Pork
& Beans
By Chef Thomas Keller,
The French Laundry, Yountville, CA
Keller's
modest vein (with just a splash of humor) leans toward
the understated when it comes to naming his creations.
But Keller's acknowledgement for Hobbs is genuine and
unsparing. Respect and recognition for the traditional,
careful methods that Hobbs utilizes when curing his meats,
creates a trust which then yields to loyalty.
Made
with:
Hobbs AppleWood Smoked Bacon and Hobbs Lomo Embuchado
Ham
Ingredients:
24 each Fava Bean Agnolotti (See "The French Laundry"Cookbook
pages 78 - 80)
2 qts. Chicken Stock, "HOT"
1 cup Chicken Stock
1 lb. Butter, unsalted, (cut into small pieces)
1 tsp. White Wine Vinegar
TT Salt
TT Pepper, ground
3 oz. Applewood Smoked Bacon, Lardoons
4 tbls. Brunoise, blanched, petite cut
2 tbls. Tomato Diamonds (peeled, petite cut)
3 tbls. Haricot Verts (French green beans), (blanched,
cut on bias)
4 tbls. Parmesan Cheese, fresh grated
3 oz. Hobbs Lomo Embuchado Ham, (shaved paper thin, folded).
*As
needed, Chervil, Fresh Sprigs
Procedure:
1. Gently
poach agnolotti in hot chicken stock. Remove from heat.
Keep warm.
2.
Heat chicken stock and vinegar till "HOT"
but do not boil. Remove from heat. Whisk in butter to
make an emulsion. Season to taste. Keep warm.
3.
Pan roast bacon until HOT. Gently warm
brunoise, tomato and French bean. Arrange agnolotti in
warm bowl with bacon lardoons and sauce with beurre monte
and vegetables.
4.
Sprinkle parmesan cheese on agnolotti,
cover with folded ham, garnish with chervil.
Links
to more Thomas Keller Recipes:
Braised
Stuffed Pig’s Head with Sauce Gribiche
Bittersweet
Valrhona Chocolate Fondant with Sable Cookie
Broccolini
Salad with Burrata Cheese - (new)
Buttermilk
Biscuits - (new)
Buttermilk
Fried Chicken - (new)
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi
Foie
Gras Infused Custard with White Wine Poached Anjou Pears
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons - (new)
Leek
Bread Pudding - (new)
Milk
Poached Wild Turbot with "Foie Gras" and Sweet
Onion "Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees
|
