Series: Online Cook-Along

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 250ml flour
• 5ml salt
• 400ml ricotta, drained in a colander
• 3 yolks
• 75ml chopped chives
• 5 sprigs of sage
• 50ml grated pecorino romano
• 30ml Hunter Browns' brown butter cubes
• 3 garlic clove, zested fine

Instructions:

1. In a food processor combine ricotta, salt and yolks and purée until smooth. Transfer into a bowl, add flour and 50ml of chives. Mix until homogenous.
2. Divide the dough into 2 and shape each half into a rope with a diameter of 1". Cut 1" chunks also and place on a baking sheet dusted with flour.
3. Bring a pot of salted water to a boil and cook the gnudi until it floats. Reserve 150ml cooking water.
4. In the meantime heat up a large skillet on high heat, add brown butter cubes and sage, fry until crispy. Reserve the sage and add cooked gnudi into the brown butter and caramelize over medium heat until deep golden brown. Add cooking water and reduce until it becomes a shiny glaze.
5. Add zested garlic, rest of the chives, garnish with crispy sage leaves, serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes

Red Wine Braised Short Rib With Creamy Potatoes, Wild Mushrooms And Bitter Greens

Yields to 2.

Ingredients:

• 1 beef short rib on the bone, or
• 2x8oz chuck flats
• 1 onion, medium diced
• 5 baby carrots, rinsed and halved lengthwise
• 100mL crimini mushrooms
• 2 stalks of celery, chopped medium
• 2 bay leaves
• 10 sprigs of assorted hard herbs, sage, thyme, rosemary etc.
• 500mL dry red wine
• 300mL dark beef stock
• 100mL red wine vinegar
• 5 garlic cloves, puréed
• 2 roma tomatoes diced
• 2 large russet potatoes, or yukon gold
• 100mL milk
• 200g butter
• 100mL chopped parsley
• 5 stalks of green onion, sliced
• 300mL seasonal wild mushrooms
• 50mL sherry vinegar
• 75mL butter

Instructions:

1. Preheat your oven to 325F. Sprinkle the beef rib or chuck flats with salt liberally and sear in a hot skillet until golden brown on all sides, set to the side. Add onions, carrots, celery, herbs, bay leaves, crimini mushrooms and garlic. Cook until translucent and fragrant.
2. Deglaze with red wine vinegar and reduce. Add the red wine and simmer for 2 minutes. Add the beef stock and tomatoes, cover with a lid or foil and cook in the oven until the meat is fork tender around 2 hours. Remove the beef and add 20mL of cornstarch slurry to thicken the base, simmer down until it coats the back of a spoon. Return the beef to the pot and keep warm.
3. Peel the potatoes and bring up to a boil on medium heat in salted water. Cook until potatoes a re tender. Strain and let it dry in a colander. In the meanwhile Bring the milk and the butter up to a boil. Pass the potatoes from a food mill or use a potato masher.
4. Add the milk butter mixture and incorporate. Season to liking and keep hot.
5. In a large skillet sauté the wild mushrooms in butter. Deglaze with sherry and sprinkle with parsley and green onions. Assemble the dish with potatoes, beef and mushrooms as garnish.

Prep Time: 15 Minutes

Cook time: 145 Minutes

Red Wine Poached Pear Tarte With Frangipane, Puff Pastry And Chantilly

Yields to 2.

Ingredients:

• 1 bosc pear, peeled and cored, cut in half
• 75mL Frangelico
• 250mL dry red wine
• 100mL sugar
• 1 vanilla bean, scraped
• 3 star anise
• 2x3’’ round puff pastry
• 75mL soft butter
• 75mL sugar
• 2 eggs
• 50mL almond flour
• 10mL flour
• Icing sugar
• 2 small cubes of butter
• 100mL whipping cream
• 5mL vanilla extract
• 20mL icing sugar

Instructions:

1. Preheat your oven to 400F. Combine pears, frangelico, red wine, vanilla bean, sugar, star anise in a small pot and simmer until the pears are tender but still slightly firm.
2. In a standing mixer cream sugar and butter. Add eggs one at a time, scrape the bowl. Add almond flour and regular flour, mix until combined.
3. When it's time to assemble, smear 15mL of frangipane on the puff. Cut the pear halves into 4 slices and fan on top of the pastry. Dust with icing sugar.
4. Put a small knob of butter and bake until golden in the oven approximately 10-12 minutes. While tarts are baking reduce the pear cooking liquid to a glaze on high heat. Whip the cream with vanilla extract and icing sugar to soft peaks.
5. Drizzle the warm tarte with pear reduction and dust with icing sugar. Serve with chantilly cream.

Prep Time: 15 Minutes

Cook time: 10 Minutes

Porcini Rubbed Turkey Leg au Vin with Chestnuts

Yields: 4 portions.

Ingredients:

• 2 turkey legs and thighs attached
• 100mL porcini powder
• 2 onions, fine diced
• 1 leek, sliced thin and washed
• 3 stalks of celery, fine diced
• 5 bay leaves
• 3 carrots fine diced
• 5 garlic, puréed
• 5 stalks of thyme
• 5 stalks of rosemary
• 1.5L dry red wine
• 1L dark turkey stock, or chicken
• 300g crimini mushrooms, wiped clean
• 400g chestnuts, peeled, or frozen

Instructions:

1. Preheat your oven to 400F. Season the turkey legs and thighs with salt and let it rest 5 minutes. Generously sprinkle the porcini powder.
2. In a large pan, sear the turkey until golden brown. Spare to the side, add carrots, celery, onions, garlic, thyme, rosemary, bay leaves and leeks into the an and cook until translucent.
3. Deglaze with red wine and reduce by 1/3. Add the stock, bring up to a boil, add mushrooms.
4. In a large baking dish pour sauce in the bottom and with the turkey on top covered with liquid only 1/2 the way. Transfer and cook in the oven around 45 minutes to 1 hour depending on the size of the meat, or the internal temperature reads 160F.
5. When cooked rest the turkey and reduce and season the cooking liquid until slightly thickened and syrupy. Serve.

Prep Time: 15 Minutes

Cook time: 90 Minutes

Port Chunky Cranberry Sauce

Yields: 1L.

Ingredients:

• 1kg fresh or frozen cranberries
• 5 shallots, fine diced
• 30mL maple syrup
• 5 sprigs of thyme
• 500mL orange juice
• 5 star anise
• 1 cinnamon stick
• 5 cloves

Instructions:

1. Tie up all the spices and thyme in a cheese cloth.
2. Cook the shallots until translucent in a medium sized pot. Add the orange juice, maple syrup, spice bag, cranberries and simmer around 20 minutes until the berries are softened and the liquid reduced by 1/3.
3. Correct seasoning and mash with a potato masher, or a large fork until desired look of a chunky compote is achieved. Serve warm.

Prep Time: 15 Minutes

Cook time: 20 Minutes

Best Thanksgiving Gravy

Yields: 2L.

Ingredients:

• 1 turkey carcass
• 1 white onion, medium dice
• 50mL tomato paste
• 2 stalks celery, medium diced
• 2 carrots, medium diced
• 10 garlic cloves, smashed
• 10 thyme sprigs
• 15 peppercorns
• 5 bay leaves
• 300mL port wine

Instructions:

1. Preheat your oven to 400F.
2. Rinse your turkey bones and neck with cold water. Roast in the oven around 1 hour until nicely caramelized.
3. Put everything but the port, including the turkey fat from the pan in a large stock pot.
4. Cover with cold water and simmer for 4-5 hours, until very fragrant.
5. Deglaze the roasting tray with port and scrape the caramelized bits, add to the stock pot. Once aromatic and smells cooked strain the solids from the pot and reduce the liquid in a large pot until it becomes syrupy.
6. If the flavour is too condensed but the liquid is still thin, thicken with a corn starch slurry to a desired viscosity. Season and use.

Prep Time: 10 Minutes

Cook time: 330 Minutes