3 cups potatoes, peeled, cut in 1/4-inch dice
6 cups plus 2 tablespoons canola oil
3 cups calabaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency. Any squash will do for flavor)
1/2 teaspoon ground cumin, toasted
1/2 teaspoon ground coriander, toasted
1/2 teaspoon ground black pepper, toasted
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/3 cup plus 4 teaspoons orange aioli (recipe follows)
orange oil (recipe follows)
1/4 cup smoked bacon, finely diced
Kosher salt, to taste
freshly ground black pepper, to taste
4 fresh chives, chopped
4 potato gaufrettes (optional)
Orange Aioli and Orange Oil
1 cup freshly squeezed orange juice
1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks)
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1 cup canola oil
1 to 2 tablespoons water
Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until to 170ºF. Adjust heat to maintain temperature and cook until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon. Drain on paper towels, reserving the oil. Set aside to cool.
In mixing bowl, toss pumpkin with cumin, coriander, black pepper, salt, sugar, paprika, cinnamon and remaining 2 tablespoons oil. Bake on sheet pan in preheated 350ºF oven until pumpkin is fork tender, 15 to 20 minutes; cool.
Prepare Orange Aioli: In a sauté pan over medium heat, reduce orange juice to 1/4 cup; cool. In small bowl, whisk together egg yolk, lemon juice and mustard; slowly whisk in oil. Add half the reduced orange juice. Thin with water to desired consistency.
Prepare Orange Oil: Transfer remaining reduced orange juice to a bowl and whisk in 1/2 cup reserved oil from cooking potatoes.
In sauté pan over medium heat, slowly render bacon until meaty but not crisp, about 5 minutes. Pour off some of the fat. Add potatoes and pumpkin; season to taste with salt and pepper and heat gently. Remove from heat and stir in 1/3 cup Orange Aioli.
Divide potato mixture among 4 ring molds that have been placed on serving plates. Press gently to compact then carefully remove molds. Top each with 1 teaspoon Orange Aioli; drizzle 1 to 1 1/2 tablespoons Orange Oil around rings. Garnish each with chopped chives and an potato gaufrette.
bacon recipe courtesy of: Idaho Potato Commission, 661 South Rivershore Lane, Eagle, Idaho 83616, 208-334-2350
Showing posts with label orange oil. Show all posts
Showing posts with label orange oil. Show all posts
Friday, November 06, 2009
Thursday, November 05, 2009
1641. ESCARGOT FRICASSEE with MUSHROOMS, BRUSSEL SPROUTS and CANDIED BACON JAM
yields two servings
14 snails, cleaned, purged, fully cooked
1/8 lb butter, unsalted
1 cup Brussels sprouts, leaves only
1 cup chanterelles, cleaned and quartered
6 cipollini onions, quartered and peeled
½ lemon
salt, pepper, cayenne or espelette pepper
For Bacon Jam:
1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted
For Parsley Puree:
2 bunches fresh parsley
1 tablespoon walnut oil
1 tablespoon orange oil
1 tablespoon grapeseed oil
For Bacon Jam: Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden. Add brown sugar and stir to coat. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn. Add half of the remaining stock and reduce again until thick. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste. Pour contents into a blender and puree until fairly smooth. Pour contents back into sauté pan and stir in honey to combine. Put pan back into oven and cook stirring frequently until deep brick red color is reached. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.
For Parsley Puree: Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.
For Snails: Melt butter in sauté pan. Add cipollini onions and cook in 500-degree F oven until golden brown. Remove from heat and allow to sit for 15 minutes. Add chanterelles to pan and place back in oven. Cook until caramelized. Add Brussels sprout leaves and cook for 1 minute. Add snails and cook until heated through. Season and add juice and zest of ½ a lemon. Add a few splashed of cold water to emulsify sauce. Reserve.
To Serve: Spoon a tablespoon of bacon jam onto the plate. Using spoon, stretch the jam to make an elongated shape. Drain fricassee on towels and spoon onto plate slightly overlapping bacon jam. Sprinkle lightly with espelette. Drizzle a small spoonful of parsley puree in front of both components.
bacon recipe courtesy of: Chef Kevin Gillespie, Quickfire Challenge Winner, Top Chef, Season 6, Episode 4
14 snails, cleaned, purged, fully cooked
1/8 lb butter, unsalted
1 cup Brussels sprouts, leaves only
1 cup chanterelles, cleaned and quartered
6 cipollini onions, quartered and peeled
½ lemon
salt, pepper, cayenne or espelette pepper
For Bacon Jam:
1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted
For Parsley Puree:
2 bunches fresh parsley
1 tablespoon walnut oil
1 tablespoon orange oil
1 tablespoon grapeseed oil
For Bacon Jam: Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden. Add brown sugar and stir to coat. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn. Add half of the remaining stock and reduce again until thick. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste. Pour contents into a blender and puree until fairly smooth. Pour contents back into sauté pan and stir in honey to combine. Put pan back into oven and cook stirring frequently until deep brick red color is reached. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.
For Parsley Puree: Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.
For Snails: Melt butter in sauté pan. Add cipollini onions and cook in 500-degree F oven until golden brown. Remove from heat and allow to sit for 15 minutes. Add chanterelles to pan and place back in oven. Cook until caramelized. Add Brussels sprout leaves and cook for 1 minute. Add snails and cook until heated through. Season and add juice and zest of ½ a lemon. Add a few splashed of cold water to emulsify sauce. Reserve.
To Serve: Spoon a tablespoon of bacon jam onto the plate. Using spoon, stretch the jam to make an elongated shape. Drain fricassee on towels and spoon onto plate slightly overlapping bacon jam. Sprinkle lightly with espelette. Drizzle a small spoonful of parsley puree in front of both components.
bacon recipe courtesy of: Chef Kevin Gillespie, Quickfire Challenge Winner, Top Chef, Season 6, Episode 4
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