food

Esse Não é Um Bife com Anéis de Cebola Qualquer

Neste episódio, a chef Kristen Kisch volta às suas raízes no meio-oeste e dá um toque a um de seus pratos favoritos: bife e anéis de cebola. Quem vai resistir?

food

Esse Não é Um Bife com Anéis de Cebola Qualquer

Neste episódio, a chef Kristen Kisch volta às suas raízes no meio-oeste e dá um toque a um de seus pratos favoritos: bife e anéis de cebola. Quem vai resistir?

Supplies

  • 8 cups hearty lettuce greens
  • 63 grams Pomegranate molasses
  • 75 grams lemon juice
  • 20 grams white wine vinegar
  • 63 grams honey
  • 335 grams grapeseed oil
  • Kosher salt to taste

Passo a passo

  1. Add the pomegranate molasses, lemon juice, vinegar, and honey to a medium mixing bowl. Whisk together to combine.
  2. Once combined, slowly stream in the grapeseed oil while whisking to emulsify the dressing. Season with salt and pepper.
  3. Place the salad greens into a large bowl and toss with vinaigrette to combine. Season with salt and pepper to taste.

Supplies

  • 4 large egg yolks
  • ¼ cup whole-grain mustard
  • ¼ cup dry vermouth
  • 1 tablespoon honey

Passo a passo

  1. Put a medium saucepan filled with a few inches of water on to boil over medium heat.
  2. In a stainless steel or heat-resistant bowl, whisk together the egg yolks, mustard, vermouth, honey, and a pinch of salt. Set it over the pan of hot water over medium-low heat. Make sure the bottom of your bowl does not come into contact with the simmering water to ensure the egg mixture doesn’t curdle.
  3. Whisk constantly until the sabayon nearly triples in volume and turns a pale yellow, about 10 minutes. The sauce will become thick enough to hold a ribbon: when you raise your whisk and let the sabayon pour off the end of the whisk back into the bowl, that ribbon of sauce should sit on the surface of the sabayon for a couple of seconds before melting back into the mixture.
  4. Turn the heat off but keep the bowl sitting on top of the saucepan to keep warm.
  5. Press a piece of plastic wrap against the sabayon to prevent a skin from forming.

Supplies

  • 2 leeks, white and light green parts only, sliced ¾ inch thick
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground caraway
  • ¾ cup whole milk
  • Soda water
  • 1 cup grapeseed or other neutral oil, plus more as needed
  • Kosher salt

Passo a passo

  1. Soak the leek disks in water for 20 minutes, lightly swishing them in the water with your hands.
  2. Drain the water and repeat once more. Drain and lay the leek disks on a kitchen towel or paper towels to dry.
  3. In a large bowl, whisk together the flour, baking powder, cumin, coriander, and caraway.
  4. Whisk in the milk and add soda water as needed: the consistency should be smooth and like that of thick pancake batter. Stir in the leeks.
  5. Refrigerate for 20 minutes.
  6. In a large cast-iron pan, bring the 1 cup of grapeseed oil up to 350°F over medium-high heat.
  7. Drop 2-tablespoon dollops of leek batter into the hot oil and shallow-fry, flipping the fritters over if they’re not completely submerged in the oil, until golden brown, 3 to 4 minutes.
  8. Transfer to paper towels to drain and season with salt immediately.

Supplies

  • 1 (2-pound) beef rib-eye steak
  • Grapeseed or other neutral oil
  • Kosher salt and freshly ground black pepper
  • 2 shallots, quartered lengthwise
  • 1 head of garlic, halved crosswise
  • 8 fresh thyme sprigs
  • 3 fresh sage sprigs
  • 3 tablespoons unsalted butter

Passo a passo

  1. Place a large cast-iron or heavy-bottomed pan over high heat, pouring in a thin layer of grapeseed oil.
  2. Season the rib eye generously with salt and pepper.
  3. When the pan is very hot and the oil is shimmering, sear the steak until a golden-brown crust has formed, 3 to 4 minutes.
  4. Reduce the heat to medium-high and turn over the steak.
  5. Arrange the shallots, garlic (cut-sides down), thyme, and sage around the steak.
  6. Continue to cook for 3 to 4 minutes.
  7. Using a digital meat thermometer, when the internal temperature of the steak hits 118°F, add the butter, allowing it to foam, then baste the steak fifteen to twenty times.
  8. Transfer the meat to a cutting board and allow it to rest for 10 to 15 minutes.
  9. The final internal temperature will climb to 123°F to 126°F.