A few recipes from our Food & Wine Pairing classes.
Truffled Parmesan Polenta with Caramelized Onions
- 4 cups chicken stock
- 2 cloves minced garlic
- 1 cup stone-ground cornmeal
- 1 tablespoon fine salt
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon white truffle oil
- 1 tablespoon vegetable oil
- 1/4 cup creme fraiche
- 1/2 stick unsalted butter
- 2 large white onions, thinly sliced
Polenta
In a saucepan over medium-high heat, add half the oil. Add half the oil. Once the garlic has browned, add the stock, bay leaf, pepper and salt. Bring to a boil for several minutes. Reduce the heat to medium-low and very slowly add in the cornmeal, whisking constantly to prevent lumps. Once the polenta starts to thicken, switch to a wooden spoon, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, creme fraiche,truffle oil and half the butter.
Caramelized Onions
In a saucepan over medium-high heat, add the remaining oil and butter. Add onions and toss to coat with butter. Cover and slowly cook onions, occasionally stirring, for 10 minutes or until a golden color is reached. Turn heat up to medium-high and begin to brown the onions, constantly stirring about 10 more minutes.
Leaf-Roasted Root Vegetables
- 4 small shallots, peeled
- 2 parsnips, peeled
- 2 turnip, peeled
- 1 large sweet potato, peeled
- 4 fingerling potatoes
- 1 medium beet, peeled
- ¼ cup melted leaf lard
- 2 teaspoons fine salt
Preheat oven to 425. Cut all the vegetables into 1-inch squares and toss with lard and salt—place vegetables in a single layer on a baking sheet. Roast for about 20, turn once, and roast for another 10 minutes, or until tender.
Roasted Beef With Horseradish Crème Fraîche And Sauce Chasseur
This is a roasted beef dish with two classic sauces. For the beef, we will be cooking a prime rib sous vide to 132 degrees Fahrenheit. And finishing it off with a blowtorch. The two sauces are what make this dish.
At home, you can roast the meat (seasoned with salt, garlic powder, and black pepper) in a 450-degree oven for 15 minutes, cover with aluminum foil, turn down the oven, and continue to cook until the meat reaches an internal temperature of 120 degrees. Let rest for half an hour before slicing.
Horseradish Crème Fraîche
- 1.5 cups crème fraîche
- 1/2 cup prepared white horseradish
- 6 tablespoons chopped fresh chives
- 4 teaspoons fresh lemon juice
- salt & pepper, to taste
Whisk all ingredients in a bowl. It’s that easy.
Sauce Chasseur
- 2 cup white wine
- 3 cups chicken stock
- 1 nob butter.
This sauce is made in the pan the beef was cooked in, with the fat and liquids drained off. The trick is to add the wine and stock to the pan while it is scorching, pulling up the sticky roasted bits left behind from the beef. Once all the sweet meaty bits have dissolved, strain the liquid and discard the solids. This is your sauce.