Sous Vide Escolar With Salsify Puree Marble Potato Heirloom Tomato And Fennel Recipes

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PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC



Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 24

1 pound sweetbreads
1 gallon court bouillon
1 cup all-purpose flour
2 tablespoons butter
1 lemon, juiced
1 lemon, juiced
8 fresh salsify roots
1 cup heavy cream, heated
1/2 pound butter, melted and warm
2 Yukon gold potatoes, peeled
1/4 cup heavy cream, heated
1/4 pound butter, melted and warm
4 Roma tomatoes
2 to 3 extra-virgin olive oil
1/4 pound butter, divided
3 shallots, sliced
3 cup Medoc wine
1 quart veal stock
2 tablespoons vegetable oil
2 tablespoons butter
4 (8-ounce) ostrich steaks
Cooked spinach, for serving
Blanched asparagus, for serving
Sauteed enoki mushrooms, for serving

Steps:

  • Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
  • pieces.
  • Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.
  • In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.
  • In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.
  • Preheat the oven to 275 degrees F.
  • Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.
  • Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.
  • Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
  • To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.

SOUS VIDE MASHED POTATOES



Sous Vide Mashed Potatoes image

This recipe for basic mashed potatoes uses your sous vide immersion cooker. While it does take longer than traditional boiled potatoes, the potato flavor is much more concentrated because you aren't boiling away the flavor in water. The added flavor is well worth the time, plus you free up space on the stove for other things!

Provided by France C

Time 1h45m

Yield 4

Number Of Ingredients 5

1 ½ pounds russet potatoes
½ cup cold salted butter, cubed
½ cup half-and-half, or as needed
⅓ cup sour cream
salt and freshly ground black pepper to taste

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
  • Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
  • Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
  • When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 31.9 g, Cholesterol 80.6 mg, Fat 30.7 g, Fiber 3.7 g, Protein 5.2 g, SaturatedFat 19.3 g, Sodium 196.2 mg, Sugar 1.4 g

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