James Beard Video 5 course Dinner 2014

A video my team and I created for a summation to have the chance to cook at the James Beard House in December 2014.

Clotted Cream, Rhubarb, Honey

Clotted Cream

500g unpasteurized cream

In a pot bring the cream to 160*F pour into a container and cover with cheese cloth. Keep the cream in a warm place over night, it will separate and the whey will be clear at the bottom of the container. Carefully scoop the thick cream away from the wheyy and put the cream into a blender. Blend the cream until very smooth and strain again over night through a coffee filter. You will have very thick rich cream season with salt and keep cold until needed.

Charred Clotted Cream
Local Illinois Honey
Pickled Rhubarb
Rhubarb Puree
Honey Pecan
Shaved Apple
Honey Lavash
Poached Apple
Aged Asigo
Ruby Streak Mustard Greens
Maldon Sea Salt

Spring is Coming!!!

English Pea Puree

Freshly shuck English peas keeping the pods to make pea water. To make pea water put the pea pods in a stainless steel bowl with cold water, enough water  to come up about a quarter of the way up the pods. Tightly cover the bowl with a few layers of plastic wrap and one layer of foil. Cook the pea water double boil style, placing the covered bowl on top of a boiling pot of water and cook the pea pods for 35 minutes. Take off the bowl and set aside to cool to room temperature. To make the pea puree double shuck the peas and reserve the pea skins for another component, blanch the double shucked peas until tender in salted water with a touch of sugar. Put the peas in a Vita Mix and blend with the room temperature pea water and crème Fraiche, season with salt and adjust the acidity with lemon juice. Pass thru a chinois and keep the puree in the cooler until needed.

142 Degree Egg Yolk

English Pea Puree

Sous Vide Yellow Carrot

Roasted Orange Carrot

Pickled Turnip

English Pea Salad

Microwave Herb Crouton

Spiced Carrot Gastrique

Salted Marcona Almonds

Garlic Chips

Miners Lettuce

Carrot Greens

Maldon

Chicken, Ploenta, Beets Many Ways

Beet Pickled Eggs

Wash and peel medium sized beets and set aside. Make a pickle for the beets and simmer the beets in the pickle until tender.  Place eggs in boiling water and cook for 6 minutes after done cooking place the eggs in ice water and then peel. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Pour the beet juice mixture over the beets, eggs, and onions. Cover the bowl and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Pressed Chicken Thigh

Beet Pickled Egg

Beet Green Puree

Shaved Radish

Crispy Polenta

Roasted Beets

Salted Shallots

Fried Beets

Chive Tips

Chicken Jus

Borscht, Beet Textures, Apple

Borscht

Scrub the beets, rub them with olive oil, season with salt and pepper and put them on a sheet pan for roasting.  Roast until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle slip off their skins, and cut them into large chunks. In a large heavy bottomed pot over medium heat, add butter. Put in onions, carrots, garlic, apple and thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the beats cook until dry and deglaze with a dry red wine. Add chicken stock just to cover and reduce to a glaze and repeat the process three times. Add chicken stock and a touch of cream just enough to blend to a soup. Bring to a simmer. Remove the thyme sprigs and blend until smooth, add more stock if the puree is too thick. Add the banyuls vinegar and honey, to taste, season with salt and pepper. Borscht can be served hot or cold.

Roasted Beet Borscht

Apple

Quail Egg

Pickled Beet Puree

Crème Fraiche

Sour Dough

Roasted Beet

Cress

Flowers

Oxtail, Potato, Onion,

Pierogi Dough

12 oz flour

1 oz salt

1 egg

4 oz soft butter

¼ oz baking powder

Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Mix together sour cream and butter, put into the center of the flour. Work the dough until smooth. Let it rest in the cooler for an hour. Fill it with any mixture you would like savory or sweet.

Pierogi

Braised Oxtail

Buttered Potato

Crème Fraiche

Purple Potato

Yolk Jam

Stewed Cipollini Onions

Pickled Chive

Chive

Flowers

Artichoke Textures

Artichoke “Soup”

Clean and prepare artichokes for making a soup.  In a rondo sweat artichokes, garlic and onions in butter until onions are tender. Deglaze with white wine and reduce until the mixture is dry. Season while you go. Add chicken stock and reduce to a glaze and repeat the process twice. Add enough stock just to cover the mixture, zest from one lemon and 100 grams of chopped parsley bring to a simmer and 500 grams of cream and bring back to a simmer  adjust seasoning and acid with lemon juice. Blend the soup and pass threw a chinois and pour into an ISI canister. Charge 3 times shaking well after each charge and keep warm. We present the “soup” in the ISI canister tableside.

Artichoke Puree

Charred Baby Artichoke

Artichoke Chips

Pressed Cucumber

Roasted Chanterelle

Sopressata

Olive Powder

Micro Basil