80 Covers served within one hour

Ticket coming in on table 3.-2persons

Caesar Salad
Frog legs
Filet au poivre

-Some Fish stock soup for table 4 and for the plat fort throw in a veal pallet.

-Hey jason step it up and give that damn peach melba already!...no no NO...how many fucking times have i told you to season the damn mignon first david? season THEN fire it! not the other way around...geez...you are like a fucking little bunny for crying out loud.

Ticket coming in on table 14.1 person.

Roquefort Salad
Orange tomato salmon

Grillman: Ready on the legs,throw the Caesar Claire!
Claire: got it

Waiter: Need the roquefort right away, a "special" customer just arrived and is on a hurry

Thom(Grillman): Why dont just call it "dumbfuck"? instead of special...when you say special i imagine a retarded 60 year old guy trying to eat

*Laughs all over the kitchen*

Claire: wow,you have a retarded son in your house and you still make "retard" jokes?
Head Chef:...what do you know claire...maybe he has a 60 year old son hahaha
Claire: hahaha...nice one chef.

Ticket coming in table 7.-3 persons

Azafran potato soup
Basil and tomato soup
Spaguetti Carbonara
Roman squids
Spanish Meatballs

Claire: Hey waiter,im fresh out of squid,i just told you 3 minutes ago!
Waiter: no you didnt hon, you told david
Claire: oh! and you waiters cant spread the word?! go ahead and cancel it!...at least take this roquefort please,you CAN do this or should i call david?

Head chef: shut it both of you,keep the pans hot and your hands moving.
Thom: Fire on the filet!
Claire: Fire on the soups on table 7 too.

Jason: Peach melba done chef!

Head Chef: then send it on the passe jason!

Jason: sorry Chef,on it Chef

Head Chef: Stop calling me Chef my name is Fernand.

Waiter:Speed the salmon Thom!

Ticket coming in table 21.-4 persons.

2xBasil and tomato soup
Caesar Salad
2xOyster Tagliateli
Duck confit

Fernand:cmon guys were getting massacred here,weve served about 73 covers we cant fuck it up this far,were almost over.

Thom:hey hey! told you i ran out of Confit,last portion was for table 43! and you took the order!

Waiter:damn,sorry chef ill cancel

Fernand:cmon guys what the hell is wrong today?...people come here to eat not to get fucking cancelled,if the wanted to get cancelled they would go to a Blind speed date service!

Ticket coming in on table 11.-7 persons
3xCaesar Salad
Spanish Omelette
Pomodoro Spaguetti
Rabbit on a Blackberry/vin rouge sauce.
Filet au Pivre
4x Scargots

Fernand: Fire on the salmon and carbonara!

Claire:damn i just have 2 scargots,forgot to make more on the morning.

Wiater: How long?

Claire: like 7 minutes on the Scargots,thom can you take on the cold and hot starters?

Thom: no fucking way honey im on the hot station and you want me to take on all the starters too?,tell jason

Claire: hes on desserts

Fernand: oh my god guys...are you ficking conspiring against me?...did you wake up,took some coffe and were like "how can we make the chefs day unbearable?"...cause it looks like you fucking conspired against me...

Thom: Conspired about what?

Fernand: about being fucking stupid!...cause thats what youre doing! if you cant speed up the pace im gonna have to shut down the kitchen!

*Fire on the Tagliatelli!* *Fire on the Confit*...Fire...Fire...Fire!!!...

Super Bowl Pizza.

At this point i would shout...GO COLTS...but...now i have to wear women underwear and pay a few bucks just cause the Saints decided to stomp indianapolis defense...but well...enjoy this home-simple nice pizza.

What you need.

Pizza Dough (oven preheated to 325 F)

-900g Flour
-21 g of yeast
-27 g of salt
-450 ml of water (aprox.)
-150 ml. olive oil.

You can make it the traditional way by mixing all the ingredientes in the "Volcano" shaped flour and start mixing all the ingredients together...



Or put it in the kitchen Aid and let it work the dough aprox 8 to twelve minutes...

-105g caramelized onion.
-150g fried bacon


Once the dough is done,you will add te caramelized onion and fried bacon to the dough and mix it all real good, you really want to distribute this into the dough, otherwise there will be parts of the pizza with AND without onion and bacon and you dont want this to happen,believe me...

Tomato sauce

-1 kg of fried cherry tomatoes.
-3 cloves of garlic
-Some cooking herbs (about 20 grs of basil,rosemary,thyme etc...your choice.)
Salt
Pepper

Blend it all together!

Pizza topping.

-100 g Salami
-2 bell peppers(colors and flavor are your choice,i prefer 2 green peppers and a yellow one.)
-70g white petit mushrooms.
-350 parmesan or manchego cheese
-Some garlic



Once you got the pizza dough ready put it in a hot spot and let it fermentate for about 30 minutes or until the dough doubles the size. (see the size of the dough at the top of the post and look at the size of this one,it doubled its size in 25 minutes or so.)


Put some olive oil on a tray and with a rollpin extend the pizza dough and put it in the oven for about 15 minutes then take it out.


Pour the tomato sauce all over the pizza along with the mushrooms,peppers and cheese

Leave it in the oven for 45 minutes or until the dough is tender and crispy (325 F)

GO INDIANAPOLIS COL...oh...screw it...anyways...Bon appetit!

New york-espresso chessecake truffles.

Octave:

De ahí, de esa alma que emana el brillo mortal atractivo sale la inspiración, son noches de agonía por una naturaleza simple y realmente estupida creación...tiene todo, me reta intelectual y sexualmente...

"Because the thing about love is that we can't control whether we get it, but we can control whether we give it."

Lisa Scotoline.

What you will to buy...
-5 8-oz. packages cream cheese at room temperature
-2 cups sugar
-¼ cup all-purpose flour
-¼ teaspoon salt
-5 large eggs
-2 egg yolks
-Vanilla pod
-¼ cup heavy cream
-Boiling water as needed
-1/2 double espresso (about 15 ml.)

- a pinch of salt

Ingredients...



First you will beat the cream cheese to make that creamy creamy texture and then you will add some sugar,beat it well to incorporate all the sugar in the cream cheese...

Then you will add the flour to the mix and beat a little more...

The twist is the Espresso,just watch it cause if you "overdose" the espresso the flavor not only will be too overwhelming but the cheesecake will lose texture,you can counter this with a little flour...just watch it thats all.

After adding the eggs (one at a time)add a vanilla pod,a pod for crying out loud not that chemical thingy called vanilla extract.

Put the mixture on a springform man,cover it with some aluminum paper and put it on a waterbath (the waterbath will add a moist environment to the oven)

After and hour and a half insert a toothpick on the center,if the toothpick comes out clean its done otherwise leave it in.(the recipe took me about 1 hour and 45 minutes)



Heres a tip:after the cheesecake is ALMOST done,turn off the oven and leave the cheesecake in, the cheesecake will cool gradually...if you take the cheesecake out of the oven as soon it is done it will crack,leave it in the oven for about 2 hours and then onto the fridge the whole night mate...trust me

New york-espresso chessecake...done

Once the cheesecake is cold,start making "pops",insert a lollipop stick and then put them in the freezer,the recipe makes about 60 lollipop sticks.

Make a chocolate ganache and dip the cheesecake truffles,take em out (the temperatre of the freezed truffle will rapidly freeze the ganache.) and store in your fridge for about 2 days max.

Thanks to Brown eyed baker in foodbuzz.com (all the credits and recipe idea goes to her)check her web,it has some really sinful recipes...http://www.browneyedbaker.com/

Ben: Why bothering at all? you know where this labyrinth leads who is she?

Octave: tout