23.04.2014 / by Nic Ferrantello
For the dumplings
1.5 pounds peeled potato
1.5 cups flour
1 tsp. olive oil
A pinch of salt
Boil the potatoes until cooked through. Run the potatoes through a potato ricer and let cool for about 10 minutes.
In a mixing bowl combine the rest of the ingredients and form dough. Cut the dough into 4 pieces and then roll out into long tubes.
Cut the dough into .5 inch pieces and place into salted boiling water. When the dumplings are done they will float.
Remove and place into ice water. Remove from the water and toss with olive and set aside.
1.5 pounds boneless skinless chicken breast
2 carrots, peeled, diced and blanched
.5 pounds sugar snap peas, ends cut off
2 corn on the cob, cut off the cob
.5 gallon chicken stock
2 tbsp. whole grain mustard
.5 cups white wine
.25 pound butter
2 tbsp. minced garlic
2 tbsp. chopped mixed herbs (chervil, chives, thyme)
Season the chicken with salt and pepper and then cook in the oven at 350 degrees for about 15 minutes or 165 degrees.
Let chicken cool and then shred the chicken and set aside.
In a large sauce pan sauté the dumplings in a little olive oil then add the carrots, snap peas, corn and garlic.
Add white wine and then the chicken, cook this for a few minute to let the wine reduce and then add the mustard and chicken stock.
Finish with the butter and herbs. Season with salt and pepper and enjoy.
on brioche bun, with quail egg and sauce béarnaise
For the béarnaise
2 cups clarified butter
.25 cups chopped tarragon
.25 cups red wine vinegar
3 egg yolks
1 tsp. Tabasco
Salt and pepper
Place the chopped tarragon and vinegar into a sauce pot and let simmer for 10 minutes.
Place the egg yolks into a mixing bowl and then place this over a pot of simmering water. Add 2 tbsp. of water to the egg yolks and begin whisking. Whisk the yolks until a pale yellow color or the ribbon stage in culinary terms, should be a thick like consistency but do not scramble the yolks.
Remove from the heat and then start slowly adding the butter to emulsify. If this becomes too thick then it out with a little water. Season with the tarragon reduction and salt and pepper. Store at room temp. If the sauce gets to hot it will break.
1.5 pounds creek stone ground beef
12 Challah buns bottoms only
12 quail eggs
Form the ground beef into 2 oz. patties and season with salt and pepper and then sear in a pan or flat top. Cook to desired temp.
Toast the buns
Cook the quail eggs in a non stick pan with some butter and salt and pepper to over medium. These eggs cook just like regular eggs but be gentle as they are fragile little guys.
Place a pattie onto the bun and then top with a quail egg and then the sauce béarnaise
Garnish with micro greens or diced chives and enjoy!