Posts Tagged ‘John Besh’

Oysters — the food of love

February 6, 2011

Valentine’s Day is only a week away. So, in honor of this day of love, we’re going to be looking this week at foods that are reputed to be aphrodisiacs. Read one a day so that by next week, you can prepare a feast that will assure you of a happy Valentine’s day!

First up, what else — the oyster.

The love of the oyster dates back to Roman times. Some claim that oysters are rich in vitamin E, adding to potency. Others claim that because some oysters repeatedly change their sex from male to female and back, that the oyster lets one experience both sides of love. Or, perhaps after a good helping of oysters, you’re just in the mood.

Whether all, some or none of these things are true, a beautifully flavored meal with a delicious glass of champagne can’t hurt your chances. Here are a few recipes that I love from John Besh’s My New Orleans cookbook.

Oyster Stew:

Oyster and Artichoke Soup

Baked Oysters with Wild Mushroom Ragout and Aioli

Enjoy your oyster snack!

Next up — champagne and chocolate!

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Daube Glacee

December 4, 2010

OK, so as part of our continuing posts on Reveillion, the Awakening, here is a wonderful recipe for Daube Glacee (Terinne of Beef Shortribs) by one of my favorite chefs, John Besh. This comes from  his cookbook, My New Orleans

ingredients:

  • 4 pounds boneless beef short ribs, cut into 2-inch cubes
  • ¼ c sugar
  • Salt
  • Freshly ground black pepper
  • ¼ cup canola oil
  • 2 large onions, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 2 cups red wine
  • 2 bay leaves
  • 1 cup canned chopped tomatoes
  • 2 cups Basic Veal Stock
  • 2 ounces dried mushrooms, softened in warm water and minced
  • Leaves from 3 sprigs fresh thyme
  • 1 envelope gelatin
  • Pickles

Method:

  • Season the short ribs with the sugar, salt, and pepper. Heat the canola oil in a large heavy pot over high heat. Add the meat, several pieces at a time, taking care not to crowd the pot, as crowding will prevent the meat from browning. Turn the meat often, carefully allowing each piece to brown before transferring it from the pot to a platter.
  • When all the beef has browned and has been removed from the pot, add the onions, celery, garlic, and carrots. Stirring constantly, allow the vegetables to cook until the onions become mahogany in color, about 20 minutes.
  • Return the beef to the pot. Then add the wine, bay leaves, tomatoes, Veal Stock, mushrooms, and thyme. Bring to a boil, then reduce the heat to low, cover, and cook until the beef is fork tender, about 2 hours.
  • Once the beef is cooked, remove from the stove, discard the bay leaves, and skim off any fat floating on the surface. Season the daube with salt and pepper. If serving the daube hot, serve it over rice, pasta, or potatoes.
  • To serve the daube as a cold terrine, soften the unflavored gelatin in 2 TBSP cold water in a small bowl, then stir into the hot daube. Let cool to room temperature, then refrigerate in the pot, as it is traditionally done, or transfer the stew to a terrine and refrigerate overnight or until cold and set.
  • Yield: Serves 8 – 10.