Pan Roasted Salsify Food

PAN-ROASTED SALSIFY

Steps:

• Roughly crush peppercorns in a mortar. Set aside.
• Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
• Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

CARAMELIZED SALSIFY, SPATZLE AND ROASTED VEGETABLE BROTH

Steps:

• For broth, preheat oven to 450 degrees. Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding. Toss with the oil. Roast until browned, stirring occasionally, about 45 minutes. Transfer to a large pot and add 4 cups of water. Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes. Strain and stir in 1/2 teaspoon of salt, pepper and thyme. Set aside.
• Place salsify and milk in a large pot over medium heat. Simmer until tender, about 30 minutes. Drain and rinse under cold water. Cut in half lengthwise and then across into 2-inch pieces. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salsify and cook until it turns light brown, about 5 minutes. Season with salt and pepper.
• For spatzle, whisk together the milk, eggs, mustard, salt and pepper. Add flour and stir until smooth. Bring a large pot of water to a boil. Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot. Cook until spatzle rises to the top, about 1 to 2 minutes. Drain.
• To serve, reheat broth and salsify. Melt 2 teaspoons of butter in a nonstick skillet over medium heat. Add spatzle and toss until heated through. Divide salsify among 4 bowls and top with spatzle. Remove thyme from broth and ladle into the bowls. Serve immediately.

PAN-ROASTED SALSIFY

Steps:

• Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.
• Bring to a simmer and cook until tender.
• Remove salsify from liquid and cool, cut into small pieces of equal size.
• Heat skillet over medium heat and add olive oil.
• Add salsify and season with salt and pepper.
• Cook until golden brown.
• Add the butter and the remaining sprigs of thyme and toss until the butter melts.
• Remove from heat and drain well on paper towels.

PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC

Steps:

• Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
• pieces.
• Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.
• In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.
• In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.
• Preheat the oven to 275 degrees F.
• Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.
• Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.
• Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
• To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.

PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
• Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
• Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
• Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.

CREAMY SALSIFY GRATIN

Steps:

• Fill a large bowl with water and add lemon juice or vinegar.
• Peel the salsify and trim the ends.
• Transfer the salsify to the acidulated water as you peel it.
• Slice the salsify 1/4 inch thick (a mandoline or food processor makes this a quick process).
• Return the salsify immediately to the water to keep it white.
• Move the oven rack to the upper third of the oven and preheat oven to 400°F.
• In a large soup pot, melt the butter.
• Add the flour and cook over moderate heat for 2 minutes, whisking constantly.
• Add the half-and-half and bring to a boil, whisking constantly.
• Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened.
• Season with salt, pepper and nutmeg.
• Drain the salsify and pat it completely dry.
• Add the salsify to the pot and cook over moderate heat, stirring occasionally to prevent scorching, until tender, 25 to 30 minutes.
• Pour the salsify mixture into a 9 x 13 inch baking dish and sprinkle with the cheeses.
• Bake for 20 minutes, until the cheese is melted and the casserole is bubbling.
• Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty.
• Let the gratin stand for 10 minutes before serving.

PAN-ROASTED SALSIFY

Steps:

• 1. Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste. 2.Bring to a simmer and cook until tender. 3.Remove salsify from liquid and cool, cut into small pieces of equal size. 4.Heat skillet over medium heat and add olive oil. 5.Add salsify and season with salt and pepper. 6. Cook until golden brown. 7.Add the butter and the remaining sprigs of thyme and toss until the butter melts. 8.Remove from heat and drain well on paper towels.