Nov 23, 2011 Amanda Wada Uncategorized
Fall Vegetable Gratin
Chef Joell Mollinger, from Joell’s French Bistro in Skaneateles, NY shares her fall vegetable gratin recipe, made with rutabaga, squash, potatoes and other locally sourced fall vegetables. Chef Joell was a recent winner at the evIRONmental Chef contest at Baltimore Woods.
1 small rutabaga
1 small butternut squash
1 small acorn squash
1 big sweet potatoes
1 big onion
2 teaspoons salt
1 teaspoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 cups heavy cream
1 cup cheese (parmesan or swiss ect..)
Preheat the oven to 375 degrees.
Generously oil a gratin dish or ovenproof casserole. Cut all the vegetable in medium dice and cook them al dente (steam or blanched). Do not overcook them. Let them cool off.
In a big bowl mix heavy cream, garlic, eggs, cheese, salt, pepper and nutmeg. Add the vegetable, toss gently and pour into the oil dish. Sprinkle with marshmallows.
Bake on middle rack oven 25-30mn or until the top is golden brown
(Can be prepared 24h in advance )
Joell’s French Bistro is located at 4423 State Street Rd., Skaneateles. 685-3063 or joellesfrenchbistro.com
Baked Brie in Puff Pastry
Christopher Cesta is the Executive Chef at The Inn Between Restaurant in Camillus. Chef Cesta sends a rustic baked brie in puff pastry, with his regards.
8 oz. wedge brie
5” X 5” puff pastry square
Egg wash as needed
1- Tbsp. clarified butter
1 apple sliced
1/3 cup brown sugar
2- oz. rum
Cinnamon To taste
1 tablespoon dried cranberries or raisins
Preheat oven to 400 degrees. Wrap brie in dough, securing edges with egg wash, decorate top & freeze.
Begin the sauce by sautéing apples in butter until just soft, add remaining ingredients and hold.
Bake brie until golden brown then lower the temperature to 300 degrees until center is just warm. Place on sauce and serve with crackers. Serves 4-6.
The Inn Between Restaurant is at 2290 W Genesee Tpke (Rt. 5), Camillus. 672-3166 or inn-betweenrestaurant.com
Sausage and apple stuffing
Elderberry Pond’s Chef de Cuisine, Bekah Roppel-Thorpe shares a simple and mouth-watering sausage and apple stuffing recipe..
5 medium apples, diced small
1 lb. loose breakfast sausage (not links)
16 oz. seasoned croutons
1 medium onion, finely minced
1 cup celery, finely minced
1 quart chicken broth or stock
¼ cup butter
1 Tablespoon poultry seasoning
Salt & pepper to taste
Cook sausage in sauté pan, set aside and cool slightly. In large sauté pan melt butter, add celery, onions and apples. Cook until apples are semi-soft. Pulse sausage in food processor until finely ground. Add to apple mixture along with poultry seasoning. Place croutons in an oiled 9”x 13” baking pan. Pour apple sausage mixture and chicken stock over croutons and mix well. Season to taste with salt and pepper. Cover with foil and bake at 350 degrees F. for 40 minutes. Uncover and bake for another 5 to 10 minutes.
Serves 10 to 12
Elderberry Pond is located at 3728 Center Street Rd., Auburn. 252-3977 or elderberrypond.com
Duck and Foie Gras Sausage and Cornbread Stuffing
From BC Restaurant, here’s a recipe for a great stuffing that goes well with chicken, duck or turkey. Very seasonal and combines all those great holiday flavors.
This recipe is separated into two sections, wet and dry. Cook the cornbread and while the cornbread is baking we’re going to get our wet ingredients working for the stuffing. How you serve this stuffing is completely up to you. You can stuff it in your bird or even serve it on the side as a separate side dish.
2/3 cup butter, softened
1/2 cup sugar
1/2 cup honey
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl, cream butter and sugar. Combine the eggs, honey and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees for about 22-27 minutes or until a toothpick inserted near the center comes out clean. Let cool on the side.
For the wet ingredients:
You will need chicken stock. Nothing beats a great homemade chicken stock, but if you don’t have the means to take on the task or just don’t have the time. I recommend using Swanson brand chicken stock.
You will also need to find a good sausage, This recipe works well with any sausage really. Here at BC restaurant we use a great Duck and Foie Gras Sausage. If you want you may substitute a good Andouille or Chorizo, a good sweet italian sausage would work as well. Since we’re
in the winter/holiday season, I chose to use a duck and foie gras sausage.
4oz canola oil
1 Quart Chicken Stock
6 Sausage links (decased, squeeze the filling out, discard the casings)
1 bunch of Celery (fine diced)
1 Spanish onion (fine diced)
6 sprigs of thyme (picked)
1 cup of Dried Cranberries (chopped)
*if you have good knife skills, you may take on the task of dicing or if you want a quicker way, you may pulse the onion, celery and thyme together in a food processor (I won’t tell!)
Salt and Pepper (to taste)
In a small sauce pot warm up the quart of chicken stock. In a large sauté pan over medium high heat start to brown the sausage. Once the sausage starts to brown, add the diced onion, celery and
thyme. Sweat the vegetables in the pan, then add the cranberries. Now add the butter, all of it! It’s stuffing, don’t skimp! Season with salt and pepper. hold to the side.
Here’s the fun part!
Crumble the cornbread in a large mixing bowl. Add the wet ingredients. The stuffing should start to come together. I prefer mine to be a little bit on the wet side, so add chicken stock to your
mix till you reach the desired texture.
If you’re serving as a side dish, put the stuffing into a buttered baking pan and cook in a 375 degree oven till the top starts to get a little color. Or you can stuff it all into your bird.
Have fun with this recipe and have a happy holidays!
BC Restaurant is located at 247 West Fayette St., Syracuse. bcrestaurant.com, or 701-0636.