ABOVE: Chef Melissa Makarenko, Resto Gare TOP LEFT: Confit de Canard avec Cassoulet Blonde BOTTOM LEFT: Boeuf à la Bourguignon
Boeuf à la Bourguignon
Chef Melissa Makarenko, Resto Gare
INGREDIENTS Boeuf Bourguignon 2 cups mixed mushrooms, cut in half 1 / 2 cup canola oil 1 / 2 lb whole bacon, cut into 1 inch cubes 2 1 / 2 cups red wine 1 / 2 cup all purpose flour 1 / 2 can tomato paste 1 1 / 2 L beef stock 3 carrots, peeled and cut into wedges 2 cups pearl onions 2 celery stalks, cut into wedges 1 kg boneless beef stewing meat, cleaned and cubed Ricotta Gnocchi 1 lb or 3 cups ricotta cheese 1 whole egg 1 / 8 tsp nutmeg, grated 2 cups all purpose flour 2 Tbsp kosher salt 3 Tbsp parsley, finely chopped 1 tsp lemon pepper zest of 1 / 2 lemon 1 / 4 cup red wine ciao! cooks
1 Tbsp butter 1 tsp garlic, finely minced
METHOD Boeuf Bourguignon 1. Sauté bacon and mushrooms until brown, about 5 mins, on medium high heat. 2. Add wine to sauté mixture, and allow to reduce by half. Add beef stock, and reduce by a quarter. 3. Dust beef with salt, pepper and flour. 4. Brown the meat on all sides, in a hot frying pan lined with canola oil, on high heat for about 3 mins. 5. Combine meat, onions, carrot, celery and mushroom wine sauce in a large braising pan, and cover with tin foil. 6. Braise in the oven, heated to 400 ° F, for 2-3 hours, until meat is tender but not falling apart. Ricotta Gnocchi 1. Using the dough attachment on your mixer, combine eggs, ricotta, nutmeg, salt, lemon zest and pepper. 2. Once combined, add flour until dough begins to form a ball. It should feel slightly tacky, but not wet. 3. Allow to rest in the refrigerator overnight. 5. Using both hands, roll out the dough working outwards from the middle, to create long logs. 6. Flour logs thoroughly, and cut into pieces approximately 1 inch wide. 7. Drop gnocchi into salted boiling water. When gnocchi floats to the surface, allow to cook for an additional 2 mins. 8. Strain from boiling water, and place in ice water until gnocchi is cool to touch. Drain. 9. Cover gnocchi in olive oil, or any flavoured oil, until needed.
ASSEMBLY 1. To serve, saute gnocchi in a pan with garlic and shallots. 2. Add wine, and finish with butter. 3. Serve hot with Boeuf Bourguignon. Yield 6 servings
Confit de Canard avec Cassoulet Blonde
Chef Melissa Makarenko, Resto Gare Note: Duck Sausage available at De Luca ' s
INGREDIENTS Confit de Canard 2 cups salt 2 cups sugar 1 Tbsp juniper berries 6-8 duck legs 2 L duck fat( or high quality canola oil) 12 pieces duck sausage Cassoulet Blonde 3 L white flagolet bean, canned or cooked from dry 1 L white wine 3 L chicken stock, homemade is preferred. 1 cup onion, medium diced 1 cup carrot, medium diced 1 cup celery, medium diced 2 Tbsp garlic, crushed 15 sprigs of thyme 2 cups bacon, chopped into small cubes
METHOD Confit de Canard 1. Coat duck legs in salt, sugar and juniper. Let stand for 24 hours. 2. Rinse, then dry. Pour in duck fat to cover completely, in a large braising pan. 3. Cover the pan with tin foil, and cook at 400 ° F until tender, or approximately 2-3 hours. 4. Thoroughly drain the fat, and season with salt and pepper.
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22 ciao! / feb / mar / two thousand fourteen