Chef Philippe Schmit is participating in Houston Restaurant Weeks for the second year. His restaurant, Philippe Restaurant + Lounge, is a hot spot on Post Oak Boulevard. He shows food radio talk show host Cleverley Stone how to make a delicious summer dish from his Houston Restaurant Weeks menu: Stuffed Beefsteak Tomato with Veal Bolognaise, Summer vegetables, Tomato Coulis, Caper Berries, Basil and Garlic Confit.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Philippe Schmit was born in France, but as the saying goes, he came to Texas as soon as he could. Schmit, the owner and chef at Philippe Restaurant + Lounge in Houston, demonstrates with food radio talk show host Cleverley Stone how to make eggs in four different ways – something sure to please everyone in the family on Christmas morning: Egg Burritos, Eggs in a Basket, Eggs Mac & Cheese and a special Egg Sandwich.
Schmit trained at three of Paris’ most respected Michelin 2-Star restaurants: Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna. In New York he worked at Le Bernardin, Park Bistro, La Goulue and Orsay. He was also a partner and chef at Bistro Moderne in Houston.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show
Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)
Egg Burritos (Makes 4 servings)
Source: Chef Philippe Schmit, Philippe Restaurant + Lounge
Ingredients
8 Eggs
2 ounces Butte
1/2 cup Cream
Salt, pepper to taste
4 Large flour tortillas, warmed
2 ounces Ham, diced
2 ounces Cheese, mozzarella
3 ounces Broccoli, blanched – use only florets.
Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: Do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
Mix with remaining ingredients.
5. Presentation: Fill the warm tortillas with the egg and garnish mixture, roll and serve immediately.
Brioche Basket (Makes 4 servings)
Ingredients
8 Eggs
8 slices of bread (Brioche is suggested)
2 ounces Butter
1/2 cup Cream
Salt, pepper to taste
8 ounces Sauteed Mushrooms
2 ounces Chives
Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Sauté the mushrooms in a separate pan, then add to the egg mixture.
6. Toast the 8 slices of brioche bread. Once toasted, using a round 2” diameter cookie cutter and cut a
hole in the middle of 4 slices of bread (keep the round cut out pieces of toast to make hors d’oeuvres or ‘egg & soldiers’).
7. Presentation: Place a bread slice with a hole on top of a whole bread slice.
Fill each hole with a fourth of the egg mixture. Repeat for all four servings.
Top with chives and serve immediately.
Egg Sandwich (Makes 4 servings)
Ingredients
8 Eggs
2 ounces Butter
1/2 cup Cream
Salt, pepper to taste
8 slices Cheese, Swiss or American, (can also be grated)
8 thick slices of Pain de mie (white bread), toasted
Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Simultaneously, melt the cheese on the tops of the 8 slices of white bread in a broiler for 30 seconds.
6. Presentation: Take two slices of cheesy bread. Place one fourth of the egg mixture on one slice of bread and
close the sandwich with the other slice of bread. Repeat this to make 4 sandwiches. Put back in oven to keep crispy before serving.
Egg Mac & Cheese (Makes 4 servings)
Ingredients
8 Eggs
2 ounces Butter
1/2 cup Cream
Salt, pepper to taste
16 ounces Ground beef
1 cup Tomato coulis (or your favorite tomato sauce)
1/2 bunch fresh Basil, julienned
Macaroni and cheese, homemade or store bought
Parsley for garnish
Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. In a separate pan, cook the ground beef, adding the tomato sauce and basil once browned.
6. Mix together eggs and meat mixture.
7. Presentation: Fill a dish with the macaroni and cheese (or reheated).
Gently pour the egg and meat mixture on top and add parsley tops to garnish.
Food radio show talk show host Cleverley Stone takes you on a tour of Philippe restaurant + lounge, with owner and celebrity chef Philippe Schmit. Cleverley was the first person in Houston to obtain the dinner menu for this new restaurant. Visit her website at http://www.cleverley.com/ to view the menu.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Philippe Schmit, executive chef and partner of Philippe Restaurant + Lounge, grew up in Roanne, France. He demonstrates how to prepare his favorite traditional Christmas dinner, which consists of Coquille St. Jacques with creamy béchamel glaze, julienne of vegetables, with food radio talk show host Cleverley Stone.
Chef Schmit’s much-anticipated new restaurant, Philippe Restaurant + Lounge, will open on Post Oak Boulevard in Houston on January 2011. He gained national acclaim for his former restaurant, Bistro Moderne. Houstonians enjoyed his signature dishes like Marseille Bouillabaisse, Croque Monsieur and Croque Madame. Schmit says these dishes will be on the menu at Philippe Restaurant + Lounge.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Coquille St. Jacques with Julienne of Root Vegetables & Whiskey Veal Demi-Glace Sauce
(also known as Scallops Gratinee)
Makes 4 Servings
Source: Chef Philippe Schmit, Philippe Restaurant + Lounge
Ingredients
Large Scallops: 3 or 4 per person (12-16 scallops)
Veal demi-glace: 2 Cups
Whiskey (suggested: Jack Daniels): 2 Tablespoons
Béchamel Sauce
Heavy cream: 1 cup
Milk: 4 Cups
Butter: 4 tablespoons
Flour: 1/4 cup
Egg Yolks: 2
Gruyere cheese: 1/4 cup, grated
Breadcrumbs: 2 Tablespoons
Nutmeg: 1 pinch
Julienne Vegetables
Carrots: 8 Ounces
Parsnips: 8 Ounces
Celery root: 8 Ounces
Rye seeds: 1 Teaspoon
Olive oil, Blended: 1 Tablespoon
Parsley: ½ bunch, clean and chopped
Butter: 2 tablespoons
Vegetable oil: 1 Tablespoon
Directions
1. Start a roux by cooking the flour and butter in a pot at a slow heat for 5 min.
Pour the milk cold slowly into it. Cook and keep whisking for 5 more minutes.
2. Add a pinch of nutmeg and the cup of heavy cream.
3. Remove from heat and add the egg yolks and gruyere cheese. Reserve and keep warm.
4. Cut the vegetables in a fine julienne and sauté in olive oil in a pan until tender.
Add the chopped parsley, salt and pepper.
5. In a separate hot pan, sear the scallops in vegetable oil and butter until they are caramelized on both sides (about 2 mins on each side).
6. Glaze the top of the St. Jacques with the béchamel sauce, sprinkle on some thin breadcrumbs and put in the oven on “broiler mode”
(at 450 degrees) and brown to a light color.
7. In a sauce pan, boil the whiskey. Add the demi-glace rectified seasoning. Keep the sauce at low heat.
Presentation
1. On each plate, roll the vegetable julienne with a fork and set on a side of the plate.
2. Next to it put 3 beautiful scallops (or 4 depending on the size). Then, drizzle a heavy spoon of sauce between the two components.
