Sauteed Chicken In Albarino Wine Sauce With Wild Mushroom Pommes Anna Food

SAUTEED CHICKEN IN ALBARINO WINE SAUCE WITH WILD MUSHROOM POMMES ANNA

Steps:

• Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
• Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
• Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
• Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.

GRILLED FILET MIGNON WITH POMMES ANNA

Steps:

• Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
• For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
• For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
• Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
• For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
• For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
• Preheat a grill to medium-high heat.
• Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
• Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

THREE CHEESE POMMES ANNA

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.
• In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.
• Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
• Drain the potatoes, then dry on towels.
• Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.
• Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.

MINI POMMES ANNA

Steps:

• Preheat oven to 450 degrees F.
• Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
• Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
• Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
• Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.