Become a digitalPLUS subscriber. 99¢ for 4 weeks.

December 9: Lunchbreak - "Baked Potato" Gnocchi

WGN

David Burkes Primehouse
616 North Rush Street
Chicago
www.davidburkesprimehouse.com

To read more about the restaurant:

metromix.com

"Baked Potato" Gnocchi Ingredients:
2 oz braised bacon, medium dice
3/4 oz BBQ sauce
2 oz cream sauce
1 oz chive puree
1 oz crème fraiche
3 Tbs cheddar cheese, shredded
5 oz potato gnocchi

Directions:Warm bacon in bbq sauce, warm cream sauce and fold in chive puree and crème fraiche. Cook gnocchi in boiling water, drain well and toss in the chive cream mixture. Place in a staub pot, top with cheddar cheese and melt in oven. Top with bbq bacon.

Braised Bacon

Ingredients:
1 slab Benton Bacon
1/2 qt veal stock
1/2 qt chicken stock
2 Tbs black peppercorns
1 ea onion, rough chopped
1 ea carrot, peeled, rough chopped
2 ea celery, rough chopped
4 ea garlic, smashed
10 sprigs thyme
1 bunch parsley
2 Tbs black peppercorns
3 ea bay leaves

Directions:
Make a bed of all the vegetables, spices and herbs. Place bacon on top of vegetables. Add stocks and cover with foil, place in 325F oven and cook for approximately 2 hours or until tender. Remove from oven, remove bacon and press in cooler to make an even surface.

BBQ Sauce

Ingredients:
6 ea lemongrass stalks, chopped
2 ea onions, sliced thick and grilled to deep brown color
1 cup garlic cloves, roasted
1 bunch cilantro
1 ea #10 can roma tomatoes
1 cup tomato paste
1 qt red wine vinegar
1/2 lb brown sugar
1/2 qt honey
1 qt molasses
10 pods tamarind or 3 Tbs tamarind puree
1 cup soy sauce
1 cup cumin, toasted
1 cup corriander, toasted
2 branches ginger, peeled, sliced

Directions:
Combine everything in a pot and simmer for approx 1 hour. Strain and chill.

Chive Puree
3 bunches chives
salt and pepper, to taste

Directions:Blanch and shock chives, rough chop. Place chives in blender and puree until smooth, reserve chilled.

Cream Base

Ingredients:
1 onion, small diced
12 oz unsalted butter
12 oz all-purpose flour
3 qts milk
3 qts heavy cream
2 ea bay leaves
salt and pepper to taste

Directions:Sweat the onion over medium heat in the butter, add flour and make a white roux. Add milk to dissolve roux, add cream and bring to a boil and reduce to a simmer, add bay leaves. Once slightly thick, about 30-45 minutes of simmering, strain, adjust seasoning, cool.

Copyright © 2014, The Baltimore Sun
Comments
Loading