Tender Lettuces With Pickled Currants Recipes

PARSNIP CONFIT WITH PICKLED CURRANTS

Steps:

• Preheat oven to 300°F. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over and roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30-40 minutes. Let cool slightly.
• Meanwhile, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and 1/4 cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.
• Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.
• Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10-12 minutes.) Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.
• Do Ahead
• Parnsips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300°F oven before browning. Currants can be pickled 1 week ahead; cover and chill.

TENDER LETTUCES WITH PICKLED CURRANTS

Steps:

• Make the pickled currants: Put currants into a nonreactive bowl; set aside. Stir 1 1/2 cups water, the vinegar, sugar, coriander seeds, ginger, and zest in a medium pan. Bring to a boil, stirring until sugar has dissolved. Reduce heat; simmer, stirring occasionally, 10 minutes. Let cool 10 minutes. Pour through a fine sieve over currants in bowl. Stir gently to submerge currants. Let stand at least 30 minutes.
• Make the dressing: Stir shallot, pickling liquid, and 1/4 teaspoon salt in a large bowl, and let stand 20 minutes. Stir in mustard. Gradually add oil, whisking constantly until emulsified. Set aside.
• Make the salad: Add greens to bowl with dressing, and toss gently. Season with salt and pepper. Divide the salad among 4 serving plates, and scatter about 2 tablespoons pickled currants on each plate. Spread pate on each slice of bread; serve 2 slices with each salad.

STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
• Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
• Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
• As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
• Arrange beef slices onto a platter and drizzle with currant sauce to serve.