Warm Glazed Potatoes With Caviar and herbs - FOUR … · Warm Glazed potatoes With caViar and herbs Method serves 8 ... cook on a hot charcoal grill skin side down until crunchy and

Warm Glazed Potatoes With

Caviar and herbs

Jean-Georges Vongerichten’s recipesFOUR InternationalSpring 2015

Jean-GeorGes VonGerichten’s recipes

IngredIents

Warm Glazed potatoes With caViar and herbs

Methodserves 8

Potatoescombine the potatoes, water, kombu, thyme, garlic and 2g salt in a small, narrow pot and bring to a simmer. cover with 2 pieces of foil to make them completely airtight and cook in a 225 degree oven for 40 minutes or until potatoes are completely tender without bursting. drain the potatoes, reserving the liquid and measure out 130g into a blender with the remaining salt and xanthan ,and blend for 30 seconds. pour the mixture over the potatoes and reserve at room temperature until needed.

verbena teabruise the leaves, put them in a qt container and pour the hot water over; cover and let steep 30 minutes. strain through a chinois to give 75g of tea and season with the salt.

taPiocaput the water in a small, tall pot and bring to a boil. add the tapioca and simmer until cooked or when a tiny white dot is left in center. drain through a china cap and rinse under cold running water. leave to hang in the china cap for 5 minutes then measure the 285g into a qt container and add remaining ingredients, stir well and reserve at room temperature.

to servecombine the potatoes, cooking liquid, butter and tapioca in a small pot and cook on high heat to obtain a creamy emulsion. spoon the potatoes and sauce into a tiny bowl in an even layer. sprinkle with chives, arrange a quenelle of caviar in the center and scatter with chervil.

Potatoes• 90g Yukon gold potatoes, peeled and scooped into

very small pariesienne • 175g water• 2g kombu• 1 thyme sprig• ½g garlic clove, lightly smashed• 3g salt• 130g cooking liquid• ¼ g xanthan

verbena tea• 2g verbena • 2g lemon peel, pith removed• 90g water (185 degrees)• 8g salt

taPioca• 650g water• 40g tapioca• 75g cooked and rinsed tapioca• 30g verbena tea• 1g microplaned lemon zest• 4g fresh lemon juice

to serve• 12 pieces cooked potatoes• 3 tbsp cooking liquid• 1 tbsp butter• ! tbsp tapioca• 10g caviar• 5 small pluche chervil• sprinkle minced chives


squab Charred With sPiCes, saffron

emulsion and brussels sProuts



IngredIents

squab charred With spices, saffron emulsion and brussels sprouts

Methodserves 6

squabon the order squab season with salt and coat on both sides with marinade. to pick up, cook on a hot charcoal grill skin side down until crunchy and blackened; turn squab over and cook to temp.

Marinadecombine the ingredients and mix well.

vinaigrette basecombine set 1 in a pot and cover. cook until the spring onions are completely tender without any colour. spread into a hotel pan and cool in the fridge. in a small pot whisk the agar into the h2o and bring to a simmer. allow to simmer for exactly 30 seconds, then mix with the 3rd set thoroughly. pour into a hotel pan and leave to cool in the fridge. combine all in the vita prep and purée until completely smooth. cool over ice.

brussel sProutscombine all in a small sauté pan and cook on high heat until glazed and emulsified. season with salt.

to servedivide the vinaigrette between 4 dinner plates. arrange the brussel sprouts neatly onto the plate, then arrange the squab, as per the image.

squab• 2 squabs, deboned• 200g marinade• salt

Marinade• 100g molasses• 12g coriander, finely ground • 20g sherry vinegar• 4g fennel seed, finely ground• 32g soy sauce• 4g sumac, finely ground• 2g sesame oil• 6g cumin, toasted and finely ground • 1g garlic, worked to a paste with the flat of a knife• 2g dried mexican oregano, finely ground• 20g black pepper, lightly toasted and finely ground • 1g black cardamom seeds, finely ground• 6g star anise, lightly toasted and finely ground

vinaigrette baseSet 1

• 165g spring onion, peeled and sliced thin• 35g scallion whites, washed, dried, cut into ¼’ pieces• 75g extra virgin olive oil• 1g saffron• ½ g red thai chili• 10g fresno chilies, seeded and stemmed • 1g lime peel, pith completely removed• 4g salt

Set 2• 125g figi h2o• 4g agar agar powder

Set 3• 43g fresh lime juice• 40g champagne vinegar• 8g salt• ½g guar

brussel sProuts• 4 tbsp butter• 2 tbsp water• 300g baby brussels sprouts, peeled, cut into very thin

slivers, blanched and shocked• 3g serrano chilies chopped• pinch lemon thyme leaves

to serve • 8 tbsp saffron vinaigrette


madai sashimi and blaCk

truffle toast



IngredIents

madai sashimi and black truffle toast

Methodserves 4

sashiMislice the madai into slices of ¼ inch thick, 3 inches long and 1¼ inches wide.

garlic-truffle butterin a medium sauté pan combine the butter, garlic and olive oil and cook over medium heat until the garlic is almost golden. transfer to a bowl over ice and stir with a rubber spatula until emulsified. Whisk in truffle sauce, salt and truffle oil and reserve.

to serveremove the bottom crust of the sourdough, and cut into ¾ inch thick, 3 inches long and 1¼ inches wide. liberally coat a piece of bread with the truffle butter. cook in a 400 degree oven until it begins to toast, then transfer to the broiler and cook until lightly crispy. put the toast in the center of a small plate and cover with the sashimi. micro plane the truffle on top of the fish, then drizzle with olive oil, season with the fleur de sel and black pepper, and finally top with micro chives.

sashiMi• 170g madai

garlic-truffle butter• 10g garlic, minced• 30g butter• 30g olive oil• 2g salt• 60g truffle sauce• 4g black truffle oil

to serve• 4 sourdough bread slices• olive oil• 4 portions sashimi• fleur del sel and black pepper • 8g microplaned fresh black truffle• micro chives• thyme• 3 litres of white stock• 200g of butter


Caramel tastinG



IngredIents

caramel tastinG

Methodserves 6

floating islandhydrate the whites with the powder and whip with sugar to full volume. pipe into pam-sprayed ramekins and bake in a water bath at 220f for 15 minutes. portion using a ring cutter.

vanilla saucebring the cream, half the sugar and the vanilla seeds to the boil. slowly add the yolks without allowing them to cook, as well as half the sugar.

crèMe caraMelmake the caramel by heating 128g of sugar to medium-dark amber. in a separate pan prepare the custard by heating the milk, sugar and the vanilla. When cool add the eggs and the yolks and strain. pour the caramel into the bottom of a ramekin and add the custard. bake in a water bath at 250f for 10-15 minutes or until set.

banana tartmix the dry ingredients with the butter. add the egg and knead. roll out thinly and add to a tart shell.

orange Pastry creaMboil the cream, half the sugar, and zest. Whisk together the eggs, cornstarch and the rest of the sugar. add the hot liquid to the mixture and bring back to a boil. Whisk in the butter. When chilled top with banana, sprinkled with sugar and caramelized with a blowtorch.

Puff Pastrymake a dough with the flour, vinegar, salt, water and second butter. leave to rest and fold the dough 4 times, making 3 folds each time using 400g of the butter. dust in sugar and caramelize in a 375f oven until golden.

to serveplace a small amount of orange pastry cream into the bottom of the tart. thinly slice bananas and fan across the tart and caramel with a blowtorch and sugar in the raw. place the crème caramel next to the tart and garnish with pecans. scoop a small scoop of caramel ice cream next to the crème caramel. place a dollop of caramel pastry cream next to the tart and place the puff pastry into the pastry cream.

floating island• 250 g sugar • 250 g whites • 1 tbsp egg white powder

vanilla sauce• 2cl 36% whipping cream• 57g sugar• 7 egg yolks• 1 vanilla bean

crèMe caraMel• 2cl milk• 275.5g sugar• 5 eggs• 3 yolks• 1 vanilla bean

banana tart• 250g flour• 2g salt• 105g powdered sugar• 150g butter• 1 egg• 1 banana• 6 tsp sugar

orange Pastry creaM• 2cl cream• zest of 2 oranges• 4oz sugar• 1oz corn starch• 1oz butter• 3 eggs

Puff Pastry• 500g butter• 20g vinegar• 500g flour• 10g salt• 225g water


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Warm Glazed Potatoes With Caviar and herbs - FOUR … · Warm Glazed potatoes With caViar and herbs Method serves 8 ... cook on a hot charcoal grill skin side down until crunchy and