Rustic Artichoke Soup

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes, cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoons unsalted butter
Salt

Directions

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Rustic Artichoke Soup

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoon unsalted butter
Salt

DIRECTIONS

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Pork Loin and Potatoes with Rosemary, Leeks & Cream

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin
Salt
Pepper
¼ medium yellow onion, chopped medium
1 Yukon Gold potato, chopped
1 small leek, sliced
1 tablespoon butter
3 tablespoons cream
2 tablespoons fresh rosemary, chopped fine

DIRECTIONS

Preheat oven to 400°F.

Season the pork loin with salt and pepper. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 20-25 minutes, or until pork is cooked all the way through. Slice and serve!

Beef Short Ribs, Potato Puree, and Brussels Sprouts

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For the beef

2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil

Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.

Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 minutes, and chill well in an ice bath. Refrigerate.

For the potatoes

2 pound small Yukon gold potatoes, peeled
Sea or kosher salt
1 cup heavy cream
1 cup milk
3 sticks butter

Preheat oven to 400°F. Bring the potatoes to a boil over high heat in well salted water. Drop to a simmer, and cook until they crush easily. Drain well, then transfer to a sheet tray, and place in the oven to dry out. Leave 5 minutes, but do not allow potatoes to take on any color. Warm milk and cream in a small pot on the stove.

Pass potatoes through a ricer or through a tamis or even a mesh strainer into a pot. Do not work potatoes too hard or they’ll get gummy. When all the potatoes have been riced, if they’re still very moist, return them to the oven for a minute. They should be dry and light.

Once the potatoes have dried out, return them to the pot, and slowly start adding milk/cram mixture, and butter. Mix with a rubber spatula over low heat. Add butter and milk slowly, season as necessary, and stop adding butter or milk when the potatoes are soft and creamy rather than stiff and firm. Remove from heat, transfer to a heat proof container, cover tightly in plastic wrap, and keep in a warm spot until ready for use.

To finish

4 cups brussels sprouts, leaves peeled from heads
Sea or kosher salt
Freshly ground black pepper
Canola oil
1 cup fresh parsley
Extra virgin olive oil
Maldon sea salt

Heat a water bath to 49°C/120°F. Warm beef for 30 minutes. Remove from bath, then cut open bags. Discard liquid, dry off beef, and set aside on a rack.

Heat 1 large heavy bottomed pan over medium high heat. Season the beef well with salt and pepper, add 1 tablespoon canola oil to one pan, and add the beef. Sear well on all sides, then remove from the pan to rest.

Heat a second large heavy bottomed pan over medium high heat. Add 2 teaspoons canola oil, then the brussels sprout leaves. Season with salt and pepper, toss through, and allow to caramelize a bit. Keep tossing for 2 minutes, or until the leaves soften and start to change to a darker green color. Remove from the pan to a bowl, add the parsley, and drizzle with extra virgin olive oil.

Set out 4 warm plates. Add a generous swoosh of potato puree. Slice beef thinly against the grain with a very sharp knife, and divide among the plates. Scatter brussels sprout leaves around the plate, season with Maldon sea salt and drizzle with extra virgin olive oil to finish.

Recipe Property of Gabe McMackin

Herbed Home Fries

November 22nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb (about 5-7 potatoes) Yukon Gold or Red Potatoes, cut into cubes
1 onion, chopped
Olive oil
Salt
Freshly ground pepper
¼ cup fresh thyme leaves, chopped
¼ cup fresh flat leaf parsley, chopped
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh basil leaves, chopped

PREPARATION

Preheat oven to 350ËšF.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and pat dry. Toss with oil, salt and pepper and place on baking sheet. Place in oven and cook till
brown and crispy, 15- 20 minutes.

Meanwhile, in a large sauté pan over medium heat, add onions and olive oil and cook till golden brown, 15 minutes.

Once potatoes are removed from oven, immediately toss with fresh herbs and onions, check for seasoning and serve immediately.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

Roasted Herbal Potatoes

October 11th, 2010 § 1 comment § permalink

Serves 15

INGREDIENTS

15 medium Yukon gold, yellow and blue potatoes, cut into thin wedges
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper
1-2 tablespoons olive oil

PREPARATION

Preheat oven to 425° F.
Mix potatoes, olive oil, and fresh herbs in a big mixing bowl and sprinkle with salt and pepper.
Place on a flat cookie sheet and bake for 30 minutes or until soft, yet crisp.

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