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Autumn Farmers Market 2007

Chef Michael Anthony of Gramercy Tavern, New York, NY on StarChefs.com
Chef Michael Anthony

Gramercy Tavern
42 E. 20th St.
New York, NY 10003
(212) 477-1025

Meet the deer farmers from New Zealand at www.cervena.com

Turnips, Soybeans and Apples, Saffron-Turnip Vinaigrette, Foie Gras Torchon
Chef Michael Anthony of Gramercy Tavern – New York, NY
Adapted by StarChefs.com
November 2007

Yield: 6 Servings

Ingredients:

  • Pickled Turnips:
  • ½ teaspoon saffron
  • 6 cups rice vinegar
  • 2 cups water
  • ½ quart sugar
  • ½ quart salt
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • 1 piece star anise
  • ½ teaspoon black peppercorns
  • ½ teaspoon fennel seeds
  • 4 cups turnips, peeled and cut into batonets

    Saffron-Turnip Vinaigrette:
  • 1 cup turnip, diced, braised in salted water until tender
  • ½ cup pickling liquid (reserved from Pickled Turnips)
  • 1 Tablespoon garlic puree
  • ½ cup orange juice
  • ½ Tablespoon lemon juice 
  • 1 cup olive oil
  • Salt and pepper, to taste

    Foie Gras Torchon:
  • 1 pound foie gras, cleaned
  • 1¾ Tablespoons salt
  • 2½ teaspoons sugar
  • ⅓ teaspoon nutmeg
  • ½ cup cognac
  • ½ cup port

    To Assemble and Serve:
  • 2 large turnips
  • 1 Mutsu Apple, peeled and diced small
  • 10 soybeans, blanched and peeled
  • 8 radishes, diced small
  • 2 stalks celery, diced small

Method:

For the Pickled Turnips:
Mix all ingredients except the turnips and bring to boil. Remove from heat and strain. Let cool then add turnips and refrigerate overnight. Remove turnips and return to refrigerator. Set aside the pickling liquid for the Saffron-Turnip Vinaigrette.

For the Saffron-Turnip Vinaigrette:
Mix all ingredients until well combined.

For the Foie Gras Torchon:
Season foie gras with salt, sugar, and nutmeg. Marinate in cognac and port for 2 hours. Seal in a vacuum pack bag and poach at 143°F until internal temperature reaches 135°F. Roll into a log shape and refrigerate. Slice thinly with a warm knife just before serving.

To Assemble and Serve:
Cut turnips into ⅛-inch rounds and use a ½-inch ring mold to cut out rounds. Blanch rounds in boiling water then remove and shock in ice water. Toss turnip rounds, apples, and soybeans in Saffron-Turnip Vinaigrette. Create open ravioli by placing soybeans, apples, radishes, and celery between turnips rounds. Drizzle more vinaigrette over top and garnish with turnips and foie gras slices.       

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  • Fall Farmers Market 2006
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  • Rising Star Michael Anthony

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