Le Cirques Potato Wrapped Truffled Cod Food

CHICKEN WITH TRUFFLES, WILD MUSHROOMS AND POTATOES

Steps:

• Chicken with Truffles, Wild Mushrooms and Potatoes
• Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.
• Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.
• Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.
• *Black truffles and black truffle sauce are available at specialty foods stores.
• **Available at Italian markets, specialty foods stores and some supermarkets.

LE CIRQUE'S POTATO WRAPPED TRUFFLED COD

Steps:

• Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
• Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay our 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
• Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.
• Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove form heat, cover and keep warm.
• Preheat the oven to 400°F Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2-1/2 minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.

LE CIRQUE'S POTATO-WRAPPED TRUFFLED COD

Steps:

• Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
• Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay out 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
• Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.
• Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove from heat, cover and keep warm.
• Preheat the oven to 400 degrees. Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2 1/2 minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.

POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS AND PURPLE PERUVIAN POTATO AND LOBSTER SALAD

Steps:

• Preheat the duck fat to 260 to 270 degrees F. Preheat the oven to 300 degrees F. Preheat the grill over medium-high heat.
• Add the potato slices to the hot oil and blanch for about 1 minute. Strain onto a baking sheet. Spread them out to cool evenly and let sit until cool enough to handle.
• Place a large piece of plastic wrap out on work surface. Overlap the blanched potatoes creating a bridge connecting the pieces together making it big enough to fit 2 pieces of the Pacific cod. Season the fish fillets with salt on both sides and add to the potatoes perpendicular to the direction of the potatoes. Using the plastic wrap, fold and tuck the potatoes around the fish. Wrap the whole piece with the plastic wrap to bond.
• Place a large nonstick pan over medium heat and add 1/2 cup duck fat. Once heated, add the fish, in batches if needed, seam-side down and season with salt. Let it brown for about 2 minutes then flip. Add the thyme and butter to the pan. Allow the butter to melt and baste fish to add more flavor and moisture to the fish and potatoes. Place the whole pan into the oven for 4 to 5 minutes to cook through.
• Drizzle extra-virgin olive oil on the cleaned leeks, sliced potatoes and the split lobster tail. Season with salt and place onto the grill and cook until tender, about 4 to 5 minutes.
• For the vanilla bean and tarragon vinaigrette: To a bowl, add the vanilla seeds, juice of 1 blood orange, minced shallots, pinch salt, splash champagne vinegar and whisk in about 1/2 cup extra-virgin olive oil so its 2 parts oil, 1 part vinegar.
• Remove the lobster from the shell and chop. Chop the potatoes and leeks and add all to the vinaigrette bowl. Add the tarragon and season with salt and freshly cracked black pepper and gently toss to combine.
• Remove the fish from the oven and place onto a clean surface. Slice in half. Place a large spoonful of the potato salad onto the plate. Top with 1 piece of fish and drizzle with some of the dressing. Season with a pinch of sea salt.

LE CIRQUE'S PERCIATELLI WITH PEPPERS AND EGGPLANT

Steps:

• Heat oil in skillet over medium high heat.
• Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
• Season with pepper flakes and freshly ground pepper.
• Add eggplant and garlic and cook for two more minutes.
• Add tomatoes and oregano and cook five more minutes.
• Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
• Add the hot pasta to the skillet and toss.
• Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
• Taste, adjust seasoning and serve.

CURRIED CREAMED COD WITH POTATOES

Steps:

• Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until tender. Do not overcook.
• Meanwhile, cut cod into 4 portions of about same size. Put pieces in one layer in skillet large enough to accommodate them comfortably. Add water and milk to cover fish.
• Add bay leaf, cloves, peppercorns, parsley and salt. Bring to boil and let simmer about 1 minute, no longer. Turn off heat, cover and let stand until ready to use.
• In saucepan combine butter, curry powder and flour. Stir until butter is melted and blended with curry powder and flour. Add scallions and cook, stirring, about 1 minute.
• Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth. Let simmer, stirring, about 5 minutes or until thickened.
• Add cream and stir to blend. Cook briefly.
• Drain potatoes and peel as soon as they are cool enough to handle. Slice. There should be about 4 cups.
• Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet. Pour curry sauce on evenly and serve.