Episode 51: Orchestra


YUKON CARIBOU W/ CARMELIZED YUKONS, GARLIC SPINACH & QUEBEC FOIE GRAS 4 6 ounce pieces Caribou Hind, boneless 4 2 ounce pieces fresh Quebec Grade "A" foie gras 1 tablespoon butter (15 millilitres) Kosher salt Cracked pepper Preparation time is 15 minutes. Ease of preparation is easy. FOR THE CARIBOU In a medium cast iron pan, melt butter. Gently roast Caribou turning constantly for 10-12 minutes over medium heat (for Rare to medium rare). YUKON POTATOES 2 large Yukon potatoes, thinly sliced, washed and peeled 4 shallots, thinly sliced 2 cups of dark veal or chicken jus (475 millilitres) 2 tablespoon butter (30 millilitres) 1 tablespoon thyme, chopped (15 millilitres) salt pepper In a heavy bottomed pan, melt butter and sweat out shallots until golden. Add potatoes And stir gently-careful not to break potatoes. Season in salt and pepper. Add veal or chicken jus just to cover. Cook potatoes until tender for 20-25 minutes. Reserve and keep warm. Reserve excess stock from potatoes for sauce. GARLIC SPINACH 1 pound fresh leaf spinach 2 cloves garlic, minced 2 Tablespoons extra virgin olive oil Kosher salt Pepper In a heavy bottomed sauté pan over medium heat, heat olive oil; Add garlic and stir until golden. Add spinach and lightly wilt. Season with salt and pepper. FOIE GRAS Keep the foie gras chilled until ready to serve. Season liberally with salt and pepper. In a heavy bottomed sauté pan seat the foie gras over medium high heat, 1 minute per side. PRESENTATION Place the warm caramelized Yukon potatoes in the middle of plate. Top with the garlic spinach. Let Caribou rest for 5-7 minutes, carve about ? inch thick slices and place around potatoes. Top Caribou with sautéed foie gras. Use excess potato braising liquid as sauce; garnish with thyme. Yields: 4 servings


MARITIME LOBSTER SALAD WITH ATLANTIC SALT COD DOUGHNUT, ARUGULA AND CAPER BERRY TARTAR LOBSTER 2 1¼ pound Lobsters-cooked, split and cleaned warm in heated beurre blanc. BEURRE BLANC 2 tablespoon shallots, minced (30 millilitres) 6 tablespoon Tarragon vinegar ½ pound sweet cold butter (250 grams) 2 tablespoon water (30 millilitres) Salt and pepper to taste Preparation time is 15 minutes. Ease of preparation is moderate. In a small sauce pot combine all ingredients except butter, reduce by ?, then slowly whisk in cold butter, keep warm and double check seasoning. DOUGHNUT 8 ounces salt cod, soaked and rinsed for 24 hours 1 large Yukon potato, cooked and mashed 1 tablespoon baking powder (15 millilitres) 2 eggs 1 tablespoon fresh thyme (15 millilitres) In a medium sized mixing bowl combine all the ingredients, mix well until incorporated and shape into cakes or doughnuts, pan fry or deep fry on medium high heat. SALAD 1 cup loose packed, cleaned Arugula ¼ cup Celeviac, julienned 25 millilitres lemon juice 4 tablespoon extra virgin olive oil (60millilitres) salt and pepper to taste TARTAR SAUCE 1 cup sour cream (30 millilitres) 2 tablespoons caper berry, minced (30 millilitres) 2 tablespoons mayonnaise (30 millilitres) lemon juice (15 millilitres) ¼ cup parsley, chopped (15 grams) salt and pepper to taste PRESENTATION Lightly warm lobster in beurre blanc. Dress centre of plate with tartar sauce. Dress arugula and celery root with lemon and olive oil; place in centre of plate. Place cooked doughnut on top. Finish plate with warm lobster. Dollop of caviar is nice! Yields: 4 servings


SPICE ROASTED FRESH PORK BELLY WITH APPLE CHOUCROUTE AND B.C. CHANTRELLES OR HONEY MUSHROOMS 1 pound fresh Pork belly seasoned with- 1 teaspoon coriander, ground (5 millilitres) 1 teaspoon star anise, ground (5 millilitres) 1 teaspoon fennel seed, ground (5 millilitres) 1 teaspoon clove, ground (5 millilitres) 1 medium carrot, diced 1 medium onion, diced 1 celery stalk 1 tablespoon Kosher salt (15 millilitres) 2 tablespoons brown sugar (30 millilitres) 1 cup chantrelles/honey mushrooms 1 cup tinned sauerkraut butter 1 granny apple, diced 1 quail or partridge egg Preparation time is 3 hours. Ease of preparation is moderate. Season pork belly liberally with salt, sugar and the spices. Keep at room temperature for 6-8 hours. Rinse belly lightly in water, then over medium high heat, sear until golden brown. Add carrot, onion and celery. Deluge belly and vegetables with water just to cover and braise for 2½-3 hours until fork tender. When fork tender, gently carve pork belly into 4 even pieces and gently sauté in non-stick pan. Add mushrooms and cook until tender. In separate medium sized sauté pan, sauté the apple quickly in 5 millilitres of butter until tender, add the choucroute and check seasoning. PRESENTATION Place apple "Choucroute" on bass of plate, then top with pork belly and sautéed mushrooms. Garnish with a sunny-side up egg and excess pan juices. Yields: 4 servings


PANNACOTTA 3 cups 35% cream (750 millilitres) 1 cup 2% milk (250 millilitres) 8 tablespoons sugar (120 grams) 4 sheets Gelatin 3 Vanilla beans Preparation time is 12 minutes. Ease of preparation is easy. In a medium pot heat cream and milk with half the sugar and vanilla bean. Bring to boil. Soften gelatin in cold water. Add remaining sugar and gelatin to hot milk and cream; whisk to combine. Strain. Chill over ice bath (2 bowls - one with ice, the other with milk and cream ). When almost set pour into prepared molds. RHUBARB CONSOMME 1 pound rhubarb (454 grams) zest of 1 orange zest of one lemon 1 cinnamon stick 1 Vanilla bean 1½ teaspoon cardamom (7.5 milligrams) Evian water (500 millilitres) ½ cup sugar (125 grams) 1 stick ginger 1 strawberry, thinly sliced Bring all the ingredients to boil, let simmer for an hour. Stir and chill. RHUBARB CHIP 1 cup sugar (250 grams) ½ cup water (113 millilitres) Rhubarb slices Bring water and sugar to boil. Lay fresh rhubarb on table with a vegetable peeler. Slice as thin as possible the length of rhubarb. Place in sugar syrup for 2 minutes. Remove and place on parchment lined baking tray. Bake at 260º Fahrenheit for 15 minutes or until crisp. Place strawberries on serving tray; sprinkle lightly with sugar. Bake at 205º Fahrenheit for 15-20 minutes or until crisp ELDER FLOWER 1 zest of lemon Elderflower tea (300 millilitres) ½ cup sugar (125 grams) Sparkling water (200 millilitres) Place in a shallow container steep tea with sugar and lemon zest for 30 minutes. Strain and add sparkling water. Freeze. With a regular fork stir into a fluff 3 times during freezing Yields: 12 servings