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Chef Gerard Craft shares three mouth-watering recipes, including a winter vegetable salad and for dessert, lemon and pistachio rice pudding.
Recipe: Beef brisket bread soup casserole
Ingredients
- 1 large brisket cut into six pieces, seasoned the day before
- 2 large onions sliced thin and caramelized
- 1 large leek white and greens separated. Whites sliced thin caramelized with onion
- 2 large carrots cut into 4 pieces
- 1 whole head of garlic, tips sliced off, and thrown in with onions while caramelizing
- 2 oranges zested and juiced
- 1 cup tomato paste
- 1 cup picholine olives pits removed and sliced
- 1 large sprig rosemary
- 1 large sprig sage
- 1 large sprig thyme
- 1.5 quarts Bethlehem Valley Norton
- 2 quarts pork stock
- 1.5 quart water
- 1 loaf of good crusty bread sliced and toasted until hard. This can be day old bread.
- 1 pound of shredded fontina cheese
- 1/2 cup of bread crumbs
Preparation
If you already have a leftover braise or pot roast you can skip the first part of this recipe. This recipe is also good for making dinner with the same item and spreading it out over 2 meals.
Preheat oven to 325 degrees F non convection. Sear meat and place in a pot with the raw veggies, herbs, juice, zest, olives and caramelized veggies. Deglaze meat pan with white wine and cook until the alcohol burns off. At this point add the stock, tomato, and water to the wine and season to taste. Don't add too much salt as it will intensify. Pour the liquid over the meat and bring to a simmer on the stove top. Once simmering cover with parchment paper and foil and continue to lightly simmer on the stove for five minutes. Place the pot in the oven and cook for 4-5 hours. Once the meat is fork tender remove from the oven and allow the meat to rest in the braising liquid. Store the meat in the liquid overnight if possible.
Once your meat is cool, and preferably a day or two later, preheat the oven to 400 degrees F, break your meat up into small chunks, and try to retrieve as many olives as you can. Strain the remaining liquid and reserve. In a large casserole dish, or braising pan, lay one layer of toast, one thin layer of cheese, one layer of meat, a few olives, and one ladle of the braising liquid. repeat this three or for times. When you get to the top slowly ladle in as much of the braising liquid as you can. Leave your casserole at room temperature for about 30 minutes it should be coming up to room temperature.
Place the casserole, covered, in the preheated oven for about 30 minutes checking occasionally to make sure it is getting hot. When a thermometer reads over 180 degrees F in the center of the dish you should uncover and sprinkle bread crumbs all over the top. Place the dish back in the oven for 10 minutes or until the bread crumbs are golden brown. Remove from the oven and serve at the table in the casserole.
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Recipe: Winter vegetable salad
Ingredients
- 3 1-inch slice of pullman loaf, focaccia, or white bread, cubed, toasted lightly dry (should still be soft in middle)
- A mandolin helps for all of this but is not entirely necessary.
- 1/2 of a large carrot or 1 small carrot slice into thin rounds or half moons
- 1/2 of a small celery root, wedged and sliced into small thin triangles
- 1/2 of a parsnip sliced thin into rounds or half moons
- 2 cloves of garlic minced
- Handful of spicy winter arugula, 1/4 pound or less
- 1 bunch of flat leaf parsley roughly chopped
- Vinaigrette
- 1/4 cup of lemon juice
- 1/4 cup of good olive oil
Preparation
For the vinaigrette, combine these two ingredients and reserve. Shake together or whisk when it is time to use it.
In a bowl add your croutons, carrots, celery root, parsnip, and garlic to the bowl and toss with some lemon vinaigrette and taste vegetables for salt and acidity. You want this to be a little tart and refreshing. Season to your taste. Add the arugula and parsley and toss again. Add salt and lemon vinaigrette if needed. This recipe is very flexible. If you don't have celery root just use celery.
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Recipe: Lemon and pistachio rice pudding
Ingredients
- 3/4 cup carnaroli rice
- 3 cups of milk
- 1 cup of heavy cream
- 1/4 cup of sugar
- 1 vanilla bean split in half and scraped (save pods for another use)
- Pinch of salt
- Zest from 1 lemon
- Juice from 1/3 of one lemon
- 1/4 cup of chopped pistachios
- 8 mint leaves chopped (optional)
Preparation
Add the rice, milk, cream, vanilla, and salt to a pot and stir together over medium heat. Bring everything to a rapid simmer and cook, stirring occasionally, for about half an hour or until it is close to your desired thickness. When it is thick enough, taste the pudding (it is very hot), and add salt to your tastes. At this point stir in the lemon juice, and the lemon zest. Stir together and serve in bowls topped with a sprinkling of chopped pistachios and mint. This dish is great served cold the next day as well.
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