Rib-eye pan seared
October 21, 2017
WSJ Erin French 2017, serves 4
2 (14 oz) rib-eye steaks with herbed butter (and oven roasted potatoes- cook separately)
Herbed butter
- whip 6 TB butter until fluffy, add chopped herbs:
- 1 TB fresh marjoram,
- 1 TB fresh dill,
- 2 tsp thyme
- zest 1 lemon
- Refrigerate until firm
Room temperature steaks, season salt & pepper.
- Heat heavy pan over med hi heat, pour in 2 TB oil, when hot and beginning to smoke, add steaks, 3-4 min per side med rare (135°).
- Melt 2 TB butter in pan before steak done, spoon over meat to baste.
- Remove from pan, rest on cutting board 5 min.
Serve meat, generous dot herbed butter.
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 (4 cups) 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 (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.
- 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.
Venison Medallions juniper sauce
December 23, 2016
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.
Lamb shanks currants chickpeas
February 6, 2015
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.
Béarnaise Sauce
November 29, 2014
Bon Appétit/epicurious
Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.
- 1 Tb plus 1 C unsalted butter (2 sticks)
- 3 TB minced shallots
- Salt & Pepper
- 2 large egg yolks
- 2 TB Champagne vinegar or white wine vinegar .
- 1 TB lemon juice (or more)
- 1 TB finely chopped fresh tarragon leaves.
1. Medium heat, melt 1 Tb butter, add shallots, stir in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.
2.fill blender with hot water
3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.
4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.
5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired
Very Best Prize Winning Pork Ribs
March 15, 2014
From Sallye H, Kauai 2014 Bake 2 hours 285º
- Pre- seasoned pork ribs (they look like they have been rubbed with paprika)
- 1 tsp liquid hickory smoke flavoring
- ¾ C brown sugar
- 1 TB paprika
- 1 TB garlic powder
- 1 TB onion flakes
- 2 tsp bourbon pork rub (from Safeway- McCormick Gourmet “Bourbon Spiced Pork with roasted sweet potatoes and apples)
- 1 “danger” spoon Aromat (Knorr) seasoning
- Bacon grease
- 2 C favorite BBQ sauce (mine is Stubb’s Original)
Preheat oven 285°
Mix sugar and spices to make a rub. Apply rub to all sides of ribs.
Smear all sides of ribs with bacon grease.
Lay ribs on TWO layers of foil, shiny side out and meaty side down.
Top with TWO layers of foil on top of ribs, shiny side out. roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet, bake for 2 to 2½ hours until meat is starting to shrink away from edges of bone.
Remove from oven
Heat broiler, cut ribs into serving portions of 3 or 4 ribs, arrange on broiler pan, fatty side up. Brush on BBQ sauce.
Broil for 2 minutes on top rack until sauce is cooked on and bubbly. DIG IN.
Olsson Recipes 