TASTE recipes - South Coast Plaza

TASTE
recipes
ANQI BY HOUSE OF AN
AnQi’s Wok Mushrooms
Serves 2–4 as side dish
3½oz package hon shimeji mushrooms
10 medium button mushrooms
3½oz package enoki mushrooms (garnish)
12 blanched snow peas
½package firm tofu, cut in medium sized strips
(approx. 6 oz or less)
2 tablespoons olive oil ¼ cup white wine
1
⁄3 cup wok mushroom sauce (see below)
1 tablespoon butter
White truffle oil
Clean and wipe mushrooms. If button mushrooms are large, halve.
Bake tofu for 20 minutes at 350 degrees. Heat sauté pan or wok
with olive oil; when just at the smoking point, add all mushrooms
except enoki. Flambé with white wine until flame disappears.
Add wok mushroom sauce and toss in tofu and snow peas until
well incorporated. Turn off heat and mount with a knob of butter.
Plate in a warmed shallow bowl and garnish with a drizzle of
white truffle oil and a fan of enoki mushrooms.
Wok Mushroom Sauce
½ cup oyster sauce
1
⁄3 cup lower sodium soy sauce
2 tablespoons granulated sugar
1 tablespoon Maggi seasoning sauce
1 tablespoon fresh ground black pepper
2 tablespoons white wine
1 tablespoon minced garlic
1½tablespoons minced ginger
2 tablespoons olive oil
Sauté ginger and garlic in olive oil. Add white wine and flambé
until flames dissipate. Add remaining ingredients and whisk until incorporated; turn
off heat and let sit for 30 minutes. Refrigerate, covered, or use
immediately. Additional sauce may be used as marinade, stir-fry
sauce, pot sticker dip or on top of rice. Use within one week.
fall/winter 2015
TASTE
recipes
fall/winter 2015
Beer Can Chicken
Serves 4–6
1 4–5 lb. organic chicken 1 bunch fresh thyme
Salt and freshly ground pepper
1½tablespoons lemon zest
Olive oil for basting (optional)
1can craft beer (recommend light in color and not overly
hoppy; Golden Road Saison Citron is chef’s choice)
Preheat oven to 450 degrees.
Remove giblets; rinse and pat dry the entire chicken, including
the cavity. Salt and pepper liberally inside and outside the bird;
sprinkle with lemon zest if desired. Chop up part of the thyme
and scatter around the bird; also place a small whole bunch
the cavity. Pour out half the beer from the can and then place
the can inside the carcass, so the chicken is standing up on the
can. Truss the legs. For a more golden bird with crisper skin,
baste with olive oil.
Place the chicken in a 450 degrees oven to brown for about half
an hour; then reduce heat to 350 degrees to cook through. It should
take a 4–5 lb. bird approximately 1–1½ hours to cook. For the
last 45 minutes, baste the bird every 15 minutes with its juices for
a more golden, crisper skin. Take the bird out when an inserted meat
thermometer registers 160 degrees. Carry over heat will bring it
up to 165 degrees after it rests. It’s important to let the bird rest
for 10 minutes before carving. Pour all juices from the cutting board
into a small bowl to use in the panzanella salad.
Onion au Gratin
Serves 4–6
4 medium leeks
2 tablespoons butter
1 tablespoon EVOO
2 tablespoons fresh thyme leaves
1 bay leaf
1 tablespoon flour
3 cups heavy whipping cream
Salt and freshly ground pepper
1 large red onion, peeled and thinly sliced
1 cup panko or bread crumbs
1 cup Parmigiano Reggiano, grated
Preheat the oven to 350 degrees.
Cut the whole leeks into ¼ inch slices and rinse thoroughly in cold
water. Drain and dry. Place a large sauté pan over medium heat,
add butter and oil, and melt. Add leeks, thyme and bay leaf, and
cook for approximately 5 minutes until translucent.
Add flour and stir until combined and turns slightly golden. Pour in
cream and bring to a simmer, stirring continuously. Cook until cream
thickens. Season with salt and pepper.
Pour the leek mixture into a lightly buttered gratin dish and arrange
the onion slices on top. Sprinkle with a layer of breadcrumbs, then
the Parmesan. Bake for 25–30 minutes until golden brown.
TASTE
recipes
Panzanella Salad
Serves 4–6
4cups butternut or kabocha squash, peeled and cut into
1 inch pieces
1bulb of fennel, quartered and sliced into 1 inch pieces
(white part; reserve fronds for garnish)
2 cups Brussels sprouts, halved
1 large lemon, halved
1large Granny Smith apple, cored and sliced into
1 inch pieces
1
⁄3 cup EVOO, plus extra for drizzling
1small loaf of crusty bread cut into 1 inch cubes
(about 6–7 cups)
Salt and freshly grated black pepper to taste
1large or 2 small fresh red Fresno chiles (or jalapeños),
roasted, peeled, seeded and rough chopped
1 teaspoon Italian oregano
½ of a 7 oz. bag organic arugula, triple washed
Juices from cooked chicken
Preheat the oven to 425 degrees.
In a large bowl toss the squash, fennel, Brussels sprouts and lemon
together with 3 tablespoons of EVOO. Spread out on two baking
sheets in one layer and season with black pepper. Do not crowd
or they will steam.
Roast for 15 minutes, then add the apples and stir the vegetables.
Continue to roast for another 15 minutes until the vegetables are
golden. Remove from the oven and set aside.
Spread the bread out on two baking sheets, sprinkle with the
remaining olive oil and season with salt and pepper. Bake in the
oven for 6–8 minutes until toasted and crispy on the outside but
soft on the inside.
Place the vegetables and bread in a large bowl and add the chile.
Squeeze the roasted lemon halves over the mix; add the cooked
juices from the chicken (see cook’s note). Finally, add the arugula,
oregano, salt and pepper to taste; drizzle with olive oil and
toss to combine, tasting for seasoning. Garnish with chopped
fennel fronds.
Cook’s note: Roasted chicken will have rendered its natural juices when
resting on the cutting board prior to carving. It may be used to enhance
flavor of the panzanella salad.
fall/winter 2015
TASTE
recipes
fall/winter 2015
Preheat oven to 400 degrees.
MARCHÉ MODERNE
Braised Boneless Beef Short Ribs
CHEF-OWNER FLORENT MARNEAU
Chef Florent Marneau says this irresistible short rib entree is best
prepared a day in advance. At the completion of step five, cover
and refrigerate each component separately. Before serving, remove
any congealed fat and proceed with step six. Make sure to use
good wine that you would enjoy drinking.
Serves 4–6
1½ pounds boneless chuck aged-prime short rib (see cook’s notes)
Salt and freshly ground black pepper
2 tablespoons vegetable oil or canola oil
1 medium onion, chopped
3 shallots, chopped
10 garlic cloves, chopped
3 large tomatoes, cored, rough chopped
3 stalks celery, rough chopped
3 tablespoons tomato paste (see cook’s notes)
1 bay leaf
2 cups Sauvignon Blanc
1 bottle (750 ml – 3½ cups) Cabernet Sauvignon
2 quarts veal stock or low-sodium beef broth
3 tablespoons light soy sauce
8 to 10 oz fingerling potatoes, washed and dried
4 oz bacon, cut into ¼-inch crosswise strips
6 oz cipollini onions, peeled (see cook’s notes)
1 to 2 tablespoons olive oil (to coat potatoes, bacon and onions)
1 tablespoon butter and 1 tablespoon canola oil
(for cooking mushrooms)
6 oz cremini mushrooms, quartered
Garnish: 1 teaspoon truffle oil
Garnish: 4 sprigs fresh thyme
Pat beef dry and season lightly with salt and pepper. Bacon will
add salt to the dish, so don’t use too much salt. Heat oil in heavybottomed, 8-quart flameproof Dutch oven (that has a tight-fitting
lid) on medium-high heat. Sear meat, turning with tongs, until
deeply browned on both sides. Remove meat and set aside on
rimmed baking sheet or plate. Add cipollini onion and shallots
to Dutch oven; cook, tossing occasionally, until they are lightly
browned. Add garlic and cook 30 seconds; do NOT brown garlic.
Stir in tomatoes, celery, tomato paste and bay leaf. Add white
wine and red wine; scrape up any browned bits on bottom of pan.
Add stock or broth and soy sauce; gently stir to combine. Bring
to a simmer. Add meat back into Dutch oven. Place uncovered,
in preheated oven for 1 hour.
Meanwhile toss potatoes, bacon and onions in a roasting pan
with enough olive oil to lightly coat. Roast in a 400 degree oven,
tossing occasionally, until potatoes and onions are fork tender
and bacon is cooked, about 20 minutes. Set aside.
In medium-large skillet, heat butter and oil on medium-high heat.
Add mushrooms and cook, stirring occasionally until softened
and lightly browned. Set aside.
After 1 hour in the oven, remove Dutch oven with beef. Skim fat
from top with large spoon. Decrease temperature to 350 degrees.
Cover pot and return to oven. Cook 1 1/2 hours, skimming off
fat 1 or 2 more times.
Remove meat and vegetables from sauce using a large slotted
spoon; strain sauce and place in saucepan. Bring sauce to boil
on high heat and reduce sauce to about 3 cups.
Place sauce, meat, mushrooms and potato-bacon-onion mixture
in Dutch oven or ovenproof skillet and cover. Reheat in a 350
degree oven until piping hot throughout. Taste and adjust
seasoning if needed, adding more salt or freshly ground black
pepper. To serve, spoon sauce over meat and vegetables in
individual large shallow bowls. Drizzle each serving with a little
truffle oil. Garnish each serving with a sprig of fresh thyme.
Cook’s notes: Marneau uses prime grade beef, but choice grade beef may
be substituted. If using canned broth, increase the amount of tomato paste
to 4 tablespoons. Cipollini onions are small Italian onions that are flat on
the top and bottom. They are often sold in small mesh bags, about 10 to a
bag. Use good quality wine for best results; cook with wine that you would
be happy to drink.