September's Andiamo Cooking School Winner

These recipes are courtesy of Chef Jim Oppat of Andiamo:

Braised Beef Stew

Ingredients:  for 2 quart yield

2 oz.  Pancetta, chopped
As needed  Salad oil
8 oz.  Onions, diced
2 cloves  Garlic, minced
1 lb.  Beef shank meat, small dice
   (You may use beef, venison, turkey, veal or pork)
1/4 oz  Hungarian Paprika (4 Tablespoons)
2 Tb  Flour
1 Tb  Tomato paste
1 1/2 qt.  Brown Beef stock
1   Standard Sachet d' Epices to include  1 tsp. Thyme
   1/2 tsp. Caraway seeds, 1 Bay leaf, 1/2 tsp. Marjoram
   1/2 tsp. Peppercorns
1 cup  Potatoes, peeled and diced small
1 cup  Mushrooms, quartered
as needed  Salt and pepper to taste

Garnish:   Potato gnocchi, sour cream dollop and grated lemon rind

Method:
1.  In a heavy bottom soup pot or crock render the pancetta with some oil over low heat.

2.  Raise the heat to medium. Brown the meat and remove to set aside. Add the onions and sauté until light brown. Add the garlic and sauté for 1 minute.

3.  Add the paprika and sauté' the mixture briefly.

4.  Add the flour and tomato paste and stir them in well.

5.  Add the stock and Sachet d' epices. Bring the mixture to a simmer. Return the meat to the pan and simmer slowly for 45 minutes to 1 hour, or until the meat is tender.

6.  Add the potatoes and continue simmering the soup until all of the ingredients are very tender.

7.  Adjust the seasoning to taste with salt and pepper. At the time of service.
Garnish with par-cooked gnocchi, small dollop of sour cream and grated lemon zest.

 

Fregola with Shrimp, Cilantro and Feta

Ingredients:

4  Garlic, cloves
1  Jalapeno’ pepper, seeded
1 cups Fresh Cilantro
1 cup Cream
1 ½ Tbs. Lemon juice

12 oz.  Fregola pasta (can substitute Israeli couscous)
8 oz. Butternut squash, peeled, diced
1 lb. Cooked shrimp, peeled and cleaned

4 oz Feta cheese
1/3 cup Kalamata olives, pitted, sliced
½ cup Diced tomatoes
As needed Salt and Pepper to taste

Method:
1. With a food processor running, drop the garlic, and jalapeno and chop fine. Add the cilantro and chop fine. Add cream and mix using the on and off button. Scrapping sides of processor, until blended and thick. Add lemon juice. Season with salt and pepper.

2. Meanwhile cook the couscous in a large pot of boiling salted water, adding squash to pasta after five minutes, cook until the pasta and the squash are tender but still firm to the bite.

3. Drain. Place the shrimp, cream mixture, feta cheese, tomatoes and olives in a bowl.

4. Pour the hot pasta and squash in a colander then on top of the shrimp mixture.

5. Cover with saran and let the heat of the pasta warm all of the ingredients.

Lemon Thyme Dumplings

Ingredients:

1 lb. Cake flour
4 tsp. Baking Powder
1 tsp. Salt
1/4 tsp. Ground Sage
2 tsp. Fresh Thyme, Chopped
1/4 tsp. Marjoram
pinch  White pepper
2 tsp. Sugar
1 Tb. Lemon rind grated

1 1/2 to 2 cups   Milk (Variable)

Method.

1.  Mix all dry ingredients together, add herbs and lemon rind.
2.  Add Milk and mix lightly. Do not over mix. It should have the consistency of a stiff batter.
3.  Scoop Dumplings with a small Ice cream Scoop into Simmering Stock or on top of the stew. Cover and steam until tender.

Sauce Veloute
Ingredients:

2 quarts  White chicken stock
2 cup  Assorted root vegetables (carrots, parsnips, celery)
as needed  Pale roux
as needed  Salt, white pepper
as needed  Lemon juice
as needed  Heavy crème

Method:

1. Heat stock to the high simmer.  Whisk in the roux, small amounts at a time, until the sauce has a nape consistency.
2. The sauce must then cook at a very low setting for 20-30 minutes to allow the roux to cook out.
3. Strain the sauce through a chinois and return to the heat.
4. Add the mushrooms and allow them to poach in the sauce.
5. Season accordingly with crème, lemon juice, salt and pepper.

Panna Cotta
Ingredients:
1 qts.  Whole Milk
1 qts.  Heavy Crème
12 oz  Sugar
½ Cup  Gelatin, Granulated
1 each  Vanilla Bean
1 each  Roasted pumpkin from below

Method:
1. Bring all ingredients to a boil in a small saucepan while constantly whisking.
2. Add the roasted pumpkin puree to achieve desired taste.
3. Add flavoring if desired, pour into molds and chill thoroughly before service.
4. Serve topped with cranberry chutney.


Roasted Pumpkin Puree

1. For the above recipe use 1 small pie pumpkin that has been thoroughly washed and halved.
2. Remove all of the seeds and loose strands.
3. Season the cavity with brown sugar and place in baking dish cut side down.
4. Add small amount of water and wrap tightly with foil.
5. Roast in 350 F until tender.
6. Scoop out the flesh from the skin and puree into the above mixture.

 


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