Braised Whole Char With Rosé Court Bouillon And Chanterelles Recipes

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CREAMY BRAISED CHANTERELLES AND POTATOES



Creamy Braised Chanterelles and Potatoes image

The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.

Provided by Julia Moskin

Categories     vegetables, main course

Time 2h

Yield 4 to 6 main course servings, 8 to 10 appetizer servings

Number Of Ingredients 7

1 to 1 1/2 pounds fresh chanterelle or shiitake mushrooms
1 tablespoon unsalted butter
1 1/2 cups heavy cream (not ultrapasteurized)
1 1/2 cups crème fraîche or smetana (Russian sour cream)
1 tablespoon kosher salt, plus more to taste
2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1-inch pieces
Crusty bread, for serving (optional)

Steps:

  • Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
  • In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
  • In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
  • After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
  • When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
  • Serve hot, mopping up the sauce with crusty bread, if desired.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED RABBIT WITH LIGURIAN CHICKPEA CAKE AND CHANTERELLES



Roasted Rabbit with Ligurian Chickpea Cake and Chanterelles image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 24

4 tablespoons minced shallots
1teaspoon minced garlic
2 tablespoons unsalted butter, plus 1 tablespoon
8 ounce shiitake mushrooms, stems removed, finely chopped
1/2 tablespoon chopped fresh thyme, plus another 1/2 tablespoon, plus to taste
1 ounce white wine, plus 1/2 cup
1 teaspoon kosher salt, plus more, to taste
Pinch cayenne pepper
1 whole rabbit, deboned
1 tablespoon Dijon mustard
6 slices uncooked bacon
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
3 tablespoons creme fraiche
4 ounces chicken stock
1 cup salad greens, such as arugula and watercress
1/2 cup blanched fava beans or English peas
1/2-pint cherry tomatoes, cut in half
1 small bulb fennel, shaved thinly
1 lemon, juiced
1/4 pound fresh wild mushrooms, such as chanterelles
Chickpea Crepes, recipe follows
1/2 cup chickpea flour
1/2 cup water
Olive oil, for sauteing

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes. Deglaze with 1 ounce of white wine and cook until dry. Season with kosher salt and cayenne, to taste, and set aside to cool.
  • To prepare rabbit, remove hind legs. Keep the belly flap attached to the loin. Rub the loin with mustard and remaining thyme. Roll the belly flap around the loin. Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon.
  • Season rabbit leg/thigh and loin with kosher salt and pepper. In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon. Sear for 10 to 12 minutes. Remove from pan and rest in a warm spot. Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2. Season with salt and fresh thyme. While the sauce is reducing, cook the loin until medium, about 5 minutes.
  • Remove the flap and julienne. Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil.
  • Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate.
  • To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe. Slice the loin into 3 pieces, and fan out. Sauce the plate with the pan juices and garnish with sauteed wild mushrooms.
  • In a small bowl, whisk the chickpea flour into the water
  • Heat a crepe or small saute pan. Add olive oil until almost smoking. Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan. Cook until edges start to brown. Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan. Keep crepes under a cloth until time to plate dish.

GE COURT BOUILLON



Ge Court Bouillon image

Provided by Alton Brown

Time 28m

Yield Yield: 2 cups

Number Of Ingredients 9

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1/2 celery rib, chopped
1 garlic clove, chopped finely
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf

Steps:

  • Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

LEG OF LAMB STUFFED WITH APPLE WOOD SMOKED CHEVRE AND GOLDEN CHANTERELLES



Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 boneless leg of lamb (about 3 pounds)
3 tablespoons unsalted butter
1/2 pound golden chanterelle mushrooms, sliced
3 ounces shallots, minced
Salt and ground black pepper
1 pound Apple Wood Smoked Chevre (or plain chevre), sliced into pieces
Butcher's string or twine
4 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Pound the lamb with a meat mallet until it is 1 1/2-inches thick. In a large saute pan with butter on medium heat, add the chanterelles and saute until dark brown in color. Set the mushrooms aside until needed.
  • Season the interior of the leg with the shallots, salt, and pepper. Lay the chevre and Sauteed mushrooms evenly down the center of the pounded out leg. Roll the leg into the shape of a log and tie with butcher's string to hold the round shape. Season the exterior of the leg with salt and pepper.
  • In a large saute pan with the olive oil on medium-high heat, sear all sides of the lamb. Place the seared leg onto a wire rack with a baking tray underneath. Place the leg in the oven and roast for approximately 1 hour, or until desired internal temperature has been reached. For rare lamb, roast to an internal temperature of 140 degrees F. and 170 degrees F. for well done.
  • When the pan is removed from the oven, let the lamb rest for 10 minutes at room temperature before slicing. This will prevent the juices from leaving the lamb and drying out the meat.

TARTAR OF ARCTIC CHAR WITH PELEE ISLAND WHITE FISH CAVIAR, YUKON GOLD PANCAKE, AND ICE WINE-THYME ICE



Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice image

Provided by Food Network

Categories     appetizer

Time 51m

Yield 1 serving

Number Of Ingredients 21

8 ounces skinless, boneless Arctic char, finely diced
1 ounce shallots, minced
1 ounce caper, minced
1 anchovy fillet, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1 tablespoon minced chives
Salt and pepper
5 ounces warm waxy potatoes, like Yukon Golds, riced
1 egg
1 tablespoon creme fraiche
2 tablespoon all-purpose flour
Salt and pepper
1 tablespoon unsalted butter
4 ounces Inniskillin Ice Wine
1/2 teaspoon picked thyme leaves
Ice cube tray
1 teaspoon creme fraiche
1 teaspoon caviar
Extra virgin olive oil

Steps:

  • For the Tartar: Combine char with shallots, caper, anchovy and olive oil. Add lemon juice, hot pepper sauce, and chives. Season, to taste, with salt and pepper.
  • For the Pancake: Working quickly while potatoes are still warm (not hot!), stir 1 egg into the potatoes until well incorporated. Stir in creme fraiche, then flour, and season with salt and pepper. Consistency should be slightly thicker than pancake butter. In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter. Cook pancakes for one and half minutes per side. Reserve on paper towel until ready for serving.
  • For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously. Ladle one ounce of ice wine mixture into each ice cube tray section. Freeze for one hour or until just frozen. Place ice in a small bowl just before serving and lightly crush with a fork.
  • With a ring mold, place tartar in middle of a serving plate. Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar. Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish. Serve immediately.

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