ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES,SPINACH PUREE, AND MOREL FOAM
Steps:
- Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm. Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans, fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
- Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
- Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed. To serve: In the center of a large plate add warmed spinach and a mixture of the Spring Vegetables with gnocchi. Add sliced, bite-sized pieces of the rabbit loin on top of the Morel Foam, and place around the bowl. Add sliced black truffles and pea sprouts to garnish. Serve immediately.
BRAISED RABBIT WITH POLENTA
Provided by William Grimes
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
- Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
- Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 7 grams, Sodium 1035 milligrams, Sugar 3 grams, TransFat 0 grams
POLENTA
Provided by William Grimes
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- Fill a small saucepan with 4 cups of water, and bring to a simmer at back of stove. Keep hot. In a medium saucepan, 3 to 4 quarts, combine 4 cups water, bay leaves and salt. Bring to a boil. Add olive oil.
- Place cornmeal in a mixing bowl. Sprinkle a handful of cornmeal into the seasoned boiling water, stirring constantly with a wooden spoon. Continue until all the cornmeal is added to the pot; it will take about 5 minutes.
- Reduce heat to medium-low. Stir until polenta becomes too thick to stir easily, which will be about 4 minutes. Add about 1 cup of the hot water from the small saucepan, and continue stirring. When cornmeal thickens, add more hot water. Repeat until the cornmeal is tender, about 20 minutes. Continue to stir until polenta is thick and shiny, 5 to 10 minutes more. Serve hot, using a large spoon dipped in water before each scoop.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 97 milligrams, Sugar 1 gram
CHIFFERI PILAF
Provided by William Grimes
Categories dinner, weekday, casseroles, pastas, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
- In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
- Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
- Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 901 milligrams, Sugar 10 grams, TransFat 0 grams
CARAMELIZED PEACHES
Provided by William Grimes
Categories easy, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Drain peaches, pouring syrup into a skillet. Place skillet over high heat. Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.
- Add peaches to caramel. Stir in cream. Bring to a boil, stirring occasionally. Boil 1 to 2 minutes. Transfer to bowl, and allow to cool.
- Stir in Cognac and lemon juice. If mixture is too thick, add 1 to 2 tablespoons water. Cover, and refrigerate until serving.
- To serve, toast brioche slices, and place one on each of four dessert plates. Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce. Sprinkle with pistachios, and serve.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 39 grams, TransFat 0 grams
RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS
There's nothing fancy about this rabbit with mushrooms and peas, but it is surprisingly hearty and straightforward.
Provided by William Grimes
Categories for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.
- Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.
- Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.
- Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.
- To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.
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- Toss the rabbit with the salt so all the pieces are well coated. Set aside in the fridge for 3 hours, while you make the gnocchi and such.
- Boil the nettles, parsley or spinach is a large pot of salty water: Boil nettles and spinach 2 minutes, parsley only 1 minute. Plunge into a big bowl of ice water, drain and squeeze to remove excess water. You want the greens to be damp, though. While you have the water boiling, boil the fiddleheads or whatever spring vegetable you're using: Boil fiddleheads 3 minutes, favas, peas or asparagus 2 minutes. Shock in the ice water, pat dry and set aside for now. Turn the heat off the water.
- Chop the nettles, then put them in a food processor with the salt, the egg and half the ricotta cheese. Blitz this for about 30 seconds to 1 minute. You want the fibers of the nettles to be well broken down. Put the contents of the food processor into a large bowl and add the rest of the ricotta, the parmesan cheese and the nutmeg. Stir in the flour bit by bit until you have a loose dough that you can just barely roll into a log. If you are not familiar with making gnocchi, you will need more than 1 cup. Put a towel over the dough as you make the gnocchi.
- Cut off 1/4 of the dough and roll it into a log about 1/2 inch thick on a work surface that you've dusted with flour. Cut off little pillows from the log. Carefully pick up each pillow -- this is a gnoccho -- and roll it off the tines of a fork held upside down to give it little ridges; you can skip this step if you are very new at gnocchi. Repeat with the rest of the dough. Set the finished gnocchi in the fridge for now.
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