Campagne Stuffing with Celery Root, Roquefort, Shiitake and Oil-Cured Olive
Chef Zachary Golper, Bien Cuit
- 1/2 loaf Campagne
- Room temperature butter
- 50g extra virgin olive oil
- One yellow onion
- 150g Tempranillo
- 1g fresh Rosemary
- 1g fresh marjoram
- 100g fresh shiitake (or mushroom of your choice)
- 1 bulb celeriac
- 250g whole milk
- 40g Roquefort cheese
- 50g cured olives
- 2 small chicken eggs or 1 duck egg
- Black pepper
- White pepper
Slice 1/2” slices of half a loaf of campagne. Butter both sides and lightly salt them. Sear both sides (brown) on a cast iron griddle or a large sauté pan (careful not to burn them). Allow to cool. Cut to 1/2” cubes. Set aside.
*In 50g olive oil, sauté one medium sized Spanish onion with 1g minced fresh rosemary and 1g minced fresh marjoram.
Add 100g minced shiitake (or other mushroom of your choice). Sauté on medium heat until onion begins to brown. Sprinkle with 2-3g salt, pinch of black pepper, pinch of white pepper.
Add 150g Tempranillo (or other high tannin, medium acidity red wine of your choice). Scrape any browning stuck to the pan up using a wooden spoon or spatula and stir into the wine reduction.
*Continue to cook and reduce to half of original volume.
Remove from heat. Set aside.
*Trim the skin off of one bulb of celeriac. Cook in a saucepan with 250g milk and 40g of Roquefort cheese on very low heat for approximately 15 minutes or until the tuber is soft and able to smash with the back of a spoon. Remove from heat.
*Combine wine reduction and one duck egg or two small chicken eggs. Whisk all of it together or blend in a blender.
*In a bowl, combine the toast cubes with the custard and 50g minced oil cured black olives then place into a greased casserole. Bake for 20-25 minutes at 410f.
*This can be served hot or at room temperature.