Dan Barber Recipes

da n b a r b e r ’ s r ec i p e s
Parsnip steak,
cabbage ketchup,
classic creamed
spinach, bordelaise
Dan Barber’s recipes
FOUR USA
Spring 2015
Pa r s n i p s t e a k , c a b b ag e k e tc h u p, c l a s s i c c r e a m e d s p i n ac h, b o r d e l a i s e
serves 10
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
Parsnip steaks
10 parsnips (washed and peeled)
1 tbsp caraway seed
1 tbsp fennel seed
½ tbsp black peppercorn
5 pc cardamom pods
5 pc juniper berries
½ pc nutmeg (cracked into several pieces)
2 heads garlic (halved)
5 springs thyme
2 sprigs rosemary
1 tbsp sugar
3 tbsp olive oil
salt (to taste)
Red Cabbage Ketchup
• 2 heads red cabbage shredded on a mandoline or
slicer.
• 1 pint grapefruit juice
• 1 pint lemon juice
• 1 pint orange juice
• 2 cups pork scrap or bacon, diced
• 2 cups onion, diced
• 2 cups port
• 2 cups red wine
• 2 cups sugar
• Honey
• Raspberry vinegar
• Cranberry juice, optional
•
•
•
•
•
Creamed Spinach
6 qts spinach leaves, stems removed
1 cup double cream
1 tbsp shallots, brunoise
lemon juice
salt and pepper
Onion Crumble
• 2 red onions
• 2 sweet onions
• 2 sheet trays »
Dan Barber’s recipes
FOUR USA
Spring 2015
Method
Parsnip steaks
Wash the parsnips thoroughly, and pat dry. Square off the parsnips by cutting
a small slice on two opposite sides of the wider end so that they are stable on
the baking sheet. In a small rondeau, toast the spices over medium low heat for
approximately 10 minutes. Do not allow the spices to burn. Remove from heat and
cool. Crush the spices using the bottom of a heavy pan the spices. Toss parsnips in
a bowl with the oil and crushed spices. Season with salt and pepper. Lay a Silpat
(or a piece of parchment paper) on a baking sheet. Place the parsnips on the baking
sheet, in opposite directions, about 4 inches apart. Cover with another Silpat, or
piece of parchment, and another baking sheet. Weigh down the sheet tray with
a brick or a heavy cast iron pan and place in the oven. Cook for approximately 1½
hours at 375F, until the parsnips are soft and uniformly flattened. Refrigerate
until ready to use. Sear the chilled steaks in melted butter to give them a nice
golden crust.
Red Cabbage Ketchup
Marinate the cabbage in the fruit juices for 24 hours, stirring as often as possible.
Drain the cabbage and discard the liquid. In a large rondeau, caramelize sugar over
a medium flame. Add the port and red wine and reduce by half. Set aside.
In a separate rondeau, sweat the onions and pork scrap until the onions have
soften, add the cabbage and wine reduction. Braise the cabbage until tender. Finish
with honey and raspberry vinegar to taste. Transfer 3 cups of the braised cabbage
into a blender and purée on high. Add a small amount of cranberry juice to the
cabbage if it is too dry. Strain through a chinois and cool. Season with salt and
raspberry vinegar.
creamed spinach
To make the double cream, add half a clove of garlic to 1 cup of heavy cream.
Reduce by half. Seperately, blanch the spinach in hot salted water for 30 seconds
and submerge in an ice bath. Press the cooled spinach under weights to drain
off all the water. If the spinach is still watery use two hands and squeeze out the
remaining water. Finely chop the drained spinach. In a medium rondeau, sweat
the shallots, and add spinach. Heat for 3 minutes, add the double cream, and mix
thoroughly; the spinach should be creamy and not to stiff. Finish with lemon juice,
salt and pepper.
onion crumble
Thinly slice the onions using a mandoline. Mix the white and red onions together,
and spread the rings in an single even layer onto two to three parchment-lined
sheet trays. Set a convection oven to 125F, fan low and dehydrate the rings for
12 hours or until they are comply dry and very crispy. »
Pa r s n i p s t e a k , c a b b ag e k e tc h u p, c l a s s i c c r e a m e d s p i n ac h, b o r d e l a i s e
•
•
•
•
•
•
•
•
•
•
Ingredients cont.
Method cont.
Bordelaise Sauce
2 qts heavily reinforced veal or beef stock
1 bottle (750ml) red wine, reduced by half
1 ½ lbs veal or beef scraps, cubed and towel dried
2 garlic cloves
¼ cup celery, diced
¼ cup carrots, diced
½ cup onion, diced
4 tbsp grape seed oil
2 tbsp butter
2 tbsp oil
Bordelaise Sauce
Preheat oven to 350F. Heat the oil in a medium rondeau over a high flame until very
hot (but not smoking). Season the veal with salt. Working in batches, brown on all
sides. Remove the veal from the rondeau and set aside. Add ½ cup of water to the
rondeau and deglaze. Reserve liquid. Return the rondeau to the stove. Heat the
oil over a medium flame. Add the carrots, celery and onions, and cook until golden
brown. Remove the vegetables from the rondeau and set aside. Add the butter
and garlic to rondeau, and cook until the garlic is golden brown, but not burnt.
Return the veal, vegetables and reserved liquid to the rondeau. Cook until the liquid
has reduced by two thirds. Add heated stock and reduced wine and cover with
parchment paper. Transfer the rondeau to the oven. After 30 minutes, remove the
parchment paper, and continue to cook for an additional 30 minutes.
Dan Barber’s recipes
FOUR USA
Spring 2015
da n b a r b e r ’ s r ec i p e s
Whole Wheat Bread,
made from Barber
Wheat, with kale &
spinach marmalade &
Blue Hill Farm ricotta
Dan Barber’s recipes
FOUR USA
Spring 2015
W h o l e W h e at B r e a d, m a d e f r o m B a r b e r W h e at, w i t h k a l e & s p i n ac h m a r m a l a d e & B lu e H i l l Fa r m r i cot ta
SERVES 10
Ingredients
Ricotta Cheese
• 4 qts whole milk
• 5 cups buttermilk
• Salt
•
•
•
•
•
•
•
Whole Wheat Whey Brioche
211g whole wheat flour
70g whey (from ricotta)
70g eggs
4g salt
8.5g fresh yeast
32g sugar
105g butter (cold, cubed)
•
•
•
•
•
•
Broccoli Pistou
5 large heads of broccoli cut into florets
1 qt green basil leaves
1 qt spinach leaves
2 cups garlic oil
½ cup vegetable stock (if needed for blending)
Salt and pepper
•
•
•
•
•
•
•
•
•
•
•
Spinach Marmalade
6 qts spinach leaves
2 tbsp + 1 tsp shallots, brunoise
1 tbsp brown butter
1 tsp pickled mustard seeds
1 tbsp currants (that have been soaked in red verjus
overnight)
2 tsp candied lemon peel, finely chopped
5 tbsp pistou purée
2 tbsp herbs (equal parts chopped chervil, tarragon
and parsley)
Lemon juice
Citron vinegar
Salt and pepper
Dan Barber’s recipes
FOUR USA
Spring 2015
Method
Ricotta Cheese
Line a colander with cheesecloth and set it over a large bowl. In a large saucepan,
combine the milk with the buttermilk. Cook over moderate heat, stirring
occasionally, until the milk starts to separate into curds and whey, and reaches 185F
on a candy thermometer, which will take about 5 minutes. Cook for 3 more minutes.
Remove the saucepan from the heat and let stand for 10 minutes. Using a slotted
spoon, gently transfer the mixture into the prepared colander and allow to drain
until the ricotta is thick, which will take about 30 minutes. Transfer the ricotta to
a medium bowl, and season with salt. Reserve the whey for brioche.
Whole Wheat Whey Brioche
Combine the flour, whey, eggs, salt, yeast and sugar in a stand mixer. Using the
paddle attachment, mix on the lowest speed for five minutes. Increase the speed by
1, and continue mixing for an additional five minutes. Add the butter. Mix until the
dough releases from sides of bowl, and the butter is fully incorporated. Place the
dough into a lightly greased bowl, cover and allow to stand for one hour. Divide the
dough into 5 balls, cover and refrigerate overnight. Shape dough into loaves and
place into individual molds. Let rest in a warm area of the kitchen for two hours.
Bake at 365F for 17 minutes. Once cooled, slice brioche. Add a small amount of
butter to a sauté pan and brown gently on each side.
Broccoli Pistou
Blanch the broccoli florets in salted water until soft. Submerge in an ice bath. Once
cooled, remove from the bath. Quickly blanch the spinach and basil, and place into
the ice bath. Stir the blanched leaves until cooled, and drain. Transfer blanched
vegetables to a blender. Blend until chopped. Add garlic oil in a slow steady stream,
and blend until smooth. If needed, add vegetable stock in small amounts to achieve
desired consistency. Pass through a chinois, and season with salt and pepper
Spinach Marmalade
Heat a large rondeau over a medium flame. Add the brown butter and 2 tbsp
of shallots. Sweat until soft, but not browned. Add fresh spinach and a pinch of
salt. Stir the spinach vigorously so it does not scorch. When the spinach becomes
completely wilted transfer to a cooling rack. Place the rack in the refrigerator. Once
the spinach is cool, use both hands to squeeze out all excess water. Finely chop the
drained spinach and set aside. Add 1 tsp of brunoise shallots to an oiled pan. Sweat
the shallots and add 1 cup of the chopped spinach and cook for 2 minutes. Add the
pistou purée, pickled mustard seeds and currants. Remove from heat, and add
herbs, candied lemon, lemon juice and citron vinegar. Serve immediately.
da n b a r b e r ’ s r ec i p e s
Treviso ends,
sardine cream,
smoked roe
Dan Barber’s recipes
FOUR USA
Spring 2015
T r e v i s o e n d s , s a r d i n e c r e a m, s m o k e d r o e
serves 6
Ingredients
•
•
•
•
•
Treviso Ends
6 tardivo or treviso radicchio
5 cups rice wine vinegar
2 cups water
1½ cups sugar
½ cup salt
Roe Powder
• 2 flounder egg sacks (other roes can be used as
substitutes)
• 4 cups kosher salt
• 2 cups granulated sugar
• 8x8 inch baking pan
•
•
•
•
Fish Cream
1 qt fish scrap
1 qt heavy cream
Lemon juice
Salt and pepper
Dan Barber’s recipes
FOUR USA
Spring 2015
Method
Treviso Ends
Combine the vinegar, water, sugar and salt in a pan. Bring to a boil and set aside
to cool. Trim the leaves of the radicchio 1.5 inch from the bottom of the plant (use
the leaves elsewhere). Place the treviso ends into sous vide bags (2 per bag). Add
3 tbsps of the cooled pickling liquid into each bag. Compress in the vacuum and
chill at 38F for 4 hours. Remove the treviso from the bag, and spread the leaves,
creating a flower-like form. Heat the florets gently in the oven before serving.
Season with salt and pepper.
Roe Powder
Gently clean off the roe, and dry thoroughly. Combine the salt and sugar to make
the cure. Pour a thin layer of the cure into the bottom of the pan, add the roe, and
cover with the remaining cure. Refrigerate for 4 hours. Remove the roe from the
cure and rinse. Place the rinsed roe onto a rack and cold smoke for 24 hours. Using
a dehydrator, dry the roe until it is completely rigid. To use, pulverize the roe in a
spice grinder or grate using a microplane.
Fish Cream
Rinse off the fish scraps, and place into a medium saucepan. Cover the scraps with
heavy cream and place the pot over a very low heat—do not boil. Stir occasionally
to prevent scorching. Continue cooking for 2 hours. Strain the cream through a
chinois and chill. Season cream with lemon, salt and pepper. To serve, add 3 cups
cream to a 1 qt isi siphon charged with one cartridge.
da n b a r b e r ’ s r ec i p e s
Everything from
the Celery Root
Dan Barber’s recipes
FOUR USA
Spring 2015
e v e ry t h i n g f r o m t h e c e l e ry r o ot
SERVES 6
Ingredients
•
•
•
•
Braised Celery Root
5 small celery roots
1 cup vegetable stock
3 tbsp butter
Salt
Celery Root Tea
• Reserved celery root skins, thoroughly rinsed
• 2 qts vegetable stock
Celery Root Leaves Sauce
• Reserved celery root leaves (roughly 1 quart)
• 1 ½ cups ice water
• Salt and pepper
•
•
•
•
Roasted Secondary Roots
Reserved secondary celery roots
Grape seed oil
Lemon juice
Salt and pepper
•
•
•
•
Greenhouse Greens
2 cups of fresh, young greens
Olive oil
Lemon juice
Salt and pepper
•
•
•
•
•
•
•
Cheddar Broth
1 qt grated clothbound cheddar
1 ½ qts water
1 tbsp white miso
2 tbsp double cream
1 ½ lemons, juiced
2 tsp soy lecithin
Salt
Dan Barber’s recipes
FOUR USA
Spring 2015
Method
Braised Celery Root
Peel the rough outer skin of the main root, and reserve the peels. Cut each celery
root into quarters, and trim to a uniform size. Place the cut roots in a shallow pan
with 1 tbsp of butter and a small amount of vegetable stock. Heat the pan slowly,
taking care that the stock and butter do not separate. Cover, and continue to
add small amounts of stock and butter as needed until the celery root is tender
(approximately 5 to 7 minutes). Finish with salt.
Celery Root Tea
Place the skins in a 4-quart saucepan, add vegetable stock and bring to a simmer.
Continue to cook for 45 minutes or until the tea is fully infused. Strain and reserve.
Celery Root Leaves Sauce
Blanch the celery root leaves in unsalted water for 2 minutes, and submerge in
an ice bath. Add the leaves and water to a blender, and process on high until the
purée is very smooth. Finish with salt and pepper.
Roasted Secondary Roots
Scrub the roots thoroughly. Be sure to remove all residual dirt. Place 10 of the
roots in an oiled sauté pan over medium heat. Roast on the stovetop until tender
(about 5 minutes). Finish with salt, pepper and lemon juice.
Greenhouse Greens
Season the greens with olive oil, lemon juice, salt and pepper.
Cheddar Broth
To make the double cream, add ½ clove of garlic to 1 cups of heavy cream. Reduce
by half. Seperately, bring water to a simmer. Whisking continuously, gradually add
the cheese. Gently return the cheese broth to a simmer, whisking frequently, and
immediately remove from heat. Set aside in a warm place for 2 hours, and strain.
Bring 2 cups of the cheese broth to simmer. Add miso, double cream, lecithin and
lemon juice. Salt to taste. Use an immersion blender to froth the broth to create a
foamy consistency.