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

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

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

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.