THANKSGIVING

Chef Zachary Golper, Bien Cuit

Ingredients:

Method:

*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.