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Posted by Millie on April 7, 2008, 8:42 pm
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Stephanie Kimmel recipes
Pinot Gris CookbookBraised Rabbit with Pancetta, Mushrooms and Tarragon
by Stephanie Pearl Kimmel
Serves 4
Ingredients:
7 tablespoons unsalted butter
1 large rabbit fryer (about 3-1/2 pounds) cut into 6 pieces (reserve liver)
Salt and freshly ground pepper
2 tablespoons finely chopped shallots or green onions
1 cup dry white wine
1 cup chicken stock
1 branch fresh tarragon, about 4 inches long
2 bay leaves
4 ounce pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes
6 ounce pearl onions, blanched, trimmed and peeled
4 ounce mushrooms, trimmed, cleaned and sliced
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon leaves, plus additional for garnish
1 tablespoon chopped Italian parsley
In a medium flame-proof casserole or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tablespoon of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes.
Meanwhile, in a sauté pan over medium-low heat, melt 1 tablespoon butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tablespoon of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot.
In another sauté pan, melt 1 tablespoon butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions.
In the pan that the mushrooms were cooked in, melt remaining 1 tablespoon butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm.
When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around.
This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.
Pinot Gris CookbookScallops Wrapped in Smoked Salmon with Caviar and Beurre Blanc
by Stephanie Pearl Kimmel
Serves 4 as first course
Ingredients:
12 large sea scallops, muscles removed
12 3- to 4-inch strips of cold-smoked salmon, approximately 1-inch wide (lox can be substituted)
Beurre Blanc (recipe follows)
1 tablespoon unsalted butter
1 teaspoon lemon zest, finely chopped
1 tablespoon chives, finely chopped
1/2 teaspoon red lumpfish caviar
Wrap each scallop with a strip of smoked salmon and secure with a wooden toothpick. Refrigerate, covered, until ready to assemble. This can be done up to 2 hours ahead. Meanwhile, make Beurre Blanc.
To assemble:
Sauté the scallops in butter for about 2 minutes on each side. Remove from heat and cover for a minute so that scallops are warmed through. On four warmed plates, ladle a tablespoon of Beurre Blanc, swirling to coat the surface. Remove the toothpicks from the scallops and place 3 scallops in the center of each plate. Scatter the lemon zest, chopped chives and caviar around the scallops and serve immediately.
Beurre Blanc
1-1/2 tablespoon white wine vinegar
1-1/2 tablespoon lemon juice
2 teaspoons shallots, finely minced
1/4 teaspoon salt
Freshly ground white pepper
1 tablespoon butter for the reduction, plus 4 ounces chilled unsalted butter, cut into 8 pieces
Combine the vinegar, lemon juice, shallots, salt, pepper and 1 tablespoon butter in a small, heavy, non-reactive saucepan and boil over medium-high heat until reduced to about 1 tablespoon.
Remove the saucepan from the heat and whisk in a few pieces of the chilled butter until they melt creamily into the reduction. Return the saucepan to the burner, and over very low heat add the remaining pieces of butter, one piece at a time, whisking constantly. The sauce should be creamy and pale. Season with salt, pepper and lemon juice as needed. Hold the sauce in a warm spot.
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