Georgia Connector Magazine Spring 2012 : Page 46

F OOD / DINING Hugh’s Picks for Spring A New Turn in the South Photography by Rinne Allen shrimp are cooked through and turn shiny white. Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon and season with the remaining ½ teaspoon of salt. Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth. LYONNAISE SALAD WITH BACON VINAIGRETTE Serves 6 2 heads of frisee lettuce, cleaned and outer darker green leaves removed 2 red apples, sliced thinly ½ cup fl at leaf parsley leaves 1 cup Bacon Vinaigrette 1 teaspoon plus a pinch of kosher salt 1 tablespoon white vinegar 6 large eggs In a large bowl combine the frisee, sliced apple, and parsley. Place the bacon vinaigrette in a small pot and warm over medium heat for 2 minutes. Season the salad with a pinch of salt and dress with ¼ cup of the warm vinaigrette. Toss well and then split equally onto 6 plates. Place a wide, shallow pot on the stove on medium-high heat and fi ll 2 inches with water. Bring to a boil, then simmer over low heat. Add the vinegar and 1 teaspoon of salt to the water. Crack the eggs individu-ally into six small bowls and then carefully pour each egg into the water. Poach the eggs for 3 to 4 minutes depending on how soft you like your yolks. I like mine quite soft . Remove the eggs from the water with a slotted spoon, dabbing the bottom of the spoon onto a kitchen towel to remove Spr ing 2012 FROGMORE STEW Serves 6 2 tablespoons extra virgin olive oil ½ cup thinly sliced leek, white parts only 1 cup chopped fresh tomatoes ¼ cup celery, fi nely diced 1 clove of garlic, minced ½ tablespoon fresh thyme leaves, chopped 1 cup dry white wine 1 cup tomato juice 3 cups fi sh stock (or clam juice in a pinch) 9 new potatoes, golf ball size 46 3 ears of corn, shucked and cut into quarters 1 pound of andouille sausage 1 ½ pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact 1 teaspoon Old Bay seasoning 1 ½ teaspoons kosher salt 1 cup arugula, lightly chopped 2 tablespoons unsalted butter 1 tablespoon chopped fl at-leaf parsley 3 lemon rounds, 1/8-inch thick 6 thick slices of grilled coun-try bread for serving Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic, and thyme. Sauté for 3 more minutes and add the white wine and reduce by half. Th en add the tomato juice, fi sh stock, potatoes, corn and, sausage. Cook for 5 minutes and add the Old Bay and season with a ½ teaspoon of salt. Season the shrimp with a ½ teaspoon of salt. Add the shrimp to a large pot, cover with a lid and cook for 5 minutes, until the w w w . G eorg ia C o n n ec tor . c om

Hugh’s Picks for Spring

Rinne Allen

<br /> A New Turn in the South<br /> <br /> FROGMORE STEW<br /> Serves 6<br /> 2 tablespoons extra virgin olive oil<br /> ½ cup thinly sliced leek, white parts only<br /> 1 cup chopped fresh tomatoes<br /> ¼ cup celery, finely diced 1 clove of garlic, minced<br /> ½ tablespoon fresh thyme leaves, chopped<br /> 1 cup dry white wine<br /> 1 cup tomato juice<br /> 3 cups fish stock (or clam juice in a pinch)<br /> 9 new potatoes, golf ball size<br /> 3 ears of corn, shucked and cut into quarters<br /> 1 pound of andouille sausage<br /> 1 ½ pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact<br /> 1 teaspoon Old Bay seasoning<br /> 1 ½ teaspoons kosher salt<br /> 1 cup arugula, lightly chopped<br /> 2 tablespoons unsalted butter<br /> 1 tablespoon chopped flatleaf parsley<br /> 3 lemon rounds, 1/8-inch thick<br /> 6 thick slices of grilled country bread for serving<br /> <br /> Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic, and thyme. Sauté for 3 more minutes and add the white wine and reduce by half. Th en add the tomato juice, fish stock, potatoes, corn and, sausage. Cook for 5 minutes and add the Old Bay and season with a ½ teaspoon of salt.<br /> <br /> Season the shrimp with a ½ teaspoon of salt. Add the shrimp to a large pot, cover with a lid and cook for 5 minutes, until the shrimp are cooked through and turn shiny white.<br /> <br /> Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon and season with the remaining ½ teaspoon of salt.<br /> <br /> Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth.<br /> <br /> LYONNAISE SALAD WITH BACON VINAIGRETTE<br /> Serves 6<br /> 2 heads of frisee lettuce, cleaned and outer darker green leaves removed<br /> 2 red apples, sliced thinly<br /> ½ cup flat leaf parsley leaves<br /> 1 cup Bacon Vinaigrette<br /> 1 teaspoon plus a pinch of kosher salt<br /> 1 tablespoon white vinegar<br /> 6 large eggs<br /> <br /> In a large bowl combine the frisee, sliced apple, and parsley.<br /> <br /> Place the bacon vinaigrette in a small pot and warm over medium heat for 2 minutes. Season the salad with a pinch of salt and dress with ¼ cup of the warm vinaigrette. Toss well and then split equally onto 6 plates.<br /> <br /> Place a wide, shallow pot on the stove on medium-high heat and fill 2 inches with water. Bring to a boil, then simmer over low heat. Add the vinegar and 1 teaspoon of salt to the water. Crack the eggs individually into six small bowls and then carefully pour each egg into the water. Poach the eggs for 3 to 4 minutes depending on how soft you like your yolks. I like mine quite soft . Remove the eggs from the water with a slotted spoon, dabbing the bottom of the spoon onto a kitchen towel to remove any excess moisture, and place a poached egg on top of each salad. Finish each plate with a drizzle (about a tablespoon each) of the bacon vinaigrette.<br /> <br /> BACON VINAIGRETTE<br /> Makes 2 cups<br /> ¼ pound bacon, finely diced, saving 2 tablespoons of the warm rendered fat<br /> 1 tablespoon grain mustard<br /> ½ cup olive oil<br /> ¼ cup sherry vinegar<br /> 1 tablespoon lemon juice<br /> 2 tablespoons chopped flat leaf parsley<br /> Pinch of kosher salt<br /> <br /> In a large skillet over medium heat, cook the bacon until crisp but not burnt, then remove it from the pan using a slotted spoon. Set the bacon strips, side by side, on a couple of paper towels. Turn off the heat but save that bacon fat.<br /> <br /> Place a medium bowl on a damp kitchen towel on the counter. Add the mustard and slowly whisk in the olive oil. Once the oil is incorporated, add the warm bacon fat, sherry vinegar, lemon juice, parsley, and the cooked bacon. Stir well and season with kosher salt.<br /> <br /> TEA CRÈME BRÛLÉE<br /> Serves 6<br /> Sweet tea anything! I once had to do a cooking with tea demonstration and this is what I came up with. This brûlée is unique, tastes great and i s an instructive beginning to the world of custards. Serve with your favorite cookie. Something with a crunchy texture is nice because it will contrast the smooth and cool custard. I like to make the base one day ahead of time and bake the brûlées a day before I want to serve them. They can be made all in the same day but it is much easier to split up the work over a couple of days. You will need six ramekins.<br /> <br /> 3 ½ cups heavy cream<br /> 1 cup sugar<br /> 2 tea bags, or 2 tablespoons loose leaf tea (I like to use Earl Grey)<br /> 7 egg yolks<br /> <br /> Preheat the oven to 325 degrees. (300 degrees if you are using a convection oven)<br /> <br /> In a medium saucepan, heat the cream and ¼ cup of the granulated sugar on mediumhigh heat until steaming, about 5 to 8 minutes.<br /> <br /> Add the teabags or loose tea of your choice and steep for 3 minutes. If using herbal tea, you can steep for longer to infuse with flavor, black tea leaves will become tannic if steeped for too long. In a small bowl, whisk together another ¼ cup of granulated sugar and the egg yolks until pale in color. Temper the hot cream mixture into the sugar and egg yolks by adding just a tablespoon at a time of the hot cream while whisking. As long as you work slowly the egg yolks won’t scramble. When at least half of the hot cream has been slowly added to the yolks, pour the cream into the yolks and stir all together. Stir until all of the sugar is dissolved.<br /> <br /> Strain this base into a medium glass bowl, cover and chill in an ice bath and refrigerate if you are not baking the brûlées right away. Otherwise scoop of any excess foam created from whisking and pour evenly into six individual ramekins.<br /> <br /> Place the ramekins in a baking dish that is at least two inches deep. Slowly pour warm water into baking dish until it comes half way up the ramekins. Full seal the dish with aluminum foil. Bake for 50 minutes.<br /> <br /> Pull the pan slightly out and carefully jiggle one ramekin. You want the custard to have set to a relative solid. When you shake, it should shake for one second and then stop. If it continue to jiggle then it needs more oven time. If it’s not done, rotate the pan and continue baking for 8 minutes, check again and give it more time if needed until fully set. This dessert can be a little tricky if it’s your first time baking a custard, so be patient. You’ll understand the process even better the next time you make it.<br /> <br /> When it is done, remove the tray and make sure the custards are all set. Pull off the aluminum foil. Remove the ramekins from the water bath using tongs and place the ramekins in the for at least 3 hours.<br /> <br /> Evenly sprinkle about a tablespoon of sugar on top of each cold custard and gently burn sugar with a blowtorch. If you don’t have a torch, set your oven to broil and place the rack as close to the top as possible. When the oven is fully heated, sprinkle the tops with sugar and place directly in the oven. Watch closely so you don’t overcook. Remove when the sugar is fully melted and dark brown, about 2 to 3 minutes.

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