Jean-Georges Vongerichten s recipes. Warm Glazed Potatoes with Caviar and Herbs

Transcription

1 Warm Glazed Potatoes with Caviar and Herbs

2 Warm Glazed Potatoes with Caviar and Herbs serves 8 Ingredients Potatoes 90g Yukon gold potatoes, peeled and scooped into very small pariesienne 175g water 2g kombu 1 thyme sprig ½g garlic clove, lightly smashed 3g salt 130g cooking liquid ¼ g xanthan Verbena tea 2g verbena 2g lemon peel, pith removed 90g water (185 degrees) 8g salt tapioca 650g water 40g tapioca 75g cooked and rinsed tapioca 30g verbena tea 1g microplaned lemon zest 4g fresh lemon juice To serve 12 pieces cooked potatoes 3 tbsp cooking liquid 1 tbsp butter! tbsp tapioca 10g caviar 5 small pluche chervil Sprinkle minced chives Method Potatoes Combine the potatoes, water, kombu, thyme, garlic and 2g salt in a small, narrow pot and bring to a simmer. Cover with 2 pieces of foil to make them completely airtight and cook in a 225 degree oven for 40 minutes or until potatoes are completely tender without bursting. Drain the potatoes, reserving the liquid and measure out 130g into a blender with the remaining salt and xanthan,and blend for 30 seconds. Pour the mixture over the potatoes and reserve at room temperature until needed. Verbena tea Bruise the leaves, put them in a qt container and pour the hot water over; cover and let steep 30 minutes. Strain through a chinois to give 75g of tea and season with the salt. Tapioca Put the water in a small, tall pot and bring to a boil. Add the tapioca and simmer until cooked or when a tiny white dot is left in center. Drain through a china cap and rinse under cold running water. Leave to hang in the china cap for 5 minutes then measure the 285g into a qt container and add remaining ingredients, stir well and reserve at room temperature. To serve Combine the potatoes, cooking liquid, butter and tapioca in a small pot and cook on high heat to obtain a creamy emulsion. Spoon the potatoes and sauce into a tiny bowl in an even layer. Sprinkle with chives, arrange a quenelle of caviar in the center and scatter with chervil.

3 Squab Charred with Spices, Saffron Emulsion and Brussels Sprouts

4 Squab Charred with Spices, Saffron Emulsion and Brussels Sprouts SERVES 6 Ingredients Squab 2 squabs, deboned 200g marinade Salt Marinade 100g molasses 12g coriander, finely ground 20g sherry vinegar 4g fennel seed, finely ground 32g soy sauce 4g sumac, finely ground 2g sesame oil 6g cumin, toasted and finely ground 1g garlic, worked to a paste with the flat of a knife 2g dried Mexican oregano, finely ground 20g black pepper, lightly toasted and finely ground 1g black cardamom seeds, finely ground 6g star anise, lightly toasted and finely ground Vinaigrette base Set 1 165g spring onion, peeled and sliced thin 35g scallion whites, washed, dried, cut into ¼ pieces 75g extra virgin olive oil 1g saffron ½ g red thai chili 10g fresno chilies, seeded and stemmed 1g lime peel, pith completely removed 4g salt Method Squab On the order squab season with salt and coat on both sides with marinade. To pick up, cook on a hot charcoal grill skin side down until crunchy and blackened; turn squab over and cook to temp. Marinade Combine the ingredients and mix well. Vinaigrette base Combine set 1 in a pot and cover. Cook until the spring onions are completely tender without any colour. Spread into a hotel pan and cool in the fridge. In a small pot whisk the agar into the h2o and bring to a simmer. Allow to simmer for exactly 30 seconds, then mix with the 3rd set thoroughly. Pour into a hotel pan and leave to cool in the fridge. Combine all in the vita prep and purée until completely smooth. Cool over ice. Brussel sprouts Combine all in a small sauté pan and cook on high heat until glazed and emulsified. Season with salt. To serve Divide the vinaigrette between 4 dinner plates. Arrange the brussel sprouts neatly onto the plate, then arrange the squab, as per the image. Set 2 125g figi h2o 4g agar agar powder Set 3 43g fresh lime juice 40g champagne vinegar 8g salt ½g guar Brussel sprouts 4 tbsp butter 2 tbsp water 300g baby Brussels sprouts, peeled, cut into very thin slivers, blanched and shocked 3g Serrano chilies chopped Pinch lemon thyme leaves To serve 8 tbsp saffron vinaigrette

5 Madai Sashimi and Black Truffle Toast

6 Madai Sashimi and Black Truffle Toast serves 4 Ingredients Sashimi 170g madai Garlic-Truffle Butter 10g garlic, minced 30g butter 30g olive oil 2g salt 60g truffle sauce 4g black truffle oil To Serve 4 sourdough bread slices Olive oil 4 portions sashimi Fleur del sel and black pepper 8g microplaned fresh black truffle Micro chives Thyme 3 litres of white stock 200g of butter Method Sashimi Slice the madai into slices of ¼ inch thick, 3 inches long and 1¼ inches wide. Garlic-Truffle Butter In a medium sauté pan combine the butter, garlic and olive oil and cook over medium heat until the garlic is almost golden. Transfer to a bowl over ice and stir with a rubber spatula until emulsified. Whisk in truffle sauce, salt and truffle oil and reserve. To Serve Remove the bottom crust of the sourdough, and cut into ¾ inch thick, 3 inches long and 1¼ inches wide. Liberally coat a piece of bread with the truffle butter. Cook in a 400 degree oven until it begins to toast, then transfer to the broiler and cook until lightly crispy. Put the toast in the center of a small plate and cover with the sashimi. Micro plane the truffle on top of the fish, then drizzle with olive oil, season with the fleur de sel and black pepper, and finally top with micro chives.

7 caramel tasting

8 caramel tasting SERVES 6 Ingredients Floating Island 250 g sugar 250 g whites 1 tbsp egg white powder Vanilla sauce 2cl 36% whipping cream 57g sugar 7 egg yolks 1 vanilla bean Crème Caramel 2cl milk 275.5g sugar 5 eggs 3 yolks 1 vanilla bean Banana Tart 250g flour 2g salt 105g powdered sugar 150g butter 1 egg 1 banana 6 tsp sugar Orange Pastry Cream 2cl cream Zest of 2 oranges 4oz sugar 1oz corn starch 1oz butter 3 eggs Puff Pastry 500g butter 20g vinegar 500g flour 10g salt 225g water Method Floating Island Hydrate the whites with the powder and whip with sugar to full volume. Pipe into pam-sprayed ramekins and bake in a water bath at 220F for 15 minutes. Portion using a ring cutter. Vanilla sauce Bring the cream, half the sugar and the vanilla seeds to the boil. Slowly add the yolks without allowing them to cook, as well as half the sugar. Crème Caramel Make the caramel by heating 128g of sugar to medium-dark amber. In a separate pan prepare the custard by heating the milk, sugar and the vanilla. When cool add the eggs and the yolks and strain. Pour the caramel into the bottom of a ramekin and add the custard. Bake in a water bath at 250F for minutes or until set. Banana Tart Mix the dry ingredients with the butter. Add the egg and knead. Roll out thinly and add to a tart shell. Orange Pastry Cream Boil the cream, half the sugar, and zest. Whisk together the eggs, cornstarch and the rest of the sugar. Add the hot liquid to the mixture and bring back to a boil. Whisk in the butter. When chilled top with banana, sprinkled with sugar and caramelized with a blowtorch. Puff Pastry Make a dough with the flour, vinegar, salt, water and second butter. Leave to rest and fold the dough 4 times, making 3 folds each time using 400g of the butter. Dust in sugar and caramelize in a 375F oven until golden. To Serve Place a small amount of orange pastry cream into the bottom of the tart. Thinly slice bananas and fan across the tart and caramel with a blowtorch and sugar in the raw. Place the crème caramel next to the tart and garnish with pecans. Scoop a small scoop of caramel ice cream next to the crème caramel. Place a dollop of caramel pastry cream next to the tart and place the puff pastry into the pastry cream.