Scallops, “Confiture de figues” and Prosciutto Powder

Preparation for Confiture de figues (Fig Jam)
Makes about 11 jars x 260g (9.17oz) each

1800g (3.96 lbs) figs of your choice
1700g (3.74 lbs) sugar
1 large vanilla bean
250g (8.81oz) water

Wash figs and pat dry. Cut off stems, cut in half lengthwise and place in pot. Cut vanilla lengthwise, scrape, then add water and sugar. Let rest and marinade overnight. Prepare glass jars.

Cook over medium to high heat, then puree completely or somewhat with hand blender, based on preference. Check often for consistency while cooking (not runny, but like a thick syrup). Place boiling jam in jars and seal with lid, then turn upside down until completely cooled as this will sterilize them. Store for up to one year (keep monitoring the contents) or freeze in appropriate containers.

Preparation for Prosciutto or Speck:
When purchasing Prosciutto or Speck, always request that it be sliced the thinnest the vendor can without ripping or shredding the slice. (It should be see-through like wet paper.)

Place at least six slices in dehydrator for five hours at about 155F (this time will vary based on the fat content and the thickness of the product). Once completely dried and crispy, stuff into spice/coffee grinder and pulse until a very thin powder results.

Preparation for scallops:
The season for Maine scallops begins in early November and finishes in early April, so this is the best time and seasonality to purchase Maine scallops.

Season the scallops with salt and white pepper on both sides. In a skillet preheated on medium to high, add clarified butter. When hot add scallops and cook two to three minutes or until bottoms are browned. Turn over and cook briefly (less than one minute depending on size).

Service:
Place one teaspoon of fig jam on the plate, then place the scallop on top of fig jam. Sprinkle liberally with Prosciutto powder and add a bitter micro green (Arugula) to balance the sweet/salty flavor profile.

Wine Pairing:
Something  light – Semillon Blanc or Riesling    
Braised Rabbit & Sauce Espagnole
2 standard rabbits (approx. 3 lbs. each)
2 large onion—diced ½ inch
5 medium carrots—peeled & cut ½ inch
2 large celery stems—cut ½ inch
1 large leeks—white and light green parts only cut ½ inch
4 medium garlic cloves, smashed
200g (7oz) bacon lardons
170gr (6oz) can of tomato paste
150ml (5.5oz) white wine

Bouquet Garni:
2 fresh bay leaves
4 stems of fresh thyme
10 stems of fresh parsley
2 sprigs of tarragon
6 cups of veal stock
salt and white pepper

Procedure:
Preheat oven to 350F. Bring veal stock to the boil. Quarter rabbit and reserve saddle/ribs for future use. Over high heat, add canola oil to a large saucepan. Season eight rabbit legs with salt and white pepper, then sauté until medium brown. Once complete, place on separate tray lined with paper towel. Continue working in batches until all is complete. Add bacon lardoons until browned, transfer to Dutch oven.

In the same hot pan, add all vegetables (onions, carrots, celery, leeks and garlic) and cook for seven minutes, tossing frequently. (This is just enough to caramelize the surface of the carrots without burning the leeks.) Add the tomato paste and continue stirring until everything is coated in the paste. Remove and toss into Dutch oven. Deglaze pan with white wine lifting all the sucs and pour into Dutch oven. Tie parsley, thyme, tarragon and bay leaves with butcher’s twine (Bouquet Garni). Place into Dutch oven with meat on top of vegetables, add boiling stock.

Cut parchment paper to make a lid and insert. Seal top opening with aluminum foil and place heavy lid on top. Slide into oven on middle shelf and braise for 1½ hours. Check contents (meat should be falling of the bone with ease). If not, leave another ½ hour.

Carefully remove meat and place into deep tray or large pot. Strain contents into a China cap placed inside a chinois. Push for maximum extraction. Discard cooked vegetables. Place liquid in a saucepan and bring to boil, skimming impurities as they rise to the surface.

Meanwhile, pull meat in small strips or use knife to mince (do not cut smaller than ¼ inch), pour a splash of liquid onto meat to moisten. Reserve the portions to be used for the agnolotti. Cover remainder and refrigerate no longer than three days.

Pasta for the Agnolotti
200g Flour (7oz)—¼ Semolina and ¾ all-purpose flour
2-3 whole eggs
5g salt (1 tsp.)
10ml olive oil (.33oz)

Procedure:
On a work counter, mix flours together and form a well in center. Pour eggs, salt and oil into well and mix with a fork until the flour has adsorbed all the liquid. When all ingredients are mixed, form the dough into a ball and knead for 10 minutes. (It will become very smooth and tough in texture.) Form into a ball again and cover in plastic. Refrigerate the remainder for a minimum of one hour.

Connect pasta machine. Cut dough in half and flatten one piece at a time. Set machine on widest setting and commence feeding dough through rollers. Fold in half or into thirds and repeat process until it becomes smooth and satiny.

Start on the next lower number (narrowing the space) and run dough through at least twice, so it becomes thinner and longer. Work until it is at No. 4 or 2mm (1/16”) thick.

Leave long dough band to dry five minutes (it should be pliable, not dry or sticky or too moist).

Place one teaspoon of braised meat an inch apart on one side in a little mound, then fold over and press together. Cut out shape.
Place into salted boiling water and cook until just tender (al dente). Remove. Let dry and rest.

Finish:
Heat pan. Add large knob of butter, sage leaves, salt and white pepper. Add agnolotti and cook three minutes, stirring or tossing until butter is browned and sage flavor has been released.

Plate with some black winter truffles, juliennes, chanterelles, Thai basil micro and pork rillons (rectangular shape pork belly/bacon).

Wine Pairing:
Pinot Noir or Very Oaky Buttery Chardonnay    

Green & White Asparagus & Black Winter Truffle Vinaigrette

Ingredients:
A:
40g (1.41oz) Dijon mustard
5g (1tsp) garlic
46g (1.62oz) shallots
60g (2.10oz) Sherry vinegar
salt & white pepper

B:
110g    (3.88oz) olive oil
30g (1.05oz) truffle oil
20g (.70oz) black winter truffles—minced

C:     FINISH
7g (1tsp) chives, tarragon
5g (1tsp) shallots—very fine ciseler
10g (2tsp) micro sweet Chinese cabbage
3g (1tsp) micro Bull’s Blood
78g (2.75oz) green asparagus (4 stems)
70g (2.46oz) white asparagus (3 stems)
    
Place all “A” ingredients in blender and process. Add “B” ingredients in a slow stream so as to emulsify, then fold in the minced truffle. Reserve.

Peel asparagus, blanch in salted water, then refresh in salted ice bath. Cut to desired length and refrigerate until ready.

In a bowl, place one serving of white and green asparagus, two tablespoons of vinaigrette, shallot ciseler and fine herbs, salt and white pepper. Coat asparagus.

Plate one or two white and reverse direction of green and sprinkle sweet micros and sorrel. (It can be also finished with truffle slices for main appetizers size, although more asparagus would be used.)

Texture: This dish, which is served cold, has been designed specifically to “re-zing” the palate in between two heavy game meat dishes and works just like you would use Prosecco to cleanse the palate.

Wine Pairing:
Glass of Prosecco  

Wild Boar Braised Ribs in Red Wine

It was Auguste Escoffier who standardized and developed the norm for beef bourguignon. This, like many other similar recipes, is further enhanced by removing impurities along the way, such as skimming the stock, straining fatty oils and reintroducing vegetables garnishes, so that carrots are vivid in color, mushrooms are intense in flavor and onions remain intact. This changes the final delivery of the meal from a rustic dish to an elegant, high-end restaurant quality.

The following recipe will lend itself to any 2nd or 3rd category protein such as deer, beef, chicken, pork, etc. (Cooking times will vary.)

Ingredients:
3000g (6.7 lbs) bone-in ribs
2 medium to large onions diced ½ inch
10 medium carrots peeled and cut ½ inch
20 small to medium Cremini cut ¼ inch
12 medium shallots diced ¼ inch
2 large leeks white and light green parts only cut ½ inch
10 medium to large garlic cloves smashed
2 bottles of Cabernet Sauvignon (750ml each)

Bouquet Garni:
4 fresh bay leaves
8 stems of fresh thyme
10 stems of fresh parsley
8 cups of beef stock
salt and white pepper

Procedure:
Preheat oven to 350F. Place beef stock in pan and heat to boiling point. Remove any silver skin and trim meat to 1 ½ inch x 1 inch thick. Place on tray and season all sides with sale and white pepper. Heat sauté pan over high heat, add canola oil. When close to smoking, place meat cubes in. Sear and brown all sides by rotating meat cubes. Once complete, place on separate tray lined with paper towels. Continue working in batches until complete.

In the same hot pan, add onions, mushrooms and carrots. Tossing frequently, cook five minutes or just enough to caramelize the surface of the carrots without burning. Remove and place in Dutch oven. Deglaze pan with some red wine lifting all the sucs and pour into Dutch oven. In same hot pan add leeks, garlic and shallots; sweat about five minutes tossing frequently. Deglaze pan with wine and pore into Dutch oven. Tie parsley, thyme and Bay leaves with butchers twine (Bouquet Garni) and place into Dutch oven. Place meat on top of vegetables, add remaining wine and boiling stock.

Cut parchment paper to make a lid and insert. Seal top opening with aluminum foil and place heavy lid on top. Slide into oven on middle shelf. Braise for 2 ½ hours. Check contents and meat, which should be falling of the bone with ease. If not, leave a further half-hour.

Carefully remove meat and separate bones. Place meat in deep tray or large pot. Discard bones.

Strain contents into a China cap placed inside a chinois. Push for maximum extraction. Discard cooked vegetables. Place liquid into a sauce pan and bring to boil. Skim impurities as they raise to the surface. Pour liquid onto meat. Cover and refrigerate for one to three days maximum.

Garnishes:

Gratin Dauphinois: (for 4 servings)
500g (17.5oz) Yukon Gold Potatoes
250ml (9oz) heavy cream
4 stems of fresh chyme
2 fresh Bay leaves
2 garlic cloves
25g (1oz) Gruyere Cheese—grated with a micro plane
salt and white pepper

Procedure:
Preheat oven to 375F
Combine cream, thyme, Bay leaves and one smashed garlic into pot. Over low heat, bring to simmer and let steep. Taste and season with salt and white pepper.

While cream is heating, peel potatoes. Use mandolin to slice 1/16 – 1/8 inch thin. Remove Bay leaves and thyme from cream. Place potato slices into pot until the liquid is warm and can be touched without burning.

Rub gratin dish with garlic clove, then place potatoes in even layers and grate a light dusting of cheese for each layer. Continue for each layer. Grate remaining cheese evenly on final layer. Pour remaining cream slowly over layers. Place the gratin into the middle shelf of oven and bake for 40 minutes.

Test with needle as the potatoes should offer no resistance and be very tender and nicely browned on top. Reserve to the side.

Pearl Onions – Glacer a blanc (for 4 servings)
12 yellow pearl onions
12 red pearl onions
2 Tbsp sugar—divided
knob of butter

Procedure:
Keep the two different colored onions separate and place in two containers. Pour hot water over and let steep. When skins are soft, peel and trim root as necessary. Place onions in pan to accommodate single layer. Add cold water halfway up the side of onions. Add butter, salt and sugar. Cover with parchment lid and bring to boil. Lower temperature to medium and cook until tender. Remove parchment lid and cook further until the liquid is a thick glaze. Season and serve. The same procedure is done for the other colored onion. Keep separate or the red color will affect the white onion.

Bacon and Mushrooms (for 4 servings)
115g (4oz) bacon cut into 3/8 inch lardoons
200g (7oz) small Cremini mushrooms
1 Tbsp of butter

Heat saucepan to medium. Spread lardoons in single layer and sauté until golden brown and slightly crispy. Remove and drain on paper towel, then reserve.

Trim mushroom stems flush with caps; half or quarter based on size. Place in bacon fat along with butter. Sauté until golden brown. Season and combine with bacon.

Carrots (for 4 servings)
10 baby Globe carrots
knob butter
2 stems of fresh thyme
1 fresh Bay leaf

Trim green tops, leaving 1/4 inch. Wash and peel carrots keeping their natural shapes. Slice on mandolin or quarter.

Add carrots and aromatic elements to pot of salted cold water and bring to rolling boil. Cook four minutes (just undercook so there is resistance). Remove and place in iced water bath. Dry on paper towel and reserve.

Haricot Verts (for 4 servings)
As many French beans as people would like to eat.
knob butter
2 stems of fresh thyme
1 fresh Bay leaf
2 Tbsp chicken stock

Wash and trim bean stems. Add carrots and aromatic elements to pot with salted cold water. Bring to rolling boil. Cook six minutes or until not quite tender. Remove and place in iced water bath. Dry on paper towel and reserve.
When ready to serve, heat small saucepan with butter and chicken stock and beans. Cook till tender and liquid has glazed. Serve immediately.
 

Finish:
Preheat oven to 450F.
This is where one needs to work fast and methodically to ensure all the efforts of your labor come to fruition.

Remove meat from sauce. Cook down sauce in large saucepan until it is napant (approximately 15 minutes).

In the meantime, cut gratin to desired shape and portion. Place on sizzle platter in oven seven to ten minutes until warmed through.
Place meat on sizzle platter in oven for seven minutes to warm through. Place mushrooms and bacon on sizzle platter for four minutes to warm through. Place pearl onions on sizzle platter for four minutes to warm through. Place carrots in small saucepan with butter and chicken stock on high to warm through. Liquid will become a glaze in four minutes. Place verts in small saucepan with butter and chicken stock on high to warm through. Liquid will become a glaze in four minutes.

On heated plates, commence arranging food as you desire, adding the sauce last and finishing with some “fleur de sel” along with an micro greens to further enhance the flavors (snow peas, chervil, parsley).

Wine Pairing:
Bold Shiraz with heavy but smooth tannins
Merlot on the sweeter side
Cabernet Sauvignon  - full bodied  

Duo Winter Ice Cream*

Cinnamon Ice Cream with Candied Walnuts
250ml (8.81oz) milk
1 cinnamon stick, broken
4 egg yolks
85g (2.99oz) granulated sugar
1/8 tsp ground cinnamon
250ml (8.81oz) heavy cream
75g (2.64oz) candied walnuts

The Candied Walnuts
125g (4.40oz) granulated sugar
water
(1) drop of lemon juice
75g (2.64oz) walnut halves

Procedure for Candied Walnuts
Make a caramel with the sugar, enough water to moisten it, and the lemon juice. When the caramel is done, remove from heat. Add the walnut halves and stir gently to coat with the caramel. Remove each walnut separately with two forks and transfer to a nonstick silicone mat to cool. Coarsely chop half of the nuts for the ice cream and place in the freezer. Leave the other half whole and hold at room temperature.

Procedure for Cinnamon Ice Cream
Heat the milk with the cinnamon stick. L.et steep

Whisk the yolks with the sugar and the ground cinnamon (blanchir).

Remove the cinnamon stick from the hot milk and temper the yolk-sugar mixture with some of the milk. Combine the remaining milk with the tempered mixture. Cool over an ice bath. When cool, add the heavy cream. Process the custard in the ice cream machine. Extract the ice cream from the machine and fold in the frozen candied walnut pieces. Reserve.

 
 
Burnt Orange Ice Cream

300g (10.58oz) granulated sugar
juice of (4) oranges and (1) lemon
grated zest of (4) oranges
60ml (2.11oz) Grand Marnier
946ml (33.360z) milk
16 egg yolks
150g (5.29oz) granulated sugar
473ml (16.86oz) heavy cream

Procedure:
Make a dry caramel with 300 grams of the sugar. Add the orange and lemon juice carefully to the caramel along with the Grand Marnier. Set aside. Infuse the milk with the zest. Heat and let steep. Make a crème anglaise with the milk, egg yolks, and 150 grams of the sugar. Add the caramel and the cream to the crème anglaise. Process the mixture in the ice cream machine and reserve.

Finish:

Using a large deep tablespoon, make a quenelle from each ice cream and place on plate. Finish with orange rind for the Burnt Orange Ice Cream and use one of the reserved whole candied walnuts to place on top of the Cinnamon Ice Cream.

*Ice cream recipes courtesy of The French Culinary Institute.

Wine Pairing:
Glass of Amaretto, Grand Marnier or Expresso

Recipes courtesy of Chef James Saftich (www.ourprivatechef.com or 917-640-2440).