Difficulty : Medium

Active time : 2h 30 min

Yield : 6 servings A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops Ingredients : 

• Parmesan broth:
  • 1 tablespoon butter
  • 1 small leek (white part only), chopped
  • 1 small fennel bulb, chopped
  • 1/2 onion, chopped
  • 1/2 head of garlic, halved crosswise
  • 1 teaspoon tomato paste
  • 1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares
  • 2 fresh thyme sprigs
  • 2 fresh parsley sprigs
  • 8 cups (about) water
• Risotto:
  • 4 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 2 cups low-salt chicken broth
  • 2 cups beef broth
  • 1/2 cup (1 stick) butter
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • 2 cups carnaroli rice or arborio rice
  • 2 cups Pinot Noir
  • 6 ounces white truffle butter
  • 2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
  • 2 tablespoons minced fresh Italian parsley
  • 1 tablespoon minced fresh chives

  How to cook :   Make parmesan broth:

Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.

Make risotto:

Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.

  Wine suggestion:   a White wine : a DO Penedes - Loxarel Cora-Muscat/Chardonnay- 2005 - The acidity and the alcohol are well-balanced. Its aftertaste is persistent and with fruit notes. Flowery, roses and honeysucklem with aromas that remind us of Muscat grapes. Dry fruit appears, represented by hazelnut.

The fresh grape aromas entertain a nice pasta, risotto or paella dish

Bon appétit

FFP Team

(recipe by : Douglas Keane - photo by : Noel Barnhurst) ]]> http://www.phuketfood.com/blog/posts/truffled-red-wine-risotto-with-parmesan-broth/feed http://www.phuketfood.com/blog/posts/roast-turkey-with-black-truffle-butter-and-white-wine-gravy http://www.phuketfood.com/blog/posts/roast-turkey-with-black-truffle-butter-and-white-wine-gravy#comments Thu, 01 Oct 2009 09:49:25 +0000 admin http://www.phuketfood.com/blog/?p=259

Recipe Summary :

Difficulty : Easy

Active time : 1 hr

Start to finish : 1 hr 20 min

Yield : 4 servings

Ingredients :

Baby Chicken

• 2 baby chickens (coquelets)
• extra-virgin olive oil
• salt and fresh ground pepper
• Classic BBQ rub (recipe follows)

For Classic BBQ rub

• 2 tablespoons smoky paprika
• 2 tablespoons kosher salt
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 teaspoon oregano, crushed

How to cook :

Baby Chicken
Build charcoal fire or preheat gas grill. Using poultry shears or a chef’s knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

Classic BBQ Rub
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Wine suggestion:

a Red wine : a AOC Burgundy - Domaine de Brully - 2004 - Pinot Noir - This wine is the model version of what Pinot Noir can produce in its cool climate birthplace of Burgundy, where it can make the world’s best old-ageing red wines. This one is partly aged in oak barrels, and displays a mouthful of berries aromas (raspberries and cherry). Round and supple. Its light body and good acidity matches it well with roasted or braised poultry.

Bon appétit

Brice

(Recipe courtesy Elizabeth Karmel, Girls at the Grill)

Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 4 servings

Ingredients :

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

How to cook :

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

Wine suggestion:

a White wine : a VDP d’Oc - Domaine de l’Engarran - 2004 - Sauvignon Blanc - This vineyard is arguably one of the best in the Languedoc Region, always striving to improve its quality. It displays very developed and sophisticated aromas of grapefruit and lynchee. Crisp and powerful taste of kiwi and pineapple mixed with flowers. Long finish of buttered toast. It is definitely a vin de pays at its best, deserving an AOC ranking. This full-bodied white wine pairs well with grilled fish, as well as with medium-spicy Thai curries.

Bon appétit

Brice

(photo by: Romulo Yanes)

Recipe Summary :

Difficulty : Easy

Active time : 20 min

Start to finish : 20 min

Yield : 2 servings

Ingredients :

• 2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
• 1 1/2 tablespoons butter, room temperature
• 1 12-ounce rib-eye steak
• 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup finely chopped shallots
• 1/2 teaspoon (packed) dark brown sugar
• 4 cups (lightly packed) arugula
• 2 large lemon wedges

How to cook :

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Wine suggestion:

a Rosé wine : a AOC Corsica - Bio Wine - Domaine de Torraccia - 2004 - Nielluciu / Sciaccarellu / Grenache - This dry and aromatic rose wine is a perfect choice when there is both red meat in brown sauce and raw seafood on the table, as it can go along with both extreme. It matches best with any salad and, of course, those who had the chance of discovering Corsica will enjoy it best when chilled as an aperitif with good friends on a veranda.

Bon appétit

Brice

(Recipe by The Bon Appétit Test Kitchen - photo by: Misha Gravenor)

Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 6 servings

Ingredients :

• 3 1/2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 cup thinly sliced shallot
• 3/4 lb cremini (Swiss brown) mushrooms, trimmed and halved (quartered if large)
• 3 tablespoons sour cream at room temperature
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• Accompaniment: buttered wide egg noodles

How to cook :

Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

Wine suggestion:

a Red wine : a AOC Burgundy - Domaine de Brully - 2004 - Pinot Noir - This is the model version of what Pinot Noir can produce in its cool climate birthplace of Burgundy, where it can make the world’s best old-ageing red wines. This wine is partly aged in oak barrels, and displays a mouthful of berries aromas (raspberry and cherry). Round and supple. Its light body and good acidity matches it well with beef or veal whether roasted, braised or with a brown or red wine sauce.

Bon appétit

Brice

(Recipe by epicurious.com)

Recipe Summary :

Difficulty : Medium

Active time : 2 hrs 1/2

Start to finish : 12 hrs

Yield : 10 servings

Ingredients :

Cucumber Soup

• 3 large seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
• 1 small russet (baking) potato (1/4 pound)
• 1 medium onion, chopped
• 1 medium carrot, chopped (1/2 cup)
• 1/2 celery rib, chopped
• 1 large garlic clove, chopped
• 1 bay leaf
• 1 (3-inch) fresh thyme sprig
• 2 tablespoons unsalted butter
• 4 cups water
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons saltScallop and Sole Mousselines
• 1/2 lb sea scallops, tough muscle removed from side of each if necessary
• 1/2 lb sole fillet, cut into 1-inch pieces
• 1 tablespoon lightly beaten egg white
• 1 cup chilled heavy cream
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Large pinch of freshly grated nutmeg
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh dill

• Special equipment: parchment paper; 10 (2-oz) metal timbale molds (2 inches in diameter)

• Garnish: thinly sliced smoked snowfish; fresh chives or fresh dill sprigs

How to cook :

Cucumber Soup
Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.

Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.

Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.

Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup’s bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

Cooks’ note: Soup can be made 2 days ahead and chilled, covered.

Scallop and Sole Mousselines
Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.

Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered — still in ice bath — until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.

Put oven rack in middle position and preheat oven to 350°F (~180°C).

Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.

Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.

Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

Cooks’ note: Mousselines can be baked 1 day ahead and cooled completely in molds, then chilled in molds, covered. Bring to room temperature, then reheat in a hot water bath in oven about 15 minutes.

Wine suggestion:

a White wine : a DO Penedes (Spain) - Loxarel Gaia - 2005 - Sauvignon Blanc - This wine is powerful, perfumed, with musky notes and aromas that remind Valerian. Later, exotic fruit fragrances appear. Harmonious, perfect balance between the acidity and the alcohol. The aftertaste leaves a pleasant trace that invites us to repeat ! This light-bodied Sauvignon Blanc can be enjoyed as an aperitif and also matches fish in white sauce, vegetable soup and hard cheese.

Bon appétit

Brice

(photo by: George Whiteside)