Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans For more Great Chefs videos, recipes, and downloads visit www.greatchefs.com Visit us on facebook at www.facebook.com Or on Twitter @greatchefs Restaurant Daniel New York NY The flowery flavor of chamomile is a good match for the delicate taste of sweetbreads, which are braised with morels and finished with peas and fava beans. Serves 4 2 lobes of sweetbreads, about 1 pound each 12 fresh chamomile sprigs, plus more for garnish Salt and freshly ground black pepper to taste 3 tablespoons flour 1/4 cup olive oil 1 Vidalia onion, quartered and sliced 1/4-inch-thick 2 celery stalks, cut on the diagonal into 1-inch pieces 2 tablespoons minced garlic 16 baby carrots 24 morel mushrooms, split lengthwise if large 1/4 cup dry white vermouth 1 cup vegetable or chicken stock 1/2 cup water 1 cup peas, blanched 1 cup fava beans, blanched and peeled 2 tablespoons unsalted butter Rinse the sweetbreads in cold water, then soak in several changes of cold water for 2 hours. Carefully pull off the filament and soak the sweetbreads again for 2 hours in several changes of cold water with 1 tablespoon vinegar added. Peel off any more filament. Separate the two lobes. Cut off and discard the connecting tube. Using the rod of a knife-sharpening steel or the blade of a thin-bladed knife, make one hole lengthwise on either side of each sweetbread lobe. Stuff the holes with 10 chamomile sprigs, reserving the ...
Friday, December 21, 2012
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans Tube. Duration : 5.87 Mins.
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans For more Great Chefs videos, recipes, and downloads visit www.greatchefs.com Visit us on facebook at www.facebook.com Or on Twitter @greatchefs Restaurant Daniel New York NY The flowery flavor of chamomile is a good match for the delicate taste of sweetbreads, which are braised with morels and finished with peas and fava beans. Serves 4 2 lobes of sweetbreads, about 1 pound each 12 fresh chamomile sprigs, plus more for garnish Salt and freshly ground black pepper to taste 3 tablespoons flour 1/4 cup olive oil 1 Vidalia onion, quartered and sliced 1/4-inch-thick 2 celery stalks, cut on the diagonal into 1-inch pieces 2 tablespoons minced garlic 16 baby carrots 24 morel mushrooms, split lengthwise if large 1/4 cup dry white vermouth 1 cup vegetable or chicken stock 1/2 cup water 1 cup peas, blanched 1 cup fava beans, blanched and peeled 2 tablespoons unsalted butter Rinse the sweetbreads in cold water, then soak in several changes of cold water for 2 hours. Carefully pull off the filament and soak the sweetbreads again for 2 hours in several changes of cold water with 1 tablespoon vinegar added. Peel off any more filament. Separate the two lobes. Cut off and discard the connecting tube. Using the rod of a knife-sharpening steel or the blade of a thin-bladed knife, make one hole lengthwise on either side of each sweetbread lobe. Stuff the holes with 10 chamomile sprigs, reserving the ...
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans For more Great Chefs videos, recipes, and downloads visit www.greatchefs.com Visit us on facebook at www.facebook.com Or on Twitter @greatchefs Restaurant Daniel New York NY The flowery flavor of chamomile is a good match for the delicate taste of sweetbreads, which are braised with morels and finished with peas and fava beans. Serves 4 2 lobes of sweetbreads, about 1 pound each 12 fresh chamomile sprigs, plus more for garnish Salt and freshly ground black pepper to taste 3 tablespoons flour 1/4 cup olive oil 1 Vidalia onion, quartered and sliced 1/4-inch-thick 2 celery stalks, cut on the diagonal into 1-inch pieces 2 tablespoons minced garlic 16 baby carrots 24 morel mushrooms, split lengthwise if large 1/4 cup dry white vermouth 1 cup vegetable or chicken stock 1/2 cup water 1 cup peas, blanched 1 cup fava beans, blanched and peeled 2 tablespoons unsalted butter Rinse the sweetbreads in cold water, then soak in several changes of cold water for 2 hours. Carefully pull off the filament and soak the sweetbreads again for 2 hours in several changes of cold water with 1 tablespoon vinegar added. Peel off any more filament. Separate the two lobes. Cut off and discard the connecting tube. Using the rod of a knife-sharpening steel or the blade of a thin-bladed knife, make one hole lengthwise on either side of each sweetbread lobe. Stuff the holes with 10 chamomile sprigs, reserving the ...
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