Pork and beans (Serves 8).
For the pork belly: 3 cloves garlic peeled and finely chopped 1 tablespoon selrose 1 3/4 ounces kosher salt 3/4 ounces brown sugar 1 1/2 ounces freshly ground tellicherry pepper 2 teaspoons long pepper 2 teaspoons juniper berries, crushed 1 teaspoon freshly ground nutmeg 5 bay leaves 6 sprigs lemon thyme 8 ounces pork lard 1/2 pork belly, skin-side trimmed of 1/4-inch of fat 3/4 teaspoon Activa[TM]" RM* 1 teaspoon water For the caper powder: 1 1/2 ounces capers For the cannellini bean puree: 1 1/2 tablespoons canola oil 1/4 small onion, peeled and coarsely chopped 1/2 carrot peeled and coarsely chopped 1/2 rib celery, coarsely chopped 1 bouquet garni, filed with I sprig thyme, 1 spring parsley I bay leaf 6 peppercorns and 2 cloves. 8 ounces cannellini beans l quart pork stock 1/2 teaspoon xanthan gum 1/8 Cup extra virgin olive oil Salt and freshly ground black pepper to taste For the cannellini bean spheres: Reserved bean puree, from above 3/4 teaspoon Texturas[TM] Gluco** 1 quart water 3/4 teaspoon sodium alginate* 1 cup extra virgin olive oil For the sorrel pudding: 2 1/2 cups water 1 teaspoon agar agar 5 1/2 ounces granulated sugar 7 ounces glucose 8 ounces, sorrel leaves 4 ounces baby spinach leaves 1 teaspoon xanthan gum For the naval orange pudding: 2 1/2 cups water 1 teaspoon agar agar 5 1/2 ounces granulated sugar> 7 ounces glucose 2 ounces glucose 2 oranges, peeled and pureed 1 teaspoon xanthan gum For the cranberry beans: 1/2 cup canola oil 1/2 small onion, peeled and coarsely chopped 1/2 carrot, peeled and coarsely chopped 1/2 rib celery coarsely chopped 1 bouquet garni, filled with 1 sprig thyme, 1 sprig parsley, 1 bay leaf, 6 peppercoms and 2 cloves. 8 ounces cranberry beans 1 quart park stock 1 ounce butter Salt end freshly ground black pepper to taste For the cannellini beans: 1 ounce butter 3/4 cup pork stock 2 ounces cannellini beans Salt and freshly ground black peppier to taste For the mustard seed sofrito: 1 cup olive oil 1/4 red onion, peeled and finely chopped 1/8 fennel bulb, finely chopped 1 parsnip, peeled and finely chopped 1/8 cup honey 1/8 cup mustard seeds 2 teaspoons sherry vinegar 1 cup vegetable stock 1 teaspoon granulated sugar 1/2 cup pork demi-galce Salt and freshly ground black pepper to taste For the garnish: Extra virgin olive oil Petite red ribbon sorrel leaves*** Petite borage leaves *** Petite borage blooms*** Salt and freshly ground black pepper * available from www.lepicerie.com or (866) 350-7575 ** available from wwwlatienda.com or (800) 710-4304 *** available from www.chefs-garden.com or (800) 289-4644 For the pork belly In bowl, mix together garlic, selrose, salt, sugar, telicherry peppercorns, long pepper, juniper, nutmeg, bay leaves, thyme and lard. Trim belly into rectangle. Run lard mixture onto belly. Place belly in plastic bag and seal at highest setting in commercial vacuum sealing machine. Set aside in refrigerator 72 hours Remove belly from bag and rinse under cool running water. Pat dry. In small bowl, mix together Activa and water, Rub Activa mixture on rib-side of belly On work surface, place plasitc wrap and top with belly. Using plastic wrap, roll belly into a light, long cylinder. Using butcher's twine, securely tie ends of cylinder Set aside in refrigerator two hours. Place cylinder in plasitc bag and seal at highest setting in commercial vacuum sealing machine In pot, heat water to 179 degrees. Place bag in water 13 hours. Set aside in ice water bath until chilled. Remove belly from bag and plastic wrap and cut into 1 1/4-inch slices. For the caper powder: Preheat dehydrator to 95 degrees. On dehydrator tray, arrange capers and dehydrate 12 hours. Grind capers to a fine powder in a spice grinder. For the cannellini bean puree: In saucepan, heat canola oil and saute onion, carrot and celery until is translucent. Add sachet, beans and stock. Cover mixture with parchment disc and simmer over low heat 45 minutes. Discard sochet, drain and reserve cooking liquid and bean mixture separately. In food processor fitted with a metal blade, place bean mixture and xanthan gum. Blend while a puree. Strain through a fine-mesh sieve. Reserve 3 1/2 ounces puree for cannellini bean spheres. In food processor fitted with a metal blade, place remaining puree and blend while adding olive oil in a slow, steady stream to from a smooth puree Season with salt and pepper. For the cannelline bean spheres: In bowl, place reserved bean puree, from above, and Gluco. Using hand-held immersion blender, blend until smooth. Strain through a fine-mesh sieve. In 1-inch half-round Fleximolds[R], distribute bean mixture three-quarters to the top of each half-round. Set aside in freezer until solid In bowl, place water and sodium alginate and set aside in refrigerator until chilled Drop frozen bean rounds into water mixture and set aside 15 minutes. In bowl, place olive oil Using slotted spoon, drain bean rounds and transfer to olive oil Set aside 30 minutes For the sorrel pudding: In saucepan, combine water and agar agar simmer five minutes In second saucepan, mix together sugar and glucose and bring to a gentle simmer. Whisk together sugar mixture and agar agar mixture In blender, place sorrel, spinach and xanthan gum and puree until smooth Strain through a the mesh sieve. Set aside in ice water bath until chilled Whisk agar ages mixture into orange mixture and set aside in refrigerator until chilled [Note, Makes more than needed for recipe] For the naval orange pudding: In saucepan, combine water and agar agar and simmer five minutes In second squcepan, mix together sugar and glucose and bring to a gentle simmer over low heat Whisk together sugar mixture and agar agar mixture. In blender, place orange pulp and xanthan gum and puree until smooth. Strain through a fine mesh sieve. Set aside in ice water bath until chilled. Whisk agar agar mixture into orange mixture and set aside in refrigerator until chilled. [Note: Makes more than needed for recipe] For the cranberry beans In saucepan, hat oil ands saute onion, carrot and celery until onion is translucent Add bouquet garni, beans and stock Cover mixture with parchment disc and simmer over low heat 45 minutes. Drain and reserve cooking liquid and beans Discard bouquet garni and remaining ingredients Return beans and cooking liquid to saucepan and add butler Simmer until liquid Is thick enough to coat back of a wooden spoon Season with sat and pepper For the cannelini beans: In beans In saucepan, melt butter and whisk in stock Simmer until sauce is thick enough to coat back of a wooden spoon Add beans and cook until warmed through, Season with salt and pepper For the mustard seed sofrito: In saucepan, heat oil and saute onion and fennel until onion is translucent Add parsnios halfway through cooking process. Stir in honey and bring to a simmer Remove from heat and cool to -oar temperature Drain vegetables place mustord seeds, vinegar; stock and sugar and bring to a simmer Cook until almost a liquid has evaporated Stir mustard seed mixture into parsnip mixture. In saucepan combine demi-glace and mustard seed mixture and worm through Season with salt and pepper. To serve: Place belly slices in bog and seal in highest setting in commercial vacuum sealing machine. In pot, heat water to 144 degrees. place bag in water until belly is warmed through, about 15 minutes. Remove slices from bog. On plate, spoon cannellini bean puree and top with cannellini spheres and cranberry and cannellini beans Sprinkle cannellini bean spheres with caper powder Arrange belly slice on top of a carnberry beans Dollop navel orange and sorrel puddings alongside Drizzle plate with mustard seed sofrito and olive oil Garnish with sorrel eaves and borage leaves and blooms. Sprinkle with salt and pepper
Piedmont, Italy 2005
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|Date:||Dec 22, 2009|
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