Entry #2150, March 28, 2013
As you may remember I was fortunate enough to be part of Brizo faucet’s – ‘Blogger 19’ in February 2012 to attend the Jason Wu fashion show and Brizo Blogger event. Well this year we have a Blogger 19 reunion planned and you will be able to follow along for all the fun, so stay close. Recently, Brizo has teamed up with Bon Appetit for a wonderful collaboration. Read on and grab this exclusive recipe from Chef Jamie Bissonnette!
“As you probably know by now, Brizo is highly invested in paving the way for new and unique technologies and designs in the kitchen. Well recently, we decided to take our commitment to the next level by teaming up with Bon Appetit to capture a different perspective on culinary innovation.
Through this relationship, we were able to meet and get to know east coast chef and former Chopped contestant (and winner!) Jamie Bissonnette. Jamie, a food genius, is the chef behind Boston-based restaurants Toro and Coppa. He also happens to think about his cooking the same way the Brizo industrial design team thinks about faucets. It’s an unlikely and entertaining comparison, and I’d like to invite you all to check out a video Jamie recently filmed with Brizo lead industrial designer Seth Fritz – who most of you probably remember from Fashion Week.”.. courtesy of Brizo
Enjoy this delicious gourmet recipe.
Chicken and Mushroom Ragout with Two-Hour Egg and Parsnip Purée
Image via: Laura Brooks Instagram
8 oz. parsnips
1 garlic clove
4 oz. butter
1 oz. milk
Salt and pepper to taste
Melt butter in a small pot. Add garlic, shallots, and cook until tender without browning. Add parsnips and a splash of water. Cover and cook on low until water evaporates. Add milk, cook until parsnips are tender. Purée with a stick blender. Reserve and re- heat, or hold warm.
1 Whole chicken
2 Spanish onion, peeled and diced
3 oz. canola oil
6 garlic cloves, smashed
1 garlic clove, minced
1 oz. fresh thyme
3 oz. celery, diced
8 oz. baby carrots, tops removed, peeled
4 oz. blue foot mushrooms, sliced
3 oz. white wine
6 oz. cauliflower, sliced ¼-inch thick
4 oz. unsalted butter
2 oz. extra-virgin olive oil
1 oz. parsley, chopped
6 farm eggs
Kosher salt, sea salt, black pepper to taste.
1.) Butcher chicken into legs, bone-in thighs, and boneless skinless breasts.
2.) In a Dutch oven, add canola oil and cook diced onion, smashed garlic, thyme, celery, and 1 oz. of chopped baby carrots.
3.) Season and roast chicken thighs, legs, and bones until golden brown.
4.) When vegetables are tender, add roasted chicken pieces and drippings. Stir to combine. Cover with cold water and add wine. Cook for 1 hour 45 minutes. Strain, saving both liquid and chicken.
5.) Pick chicken from the bones.
6.) Dice the chicken breads, and season with salt and pepper. In a sauté pan, melt butter, and add mushrooms. Cook until tender.
7.) Add minced garlic, cauliflower, and sliced carrots. Season with salt and pepper. Add 4 oz. of the chicken braising liquid. Bring to boil and reduce by ¼. Add the picked chicken and return to simmer.
8.) Check seasoning and adjust with salt and pepper. Finish with olive oil and parsley.
9.) With an immersion circulator, from cold, heat 8 eggs to 60.4 degrees Celsius.
10.) Cook for 1 hour 45 minutes, and then reduce heat to 54 degrees Celsius for 15 minutes or up to 4 hours.
11.) Put a spoonful of parsnip purée onto plate. Spoon in chicken and mushrooms, making a nest for the egg. Crack the egg into a bowl with a slotted spoon,place on top of the mushroom and chicken ragout.
12.) Season egg with sea salt, olive oil, and garnish with chili threads. To eat, mix the egg with the ragout and puree.
This dish will have a stew or soup feel to it.
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