PAIN DE MIE STUFFING WITH JERUSALEM ARTICHOKE AND SUNFLOWER SEEDS
Chef Zachary Golper, Bien Cuit
100g goose fat, duck fat, or butter
25g extra-virgin olive oil
200g Jerusalem artichoke
100g sunflower seeds
3 cloves of garlic
5g sherry vinegar
200g heavy cream
3g fresh thyme or lemon thyme
2 small chicken eggs or one duck egg
*Cut 1/2 loaf of pain de mie into 1/2” cubes.
Heat 100g goose fat, duck fat or butter in a large saucepan, combined with 25g fresh olive oil until melted. In the saucepan quickly toss the cubes with the oil and 3-5g salt, stirring with a spoon until the fat is evenly distributed.
*Place cubes on a sheet tray and toast at 350f for about 5 minutes. Shuffle cubes with a spatula and toast for another 3-5 minutes until all cubes are an even golden color. Remove from oven and allow to cool.
*Slice 200g Jerusalem artichoke in thin coins or dice them to 1/4”.
Dice 100g shallots to the same size.
*In the same pan that has residual fat, heat to very hot and toss in your artichoke and shallot, searing them quickly with a pinch of salt. Remove from heat after 1 minute or so. Set aside.
*Toast 100g sunflower seeds in oven for approximately 6-8 minutes until they begin to change color and become aromatic. Set aside.
*Combine 3 cloves of garlic (minced) with 10g butter, 5g sherry vinegar, 300g sherry, 200g heavy cream, 3g fresh thyme, large pinch black pepper, small pinch nutmeg nutmeg. Simmer over low heat for about 10 minutes stirring regularly to keep from sticking to the pan. Reduce to half of original volume in a slow simmer.
* In a separate bowl, thoroughly whisk 100g milk with 25g flour and a pinch of salt. Add to the wine reduction and simmer for an additional 1 minute until thickened. Remove from heat, allow to cool. Taste to be sure salt level is sufficient.
*Add one duck egg or two small chicken eggs and whisk thoroughly.
In a bowl, combine the custard, the seeds and the artichoke/shallots with the croutons. Place in a greased casserole. *Bake at 350f for approximately 20-25 minutes.
*Can be served hot or room temperature.
CAMPAGNE STUFFING WITH CELERY ROOT, ROQUEFORT, SHIITAKE AND OIL-CURED OLIVE”
Chef Zachary Golper, Bien Cuit
1/2 loaf Campagne
Room temperature butter
One yellow onion
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
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.