Northshore Magazine

December2011

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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a serving spoon onto individual plates. 8. Finish with two poached eggs on top of each plate of hash. Sprinkle with 1 tsp. of duck jus. Salt and pepper eggs to taste. Serve immediately. Bananas Foster Crepes Serves 8 1 1 crepes c. flour tbsp. sugar 1/2 tsp. salt 1 1 c. milk whole egg 11/2 tbsp. melted butter Canola oil 1. In a blender, blend first six ingredients until smooth. Add more milk, if necessary, to make a runny texture. Refrigerate and let stand for at least 15 minutes. 2. Heat a 10-inch skillet and grease with a paper towel oiled with canola oil. Add 2 oz. of crepe batter to hot pan and cook on each side for 15 to 20 seconds. filling 8 bananas, peeled and quartered lengthwise 1/2 lb. butter, cubed and kept cold for later 1 c. brown sugar 2 oz. brandy 2 cloves garlic, crushed 2 cloves garlic, minced 1/2 tsp. dried thyme 2 medium onions, peeled and diced 3 red bell peppers, cored and cut into 1/2-inch strips 2 stalks of celery, peeled and diced 1 6 sprigs of fresh thyme, leaves pulled off stem 1 tbsp. minced flat-leaf parsley 16 farm eggs, poached in water with 1 tbsp. of white vinegar to 1 qt. of salt water 1. Let duck sit overnight. Next day, steam for 30 minutes, covered. Uncover and roast in a 375- degree oven for 1.5 hours in the same pan. Add 1.5 c. of water to keep duck moist during roasting. 134 head of radicchio chopped and seasoned with 1.5 oz. duck jus, lemon juice, and salt Add extra cup of water if necessary. Remove duck from oven and cool. 2. Strain liquid from bottom of pan. Separate jus from fat by letting stand and skimming fat off of the top. Pick meat from bone and dice into 1/2-inch cubes and set aside. 3. Mix potatoes with paprika, salt, minced garlic, and thyme. Let stand in a cool spot for 15 minutes before making hash. 4. Heat a 12-inch high-sided skillet with a lid over medium-high heat. Fry seasoned potatoes while continuously stirring for five minutes or until golden brown uncovered. 5. Add peppers, continue cook- ing for three minutes. Add onions, then celery, then crushed garlic over a three-minute period while continuing to stir. Lower heat to medium. 6. Add duck and cover. Cook for 12 minutes, stirring every four minutes. Adjust seasoning with salt and pepper. Stir in fresh herbs. 7. In a large serving bowl, combine hot hash with cold, seasoned radicchio and serve immediately with CITRUS SALAD WITH SMOKED SALMON 1. Heat brown sugar in a large skillet over high heat, stirring with a wooden spoon. Once melted, slowly whisk in cubes of cold butter to emulsify. 2. When a caramel is formed, add bananas and continue cooking for one minute. 3. Add brandy and set on fire to flambé the bananas. Sprinkle with cinnamon while brandy is still flaming. 4. Spoon banana-caramel mixture over half of an open-faced crepe. Fold the other half of the crepe over the banana mixture. 5. Garnish with chantilly cream or vanilla ice cream. Serve immediately.

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