Ciao! February March 2020 CIAO_FebMar2020 - Page 22

ciao!cooks Chef Jaime Briones Resto Gare French cooking embraces fat as an essential flavour, Chef Jaime Briones shares. Rich wine-braised beef bourguignon paired with rustic gravy and melty Râclette cheese takes poutine to a whole new level. Resto Gare's signature pie hits the perfect balance of pure maple sweetness, flaky crust and silky texture. Beef Bourguignon Poutine Chef suggests making stew a day in advance for maximum flavour. INGREDIENTS Beef Bourguignon (Yield 21 cups) 10 slices thick bacon, diced large 1/3 cup canola oil 5 kg beef chuck, cubed large all purpose flour as needed kosher salt and pepper to taste 3 cups white mushroom, quartered 1/4 cup tomato paste 1 bottle of Cabernet Sauvignon 1 cup carrots, medium diced 1 cup celery, medium diced 8 1/2 - 12 1/2 cups beef stock 3 cups pearl onions Country Gravy (Yield 4 cups) 2 Tbsp unsalted butter 1/4 cup carrot, diced 1/4 cup celery, diced 1/4 cup onion, diced 2 cloves garlic, minced 1 sprig fresh rosemary 1 sprig fresh thyme 1 bay leaf 1/3 cup all purpose flour 1/4 cup powdered beef base 1 Tbsp tomato paste 4 1/2 cups dark chicken stock, hot 1/2 cup Cabernet Sauvignon kosher salt and pepper to taste Assembly 2 cups French fries 1/4 cup Gruyère cheese, shredded 1/4 cup Râclette cheese, shredded 3/4 cup beef bourguignon 1/2 cup country gravy METHOD Country Gravy 1. In a heavy bottomed sauce pot, 20 ciao! / feb/mar / two thousand twenty melt butter over medium heat and sauté carrot, celery and onion for 5 minutes. Add garlic and sauté another 5 minutes until fragrant. 2. Add herbs, bay leaf and flour until roux is formed. Cook for 10 minutes, stirring constantly. 3. Add soup base and ladle in hot stock 1 cup at a time while whisking constantly until smooth. 4. Stir in tomato paste and simmer for 45 minutes. 5. Stir in wine, season, then strain. Beef Bourguignon 1. In a large Dutch oven, render bacon over medium low heat until crisp and golden brown. Remove from pan, reserve fat and set aside. 2. Meanwhile, liberally season diced beef with salt and pepper, then dust with flour until lightly coated. 3. Add canola oil to the pan, searing beef on all sides until golden brown and delicious. Remove and set aside. 4. Add mushrooms and sauté until lightly coloured, scraping up the sticky bits from the bottom. 5. Stirring frequently, add tomato paste and reserved crisped bacon to pot. Cook until tomato paste begins to stick to the bottom of the pot. 6. Add red wine and reduce by half. 7. Return seared beef along with celery, carrot and pearl onions to the pot. Cover with beef stock and bring to a simmer. Cover with aluminium foil and a tight-fitting lid, then place in oven at 300°F to braise for 3 1/2 hours, until tender. Maple Sugar Pie Whipped egg whites create a silky texture for the maple filling. INGREDIENTS Pie Filling 2 cups maple syrup 1 1/2 cup brown sugar 1 cup half and half cream 7 eggs, separated 1 1/2 cup all purpose flour pinch of kosher salt METHOD Pie Filling 1. Separate eggs. Combine egg yolks with brown sugar, and whisk to ribbon stage. Then fold in maple syrup, flour and cream. Set aside. 2. In a stand mixer with a wire whip, whisk egg whites to medium peaks, add salt and continue whipping until stiff peaks form. 3. Immediately fold whipped whites into maple mixture in three stages, being careful not to deflate. Assembly 1. Top fries with bourguignon, then cheese and gravy. Assembly 1. Carefully pour the mixture, evenly into the 2 chilled pie shells. 2. Place on bottom rack of the oven, and cook at 400°F for 15 minutes. Reduce the temperature to 325°F, and continue cooking for another 35 minutes. 3. To test if fully cooked, gently jiggle the pie, it should move as one cohesive unit. 4. Allow to cool to room temperature, then refrigerate. Yield 1 bowl of poutine Yield 2 pies