Sweet Scents: Chef Roble’s Dessert- Inspired Food Fragrance

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Chef Roble And Company Ring The Opening Bell At NASDAQ

Chef Roble stopped by “NewsOne Now” to talk his new fragrance line, Clique by Roble, which comes out in the spring. He uses the same ingredients for food to create the line, and the fragrance is dessert inspired for women.

“Building a fragrance is like cooking,” said Roble. “You use a lot of the same ingredients — vanilla, chocolate, cinnamon. These are common ingredients in fragrance.”

Watch his interview below:


Be sure to tune in to NewsOne Now with Roland Martin, weekdays at 7 a.m. EST.

Check out one of Chef Roble’s recipes below!

Cheddar Drop Biscuits

cheddar-drop-biscuits-chef-roble

Biscuits:

3 cups flour

1 TBS + 1/4 tsp. baking powder

3/4 tsp. salt

1 cup white cheddar, shredded

3 TBS chives, chopped

3/4 cup butter, chilled & cubed

1 1/4 cup milk

Gravy:

1 lb. chicken sausage, casing removed

1 TBS butter

3 TBS flour

2 cups milk

1/2 cup heavy cream

1/2 cup chicken stock

2 tsp. roasted garlic puree

2 tsp. chicken demi-glace

Poached Eggs:

6 eggs

1-2 tsp. vinegar

Garnish:

Green onion

Directions

To make the biscuits:

1. Preheat oven to 325 degrees. Mix by hand the flour, baking powder, salt, cheese, and chives. Knead the butter into the mixture until just combined. Slowly add the milk and mix until incorporated. The dough will be stiff.

2. Drop the batter onto a lightly greased baking sheet using an ice cream scoop. Bake in the oven for about 15-17 minutes, or until golden brown. Using a ring mold, cut out the center of each biscuit.

To make the gravy:

1. In a sauté pan on medium high heat, cook the sausage until evenly browned, about 10 minutes. Remove from the pan, drain and set aside. Pour off most of fat from the pan, leaving about 2 tablespoons. Reduce the pan to medium-low heat and add the butter and flour. Using a whisk, stir vigorously until a roux forms, making sure to scrape the bottom of the pan. Reduce the heat to low and cook for 5 minutes. While whisking, add the milk and return the heat back to medium. Add in the heavy cream, chicken stock, roasted garlic puree, and chicken demi-glace. Bring to a simmer and continue to cook, 25 minutes, or until desired thickness is achieved.

To poach the eggs:

1. In a saucepot, bring 2 inches of water to a boil with 1 tsp. vinegar. Once boiling, reduce the heat (there should be no bubbles breaking the surface of the water), and gently lower the eggs one by one into the pot. Use a spoon to tuck the whites in closer to the yolk. Turn off the heat, cover, and let stand for 4 minutes. Remove each egg with a slotted spoon.

To assemble:

1. Place an egg in the center of each biscuit, top with a spoonful of gravy and garnish with green onions.

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