Cassoulet Duck Confit

May 27, 2017

Chef Laurence Jossel. 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 chicken stock
  • 1 head garlic- separate into cloves & peel
  • 4 pcs duck leg confit
  • 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 chicken broth
  • Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker)

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

C. Preheat oven 350°. Rewarm beans.

  • Transfer to deep baking dish or Dutch oven.
  • Nestle in Duck legs confit, sausage & bacon
  • 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

Oxbringa Corned Beef

March 27, 2017

2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6

Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.

Use fresh horseradish (not the vinegar pickled horseradish).

Don’t forget to make soda bread!

  • 2-3 LB brisket
  • 1 carrot
  • 1 leek – white part
  • 1 onion
  • 15 peppercorns
  • 2 laurel leaves
  • 1 celery stalk

SAUCE

  • 8 dl of strained broth from boiled brisket.
  • 3 dl ( ~1 cup or 10 0z) whipping cream
  • mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
  • Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.

Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.

BOILED ROOT VEGETABLES

  • Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.

TO SERVE

  • Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .

Merguez and chickpeas

February 2, 2017

Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro

  • Roast/grill/pan fry merguez sausage
  • Cook farro,
  • Layer/assemble ingredients together.

 

Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!

also check out  http://honest-food.net/category/northern-european/

Serve with pinot noir /gamay / chianti.

  • 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
  • 3 TB butter
  • Pomegranate seeds for garnish

SAUCE

  • 1 shallot minced
  • 1 shot (1.5 ounces) of gin
  • ¼ C demi-glace or reduced beef broth
  • 1 tsp ground juniper berries
  • 2 tsp fresh rosemary chopped
  • ½ C sour cream or creme fraîche

COOKING

  • Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
  • Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
  • Add rosemary and  crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
  • Turn off heat. When stops bubbling, add creme fraîche.
  • Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .

Grill game meat

October 29, 2016

Tips from Bernie to grill game meat

If thin: back strap  & skirt steaks : 2 min + 1 min

thicker steak ( filet mignon) : 2 min + 2 min Turn off grill and let sit if meat thick > 1½ inches or 3 + 3 min

Kale pork chops

October 27, 2016

WSJ, Dan Kluger,  2016 svgs 4, oven 325°

4 – bone in pork chops

  • Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
  • Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.

2 bunches stemmed, chopped Kale

  • Boil water in med size lidded pot.
  • Add chopped kale to boiling water. Blanch 2 min (bright green)
  • Drain and toss dry.

1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts &  1 chopped jalapeño

  • In dry pot, med-hi,  add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
  • Stir in walnuts & jalapeño, cook 3 min.

¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds

  • Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
  • Remove from heat, add half of pomegranate seeds.

Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.

 

 

WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°

  • 4  (~1lb each) lamb shanks
  • 1TB kosher salt
  • 2 TB olive oil

1. Preheat broiler. Season  lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.

  • 1 Spanish (red) onion, thinly sliced
  • 1 carrot thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ tsp salt
  • 2 TB oil
  • 2 cinnamon sticks
  • 1 cup dried currants

2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.

3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!

  • 1 (15oz) can chickpeas, drained

4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.

  • 1 TB finely chopped fresh mint
  • ½ Cup parsley
  • 2 TB fresh lemon juice

Add herbs to chickpeas, spoon onto plates, top with lamb shanks.