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CHEF LOU SCHORR
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From the Kitchen of Chef Louis Schorr
Menu for September 14, 2008
Fiddlehead Theater
Norwood, Ma.
Salade de Concombres
Marinated Cucumbers with Tarragon
Curry Apple Pumpkin Soup
Boeuf Bourguignon
Beef in Red Wine with Glazed Onions and Mushrooms
Salade de Romaine
Romaine with Mustard and Swiss Cheese Dressing
Mousse au Chocolat avec Liqueur
Chocolate Mousse with Grand Marnier
Chef Louis Schorr The Culinary Guild of New England
7 Bancroft Street Gardner, MA 01440
From the Kitchen
Of
Chef Louis Schorr
Boeuf bourguignon
Beef in Red Wine Sauce with Glazed Onions & Mushrooms
You can make this dish a day or two in advance, since the flavor of the wine sauce enhances it with reheating. However, do not add the onions and mushrooms until the final heating. It may be frozen, too, without the mushrooms and the onions.
Remember….only a good wine makes a good sauce. Serve whichever wine you use in the sauce as an accompaniment at the table.
The beef
the ingredients :
2 ½ Cups of hot beef bouillon
2 to 3 pounds beef cut into 1-2 inch cubes ( Preferably top of the rib, chuck, brisket, or bottom round)
Salt
Pepper
3 Tbls unsifted flour
2 cups dry red wine
1 teaspoon thyme
4 bay leaves
Method:
The perfect wine sauce must be simmered gently and evenly throughout. Never let the sauce stand without cooking; never let it boil vigorously . ( An electric frying pan is not appropriate for this dish) Stove top cooking is preferred because one has better control over the simmering process.
Have hot bouillon ready.
Heat an empty 4 or 7 Quart Dutch Oven Vessel hot enough to sear meat. (If the pot is too small, the meat will not brown properly) Test with one cube of meat; if it sings, temperature is right.
Brown meat evenly on all sides, keeping heat high. This should take about 5 minutes.
Reduce heat. Sprinkle meat with salt and pepper. Sprinkle on the flour one tablespoon at a time, tossing meat between each addition of flour to coat. Add wine, hot bouillon, thyme, and bay leaves. Cover and when liquid has reached the boiling point, allow to simmer gently, covered for about 2-1/2 hours. Check from time to time to regulate simmer and to turn meat.
Glazed onions
Peeled onions may be added to simmering pot about 15 minutes before cooking time is over, depending on their size. A technique which absolutely gives a better flavor and look to the dish is the glazing of the onions. They should be cooked as close to serving time as possible.
Ingredients:
10 to 20 small white onions (pearl)
¼ cup of cold water
1 teaspoon of sugar
2 tablespoons unsalted butter
½ teaspoon table salt
Method:
Because the skins of white pearl onions are so thin, they can be more easily peeled if blanched first. Place onions in a colander or strainer and submerge in boiling water for 1 minute. Cut off root section and entire skin will slip off. Incise a small “ X “ at the stem end to prevent bursting while cooking.
Combine all ingredients in a small saucepan. Bring liquid to a roaring boil, uncovered, then reduce to boil gently 15 to 20 minutes. Shake pan from time to time to prevent sticking and to give an even glaze to the onions. When done, onions will be tender and most of the liquid will have evaporated. Keep warm until ready to serve.
The mushrooms
Ingredients:
1/2 to 3/4 pound fresh white domestic mushrooms
Useful utensil:
Lemon stripper
Method:
The mushrooms are to be added during the last few minutes of the cooking time. Mushrooms are a very spongy vegetable which soaks up and retains moisture, so the less contact with water the better. They should never be washed, peeled or overcooked. To clean, wipe with a damp sponge. I reserve a little sponge for this purpose.
Cut off tips of stems. Reserve largest and firmest mushrooms. Slice remaining ones lengthwise about 1/4 inch thick.
The large mushrooms which you have reserved whole may be fluted for added attractiveness. With the use of the lemon stripper, cut a radial groove from top center of cap to edge, twisting the mushroom slightly clockwise under the pressure of the stripper to curve the groove.
Add whole fluted mushrooms to the pot 5 minutes before the end of cooking time. Add sliced mushrooms 2 to 3 minutes before removing beef from stove.
Taste and correct seasoning if necessary.
To serve:
My favorite serving dish is the Emille Henri dish. Place beef in dish. Arrange onions around the edge. Yop with whole mushrooms. Serve at once with steamed potatoes.
Pg 4
Pommes de terr vapeur persilles
Parslied Steamed Potatoes
Ingredients:
8 to 10 potatoes ( Use red bliss when available; otherwise Maine or Long Island)
Useful tool:
Multi pot with steamer insert
Method:
Wash and peel potatoes. Shape the potatoes so they are smooth and “eyes” are removed.
Place enough cold water in pot about 1/3 highand bring to a boil. Insert basket with potatoes and cover and cook for about 20 minutes. Test for softness by inserting small knife blade into potato.
To serve:
Sprinkle with salt and chopped parsley just before bringing to table in serving dish. Never add parsley while potatoes are still in the pot, as it loses its fresh appearance.
Salade de Concombres
( Marinated Cucumbers with Tarragon )
This is the French way of preparing cucumbers. It gives them an entirely different quality and flavor from the usual fresh slice of cucumber served in the United States. In France, when cucumber salad is served as an appetizer, a leafy green salad is still served after the main course. The first step, extracting the water from the cucumbers, should be done several hours to a day ahead .
The recipe makes about 4 cups – more than enough for 4 persons. The salad will keep well in the refrigerator for several days covered.
INGREDIENTS :
5 Medium Cucumbers ( about ¼ pound each)
Table Salt
2 to 3 Turns of Black Pepper Mill, medium grind
2 Tbls of Red Wine Vinegar
4 Tbls Olive Oil
1 Sprig of Fresh Tarragon chopped
METHOD :
Peel cucumbers. Slice 1/8 to ¼ inch thick slices into a bowl, sprinkling each layer lightly with ¼ to ½ tsp of salt. Thinner slices become to soft upon standing. Place in refrigerator covered.
After cucumbers have been allowed to stand for at least two hours, drain off water which they have rendered. Taste cucumber, if too salty rinse in cold water, changing water several times if necessary to reduce saltiness. Drain again and squeeze in clean linen towel or other cloth to remove excess water. Really wring the towel to squeeze them dry.
Place slices in a serving type salad bowl. Add pepper, vinegar, oil; toss well. Sprinkle with Tarragon and toss again. Salad may now be served or refrigerated.
TO SERVE :
Bring to the table in a serving dish from which each person can help themselves onto a small salad plate.
Curry Apple Pumpkin Soup
1 Med Red Onion peeled and diced
1 Tblsp of Madras Curry (at Supermarket)
2 Tblsp of Olive Oil
4 Cups Chicken Stock or Broth
1 15oz can of Pumpkin
1 or 2 medium Granny Smith Apples peeled. Cored and diced
1 ½ Lemon for juice
½ jar of Muirhead Pecan Pumpkin Butter(Williams Sonoma Stores)
8 oz of heavy cream ( can substitute with lite)
In a 4 Qt. SS All Clad James Beard Pan or regular saucepan over medium heat, sauté the red onions, the apples and the curry for about 5 minutes.
Add chicken broth and simmer for about 5 minutes, then add the pumpkin and pumpkin butter and slowly whisk items together. Add the lemon juice.
Slowly add the cream stirring quietly.
Heat up a baguette and “SOUP”S ON !”
Mousse au Chocolat
This recipe is a true mousse, light and airy egg whites without any egg yokes or whipped cream. This recipe will serve 4.
Ingredients:
6 oz. semi-sweet chocolate ( Nestle’s or Eguittard )
4 egg whites**
1 to 2 Tbls liquer or brandy (optional)
Useful Utensil: Electric Mixer
METHOD:
Melt chocolate just before beating egg whites.**** Add liquer or brandy, if desired, to the chocolate 1 Tbls at a time and stir in quickly.
Place whites in mixing bowl. Beat with electric mixer at low speed for 30 seconds, then beat on high speed until stiff----about 2 minutes.
Pour melted chocolate quickly into stiffened egg whites and beat at high speed just until well blended ( about 10 seconds). The mixture will liquefy. Transfer into dessert dishes and chill in refrigerator for at least 1 hour.
DO NOT ADD Whipped Cream. A plain cookie or wafer may be inserted upright on the top to decorate your mousse.
** Because eggs separate easier when they are cold, this operation should be performed when they are first taken from the refrigerator. Whites will rise better, however, when warm, so allow them to reach room temperature before beating.
**** A French’s trick for melting chocolate quickly and easily : Add boiling water to cover chocolate. When chocolate changes color, pour off water and stir with wooden spoon until smooth.
www.louschorr.com www.cgne.org www.foodingaround.com
