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#291 - Classic Café Executive Chef Jennifer Brightman Moschel of The Classic Café at Southlake and The Classic Café at Roanoke demonstrates a terrific Stilton Crusted 16-ounce Bone-in Ribeye with Roasted Port Shallot Sauce. Roasted Shallots 1 quart whole shallots, peeled only 2 tablespoons olive oil, pomace 4 each rosemary, sprigs, fresh salt, kosher cracked black pepper Place shallots, olive oil, and rosemary in 1/2 hotel pan and
toss together, season lightly with salt and pepper. Cover tightly with foil, and
place in 350 degree oven and let roast for approximately 25-35 minutes. Let cool
with Roasted Port Shallot Sauce Servings: 8 1 1/2 cups Port wine 1 each medium to large shallot, minced 1 sprig fresh rosemary 1 teaspoon fresh garlic, minced 4 cups brown veal stock 1/2 cup roasted shallots, julienned to taste kosher salt cracked black pepper Place the Port wine, minced raw shallots, rosemary sprig, and
minced garlic in a heavy bottom saute pan or sauce pot. Place on medium high
heat and let the wine mixture reduce until a syrupy consistency is achieved.
Once syrup Serving Ideas: Goes great with the Stilton Crusted Bone-in Ribeye
Stilton Crust Servings: 8 1 tablespoon olive oil, not extra virgin and not pomace 4 each, small-medium shallots, minced> yields approximately 1/4 cup 1 tablespoon fresh thyme, chopped 1 teaspoon freshly minced garlic to taste kosher salt to taste cracked black pepper ________________________ 12 ounces day old artisan bread, such as black pepper Asiago and torn into pieces 1 teaspoon freshly minced garlic 1 1/2 tablespoons fresh parsley, basil, and chives, equal parts of each 2 tablespoons olive oil, not extra virgin and not pomace 3 tablespoons melted unsalted butter to taste kosher salt to taste cracked black pepper _________________________ 4 ounces Stilton cheese 1 tablespoon freshly chopped parsley 2 tablespoons grated Parmesan cheese to taste kosher salt to taste cracked black pepper In a small heavy bottom saute pan, heat 1 tablespoon of olive oil until hot, lower heat to medium and saute shallots, 1 teaspoon of garlic and the thyme until the shallots are translucent and thyme has bloomed (approximately 3 minutes). Season with salt and pepper and set aside to cool. In a medium size bowl, combine the day old artisan bread, 1
teaspoon of minced garlic, the fresh herbs, the 2 tablespoons of olive oil and
the 3 tablespoons of the melted butter and mix together with your hands to
incorporate all of the flavors. Then season with salt and pepper. Place on a
baking sheet and bake at 350 degrees (convection if you have) until golden and
crispy. Convection 350 will take about 15 minutes, conventional oven> In a food processor, add shallot mixture and 1/2 of the toasted bread pieces and pulse machine with metal blade attachment until incorporated. You do not want to puree the mixture> you do want different sizes of bread cubes to add texture. Remove from food processor and place in separate bowl. Then blend the remaining toasted bread pieces and pulse again. Combine these bread crumbs with the reserved bread crumbs and mix. Then add back to food processor 1/2 of crumbs and the Stilton cheese. Pulse again until the cheese is incorporated with the crumbs. Once incorporated, add back to the bowl with the remaining crumbs and mix with your hands or a large spoon. Add the Parmesan cheese, the parsley and season lightly with salt and pepper. Yield: 4 cups Servings Ideas: Great on Ribeyes or Whole Tenderloins Notes: During her demonstration on Cookin' with Carol, Jennifer used the Stilton Crust to coat the top of grilled 16-ounce bone-in ribeye steaks, served with the Roasted Port Shallot Sauce (with green vegetable and mashed potatoes on the side). For information on Les Dames d'Escoffier and related events, visit their website at www.ldeidallas.org. |
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