So it turns out that Brendan is not particularly adept at this whole blogging thing. He has been trying to post recipes from our first dinner for the last 4 weeks now, but he's even more easily distracted than I am, hence no recipes so far. But with another second saturday under our belt I am finally getting around to posting the recipes (or at least some of them) myself.
Apple Chestnut Soup
- 1 Tbsp Butter
- ½ Cup chopped onion
- ½ Cup chopped celery
- 1 Fuji Apple, chopped
- ¾ lb chestnuts
- 3 tbsp cognac
- Bouquet Garni of:1 bay leaf 2-3 sprigs parsley, sprig of thyme
- 2 cups Chicken Stock
- Water to cover
- 2 tbsp whipping cream
Preheat oven to 400 degrees Farenheit. Score the chestnuts on their flat side and place scored side up on a baking sheet. Sprinkle chestnuts with water and roast them in the oven for 20 minutes, flipping them over half way through.
While the chestnuts are roasting, melt butter in a heavy bottomed pot. Add the onions, celery and apple and sweat for 2 minutes. Add in the cognac and continue to cook until most of the liquid has evaporated. Add the stock and the bouquet garni and simmer for 20 minutes.
Once the chestnuts are done roasting, remove them from the oven and peel them while they are still warm. Add the peeled chestnuts to the pot and add enough water to cover. Bring to a boil and then lower heat and simmer for 30 minutes.
Remove the bouquet garni. Blend and pass through a sieve using a wooden spoon to push it through. Add cream and season to taste.
7 Year War Poutine
This is a ridiculously time consuming way to make poutine, but it is well worth the time and the effort.
- 3 large Russet Potatoes
- Vegetable oil, enough for deep-frying
- 2 lbs Beef short ribs
- 2 tbsp Vegetable oil
- 1/2 cup chopped Onion
- 1 Carrot, chopped
- 1 Celery stalk, chopped
- 2 cups of Beef Stock
- 350 ml of White Beer
- 3 sprigs of Parsley
- 1 Bay Leaf
- 1tbsp Butter
- 1tbsp Flour
- Smoked Salt
- Lemon stilton cheese
In a deep pot heat oil until it reaches 325 degrees Farenheit. Blanch them in the oil, in batches, until they just start to colour. Remove fries with a slotted spoon and place on paper towel. Blot off excess oil and transfer to cooling rack and place in freezer until completely frozen, approximately 1 hour.
Once fries are frozen, heat oil until it reaches 375 degrees Farenheit. Fry, in batches, until they are crispy and golden. Remove with a slotted spoon and drain on a paper towel.
For Braised Short Ribs:
Heat oil over medium high heat in a dutch oven or other thick bottomed pot. Brown ribs, in batches, on all sides in oil. Remove and reserve.
Deglaze pot with a few good splashes of white beer making sure to scrape up all the brown bits stuck to the bottom. Reduce heat, add the onion, carrot, and celery. Sautee for 5 minutes.
Add the rest of the beer and stock. Bring to the boil and add bay leaf and parsley. Reduce heat and simmer on low uncovered for 2 ½ hours, stirring occasionally.
Reduce remaining liquid in pot by half and then strain. Return to low heat. Make a buerre manie by rubbing four and butter together until it forms a paste. Add to liquid and allow to thicken.
Return meat to pot and add a healthy pinch of smoked salt.
To Assemble:
Place fries in a bowl, sprinkle with some cheese, add the braised short ribs, and top with more cheese.
Eat and enjoy!
