by: Calvin UlanickiPosted on:

French Culinary Adventures

When people ask me ” what do I like to cook?”, I tell them ” food from the heart. Between career, home and creativity, I have created Italian, French, Chinese, English, as well as north American dishes. If one were to ask me what I am known for, I would say without hesitation, my roast duck and beef. Chicken (thigh for nice juicy tenderness) cassolettes. There is also my love affair with seafood dishes Such as Sole Paupiettes , mussels, and oysters for the soft delicate textures. As for my guilty pleasure / addiction, It’s cheeses. specifically baked brie, cambert, and roquefort. I love the soft meltiness of the Brie cambert, while the silky saltiness of the roquefort makes for a great sharpness in sauces.

Culinary influance wise, I would say it would be my aunts and grand mothers. dishes that continue to being memories to this day. To that end, my Chef for french cooking besides the father of culinary , chef Escoffier, is Julia Child. She was always so warm, so inviting, and her dishes looked so good. She reminded me alot of my own grandmothers the way they went about the kitchen.

The following I have listed various french influenced dishes, that if I was to open my own bistro I would have on my own menu. All of which I have created in the past.

Soups

“French onion soup” style, (Non cream base) Mushroom soup. Cremni mushrooms with earthy vibes, Shroom stock, garlic toast, baked edam /blue cheese . {Commentary;  I did this as “something different”,  turned out quite well would like to do it again }

  • Classic French Onion Soup

{Commentary; Will look for a photo. However I would like to have this as a signature house soup.}

  • Potage aux Concombres “Cream of Cucumber soup”

Creamy Cucumber soup with shallots, and fresh dill. garnished with old cheddar {Commentary; I made this during a hot summer as a cold soup. I don’t have a picture of the soup, however it sold well. truthfully I only had one come back asking for it to be heated ( even though it was advertised as a cold soup.}

Sandwiches and Appetizers

Herb chicken, ham, smothered gruyere cheese and béchamel on sourdough bread with a fried egg on top. {Commentary;  One of my favorite sandwiches as it’s simple, rich, yet sloppy goodness filling.  Can do it without the egg for a “croque monsieur”. This sandwich (and while not French, a Cuban) I’ve been itching to put on a menu}

  • Coquilles Saint-Jacques a la Creole

3 Scallops and 3Shrimp in a Vin Blanc, Garnished with a Tomato fondue, garnish with sprig of dill. served herb crustini { a Seafood dish melody, I’d also be adding 3 mussels for added color.}

Clams and procutto tossed with a garlic wine cream sauce. Confit Tom greens.

(Can sub bacon or another salted pork). {Commentary; I love the beauty of this plate, as well as how it taste.  I have a few other dressing recipes that would work out as well; Rockfort cream,  warm bacon dressing,lemon Lemon garlic sauce.}

  • Mouls de Roquefort

Mussels tossed in a roquefort cream sauce with shallots and thyme.

Assorted sweets, cheeses, vegetables, along with a cheesy vegetable dip. { Commentary;  I love a good snack platter. My only wish is “ platters ” that do the assortment justice. In the image I was blessed with a tear drop mirrior at a location, and would love to have have another mirrior platform. I would more than love to have a presentation piece like that in the future for groups that come in.  One can also do various meats, pickled items, as spreads.  Snack spreads were/ are very common within my family. }

Mains

I’ll be honest, I don’t do sous vide, and prefer conventual style such as doing brasings, cassolettes. and roastings (what I am kown for)of meats and poultry. meats need to be flavourful, tender, juicy. While my favourite protein to work with is duck, i make a fantastic roast beef.  I also like working with shellfish when possible.

Main dishes

Chicken supreme with a chassier (hunters) sauce, baby potatoes, grilled zucchini, and carrot. {Commentary; A nice contempary dish. Simple yet styled. A comfort dish for those wanting “simple” }

 

Bone in Chicken thigh, Browned with butter herb, simmered in mushroom and onion white wine sauce, perched atop cottage cheese perogy. Side Honey Thyme vegetables; (baby carrots, zucchini, broccoli) . {Commentary; a dish I make at home on occasion. I cross French with Ukraine and both work very well in this dish. }

Seasoned baby potatoes, topped with saute rappine, white wine cream dill sauce, with a poached herb salmon.  {Commentary; This is one of my favorite dishes to make as it looks so good on a plate. I will do it with a White wine dill sauce, or a tarragon cream. baby potatoes are seasoned with seasoning salt, time, and when I have on hand, tossed in duck fat]

  • New York Sirloin 8oz

New York 8oz steak, topped with sautéed herb mushrooms, Bearnaise sauce, accompanied with Green beans, zucchini, and baby carrots. side Dutchess potatoes. {Comentary;  I love doing this with a 10oz steak myself. other option, for appearances and as an alternative starch; steamed baby potatoes tossed in herb and duck fat,  or creamy roast garlic mashed potatoes.}

Alternatively;

  • Henri IV

Pan seared Steak with herb butter, Rested (at desired Temp).  Drizzled with pan juices, shallots and Madeira wine that’s been reduced, topped with Mushroom cap. with Bearnaise sauce. accompanied with seasoned vegetables (or beans Almondine) and Lyonnaise potatoes. { Commentary; I would want to serve this with a house bread and a red wine}

For a menu idea, I would like to do a Beef Bourguignon. Set the beef before hand so that the flavour is enhanced.  at time of service, I’d plate it with root vegetables, partnered with roast garlic potatoes or dutchess. lastly topped with mushroms, redwine and shallots demi would be drizzled over top.

Desserts;

I have made my own ice creams, Sorbet, and sherbets.

choux paste pastry  strawberry cream centre, with hazelnut chocolate and roasted almonds.

“Oysters”; Blond brownie shell madeleines, salty pana “oyster meat” cotta, black strap rum “pearl” ganash … strawberry jalapeno couli “cocktail sauce”.

brownie with mint avacodo cream, Salted caramel, and strawberry /raspberry/ jalapeno sorbet.

{ Commentary; I’d love to do a croquembouche for special functions }

Brie with date and fig stuffed poached pear, baked in puff pastry. Bubble tea ice cream. With crushed pistachios.

As you can see, I have quite the interest. food for me is a passion, and one must love what they do.  it’s a romance of flavours, a pride in dish appearance and composition. As chefs we are artists and lovers of the ingredients provided. My Journey in culinary is not fished, there is still more to do and enjoy. All of which will be posted on here as well as my Instagram; ” culanicki  ”

Thank you and Enjoy.

Chef Calvin Ulanicki

The Night Chef