Rillettes.Pork is perhaps the greatest gift brought to the New World, vastly expanding the cuisines of North and South America South America, fourth largest continent (1991 est. pop. 299,150,000), c.6,880,000 sq mi (17,819,000 sq km), the southern of the two continents of the Western Hemisphere. . Along with the inheritance of pork came the European tradition of charcuterie. The tradition of salting pork and lard evolved during the 13th century in Southern Europe Southern Europe or sometimes Mediterranean Europe is a region of the European continent. There is no clear definition of the term which can vary depending on whether geographic, cultural, linguistic or historical factors are taken into account. . Ears, snouts, trotters, intestines--hardly a drop of blood was wasted. The trade of charcutiers and saucissiers eventually worked its way to the great northern cities of Europe in the late 1400s. However, the domestication domestication Process of hereditary reorganization of wild animals and plants into forms more accommodating to the interests of people. In its strictest sense, it refers to the initial stage of human mastery of wild animals and plants. of pigs originated in the Middle East thousands of years before, perhaps making pigs and dogs the first domesticated animals This article or section may contain original research or unverified claims. Please help Wikipedia by adding references. See the for details. This article has been tagged since September 2007. This is a list of animals which have been domesticated by humans. . Pigs of Egypt, ancient Rome Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. , and even Medieval Europe scarcely resembled the swine of today's market, weighing in at 50-150 pounds, a fraction of their current size (Flandrin and Montanari 170). Because pigs of ancient times primarily foraged for food, their meat was dark and lean, similar to wild boar and often referred to as a red meat. Pigs were also kept by farmers for a longer p eriod of time, reaching their second year was not uncommon; the meat was more highly prized as the animal was able to reach optimum size. When breeding sows outlived their purpose they were sent to slaughter. Once butchered, the meat was slow cooked in its own fat to help the relatively tough, dry meat develop more complex flavors and a buttery texture. When removed from the heat, some cuts were chopped and blended with the cooking fat to produce a moist paste, which could be spread over bread. Today most pigs are kept in confined pens, fed a strict diet, and are slaughtered before their eighth month. The result is an impressive species of animal with a high yield. The term rillettes Rillettes (French for "planks") is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. , meaning plank, perhaps refers to the final product and its appearance when spread on sliced bread Sliced bread usually refers to a loaf of bread which has been pre-sliced and packaged for convenience. History Otto Frederick Rohwedder of Davenport, Iowa invented the first loaf-at-a-time bread-slicing machine. . Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, heavily salted, and cured for twelve hours. The meat was then cooked slowly over low flames until very tender. That being done, the flesh was raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several days. In Anjou, rillaud was a specialty, plated in the shape of a pyramid and topped with the pig's tail; the rillettes were proudly displayed to the guest of honor. In time the rillette cooking style was applied to game birds game birds, a term used variously for all birds of the order Galliformes (gallinaceous, or chickenlike, birds), for certain quarry species within this order, and for a variety of quarry birds of several other orders. , wild rabbit, and fish. Eventually several preparations for seafood rillettes were developed including an anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. , tuna, and salmon version. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread. The soft, smooth texture is a deciding factor in de termining a good rillette dish. Like cassoulet cas·sou·let n. A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven. [French, stove dish, diminutive of cassolo, earthenware vessel or fondue, this French dish has its many regional definitions. In general most rillettes are served cold, as a spread with toast points, much like a pate. Pork rillettes from the Northwestern regions of Tours and Anjou are famous for their rich texture and bronze color achieved during the cooking process. These rillettes have lovingly been referred to as "brown jam." In the South of France South of France south n the South of France → le Sud de la France, le Midi , rillettes from the La Sarthe province are distinguished by a more rustic texture, complete with larger pieces of pork and less color. Health conscience diners may fail to appreciate the culinary merits of rillettes but some chefs are capable of realizing the potential of this age old technique. "I had never made a rillette before," Chef Robert Carter Robert Carter or Bob Carter are common names in the English language. They may refer to:
v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. , mixed with some liquid and fat, and set aside to gently simmer for six to eight hours. Once fork tender, the ingredients were drained and shred. Gradually the cooking fat was returned to the ingredients and blended to form a spread with a high fat content, "making them fabulous," according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. Carter. "I'm using them for the evening's amuse bouche An amuse-bouche, also called an amuse-gueule, is a tiny bite-sized morsel served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal ," he enthuses. Cooking things in fat, other than frying and pulverizing the meat is not an unusual habit for a chef like Michael Kramer of McCrady's whose cooking style is breathing new life into the dining scene of South Carolina South Carolina, state of the SE United States. It is bordered by North Carolina (N), the Atlantic Ocean (SE), and Georgia (SW). Facts and Figures Area, 31,055 sq mi (80,432 sq km). Pop. (2000) 4,012,012, a 15. . "Lots of guys are doing the 'New South' cooking style; lots of grits grits coarsely ground hominy served in traditional Southern breakfast. [Am. Culture: Misc.] See : Southern States , collard greens Noun 1. collard greens - kale that has smooth leaves collards cole, kail, kale - coarse curly-leafed cabbage , they're larding and barding lots of things, and the premise of rillettes is still felt," Kramer notes. His approach, inspired and practical, employs the fruity quality of olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. as a poaching poaching: see cooking. medium for fish, or a chilled, fat bound lobster salad to keeps it light but true to tradition. "Salmon rillettes are nothing like a pork rillette because you don't cook anything in fat--you just combine smoked salmon Noun 1. smoked salmon - salmon cured by smoking salmon - flesh of any of various marine or freshwater fish of the family Salmonidae lox - brine-cured salmon that is lightly smoked , salmon, and fat," Kramer adds. "I like to do that type of a preparation with rich fish." Not all chefs embrace conventional wisdom, and Paul Liebrandt of Atlas is no exception. One could certainly argue the merits of a rillette lacking duck or pork fat, and practically devoid of meat, however on close examination, Liebrandt's dishes exemplify the premise of binding an item in fat, whether it be sheeps' milk yogurt, pistachio oil Pistachio oil is a pressed oil, extracted from the fruit of Pistacia vera, the pistachio nut. Compared to other nut oils, it has a particularly strong flavor. Like other nut oils, it tastes similar to the nut from which it is extracted. , dairy fat, cocoa fat, or nut oil. "Rillettes obviously just means bound in fat or having been mixed in fat," Liebrandt explains. "Most people automatically think of duck rillette or salmon rillette and I wanted to get away from the classical understanding and do something that was technically speaking, a rillette, but not necessarily cooked in fat." RELATED ARTICLE: Paul Liebrandt Formerly of Atlas New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , NY It's an amazing maze of ingredients that weave through Executive Chef Paul Liebrandt's mind. A combination of ingredients which meld shrimp and white chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate with a pink pepper croquant, bigeye tuna The bigeye tuna, Thunnus obesus, is an important food fish, a type of tuna of the family Scombridae. It is found in the open waters of all tropical and temperate oceans, but not the Mediterranean Sea. Its length is between 60 and 250 cm (23 and 93 inches). and Granny Smith apple ravioli, or squab squab baby or fledgling pigeon. and bitter chocolate. One can't help but wonder 'how do these things "These Things" is an EP by She Wants Revenge, released in 2005 by Perfect Kiss, a subsidiary of Geffen Records. Music Video The music video stars Shirley Manson, lead singer of the band Garbage. Track Listing 1. "These Things [Radio Edit]" - 3:17 2. work-do these things work?' "They don't work all the time!" quips Liebrandt. "Maybe two out of the ten dishes I try on a weekly basis, really, really work. Eel ice cream, for example. It's got a high fat content and cream is a fatty thing; you just get a feeling that it will be okay." Liebrandt professes that food should be simple, graphic, sexy, and feminine. That sounds about as easy to achieve as finding a nymphomaniac nymphomaniac an individual patient habitually showing signs of nymphomania. Amish girl with Turrets syndrome: it's fascinating but not necessarily appealing. But then again, such creations as eel ice cream are a revelation to the world of seafood and confections. New York Times food writer Bill Grimes and newest fan of Liebrandt, describes his cooking style as capable of "making you use taste buds taste buds taste npl → Geschmacksknospen pl you never knew you had." Indeed, just glancing at the menu stretches the imagination, why not the tongue too? But Liebrandt puts aside the friction about what "can" and "can't" be done in the kitchen. He believes that when you go to a restaurant, you put yourself in the chef's hands, "At this level, I feel I can cook well enough that I am not going to serve something which tastes disgusting." Though youth is the key to his creative courage, his professional experience can rival many skeptical peers who are twice his age. Liebrandt started working at restaurant L'Escargot in London when he was fifteen years old. Six days a week were spent in the kitchen; the seventh day was devoted to academic studies. "I was an apprentice for two and a half years and the chefs there knew everybody. It was just a matter of being introduced to other chefs," he recalls. 'Meeting other chefs' translated into professional opportunities, among them a two year stint with Michelin three star chef Marco Pierre White Marco Pierre White (born 11 December 1961) is an English chef and restaurateur. He is renowned by patrons and peers alike for having provided a highly creative and innovative impetus into contemporary international cuisine,[1] . He also worked with Richard Neat for six months at, Pied a Terre and one and half years with Raymond Blanc Raymond Blanc (born November 19 1949) is a French chef, born in Besançon, France, and now based in the United Kingdom. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. of Le Manoir There are two communes that have the name Le Manoir in France:
After almost a decade in the business, seeking more stimulus than his native London or neighboring Europe could provide, he set his sites on New York; a place he felt would truly be challenging and stimulating to his artistic vision. "This restaurant right now is getting a massive amount of 'P.R.' and we are doing stuff which no else is doing in New York; I'm not saying that we're doing the best food or that I'm the best, but conceptually, creatively there's no one that can touch us," Liebrandt explains. Often criticized for misdirected creativity, Liebrandt feels this is his strength. In fact, if forced to choose between a reputation for the most innovative or the best tasting food, Liebrandt aptly replies; "I have always maintained that I will never be the best chef in the world, but I would rather serve food that makes you inspired about eating. I'd rather take risks ." Among the ingredients that allow him to experiment are a wide variety of salts. "We use nine types of salt, it's a fascinating thing," Liebrandt explains. "There are different levels of acidity, and different types of salt are suited in different preparations." Among the many salts stocked in his kitchen are: fleur de sel Fleur de sel ("Flower of salt" in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. from Breton; fleur de sel from Ile de Re; tonton salt from the South of France, which is good with starchy starch·y adj. starch·i·er, starch·i·est 1. a. Containing starch. b. Stiffened with starch. 2. Of or resembling starch. 3. ingredients, deep sea Japanese salt, which works well for curing or salt crusting ingredients; purple salt from South America that tastes of limestone; and Maldon sea salt from England, good when used with frozen items like ice creams or sorbets. It's hard to imagine where Liebrandt gets his ideas. "I work from a place of abstraction," he explains. "I don't even classify myself as a chef to be quite honest because I've been at this restaurant ten months; this is my first head chef position. People ask me what my style is, but how can I honestly answer that when I am just getting started." Robert Carter Peninsula Grill Planter's Inn Charleston, SC In South Carolina they'll kill ya' with kindness, grits, and fat. There is no loss of grits, corn, bacon, and cheese on Chef Robert Carter's low country menu. "Low country cooking is very similar to Cajun or Creole cuisine." Carter explains, "We grow basically the same ingredients, but our food has been influenced by the African community and slaves that came to South Carolina; Cajun and Creole were influenced by African and French communities, all high flavor profiles." Though Carter serves up some of the best cuisine in the state, he is true to the pleasures of the Deep South. Next to his love of cooking is his passion for the hospitality afforded by small, luxury hotels. The son of a Hotel Manager, Carter grew up in the business, cooking and taking odd jobs odd jobs npl → chapuzas fpl odd jobs npl → petits travaux divers odd jobs odd npl → while attending Florida State as a Hotel Restaurant Management major. After his first year of college, Carter realized his goals were less academic in nature and he decided to combine scholastics with his practical know-how; "I always knew I wanted to be in this business, but didn't know I wanted to be a chef." He started investigating culinary schools and quickly learned his calling, "The day I walked onto the Johnson & Wales Wales, Welsh Cymru, western peninsula and political division (principality) of Great Britain (1991 pop. 2,798,200), 8,016 sq mi (20,761 sq km), west of England; politically united with England since 1536. The capital is Cardiff. University campus, in Charleston and into school, I knew it was for me," he recalls. "It was as if a light went on." While at Johnson & Wales, he met and befriended his future mentor, Certified Master Chef Victor Gielisse. "He invited me to work with him for a year," Carter recalls of Gielisse. "As a result, I had a wonderful opportunity, to become Executive Chef of the Inn at Blackberry Farm." Though dau nted by the challenge of heading up the kitchen of a luxury hotel, Carter was eager and confident. A year and a half later, Key West called. Carter departed for an Executive Chef position at the Cafe Marquessa, a 55-seat restaurant, in an exclusive, luxury hotel. It was here, surrounded by the natural beauty, temperate climate, and ambitious northeastern palates that Carter was able to define his cooking style. During his three year tenure, the intimate setting of the Cafe Marquessa allowed Carter to control all aspects of the dining experience and prepare everything himself. This greatly affected the manner in which he developed his menus. Ready to take on the challenge of a large metropolis, he returned to the South and the blossoming dining scene of pre-Olympic Atlanta. After a brief stint, Carter packed his bags. The magnitude of the project, the press, and the crowds didn't appeal to the very personal service and handmade style he embraced. "Up until then, I had always worked at small luxury hotels," a q uality Carter considers part of the package. "I love the total hospitality experience, not only are we feeding our guests but we're tucking them in at night. You have a much closer bond to the customer that way." And so, he returned to Charleston to work with Hank Holliday on the opening of a 62-room boutique hotel Boutique hotel is a term originating in North America to describe intimate, usually luxurious or quirky hotel environments. Boutique hotels differentiate themselves from larger chain/branded hotels and motels by providing personalized level accommodation and services / facilities. the Planter's Inn. In 1997, John Mariani rated the Peninsula among his top new restaurants. A Relais and Chateaux property, it sports all the charm, grace, and service of a property worthy of the highly scrutinized affiliation. Though raised with an appreciation for the hospitality industry, he has spent years exacting his own skills. "I am fortunate to be living my goals, but I had to work hard to do that," Carter reflects. "If you want to go into fine dining, find a mentor and spend a year or two under his total control so you can learn the commitment and standards it takes to be in this business." Michael Kramer McCrady 's Charleston, SC A stone's throw stone's throw n. A short distance. stone's throw Noun a short distance Noun 1. from the greater metropolis of genteel Charleston, McCrady's restaurant could just as easily be posed on a cobblestone avenue in SoHo. The brick building, originally built in 1788 by Edward McCrady, was host to many social occasions including a soiree soi·ree also soi·rée n. An evening party or reception. [French soirée, from Old French seree, from seir, evening, from Latin for President George Washington in 1791. When Mr. McCrady died in 1801 the building was sold and bought many times over, taking on the role of tavern, coffee house, and eventually warehouse. As the years passed, the building fell into disrepair, until its eventual abandonment. In 1982 the building was purchased, refurbished, and eventually opened as McCrady's restaurant. In so doing this grand old property qualified for the National Register of Historical Places and Landmarks, securing its place on 2 Unity Alley in downtown Charleston. Named one of the best new restaurants in 1999 by Esquire magazine, McCrady's restaurant has done much to restore the buildings original atmosphere and glory. In addition to the restoration of the building, general partners and co-owners David LeBoutillier and Todd Newton Todd Newton (born May 5, 1970 in Oakville, Missouri) is an entertainment personality and a two-time game show host. Newton has hosted Hollywood Showdown and Whammy! The All-New Press Your Luck, both on GSN; and Coming Attractions are responsible for McCrady's main attraction: Chef Michael Kramer. Though not a Carolina native, Kramer's innovative French style compliments the refined comfort of Charleston. Born in Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, , Kramer worked in restaurants from an early age to support his surfing habit and love of the great outdoors. A seven month trip to Europe convinced Kramer to go to cooking school A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. , While attending the California Culinary Academy  This article or section needs copy editing for grammar, style, cohesion, tone and/or spelling.You can assist by [ editing it] now. he worked at La Folie folie /fo·lie/ (fo-le´) [Fr.] psychosis; insanity. folie à deux (ah-ddbobr´ for free under Roland Passot to build his experience. After graduation, Kramer returned to Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. to work in the Spago kitchen where he remained for five months before transferring to Granita gra·ni·ta n. A granular dessert ice with a sugar-syrup base, usually flavored with fruit purée, coffee, or wine. [Italian, from feminine past participle of granire, to make grainy, granulate , Puck's Malibu restaurant. Kramer then took a job at Rox where he worked under Chef/Owner Hans Rockenwagner and Marc Valiani. An opportunity to work at the Cypress Club under Alan McLennan brought him back to San Francisco San Francisco (săn frănsĭs`kō), city (1990 pop. 723,959), coextensive with San Francisco co., W Calif., on the tip of a peninsula between the Pacific Ocean and San Francisco Bay, which are connected by the strait known as the Golden . "After a year as sous chef at th e Cypress Club, I felt like I had learned as much as I could and I was ready to move on but, unfortunately, most restaurants will promote guys from their own staff rather than take a sous chef from the outside," Kramer explains. "So, I decided, if I really-wanted to make a move, I needed to look outside of San Francisco. Having worked with Wolfgang and Mark, who are real good friends with Chef Fearing, I was in good standing when my resume came across Fearing's desk." Sure enough, Kramer got an immediate phone call. After about a year and a half at the Mansion on Turtle Creek Turtle Creek may refer to: Streams
"Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party. , I am an outdoorsy out·door·sy adj. Informal 1. Associated with the outdoors: outdoorsy hobbies such as fishing. 2. person, I think I could do more damage on the West Coast," Kramer confides. "I think San Francisco needs some fresh new faces; NewYork on the other hand gets them all the time. The beauty of working in a city like NewYork or San Francisco is that you get to cook for your peers. I don't have the option of Ducasse or Daniel eating in my restaurant." Mousseron and Apricot Rillettes with Turmeric turmeric: see ginger. turmeric Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an Sauce (Serves 6) ingredients For the rillettes: 1 tablespoon unsalted butter 12 ounces mousseron mushrooms (*) 1/2 cup minced dried apricots 1/2 cup minced hazelnuts 1/2 teaspoon maple syrup maple syrup: see under maple. 1/4 teaspoon lemon juice 1/2 teaspoon sansho pepper flakes (**) 1/2 cup goats' milk Noun 1. goats' milk - the milk of a goat milk - a white nutritious liquid secreted by mammals and used as food by human beings yougurt 5 shiso leaves, minced Salt and pepper
For the turmeric sauce: 1 tablespoon olive oil 2 shallots, peeled and minced 1 clove garlic, peeled and minced 1/2-inch piece turmeric, peeled and minced (**) 2 tablespoons water 3 threads saffron Juice of 1/2 lemon Salt and pepper to taste For the garnish: Shiso leaves Olive oil Sansho pepper flakes (*) Mousseron mushrooms are available in spring and summer through Mushrooms and More at (914) 682-7288. (**) Sansho peppers are related to the Szechuan pepper Szechuan pepper or Szechwan pepper n. A Chinese tree or shrub (Zanthoxylum simulans) having aromatic bark, pinnately compound leaves, and spicy, two-valved, reddish, dry fruits. and are moderately spicy. Available in Asian markets. For the rillettes, in a medium saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan, melt the butter over medium heat. Add the mousseron mushrooms and saute until tender, about two minutes. Add the apricots, hazelnuts, maple syrup, and lemon juice and saute until warmed through. Add the sansho pepper, yogurt, shiso leaves and toss to combine. Remove from the heat and set aside to cool slightly. Add the sansho pepper, yogurt, shiso leaves and toss to combine. Season and set aside keeping warm. For the turmeric sauce, in a medium saute pan, heat 1/2 tablespoon of the oil over medium heat. Add the shallots and garlic and saute until translucent. Add the turmeric and saute for one minute. Add the water and saute until almost dry, about three minutes "Three Minutes" is the 46th episode of Lost. It is the twenty-second episode of the second season. The episode was directed by Stephen Williams, and written by Edward Kitsis and Adam Horowitz. It first aired on May 17, 2006 on ABC. . Add the saffron and simmer for five minutes. Remove from the heat and transfer to the bowl of a food processor fitted with the metal blade attachment. Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. until well combined, about two minutes. Strain through a fine mesh sieve, add the lemon juice, season and set aside keeping warm. To serve, spoon some rillettes in the center of a plate and top with some shiso leaves. Spoon some sauce and olive oil around the dish and sprinkle with sansho pepper flakes. Pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. and Grapefruit Rillettes (Serves 6) paul liebrandt ingredients For the grapefruit confit con·fit n. 1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat. 2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency. : 1 grapefruit, juiced See Joost. See also juice. and rind chopped 1 grapefruit peeled and diced 1 star anise star anise: see under anise. 1/2 vanilla bean 1/2 piece red licorice licorice (lĭk`ərĭs, –rĭsh), name for a European plant (Glycyrrhiza glabra) of the family Leguminosae (pulse family) and for the sweet substance obtained from the root. 1/2 cup granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar For the pistachio oil sorbet: 9 ounces LeBlanc[R] pistachio oil (*) For the pistachio nougtine: 3 ounces water 12 ounces granulated sugar 2 tablespoons corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. 2 cups Sicilian green pistachios, chopped (**) For the grapefruit salad: Segments of 4 ruby red grapefruits Segments of 1 blood orange 1 vanilla bean, split 2 sprigs Thai basil There are three types of basil commonly used in Thai cooking, however this page refers to the most common one, which is known as horapa (ต้นโหระพา) in Thai. Thai basil is a Cultivar Group of Basil. , stemmed Granulated sugar to taste For the grapefruit jelly: 16 ounces ruby red grapefruit juice 1/2 teaspoon agar-agar a·gar also a·gar-a·gar n. 1. A gelatinous material derived from certain marine algae. It is used as a base for bacterial culture media and as a stabilizer and thickener in many food products. 2. (***) 3 sheets gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. , bloomed in 3 cups cold water For the pistachio puree: 1/2 cup shelled pistachios 1 1/2 cups water 1/4 cup LeBlance[R] pistachio oil 1 1/2 cups Thai basil leaves, blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. For the dish: Thai basil leaves For the garnish: Fleur de sel (*.) Available through Rosenthal Wine Merchant at (800) 910-1990. (**.) Available through Gourmand at (800) 627-7272. (***.) Agar-agar is a type of dried seaweed that is used as a gelling agent Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents. See also gel. . Available in Asian markets. directions For the grapefruit confit, in a medium saucepan over medium heat, combine all of the ingredients and simmer until almost dry, about 10 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool overnight. For the pistachio oil sorbet, in a medium saucepan over medium heat, simmer the oil until warm. Remove from the heat and set aside in an ice bath to cool. Transfer to an ice cream machine and freeze according to the manufacturer's instructions. For the pistachio nougatine, preheat the oven to 350 degrees. In a medium, covered saucepan over medium heat, combine the water, sugar, and corn syrup, bring to a boil, and simmer until 250 degrees. Remove from the heat, pour onto a silpat-lined sheet pan, and spread thin. Set aside until cool and firm. Transfer the nougatine sheet to a cutting board and chop into small pieces. Transfer to a spice grinder Grinder A slang term for a person who works in the investment industry and makes small amounts of money at a time on small investments, over and over again. Notes: and grind to a powder. Spread the powder onto a silpat-lined sheet pan, sprinkle with pistachios, and place in the oven to bake until crisp, about five minutes. Remove from the heat and set aside to cool. Break into small pieces and set aside For the grapefruit salad, preheat the oven to 200 degrees. In a medium bowl, combine all of the ingredients and season. Transfer to a silpat-lined sheet pan and place in the oven to dry for 45 minutes. Remove from the heat, transfer to a medium bowl, and set aside in the refrigerator to cool. For the grapefruit jelly, in a medium saucepan over medium heat, simmer the juice until warm. Whisk in the agar-agar and whisk until combined. Add the gelatin and simmer until melted, about one minute. Remove from the heat and place in a shallow dish. Set aside in the refrigerator until set. For the pistachio puree, in a medium saucepan over medium heat, combine all of the ingredients and simmer until reduced by half, about 10 minutes. Remove from the heat and transfer to a commercial blender. Blend until smooth, strain through a fine mesh sieve, and set aside. To serve, spoon some grapefruit salad, grapefruit confit, and grapefruit jelly in the center of a plate. Place a quenelle que·nelle n. A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water. [French, from German Knödel, from Middle High German, diminutive of knode of the pistachio sorbet in the center and top with some nougatine pieces. Drizzle some pistachio puree around the dish and sprinkle with fleur de sel. Pigeon Rillettes with Green Mango The Green Mango (Anthracothorax viridis) is a large species of hummingbird endemic to the main island of Puerto Rico and its archipelago. It is usually found in the mountainous regions of the island, often in coffee and other kind of plantations. and Crustacean crustacean (krŭstā`shən), primarily aquatic arthropod of the subphylum Crustacea. Most of the 44,000 crustacean species are marine, but there are many freshwater forms. Foam (Serves 6) Paul Liebrandt ingredients For the crustacean foam: 2 tablespoons unsalted butter 8 shallots, peeled and sliced 4 pounds steamer clams 4 pounds Manila clams 1 quart water 8 cinnamon sticks 6 1/2 ounces argan oil
Salt and pepper to taste For the red bell pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper Poivrade sauce - flavorful relish or dressing or topping served as an accompaniment to food : 2 tablespoons olive oil 3 red bell peppers, stemmed, seeded, and chopped 1 teaspoon granulated sugar 2 tablespoons manzanilla sherry 1 tablespoon orange juice Salt and pepper to taste For the pigeon: 2 tablespoons unsalted butter 6 pigeon breasts Salt, pepper, and sansho pepper flakes to taste (**) For the pea tendrils Tendrils is an irregular collaboration between noted Australian guitarists, Joel Silbersher and Charlie Owen (musician). A difficult sound to describe, Tendrils features two seemingly chaotic but strangely melodic and complementary, guitar parts and occasionally stripped back ; 10 ounces pea tendrils 1 tablespoon olive oil Salt and pepper to taste For the dish: 18 ounces wild asparagus, blanched (***) 1 green mango, peeled, pitted, and thinly sliced (****) For the garnish: Sansho pepper flakes (*.) Argan oil is extracted from the argan Argan character who suffers imaginary ills; determined to be an invalid. [Fr. Lit.: Le Malade Imaginaire] See : Hypochondria tree. It is highly prized in southern Morocco Southern Morocco: see Morocco. for its nutty flavor. Available in specialty markets. (**.) Sansho peppers are related to the Szechuan pepper and are moderately spicy. Available in Asian markets. (***.) Available through The Chef's Garden at (800) 289-4644. (****.) Green mangoes are unripe mangoes that are very tart. They are available fresh, pickled, or dried in Asian markets. Note: Manzanilla sherry is very dry and light in style. directions For the crustacean foam, in a large saucepan, melt the butter over medium heat. Add the shallots and saute until translucent. Add the steamer clams, Manila clams, water, and cinnamon sticks, cover, and simmer until the shells open. Remove from the heat and strain through a fine mesh sieve, discarding the clams. Place the liquid in a medium saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Remove from the heat and add the argan oil, whisking to combine. Season and set aside keeping warm. For the red bell pepper sauce, in a medium saute pan, heat the oil over medium heat. Add the peppers and saute until tender, about 10 minutes. Add the sugar and sherry and simmer until the sugar is dissolved, about 20 minutes. Remove from the heat and transfer to the bowl of a food processor fitted with the metal blade attachment. Add the orange juice and puree until smooth, about two minutes. Strain through a fine mesh sieve, season, and set aside keeping warm. For the pigeon, in a medium saute pan, melt the butter over medium heat until foamy foam·y adj. foam·i·er, foam·i·est 1. Of, consisting of, or resembling foam. 2. Covered with foam. foam . Season and sear the pigeon on both sides until desired doneness. Remove from the heat and set aside to rest for five minutes. Transfer to a cutting board, slice thin, and set aside keeping warm. For the pea tendrils, in a medium bowl, toss together the pea tendrils and olive oil. Season and set aside. To finish the crustacean foam, using a hand held immersion blender, puree the sauce to form a thick froth and set aside keeping warm. To serve, place some asparagus and pigeon slices in the center of a plate and arrange some green mango and pea tendrils on top. Drizzle some crustacean foam over dish, spoon some red pepper red pepper: see pepper. sauce around the plate, and sprinkle with sansho pepper flakes. Vosne-Romanee, Cros-Parantoux Domaine Meo-Camuzet Burgundy, France 1993 Skate Cheek Rillettes with Pineapple Sauce and Black Truffles (Serves 6) ingredients For the skate cheek rillettes: 12 ounces skate cheeks 2 cups duck fat For the pineapple sauce: 1 ounce muscat Muscat, Maskat, or Masqat (all: mŭs`kăt, mŭs`kət), city (1993 pop. 533,774), capital of Oman, SE Arabia, on the Gulf of Oman. It is flanked by rugged mountains. vinegar, reduced to a syrup 1/4 cup truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. juice 6 ounces black radishes, diced 6 ounces peeled and diced pineapple 1 ounce heavy cream 1 bunch chieves, chopped Salt and pepper to taste For the dish: Black truffle slices For the garnish: Dried violets Fluer de sel Note: Skate cheeks are available upon request from most seafood purveyors. Skate fillets are a suitable substitute. directions For the skate cheek rillettes, in a medium saucepan over medium heat, bring the skate cheeks and duck fat to 100 degrees. Remove from the heat and set aside for 15 minutes. Using a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. , transfer the skate cheeks to a paper towel-lined sheet pan to drain and discard the duck fat. Gently flake the cheeks and set aside. For the pineapple sauce, in a medium saucepan over medium heat, bring the vinegar, truffle juice, radishes, pineapple, and heavy cream to a boil, reduce the heat, and simmer until thick, about 10 minutes. Remove from the heat, add the chives chives alliumschoenoprasm. , and stir to combine. Season and set aside keeping warm. To serve, spoon some skate cheek rillettes in the center of a plate and spoon some pineapple sauce on top. Arrange some truffle slices on top of the rillettes and garnish with dried violets and fleur de sel. Puligny-Montrachet, Champ Canet Etienne Souzet Burgundy, France 1997 Chocolate-Cherry Gelee Rillettes (Serves 6) Signature Brut Brut, Brute (both: br  t), or Brutus (br Rose Jacquesson & Fils Champagne, France For the wine region, see . Champagne is a historic wine region in the northeast of France, best known for the production of the sparkling white wine that bears the region's name. The area is about 100 miles (160 km) east of Paris. 1990 ingredients For the cherries: 2 cups granulated sugar 3 cups water 2 cups port 1 vanilla bean 2 star anise Zest of 1 orange 2 cups cherries with stems 1 tablespoon red Hawaiian sea salt(*) 1 tablespoon black Hawaiian sea salt(**) 1 tablespoon fleur de Sel For the chocolate gelee: 1 cup reserved cherry cooking liquid 1/4 cup Valhrona[R] cocoa powder 2 ounces Valhrona[R] bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, chopped 2 tablespoons Grand Marnier[R] 6 sheets gelatin, softened in 6 cups cold water For the cherry confit: 1 cup granulated sugar 2 cups water 1 cup pitted cherries, chopped For the sauce: Reserved cherry confit cooking liquid 1 teaspoon ground black pepper For the garnish: Spun sugar cages (*)Available through Hawaiian Specialty Salt Company at (808) 334-3929. (**)Available through the Cooking School of Aspen at (800) 603-6004. directions For the cherries, in a medium covered saucepan over medium heat, bring the sugar and one cup of the water to a boil. Reduce the heat and maintain at a simmer until the sides begin to brown, about five minutes. Add the remaining water and port gradually. Add the vanilla, anise anise (ăn`ĭs), annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities. , orange zest, and cherries and simmer for 10 minutes. Remove from the heat and set aside to cool. Strain though a fine mesh sieve, reserving the cherries and the cooking liquid separately. For the chocolate gelee, in a medium saucepan over medium heat, bring the reserved cooking liquid, cocoa powder, chocolate and Grand Marnier to a boil. Reduce the heat, whisk in the gelatin, and simmer until dissolved and well combined, about three minutes. Remove from the heat and set aside to cool slightly. To assemble the rillettes, line a 12x1x1 1/2 -inch pate mold with plastic wrap. Pour enough chocolate gelee to come half way up the sides of the prepared mold. Set aside in the refrigerator until partially set, about five minutes. Remove from the refrigerator and arrange a line of cherries down the center of the mold with the stems up, push gently to secure. Pour the remaining chocolate gelee over the cherries to cover, leaving the stems exposed. Place in the refrigerator until set, about two hours. Transfer the mold to a cuffing board, remove the chocolate cherry gelee and discard the plastic wrap. Cut the gelee into cubes with a whole cherry in each and transfer to a parchment-lined sheet pan. Sprinkle each cube with salt and set aside. For the cherry confit, in a medium covered sauce p an over medium heat, bring the sugar and one cup of the water to a boil. Reduce the heat and maintain at a simmer until the sides begin to brown, aboutfive minutes. Add the remaining water and mix until combined. Return to the heat and add the cherries. Remove from the heat and set aside to cool. Strain through a fine mesh sieve, reserving the cherries and the liquid separately. For the sauce, in a medium bowl, whisk together the reserved cooking liquid and the black pepper and set aside. To serve, spoon some mounds of cherry confit around a plate and top each with a chocolate-cherry gelee rillette. Drizzle some sauce around the dish and garnish with spun sugar. Saltwater Jelly Ravioli with Foie Gras Rillettes Paul Liebrandt (Serves 6) ingredients For the saltwater jelly ravioli: 2 cups water 2 ounces fleur de sel 5 sheets gelatin, softened in 5 cups cold water For the foie gras rillettes: 2 tablespoons unsalted butter 6 ounces peeled green almonds plus 6 whole green almonds (*) 6 ounces foie gras, diced Salt, pepper, and curly powder to taste For the coffee sauce: 1/2 cup pink grapefruit juice 1/2 teaspoon instant coffee powder 1/2 teaspoon maple syrup 1/2 cup olive oil For the raspberries: 1 tablespoon raspberry vinegar 3 tablespoons water 3 tablespoons grenadine grenadine: see pomegranate. 1 pint raspberries For the salad: 2 cups mesclun mes·clun n. A mixture of young leafy greens, often including young lettuces, used as salad. [Provençal mesclom, mesclumo, mixture, from Vulgar Latin greens 1 tablespoon olive oil Salt and pepper to taste For the dish: Pickled anchovies anchovies a cause of diarrhea, vomiting, salivation, lacrimation, depression, miosis, polypnea, tachycardia, hypothermia in cats. For the garnish: Fleur de sel Curry powder (*.) Available through Oh Nuts! at (407) 857-1348. For the saltwater jelly ravioli, in a medium saucepan over medium heat, bring the water to a boil. Reduce the heat, add the fleur de sel and gelatin, and simmer until the gelatin is dissolved, about three minutes. Remove from the heat, strain through a fine mesh sieve, and set aside to cool. Pour the mixture onto a chilled sheet pan and set aside in the refrigerator until firm, about two hours. Using a sharp knife, cut into six 3-inch squares and set aside. For the foie gras rillettes, in a medium saute pan, melt the butter over medium heat and simmer until just golden brown. Acid the almonds and saute for five minutes. Remove from the heat and set aside until cool. Transfer to a cutting board, dice, and place in a medium bowl. Add the foie gras and knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. together to form six rounds. Place a green almond in the center and set aside. For the coffee sauce, in a medium saucepan over medium heat, simmer the grapefruit juice until warm. Add the coffee powder, maple syrup, and olive oil but do not stir. Remove from the heat and set aside. For the raspberries, in a medium saucepan over medium heat bring the raspberry vinegar, water, and grenadine to a simmer. Remove from the heat add the raspberries, and set aside to cool. For the salad, in a medium bowl, toss together the greens and the olive oil. Season and set aside. To serve, place some salad in the center of a plate and place some of the foie gras rillettes in the center, set a saltwater jelly ravioli on top. Arrange some anchovies around the dish, drizzle with coffee sauce, and sprinkle the dish with fleur de sel and curry powder. Coleaux du Layon, Cuvee Cuvée (or Cuvee on some English language labels) is a French term used on wine labels to denote wine of a specific blend or batch. The word originates from the French word cuve meaning "vat". de la Toor Pierre-Yves Tijou Laire, France 1997 (Serves 6) Wild Mushroom Rillettes with Goat Cheese and Corn Crackers robert carter directions For the mushroom rillettes, in a medium saucepan, melt four ounces of butter over medium heat. Add the mushrooms, shallots, and garlic and saute until dry, about 10 minutes. Add the remaining butter, rosemary, thyme, chives, and mushroom stock and simmer until the mushrooms are tender, about 30 minutes. Remove from the heat, transfer to a medium bowl, and set aside in an ice bath to cool, stirring constantly. Transfer to the bowl of an electric mixer fitted with the paddle attachment, add the nutmeg and mix until well combined, about two minutes. Transfer the mushrooms to a bowl, season, and set aside keeping cool. ingredients For the mushroom rillettes: 12 ounces unsalted butter 1/2 pound cremini cre·mi·ni or cri·mi·ni n. pl. cre·mi·nis An edible, dark-brown mushroom (Agaricus bisporus) with a rounded cap. [Italian.] mushrooms, stemmed and chopped 3/4 pound morel morel Any of various species of edible mushrooms in the genera Morchella and Verpa. Morels have a convoluted or pitted head, or cap, vary in shape, and occur in diverse habitats. The edible M. mushrooms, chopped 3/4 pound porcini mushrooms, stemmed and chopped 2 shallots, peeled and minced 2 doves garlic, peeled and minced 1 tablespoon stemmed and minced rosemary 2 tablespoons stemmed and minced thyme 2 tablespoons minced chives 1 cup mushroom stock 1 teaspoon freshly ground nutmeg Salt and white pepper to taste For the corn coulis cou·lis n. A thick sauce made of puréed fruit or vegetables: raspberry coulis. [French, strained liquid, from Old French couleis, from Vulgar Latin : 2 1/2 ounces unsalted butter 2 onions, peeled and diced 1 dove galic, peeled and minced 2 1/2 cups corn kernels 1 cup heavy cream 1/3 cup whole milk 1 teaspoon stemmed and chopped thyme 3 tablespoons white truffle oil Salt, white pepper, cayenne pepper, and freshly ground nutmeg to taste For the corn cracker: 1/2 cup cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. 3/4 cup corn flour 3/4 cup all-purpose flour 1 tablespoon granulated sugar 2 1/2 teaspoons shortening 2 1/2 teaspoons unsalted butter 1/2 cup plus 3 tablespoons buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. Salt to taste For the dish: Aged goat cheese wedges For the garnish: Chives Cotes dv Soleil Jude Mountain Napa, California 1997 For the corn coulis, in a medium saute pan, melt two ounces of butter over medium heat until foaming. Add the onions and garlic and saute until translucent. Add the corn and saute for two minutes. Add 3/4 cup heavy cream, milk, and thyme and stir to combine. Remove from the heat, transfer to a cOmmercial blender, and punie until well combined, about two minutes. Transfer to a medium saucepan, whisk in the remaining heavy cream, butter, and truffle oil and simmer until warmed through. Remove from the heat, season, and set aside keeping warm. For the corn cracker, preheat the oven to 400 degrees and lightly coat a silpat-lined sheet pan with cornmeal'. In a medium bowl, combine the corn flour, all-purpose flour, and sugar. Add the shortening and butter and mix to combine. Add the buttermilk, season, and mix to combine, scraping down the sides of the bowl. Transfer the dough to a lightly floured work surface and roll to /8-inch thick.Transfer the dough to the prepared sheet pan and place in the refrigerator for 30 minutes. Place in the oven and bake until golden brown, about seven minutes. Remove from the heat and set aside to cool. Break into small pieces and set aside. To serve, arrange some quenelles of the mushroom rillettes and goat cheese wedges in the center of a plate. Spoon some corn coulis around the dish, garnish with chives, and accompany with corn crackers. Smoked Trout and Brie Rillettes with Garlic and Chive chive: see onion. chive Small, hardy perennial plant (Allium schoenoprasum) of the lily family, related to the onion. Its small, white, elongated bulbs and thin, tubular leaves grow in clumps. Flat Bread (Serves 6) robert carter For the rillettes: 1 pound unsalted butter 6 ounces white wine 1 1/2 cups water 3 bay leaves 1 small sprig thyme 1/2 teaspoon ground white pepper 1 teaspoon black peppercorns 1 small lemon, thinly sliced 2 pounds trout fillets, skinned and diced 1 pound smoked trout, skinned and diced 2 pounds Brie cheese, rind removed 2 cups minced chives Salt and pepper to taste For the garlic and chive flat bread: 6 ounces all-purpose flour, sifted 4 ounces granulated sugar, sifted 4 ounces egg whites 4 cloves garlic, roasted 1 clove gralic, peeled and minced Juice of 1/2 lemon 1 bunch chives, minced Salt and white pepper to taste For the rillettes, arrange six 2-inch ring molds on a parchment-lined sheet pan. In a medium saucepan over medium heat, bring the butter, white wine, water, bay leaves, thyme, white pepper, black pepper, and lemon slices to a boil, add the fresh trout, reduce the heat, and simmer for five minutes. Remove from heat and, using a slotted spoon, transfer the trout to a parchment-lined sheet pan to cool. Strain the cooking liquid and set aside in an ice bath until the butter is firm. Remove and reserve the butter and discard the cooking liquid. In the bowl of an electric mixer fitted with the paddle attachment, combine the poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. trout and smoked trout. Mix until shredded, about two minutes. Add the reserved butter and Brie and mix until well combined, about two minutes. Transfer to a bowl, season, and set aside. Using a spoon, fill each ring mold with the rillettes and set aside in the refrigerator until well chilled. Remove the ring molds and roll each rillette in chives to coat the sides. Set aside on the parc hment-lined sheet pan keeping chilled. For the garlic flat bread, preheat the oven to 400 degrees. In a medium bowl, whisk to combine, the flour, sugar, and egg whites. Whisk in the roasted garlic, fresh garlic, lemon juice, and one teaspoon of the chives until well combined and season. Using an offset spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , spread the batter onto a silpat-lined sheet pan to form six 1 1/2 x 2-inch triangles. Sprinkle with the remaining chives and place in the oven to bake until golden brown, about eight minutes. Remove from the heat and set aside to cool. To serve, place a rillette to one side of a plate and arrange some garlic flat bread on top. Rachioli Vineyard Gary Farrell Sonoma, California Rabbit Rillettes with Foie Gras Pancakes (Serves 6) Hyde Vineyard Patz and Hell Napa, California 1999 ingredients For the rabbit rillettes: 2 tablespoons ground black pepper 2 tablespoons salt 1 teaspoon cayenne pepper 2 teaspoons dry mustard 1/2 teaspoon red pepper flakes 1 1/2 teaspoons dried thyme 5 bay leaves 1/2 teaspoon nutmeg, ground 3 1/2 pounds rabbit, cleaned and chopped 1 pound pork butt, diced 24 ounces duck fat 2 1/2 cups chicken stock 2 ounces lemon-thyme leaves For the foie gras pancakes: 8 ounces self-rising flour 1 ounce granulated sugar 1/2 ounce salt 8 ounces cornmeal 1 onion, peeled and chopped 2 eggs 1 cup whole milk 3/4 cup buttermilk 2 tablespoons olive oil 2 teaspoons ground white pepper 8 ounces foie gras, seared, diced, with rendered fat reserved 1 tablespoon unsalted butter Salt and white pepper to taste For the huckleberry huckleberry, any plant of the genus Gaylussacia, shrubs of the family Ericaceae (heath family), native to North and South America. The box huckleberry (G. brachycera) of E North America is evergreen and is often cultivated. The common huckleberry (G. syrup: 2 cups port 1 cup huckleberries 2 ounces veal jus Salt and white pepper to taste For the dish: Bulls' blood lettuce (*) Cilantro greens (*.) Available through The Chef's Garden at (800) 289-4644. directions For the rabbit rillettes, preheat the oven to 275 degrees. In a large bowl, combine black pepper, salt, cayenne pepper, mustard, pepper flakes, lemon-thyme, bay leaves, nutmeg, rabbit, and pork butt and toss to coat. Set aside in the refrigerator for two hours. In a large, heavy saucepan, melt four ounces of duck fat over medium-high heat and sear the rabbit and pork on all sides. Add the remaining duck fat and chicken stock and bring to a boil. Remove from the heat, cover, and p lace in the oven until tender, about five hours. Remove from the heat and, using a slotted spoon, transfer the rabbit and pork to a sheet pan to cool. Using a ladle, skim he duck fat from the braising braising: see cooking. liquid and reserve the fat and stock separately. Remove and discard the rabbit bones. In the bowl of an electric mixer fitted with the paddle attachment, combine the rabbit, pork, and lemon-thyme and mix to form a rough paste. On low speed, gradual a enough reserved duck fat and cooking liquid to form a smooth spread. Transfer to a bowl , season, and set aside. For the foie gras pancakes, in a medium bowl, sift together the flour, sugar, salt, and cornmeal. In a separate bowl, whisk to combine the onion, eggs, milk, buttermilk, and olive oil. Add the dry ingredients and mix to combine. Add the foie gras and mix to form a smooth batter. In a large, non-stick saute pan, melt the butter over medium heat. Using a tablespoon, spoon the batter into the pan to form small pancakes and saute on both sides until golden brown. Transfer the pancakes to a sheet pan, season, and set aside keeping warm. Repeat with the remaining batter to form 36 pancakes and reserve. For the huckleberry syrup, in a medium saucepan over medium heat, bring all of the ingredients to a boil, reduce the heat, and maintain at a simmer until reduced by three-quarters, about 20 minutes. Remove from the heat and strain through a fine mesh sieve. Season and set aside to cool. To serve, arrange some bulls' blood and cilantro greens in the center of a plate. Arrange six pancakes around the dish, drizzle with huckleberry syrup, and top each with a quenelle of rabbit rillettes. Lobster Rillettes with Grapefruit and Tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. (Serves 6) Michael Kremer ingredients For the lobster: 3 1 1/2-pound lobsters 8 quarts water 1 cup white wine vinegar 1 cup kosher salt For the rillettes: 1 teaspoon minced chives 1 teaspoon diced celeriac celeriac or celery root Type of celery (Apium graveolens, variety rapaceum) grown for its knobby edible root, which is used as a raw or cooked vegetable. 1 tablespoon diced avocado 1 teaspoon lemon juice 1 tablespoon butter, softened 1 tablespoon mayonnaise Reserved lobster claw and knuckle meat Salt and pepper to taste For the tuiles: 1/8 cup all-purpose flour, silted 1/2 teaspoon salt 1/2 cup confectioners' sugar 2 1/2 tablespoons unsalted butter, melted 2 egg whites 1 tablespoon heavy cream 1 teaspoon sesame oil For the tarragon oil: 1 bunch tarragon, stemmed 1/8 cup spinach leaves, blanched 2 cups vegetable oil For the grapefruit emulsion: Juice of 3 grapefruits 1 tablespoon olive oil For the garnish: Chives Micro celery sprouts (*) (*.) Available through The Chef's Garden (800) 289-4644 directions For the lobster, place the lobsters in a deep roasting pan. In a large saucepan over medium heat, bring the water, white wine vinegar, and salt to a boil. Remove from the heat and pour over the lobsters. Steep for seven minutes. Using metal tongs tongs long-handled, about 3 feet, shaped like pincers with knobs on the ends of the grasping blades. Applied by standing behind the subject in a confined space and closing the jaws to grasp the animal's head just below the ears. , transfer the lobsters to a cutting board. Remove the tails and return the claws to the hot water for three minutes. Transfer the claws to the cutting board to cool slightly. Remove and reserve the claw and tail meat and discard the shells. Slice the tail meat in half and reserve. Dice the claw and knuckle meat and reserve. For the rillettes, in the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix on low speed until well combined. Season and set aside in the refrigerator. For the tuiles, preheat the oven to 300 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine the flour, salt, and sugar on low speed. Add the butter and mix to combine. Add the egg whites, heavy cream, and sesame oil and mix to combine, scraping down the sides of the bowl as needed as needed prn. See prn order. . Using an offset spatula, spread the batter on a silpat-lined sheet pan to form 12 thin triangles. Place in the oven and bake until golden brown, about eight minutes. Remove from the heat and set aside to cool. For the tarragon oil, in a commercial blender, combine all of the ingredients. Blend for two minutes on high speed. Transfer the mixture to a medium saucepan over medium heat. Bring to a simmer remove from the heat, and set aside for five minutes. Strain through a coffee filter-lined, line mesh sieve and set aside to cool. For the grapefruit emulsion, in a commercial blender, combine the grapefruit juice and the olive oil. Blend for one minute on high speed. Strain through a fine mesh sieve and set aside keeping cool. To serve, place a 3-inch ring mold in the center of a soup bowl and fill with some of the rillettes. Remove the mold and top with a lobster tail half. Spoon some of the grapefruit emulsion around the dish and drizzle with tarragon oil. Place a tuile on top of the lobster tail and garnish with chives and micro celery sprouts. Sauvignon Blanc Shaw & Smith Adelaide Hills, Australia 2000 Quail Rillettes with Apples and Muscatel mus·ca·tel n. 1. A rich sweet wine made from muscat grapes. 2. A muscat grape or raisin. [Middle English muscadelle, partly from Medieval Latin Sauce (Serves) Michael Kramer For the muscatel sauce: 3 tablespoons vegetable oil 2 shallots, peeled and chopped 1 cup muscatel wine 2 cups duck demi-glace 1 tablespoon unsalted butter Salt and pepper to taste For the passion fruit coulis: 1 cup passion fruit puree 2/3 cup granulated sugar 1/4 tablespoon honey 1 cup heavy cream For the quail: 1 tablespoon olive oil 1 teaspoon chopped thyme 1 teaspoon chopped rosemary 6 reserved quail breasts, frenched 1 tablespoon vegetable oil Salt and white pepper to taste For the garnish: Fried sweet potato strips Parsley sprigs For the chive crepes: 1 cup all-purpose flour; sifted 3 eggs, beaten 1 cup whole milk 2 tablespoons unsalted butter melted 1/2 teaspoon chopped chives Vegetable oil as needed For the quail rillettes: 1 whole quail 6 quail breasts, legs and thighs reserved separately 2 cups duck fat Salt and pepper to taste For the apple chutney chut·ney n. A pungent relish made of fruits, spices, and herbs. [Hindi ca  n : 3 tablespoons unsalted butter 1 teaspoon dry ginger 3 tablespoons brown sugar 2 Granny Smith apples, peeled, cored, and diced 1/2 cup red wine 1 cinnamon stick 3 tablespoons dried cherries For the chive crepes, place the flour in a medium bowl. In a separate small bowl, chock together the eggs, milk, butter, and salt. Add the milk mix to the flour and whisk to combine. Strain through a fine mesh sieve and add the chives. Cover with plastic wrap and set aside pan over medium heat and coat with non-stick spray. Pour 1/4 cup of the crepe crepe (krāp), thin fabric of crinkled texture, woven originally in silk but now available in all major fibers. There are two kinds of crepe. batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and continue to cook for one minute. Remove from the heat, transfer to a parchment-lined sheet pan, and set aside. Repeat to make six crepes. For the quail rillettes, in a small saucepan melt the duck fat over medium heat. Season and place the quail in a separate, large saucepan over medium heat. Pour the duck fat on top, bring to 300 degrees, cover, and simmer until tender, about one hour. Remove from the heat and set aside to cool. Using metal tongs, transfer the quail to a cutting board and reserve 1/4 cup duck fat. Remove and discard the skin and bones. Shred the quail meat and place in a medium bowl. Add enough duck fat to form a rough paste, season, and set aside. For the apple chutney, in a large, deep saute pan, melt the butter over medium heat until golden brown. Add the ginger and mix to combine. Add the brown sugar and simmer until dissolved, about two minutes. Add the apples and toss to coat. Add the red wine and simmer for one minute. Remove from the heat, strain through a fine mesh sieve, reserving the liquid and apples separately. Return the liquid to medium heat, add the cinnamon stick and cherries, and simmer until reduced by one-third, about five minutes. Add the apples, toss to combine, and simmer until a most dry, about five minutes. Remove from the seat and set aside keeping warm. For the muscatel sauce, in a medium saucepan, heat the oil over medium heat. Add the shallots and saute until tender. Dc-glaze with the muscatel wine and simmer until almost dry, about four minutes. Add the demi-glace and bring to a boil. Reduce the heat and simmer until reduced by half, about 10 minutes. Whisk in the butter and remove from the heat. Strain through a fine mesh sieve, season, and set aside keeping warm. For the passion fruit coulis, in a medium saucepan over medium heat, combine all of the ingredients. Simmer until reduced by one-third, about IS minutes, whisking occasionally. Remove from the heat and set aside to cool. For the quail, in a medium bowl, mix together the olive oil, thyme, rosemary, and quail breasts and set aside. In a medium saute pan, heat the vegetable oil over medium heat. Season and sear the quail breasts on both sides until desired doneness. Remove from the heat and set aside keeping warm. To assemble the quail rillettes, arrange the crepes on a parchment-lined sheet pan. Spoon some quail rillettes in the center and roll to enclose. Transfer, seam side down, to a sheet pan and place in the oveh until warmed through. Remove from the heat and set aside keeping warm. To serve, spoon some apple chutney in the center of a soup plate and set a crepe and a quail breast on top. Spoon some muscatel sauce and passion fruit coulis around the dish and garnish with sweet potatoes and parsley. Squab and Pancetta pan·cet·ta n. Italian bacon that has been cured in salt and spices and then air-dried. [Italian, diminutive of pancia, belly, from Latin pantex, pantic-.] Rillettes with Pomegranate pomegranate (pŏm`grănĭt, pŏm`ə–), handsome deciduous and somewhat thorny large shrub or small tree (Punica granatum Sauce ( Serves 6 ) michael kramer For the equal and pancetta rillettes: 1 whole squab 6 squab breasts; legs and thighs reserved separately. 2 cups duck fat, warmed, plus 1 tablespoon vegetable oil 1 shallot shallot: see onion. shallot Mildly aromatic herbaceous plant (Allium ascalonicum) of the lily family, probably of Asiatic origin, used to flavour foods. , peeled and minced 2 cloves garlic, peeled and minced 1/2 cup foie gras, diced, sauteed, and fat reserved 1 plum tomato, peeled, seeded, and diced 6 5x5 inch sheets caul fat caul, caul fat meat hygiene term for the omentum and its contained fat depots. Salt and white pepper to taste For the pomegranate sauce: 1 cup orange juice 2 tablespoons granulated sugar 1/4 cup pomegranate molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. (*) 1/2 cup duck demi-glace For the vegetables: 1 tablespoon unsalted butter 1 butternut butternut: see walnut. butternut Deciduous nut-producing tree (Juglans cinerea) of the walnut family, native to eastern North America. A mature tree has gray, deeply furrowed bark. squash, peeled seeded, diced, and roasted 1 Russet rus·set n. 1. A moderate to strong brown. 2. A coarse reddish-brown to brown homespun cloth. 3. A winter apple with a rough reddish-brown skin. 4. A russet Burbank. adj. potato, peeled, diced, and blanched 1/2 cup pancetra, diced and sauteed 1/2 cup haricots verts, cut into 1/2 inch pieces and blanched Salt and white pepper to taste For the squab; 1 table spoon vegetable oil 6 reserved squab breasts, frenched Salt and white pepper to taste For the garnish: Chives Chive flowers (*) Available in Middle Eastern markets. For the squab and pancetta rillettes preheat the oven to 300 degree. In a medium, heavy saucepan over medium heat, bring the whole squab, legs and thighs, and two cups of the duck fat to a simmer until warmed, about five minutes. Remove from the heat, cover, and place in the oven until tender, about one hour. Remove from the heat and set aside to cool. Using metal tongs, transfer the squab to a cutting board. Remove and discard the bones. Shred the squab meat. In a medium saute pan, heat the oil over medium heat. Add the shallot and garlic and saute until translucent. Remove from the heat. add the squab, foie gras, tomato, and the remaining duck fat, and season. Transfer to the bowl of an electric mixer fitted with paddle attachment and mix on low speed until well combined. Transfer to a bowl and Arrange the on a flat work surface and spoon some rillettes in the center of each. Roll to enclose and place, seam side down, on a parchment-lined sheet pan and set aside. For the pomegranate sauce, in a medium saucepan over medium heat, bring the orange juice and sugar to a boil. Reduce the heat and simmer until reduced by two-thirds, about 10 minutes. Add the pomegranate molasses and the demi-glace. Simmer until reduced by one-third, about five minutes. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm. For the vegetables, in a medium saute pan, melt the butter over medium heat. Add the squash, potato, pancetta and haricots verts and saute for two minutes. Remove From the heat, season, and set aside keeping warm. For the squab, in a medium saute pan, heat the oil over medium heat. Season and sear the squab breasts on both sides until desired doneness. Remove from the heat and set aside keeping warm. To Finish the rillettes, preheat the oven to 400 degrees. In a medium saute pan over medium heat, sear the rillettes on all sides. Remove from the heat and place in the oven until warmed through, about five minutes. Remove from the heat and set aside keeping warm. To serve, spoon some sauce in the center of a plate and arrange some vegetables in the center. Place a squab and pancetta rillette and a squab breast on top and garnish with chives and chive Flowers. |
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