CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

This is a very simple recipe, which I've traditionally served almost every Valentine's Day that I can remember. I try to use heart shaped molds for the cream!

Blueberries and French Cream

Serves 6 generously

Ingredients:

• 2 pints fresh blueberries
• 3/4 cup sugar
• 2 teaspoons grated lemon zest
• 1 3 inch cinnamon stick or 1 whole star anise
• 1/4 cup dry red wine
• 1 teaspoon minced fresh mint

For the French cream:

• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 1 cup sour cream
• 1 teaspoon vanilla extract

Garnish:

• Fresh mint sprigs and
• Almond-Orange Biscotti

Directions:

Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy. Off heat and cool and stir in remaining fresh blueberries and mint. Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.

For the cream:

Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved. In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.

Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry. Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.

To serve:

Unmold the cream by placing mold in a warm water bath for a few seconds to loosen cream. Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates. Spoon blueberries around and garnish with mint sprigs and an Almond-Orange Biscotti, if desired.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Love and Sensuality Recipes:

• Chocolate Truffle Tort
  
  
• Blueberries and French Cream
  
  
• Almond-Orange Biscotti
  
  
• Fresh Oysters Steamed in Spinach With Three Caviars
  
  
• Oysters on the Half Shell with Pickled Ginger Salsa
  
  
• Food and Love - An intimate dance of the senses. (article)
  
  
• More Recipes

(Chef John Ash)