Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
I N G R E D I E N T S 1/2 stick (4 tbsp. ) Sweet butter 1/4 cup Olive oil 4 fresh Sage leaves 1 sprig Thyme 2 medium Carrots, trimmed, peeled and finely chopped 1 medium White onion, peeled and finely chopped 1 cup Chopped fresh fennel 2 pounds 85% lean ground beef 1/2 pound Ground pork 1 tsp. Tomato paste 1/2 cup Dry sherry 1 cup Chopped roasted chestnuts (jarred) 1/2 cup Pine nuts 1/3 cup Golden raisins or snipped dried dates 2 cups Chicken stock (plus another 1/2 cup if serving stuffing separately) 2 cups Slightly undercooked brown rice 1/2 tsp. Ground cloves 1/3 tsp. Ground cinnamon ⊲ Salt and pepper BARRY EDELMAN'S FAR BRETON (Serves 6-8) Edelman, like most European pastry chefs, prefers to weigh his ingredients for accuracy. However, since most home cooks do not own a scale, you'll find approximate conversions to standard measures below. If possible, use European butter in the recipe, since it contains less water than American brands. Please note, the batter rests for 4 hours at room temperature before baking. I N G R E D I E N T S About 24 Pitted prunes 1/2 cup Armagnac 3 cups Whole milk 4 large Eggs Scant 1/2 cup Granulated white sugar 2 tbsp. Melted lightly salted butter 2 1/2 tsp. Pure vanilla extract 1/8 tsp. Sea salt scant 1 cup White flour, sifted, plus extra for dusting baking pan 3 tbsp. Lightly salted butter for greasing the pan and drizzling over the cake D I R E C T I O N S 1. Combine the prunes and Armagnac in a small saucepan over medium heat and bring the mixture to a simmer. Cover the saucepan, turn off the heat, and let the prunes plump as they cool in the Armagnac. 2. In a blender, combine the milk, eggs, sugar, melted butter, vanilla and salt. Cover and blend. Add the flour, cover, and blend until the batter is smooth, scraping down the blender's sides as necessary. Transfer the batter to a lidded container and let rest for 4 hours at room temperature. 3. Using approximately 1 tablespoon of the solid butter, grease a decorative baking dish that is approximately 10 inches wide (for a round one) or long (for a rectangle or oval one) and 2 inches deep. Lightly flour the dish. 4. Preheat the oven to 375 degrees. 5. Gently stir the rested batter (the flour will have settled to the bottom) and pour half into the prepared dish. Drain the prunes, saving the soaking liquid for another use, and evenly distribute the plumped prunes around the batter. Slowly pour in the remaining batter, trying to avoid displacing the prunes. 6. Place the Far Breton in the oven and reduce the heat to 365 degrees. Bake the cake for 45 minutes; it will be golden brown on top. 7. Heat the remaining 2 tablespoons of solid butter in a small saucepan over medium heat until melted. Pour the melted butter over the cake. Enjoy warm or let cool and dust with confectioner's sugar before cutting into pieces. 103 I N G R E D I E N T S 1/2 cup Olive oil 1/4 cup Red wine vinegar 2 tsp. Dijon mustard 1/2 tsp. Granulated sugar ⊲ Salt and pepper 1 Pound Salad greens 2 Oranges, peeled, segmented and each segment halved crosswise 1/4 cup Freshly grated Parmesan (or Romano) cheese 1/4 cup Torn fresh mint leaves 1/4 cup Chopped fresh dill D I R E C T I O N S 1. Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the sage and thyme and cook for 1 minute. 2. Add the carrots, onion and fennel and sauté until soft, about 6 minutes. 3. Add the beef and pork, stirring often to break up the meat, until it browns, about 10 minutes. Stir in the tomato paste and cook for 2 minutes. 4. Add the sherry and cook until it all but evaporates, about 5 minutes. Stir in the chestnuts, pine nuts and raisins and cook mixture for another five minutes. 5. Stir in the chicken stock and undercooked brown rice and continue cooking the stuffing until the stock has been absorbed. Add the cloves and cinnamon and season with salt and pepper. At this point, the stuffing is ready to tuck into your turkey (add it when the bird has cooked halfway). If you prefer to serve the stuffing on the side, add the additional 1/2 cup of chicken stock and cook the mixture for approximately 10 minutes more. D I R E C T I O N S 1. Place the olive oil, vinegar, mustard, sugar and a pinch of salt and pepper in a small jar. Cover and shake well to blend. (You may have more dressing than you need.) 2. Place the lettuce in a large salad bowl, along with the orange pieces, Parmesan, mint and dill. Pour some of the dressing over the salad and toss until combined. Season with salt and pepper, adding more dressing as desired. PETROS MARKOPOULOS'S GREEK RICE STUFFING (Serves 6) Please note, this recipe calls for 2 cups of slightly undercooked brown rice (it will continue cooking in the bird), which you can make in advance. Also, if you plan to serve the stuffing on the side, Markopoulos suggests garnishing it with chopped parsley and fresh pomegranate seeds. DOUGLASS WILLIAMS'S INSALATA SUPREMO (Serves 6, as a starter) Williams likes to use blood oranges in this salad, but navel oranges are a fine substitute. RECIPES