 Chef Mindy Segal |
Meet our Featured Chef: Pastry Chef Mindy Segal mk Restaurant Group mk Pastry Chef Mindy Segal specializes in contemporary American cuisine, exhibiting a mastery of classic cooking techniques using local organic ingredients. Segal incorporates ‘modern’ ideas with traditional themes. Segal’s culinary career has always been driven by a desire to possess a thorough knowledge of the culinary arts. Segal firmly believes the quality of the ingredients are fundamental in creating a great dessert. At mk Restaurant Group, Segal shows great respect for her ingredients, organizing her plates according to the combination of textures and tastes rather than on appearance alone. Her innovative and ambitious style earned Segal much critical acclaim including accolades from the New York Times“ Pastry Chef Mindy Segal makes for a stellar ending with her cleverly fashioned desserts.” The Chicago Sun Times states, “ Desserts created by Mindy Segal are a dream,” and Conde Nast Traveler says,” Mindy Segal offers up dazzling desserts.” Segal’s culinary professional positions placed her in some of the most reputable kitchens in the country. After graduating Kendall College, Segal took her first cooking position as pastry assistant at Chicago’s Ambria with the talented Judy Contino. Segal credits Contino as her biggest influence. Segal then went on to serve as pastry chef at Metropolis 1800, Gordon and Charlie Trotter’s, all in Chicago, where she further developed her pastry skills. She then re-joined Chef Kornick to serve as Pastry Chef at Marché for two years. Segal has also developed numerous dessert menus for restaurants including Mia Francesca, Harvest on Huron, Thyme and Spago Chicago. Segal believes it is important to give back to the community, and is a frequent guest chef at Chicago’s Inspiration Café, a soup kitchen operated “restaurant-style,” feeding Chicago’s homeless. Segal serves as the Chef Coordinator for the Harvest Moon benefit for Children’s Memorial Hospital. Segal is part of the National reading efforts of Readers are Leaders and the Share our Strength CAPS program, Careers through Culinary Arts Program.
Recipes by Chef Mindy Segal
Banana Brioche Bread Pudding
Ingredients:
1 lb. (1/2 loaf) Egg Bread or Brioche
2 C. Milk
2 C. Heavy Cream
4 oz. Butter (room temperature
½ Cup +1 Tbs. Sugar
4 Eggs (separated
4 Ripe Bananas
Extra Sugar for top and lining of molds
½ C. Melted butter to coat molds
½ C. Whipped cream for garnish
Hot Fudge (recipe follows)
Butterscotch Sauce (recipe follows)
Banana Sherbet (recipe follows)
Ingredients for Hot Fudge:
3 C. Heavy Cream
¾ lbs. Granulated Sugar
2 oz. Corn Syrup
4 ½ Oz. Unsweetened chocolate
1 Tsp. Salt
2 oz. Butter
1 Tbs. Vanilla
Method for Hot Fudge:
In a heavy duty sauce pot heat cream
Add sugar and whisk to dissolve
Add salt, corn syrup and chocolate, whisk until dissolved
Bring to a boil, whisking constantly and bring down to a low boil and cook until fudge separates (whisk every couple of minutes)
Add butter and vanilla and whisk until fudge is smooth and shiny
Reserve
(Can be refrigerated for 1 month)
Ingredients for Butterscotch Sauce:
4 Oz. Butter
4 Oz. Dark brown sugar
4 Oz. Light brown sugar
½ Qt. Heavy Cream (warmed)
½ Tbs. Salt
Method for Butterscotch Sauce:
In a sauce pot over medium flame melt butter and sugars together, mixing with a wooden spoon
Turn flame up to high and slowly add cream and reduce
Add salt and vanilla
Reserve
Ingredients for Banana Sherbet:
1 large bunch of Ripe bananas
2 C. Sugar
1 Squeeze of Lemon juice (from fresh lemon)
¼ C. Water
1 C. Sour Cream
Method for Banana Sherbet:
Cook bananas with sugar, lemon juice and water until bananas disintegrate
Puree until smooth and let cool
When cool add soup cream and freeze according to manufactures instructions
Method for Bread Pudding:
Preheat oven to 375 degrees
Coat molds with butter then sugar and set aside
Cut bread in 1 ½” cubes and place in a large bowl
Heat milk and cream – do not boil
Puree bananas and set aside
Beat butter with ½ cup sugar, until light and fluffy
Add yolks one at a time
Pour hot milk mixture over bread a little at a time, making sure the bread soaks up the liquid like a sponge. Pour extra liquid in bowl, should be ½ bread and ½ liquid
Put butter mixture over bread and let melt into milk, folding over to incorporate
Add banana puree
Whip whites with 1 tablespoon sugar and marbleize hot fudge into pudding
Place in a hot water bath and bake until pudding soufflés and is brown on top (about 30 – 35 minutes)
To Serve Dessert:
Place butterscotch sauce and hot fudge in sauce boats
Place a scoop of sherbet on top of each individual mold with a dot of whipped cream
Sauce as desired
Serve
Yield: 12 servings in individual molds
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