Seasonal Cooking Class Recipes 1.4.10

Cream of Parsnip Soup

4 cups parsnips, peeled and chopped
1 cup onion, peeled and chopped
¼ cup butter
¼ cup cream
2 ½ cup chicken stock
dash nutmeg
1 bay leaf
juice of 1 lemon

method: Gently cook onions and garlic in butter until soft and translucent. Add white wine and reduce by half. Add parsnips, bay leaf, nutmeg and chicken stock. Bring to a boil, reduce heat to simmer and cook until parsnips are tender. Puree with a stick blender, adding cream and seasoning with lemon juice, salt and pepper. Strain and serve.

Bourbon-glazed Beef Shortribs

method: Place shortribs in a large pot of cold salted water. Bring to a boil then reduce heat and simmer for 45 minutes. Turn off heat and allow ribs to sit in the liquid until ready to use.

Bourbon Glaze

½ cup bourbon whiskey
¼ cup honey
¼ cup butter

method: Flambé whiskey in a sauté pan until alcohol is burned off. Add honey and stir until incorporated. Finish by stirring in butter until incorporated. Season with salt and pepper.

Preheat oven to 450 degrees. Remove shortribs from liquid, brush with glaze and roast on a baking pan in the oven for 15-20 minutes. Remove from oven, brush again with glaze and serve.

Vidalia Onion Rings

1 cup all purpose flour
2 T chile powder
3 T paprika
1 T garlic powder
1 t ground cumin
1 t ground coriander
1 T kosher salt
1 t ground black pepper
method: Slice onions into thin rings (1/8”). Coat in flour and fry in hot vegetable oil until crisp.

Banana Cream Pie

Pastry Cream

1 pint heavy cream
1 cup sugar
4 large egg yolks
1 t vanilla extract

method: Scald cream. Turn off heat. Mix sugar, egg yolks and vanilla in a bowl into smooth. Slowly add the scalded cream to the egg mixture, stirring constantly. Once incorporated completely return the mixture to the pot. With the heat on low cook until thick, stirring regularly until thickened. Remove from heat, transfer to a separate container and refrigerate until ready to use.

Prebake pastry shells by following the instructions on the box. Slice bananas and fold into pastry cream. Fill pastry shells, top with whipped cream, white chocolate shavings and serve.

recipes by Chef Matt Gillespie
www.chefmattgillespie.com