West: The Cookbook
Warren Geraghty, Jim Tobler
Format: PDF / Kindle (mobi) / ePub
carrots, onion, celery, garlic and thyme to the hot pan and roast 1 onion, chopped 4 ribs celery, chopped 2 cloves garlic, chopped 2 sprigs thyme %cup red wine 2 cups chicken stock (page 231) 2 lamb tongues, soaked in cold water for 24 hours 2 tsp balsamic vinegar %cup flour 4 cups vegetable oil for deep frying until browned, about 6 minutes. Add wine, then cook until it is reduced by half, about 10 minutes. Add chicken stock and bring to a boil. Add shoulder and tongues and cover the pan.
ginger ice cream, poached apple and brown sugar sauce PATE BRISEE 414 cups flour 1 tsp salt 1 lb + 2 oz cold unsalted butter, Serves 6 T his dish includes a recipe for pate brisee, one of the most versatile types of pastry dough; leftover pate brisee will freeze very well. cut into %-inch cubes 1V3 cups cold water PASTRY CREAM PATE Chill in the refrigerator for 'h tsp vanilla extract 4 tsp flour 1 cup whole milk 1 cup whipping cream 4 egg yolks 'h cup sugar finely diced (about 2 tsp)
CILANTRO 1 cup vegetable oil for deep frying 1 sprig cilantro, leaves picked off and stem discarded Remove all excess flesh from inside the skin by scraping it with the back of a knife. Heat a non-stick pan on medium heat, add the remaining I tsp of olive oil and then place a second, smaller pan into the oil so as to grease the bottom of the second pan (make sure the bottom of the pan is clean). Lift the top pan and spread out the skin in the bottom pan. Place the small pan on top of the
(page 231) 2 tsp cold unsalted butter \4 oz flat-leaf parsley, chopped (about 2 tsp) 4 cups vegetable oil, for deep frying 7 oz arugula then add chicken stock and cook until liquid is reduced to a sy rup, about 5 minutes. Add butter and whisk to emulsify. Add parsley and season with salt and pepper. Keep warm. ° Preheat the oven to 400 F. In a large ovenproof saute pan, heat the remaining high heat. Add quails and sear about 2 I Tbsp of olive oil on minutes, turning once, until both sides
about 5 minutes on each side, being careful not to burn the meat. Remove pork from the pan. Add carrot, celery, onion, garlic, thyme and bay leaf to the pan. Sweat until sof t but not browned, about I5 minutes. Put the pork back in the pan and cover the entire roll with water. Place in the oven and braise for 3 hours until pork is sof t to the touch. Remove the pork from the liquid and allow it to rest for about 20 minutes, uncovered. While the pork is still slightly warm, roll it very tightly in