Trellis Cookbook: Expanded Edition - Softcover

Desaulniers, Marcel

 
9780671748425: Trellis Cookbook: Expanded Edition
Softcover
ISBN 10: 0671748424 ISBN 13: 9780671748425
Verlag: Simon & Schuster, 1992

Inhaltsangabe

The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself.
With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom Pâté, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.
A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.

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Über die Autorin bzw. den Autor

Marcel Desaulniers is the executive chef and co-owner of The Trellis Restaurant. A graduate of The Culinary Institute of America, and now a member of their board of trustees, Desaulniers has received many awards in his lifetime, including the 1983 Food & Wine Magazine's Honor Roll of American Chefs, and COOK'S Magazine first Who's Who of Cooking in America in 1984.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Chapter 1

APPETIZERS

SPRING

Grilled Skewers of Snails and Chicken on Red Pepper Capellini

Serves 8

5 large red bell peppers, halved and seeded

1 cup water

3 1/4 cups all-purpose flour

2 eggs

1 tablespoon olive oil

1 teaspoon salt

1/2 cup cornmeal

10 tablespoons unsalted butter, softened

6 tablespoons minced shallots Salt and pepper to season

12 tablespoons dry white wine

1 tablespoon chopped fresh parsley

2 1/2 tablespoons minced garlic

48 snails (two 4 1/2 -ounce cans of 24/26 count), thoroughly washed

3 tablespoons brandy

2 pounds boneless and skinless chicken breast, cut into 48 pieces (each piece about 1 inch square)

1 tablespoon fresh lemon juice

EQUIPMENT: Paring knife, film wrap, 2 1/2 -quart saucepan, measuring cup, food processor, rubber spatula, measuring spoons, cutting board, fork, pasta machine, two baking sheets, parchment paper, French knife, two non-stick sauté pans, stainless-steel bowl, wooden spoon, eight 9-inch bamboo or metal skewers, charcoal grill, tongs, 5-quart saucepan, colander, pastry brush

Cut 3 of the peppers into 32 strips the length of the pepper and 1/2 inch wide. Cover with film wrap and refrigerate until needed. Cut the remaining peppers into 1-inch pieces. Place in a 2 1/2 -quart saucepan with 1 cup lightly salted water and bring to a boil over medium high heat. Lower the heat and simmer until all the water has evaporated, about 45 minutes. Cool for 15 minutes, then purée in a food processor fitted with a metal blade. Refrigerate, uncovered, for 15 minutes.

Prepare the pasta dough by placing 3 cups flour on a clean, dry cutting board or similar work surface. Make a well in the center, add the eggs, cooled pepper purée, olive oil, and 1 teaspoon salt. Using a fork, combine the eggs, pepper purée, olive oil, and salt. When thoroughly mixed, begin to work the flour into the center, a small amount at a time. When enough flour has been added so that you can handle the dough, begin kneading by hand. Knead the dough by hand until all the flour has been incorporated, about 10 minutes. Cover the dough with film wrap and allow to relax at room temperature for 1 hour.

Cut the pasta dough into 8 equal portions. Roll and knead each portion of dough through a pasta machine, using the extra 1/4 cup flour as necessary to prevent the dough from becoming tacky. Cut the sheets of dough into capellini (see page 359). To prevent sticking, toss the cut pasta with cornmeal, then place the cut pasta portions on a baking sheet lined with parchment paper. Cover the sheet tightly with film wrap and refrigerate until needed.

Prepare a garlic butter by heating 2 tablespoons butter in a non-stick sauté pan over medium heat. When the butter is hot, add 2 tablespoons minced shallots, season with salt and pepper, and sauté for 1 minute. Add 6 tablespoons wine and continue to heat until the wine has evaporated, about 10 minutes. Allow the reduced wine and shallot mixture to cool at room temperature for 30 minutes; then combine with 6 tablespoons butter, the chopped parsley, and 1/2 tablespoon minced garlic. Season with salt and pepper and keep at room temperature.

dHeat the remaining 2 tablespoons butter in a non-stick sauté pan over medium high heat. When the butter is hot, add the remaining 4 tablespoons minced shallots and 2 tablespoons minced garlic and sauté for 1 minute. Add the snails, season with salt and pepper, and sauté until hot, about 3 to 4 minutes. Add the remaining 6 tablespoons wine and the brandy. Reduce the heat and cook slowly for 15 minutes. Cool at room temperature for 30 minutes.

Combine the chicken pieces with the lemon juice and season with salt and pepper. Skewer the snails and chicken pieces, alternating 6 pieces of each item per skewer. The skewers may be prepared up to this point and refrigerated until needed.

Preheat the oven to 250 degrees.

Grill the skewers and red pepper strips over a low charcoal or wood fire, turning regularly, for 4 to 5 minutes. While the skewers are cooking, baste with a small amount of garlic butter. Transfer the skewers and pepper strips to a baking sheet and once again baste with a small amount of garlic butter. Hold warm in the preheated oven.

Cook the pasta (see page 359) in 3 quarts boiling salted water until tender but firm to the bite, about 20 seconds. Drain the cooked pasta in a colander, return to the pan, and toss with the remaining garlic butter.

Portion the pasta onto 8 warm soup/pasta plates. Place 1 skewer and 4 grilled pepper strips on each portion of pasta and serve immediately.

The Chef's Touch

The preparation of fresh snails is an arduous task, but fortunately one that a cook on this side of the Atlantic need not worry about, since fresh snails are rarely, if ever, available in the United States. The snails available are canned and usually come from France or Taiwan, although recently a delicious canned tiny snail from California has come on the market. For this recipe, I recommend that a 24-count (2 dozen per can) snail from France or Taiwan be used; the California snail is too tiny for skewering and grilling.

Smaller skewers of chicken and snails, basted with garlic butter, would make an excellent hot hors d'oeuvres.

A sauvignon blanc with just the right balance of fruit and acidity would be my wine selection. Try a Matanzas Creek.

SPRING

Grilled Smoked Duck Breast with Country Ham, Melon, and Pistachio Dressing

Serves 4

1 whole duck

1 cup warm water

1/2 cup kosher salt

2 tablespoons granulated sugar

1 cup cool water

1 tablespoon vegetable oil

3/4 cup peanut oil

1/4 cup cider vinegar

2 ounces pistachios, shelled, skinned, and crushed

Salt and pepper to season

1 small cantaloupe, peeled, halved, and seeded

2 ounces country ham, sliced thin (about 6 slices) (see page 368)

1 medium head Bibb lettuce, washed and dried

EQUIPMENT: Cutting board, boning knife, measuring spoons, measuring cup, two stainless-steel bowls, baking sheet, paper towels, "Little Chief" smoker, charcoal grill, tongs, French knife, whisk, film wrap, serrated slicer

Remove the breasts from the duck (see page 360). Trim all fat and membrane from them.

Prepare the brine by combining the warm water, kosher salt, and sugar in a stainless-steel bowl. Add the cool water and stir to combine. Submerge the breasts in the brine for 2 minutes. Remove and pat dry with paper towels.

Lightly coat the bottom rack of a smoker (see page 364) with the vegetable oil. Place the duck breasts on the rack. Smoke for 2 1/2 hours.

Remove the breasts from the smoker and grill over a low charcoal or wood fire for 2 1/2 to 3 minutes on each side. (If grilling is not practical, roast the smoked duck breasts in a preheated 350-degree oven for 5 minutes.) Cool the breasts to room temperature, then refrigerate, uncovered, until thoroughly cool, about 1 hour.

Prepare the dressing by whisking together, in a stainless-steel bowl, the peanut oil and cider vinegar. Add the crushed pistachios, season with salt and pepper, and combine thoroughly. Cover with film wrap and refrigerate until needed.

Slice the breasts on an angle by tilting the cutting edge of a serrated slicer away from your hand and making the slices as thin (front to back) and as wide (top to bottom) as possible.

Cut the halved cantaloupe into 1/4-inch slices.

Cut the slices of ham in half, to yield 12 semicircular slices.

Arrange equal portions of lettuce leaves on 4 chilled plates. Place 3...

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Verlag
Simon & Schuster
Erscheinungsdatum
1992
Sprache
Englisch
ISBN 10 
0671748424
ISBN 13 
9780671748425
Einband
Taschenbuch
Anzahl der Seiten
400
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Simon and Schuster Netherlands BV
info@simonandschuster.nl

Herculesplein 96
Utrecht
3584 AA
Niederlande

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