Taste of Time: Millennium Biltmore Hotel

Taste of Time

millen�ium bIltmore hotel

table of c�ntents Biltmore Hotel History

1

Broccoli and Cheddar Soup

3

Chicken Posole

5

Ratatouille with Pecorino

7

Rosemary Polenta with Mushrooms

9

Kimchi Risotto

11

Chianti Glazed Beef Short Ribs

13

Veal Fricassee

15

Lavender and Tellicherry Pepper Osso Buco

17

Green Tea Crème Brûlée

19

Salted Caramel Florentines

21

the millen�ium biltmore hotel Built in 1923, the Millennium Biltmore Hotel is a living monument to a bygone age when classical architecture, exquisite art and elaborate craftsmanship defined the most admired public spaces. The hotel was designed to epitomize the historical elegance of an early Renaissance and is decorated in the luxurious styles of Italy and Spain. The Biltmore’s impact was undeniable, and its grandeur would become an integral part of the history and social fabric of Los Angeles. The largest hotel west of Chicago, the Biltmore became the center of entertainment; hosting presidents and dignitaries, the Oscars, tea dances, the Beatles, the Olympic Committee and many more. Guests feel every bit of this history as they walk through the hotel and feel themselves slowly slipping back in time, overwhelmed by its timeless beauty and elegance.

The Biltmore prides itself on matching its cuisine to the feel of the hotel. Like the Millennium Biltmore, Thermomix® history is deeply rooted in tradition and cuisine. High quality and excellence are evident in our Taste of Time collection. Chef Fennessy has inspired our team to recreate the Biltmore’s signature classics with a Thermomix® twist.

We are excited for this opportunity to partner with the Millennium Biltmore to bring you delicious recipes with a touch of elegance.

br�cc��I & cheddar soup Inspired by Chef Daniel Fennessy

Ingredients

Preparation

6 oz aged sharp cheddar cheese, cubed (1 in.)

4 oz yellow onions, cut into pieces 2 oz unsalted butter, cut into pieces 2 oz all-purpose flour 32 oz vegetable broth 20 oz broccoli florets, in pieces (1 in.)

3 oz heavy whipping cream 1 tsp Worcestershire sauce ½ tsp salt ¼ tsp ground black pepper bread, toasted, to serve

1.

Thermomix® Parts

7.

measuring cup, spatula

10 min

Place cheddar cheese into mixing bowl and grate 5 sec/speed 8.

Transfer to a bowl and set aside.

2. Place onions and butter into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/212°F/speed 1.

3. Add flour and without measuring cup cook 3 min/212°F/speed 1.5.

Scrape down sides and bottom of mixing bowl with spatula.

4. Add vegetable broth and without measuring cup cook 10 min/212°F/speed 2.

5. Add broccoli and without measuring cup cook 10 min/212°F/speed 1.

6. Add whipping cream, Worcestershire sauce, salt and pepper and without measuring cup cook 5 min/195°F/speed 1.

Add reserved grated cheese, insert measuring cup and mix 1 min 30 sec/speed 1. Serve hot with toasted bread.

45 min

Easy

6 portions

Per 1 Portion: Energy 1284 kJ/307 kcal, Protein 11 g, Carb 17 g, Fat 23 g, Saturated Fat 14 g, Dietary fiber 1 g, Sodium 773 mg

chIcken posole Inspired by Chef Daniel Fennessy

Ingredients Chicken

4 oz yellow onions, cut into pieces 1 garlic clove 0.5 oz extra virgin olive oil 24 oz chicken thighs, boneless and skinless, halved, lengthwise 1 tsp salt 1 tsp dried Mexican oregano 1 tsp paprika ¼ tsp ground cayenne pepper

Broth

Preparation Chicken

1. Place onion, garlic and olive oil into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1.

2. Add chicken, salt, oregano, paprika and cayenne, insert measuring cup and cook 10 min/200°F/speed 1.

3. Scrape bottom of mixing bowl with spatula to loosen cooked chicken and cook a further 5 min/200°F/speed 1. Shred 4 sec//speed 4. Transfer to a bowl and set aside.

Broth

3 dried guajillo chilies, stems and seeds removed 2 dried ancho chilies, stems and seeds removed 2 dried 'chile de árbol' chilies, stems and seeds removed ½ tsp salt 4 oz yellow onions, cut into pieces 2 garlic cloves 32 oz chicken stock 25 oz canned hominy, drained and rinsed

4. Place guajillo, ancho and 'chile de árbol' chilies and salt into mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Useful Items

Tip:

fine mesh sieve

5. Add onion and garlic and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

6. Add chicken stock and without measuring cup cook 15 min/Varoma/speed 2. Insert measuring cup and increasing speed gradually blend 1 min/speed 3-8. Strain mixture over a bowl through a fine mesh sieve. Discard solids and return strained liquid to mixing bowl.

7.

Add hominy and without measuring cup cook 25 min/212°F//speed 1.

8. Add reserved shredded chicken, insert measuring cup and cook 5 min/195°F//speed 1. Serve hot with garnishes.

Serve with shredded cabbage, fresh cilantro, diced onions, radishes, lime wedges and/or dried chili flakes.

Thermomix® Parts measuring cup, spatula

30 min

1 hr 30 min

Easy

6 portions

Per 1 Portion: Energy 1372 kJ/328 kcal, Protein 25 g, Carb 31 g, Fat 12 g, Saturated Fat 3 g, Dietary fiber 8 g, Sodium 1705 mg

ratatouIlle wIth pec�rIno Ingredients

Preparation

3 oz Pecorino cheese, cut into pieces 10 sprigs fresh thyme, leaves only 20 oz tomatoes on the vine, quartered 4 oz yellow onions, quartered 4 garlic cloves 0.5 oz extra virgin olive oil 1 tsp salt ½ tsp sugar ½ tsp dried oregano ¼ tsp dried red chili flakes, to taste ¼ tsp dried thyme 8 oz carrots, in pieces (1 in.)

8 oz red bell pepper, in pieces (1 in.)

8 oz eggplants, in pieces (1 in.)

8 oz zucchini, in pieces (1 in.)

1.

Useful Items

Place Pecorino cheese and fresh thyme into mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

2. Place tomatoes into mixing bowl and purée 10 sec/speed 10. Transfer to a bowl and set aside.

3. Place onions, garlic and olive oil into mixing bowl and chop 5 sec/speed 5, scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1.

4. Add reserved puréed tomatoes, salt, sugar, oregano, chili flakes and dried thyme and without measuring cup cook 25 min/212°F/speed 2.

5. Add carrots, bell peppers, eggplant and zucchini, insert measuring cup and cook 15 min/212°F//speed 1.

6. Transfer to individual baking dishes, sprinkle with reserved grated cheesethyme mixture and place under broiler 3-5 minutes or until browned, watching carefully to avoid burning. Serve immediately.

Variation:

For a vegan version, omit Pecorino cheese and garnish with fresh chopped basil before serving.

6 individual baking dishes

Thermomix® Parts measuring cup, spatula

20 min

1 hr 5 min

Easy

6 portions

Per 1 Portion: Energy 619 kJ/148 kcal, Protein 8 g, Carb 16 g, Fat 7 g, Saturated Fat 3 g, Dietary fiber 5 g, Sodium 621 mg

rosemary polenta wIth mushr�oms Ingredients

Preparation

2 oz Gruyère cheese 64 oz vegetable broth 10.5 oz yellow cornmeal, medium or coarse grind (see Tip) 2 oz heavy whipping cream 2 sprigs fresh rosemary, leaves only 4 oz shallots, halved 1 garlic clove 1 oz extra virgin olive oil ¼ tsp dried red pepper flakes, to taste 16 oz baby portobello mushrooms, quartered 1 tbsp balsamic vinegar 1 tsp sugar 1 tsp salt ¼ tsp ground black pepper 2 oz unsalted butter, cut into pieces 2-3 oz baby arugula, to serve 8 oz goat cheese, crumbled

1.

2. Place vegetable broth into mixing bowl and bring to a boil 18 min/212°F/speed 2. Meanwhile line a baking sheet and baking dish (approx. 9 in. x 13 in.) with parchment and set aside.

3. Add cornmeal and cook 15 min/212°F/speed 2. Scrape bottom of mixing bowl with spatula.

4. Add whipping cream, rosemary and reserved grated Gruyère cheese and with aid of spatula cook 4 min/195°F/speed 3.5. Transfer polenta into prepared baking dish and smooth out evenly with spatula. Set aside to cool (approx. 15 min.), then refrigerate until set (approx. 1 hr.). Clean mixing bowl.

5. Place shallots, garlic, olive oil and red pepper flakes into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1.

6. Add mushrooms, balsamic vinegar, sugar, salt and pepper and without measuring cup cook 20 min/250°F//speed 0.5.

7.

Useful Items

Place Gruyère cheese into mixing bowl and grate 6 sec/speed 7.

Transfer to a bowl and set aside.

Add butter and without measuring cup cook 1 min/195°F//speed 0.5.

Transfer to bowl and keep warm.

baking sheet, baking dish (9 in. x 13 in.) parchment paper, round cookie cutter (approx. 3½ in.)

8. When polenta is cool and set, use a round cookie cutter (approx. 3½ in.) to cut 6 rounds of polenta. Place polenta rounds onto prepared baking sheet. Place under broiler 3-5 minutes or until browned, watching carefully to avoid burning.

Thermomix® Parts

9. Serve broiled polenta topped with arugula, reserved balsamic mushrooms and crumbled goat cheese.

measuring cup, spatula

Variations:

10 min

•

To pan-fry polenta, heat oil in a skillet over medium/high heat and fry polenta rounds 3-5 minutes each side or until browned.

•

Replace baby portobello mushrooms with 16 oz cremini mushrooms, quartered.

•

Replace 10.5 oz yellow cornmeal with 10.5 oz polenta, corn grits.

40 min

Easy

6 portions

Per 1 Portion: Energy 2330 kJ/557 kcal, Protein 17 g, Carb 51 g, Fat 32 g, Saturated Fat 18 g, Dietary fiber 4 g, Sodium 1331 mg

kImchI rIso�to Ingredients

Preparation

4 oz shallots, halved 0.5 oz ginger, cut into pieces 0.5 oz lemongrass, fresh, thinly sliced in rounds 2 garlic cloves 1 oz vegetable oil 6 oz kimchi 11 oz risotto rice 27 oz vegetable stock 4 oz English cucumber, halfmoon slices, cut on the bias dried kimchi flakes, to garnish green onion, sliced on the bias, to garnish

1.

Useful Items

Tip:

Place shallots, ginger, lemongrass, garlic and vegetable oil into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 7 min/250°F/speed 1.

2. Add kimchi, insert measuring cup and chop 3 sec/speed 5.

3. Add rice and without measuring cup cook 3 min/212°F//speed 1.

4. Add stock, place simmering basket instead of measuring cup onto mixing bowl lid and cook 12-13 min/212°F//speed 1, until al dente. Allow risotto to rest in bowl for 1 minute. Transfer into a serving bowl and garnish with cucumber, dried kimchi flakes and sliced green onion and serve immediately.

For added flavor use miso flavored broth.

serving bowl

Thermomix® Parts

measuring cup, spatula, simmering basket

10 min

35 min

Easy

4 portions

Per 1 Portion: Energy 1674 kJ/400 kcal, Protein 7 g, Carb 74 g, Fat 8 g, Saturated Fat 1 g, Dietary fiber 4 g, Sodium 530 mg

chIantI glazed beef short rIbs Inspired by Chef Daniel Fennessy

Ingredients

Preparation

64 oz beef short ribs, bone in 1½ tsp salt, divided, plus extra to season, to taste 1 tsp ground black pepper, plus extra to season, to taste 4 oz yellow onions, cut into pieces 2 oz carrots, peeled, cut into pieces 2 oz celery, cut into pieces 1 garlic clove 0.5 oz extra virgin olive oil 1 tbsp all-purpose flour 1 tbsp tomato paste 10 oz Chianti wine 1 tbsp cornstarch 1 tbsp water 10 oz beef stock 1 tbsp dark brown sugar 1 tbsp dried parsley ¼ tsp dried thyme ½ tbsp dried oregano ¼ tsp dried rosemary 0.5 oz unsalted butter 50 oz water cherry tomatoes on the vine, blistered

1.

Useful Items

parchment paper, fine mesh sieve, baking sheet, aluminum foil, basting brush, serving platter

Line Varoma tray with a large piece of parchment. Set Varoma dish into position, insert Varoma tray and weigh short ribs onto parchment. Season with 1 tsp salt and 1 tsp pepper. Fold parchment loosely around ribs to form an open parcel. Set Varoma aside.

2. Place onions, carrots, celery, garlic and olive oil into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1.

3. Add flour and tomato paste and without measuring cup cook 5 min/250°F/speed 1.

4. Add Chianti and without measuring cup cook 10 min/Varoma/speed 2.

5. In a small bowl, stir to combine cornstarch and 1 tbsp water. Add cornstarch mixture to mixing bowl.

6. Add beef stock, dark brown sugar, parsley, ½ tsp salt, thyme, oregano and rosemary and without measuring cup cook 15 min/Varoma/speed 2.

7.

Adjust seasoning with salt and pepper, to taste, insert measuring cup and increasing speed gradually purée 1 min/speed 3-8. Strain sauce over a bowl through a fine mesh sieve, discard solids.

8. Place strained sauce and butter into mixing bowl and cook 5 min/Varoma/speed 2. Transfer sauce to bowl and set aside.

Rinse mixing bowl.

9. Place 50 oz water into mixing bowl, set Varoma with short ribs into position, secure Varoma lid and steam 90 min/Varoma/speed 2.

Meanwhile preheat oven to 275°F. Line a baking sheet with foil.

10. Remove Varoma and carefully transfer steamed short ribs to prepared baking sheet. Bake 1½-2 hours (275°F) or until tender, basting with reserved sauce every 20 minutes.

11. Transfer Chianti Glazed Beef Short Ribs to a serving platter and serve with blistered tomatoes (see Tip).

Thermomix® Parts

Varoma, measuring cup, spatula

Tip:

To make blistered tomatoes: preheat grill to 450°F or medium/high. Rub cherry tomatoes with 2 tsp olive oil and season with salt. Grill or broil tomatoes until blistered (approx. 3-5 min.).

15 min

4 hr

Easy

4 portions

Per 1 Portion: Energy 3573 kJ/854 kcal, Protein 84 g, Carb 14 g, Fat 46 g, Saturated Fat 14 g, Dietary fiber 2 g, Sodium 1387 mg

veal frIca�see Inspired by Chef Daniel Fennessy

Ingredients

Preparation

6 oz pearl onions, frozen 6 oz cremini mushrooms, quartered 2 oz extra virgin olive oil ½ tsp salt ¼ tsp ground white pepper, to taste 2 oz all-purpose flour 1.5 oz brandy 16 oz veal stock 20 oz veal cutlets, cut into strips (1 in.)

2 oz heavy whipping cream 2 tsp lemon juice 5 sprigs fresh thyme, leaves only, plus extra to garnish 1 pinch ground nutmeg 1 lemon, sliced, to serve

1.

Place pearl onions, mushrooms, olive oil, salt and pepper into mixing bowl and without measuring cup cook 10 min/250°F//speed 0.5.

2. Sprinkle in flour and without measuring cup cook 3 min/212°F//speed 1.

3. Add brandy and without measuring cup cook 1 min/212°F//speed 1.

4. Scrape down sides and bottom of mixing bowl with spatula. Add veal stock, insert measuring cup and bring to a boil 8 min/212°F//speed 1.

5. Add veal and cook 20 min/195°F//speed 0.5.

6. Add whipping cream, lemon juice, thyme and nutmeg and without measuring cup cook 20 min/195°F//speed 0.5. Divide into shallow bowls, garnish with fresh thyme and lemon slices and serve hot.

Useful Items

shallow bowls or dishes

Thermomix® Parts spatula, measuring cup

20 min

1 hr 20 min

Easy

6 portions

Per 1 Portion: Energy 1527 kJ/365 kcal, Protein 25 g, Carb 11 g, Fat 23 g, Saturated Fat 8 g, Dietary fiber 1 g, Sodium 527 mg

lavender & tel�Icherry pepper o�so buc� Inspired by Chef Daniel Fennessy

Ingredients

Preparation

40 oz veal shank, bone in (approx. 2-4 pieces) 1 tsp salt 3-4 tsp Tellicherry cracked peppercorns, ground, divided 4 oz yellow onions, cut into pieces 2 oz carrots, cut into pieces 2 oz celery, cut into pieces 2 oz shallots, cut into pieces 2 garlic cloves 0.5 oz extra virgin olive oil 1 oz tomato paste 4 oz dry white wine 32 oz beef stock 1 tsp edible dried lavender, plus extra to garnish 1 tbsp cornstarch 1 tbsp water

1.

Useful Items

Place Varoma dish into position, weigh in veal shanks, season with salt and 1 tsp ground peppercorns and set aside.

2. Place onions, carrots, celery, shallots, garlic and olive oil into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1.

3. Add tomato paste and wine and without measuring cup cook 6 min/250°F/speed 1.

4. Add beef stock, lavender and ½ tsp ground peppercorns. Place Varoma into position, secure Varoma lid and cook 90 min/Varoma/speed 2.

5. Keep cooking liquid in mixing bowl, transfer cooked veal shanks to a bowl and cover to keep warm.

6. In a small bowl combine cornstarch and water, add to mixing bowl and increasing speed gradually, blend 1 min/speed 4-7. Place simmering basket onto mixing bowl lid and cook 20-25 min/Varoma/speed 3 until thickened to desired consistency. Pour sauce over Osso Buco, garnish with 1½-2 tsp ground peppercorns and lavender and serve.

Tip:

small bowl

To grind Tellicherry peppercorns: place 3-4 tsp of Tellicherry peppercorns into mixing bowl and grind 3 sec/speed 6.

Thermomix® Parts

Varoma, measuring cup, spatula

25 min

2 hr 45 min

Medium

6 portions

Per 1 portion: Energy 2146 kJ, Energy 513 kcal, Protein 76 g, Carb 12 g, Fat 14 g, Saturated Fat 3 g, Dietary fiber 2 g, Sodium 1722 mg

green tea crème brûlée Ingredients

Preparation

12 oz heavy whipping cream 6 oz whole milk 1 tbsp matcha powder 8 egg yolks, from large eggs 6 oz sugar, divided fresh raspberries, to serve

1.

Useful Items

8 ramekins (4 oz), cling wrap, cook's blowtorch

Thermomix® Parts

Preheat oven to 325°F.

2. Place whipping cream, milk, matcha, egg yolks and 4 oz sugar into mixing bowl and heat 6 min/175°F/speed 3.

3. Divide batter between 8 ramekins (4 oz.), place in a water bath (see Tip) and bake 55-60 minutes (325°F), until centers are just set but still slightly wobbly. Remove from oven and let cool 15 minutes. Wrap tightly with cling wrap and refrigerate 2 hours, up to overnight.

4. Before serving, place a small bowl onto mixing bowl lid and weigh in 2 oz sugar. Sprinkle sugar over tops of chilled Green Tea Crème Brûlée and caramelize with a torch or place under the broiler for 1 minute, watching carefully to avoid burning. Allow to rest for 5 minutes and serve with fresh raspberries.

Tip:

measuring cup

To prepare a water bath for baking, place filled ramekins in a large pan and add enough boiling-hot water to reach halfway up the sides of the filled ramekins.

10 min

2 hr 35 min

Easy

8 portions

Per 1 Portion: Energy 1245 kJ/298 kcal, Protein 4 g, Carb 24 g, Fat 21 g, Saturated Fat 12 g, Dietary fiber 0 g, Sodium 34 mg

salted caramel f�orentInes Ingredients

Preparation

4 oz orange slices, dried, sweetened 4 tbsp all-purpose flour 4 oz sliced almonds 4 oz pistachios, shelled 4 oz unsalted butter, cut into pieces 4 oz brown sugar 2 oz corn syrup 2 oz heavy whipping cream 1 tsp salt 17 oz water 8 oz dark chocolate (70%) 12 scoops ice cream, to serve

1.

2. Place orange slices and flour into mixing bowl and chop 12 sec/speed 7.

3. Add almonds and pistachios and chop 2 sec/speed 5. Transfer to a bowl and set aside.

4. Place butter, brown sugar and corn syrup into mixing bowl and without measuring cup cook 7 min/250°F/speed 1.

5. Add whipping cream and salt and without measuring cup cook 5 min/195°F/speed 2.

6. Add reserved chopped nut mixture, insert measuring cup and mix 20 sec//speed 1.

7.

Useful Items

(2) 12 hole muffin pans, foil muffin liners, heat-resistant freezer bag, pastry brush

Thermomix® Parts measuring cup, Varoma

Preheat oven to 350°F. Line two 12 hole muffin pans with foil muffin liners and set aside.

Scoop 0.5 oz of batter into each prepared muffin cup and bake 12 minutes (350°F). Let cool 5 minutes, then gently remove from pan and let set until crispy. Clean mixing bowl.

8. Place water into mixing bowl and set Varoma into position.

9. Open a heat-resistant freezer bag, place in chocolate and seal bag well.

Place into Varoma dish ensuring some holes remain free for air to circulate. Secure Varoma lid and heat 8 min/Varoma/speed 1. Pour melted chocolate into a bowl.

10. Once cookies have cooled, remove from foil liners, turn over and brush each Florentine bottom with reserved melted chocolate. Allow chocolate to set before turning over. To serve, place one Florentine, chocolate side down on a plate and top with a scoop of ice cream. Angle a second Florentine against the ice cream and serve.

Tip:

After brushing bottom of Florentines with chocolate, use a chocolate scraper or fork to run across melted chocolate to create a decorative pattern. Allow chocolate to set before serving.

20 min

55 min

Easy

12 portions

Per 1 portion: Energy 2213 kJ, Energy 529 kcal, Protein 8 g, Carb 51 g, Fat 34 g, Saturated Fat 16 g, Dietary fiber 5 g, Sodium 259 mg

taste of tIme Thermomix® has been inspired by the Millennium Biltmore’s elegance and classical dishes. Taste of Time collection is our interpretation of these time-honored recipes with a modern flair. Step back with Thermomix® to a time where glamour and elegance were the focal points of everyday dinning.

Set the table with your finest china, light a few candles and become a Thermomix® chef to recreate these restaurant classics for your family and friends.

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