

- Sugar

- Salt


Tomato marmalade

- 500g tomatoes

- 150g sugar

- 1 tbsp lemon juice


Fish stock

- 2 white portions of leeks

- 1 carrot

- 1 onion

- 1 small celery stick

- 1 clove of garlic, thyme, parsley, bay leaf

- 1 orange zest

- 1 slice fresh ginger

- 2 dl medium sweet wine

- 400g sole bones

- 1 l water

 

Quick and easy. The tomato marmalade can be made well ahead.


Preparation


Make the green tomato marmalade ahead. Core the tomatoes and quarter them in big pieces. Sprinkle with sugar and pour the lemon juice. Let it marinate in the fridge for 24h. Place over low heat and let it cook for at least three hours, stirring often to avoid sticking. The marmalade can be refrigerated for up to a month. 


For the fish stock: Rinse the fish bones under tap water. Dice the carrots, the onion and the white portions of the leeks. Sweat them in butter. Add the medium sweet wine. Boil it for 1 min. Add the fish bones. Then add 1l of water to the level of the preparation. Add the herbs, the orange zest and the Ginger. Bring it slowly to a simmer and let it cook for about 30 min, without skimming, so that the broth will clarify naturally. Delicately strain it through a fine sieve and refrigerate. The fish stock can be refrigerated for 4 to 5 days, but you can also freeze it using an ice tray for other recipes.


Delicately scale the sea bream. Gut it without opening the belly too much and stuff the cavity with the fennel fronds.
Peel the onions and the shallots.
Peel and quarter the lemon, keep 2 zests and blanch them.

 

Scrub and clean the mussels under running water. Cook them over high heat until open. Only the broth will be used in this recipe. The mussels will be used for another dish, or they can be thread onto skewers and served as an appetizer.

 

Finely chop the onion.

 

Preheat the oven on the highest heat. In a dish, combine the onion, the pepper, the coriander, 80g of diced butter in small dices, the fennel, the lemon zest, the thyme sprigs, 1 dl of fish stock and the mussels’ filtered broth. Bake the fish in the dish for about 20 min. Check that the fish is cooked through by pulling out one of the fins on the back, it should come away yet not too easily.


Reheat the marmalade and the shallots.


In a serving dish, put the fish on a cloth; it will allow you to serve up the fish in front of your guests, without it slipping on the dish. What’s more, the cloth will absorb all the juices dripping from the fish. 


Strain the juices through a fine sieve, crushing the ingredients. Check the seasoning and the tartness. Serve the sauce in a sauceboat. In a vegetable bowl, serve the shallots and the tomato marmalade with lemon quarters.

 

Maisons de Bricourt

1 rue Duguesclin

35260 Cancale

 

See all KENZO sustainable recipes here!

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing. We wanted to provide sustainable fish recipes and in order to get a meaningful result, we asked famous French chefs whose work has been guided by this issue. Our first KENZO sustainable recipe by François Pasteau - chef of L'Epi du Pin - is the herb-crusted grey mullet fillet with a citrus vinaigrette and dried fruits.

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INGREDIENTS

-         150 g grey mullet (fillet)
-          4 leeks
-         25 cl buttermilk

-         dried fruits:
-         25 g hazelnuts
-         25 g dried apricots
-         25 g butter

citrus vinaigrette:
-         3 oranges
-         ½ lime
-         ½ lemon
-         5 cl balsamic vinegar
-         10 cl olive oil
-         1 star anise
-         1 small cinnamon stick

herb crust:
-         50g fine dry breadcrumbs
-         1 bunch cilantro (coriander)
-         1egg


DIRECTIONS

Trim the fish into 4 nice fillets and set them aside in the fridge.

Slice the leeks thinly, wash them then blanch them into salted boiling water.
Once the leeks are cooked to a crisp tender stage, transfer them to a bowl of cold water. Empty the cooled leeks into a colander to drain. Squeeze all the water out.

Citrus vinaigrette:
Grate the zest of the oranges, the lime and the lemon.
Squeeze the citrus fruits and combine the juice, the zests, the cinnamon and the star anise into a saucepan. Reduce on a low heat until syrupy.
Let it cool, then add the balsamic vinegar and the olive oil.

Herb crust:
Wash the cilantro (coriander) and chop it roughly before putting it in a food processor with the fine breadcrumbs

Cooking directions:
Beat the egg.
Dip only one side of the fillet into the beaten egg and into the herb and breadcrumbs mixture.
Heat up 5cl of olive oil in a frying pan. Place the fillet in the pan and cook on one side only.
Heat up the leeks in the buttermilk.

Serve the fillet and the leeks with the dried fruits and the citrus vinaigrette.

 

RESTAURANT  L’EPI  DUPIN
François  Pasteau
11  rue  Dupin
75006  PARIS

 

See all KENZO sustainable recipes here!