Braised Fresh Black Eyed Peas With Baby Turnips Food

BRAISED TONGUE

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

BRAISED FRESH BLACK-EYED PEAS WITH BABY TURNIPS

Steps:

• Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
• Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to "shine."
• Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
• Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
• Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
• Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
• Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.

SAUCE GRIBICHE

Steps:

• Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
• Fold in the cornichons, capers and eggs.
• Stir in the parsley and tarragon, and season to taste with salt and black pepper.

BRAISED CHICKEN WITH BABY VEGETABLES AND PEAS

Steps:

• Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
• Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
• Place a zip top plastic bag inside a 2 cup glass measure. Pour cooking liquid into bag. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into the pan, stopping just before fat layer reaches opening; discard fat.
• Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
• Melt remaining 1 tbsp butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly.
• Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.

ANCHOVY-GARLIC DRESSING

Steps:

• Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
• Stir (don't whisk) in the olive oil.
• Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.