makes 4 servings
10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter
Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Showing posts with label ventreche. Show all posts
Showing posts with label ventreche. Show all posts
Wednesday, July 07, 2010
Friday, October 30, 2009
1635. PAN-ROASTED SQUAB with SAVOY CABBAGE, SMOKED BACON and POTATO PUREE
serves four
3 tablespoons canola oil
2 ounces ventrèche cut into small pieces
1/3 cup chopped onion
1 tablespoon crushed garlic
1½ cups chicken stock
1 small carrot, cut in ¼-inch dice
1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into ½-inch wide shreds
¼ cup heavy cream
3 tablespoons unsalted butter
Coarse or Kosher salt and freshly ground white pepper to taste
Potato Purée (recipe follows)
4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
2 shallots, finely minced
½ cup dry red wine
¾ cup duck and veal demi-glace
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add bacon and cook until very lightly browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low, cover, and cook until onion softens, about 7 minutes. Drain off any fat. Add stock, and bring to a boil over high heat. Cook until reduced to 1 cup, about 10 minutes. Remove pan from heat and let stand for 20 minutes. Strain stock into a medium bowl. Dice and reserve bacon.
Meanwhile, cook carrots in a pot of salted boiling water until barely tender, about 2 minutes. Drain and set aside. Cook cabbage in boiling salted water over high heat until barely tender, 3 to 4 minutes. Drain and shock in ice water. Squeeze out all excess moisture from cabbage with your hands.
Bring chicken-bacon stock and cream to a boil in a medium saucepan over high heat. Add cabbage, reserved bacon, and carrots. Reduce heat to low and simmer for 10 minutes. Gently stir in 2 tablespoons of the butter and season with salt and pepper. Set aside.
Begin preparing Potato Purée (below).
Place squab, breast side up, on work surface. Press down on breast with the heal of your hand to crack the breast keel bone. Coarsely chop reserved bones, gizzards and hearts (not livers), and set aside. Blot birds dry.
Heat remaining 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Season squab with salt and pepper, and place in pan, skin side down, and add the remaining butter. Cook, basting occasionally, until squabs are browned, about 8 minutes. Turn, and continue cooking, basting occasionally, until other side is browned, and breasts are medium-rare, about 4 minutes. Remove to plate, pull out remaining rib bones, and add them to reserved bones. Cover loosely with aluminum foil to keep warm.
Pour off all but 1 tablespoon of fat from skillet. Add reserved bones and cook over medium-high heat, stirring occasionally, until browned, about 10 minutes. Add shallots and stir until they soften, about 1 minute. Add wine and bring to a boil, scraping up any browned bits in the bottom of the pan with a wooden spoon. Cook until wine is reduced to ¼ cup, about 5 minutes.
Add stock and collected juices from plate with squab, and bring to a simmer. Reduce heat to low and simmer to concentrate flavors, 3 minutes. Strain sauce through a fine strainer, pressing hard on the solids. Season with salt and pepper.
Spoon potato purée just off center on 4 warmed plates. Place squab next to potatoes, and spoon cabbage next to it. Spoon sauce around plate and serve.
for Potato Puree
2¼ pounds Idaho or Russet baking potatoes, peeled and quartered
8 to 10 tablespoons unsalted butter, cut up, (or less, according to personal taste)
½ cup sour cream Coarse or Kosher salt and freshly ground white pepper to taste
Cover potatoes with water, bring to a boil, and cook until tender, 15 to 20 minutes, then drain well.
Return potatoes to saucepan, and cook over medium heat, stirring often, until excess moisture evaporates, and they begin to stick slightly to the bottom of pan, about 3 minutes. Pass through a potato ricer or food mill into a larger bowl or, using a potato masher, mash potatoes with butter and sour cream. Season with salt and pepper. If necessary, keep warm in the top of a double boiler set over simmering water.
bacon recipe courtesy of: Alfred Portale, executive chef-owner, Gotham Bar & Grill, 12 East 12th Street, New York, New York 10003-4498, (212) 620-4020 | D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess
3 tablespoons canola oil
2 ounces ventrèche cut into small pieces
1/3 cup chopped onion
1 tablespoon crushed garlic
1½ cups chicken stock
1 small carrot, cut in ¼-inch dice
1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into ½-inch wide shreds
¼ cup heavy cream
3 tablespoons unsalted butter
Coarse or Kosher salt and freshly ground white pepper to taste
Potato Purée (recipe follows)
4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
2 shallots, finely minced
½ cup dry red wine
¾ cup duck and veal demi-glace
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add bacon and cook until very lightly browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low, cover, and cook until onion softens, about 7 minutes. Drain off any fat. Add stock, and bring to a boil over high heat. Cook until reduced to 1 cup, about 10 minutes. Remove pan from heat and let stand for 20 minutes. Strain stock into a medium bowl. Dice and reserve bacon.
Meanwhile, cook carrots in a pot of salted boiling water until barely tender, about 2 minutes. Drain and set aside. Cook cabbage in boiling salted water over high heat until barely tender, 3 to 4 minutes. Drain and shock in ice water. Squeeze out all excess moisture from cabbage with your hands.
Bring chicken-bacon stock and cream to a boil in a medium saucepan over high heat. Add cabbage, reserved bacon, and carrots. Reduce heat to low and simmer for 10 minutes. Gently stir in 2 tablespoons of the butter and season with salt and pepper. Set aside.
Begin preparing Potato Purée (below).
Place squab, breast side up, on work surface. Press down on breast with the heal of your hand to crack the breast keel bone. Coarsely chop reserved bones, gizzards and hearts (not livers), and set aside. Blot birds dry.
Heat remaining 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Season squab with salt and pepper, and place in pan, skin side down, and add the remaining butter. Cook, basting occasionally, until squabs are browned, about 8 minutes. Turn, and continue cooking, basting occasionally, until other side is browned, and breasts are medium-rare, about 4 minutes. Remove to plate, pull out remaining rib bones, and add them to reserved bones. Cover loosely with aluminum foil to keep warm.
Pour off all but 1 tablespoon of fat from skillet. Add reserved bones and cook over medium-high heat, stirring occasionally, until browned, about 10 minutes. Add shallots and stir until they soften, about 1 minute. Add wine and bring to a boil, scraping up any browned bits in the bottom of the pan with a wooden spoon. Cook until wine is reduced to ¼ cup, about 5 minutes.
Add stock and collected juices from plate with squab, and bring to a simmer. Reduce heat to low and simmer to concentrate flavors, 3 minutes. Strain sauce through a fine strainer, pressing hard on the solids. Season with salt and pepper.
Spoon potato purée just off center on 4 warmed plates. Place squab next to potatoes, and spoon cabbage next to it. Spoon sauce around plate and serve.
for Potato Puree
2¼ pounds Idaho or Russet baking potatoes, peeled and quartered
8 to 10 tablespoons unsalted butter, cut up, (or less, according to personal taste)
½ cup sour cream Coarse or Kosher salt and freshly ground white pepper to taste
Cover potatoes with water, bring to a boil, and cook until tender, 15 to 20 minutes, then drain well.
Return potatoes to saucepan, and cook over medium heat, stirring often, until excess moisture evaporates, and they begin to stick slightly to the bottom of pan, about 3 minutes. Pass through a potato ricer or food mill into a larger bowl or, using a potato masher, mash potatoes with butter and sour cream. Season with salt and pepper. If necessary, keep warm in the top of a double boiler set over simmering water.
bacon recipe courtesy of: Alfred Portale, executive chef-owner, Gotham Bar & Grill, 12 East 12th Street, New York, New York 10003-4498, (212) 620-4020 | D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess
Saturday, August 08, 2009
1552. FRENCH CABBAGE, DUCK GIZZARD and BACON SOUP
makes 6 to 8 servings
4 chicken legs, disjointed
2 medium onions, cut in half
2 celery ribs, cracked in half
2 turnips, peeled and cut in half
2 carrots, scraped and cut in half
4 peppercorns
Salt to taste
4 quarts water
1 pound white pea or navy beans, soaked in cold water overnight
1 small green cabbage (blemished leaves discarded), cut into quarters and cored
½ pound ventrèche bacon (or slab bacon, rind removed), coarsely chopped
1 garlic clove, smashed
2 pounds (about 4) red potatoes, peeled and quartered
2 pounds duck gizzard confit
Salt and freshly ground black pepper to taste
To make the bouillon, combine all the ingredients in a large stock pot or Dutch oven, bring to a boil, and skim off the froth. Reduce the heat to low, cover, and simmer for 2 hours. Remove the chicken from the bouillon and reserve for another use. Strain the bouillon into a large bowl, cover, and chill overnight.
To make the soup the next day, transfer the soaked beans to a large saucepan with enough fresh water to cover, bring to a simmer, cover, and cook 45 minutes. Reserve.
Plunge the cabbage into a large saucepan of salted boiling water, boil for 10 minutes, and drain. Pour the bouillon into a large pot, add the bacon and garlic, bring to a boil, reduce the heat to low, and simmer 20 minutes. Add the cabbage, potatoes, and carrots, increase the heat slightly, and cook till the vegetables are tender, about 30 minutes. Add the reserved beans, gizzard confit, and salt and pepper and continue to simmer till the beans are meltingly tender, about 45 minutes.
Serve the soup very hot in heavy, shallow soup bowls.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4 chicken legs, disjointed
2 medium onions, cut in half
2 celery ribs, cracked in half
2 turnips, peeled and cut in half
2 carrots, scraped and cut in half
4 peppercorns
Salt to taste
4 quarts water
1 pound white pea or navy beans, soaked in cold water overnight
1 small green cabbage (blemished leaves discarded), cut into quarters and cored
½ pound ventrèche bacon (or slab bacon, rind removed), coarsely chopped
1 garlic clove, smashed
2 pounds (about 4) red potatoes, peeled and quartered
2 pounds duck gizzard confit
Salt and freshly ground black pepper to taste
To make the bouillon, combine all the ingredients in a large stock pot or Dutch oven, bring to a boil, and skim off the froth. Reduce the heat to low, cover, and simmer for 2 hours. Remove the chicken from the bouillon and reserve for another use. Strain the bouillon into a large bowl, cover, and chill overnight.
To make the soup the next day, transfer the soaked beans to a large saucepan with enough fresh water to cover, bring to a simmer, cover, and cook 45 minutes. Reserve.
Plunge the cabbage into a large saucepan of salted boiling water, boil for 10 minutes, and drain. Pour the bouillon into a large pot, add the bacon and garlic, bring to a boil, reduce the heat to low, and simmer 20 minutes. Add the cabbage, potatoes, and carrots, increase the heat slightly, and cook till the vegetables are tender, about 30 minutes. Add the reserved beans, gizzard confit, and salt and pepper and continue to simmer till the beans are meltingly tender, about 45 minutes.
Serve the soup very hot in heavy, shallow soup bowls.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Friday, August 07, 2009
1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON
makes 4 servings
4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter
Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.
Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.
Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.
Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.
Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.
Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.
bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0
4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter
Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.
Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.
Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.
Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.
Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.
Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.
bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0
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