Dark Chocolate semifreddo

May 29, 2017

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.

INGREDIENTS

½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds

DIRECTIONS

  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream
Posted by olssonrecipes
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Cassoulet Duck Confit

May 27, 2017

Chef Laurence Jossel 2017. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon.  Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.

INGREDIENTS

  •  5 TB OIL (3TB & 2 TB)
  • 4 OZ pancetta diced into ½” pieces
  • 1 med onion diced ½” pieces
  • 1 LB  dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
  • 4 sprigs thyme
  • 1 QT (4 cups) chicken stock
  • 1 head garlic- separate into cloves & peel
  • 4 pcs cooked* duck leg confit (* see Note below)
  • (optional)1 LB pork shoulder cut into 1″ pcs
  • ¾ LB smoky French garlic sausage, slice cross wise ½” thick
  • 4 oz lean slab bacon cut into 1″ cubes
  • 2 C coarse fresh bread crumbs (or Panko)
  • 2 T chpd parsley

A. Saucepan / dutch oven: cook beans 1 hr

  • 3 TB olive oil & pancetta – moderate heat, 5 minutes
  • Add onions, stir until softened 7 min.
  • Add beans (soaked, drained) thyme & 1 QT (4 cups) chicken broth
  • Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker- use pre-soaked drained beans,  add 4 cups stock, pressure cook 5 min, let cool down naturally.)

B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).

C. Preheat oven 350°. (Rewarm beans if refrigerated over night).

  • Transfer to deep baking dish or Dutch oven.
  • Brown the cut sausage, bacon & pork in skillet
  • Nestle in cooked Duck legs confit, sausage & bacon  & pork into beans
  • Bake 40 min
  • Remove from oven let rest 15 min. (or can refrigerate up to 2 days)

D. Cast iron skillet : crisp bread crumbs

  • Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
  • Sprinkle bread crumbs & parsley over cassoulet & serve

vin de Pays d’Oc

  • Note: to cook duck confit: 4 pcs leg confit, 275° oven 3 hrs.
  • Then Crisp the duck confit legs: in cold skillet, skin side down med-hi heat sear 5-10 min until crispy, flip 1-2 min more.  (OR in oven 450°, on rack over pan with some water (to prevent smoking). Roast 15-20 min until skin crispy.
Posted by olssonrecipes
Filed in Chicken Poultry, Meats Beef, Pasta, Potatoes, Rice
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