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