Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert
Jean-Georges Vongerichten | Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
| Boeuf en gelée with foie gras, root vegetables, and horseradish cream |
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Makes 6 to 8 appetizer servings - 2 large onions, peeled and cut in half |
| 1. Blacken the cut sides of the onion: Place the onions on a very hot flat surface, such as a griddle, and let it cook until very burnt. If you don’t have a griddle, place a very heavy pan, such as cast iron, over medium heat and then put the onion cut sides down in the pan. Cook until it is as dark as you can get it. Transfer the blackened onion to a plate. 2. In a deep, tall stock pot, combine the blackened onions, beef shanks, shank bones, garlic, bay leaves, thyme, coriander seeds, parsley, black peppercorns, green sections of the leeks, sea salt and water. The water should cover the beef by at least 5-inches. Add more water, if needed. Bring the water to a boil, then lower the heat and simmer for 3 hours, regularly skimming off the foam and any solids that rise to the surface. Remove the beef from the pot and set aside. Discard the vegetables, herbs, spices and bones. Strain the poaching liquid through a fine-mesh sieve. 3. Wash the pot and add the beef, carrots, celery, turnips, remaining white sections of the leeks and tomato. Pour the reserved poaching liquid back in. Bring the liquid back to a boil, reduce the heat, and simmer for 1 hour, while regularly skimming off the foam and any solids that rise to the surface. Discard the tomato and carefully remove the beef and vegetables from the liquid. Set aside and cool. When completely cooled, cut the beef and vegetables into ¼-inch dice. Taste and season with salt and pepper, if necessary. 4. In a small bowl of cold water, soften the gelatin sheets. Lift the gelatin out of the water and squeeze it gently to remove the excess moisture. 5. Prepare an ice-water bath in a large bowl and set aside. Strain the broth through a fine-mesh sieve into a bowl that will fit on top of the ice bath. Add the softened gelatin leaves to the hot broth and stir until dissolved. Taste and season with salt, if necessary. Place the bowl in the ice bath and stir until the broth becomes syrupy. 6. Over the bottom of a 12-ounce glass or shallow soup bowl, place a thin layer of the gelée. Top with 1 to 2 tablespoons of the diced vegetables. Add another thin layer of gelée to cover the vegetables and place a few pieces of foie gras and beef over the gelée. Repeat until the glass is three-quarters full. Finish with a thin layer of gelée to smooth out the top. Refrigerate for 1 hour to set. For the Horseradish Cream: 1 cup heavy cream 1/4 cup finely grated fresh horseradish Salt and freshly ground white pepper In a small saucepan, bring the cream and horseradish to a boil. Lower the heat and simmer until the cream has reduced by half, about 10 to 15 minutes. Strain the cream through a fine-mesh sieve. Season with salt and pepper. Refrigerate until cool. To Serve: Season each serving with freshly ground pepper. Spoon the horseradish cream on top of the gelée, and spread the cream to cover the entire surface using the back of a spoon. Serve immediately. To Drink: 1996 Montrose |
| Chicken Grand-Mère Francine |
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Makes 4 servings |
| 1. Center a rack in the oven and preheat the oven to 375°F. 2. Working over medium-high heat, warm the olive oil in a 12-inch ovenproof sauté pan or skillet – choose one with high-sides and a cover. Season the chicken pieces all over with salt and pepper, slip them into the pan, and cook until they are well browned on all sides, about 10 to 15 minutes. Take your time – you want a nice, deep color and you also want to cook the chickens three-quarters through at this point. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place while you work on the vegetables. 3. Pour off all but 2 tablespoons of the cooking fat from the pan. Lower the heat to medium, add the butter, the onions, shallots, garlic and thyme and cook and stir just until the vegetables start to take on a little color, about 3 minutes. Add the potatoes, celery root, and bacon and cook 1 to 2 minutes, just to start rendering the bacon fat. Cover the pan and cook another 10 minutes, stirring every 2 minutes. 4. Add the mushrooms, season with salt and pepper and return the chicken to the pan. Add the chicken stock, bring to the boil, and slide the pan into the oven. Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through. Spoon everything onto a warm serving platter or into an attractive casserole. To Serve: Bring the chicken to the table, with plenty of pieces of crusty baguette to sop up the sauce and spread with the soft, caramely garlic that is easily squeezed out of its skin. To Drink: 2001 Cos d'Estournel |
| Crisp Paupiette of Sea Bass in a Barolo Sauce |
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Makes 4 Servings |
| For the Paupiette of Sea Bass: Make each fillet as rectangular as possible (about 5- by 2-inches) by trimming off uneven edges with a sharp knife. Salt and pepper the fillets and sprinkle them with 2 teaspoon of the chopped thyme. Using a knife, shape each potato lengthwise by cutting off the rounded outer flesh to form 4 rectangular slices (do not cut off the tips of the potatoes). Cut each potato lengthwise into very thin, long slices with a vegetable slicer or mandoline. Each potato should yield about 16 slices (8 slices are needed to wrap a fish fillet). Do not rinse the potato slices as their starch will help the wrapped slices stick together. Toss the potato slices in 1 tablespoon of the butter, melted, and a pinch of salt. Place a 10-inch-square piece of parchment paper on the counter. Choose 8 potato slices of approximately the same length. Place a fillet of fish horizontally at the top of the parchment paper so you can match the length of the potato wrap to the length of the fish. Place the first slice of potato perpendicular to the fish starting on the left side. Place a second slice of overlapping the first one about 3/8 inch from the left edge. Continue overlapping the potato slices until you have covered an area equal to the length of the fillet of fish. Center the fish horizontally in the middle of the potato wrap and fold the edges of the potatoes over the fish to enclose it entirely. Repeat the same process for the remaining fillets and refrigerate. For the Leeks: Melt the butter in a pan over medium heat. Add the leeks and sweat until soft, about 4 minutes. Season to taste with salt and pepper. Keep warm on the side. For the Sauce: Heat the oil in a pot over high heat. Add the reserved sea bass bones, the shallots, mushrooms, and thyme sprig and roast for 8 to 10 minutes while stirring often. Add the chicken stock, bring to a boil, and cook until completely reduced. Add the Barolo wine, bring to a boil, and reduce by half. Remove and discard the fish bones with a mesh skimmer. Reduce the sauce to 2 tablespoons. Add the heavy cream, stir, and bring to a boil over low heat. Whisk in the butter, sugar, and salt and pepper to taste. Strain the sauce with a fine mesh strainer and keep warm on the side. (If the sauce is too thick, add a little water to thin it.) To cook the paupiette of sea bass, preheat the oven to 425°F. Melt the remaining 2 tablespoons butter in a large nonstick pan over high heat. Add the paupiettes of sea bass and sauté until golden brown, about 3 to 5 minutes on each side. If the fish is very thick, finish cooking in the oven for 4 to 5 minutes. Presentation Place a bed of leeks in the middle of 4 warm plates and ladle the sauce around the leeks (about 2 tablespoons per plate). Place a paupiette of sea bass on top of the leeks and garnish with 1/2 sprig of thyme. Sprinkle the plate with minced chives. To Drink: 1996 Phélan Ségur |
| Guinea Hen Casserole with Morels, Fava Beans, and Fiddlehead Ferns |
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Makes 4 servings |
| 1. Bring a large saucepan of water to a boil over high heat. Add the fiddlehead ferns and cook for 6 to 7 minutes. Add the fava beans and cook for 3 to 4 minutes more. Drain and hold the ferns and favas under cold running water to cool. Make a small incision in the skin of the favas with your thumbnail and pop the beans out. Discard the skins. 2. Center a rack in the oven and preheat the oven to 375°F. 3. Warm the oil in a large cast-iron pot or roasting pan over high heat. Season the hen with salt and pepper. When the oil is hot, slip in the hen, skin side down, and sear until golden brown, 5 to 7 minutes. Turn the pieces over and add the morels, potatoes, garlic, shallots, bay leaf, thyme, and butter, and season with salt and pepper. Cook, while tossing, for 5 minutes. Slide the pan into the oven and roast for 25 to 30 minutes until the juices run clear when the hen is pierced. 4. Transfer the hen and the vegetables to a large bowl and keep warm. Place the pot over high heat, add the beef stock and reduce the liquid by half. Return the hen and vegetables to the pot and toss until heated through, 2 to 3 minutes. Sprinkle the chives over and serve family-style from the pot. Wine Pairing: A rich Australian red with hints of cassis, chocolate, and walnut, Rosemount Estate’s Shiraz would pair nicely with the guinea hen, as would an Argentine merlot from Bodega Weinert, whose big, flamboyant taste is also a bargain. |
| Marrow and Porcini Crusted Pavé of Filet Mignon with Parsley Mashed Potatoes |
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Makes Makes 4 servings For the Garlic-Parsley Mashed Potatoes: |
| For the Marrow and Porcini Crust: 1. One day ahead, put the marrow in a bowl with enough water to cover the marrow generously. Add the salt, cover the bowl, and soak overnight in the refrigerator, changing the water several times during this period. 2. Bring 1 quart salted water to the boil in a medium saucepan. Remove the marrow from its soaking liquid and cut into 1/4-inch cubes. Drop the cubes into the boiling water and count 30 to 45 seconds before lifting the marrow out of the water with a slotted spoon. Put the marrow on a plate and set aside. 3. Warm the oil in a large sauté pan over medium-high heat. Add the mushrooms, garlic, thyme, and peppercorns. Cook until all the water from the mushrooms has evaporated and the mushrooms are golden brown, approximately 7 to 8 minutes. Discard the garlic and thyme and let the mushrooms cool. When cool, finely chop the mushrooms. 4. Melt the butter in a small saucepan; and cook until light golden brown. Mix together the marrow, mushrooms, bread crumbs, and brown butter. Between two pieces of parchment paper, roll out the marrow mixture to form a 6-inch square approximately 1/4-inch thick. Wrap the pack in plastic wrap and freeze for at least 30 minutes. Remove from the freezer and cut the packet into four equal squares; keep refrigerated until needed. For the Garlic-Parsley Mashed Potatoes: 1. Prepare an ice-water bath in a small bowl and set aside. Bring a small pot of salted water to a boil. Toss in the parsley leaves and cook until tender, 3 to 5 minutes. Drain and transfer to the prepared ice-water bath. When cool, drain, and squeeze the leaves of excess water. Put the parsley leaves and water into a blender and purée until smooth. Set aside. 2. Place the garlic in a small saucepan and add enough cold water to cover. Bring to a boil over high heat. Drain and repeat the process two more times. Drain and set aside. 3. Put the potatoes into a pot of cold salted water and bring to a boil. Cook until the potatoes can be pierced easily with a knife. Drain the potatoes, then put them back into the pot and shaking the pot constantly over medium heat, heat the potatoes just enough to cook off the excess moisture. While the potatoes are still hot, purée them with the blanched garlic in a food mill or potato ricer. 4. In a small pot, bring the milk and butter to a boil. Stir the milk and parsley purée into the potatoes until well combined; season with salt and pepper. Set aside and keep warm. For the Salad: Toss together all the ingredients. For the Filet Mignon: 1. Melt the butter in a large sauté pan or skillet over medium high heat. Add the beef, garlic, and thyme and cook for 8 minutes. Flip the beef over and cook for another 8 minutes. Transfer the filets to the rack of a broiler pan and keep warm. Pour in the red wine and stirring and scraping the bottom of the pan, cook until almost all of the liquid has evaporated. Add the beef stock and reduce by half. Season with salt and pepper. Set the sauce aside and keep warm. 2. Preheat the broiler. 3. Put a porcini-marrow square over each filet and place under the broiler until the tops are golden brown, about 4 minutes—watch them closely. Pull the pan from the oven and serve immediately. To Serve: Place a small mound of garlic-parsley mashed potatoes on the center of each warm dinner plate and top with a filet. Garnish with the salad and spoon the sauce around. Wine Selection: Napa Valley cabernet Sauvignon (U.S.), Provenance 1999. Provenance is a structured Cabernet with firm tannins that mesh nicely with the richness of the filet mignon. The marrow crust only adds to the extravagant dark berry aromas of the wine. |
| Peppered Côte de Boeuf with Pommes Pont Neuf and Watercress |
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Makes 2 servings |
| To Make the Potatoes: 1. Peel the potatoes and cut into thick rectangles measuring 2 1/2- by 1/2- by 1/2-inch. Put the logs into a bowl and cover with cold water. Refrigerate for 2 hours. 2. Pour 3 to 4 inches of oil into a deep pot and heat to 300°F as measured on a deep-fat thermometer. Drain the potatoes well, pat them dry and slip them into the oil. Blanch until the potato logs are nearly tender but not browned, 7 to 10 minutes. Scoop the potatoes out of the pot to a paper towel-lined plate. 3. When ready to serve, increase the temperature and heat the oil until it reaches 375°F. Lower the blanched potatoes into the oil and cook until golden and crisp on the outside, about 5 minutes. Scoop the potatoes from the oil and drain on clean paper towels. Toss with the chives, horseradish, salt, and pepper. To Make the Watercress Salad: 4. Whisk together the mustard and sherry vinegar in a medium bowl. Still whisking, drizzle in the olive oil to emulsify; season to taste with salt and pepper. Before serving, add the watercress and mushrooms and toss with the dressing. To Make the Beef: 5. Bring a medium pot of water to a boil. Scoop the marrow out of the bones and add the marrow to the pot; discard the bones. Blanch for just 15 seconds, remove from the water, and set aside to cool. Cut the marrow into 1/4-inch cubes, put into a medium bowl, and refrigerate. 6. Melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add the onion, season with salt and pepper and cook, while stirring, until the onion is tender but not browned, 5 to 7 minutes. Pour the vinegar into the pan and let it boil away until no liquid is left. Remove from the heat and set aside to cool. 7. Add the sautéed onion to the marrow and stir in the bread crumbs and parsley, and season with salt and pepper. Cover and refrigerate. 8. Center a rack in the oven and preheat the oven to 400°F 9. Melt 1 tablespoon of the butter with the oil in a large ovenproof skillet over high heat. Season the beef on all sides with salt and crushed peppercorns and add to the pan. Brown for 8 to 10 minutes before turning over and browning the other side for 8 to 10 minutes. Transfer the pan to the oven and roast for about 15 minutes, or until an instant-read thermometer reaches 135° to 140°F for medium rare, basting every 5 minutes. Remove from the oven and transfer the steak to a warm platter or cutting board to rest while you prepare the pan jus. 10. Preheat the broiler. 11. Pour off all but about 1 tablespoon of the fat from the pan. Add the shallot to the pan and over medium-low heat, cook, stirring, for 3 to 4 minutes; pour in the cognac. Increase the heat to high and cook until all the liquid has evaporated. Add the beef stock and bring to a boil. Boil for 1 minute and then remove from the heat. Whisk in the mustard, the remaining 1 tablespoon of butter and any meat juices accumulated. Season to taste with salt and pepper and strain the jus through a fine-mesh sieve into a warm sauceboat. 12. Remove the string from the beef. Return the beef to the same skillet and top with the marrow crust. Place under the broiler, for 3 to 4 minutes, until the marrow begins to melt and the bread crumbs brown lightly. To Serve: Fleur de sel or coarse sea salt Sprinkle the marrow crust with some salt and cut the steak into 1/2-inch-thick slices. Arrange on a warm platter (or on two warm plates) with a stack or two of crisscrossed potato logs and some greens. Spoon the jus over the meat and serve immediately. Wine Pairing: Two options are the Joseph Phelps 1997 Napa Valley Cabernet Sauvignon and the 1996 Côte Rôtie Brune et Blonde from Etienne Guigal. |
| Roasted Squab with Foie Gras, Peppered Apricots, Spinach and Turnip Confit |
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Makes 4 servings |
| For the Apricots: 1. Center a rack in the oven and preheat the oven to 350°F. 2. Butter a 9- by 9-inch square baking pan. Place the apricots, cut side up, in the pan. Drizzle the honey and lemon juice and sprinkle with the pepper. Slide the pan into the oven and bake until the apricots are tender, approximately 10 to 15 minutes depending on the ripeness of the apricots. Remove and set aside. For the Vegetables: 1. Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the turnips and cook for 2 to 3 minutes. Add the chicken stock, cover the pan and cook until the turnips are tender, approximately 10 minutes. Season with salt and pepper. Transfer the turnips to a plate and keep warm. 2. Wipe the pan clean with a paper towel. Melt the remaining 1 tablespoon butter in the same pan over high heat. Add the spinach and garlic, and season to taste with salt and pepper. Toss until the spinach is tender but still bright green, about 5 minutes. Discard the garlic and drain off any liquid remaining in the pan. Set aside and keep warm. For the Squab: 1. Remove the wing joints, legs and breasts from the squab. De-bone the thighs and the legs. Reserve all the livers and the carcasses. 2. In a spice grinder, crush together the coriander seeds, nutmeg, and Thai peppercorns. Combine the spices and crème fraîche together. Spread the mixture over the breasts and marinate overnight in the refrigerator. 3. Place a rack in the top position of the oven and preheat the broiler. 4. Wrap the thighs in aluminum foil. Place the marinated squab breasts and thighs on the rack of the broiler pan and broil the breasts on each side until the skin is golden brown, about 5 minutes. Remove from the oven. Let the squabs rest for 5 minutes. 5. Cut the reserved carcasses into small pieces. Warm the olive oil in a medium sauté pan over medium-high heat. Add the carcasses and the reserved livers. Reduce the heat to medium and add the butter, shallots and cracked pepper. Cook until the shallots are tender, but have no color, 10 to 12 minutes. Add the apricot halves and the crushed pits, and continue to cook, while stirring, until the apricots become a little bit mushy. Deglaze with the brandy and amaretto and cook until the liquid is reduced by half. Add the chicken stock and simmer for 30 minutes. Strain the sauce through a fine-mesh sieve, taste and season with salt, if necessary. Set aside and keep warm. For the Foie Gras: Season the foie gras with salt and pepper. Set a heavy sauté pan over high heat and sear the foie gras for 2 to 3 minutes on each side. To Serve: Rock salt If necessary, reheat the spinach and turnips. In a 375°F oven reheat the squab breasts, if necessary, for 2 minutes on each side. Cut each breast in half. Place a mound of spinach on the center of each warm dinner plate. Arrange the squab breast and two legs on top along with a piece of foie gras. Season the meat with rock salt. Drizzle the sauce around the plate and scatter the apricots and turnips around. Serve immediately. Wine Selection: Volnay 1er Cru Ancienne Cuvee Carnot “Caillerets” (France), Bouchard Père & Fils 1997. This soft Pinot Noir from one of the most fabled wine villages in the world has crushed berry and spice aromas and a velvet texture that works well with both the sweetbreads and the squab. |
| Rosemary Braised Veal Shank |
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Makes 4 servings |
| 1. Center a rack in the oven and preheat the oven to 350°F. 2. Season the shank with the salt and pepper. Use kitchen twine to tie the shank in 1-inch intervals. Tuck in the rosemary sprigs. 3. Warm 3 tablespoons of the olive oil in a Dutch oven or casserole over high heat. Slip the meat into the pan and brown it evenly, turning it carefully as needed until all the surfaces of the meat are a light golden brown. Transfer the shank to a platter and let rest. 4. Warm the remaining 2 tablespoons of olive oil in the same pan over medium heat. Add the onions, garlic, celery, carrots, and leek and cook until the vegetables are tender but have no color, approximately 8 to 10 minutes. Add the tomato paste, peppercorns, and bay leaves and cook for 2 minutes. Stir in the flour, then add the wine, stock, tomato, and the shank. Bring the liquid to a boil and cover the pot with a lid. Slide it into the oven to braise until the shank is very tender, about 2 1/2 hours. 5. Transfer the meat to a heated serving platter. Cut off and discard the kitchen twine and rosemary. Boil the pan liquid until it reduces by three-quarters. Strain the sauce over the meat and serve immediately. Wine Selection: Santa Maria Valley Pinot Noir, California (U.S.), Byron 1998. Light bodied, with cinnamon and red-berry aromas that pair well with the carrots and turnips. The vivacious nature of this wine with high acidity enlivens the slowly braised veal shank. |
| Short Ribs Braised in Red Wine |
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Makes 8 servings |
| 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame, let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat. 2. Center a rack in the oven and preheat the oven to 350o F. 3. Warm the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs all over with salt and crushed pepper. Dust half the ribs with about 1 tablespoon flour and then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on a side, until the ribs are well browned. Transfer the browned ribs to a plate, dust the remaining ribs with flour, and sear in the same manner. Remove all but 1 tablespoon of fat from the pot, lower the heat under the pot to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, for 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend. 4. Add the reduced wine, browned ribs and stock to the pot. Bring to the boil, cover the pot closely, and slide it into the oven to braise 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. (Not only can you make this a day in advance, it’s best to make the recipe up to this point, cool and chill the ribs and stock in the pan, and, on the next day, scrape off the fat. Rewarm before continuing.) 5. Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with raised rims and keep warm. Boil the pan liquids until they thicken and reduce to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. (The ribs and sauce can be made a few days ahead and kept covered in the refrigerator. Reheat gently, basting frequently, on top of the stove or in a 350o F oven.) To Serve: Pour the sauce over the meat. If you?ve made the Celery Duo, serve it on the same platter - the celery root purée can go under the ribs, the braised celery over them. To Drink: 2001 Cos Labory |
| Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts, and Tomato Confit |
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Makes 4 servings |
| For the Stuffed Saddle of Lamb : 1.Warm 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Add the onion and cook, while stirring, until tender but no color. Add the chanterelles and cook for 3 minutes. Add the Swiss chard and garlic, season with salt and cook, while stirring, until tender, about 5 minutes. Add the tomato confit and pine nuts and toss all the ingredients together. Season with salt and pepper; cool. When the vegetables are cool enough to handle, squeeze until all the excess water is removed. 2. Center a rack in the oven and preheat the oven to 350°F. 3. Spread the lamb saddle on a work surface and butterfly to a 1-inch thickness. Season both sides with salt and pepper. Spoon the Swiss chard stuffing down the length of the saddle in a compact log, then roll the meat up tightly around the stuffing. Tie the lamb at 1-inch intervals with kitchen twine. 4. Warm the remaining 5 tablespoons oil in a roasting pan over medium-high heat. When the oil is hot, add the saddle to the pan and sear until golden brown, 8 to 10 minutes, turning the saddle as needed. Remove the saddle from the pan, wrap in aluminum foil and return to the roasting pan. Add the butter to the pan, slide the pan into the oven, and roast for 8 minutes, basting occasionally. Give the saddle a half-turn and roast for 7 minutes more. The internal temperature of the saddle should reach 150°F on an instant read thermometer when done. Transfer the lamb to a warm plate and let rest for 7 minutes. While the lamb is roasting, prepare the Vegetables and Sauce. For the Vegetables : 1. Put a pot of salted water up to boil. Plunge the asparagus into the boiling water and cook at a steady simmer until it can be pierced easily with the tip of a knife, 3 to 4 minutes for regular asparagus and 6 to 7 minutes for jumbo. Gently lift the asparagus out of the pot and hold under cold running water to stop the cooking and set the color. When cool, pat dry between kitchen towels. Cut each stalk in half on the diagonal. 2. Melt the butter over medium-high heat and cook to a light golden brown. Reduce the heat to medium. Add the potatoes and rosemary and season with salt and pepper. Cook for 10 minutes, while stirring and basting the potatoes. Add the carrots, and cook for 10 minutes, while stirring and basting the vegetables. Add the mushrooms and cook until the vegetables are tender, about 3 minutes. Toss in the asparagus until warm. Taste and season with salt and pepper, if necessary.a For the Sauce : Warm the olive oil in a large sauté pan over high heat. Add the bones and roast for 20 minutes, while stirring. Add the tomatoes, carrot, garlic, bouquet garni, rosemary,and bay leaf and cook for 7 minutes. Deglaze with the white wine and cook until the liquid in the pan has almost evaporated. Add the beef stock and reduce by half. Strain through a fine-mesh sieve. Return the strained sauce to the pan and stir in the butter until melted. Season with salt and pepper. To Serve: Remove the string from the saddle and cut into 8 slices. Divide the vegetables among four warm dinner plates. Place 2 stuffed saddle slices on top of the vegetables. Spoon the sauce around. |
| Tartine of Squab en Salmis |
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Makes 4 servings |
| 1. Center a rack in the oven and preheat the oven to 400°F. 2. Chop the back, wing, and neck bones into small pieces. Melt 2 tablespoons of the butter in a large sauté pan over high heat. Add the bones and legs and cook until golden brown. Deglaze and flambé with the cognac and cook until the liquid has evaporated. Add the chicken stock and lower the heat to a simmer; cook until the leg meat is tender, approximately 20 minutes. Remove the legs from the pan and let cool. Season the sauce with the sherry vinegar, salt and pepper and reduce the liquid by half. Strain the sauce through a fine mesh sieve. Once the legs are cool enough to handle, remove the leg meat from the bones and finely chop. 3. In a large sauté pan over high heat, warm the olive oil. Add the mushrooms and shallots and cook until all the liquid in the pan has evaporated. Once cool, finely chop the mushroom mixture and combine with the braised leg meat. Season with salt and pepper. 4. Season the squab breasts with salt and pepper. In a large ovenproof sauté pan melt the remaining 2 tablespoons of butter. Sear the breasts, skin side down, until golden brown. Flip the breasts over, place the pan in the oven and roast for 4 minutes. Remove the pan from the oven and place the squab on a wire rack to rest for a few minutes. Remove the breast meat from the bones and cut the breast into thin slices. Set aside and keep warm. 5. Prepare a very hot grill. Rub the sliced sourdough bread with the cut garlic. Grill the bread on both sides to obtain a good charred flavor. While the bread is grilling, in a large sauté pan over medium-high heat, cook the foie gras for 3 minutes on each side. Drain the foie gras on layers of paper towels. 6. Divide the mushroom-leg mixture evenly among the toasted sliced bread. Place a piece of foie gras on top of the mushroom mixture and place the sliced breast meat on top of the foie gras. Keep warm. To Serve: Warm the sauce, if necessary. Place the assembled bread slices on the center of four warm dinner plates. Spoon the sauce over the squab meat and around the plate. At the Café we serve this dish with a mâche salad tossed in truffle vinaigrette. To Drink: 1995 Lafont Rochet |
